Sizzle Up Your Dinner: How to Cook Bacon-Wrapped London Broil Like a Pro!

Hey there, meat lovers! If you’re lookin’ to elevate your dinner game with somethin’ downright drool-worthy, you’ve stumbled on the right spot. Today, we’re divin’ into the art of how to cook bacon-wrapped London broil—a dish that’s a total game-changer. Imagine this: a lean, beefy cut of London broil, hugged tight by smoky, crispy bacon, hittin’ your plate with flavors that’ll make your taste buds dance. And the best part? It’s easier than it looks. Me and my crew at the grill have perfected this over countless backyard BBQs, and I’m spillin’ all our secrets right here.

We’re talkin’ a step-by-step guide that’ll walk ya through pickin’ the perfect cut, wrappin’ it up snug with bacon, and cookin’ it to juicy perfection. Whether you’re firin’ up the grill or usin’ your oven, I gotcha covered. So, grab a cold one, roll up your sleeves, and let’s get this sizzlin’ party started!

Why Bacon-Wrapped London Broil is a Must-Try

Before we jump into the nitty-gritty of how to cook bacon-wrapped London broil, let’s chat about why this combo is pure magic. London broil on its own is a lean, budget-friendly cut of beef that packs a beefy punch. But it can be a tad dry if ya don’t treat it right. That’s where the bacon comes in, folks. Wrappin’ this bad boy in bacon does a few awesome things:

• Flavor Explosion: That smoky, salty bacon goodness seeps right into the meat as it cooks. It’s like a flavor hug.
• Juicy Vibes: Bacon fat bastes the steak, keepin’ it tender and moist even if you like it cooked well-done.
• Texture Party: You get crispy, crunchy bacon on the outside and tender beef inside. Total contrast, total win.
• Looks Fancy: When ya slice it up, those bacon stripes make it look like somethin’ straight outta a steakhouse. Impressin’ guests? Done.

So, if ya ain’t tried this yet, you’re missin’ out big time. Let’s fix that right now.

Step 1: Pickin’ the Right Cut for Your Bacon-Wrapped London Broil

First things first ya gotta start with the right piece of meat. Not all cuts labeled “London broil” are created equal and since we’re fancyin’ it up with bacon, let’s make sure it’s worth it. Here’s what I look for when I’m at the butcher or grocery

• Top Round: This is usually the go-to for London broil. It’s affordable and got just enough marbling (those lil’ white fat lines) to keep things flavorful.
• Top Sirloin: A bit leaner but still tender with a solid beefy taste. Great if ya want somethin’ less chewy.
• Flank Steak: Slightly tougher, but it takes to quick, hot cookin’ like a champ. Perfect for this recipe if ya slice it thin.
• Size Matters: Aim for a 1.5 to 2-pound cut. It’s enough for a couple hungry folks or a small party.
• Even Thickness: Look for somethin’ around 1 to 1.5 inches thick all over. Uneven cuts cook weird, and we don’t want that.
• Marbling: Them thin fat lines mean more flavor and moisture. Don’t go for somethin’ too lean or it’ll dry out, bacon or no bacon.

I usually grab top round ‘cause it’s cheap and never lets me down. Once ya got your meat, we’re movin’ to prep.

Step 2: Preppin’ Your London Broil for Max Flavor

Alright, now that ya got your cut, let’s get it ready to shine Preppin’ is key to makin’ sure your bacon-wrapped London broil cooks even and tastes amazin’ Here’s my go-to routine

• Trim the Fat: Don’t go crazy, but cut off any big, thick chunks of fat. A lil’ bit is fine for moisture, but too much can cause flare-ups on the grill.
• Pat It Dry: Grab some paper towels and blot that steak dry. Wet meat don’t crisp up bacon nice, and we want that crunch.
• Score It Lightly: Take a sharp knife and make shallow lil’ slits on the top side. This helps it soak up flavors if ya marinatin’.
• Season Like a Boss: Rub it down with salt, pepper, and whatever dry spices ya fancy. I’m a sucker for a lil’ garlic powder and smoked paprika.
• Marinate (Optional): If ya got time, let it sit in a marinade for 30 minutes to an hour. Somethin’ acidic like vinegar, wine, or citrus juice tenderizes it. I’ll share some killer marinade ideas later.
• Room Temp: Let it sit out while ya prep the bacon. Cold meat straight from the fridge cooks uneven, and we ain’t about that life.

