Ingredients
Method
- Prep. Trim any fat cap and silverskin off the meat.
- Combine the balsamic, soy, oils, garlic (press it or mince it first), seasoning and pepper in pan or a large zipper bag and slide the meat in. Place a zipper bag in a bowl in case it leaks. Chill for 4 to 24 hours. Every 30 minutes to an hour, roll it around so all sides of the meat stay wet.
- Fire up. Set up your grill for 2-zone cooking and get the hot zone really hot.
- Cook. Place the meat in the indirect zone and let it warm until it hits about 125°F (52°C) in the thickest part. Then move it over the high heat, lid up, and flip often until it gets really dark all over but not burned. Remove from the grill.
- Serve. Slice across the grain about ¼” (6mm) thick, plate, and serve.
Notes
About the beef. For London Broil I usually select a thick lean cut such as top round or sirloin or occasionally a chuck roast. Try to buy a slab that is uniformly thick so it cooks evenly, unless you have someone who wants it slightly overcooked. Then a tapered end has his or her name on it.
About the gochujang. This is a spicy hot and salty Korean-style miso paste but you can use another hot sauce if you don't have it. Don't worry too much about the heat. Each slice of meat has only a 1/4" (6mm) wide layer of marinated meat on the surface so it will not be too hot.
Optional. If you are using a very lean cut, make a horseradish compound butter and place some on the hot meat so it melts. Just soften a stick of butter and mix in 2 tablespoons of horseradish or an herb, then chill.