Howdy, folks! Welcome to my sizzling blog post where we’re gonna dive right into the juicy world of grilled London broil on a Traeger grill. Trust me, there’s nothing quite like sinking your teeth into a perfectly cooked slab of meat that’s been kissed by those smoky flames. So, grab your aprons, fire up your grills, and let’s get cookin’!
How to make the best Traeger London broil
Now, before we jump into the mouthwatering details, let me break down the process of grilling a London broil steak on a pellet grill. It’s easier than you think, my friends!
- Choose the right cut: Start by selecting a nice, thick London broil steak. It’s gotta have some marbling to keep it tender and flavorful. No one wants a tough piece of meat, am I right?
- Season to perfection: Whip up a killer marinade using your favorite blend of spices, herbs, and some zesty liquids. Let that steak soak in all that goodness for at least a couple of hours, or even overnight if you’re feeling patient. Trust me, it’ll be worth the wait!
- Preheat the Traeger: Get your Traeger grill nice and toasty at around 450°F (that’s around 230°C for my friends across the pond). You want that grill smokin’ hot before we work our magic.
- Grill it like a boss: Place the marinated steak directly on the grill grates and let it sear for about 4-5 minutes on each side. This will give you a beautiful crust and that tantalizing smoky flavor. Don’t forget to flip it, or you’ll end up with a lopsided steak!
- Keep it medium-rare: London broil is at its best when cooked to a medium-rare doneness. That’s around 135°F (or 57°C) if you’re keeping track. Use a meat thermometer to ensure you hit that sweet spot. We don’t want no overcooked, dry steak on our hands!
- Rest and slice: Once your steak has reached that perfect temperature, take it off the grill and let it rest for a few minutes. This gives those juices a chance to redistribute and make every bite a succulent sensation. After the rest, slice it against the grain into thin, mouthwatering pieces.
- Devour and enjoy: Now comes the best part! Plate up that gorgeous grilled London broil, grab a knife and fork (or just dive in with your hands—I won’t judge), and savor every tender, flavorful bite. Mmm, now that’s what I call a culinary masterpiece!
Why is my London broil tough
Ah, the dreaded tough steak. We’ve all been there, my friends. But fear not! I’ve got a few tips up my sleeve to help you conquer the toughness and turn your London broil into a tender delight.
First things first, it’s all about the cut. London broil is typically made from a leaner, tougher piece of beef. But fear not! A good marinade and some proper cooking techniques can work wonders. Marinating your steak not only adds flavor but also helps break down those tough muscle fibers.
Next up, we gotta talk about the cookin’ process. London broil needs a hot and fast method of cooking, like grilling or broiling. This helps sear the meat, locking in the juices and preventing it from turning into a leather shoe.
And last but not least, the most important tip: slicing against the grain. This is a game-changer, my friends! By cutting against the grain, you’re shortening those long muscle fibers and making each bite tender and oh-so-easy to chew. It’s like magic for your taste buds!
How long does it take to cook London broil
Now, you may be wonderin’, “Hey, how long is this gonna take?” Well, my hungry comrades, the cooking time for London broil depends on a few factors, like the thickness of your steak and the heat of your grill.
As a general rule of thumb, you’re lookin’ at around 4-5 minutes per side for a medium-rare cook on a hot grill. But hey, remember that trusty meat thermometer I mentioned earlier? That’s gonna be your best friend here. Stick it right in the thickest part of the steak, and once it hits around 135°F (or 57°C), you know it’s good to go.
How do you prevent a London broil from drying out
Nobody likes a dry, flavorless piece of meat, so let’s talk about how we can keep that London broil nice and juicy!
The first step is to marinate, marinate, marinate! A good marinade not only adds flavor but also helps tenderize the meat and keep it moist during the cooking process. Trust me, it’s a game-changer.
Next up, we gotta talk about the grill temperature. High heat is essential for a juicy London broil. A hot grill helps sear the outside, sealing in those precious juices. Keep a close eye on your steak and avoid overcooking it. Remember, medium-rare is where it’s at!
Resting the meat after grilling is another crucial step. Letting it rest for a few minutes allows the juices to redistribute throughout the steak, ensuring a moist and flavorful experience with every bite. Trust me, patience pays off in the world of grilling.
