Marianne Martinez
London broil is a versatile, budget-friendly dish that can be cooked in a variety of ways, including pan-frying. It is typically made with flank steak or top round steak, which is a relatively inexpensive yet flavorful cut of meat. The steak is usually marinated before cooking, which helps to tenderize the meat and add flavor. When pan-frying, it is recommended to use a cast-iron skillet or frying pan that can withstand high temperatures. The steak is then seared on both sides and left to finish cooking in the skillet, resulting in a juicy and flavorful dish that can be served with a variety of sides.
| Characteristics | Values |
|---|---|
| Pan | Cast iron skillet |
| Frying medium | Butter |
| Steak type | Top round steak, Flank steak |
| Steak thickness | 1 inch or less |
| Steak temperature | Room temperature |
| Steak preparation | Cut away connective tissue, tenderise, season with salt, pepper, dry mustard |
| Cooking time | 2-3 minutes each side |
| Steak doneness | Medium rare (130-135°F) |
| Resting time | 5 minutes |
| Sides | Roasted fingerling potatoes, broccoli casserole, grilled asparagus, salads |
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What You'll Learn
Marinating the steak
Choosing the Right Steak
London broil typically refers to the cooking technique used for a top round steak, which is an inexpensive yet flavourful cut. However, flank steak is also a popular choice and was originally the exclusive cut used for this dish. If you're using a frozen steak, you can marinate it while it's still frozen, but make sure it's fully thawed before cooking.
Preparing the Marinade
In a small bowl, whisk together the marinade ingredients. A good marinade should have enough acid to tenderize the meat. A simple marinade can be made with balsamic vinegar, soy sauce (or a gluten-free alternative), Dijon mustard, garlic powder, and cumin. You can also experiment with different types of mustard, or add other ingredients like avocado oil or ghee, suitable for high-heat cooking.
Place the steak in a large resealable plastic bag or a shallow dish and pour the marinade over it. Make sure the steak is well-coated, then marinate for at least one hour or even overnight in the refrigerator.
Final Steps Before Cooking
Before cooking, remove the steak from the marinade and pat it dry with paper towels. Drying the meat will help ensure a nice golden brown sear. If you want to season the steak further, you can lightly sprinkle kosher salt on both sides, along with black pepper, or rub with softened butter for extra flavour.
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Pan preparation
To prepare your pan for London broil, you will need a well-seasoned cast-iron skillet or frying pan that can withstand high heat. If you don't have a cast-iron pan, you can use a thick-bottomed frying pan or a stainless-steel pan. However, if using stainless steel, it is recommended to heat the pan slowly over medium heat and add a little olive oil before placing the steak.
For the best results, ensure your pan is heated to medium-high heat before adding the steak. If you are cooking multiple steaks, you may need to cook them in batches to avoid overcrowding the pan, which can cause steaming and uneven cooking.
If your steak is thicker than one inch, you may need to finish cooking it in the oven. In this case, you can preheat your oven to 350°F (180°C) while you prepare the steak on the stovetop.
Before placing the steak in the pan, pat it dry with paper towels. This step is crucial, as drying the meat ensures a nice golden brown sear. You can also rub softened butter into the steak before placing it in the pan, adding flavour and aiding the searing process.
If you wish to add oil to your pan, choose a high-heat cooking fat such as avocado oil or ghee. Avoid using butter for this step, as it burns easily and can ruin the flavour of your dish.
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Cooking time
The cooking time for a London broil steak depends on the thickness of the steak and the desired level of doneness.
If your steak is an inch thick or less, you can cook it in a skillet on the stovetop without needing to finish it in the oven. First, sear the steak on both sides for about 2 minutes each to get a nice golden brown crust. Then, take the skillet off the heat and let the steak sit in the skillet for several minutes. The steak is medium-rare when it is brown on both sides and weeping red juice.
If your steak is thicker than an inch, you can follow the same stovetop process but finish it in the oven at 350°F for 10 to 15 minutes. Check the steak's internal temperature with a meat thermometer. For a medium-rare steak, pull it out of the oven when the temperature reaches 130°F. Let the steak rest for 5 minutes before slicing and serving.
If you are using a stainless steel pan, heat the pan slowly over medium heat. The steak will likely need 4-5 minutes on each side. If it is undercooked, you can finish it in a 400°F oven for 5 minutes.
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Internal temperature
The best way to make sure your London broil is cooked to your desired level of doneness is to use a meat thermometer. The internal temperature of your steak will vary depending on how well done you like your meat.
For a rare steak, the internal temperature should be 120-125°F, with a warm red centre. A medium-rare steak should be cooked to an internal temperature of 130-135°F, with a mostly pink centre and some red in the middle. The USDA recommends cooking meat to an internal temperature of 145°F, which would result in a medium steak.
If you are looking for a medium-well steak, you should aim for an internal temperature of 155°F. Finally, a well-done steak should be cooked to an internal temperature of 165°F.
It is important to note that the cooking time will vary depending on the thickness of your steak, so it is crucial to use a meat thermometer to check for doneness.
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Serving suggestions
London broil is a versatile dish that can be served with any side. It is often served with a side salad, such as an asparagus salad, a tomato salad, or a salad of tomatoes, hearts of palm, cilantro, and olives. Leftovers can be kept in a sealed container in the fridge for 3-4 days. Thinly sliced, these leftovers make a great topping for salads, such as an arugula salad, or can be used in a Cobb salad instead of chicken. Cold beef slices can also be served with fresh-cut veggies, salsa or sriracha mayo, and quick or store-bought pickles.
London broil is also commonly served with roasted vegetables, such as roasted broccoli, cauliflower, carrots, or potatoes. It can also be served with roasted mushrooms, onions, and peppers.
For a more indulgent side, London broil can be served with mashed potatoes, macaroni and cheese, or a loaded baked potato.
Finally, for a lighter option, London broil can be served with a simple green vegetable, such as steamed broccoli or green beans, or a side of roasted butternut squash.
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Frequently asked questions
A well-seasoned cast-iron frying pan is recommended for this recipe as it can take high heat and is relatively stick-free. If you don't have a cast-iron pan, you can use a thick-bottomed frying pan or a stainless steel pan.
First, marinate the steak for one hour to overnight. Then, sear the steak on both sides in a cast-iron skillet over high heat. If your steak is less than an inch thick, let it sit in the skillet for several minutes after searing. If it's thicker than an inch, finish it off in the oven at 350°F for 10 to 15 minutes.
The ideal temperature depends on how well you want your steak done. For rare, cook to 120-125°F; for medium-rare, cook to 130-135°F; for medium, cook to 140-145°F; for medium-well, cook to 150-155°F; and for well-done, cook to 160°F or above.
