London Broil For a Gas Grill
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Appears in Cook's Illustrated May/June 2006
Throwing a slab of cheap meat on the grill sounds easy, but the result can be more like chewing on a tire than on a nicely charred, tender steak.
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 be...
