Cody Casey
London broil is a less expensive cut of beef that is usually marinated and then grilled or broiled. The traditional cut used for London broil is flank steak, but top round steak is also a good option. The steak should be marinated for 12-24 hours to help tenderize the meat and add flavor. When it's time to cook the steak, it should be fully thawed and brought to room temperature. It can then be seared in a cast iron skillet or stainless steel frying pan for 5-7 minutes on each side, until a nice crust forms. The steak can then be finished off in the oven for 10-15 minutes, depending on the desired doneness.
| Characteristics | Values |
|---|---|
| Type of meat | London broil (top round steak) |
| Meat cut | Flank steak, skirt steak |
| Marinade | Vinegar, balsamic vinegar, apple cider vinegar, red wine vinegar, Worcestershire sauce, olive oil, salt, pepper, herbs, spices |
| Pan | Cast iron, tri-ply stainless steel, oven-proof |
| Temperature | Medium-high heat |
| Cooking time | 2-3 minutes on each side, 5-7 minutes, 6 minutes on one side, 3 minutes on the other side |
| Resting time | 5 minutes |
| Internal temperature | 120-135°F for rare to medium-rare, 145°F as per USDA guidelines |
| Serving suggestions | Salads, cold beef slices with fresh-cut veggies, salsa or sriracha mayo, quick pickles, garlic mashed potatoes, roasted carrots, bread |
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What You'll Learn
London broil is a less expensive cut of beef
When preparing a London broil, it is important to bring the steak to room temperature before cooking. This helps to ensure even cooking. You can also cut away any tough connective tissue on the surface of the steak and use a meat pounder to even out the thickness if necessary. Marinating the steak overnight in a mixture of herbs, spices, and oil will help to tenderize the meat and add flavour.
To cook London broil in a frying pan, use a cast iron skillet or a thick-bottomed frying pan that can take high heat. Heat the pan to medium-high heat, adding a little olive oil if necessary. Place the steak in the hot pan and cook for 2-3 minutes on each side until nicely browned. For a thicker steak, you may need to finish it off in the oven at 350°F for 10-15 minutes to reach the desired doneness.
After cooking, allow the steak to rest for 5-10 minutes before slicing. This helps the juices redistribute and ensures a juicy, tender steak. London broil is typically sliced thinly against the grain for the best texture and tenderness. Leftovers can be stored in a sealed container in the fridge for 3-4 days and are delicious served cold on salads.
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Marinate the steak overnight
Marinating a London broil steak overnight is a great way to ensure a juicy and flavourful result. It's a simple process that can be done in a few easy steps. Firstly, prepare your chosen marinade. A blend of olive oil, balsamic vinegar, Worcestershire sauce, soy sauce, lemon juice, brown sugar, minced garlic, thyme, black pepper, and minced onion is a popular choice. Place the marinade in a bowl and whisk until completely combined.
Next, add the steak to a large resealable plastic bag, an airtight container, or a shallow dish. Pour the marinade over the steak, ensuring it is completely covered. Seal the bag or cover the dish with plastic wrap and place it in the refrigerator. Leave the steak to marinate for at least 4 hours, or up to 2 days, occasionally tossing or turning the steak to ensure even distribution of the marinade.
When you are ready to cook the steak, remove it from the marinade and pat it dry with paper towels to remove any excess moisture. It is recommended to let the steak sit at room temperature for about 30 minutes before cooking.
Now, you can cook your London broil steak in a frying pan. Heat a cast-iron skillet or a thick-bottomed frying pan over medium-high heat. If using stainless steel, heat a little olive oil in the pan first. Place the steak in the hot pan and cook for 2-3 minutes on each side for a nice sear. For a steak thicker than an inch, you can finish it in the oven at 350°F for 10-15 minutes.
Let the steak rest for 5 to 10 minutes after cooking to allow the juices to redistribute, then slice thinly against the grain. Enjoy your delicious and tender London broil steak!
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Sear the steak in a cast iron pan
To sear a London broil steak in a cast iron pan, you'll first want to ensure your steak is at room temperature. This will help ensure even cooking. You should also remove your steak from the refrigerator at least half an hour before cooking, and up to two hours if your steak is a whole cut of meat.
