The Secret Weapon for London Broil: An Unforgettable Rub

There’s something magical about the sizzle of a well-marbled London broil hitting a hot grill. As a kid, summer evenings at my grandparents’ house always meant the aroma of grilled meat wafting from the backyard. My grandfather, a man of few words but many culinary secrets, always prepared London Broil. He’d spend hours meticulously tending to the grill, his face illuminated by the dancing flames, and the results were always succulent and tender. His key? A perfectly balanced rub, the recipe of which he eventually shared with me, and I’m thrilled to share it with you today.

Recipe Overview

• Prep Time: 10 minutes
• Marinating Time: 8 hours (overnight)
• Cook Time: 14-20 minutes
• Total Time: 8 hours 24-30 minutes
• Servings: 8
• Dietary Type: Gluten-Free

Ingredients

• 3 lbs London broil beef

• Rub:

  • 1 tablespoon fresh cracked pepper
  • 1 tablespoon garlic, minced
  • 1 tablespoon Italian seasoning
  • 1 tablespoon meat tenderizer (Adolphs)
  • 1 tablespoon oil
  • 2 teaspoons sugar

Equipment Needed

• Grill
• Mixing bowl
• Shallow dish or resealable bag

Instructions

1. Begin by preparing the London broil. Score the meat in a diagonal, criss-cross pattern on both sides. Make these cuts about 1/4 inch deep. This scoring helps the rub penetrate the meat and also assists in tenderizing it.

2. In a mixing bowl, combine all the rub ingredients. This includes 1 tablespoon of fresh cracked pepper, 1 tablespoon of minced garlic, 1 tablespoon of Italian seasoning, 1 tablespoon of meat tenderizer (Adolphs), 1 tablespoon of oil, and 2 teaspoons of sugar. Mix well to ensure all ingredients are evenly distributed.

3. Spread the prepared rub generously onto both sides of the scored London broil, making sure to massage it into the cuts. This ensures maximum flavor infusion.

4. Place the rubbed London broil in a shallow dish or a resealable bag. Refrigerate overnight, or for at least 8 hours. This marinating time is crucial for tenderizing the meat and allowing the flavors to meld.

5. Preheat your grill to medium-high heat. If using a charcoal grill, ensure the coals are evenly distributed.

6. Place the marinated London broil on the grill, covered. Grill for 7 to 10 minutes on each side, or until the desired degree of doneness is achieved. For medium-rare, aim for an internal temperature of 130-135°F (54-57°C). Use a meat thermometer to accurately check the internal temperature.

7. Remove the London broil from the grill and let it rest for 5 minutes before slicing. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful final product. Tenting the meat loosely with foil can help retain heat during this resting period.

8. Slice the London broil thinly against the grain. This is essential for tenderness, as it shortens the muscle fibers. Serve immediately.

Expert Tips & Tricks

• Don’t skip the scoring: Scoring the meat before applying the rub is a game-changer. It creates more surface area for the rub to adhere to and allows for deeper penetration, resulting in a more flavorful and tender cut.

• Use fresh cracked pepper: The aroma and flavor of freshly cracked pepper are far superior to pre-ground pepper. It adds a wonderful depth of flavor to the rub.

• Adjust the sweetness: If you prefer a less sweet rub, you can reduce the amount of sugar. Conversely, if you like a sweeter profile, add a bit more.

• Don’t overcook: London broil is best served medium-rare to medium. Overcooking will result in a tough and dry piece of meat. Use a meat thermometer to ensure accurate cooking.

• Experiment with herbs: Feel free to experiment with different herbs in the Italian seasoning. Rosemary, thyme, and oregano are all excellent choices.

Serving & Storage Suggestions

Serve the sliced London broil hot, alongside your favorite side dishes. It pairs wonderfully with roasted vegetables, mashed potatoes, a fresh salad, or grilled asparagus.

Leftover London broil can be stored in an airtight container in the refrigerator for up to 3-4 days. It’s fantastic in sandwiches, wraps, salads, or even as a topping for pizza. To reheat, gently warm in a skillet over medium heat or microwave in short intervals to prevent overcooking. Leftover London Broil also freezes well for up to 2-3 months. Thaw it in the refrigerator overnight before using.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	287 kcal	14%
Total Fat	14 g	22%
Saturated Fat	5 g	25%
Cholesterol	111 mg	37%
Sodium	92 mg	4%
Total Carbohydrate	2 g	1%
Dietary Fiber	0 g	0%
Sugars	1 g	2%
Protein	36 g	72%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

• Spice it up: For a spicier rub, add a pinch of red pepper flakes or a dash of cayenne pepper.

• Herb variations: Experiment with different herb combinations in the Italian seasoning. Try adding dried basil, marjoram, or sage.

• Acidic marinade: For even more tenderization, add a tablespoon of balsamic vinegar or Worcestershire sauce to the rub. The acid helps to break down the meat fibers.

• Smoked paprika: Substitute some of the Italian seasoning with smoked paprika for a smoky flavor.

• Garlic powder: If you don’t have fresh garlic, you can use garlic powder, but fresh garlic is always preferred for the best flavor.

FAQs (Frequently Asked Questions)

Q: Can I use a different cut of beef for this rub?
A: While this rub is specifically designed for London broil, it can also be used on other cuts of beef like flank steak or skirt steak. Adjust the cooking time accordingly based on the thickness of the cut.

Q: Can I marinate the meat for longer than overnight?
A: While overnight marinating is ideal, you can marinate the meat for up to 24 hours for even more flavor penetration. However, be careful not to marinate for longer, as the meat tenderizer can start to break down the meat fibers too much, resulting in a mushy texture.

Q: What if I don’t have a grill?
A: No problem! You can also cook the London broil in a cast-iron skillet on the stovetop or broil it in the oven. Adjust the cooking time accordingly.

Q: How do I know when the London broil is done?
A: The best way to determine doneness is to use a meat thermometer. Insert the thermometer into the thickest part of the meat, avoiding any bone. For medium-rare, aim for an internal temperature of 130-135°F (54-57°C).

Q: Can I freeze the rub?
A: The rub itself can be stored in an airtight container in a cool, dark place for up to 6 months. It doesn’t need to be frozen.

Final Thoughts

This London broil rub recipe is more than just a combination of ingredients; it’s a connection to cherished memories and passed-down culinary wisdom. I encourage you to try this recipe and experience the incredible flavor and tenderness it brings to this classic cut of beef. Don’t be afraid to experiment with the variations and substitutions to create your own signature version. Share your creations and feedback – I’d love to hear how this rub becomes a staple in your kitchen, too! Serve alongside a robust Cabernet Sauvignon for a truly memorable meal.