Tuesday, April 10, 2012
Garlic Peppercorn London Broil
Here's my Easter Dinner. Big pile of a delicious warm potato/green Bean Salad bed under an INCREDIBLE grilled Top Round roast. I'll do the salad post recipe tomorrow. Today it's all about this delicious meat!
LOTS of garlic. I took 10 pieces of garlic and sliced them into thin thirds. That's thirty pieces of garlic! I embedded these into the roast. Just take a knife that is about the same size as the garlic pieces. Poke deep enough so that the entire garlic piece will sit inside the meat. If you are not a fan of garlic, these are large enough to pick out as you cut the finished slices. BUT, the garlic roasted along with the meat juices makes for an incredible taste.
Next I coated the roast with a layer of Dijon Mustard. The wet helps to keep the roast moist and most important, it gives the rub something to hold onto. While it cooks it makes a simply delicious bark. I made a simple rub of about equal parts...
Dried Garlic Flakes
Slightly crushed Peppercorns
Black and White Pepper
Mix this all together and then rub the meat. NOTE: This is a rub, not a sprinkle. Bub this into the mustard, Pay particular attention to the holes that the you made with the garlic. This forms a bark, which helps to hold in all the juices that might have leaked out during the slow roasting grilling.
Allow the meat to rest and come to close to room temperature before you begin cooking. About an hour. This also helps to allow the spices and especially the salt to help absorb all of those flavors of the rub and mustard to absorb into the top layer of the meat.
I cooked this on my grill, indirect heat, low and slow ( Almost like smoking on a grill, Coals or burners on each side of the meat turned to low. Burners or coals directly under the meat off (or clear of coals). The internal temperature close to the meat was about 280 degrees.
I used an internal temperature prob (Don't cook without one). Cooked the meat (no need to turn, as you are using your grill like an oven with no direct heat applied to the bottom of the meat) until I got a medium rare temperature of 135 degrees. It took about 30-40 minutes. I then wrapped the meat in aluminum foil and let it rest for 30 minutes. the temperature actually evened out at 140 during the wrap rest. this allows the juices to absorb into the meat and have an even temperature throughout the slices.
Slice thin, at angles against the grain...
I am lucky enough to see several hundred food blogger posts in a day. Somethings look stunningly beautiful. For me, this was delicious and I was able to capture the right look where I practically can taste this from the photo.
Here is my food porn...
Warm enough to enjoy a meal outside on our patio!
Grab a beer and enjoy!