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, although other cuts of beef such as top round steak can also be used. The steak is usually marinated before being quickly seared on both sides in a cast-iron skillet and then left to finish cooking in the skillet or in the oven. The result is a juicy and flavorful steak that can be served with a variety of sides, making it a great option for feeding a crowd.
| Characteristics | Values |
|---|---|
| Pan | Cast-iron skillet |
| Steak type | Top round steak or flank steak |
| Steak thickness | 1 inch or less |
| Steak temperature | Bring to room temperature |
| Steak preparation | Cut away connective tissue, use meat pounder to even out thickness, sprinkle with kosher salt |
| Marinade ingredients | Dry mustard, salt, pepper, butter, balsamic vinegar, soy sauce, Dijon mustard, garlic powder, cumin |
| Marinade time | 1 hour to overnight |
| Pan preparation | Rub softened butter into the pan, heat on medium-high heat |
| Steak cooking time | 2-3 minutes on each side |
| Steak doneness | Brown on both sides, red juice, internal temperature of 130°F for medium-rare |
| Resting time | 5 minutes |
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What You'll Learn
Pan-frying London broil in butter
London broil is a versatile and inexpensive main dish that can be served with any side. The name refers to the cooking technique used for this cut of meat: it is usually broiled or grilled, but it can also be cooked on a stove.
To pan-fry London broil in butter, start by removing the steak from the refrigerator 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 both sides with kosher salt.
Rub softened butter into the steak, along with dry mustard, salt, pepper, and any other desired seasonings. You can also marinate the steak overnight in a mixture of balsamic vinegar, soy sauce, Dijon mustard, garlic powder, and cumin. When you're ready to cook, heat a large cast-iron skillet to medium-high heat. Pat the steaks dry with paper towels and place them in the hot pan. Cook for 2-3 minutes on each side until nicely browned.
If your steak is less than an inch thick, you can take the skillet off the heat and let the steak sit for several minutes to finish cooking. For thicker steaks, finish them off in the oven at 350°F for 10-15 minutes. Use a meat thermometer to ensure the steak is cooked to your desired level of doneness. Pull it out of the oven at 130°F for medium-rare. Let the steak rest for a few minutes before cutting into it.
Enjoy your London broil with your favorite sides and don't forget to slice it thinly against the grain to ensure tenderness!
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Preparing the steak
Choosing the Steak:
Select a suitable cut of meat for London broil. Traditionally, flank steak was used, but nowadays, top round steak is commonly labelled as "London broil" in grocery stores. If you prefer, you can also use other cuts like tri-tip roast.
Marinating:
London broil typically involves marinating the steak to add flavour and tenderise the meat. You can use a variety of marinades, such as balsamic vinegar, soy sauce, Dijon mustard, garlic powder, and cumin. Place the steak in a resealable bag or container with the marinade for at least an hour or even overnight in the refrigerator. If using a frozen steak, you can marinate it while it's still frozen.
Bringing to Room Temperature:
For even cooking, it's important to bring the steak to room temperature before cooking. Remove the steak from the refrigerator about 30 minutes to 2 hours before cooking, depending on its thickness and whether it was frozen. This ensures the steak isn't too chilled when it hits the pan.
Trimming and Pounding:
Before cooking, use a sharp knife to trim away any tough connective tissue on the surface of the steak. If the steak has an uneven thickness, use a meat pounder to even it out, creating a more consistent cooking surface.
Seasoning:
Sprinkle both sides of the steak lightly with kosher salt to enhance flavour. You can also add other seasonings like black pepper. For a unique twist, try dry mustard, which is a classic seasoning for London broil.
Adding Butter:
For a rich, indulgent touch, rub softened butter into the steak before cooking. This step adds flavour and helps create a delicious sear on the steak. However, be cautious, as butter can burn more easily than other fats.
Pre-Cooking Rest:
After seasoning and applying butter, let the steak rest for a few minutes before placing it in the pan. This allows the seasonings and butter to permeate the meat, ensuring a juicy and flavourful result.
Now that your steak is prepared, you're ready to move on to the cooking process. Remember to refer to the cooking guidelines and temperature recommendations provided in the accompanying response.
