Name: London Broil For a Gas Grill
Total time: 5 h
Ingredients: 2 teaspoons kosher salt; 1 bottom round steak , 2 to 2 1/2 pounds and 1 1/2 inches thick; 1 tablespoon vegetable oil; 1/2 teaspoon ground black pepper

Why This Recipe Works

When developing a great grilled London broil recipe, we gave the steaks a salt rubdown, which brought out the beefy flavors and masked the liver-y ones that sometimes develop when inexpensive cuts of meat are grilled. We then wrapped the beef tightly in plastic wrap and submerged it in warm water for the last hour of salting, which raised the temperature of the meat and so shortened the cooking time, giving the fatty acids in the meat less time to break down into off-tasting compounds. Slicing the meat diagonally into ultra-thin slices dramatically diminished chewiness in our grilled London Broil recipe.

Before You Begin

Tasters preferred bottom round for this recipe. While top round can be substituted, it is harder to get an even sear on its less uniform surface. We do not recommend cooking London broil beyond medium-rare. For the best texture, use a carving or slicing knife and cut the steak into very thin slices. (If you're stuck with a dull chef's knife, first cut the steak in half lengthwise, as shorter slices are easier to cut.) If desired, serve with Sweet and Smoky Grilled Tomato Salsa or Chimichurri Sauce (see related recipes).

Instructions

Sprinkle both sides of steak evenly with salt; wrap tightly with plastic wrap and refrigerate for at least 3 hours (steak can be salted and refrigerated for up to 24 hours).

Fill large pot or bucket with 1 gallon warm water (about 100 degrees). Place wrapped steak into zipper-lock plastic bag, squeeze out excess air, and seal bag tightly. Place steak in water, covering with plate or bowl to keep bag submerged. Set aside for 1 hour.

About 20 minutes before grilling, ignite grill, turn all burners to high, close cover, and heat until very hot, about 15 minutes. Scrape cooking grate clean with grill brush.

Unwrap steak; insert 3 metal skewers lengthwise through center of steak, spacing skewers about 1 inch apart. Brush both sides of steak with oil and sprinkle evenly with pepper. Place steak on hottest part of grill. Grill, flipping steak every 4 minutes, until instant-read thermometer inserted into center of meat registers 120 degrees for rare to medium-rare, 16 to 20 minutes.

Transfer steak to cutting board and let rest, tented with foil, about 10 minutes. Remove skewers. Holding thin slicing knife at 45-degree angle to meat, slice very thinly and serve.