Once it’s prepped, it’s time for the star of the show—bacon!

Step 3: Choosin’ the Best Bacon for Wrappin’

Not gonna lie, the bacon makes or breaks this dish. Ya can’t just grab any old pack from the store and call it a day. Here’s what I hunt for when pickin’ bacon for my London broil:

• Thick-Cut: Thin slices shrink up and overcook too fast. Thick-cut holds up better and gives that meaty bite.
• Good Fat Balance: Ya want enough fat to baste the steak, but not so much it’s flarin’ up everywhere. A nice 50/50 fat-to-meat ratio is perf.
• Smoky, Not Overpowerin’: A lil’ smokiness adds depth, but it shouldn’t drown out the beef. Go for wood-smoked if ya can—it tastes more real.
• How Much?: For a 2-pound steak, I grab about a pound of bacon. That’s usually enough to cover it snug.

I splurge a bit on good bacon for this Trust me, it’s worth every penny when ya bite into that crispy, smoky goodness

Step 4: Wrappin’ Your London Broil Like a Pro

Now for the fun part—wrappin’ that steak in bacon! This ain’t just about flavor; it’s about makin’ it look badass too. There’s a few ways to do this, dependin’ on your skill and how much ya wanna show off. Here’s some styles I’ve tried:

• Log Roll: Easiest way. Lay bacon strips vertical and roll the steak up like a jelly roll. Simple and gets the job done.
• Spiral Wrap: Looks dope. Take one long strip (or connect a few) and spiral it around the steak slow and steady.
• Lattice Weave: Fancy as heck. Weave the bacon strips over the top like a basket. Takes patience but wows at the table.
• Bandage Wrap: Most secure. Wrap the whole dang thing like a mummy, tuckin’ ends under. Ain’t no bacon slippin’ off here.
• Combo Move: Do a lattice on top and log roll the sides. Best of both worlds for texture and looks.

I usually go bandage wrap ‘cause I’m clumsy and don’t want bacon fallin’ off mid-cook. Whatever ya pick, make sure it’s tight.

Securin’ That Bacon

Nothin’ sucks more than bacon unravelin’ while ya cook. Been there, hated that. Here’s how I keep it locked down:

• Toothpicks: Stick ‘em through the bacon into the meat, especially at loose ends. Don’t be shy—use a bunch.
• Butcher’s Twine: Tie string around the steak every inch or two. Keeps it snug like a lil’ present.
• Wooden Skewers: Thread ‘em horizontal through the steak like ya stitchin’ leather. Works great.
• Rosemary Trick: Tuck fresh rosemary sprigs under bacon ends. Holds ‘em down and adds a lil’ herby vibe.
• Chill It: Pop the wrapped steak in the fridge for an hour or two before cookin’. Helps the bacon stick.

I do a mix of toothpicks and twine to be safe. Ain’t takin’ no chances.

Step 5: Cookin’ Your Bacon-Wrapped London Broil to Perfection

Alright, we’re at the main event—cookin’ this beauty. When it comes to how to cook bacon-wrapped London broil, ya got options. I’ve tried a few methods, and they all got their perks. Let’s break ‘em down.