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Marinating the steak
Firstly, prepare your marinade. A good marinade for London broil should have an acid to tenderize the meat. A simple marinade can be made by mixing balsamic vinegar, soy sauce (or a gluten-free alternative), Dijon mustard, garlic powder, and cumin. Alternatively, you can use dry mustard, salt, pepper, and butter. You can also add oil to your marinade, but this is not necessary if you are using a well-seasoned cast-iron skillet. If you do add oil, use a variety with a high smoke point, such as avocado oil.
Next, place your steak in a large resealable container or shallow bowl. If your steak is frozen, that's fine—just be sure to fully thaw it before cooking. Pour the marinade over the steak, ensuring it is fully coated. Marinate the steak for at least one hour, and up to overnight. If you are marinating for longer than an hour, remove the steak from the refrigerator 30 minutes before cooking so that it isn't too chilled.
When you are ready to cook your steak, remove it from the marinade and pat it dry with paper towels. Drying the meat will ensure a nice golden brown sear. Now you are ready to cook your London broil!
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Cooking the steak
To cook the perfect London broil, you'll first want to prepare your steak. If your steak is frozen, you can marinate it while it's still frozen—a good marinade will include balsamic vinegar, soy sauce, Dijon mustard, garlic powder, and cumin. Place the frozen steak in a resealable bag with the marinade and leave it in the fridge overnight. When you're ready to cook, ensure your steak is fully thawed.
Next, you'll want to prepare your skillet. Cast iron skillets are recommended for this recipe, as they can take high heat and are relatively stick-free. If you don't have a cast-iron skillet, you can use a thick-bottomed frying pan. If your skillet is stainless steel, heat a little olive oil in the pan first, before adding the steak.
Before you start cooking, remove the steak from the marinade and pat it dry with paper towels. Drying the meat will ensure a nice golden-brown sear on the steak. Now, heat your skillet to medium-high heat. You can test whether it's hot enough by dripping a few drops of water on it—if the water skips across the surface and evaporates quickly, the skillet is ready.
Place the steak in the hot pan and let it cook. For a steak that's an inch thick or less, cook for 2-3 minutes on each side. For a thicker steak, you'll need to cook it for longer—around 4-5 minutes on each side. You can test for doneness by using a small sharp knife to cut into the center and check the color, or by using a meat thermometer to test the internal temperature.
When your steak is done to your liking, remove it from the heat and let it rest for a few minutes before slicing and serving.
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Serving suggestions
London broil is a versatile dish that can be served with a variety of sides. Here are some suggestions:
Starch Options
- Mashed potatoes—for an indulgent and hearty option, try garlic mashed potatoes.
- Rice pilaf—a flavourful and textured accompaniment to the dish.
- Roasted rosemary potatoes—a fragrant and crispy option.
- Loaded baked potatoes—a comforting and satisfying choice.
Vegetables
- Asparagus—a fresh and seasonal option that can be roasted or sautéed.
- Brussels sprouts—another seasonal vegetable that can be prepared in a similar way to asparagus.
- Roasted carrots—a sweet and colourful addition to the plate.
- Corn on the cob—a classic summer option.
- Sugar snap peas—a crisp and crunchy vegetable side.
Salads
- Arugula salad—a peppery and nutritious option.
- Italian salad—a flavourful and colourful choice.
- Strawberry spinach salad—a unique combination of sweet and savoury.
- Tomato salad—a fresh and vibrant option.
- A salad with vinaigrette—the acidity of the vinaigrette can cut through the richness of the dish.
Other Suggestions
- Bread—serve with no-knead bread for a simple and classic side.
- Horseradish—a pungent and spicy addition to the meal.
- Leftovers—slice the meat thinly and serve cold on top of a salad the next day.
Remember, London broil is a versatile dish, so feel free to get creative and serve it with your favourite sides!
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Frequently asked questions
London broil is a cooking technique used for top round steak, which is an inexpensive yet flavorful cut. It usually involves broiling or grilling the steak, but it can also be cooked on a stovetop.
First, marinate the steak in a mixture of balsamic vinegar, soy sauce, Dijon mustard, garlic powder, and cumin. 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. If it's thicker than an inch, finish it off in the oven at 350°F for 10-15 minutes.
The ideal temperature for London broil is medium-rare, which is 130-135°F. However, the USDA recommends cooking meat to an internal temperature of 145°F.
London broil is a versatile dish that can be served with any side. Some options include roasted fingerling potatoes, broccoli casserole, grilled asparagus, and various salads.
