2 teaspoons kosher salt
1 bottom round steak, 2 to 2 1/2 pounds and 1 1/2 inches thick
1 tablespoon vegetable oil
½ teaspoon freshly ground black pepper
1. 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).
2. Remove steak from refrigerator 1 hour before grilling.
3. 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.
4. Unwrap steak; insert 3 metal skewers lengthwise through center of steak, spacing skewers about 1 inch apart. This is optional but it will keep meet from curling up on the grill. Brush both sides of steak with oil and sprinkle liberally 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 120-130 degrees for rare to medium-rare, 16 to 20 minutes.
5. 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.
If you prefer your meat well-done this probably isn’t the recipe for you. London broil tends to become tough and dry when cooked past medium rare.
Adapted from Cook’s Illustrated
Sweet and Smoky Grilled Tomato Salsa
1 cup wood chips, preferably hickory, soaked for 15 minutes
2 punds medium plum tomatoes (10 to 12), cored and halved pole to pole
2 large jalapeno chiles
2 teaspoons vegetable oil, plus additional for brushing cooking grate
3 tablespoons minced red onion
⅓ cup chopped fresh cilantro leaves
1 teaspoon smoked paprika
1 teaspoon sea salt
¼ teaspoon freshly ground black pepper
2 tablespoons extra virgin olive oil
1 teaspoon sugar
1-2 tablespoons fresh lime juice, to taste
1. Place wood chips in small disposable aluminum pan; set pan on edge of grill burner and position cooking grate. Ignite grill, turn all burners to high, cover, and heat until very hot and chips are beginning to smoke, about 15 minutes. (If chips ignite, use water-filled spray bottle to extinguish.) Scrape grate clean with grill brush.
2. Place tomato halves and chiles in bowl; drizzle with vegetable oil and toss to coat evenly. Scrape grill and spray with grill spray.. Place tomatoes cut side down on grill with lid down, checking often to make sure they are not burning. Grill tomatoes until evenly charred and beginning to soften, 4 to 6 minutes. Using tongs, flip tomatoes and grill until skin sides are charred and tomato juices bubble, 4 to 6 minutes more. While tomatoes are cooking, grill chiles until skins are blackened on all sides, 8 to 10 minutes, turning as needed.
3. Transfer vegetables to platter and let cool in single layer, at least 10 minutes.
4. Stem, peel, seed, and finely chop chiles. Pulse tomatoes in food processor until broken down but still chunky, about six 1-second pulses. Transfer tomatoes to bowl; stir in chiles, onion, cilantro, salt, pepper, olive oil, sugar and lime juice as needed to balance flavors. Let stand for 10 minutes and serve. (Salsa can be refrigerated in airtight container for up to 2 days; bring back to room temperature before serving.)
Adapted from Cook’s Illustrated