Option 1: Grillin’ for That Smoky Char

Grillin’ is my fave ‘cause it gives ya that killer char and extra smoke. Here’s how I do it:

• Preheat Hot: Get that grill to medium-high heat. Clean the grates and oil ‘em so nothin’ sticks.
• Two-Zone Setup: Set up direct heat for searin’ and an indirect zone to finish cookin’ gentle-like.
• Sear First: Place the steak over direct heat for 4-5 minutes per side, lid closed when ya can.
• Finish Indirect: Move it to the indirect zone to cook through without burnin’ the bacon. Rotate it now and then for even heat.
• No Forks: Don’t poke it with a fork—juices escape! Use tongs or a spatula.
• Check Temps: Pull it off at 5°F below your target doneness. More on temps in a sec.
• Rest It: Let it chill for 5-10 minutes before slicin’. Keeps it juicy.

Grillin’ takes watchin’ so the bacon don’t burn, but man, the flavor is worth it.

Option 2: Broilin’ for Quick Indoor Cookin’

No grill? No prob. Broilin’ in the oven is fast and gets that bacon crispy. Here’s my way:

• Rack Position: Set the oven rack 6 inches or less from the broiler element. Crank that broiler on high.
• Prep Pan: Use a broiler pan or line a sheet pan with foil and set a rack on it for airflow.
• Broil Time: Cook 5-7 minutes per side, dependin’ on thickness. Flip with tongs.
• Watch Close: Bacon can char quick under a broiler. Keep an eye out.
• Convection Bonus: If ya got a convection settin’, use it. Circulatin’ air crisps bacon even.
• Rest After: Same deal—let it sit 5-10 minutes post-cook.

I love broilin’ when it’s rainin’ out. Still get them tasty charred bits I crave.

Option 3: Pan-Searin’ to Oven Finish

This hybrid method is great if ya want a good crust. Here’s the drill:

• Hot Cast Iron: Heat a cast iron skillet screamin’ hot on the stove with a drizzle of oil.
• Sear It: Lay the steak in and sear 2-3 minutes per side for a crust.
• Oven Finish: Transfer the skillet to a preheated 400°F oven. Cook another 5-8 minutes per side, dependin’ on doneness.
• Side Flip: Flip it on its sides for a minute to crisp bacon all ‘round.
• Rest Up: Let it rest after, as always.

I use this when I wanna feel like a chef with minimal cleanup. Cast iron’s my bestie for this.

Doneness Temps Table

Knowin’ when it’s done is crucial. Bacon hides the meat color, so ya can’t just eyeball it. Use a meat thermometer in the thickest part. Here’s a handy table for how to cook bacon-wrapped London broil to your likin’:

I’m a medium-rare kinda guy, but my wife likes it well-done. Pull it early ‘cause it keeps cookin’ while restin’.

Step 6: Slicin’ and Servin’ Your Masterpiece

Ya did the hard part—now let’s make it look as good as it tastes. Slicin’ and servin’ is where ya seal the deal.

• Remove Fixins’: Yank out toothpicks, twine, or skewers. Don’t want anyone bitin’ into those.
• Against the Grain: Slice against the grain for max tenderness. Look for the muscle lines and cut perpendicular.
• Thin Slices: Aim for about ¼ inch thick. Too thin dries it out; too thick is hard to chew.
• Fan ‘Em Out: Arrange slices fanned or shingled on a platter. Looks pro and fancy.
• Drizzle Drippins’: Spoon any pan juices or drippins’ over the meat. Reinforces that bacon yum.
• Garnish: Toss on some fresh herbs like rosemary or parsley for color and a lil’ extra zing.

I love seein’ folks’ eyes light up when I bring this to the table. It’s a showstopper, no doubt.

Bonus: Marinade and Rub Ideas to Amp It Up

If ya wanna take your bacon-wrapped London broil to the next level, play with flavors before wrappin’. Here’s some marinades and rubs I swear by:

Marinades (Let Sit 1-4 Hours)

• Soy sauce, brown sugar, minced garlic, and a pinch of ginger. Sweet and savory heaven.
• Balsamic vinegar, olive oil, crushed garlic, and rosemary. Real classy vibe.
• Lemon juice, garlic, oregano, and black pepper. Bright and zesty kick.
• Teriyaki sauce with a splash of sesame oil and garlic. Asian-inspired twist.

