The Ultimate Rub for Melt-in-Your-Mouth London Broil

I still remember the first time I truly understood the magic of a well-seasoned London broil. It wasn’t just about grilling a piece of meat; it was an experience. The smoky char from the grill, the promise of juicy tenderness, and then that first bite – a symphony of savory, peppery, and deeply beefy flavors that seemed to dissolve on the tongue. This particular rub, a blend I’ve honed over years of kitchen service and countless backyard barbecues, is the secret weapon behind that unforgettable texture and taste. It transforms a good cut of beef into something truly spectacular, making every slice a revelation.

Recipe Overview

• Prep Time: 15 minutes (plus overnight marinating)
• Cook Time: 14 to 20 minutes
• Total Time: 25 minutes (plus overnight marinating)
• Servings: 8
• Yield: 1 London Broil
• Dietary Type: Gluten-Free

Ingredients

This rub is deceptively simple, relying on fundamental flavors that amplify the natural goodness of the beef.

• 3 lbs London broil beef
• For the Rub:
  • 1 tablespoon fresh cracked black pepper
  • 1 tablespoon garlic, minced
  • 1 tablespoon Italian seasoning
  • 1 tablespoon meat tenderizer (Adolph’s)
  • 1 tablespoon oil
  • 2 teaspoons sugar

Equipment Needed

• Sharp knife (for scoring)
• Small bowl (for mixing rub)
• Measuring spoons
• Grill (gas or charcoal)
• Tongs
• Cutting board
• Serving platter

Instructions

The key to achieving that melt-in-your-mouth texture lies in both the preparation of the meat and the cooking process. Patience, especially with the marinating, is rewarded.

1. Prepare the Beef: Begin by taking your 3 lbs of London broil beef. Using a sharp knife, score the meat in a diagonal, criss-cross pattern on both sides. These scores should be about 1/4 inch deep. This scoring helps the rub penetrate deeply into the meat, ensuring maximum flavor and tenderness.
2. Mix the Rub: In a small bowl, combine all the rub ingredients: 1 tablespoon fresh cracked pepper, 1 tablespoon garlic, minced, 1 tablespoon Italian seasoning, 1 tablespoon Adolph’s meat tenderizer, 1 tablespoon oil, and 2 teaspoons sugar. Stir them together thoroughly until well incorporated.
3. Apply the Rub: Generously spread the rub mixture all over both sides of the scored London broil. Gently press the rub into the meat to ensure it adheres well.
4. Marinate Overnight: Place the rubbed London broil in a resealable plastic bag or a shallow dish. Refrigerate overnight. This allows ample time for the meat tenderizer and seasonings to work their magic, breaking down muscle fibers and infusing the beef with incredible flavor.
5. Preheat the Grill: When you’re ready to cook, preheat your grill to medium-high heat. You want a good, hot surface to achieve a beautiful sear.
6. Grill the London Broil: Carefully place the marinated London broil on the preheated grill. Grill, covered, for approximately 7 to 10 minutes on each side. The exact timing will depend on the thickness of your cut and your desired degree of doneness. Use a meat thermometer for accuracy:
   • Rare: 120-125°F (49-52°C)
   • Medium-Rare: 130-135°F (54-57°C)
   • Medium: 135-140°F (57-60°C)
     For London broil, aiming for medium-rare to medium is typically ideal for tenderness.
7. Rest the Meat: Once the desired temperature is reached, remove the London broil from the grill and transfer it to a clean cutting board. Let it stand for at least 5 minutes. This resting period is crucial. It allows the juices to redistribute throughout the meat, ensuring every slice is moist and flavorful. Skipping this step will result in juices running out onto the cutting board, leaving your meat drier.
8. Slice Thinly: After resting, cut the London broil into very thin slices. It’s best to slice against the grain for maximum tenderness. You’ll find that the scoring and the tenderizer have made this incredibly easy.

Expert Tips & Tricks

• Meat Thermometer is Your Friend: While the timing suggestions are a good guideline, a reliable instant-read meat thermometer is your best bet for nailing your desired doneness every time. Don’t guess!
• Against the Grain is Key: When slicing, pay close attention to the direction of the muscle fibers. Slicing perpendicular to these fibers will make even the leanest cut remarkably tender.
• Don’t Skip the Marinate: Overnight marinating isn’t just a suggestion; it’s a vital step for this recipe. The meat tenderizer needs time to work its magic.
• Grill Marks of Approval: For beautiful grill marks, ensure your grill grates are clean and hot before placing the meat. Pressing down slightly with your tongs can also help achieve those classic marks.

Serving & Storage Suggestions

This London broil is incredibly versatile. Serve it hot off the grill, sliced and piled high as the star of your meal. It pairs beautifully with roasted potatoes, a fresh green salad, or grilled asparagus.

Leftovers are a true treasure. They are fantastic in wraps, sandwiches, or added to salads the next day. Store any leftover cooked London broil tightly wrapped or in an airtight container in the refrigerator for up to 3-4 days. If you need to freeze it, ensure it’s well-wrapped in plastic wrap and then a layer of aluminum foil or placed in a freezer-safe bag to prevent freezer burn. Thaw overnight in the refrigerator before reheating gently.

Nutritional Information

The following is an estimated nutritional breakdown per serving, assuming 8 servings:

Nutrient	Amount per Serving	% Daily Value
Calories	286.5
Calories from Fat		125
Total Fat	13.9 g	21%
Saturated Fat	5.3 g	26%
Cholesterol	110.6 mg	36%
Sodium	92.2 mg	3%
Total Carbohydrate	1.9 g	0%
Dietary Fiber	0.2 g	0%
Sugars	1.1 g	4%
Protein	36.2 g	72%

Variations & Substitutions

While this rub is designed for London broil, its principles can be applied to other cuts of beef, such as flank steak or even sirloin. If you don’t have Adolph’s meat tenderizer, you can marinate the beef in an acidic liquid like buttermilk or a mixture of lemon juice and olive oil for a few hours (but not overnight, as the acid can break down the meat too much). For a spicier kick, add a pinch of red pepper flakes to the rub.

FAQs

Q: Why is scoring the meat important for London broil?
A: Scoring creates small crevices that allow the rub and its tenderizing agents to penetrate deeper into the meat, ensuring more even seasoning and enhanced tenderness.

Q: Can I use pre-ground garlic instead of fresh minced garlic?
A: While fresh minced garlic offers the best flavor, you can substitute about 1/2 teaspoon of garlic powder for the fresh garlic if needed, though the taste will be slightly different.

Q: My grill doesn’t get very hot. How can I ensure tenderness?
A: If your grill isn’t reaching high heat, you might need to extend the grilling time slightly. Always rely on a meat thermometer to check for doneness rather than just time.

Q: Is it okay to grill London broil less than the recommended time?
A: Grilling for at least 7 minutes per side helps achieve the desired internal temperature for medium-rare to medium, which is ideal for tenderness. Undercooking might result in a tougher texture.

Q: What’s the best way to slice London broil if I’m unsure about the grain?
A: Look for the direction the muscle fibers are running. You’ll see lines in the meat. Slice your steak perpendicular (across) those lines.

Final Thoughts

This rub is more than just a seasoning; it’s a gateway to experiencing London broil at its absolute best. The way it tenderizes and infuses the beef with flavor is truly remarkable, turning a weeknight meal into something special. Don’t hesitate to try it; the results speak for themselves. Serve it with a bold Cabernet Sauvignon or a crisp, refreshing lager for a truly memorable dining experience. I’d love to hear about your culinary adventures with this recipe!