Steak has always been a favorite dish of mine for so, so many reasons. I always associate steak with a holiday, or something wonderful to celebrate. It is quite a straightforward, yet flavorful dish, that is prepared for those special occasions.
As a bonus, preparing London broil is not as expensive as your usual steak! Looking for something to cook, to impress your S.O., family, or friends? Make this London Broil recipe, you’ll thank me later. ☺
If you’re unfamiliar with the term, “London Broil” is actually a method of preparation, and not what we call the cut of beef that it’s been sliced from. One thing that makes a London broil distinct is the marinade, in which we let the meat sit for several hours.
After marinating the meat in a savory mix of spices and seasoning, we grill it in the oven to further enhance the combination of acids and flavors in the marinade, which yields a moist, tender, and mouth watering dish. After trying several recipes and reading up on useful pointers to achieve that perfect broil, I am sharing here an easy recipe!
Table of Contents
- 1 The Simplest London Broil Ever
- 2 No Steak Is Ever Served On Its Own
- 3 I Don’t Have A Broiler Pan… What To Do?
- 4 How Do I Prepare London Broil Using A Stovetop?
- 5 Frequently Asked Questions
- 6 How Do You Ensure That You Don’t End Up With A Tough London Broil?
- 7 Is London Broil A Good Cut Of Meat?
- 8 Is London Broil Tough Or Tender?
- 9 At What Temperature Do You Cook London Broil?
- 10 Conclusion
Preparing The Marinade
Like I said, the marinade almost always defines the flavor outcome of your London broil. Based on my experience so far, one can never go wrong with an amazing Italian-style marinade. Here is what goes into my marinade:
- 4 cloves of garlic, chopped
- 1 tsp ground pepper
- ½ tbsp coarse salt, if using fine salt, use ¼ tsp only
- 1 tbsp freshly chopped basil
- 1 tbsp freshly chopped oregano
- 1 tbsp freshly chopped parsley
- 1 tbsp freshly chopped rosemary
- 1 tbsp thyme
- 2 tbsps of balsamic vinegar
- ¼ cup of virgin olive oil
Place all the ingredients in a food processor, but setting aside the vinegar and olive oil. Mix them well until you achieve a smooth, thickened mix. Continue blending, then gradually pour in the balsamic vinegar and the olive oil, until every drop is incorporated well in the mixture.
- ¾ cup of soy sauce
- 2 tablespoons of virgin olive oil
- 1 tablespoon of lemon juice
- 2 tablespoons of worcestershire
- 2 tablespoons of balsamic vinegar
- 4 crush garlic cloves
- 1 tablespoon dried rosemary
- 1 tablespoon raw honey
- ¼ teaspoon ground pepper
- ¼ teaspoon fine salt
- 1-pound London broil, with thickness of about 1 ½ inches
How to Make the Best (Yet Easy!) London Broil!
1.) Place the meat on a chopping board, and let it rest. As we will be scoring it, ensure that the flattest side is up. Carve a 1/8-deep diamond pattern into the beef, on both sides. Remember to only lightly score it! Scoring the meat will keep it moist, and will make it easily absorb flavors from the marinade.
2.) Marinate the dish before cooking. You may use the Italian marinade I shared earlier, or use the one in this recipe. In a medium mixing bowl, place all the dry ingredients. Finally, begin adding the rest of the ingredients (except the meat), and stir to combine thoroughly. Work the mixture thoroughly until the ingredients are entirely incorporated.
3.) Once you have prepared the marinade (Classic or Italian), transfer it to a freezer bag, together with the meat cut. Place it in the fridge for 2 hours, constantly turning the bag over to distribute the marinade, as much as possible. If you’re thinking of marinating it within room temp, you may do so, but it should not take more than a couple of hours.
4.) Set the oven to preheat at 400 F. Turn your stove to high heat. Place 2 tbsps olive oil on a cast iron pan, and let it heat on the stove until you see white smoke coming off of the pan. Take the steak from the marinade bag, and sear it on the pan for 45 secs each side.
5.) When the steak has been seared, place the pan in the oven. Turn the temperature up to 500 degrees F (260 degrees C). For medium rare, bake at 400 F for 8 to 8 and a half minutes. For a well-done, bake for an additional 3 minutes at 400 F.
No Steak Is Ever Served On Its Own
One thing that really gets me excited about steak, is the variety of dishes that you can serve along with it. My preferred side dish that I usually make is oven-roasted potatoes.
It’s fast and very easy to prepare, and is a side that goes really well not only with London broil but with roasted chicken, too. You may also go for the classic side of vegetables, such as asparagus spears, carrots, or a side of mashed potato or light salad.
I Don’t Have A Broiler Pan… What To Do?
You may use a skillet, ideally made of durable cast iron, which is in fact a better choice than a broiler pan. The technique using a baking tray also works well. In order to collect the oil channeled out of the meat as it cooks, you can line a baking pan with tin foil, and set it on top of a rack. Then, place the beef on top – this is less messy, too!
How Do I Prepare London Broil Using A Stovetop?
London broil can also be cooked on the stove, as a traditional method. Heat the right amount of oil until the pan starts to smoke, then throw in your meat. For a medium rare cook, let it sit on the pan for 2 minutes to 2 and a half minutes per side. For added flavor, you may throw in a chunk of herbed butter, or sprigs of rosemary, and a few cloves of garlic.
Frequently Asked Questions
How Do You Ensure That You Don’t End Up With A Tough London Broil?
To obtain that soft and juicy result, you should cook your London broil towards medium-rare to rare. It gets tougher to eat this cut of meat if you cook it too well.
This is because the meat is already fully cooked, rendering it dry and harder to chew. We don’t want meat that is too well-done, so I suggest cooking it for about 11-12 minutes, turning it halfway through.
Is London Broil A Good Cut Of Meat?
I have experimented with several cuts in order to make my own London broil. So far, the flank steak is the best. It’s also very affordable! To obtain the best meat, look for it in a local butcher shop. The names for these cuts are “London Broil”, or “Flank Steak”.
The “top blade” or “top round cut” can also be used as a last resort. This is the finest of the various alternatives I tried in order to produce a decent London broil. It is quite reasonably priced, and it has a decent flavor, too. Like any other type of meat, the leanness may make it dry out when it isn’t cooked thoroughly.
Is London Broil Tough Or Tender?
The marinade plays an important role in tenderizing the meat, because of the acid it contains. Just make sure you do not marinate your meat for more than 12 hours in the refrigerator. Of course, you may store your marinated meat in the freezer for longer periods of time.
Additionally, in order to ensure that each slice of London broil has a soft, succulent center, cut the meat along the grain. You may also want to go for lightly-cooked beef, such as medium-rare.
At What Temperature Do You Cook London Broil?
London broil is cooked at different temperatures in the oven. How you want the doneness to be determines the amount of time the meat stays in the oven. Use a meat thermometer or a dual probe food thermometer to double-check this. When thick and large pieces are used, longer cooking times are required.
For rare, the meat should only be cooked to an internal temperature of 120 to 125° F, and for medium-rare should be 130° to 135° F.
Are you ready for date night? Why not make this wonderful London broil the star of your dinner table. Start with a salad, serve your broil with one amazing side dish, and cap off the night with a delicious dessert.
Don’t forget that bottle of red wine! As you slice into that meat, you would hear nothing but gasps, I guarantee you. If you have any tips or tricks that you wish to share, please, I would love to hear from you! Just leave your comment or a shoutout in the space below. Thank you!