RoastAmerican
London broil, thin-sliced
Top round under a broiler. Marinate, blast, rest, then slice so thin it does not have a chance to chew.
Made it?
40 min · 20 min hands-on · pull 128°F · rest 10 min
Ingredients
1.5 lb on the fire · ~1.2 lb to the table · 2 plates at 8 oz
- top round or flank, 1–1½ inches thick1 1/2 lb
- olive oil3 tbsp
- soy sauce or Worcestershire2 tbsp
- garlic cloves, grated2
- kosher salt1 tsp
- black pepper1 tsp
- dried thyme1 tsp
Method
- 1
Mix oil, soy, garlic, salt, pepper, thyme. Coat the roast 2–8 hours. Pat mostly dry before heat.
- 2
Rack 6 inches under a blazing broiler. 5–7 minutes a side to 125°F. A grill on ripping direct heat is the same cook.
- 3
Rest 10 minutes. Slice paper-thin across the grain. This cut forgives nothing if you go thick or past 135°F.
If you don’t have it
- Top round → Flank or a thick ranch steak. Same blast, same paper-thin slice across the grain.
- Broiler → Ripping grill. The original outdoor version. 4–5 minutes a side.
Same cook, different day
No marinade
You salted overnight. Dry brine only. Soy and garlic at the board.
Chimichurri finish
Flank is what you bought. Same cook as the flank recipe. Slice across.
Cold sliced
Sandwiches. Pull 125, chill, shave. Horseradish and rye.
On the plate
With this, try
- With this dish, try making mashed potatoes.
Start when the roast has 30 minutes left, or while a steak rests. Russets, salted water, drain hard. Rice or mash. Butter first, then warm cream. Do not put them on the fire — they want a pot.
35 min
- With this dish, try making petite roasted potatoes.
Same pan as a roast or chicken. Or a sheet next to chops. Halve, oil, salt, rosemary. 425°F cut-side down until the faces brown. Toss in the meat drippings at the end.
40 min
- With this dish, try making potatoes au gratin.
In the oven the last 70 minutes of a roast, or while steaks reverse. Yukon Golds, ⅛-inch, layered with cream, garlic, salt, Gruyère. 350°F until a knife meets no fight, then a brief broil.
1 hr 15 min