Mastering Perfect Bacon-Wrapped London Broil: A Complete Guide

Wrapping savory bacon around a flavorful cut of meat like London broil is a match made in steak heaven. The bacon adds a smoky, salty crunch that pairs perfectly with the beef’s richness. While it may sound decadent, making bacon-wrapped London broil at home is easy once you know the secrets. Follow this complete guide for tips, tricks and recipes to make this restaurant-worthy dish anytime.

Benefits of Cooking London Broil Wrapped in Bacon

Why take the time to wrap bacon around an already delicious cut of meat? Here’s what the bacon coating brings to the table

• Added flavor – The bacon infuses the steak with its signature smokiness and saltiness.

• Extra moisture – The bacon fat bastes the meat, keeping it tender and juicy as it cooks.

• Textural contrast – Crispy, crunchy bacon contrasts nicely with the tender beef interior

• Presentation – Beautiful striped exterior when sliced. Elegant served whole then sliced at the table.

• Easy technique – No complicated methods needed. Simply wrap and cook slightly longer.

Bacon-wrapped London broil gives you the best of both meats in one drool-worthy package.

Picking the Right Cut of London Broil

When buying London broil for bacon wrapping, look for:

• Top round – Most affordable option while still nicely marbled for flavor.

• Top sirloin – Lean yet tender with good beefy taste.

• Flank steak – A bit chewier but takes well to fast, hot cooking.

• 1.5 – 2 lbs – The perfect portion size for two or a party.

• Even thickness – About 1 – 1.5 inches throughout. Avoids uneven cooking.

• Good marbling – Thin white lines of fat mean better flavor and moisture.

With the right cut selected, it’s time to prep the steak.

Preparing London Broil for Flavorful, Even Cooking

Proper prep is key to flavorful, evenly cooked results:

• Trim excess fat – Leave a bit for moisture but too much causes flare-ups.

• Pat very dry – Remove surface moisture so the bacon crisps up nicely.

• Lightly score – Use a sharp knife to cut shallow slits across the top. Helps absorb marinade flavors.

• Apply rub – Generously season all over with salt, pepper and any other dry spices.

• Marinate briefly – 30 mins to an hour in something acidic like wine, vinegar, citrus to tenderize.

• Let sit out while prepping – Bringing to room temp prevents cold centers.

With the steak prepped, it’s bacon time!

Choosing the Right Bacon for Wrapping

Not all bacon is created equal. Look for:

• Thick-cut – Thinner slices overcook and shrink too much.

• Good fat ratio – Needs enough fat to baste steak yet not so much that it flares excessively.

• Slight smokiness – Enough to impart flavor but won’t overwhelm beef.

• Wood smoked – More complex, less artificial taste than liquid smoked.

• About 1 lb – For a 2 lb steak, you’ll need 1 lb of bacon for full coverage.

With premium thick-cut bacon selected, you’re ready for the fun part – the wrapping!

Wrapping Methods for Beautiful, Secure Bacon Coverage

The way you wrap the bacon makes a difference in how it looks and adheres. Some options:

• Log roll – Simple. Place bacon strips vertically and roll steak up jelly-roll style.

• Spiral wrap – Eye-catching presentation. Slowly spiral one long piece around and around steak.

• Lattice weave – Striking top texture. Weave bacon in basket-like pattern over top.

• Bandage wrap – Most secure. Wrap whole steak like a bandage, tucking ends underneath.

• Combo – Do lattice on top, log roll around sides. Unique textural combo.

Go with the method that fits your skill level and visual preferences. Just be sure the bacon adheres tightly.

Securing the Bacon for Success

Nothing worse than bacon unraveling as you cook it. Make sure it stays put:

• Toothpicks – Spear through bacon onto meat. Use liberally especially on loose ends.

• Butcher’s twine – Tie string around steak at 1-2 inch intervals to hold bacon in place.

• Wooden skewers – Thread horizontially through steak, almost like stitching leather.

• Fresh rosemary – Tuck sprigs under bacon ends to anchor them down. Imparts flavor too.

• Convection oven – Circulating air helps adhere bacon. Skip toothpicks if cooking this way.

Do a combo of tying, skewers and toothpicks for a fully secured bacon wrap.

Choosing the Best Cooking Method

You can cook wrapped London broil several ways:

• Grilling – Gives great char flavor and smoke. Requires close monitoring to avoid burning.

• Broiling – Cooks quickly with crispy bacon. Watch closely to prevent over-charring.

• Baking – Most hands-off method. Use convection setting for even crisping.

• Pan searing – Start on the stove then transfer to oven. Gives you good sear.

Really any high-heat method will work. Grilling or broiling tend to be fan favorites for maximum smoky flavor.

Grilling Tips for Perfect Bacon-Wrapped London Broil

Grilling imparts the most robust flavor. Follow these tips:

• Use two heat zones – Sear over direct heat then move to indirect zone to finish cooking more gently.

• ** Preheat and clean grill ** – Hot, clean grates prevent sticking. Oil them for even easier release.

• Say no to forks! – Piercing meat causes juices to escape. Use tongs or spatulas instead.

• Rotate steak – Occasionally rotate to evenly expose all sides to direct heat and prevent cold spots.

• Close lid – Helps meat cook faster, especially once moved to indirect zone.

• Let rest before slicing – 5-10 minutes allows juices to redistribute for better flavor.

Oven Method for Easy Indoor Cooking

For indoor cooking without a grill, the oven is ideal:

• Use broiler setting – Position rack 6 inches or less from heating element for intense top heat.

• Convection option – The circulating air helps cook and crisp bacon evenly.

• Prep sheet pan – Line with foil and add rack to allow airflow underneath.

• Cook 6-8 minutes per side – Adjust time as needed based on steak thickness.

• Let rest after – Just like grilling, resting helps juices reabsorb for juicy slices.

Determining Doneness of Bacon-Wrapped London Broil

With the bacon wrapper, you can’t visually judge doneness by slicing into steak. Instead:

• Use an instant read thermometer – Insert into thickest part without touching bone. 125°F is medium rare.

• Do a poke test – Lightly poke steak. More resistance indicates more doneness.

• Cut into center – After cooking, make a small slit in the thickest area and check interior color.

• Time it – With experience, you’ll know about how long to cook for for your preferred doneness.

Regardless of method, let steak rest 5-10 minutes before slicing into it.

Slicing and Serving Bacon-Wrapped Perfection

After all that hard work, finish strong with beautiful presentation:

• Remove toothpicks and string – Discard anything used to hold bacon in place.

• Slice against the grain – This gives you the most tender cut of meat.

• Aim for 1/4″ thick slices – Too thin dries out. Too thick is hard to bite through.

• Fan out slices – For dramatic effect, shingle or fan the sliced steak.

• Add pan drippings – Spoon over meat to reinforce incredible bacon flavor.

• Garnish with fresh herbs – Rosemary, thyme, parsley all provide a pop of color and flavor.

Serve your restaurant-quality bacon-wrapped London broil masterpiece with pride!

Complementary Sides for Bacon-Wrapped London Broil

Don’t let sides overshadow your glorious bacon-wrapped entrée. Keep them simple:

• Baked potatoes – Loaded with fixings – sour cream, chives, cheese.

• **Roasted as