While there is debate on whether the name refers to the actual cut of meat or the technique of marinating before cooking—either way—you can’t go wrong with a classic London broil. Traditionally speaking, a London broil is a top round roast, flank or skirt steak, and is a great money-saving option for family meals or anyone on a budget. Because it’s a lean muscle cut, it also tends to be tougher due to its low fat content. However, when prepared properly, a London broil can be just as delicious as any expensive cut of meat.
In terms of how to cook a London broil, the most classic technique is to broil! Because it is simple and quick, this is the preferred and most used method that yields deliciously foolproof results. In eight to 10 minutes under the broiler, any tough cut of meat can be turned into a restaurant-worthy steak. The trick is to avoid overcooking. If it’s cooked too long, it will turn into chewy, leather-like meat. However, when done correctly, you will enjoy the flavor and texture of an expensive cut of beef. This is why broiling is the best technique for a cut of meat such as top round or flank steak because it quickly sears the outside quick enough for a nice brown crust to develop while preventing the inside from overcooking. The result is the perfect rare to medium-rare temperature.
Does cooking a London broil intimidate you? Follow these simple instructions and you’ll master the method.
What You Need:
- Cutting board
- Cutting knife
- 10-inch skillet
- Sheet pan
- 1-pound high-quality beef flank steak
- 1 tablespoon margarine or butter
- 2 medium onions, thinly sliced
- 1/4 teaspoon salt
- 2 tablespoons vegetable oil
- 1 teaspoon lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 cloves garlic, crushed
Step 1: Place the beef steak on the cutting board and using the knife, cut both sides of the steak into a diamond pattern, 1/8 inch deep.
Step 4: Set oven control to broil. Broil beef with top 2 to 3 inches from heat about 5 minutes or until brown. Turn beef; brush with remaining oil mixture. Broil 5 minutes longer. Pull the meat out of the oven and let it rest for about five minutes before carving. Cut beef across grain at slanted angle into thin slices; serve with onions.
How to Cook London Broil in an oven
If you’re more comfortable with the idea of baking instead of broiling, you can easily prepare London broil in an oven. Unlike broiling, cooking the meat in an oven is best done slowly over a few hours and at a temperature around 350 degrees Fahrenheit. You don’t want the oven too hot or you’ll end up with dry, chewy meat. When employing this technique, it’s best to add some form of liquid to the baking pan, whether that’s marinade, broth, wine or water to prevent the meat from drying out. The benefits to cooking in the oven is that not only can you impart even more flavor over the course of the cooking time via the added liquid, but the meat can become fall-apart tender as well.
How to Cook London Broil on the Grill
Another go-to method for preparing a London broil is to cook it on the grill. This is a perfect dish for summer grill-outs because it not only takes less time than cooking in the oven and won’t heat up your house, but it also makes a lot of meat quickly that’s easy to share with the family or your backyard barbecue buddies. Cooking a London broil on the grill is a great way to get a nice sear on the outside while adding tons of smoky flavor at the same time. After heating up the grill, simply place the meat onto the grill over medium-high heat and then cook with the lid closed for five to 10 minutes. Flip the meat over, close the lid and continue cooking for another five to 10 minutes until the internal temperature reaches around 130-135 degrees Fahrenheit to achieve medium-rare. And as is the case with all London broil recipes, it’s essential to marinate the meat beforehand for at least a few hours and even better if left up to 24 hours. Keep in mind that marinades with a higher sugar content have a tendency to burn more which can cause the meat to stick to your grill.
How to Cook London Broil on the Stove
Another very easy method for preparing a London broil is to cook it on the stovetop. When cooking a London Broil on the stove, you can use a frying pan, a cast iron skillet or cast iron griddle. If using a frying pan or cast iron skillet, heat a couple of tablespoons of oil in the pan, add in the meat, then sear each side for a few minutes until the internal temperature reaches 130-135 degrees. Marinades that are higher in sugar are actually great for this method as it helps achieve a nice caramelization when searing the outside of the meat. Just remember to keep a close eye, because sugar tends to burn easily. Also adding a bit of butter to baste the meat is another great way to add flavor and moisture when pan-searing. For a griddle, the method is similar, simply heat up your griddle, and sear each side of the meat again aiming for that 130-135 degree temperature to achieve medium-rare doneness.