Spice Rubs (Rub In Before Wrappin’)

• Chili powder, cumin, garlic powder, and oregano. Smoky with a lil’ heat.
• Smoked paprika, garlic powder, salt, and pepper. Simple but bold.
• Brown sugar, chili powder, cayenne, and cumin. Sweet-spicy char magic.

I usually whip up a quick soy-garlic marinade if I got an hour to spare. Makes a big diff.

Sides to Pair with Bacon-Wrapped London Broil

Don’t let your sides steal the show, but ya gotta have somethin’ to round out the meal. Keep it simple so the steak shines:

• Baked Taters: Load ‘em with sour cream, chives, and cheese. Classic for a reason.
• Roasted Veggies: Asparagus or Brussels sprouts with a lil’ olive oil and salt. Easy peasy.
• Fresh Salad: If ya need greens, toss some lettuce, tomato, and cukes with a light dressin’.
• Air-Fried Fries: When I’m feelin’ indulgent, these crispy spuds hit the spot.

I’m all about a loaded potato with this. Feels like a proper steakhouse night at home.

Tips and Tricks for Nailed-It Results

I’ve messed up enough times to learn a few things the hard way. Here’s some extra nuggets of wisdom for how to cook bacon-wrapped London broil without a hitch:

• Pound It Even: If your cut ain’t uniform, give it a gentle whack with a meat mallet. Helps cookin’ stay consistent.
• Room Temp Start: Let the steak sit out 30 minutes pre-cook. Cold centers suck.
• Don’t Overcook: Bacon keeps it moist, but goin’ too long still toughens it up. Trust that thermometer.
• Rotate Often: On the grill or broiler, turn it every couple minutes for even crisps.
• Rest Is Non-Negotiable: Skip restin’, and ya lose all them juices. Patience, my friend.

One time, I forgot to rest it, and juice just poured out when I sliced. Total bummer. Won’t make that mistake again.

Why This Dish Wins Every Time

Lemme tell ya, there’s a reason I keep comin’ back to bacon-wrapped London broil. It’s cheap—London broil ain’t pricey, and bacon’s worth the splurge. It’s easy once ya get the hang of wrappin’ and securin’. And it feels like a treat, like somethin’ you’d pay big bucks for at a fancy joint. Plus, it’s versatile—grill it, broil it, pan-sear it. Works any way ya slice it (pun totally intended).

I remember the first time I slapped this together for a buddy’s birthday. Folks couldn’t stop ravin’, and I felt like a grill god. Whether it’s a weeknight dinner or a backyard bash, this dish delivers.

Common Goofs and How to Dodge ‘Em

Even I’ve flubbed this a time or two. Here’s some slip-ups to watch for when learnin’ how to cook bacon-wrapped London broil:

• Bacon Slippin’ Off: Didn’t secure it tight enough. Use them toothpicks and twine, or chill it pre-cook.
• Dry Meat: Overcooked it or skipped marinadin’. Pull it early and don’t skimp on flavor prep.
• Uneven Cookin’: Cut wasn’t even, or ya didn’t rotate it. Pound it flat and keep turnin’ on the heat.
• Burnt Bacon: Too much direct heat too long. Watch it close, or use indirect zones on the grill.

Takes a lil’ practice, but once ya nail it, you’re golden.

Wrappin’ It Up (See What I Did There?)

So, there ya have it—everything ya need to know about how to cook bacon-wrapped London broil like a total pro. From pickin’ the right cut to securin’ that bacon, firin’ it up, and slicin’ it perfect, we’ve covered the whole dang shebang. This ain’t just a meal; it’s a statement. You’re tellin’ your crew, “Yeah, I know my way ‘round a kitchen (or grill).”

Next time ya wanna impress someone—or just treat yourself—give this a whirl. I’m bettin’ it’ll become a regular in your rotation, just like it is in mine. Got questions or a dope twist on this recipe? Drop a comment or hit me up. Let’s keep the meaty convos rollin’! Now, go get that sizzle on!