There are many recipes that can be tweaked according to personal preferences. But there are some dishes that are best cooked in the standard practice that has been proven to produce the best results. You cannot experiment much when you intend to cook London broil on the grill. There is a best practice to cook London broil and you should adhere to it. Luckily, cooking London broil on the grill is extremely simple and easy. There is very little you need to do. All you need is the right ingredients and the correct timings to make your move.
First, let us shed light on the ingredients you would need. The marinade is the most important factor to prep the London broil. To prepare the marinade, you would need four large garlic cloves which should then be minced, four tablespoons balsamic vinegar, four tablespoons fresh lemon juice, three tablespoons mustard, one and a half tablespoons Worcestershire sauce, one tablespoon soy sauce, one teaspoon dried oregano which should then be crumbled, one teaspoon of crumbled dried basil, one teaspoon of crumbled dried thyme, half a teaspoon of dried hot red pepper flakes, two third of a cup of olive oil and one London broil. A standard London broil weighs about two to two and a half pounds. The aforementioned quantities of the ingredients are specific to that weight or size of London broil.
Once you have the ingredients, mix them all in a bowl and whisk them for a while to ensure that every ingredient is well blended. This is your marinade. Now take a re-sealable bag and put the London broil in it. The bag should be large enough to hold the broil and to account for the marinade which should submerge the meat. Pour in the marinade and seal the bag. When you seal the bag, ensure that you press the plastic to push the air out. The bag should contain as little air as possible. Once the bag is ready, refrigerate it for about eight hours. The meat should be marinated in chilled settings. You may flip the bag once or twice while the broil is being marinated.
After eight hours or so, pull out the bag, pour the marinade out and discard it and pat the meat so it dries up. As you do this, preheat your grill. Once the grill is hot and ready, place the London broil on the rack which should be about four inches over the coals. Grill the meat for eight to ten minutes and then flip it. Repeat this until the internal temperature of the meat measures about 130 degrees. You can use a food or meat thermometer for the purpose. Once the temperature is attained, take the broil to the cutting board and let it remain so for about ten minutes so it cools down a little and then cut the broil into slices of your choice but ideally across the grain.