Tom Mylan says the trick to tenderizing a cheap cut like London broil is piercing it in several places with a knife or fork. He uses an inexpensive, multi-bladed Jaccard. "Stab the meat mercilessly for one minute," he says. Plus:  More Grilling Recipes 

Tom Mylan
June 2014


Recipe Summary

25 mins
1 hr 15 mins


Ingredient Checklist


Instructions Checklist
  • Put the steak on a work surface and, using a Jaccard knife or a fork, poke the steak all over until it's well tenderized. Season the steak with 1 tablespoon of salt and 1 teaspoon of pepper. Let stand at room temperature for 45 minutes.

  • Meanwhile, light a gas grill. In a medium bowl, whisk the sour cream with the horseradish and season with 2 teaspoons of salt and 1 teaspoon of pepper.

  • Oil the grill grate. Pat the steak dry and brush it lightly with oil. Grill over high heat, turning once, until lightly charred on both sides, about 6 minutes. Continue to grill the steak over moderate heat, turning occasionally, until an instant-read thermometer inserted in the center registers 120°, about 5 minutes longer. Transfer the steak to a carving board and let rest for 10 minutes. Thinly slice the steak against the grain and serve with the horseradish sauce.

Suggested Pairing

Pair with a fruit-forward Napa Cabernet.