Next, you'll want to season your steak. Cut away any tough connective tissue from the surface of the steak, and use a meat pounder to even out the thickness if necessary. Sprinkle both sides with kosher salt, black pepper, and any other seasonings you like. You can also rub softened butter into your steak at this stage.
Now, heat your cast iron pan on a medium-high heat. If your pan is well-seasoned, you won't need to add any oil. However, if you'd like to, choose a fat suitable for high-heat cooking, such as avocado oil or ghee. You can test whether your pan is hot enough by sprinkling a few drops of water into it—if they sizzle, it's ready.
Place your steak in the pan and leave it to cook without moving it for several minutes, until a nice crust has formed. Flip the steak and cook for several more minutes. For a steak that's an inch thick or less, you can now remove the pan from the heat and let the steak sit in the pan for a few minutes, as the cast iron will retain enough heat to cook the steak to medium-rare. For thicker steaks, you can finish them off in the oven at 350°F for 10 to 15 minutes.
Finally, let your steak rest for 5 to 10 minutes before slicing it thinly against the grain.
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Finish in the oven
To cook London broil in a frying pan and finish it in the oven, you can follow these steps:
First, prepare your steak by removing it from the refrigerator about 2 hours before cooking to bring it to room temperature. Cut away any tough connective tissue on the surface of the steak. Use a meat pounder to even out the thickness of the steak if necessary. Lightly sprinkle kosher salt on both sides and let it sit for about 30 minutes.
Next, heat a cast-iron skillet or a thick-bottomed frying pan over medium-high heat. If using stainless steel, heat a little olive oil in the pan first. You can test if your skillet is hot enough by adding a few sprinkles of water—if the water sizzles, your pan is ready.
Now, sear the steak. If desired, fry a sprig of rosemary in the oil first until it turns brown, then remove it from the heat and set it aside. Place the steak in the hot skillet and sear one side for about 6 minutes or until a brown crust forms. Flip the steak and keep it on the stove for an additional 2-3 minutes.
Finally, finish the London broil in the oven. Preheat your oven to 350°F (175°C) or 425°F, depending on your preference. Place the skillet in the oven and continue cooking to your desired doneness. If you prefer your meat cooked just until no longer pink, bake for 10 to 15 minutes. For medium-rare, aim for an internal temperature of around 130-135°F (57°C), which will take about 7 minutes in the oven.
Remove the steak from the oven and let it rest for about 5 minutes before slicing and serving. For a more tender steak, slice the meat thinly against the grain.
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Rest the meat for 5-10 minutes
Resting the meat for 5-10 minutes is an essential step in the London broil cooking process. This allows the juices to redistribute, ensuring the meat stays juicy and is easier to cut. During this time, the steak will continue to rise in temperature, so it's important to remove it from the heat source a few degrees before it reaches your desired level of doneness. For example, for a medium-rare steak, you should remove it from the heat when it reaches an internal temperature of 130°F, as it will continue to cook and rise in temperature for a few minutes after it is removed from the heat.
Resting the meat also gives you the opportunity to finish off the dish with some extra flavour. You can add a pat of butter to the top of the steak, allowing it to melt and drizzle down the sides.
If you have cooked your London broil in a skillet, you can simply remove it from the heat source and let it sit in the pan for several minutes, tented with aluminium foil. If you have cooked it in the oven, you should remove it and let it rest for 5 minutes before cutting into it.
Resting the meat is a key step in the London broil cooking process, ensuring your steak is juicy, tender, and easy to cut.
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Frequently asked questions
London broil is a less expensive cut of beef that is marinated and then grilled or broiled. It is usually a couple of inches thick and is called top round.
The best way to cook London broil is to pan-fry it quickly on medium-high to high heat, only to medium-rare, and then slice it thinly. It is recommended to use a cast-iron skillet or a thick-bottomed frying pan.
It is recommended to marinate the steak overnight and bring it to room temperature before cooking. You can also cut away any tough connective tissue and use a meat pounder to even out the thickness of the steak.
Some good side dishes to serve with London broil include garlic mashed potatoes, roasted carrots, bread, and a side salad such as asparagus salad, tomato salad, or arugula salad.