Side dishes to go with grilled london broil
Now that we’ve conquered the art of grilling a delectable London broil, let’s talk about the perfect sidekicks to accompany this meaty masterpiece.
For starters, you can’t go wrong with some grilled veggies. Toss some bell peppers, zucchini, and onions on the grill alongside your steak. The smoky char adds a delightful depth of flavor to those veggies.
If you’re in the mood for something more carbilicious, how about some garlic mashed potatoes? Creamy, buttery, and oh-so-comforting, they’re the perfect partner for that juicy London broil.
And let’s not forget about a fresh, vibrant salad. Whip up a simple mixed greens salad with cherry tomatoes, cucumbers, and a tangy vinaigrette. It adds a refreshing contrast to the rich flavors of the steak.
How to store leftovers
Now, let’s say you’ve had your fill of that mouthwatering London broil but still have some leftovers. No worries, my friends! Here’s how you can store ’em for another round of deliciousness.
Start by letting the steak cool down to room temperature. Once it’s cooled, wrap it tightly in some plastic wrap or aluminum foil. You can also place it in an airtight container if you prefer. Pop it in the fridge, and it should stay fresh for about 3-4 days.
How to reheat leftovers
Ah, the beauty of leftovers. When you’re ready to indulge in your leftover London broil, you wanna make sure it’s just as tasty as the first time around. Here’s how you can reheat it like a pro.
My go-to method for reheating steak is to use a skillet. Heat up a bit of oil or butter in a skillet over medium-high heat. Once the pan is hot, add your slices of London broil and cook ’em for a couple of minutes on each side until heated through. This method helps retain the moisture and brings back that delicious seared crust.
And there you have it, folks! We’ve conquered the art of grilling a mouthwatering London broil on a Traeger grill. I hope you’ve enjoyed this culinary adventure as much as I did sharing it with you. Remember, life’s too short for dry, flavorless steaks. So fire up that grill, embrace the sizzle, and let your taste buds dance with joy!
Finally, I want to thank you all for joining me on this flavorful journey. Remember, good food brings people together, so gather your loved ones, fire up the grill, and create some unforgettable memories. Until next time, keep grillin’ and chillin’!
Random Fact: Did you know that London broil isn’t actually a specific cut of meat? It’s a cooking method that involves marinating and grilling a tougher cut of beef, like top round or flank steak. So, the next time you hear someone say they’re having London broil, you’ll know it’s all about the technique, baby!
Traeger London Broil
Delicious London Broil, made on a Traeger Grill. Get the perfect smoky flavor every time and enjoy a meal that will make your taste buds happy.
- 2 lbs London Broil
- 4 cloves Garlic (minced)
- 1/4 cup Soy Sauce
- 1/4 cup Worcestershire Sauce
- 2 tbsp Balsamic Vinegar
- 1 tbsp Olive Oil
- 1 tsp Ground Black Pepper
- 1 tsp Dried Oregano
- 1 tsp Dried Thyme
- Salt (to taste)
In a mixing bowl, combine the minced garlic, soy sauce, Worcestershire sauce, balsamic vinegar, olive oil, black pepper, dried oregano, and dried thyme.
Place the London broil in a ziplock bag or marinating container and pour the marinade over it. Ensure the meat is well coated.
Seal the bag or cover the container and refrigerate for at least 4 hours or overnight, turning the meat occasionally to evenly distribute the marinade.
Preparing the grill
Preheat your grill to medium-high heat.
While the grill is heating up, remove the London broil from the marinade and allow it to come to room temperature. Discard the remaining marinade.
Season the meat with salt on both sides.
Place the London broil on the preheated grill. For a 2-pound London broil, grill it for approximately 4-5 minutes per side for medium-rare doneness. Adjust the cooking time based on your desired level of doneness.
Use a meat thermometer to check the internal temperature. For medium-rare, aim for an internal temperature of 135°F (57°C).
Once the desired temperature is reached, remove the London broil from the grill and let it rest for about 5-10 minutes on a cutting board, loosely covered with aluminum foil.
Slicing and serving
After the resting period, slice the London broil against the grain into thin strips, aiming for slices about 1/4 inch thick.
Arrange the sliced meat on a serving platter and garnish with fresh herbs if desired.
Serve the grilled London Broil hot and enjoy!