Phil Anderson: Hi! I'm Chef Phil Anderson, Executive Chef for Harris Teeter, and we're going make London Broil.
London Broil is a method of cooking, it's not a cut of beef. We're using a flank steak but you could use a round steak, you could use all kinds of different cuts and normally from the chest.
It's really the marinate and the method of grilling and then finishing off in the oven and then the way that you slice it. So, today we're going to marinate this with two ounces of minced garlic, four ounces of balsamic vinegar, four ounces of extra virgin olive oil, one teaspoon of freshly ground pepper, one teaspoon of kosher salt, two tablespoons of fresh rosemary chopped and then some grilling sauce. Today, we're using Jack Daniels grilling sauce.
Okay, this is really simple. What we're going to do is we're going to just take all of our ingredients and mix them all up together. Now, as I mix this up, what I want to do is I want to get this really into the meat. So, I'm going to put some gloves on and take my flank steak and I'm going to kind of massage it in really nicely here. I'm just kind of work it in and get all the surface areas nice and covered.
Okay. And what you want to do is you want to kind of leave that in there, so that it sits for about four hours and we want to make sure, it's refrigerated. So we're going to put this in our fridge. And in about four hours we're going to bring it out, broil it, and finish it off in the oven. Be back in a little bit.
Okay, we've pre-heated our oven to 300 degrees; it's a lower temperature than normal because we want to cook this really kind of slowly. We're going to sear it off first and then finish it off in the oven at a lower temperature than normal. So this is on high, it's been on high for a while. You want to spray down your grill with the little cooking spray. It makes the steak come off the grill a little cleaner.
We're going to smoke up the kitchen a little bit. We've got -- just marinated it for four hours or so and then it goes directly on the grill. I'm going to turn this fan on, pull out some of that smoke. It's because the sugar in the grilling sauce is caramelizing, that's why there has been a smoke up. You don't want to overcook this piece of meat. By overcooking this, makes it very tough.
So we want to bring it to an internal temperature of about 130 - 135 and then we're going to slice it across the grain. And now we all know that if it doesn't want to move, then it's not done, its not grilled yet. When it moves easily then we know that, the proteins have released and it has made its marking.
So now I'm going to flip this over, so that it comes up pretty easily and as you can see, we've marked it nicely and we are just doing that to the other side. It takes about three minutes. No, not even that, maybe two minutes on each side. Then we're going to put it on to a sheet pan. Okay, we're releasing it. Very good, turn off our grill.
Okay, now we're going to keep it at about 300 degrees for about 20 minutes and we don't want to overcook this. We want to make sure this is nice and tender. All ovens are different and so we're going to use a thermometer to test the internal temperature. 130, like I said should be about the right temperature for this.
Okay, it's been about 20 minutes and we're cooking this to about a 130, 135 degrees and I think it's done. It's in that 300 degrees, so let's remove it from the oven. Now, the meat thermometer, as you can see there's kind of a divot there and that's what measures the temperature. It's not the tip but it's this little crease right there. You want to insert it far enough into the meat that you can have that tell you what temperatures it is.
So, it's at 130 right now, which is going to make it rare. There is some carry over cooking that happens. It's still actually cooking right now. The larger the piece, the more it carries over and because this is a relatively smaller piece of meat, it's not going to carry over too much, it may go to 135.
But now you want to let the piece rest. All the juices need to settle back into where they would normally be. If you cut it now, it would just bleed out and you would lose a lot of flavor. So we're going to let it rest, and then we're going to come back to it, and we're going to cut it across the grain.
Okay, this flank steak has rested for about 10 minutes or so. Now, you want this to be a nice -- you want to cut across the grain. The grain is running this way and we want to go this way.
This part of the flank steak would be medium because this was at 130, probably it went to about 135. You see how thinly you need to slice this because it's a tougher cut of meat, the flank steak. But if you cook it slowly and to an internal temperature of about 138 at its thickest stage, it will be a nice tender piece of meat. And there you have it, the delicious London Broil. Enjoy!