• 2 tsp kosher salt
• 1 London broil (bottom round steak), 2 - 2.5lb and 1.5“ thick
• 1 Tbsp vegetable oil
• 1/2 tsp ground black pepper

1. Sprinkle both sides of steak evenly with salt; wrap tightly with plastic wrap and place in 1 gal ziplock bag squeezing out excess air. Refrigerate for 3-24 hr.
2. One hour prior to grilling fill large pot or bowl with 1 gal warm water (about 100 deg). Place ziplock bag in water and weight to keep under water.
3. 20 min. prior to grilling light fire. When coals lit build 2 level fire by arranging coals on 1/2 of grill. Position grate over coals, cover grill, and heat until hot, about 5 min.; scrape grate clean with grill brush.
4. Remove steak from water and unwrap; brush both sides with oil and sprinkle evenly with pepper.
5. Grill over coals, flipping steak with tongs once every minute, until dark brown crust forms on both sides, about 8 min.
6. Move steak to cooler side of grill, cover grill, continue cooking until instant-read thermometer inserted into center reads 120 deg., about 3 min., flipping steak half way through cooking time.
7. Transfer to cutting board and let rest tented with Al. foil about 10 min. Slice very thinly at 45 deg. angle to meat.

Serves: 6      Total cook time: 11 min. after 1 hr hot water soak and 3-24hr salting
Source: Cook's Illustrated 5/1/2006