We love to grill at our house and living in South Florida gives us ample opportunity. I think I could safely say our grill is smokin’ 4 out of 7 days a week, 365 days a year!

The taste of anything grilled, be it shrimp, chicken or fish, can’t be beat. But I think our favorite has got to be a good medium-rare grilled steak. I’m drooling just thinking about it. 😊

Of course, it’s also one of the most expensive meats to grill, so I always want to make sure to do it right the first time. And to get it right, no matter what type of steak it is, I’ve found you’ve got to follow a few simple rules.

1. Let the steak stand at room temperature for 1 hour prior to cooking. This will enable the steak to be charred on the outside but allow the center to stay nice and juicy.
2. Salt the steak generously when you take it out of the refrigerator. Leave it on for the hour you have it sitting at room temperature. Pat dry prior to putting it on the grill and salt it once again.
3. Make sure the grill is at 500 degrees as you want to sear it over high heat. This searing will help give it more flavor.
4. Cook to medium-rare about 125 degrees. Use an instant read meat thermometer to see the actual temperature so you don’t have to guess. Take the steak off at 120 degrees as, once it is off the grill, the temperature will rise another 5 degrees.
5. Let rest for 10 minutes to allow the steak’s fibers to relax and the juices to redistribute.

OK, now you are ready to wear the grillmaster apron in your family!

Today I am going to get more specific and tell you how you can grill the perfect, most tender and absolutely delicious flank steak, aka London Broil, ever!

First, I believe the best steak you can use for a fantastic London Broil is a flank steak. Now you may see other cuts of meat labeled London Broil in the meat case, such as top round steak or roast, but flank steak is the traditional cut used, and the one I have to recommend above all the others. When flank steak is prepared the right way, it comes out moist, tender and so flavorful that I can’t imagine using any other cut of meat.

Are you wondering exactly why it is called a London Broil? Good question! No one really knows but they do know that London doesn’t have a clue what it is. Go figure! It’s also not any particular cut of beef, as noted above, but the way the meat is prepared. Technically speaking, it is a grilled or broiled, marinated piece of beef that is then cut across the grain in thin strips.

You’ll see flank steak used in dishes such as this London broil, as an alternative to a chuck roast in Ropa Vieja or in Chinese stir-frys such as Mongolian Beef. I think it’s best grilled but, as you can see, it can also be pan-fried, broiled or braised.

This is an easy recipe to follow and will have you grillin' like a pro in no time at all. Hope you enjoy!

Grilled London Broil

Prep Time: 12 min Marinate: 4 hours Grill: 14 minutes

Ingredients:

• 2-3 lbs. flank steak
• 8-oz bottle of your favorite Italian dressing

Directions:

1. Place steak in a rectangular baking dish or a large resealable plastic bag.
2. Pour enough dressing over so that it covers steak.
3. Marinate at least 4 hours or overnight. Turn once or twice.
4. Remove meat from refrigerator 30 minutes to 1 hour before grilling to reach room temperature.
5. When ready to grill the meat, preheat the grill to high.
6. Sear steak well on each side, about 1-2 minutes, then cook about 6 minutes per side for rare and 7 minutes per side for medium-rare (perfect in my opinion for this leaner, more muscular steak).
7. Remove to cutting board and let rest, uncovered, for 10 minutes before cutting.
8. When carving, make sure to cut in thin diagonal slices across the grain to maximize tenderness.

Serves 4-6.

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