Tillie Doyle
London broil is a delicious and affordable way to enjoy a juicy and tender steak. The name refers to both the cut of beef and the method of cooking it. Typically, London broil is marinated, then grilled or broiled, and finally sliced thinly against the grain. While it is usually cooked using a broiler pan, it is possible to broil a London broil without one. You can use a cast-iron pan or a thick-bottomed frying pan instead.
| Characteristics | Values |
|---|---|
| Type of Meat | Lean cut of beef, typically a thick steak cut from a lean muscle |
| Cut | Flank steak, skirt steak, or top-round steak |
| Marinade | Soy sauce, olive oil, balsamic vinegar, garlic, paprika, salt, and pepper |
| Marinating Time | At least 2 hours or overnight |
| Pan | Cast-iron pan or thick-bottomed frying pan |
| Oil | Vegetable oil or olive oil |
| Temperature | Medium-high heat |
| Cooking Time | 2-3 minutes on each side, then finish in the oven at 350°F for 10-15 minutes |
| Resting Time | 5-10 minutes |
| Slicing | Against the grain, cut into thin slices (about 1/4-inch thick) |
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What You'll Learn
Choose the right cut of beef
London broil is a method of cooking a steak rather than a specific cut of beef. It involves marinating a beef roast, grilling or broiling it, and then carving the meat into thin slices.
When choosing the right cut of beef for London broil, opt for lean, tougher cuts of meat. The most common cuts used for London broil are flank steak, top round, and sirloin.
Flank steak is a relatively cheap cut of meat with a wide grain, making it great for marinating and penetrating flavour into the lean cut. It does have a bit more chewiness, but this can be tackled by proper cooking, resting, and thin slicing.
Top round is another affordable option that is relatively tender and has great flavour. It is also a good cut for marinating as it absorbs marinades well.
Sirloin is less common for London broil, but it can work well, offering a bit more marbling than the other cuts. If you want to splurge, dry-aged top sirloin is a good option.
When choosing your steak, ensure it is fresh by picking a cut with a deep ruby colour. Oxidized meats are not fresh, and dark purple meats can result in a bad texture and an iron-y flavour. Rich, nutty-scented beef will result in a great taste, while a sweet or sour smell indicates that the product is not at its freshest.
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Prepare the marinade
Preparing the marinade is the first step in making a delicious London broil. This process not only adds flavour to the meat but also helps tenderize the beef, ensuring a juicy and mouthwatering final product.
There are many different ingredients you can use to make a marinade, but a common combination includes soy sauce, olive oil, and balsamic vinegar. You can also add some garlic for a powerful punch of flavour, and a sprinkle of paprika for a touch of smokiness. Don't forget to season the marinade with kosher salt and black pepper to taste.
To prepare the marinade, simply whisk all the ingredients together in a medium bowl or baking dish. You can also add some baking soda to the mixture—don't worry if it fizzes, that's the baking soda working its magic! Once you have a well-combined marinade, you're ready for the next step.
Place the London broil in a large sealable bag or container, and pour in the marinade. Make sure all parts of the meat are coated by tossing it gently in the marinade. You can now refrigerate the meat and let it marinate for at least 2 hours, or up to 4 hours for best results. If you have the time, you can even let it sit in the marinade for a couple of days, occasionally tossing it to ensure an even coating.
Once the meat has finished marinating, remove it from the bag or container, discard the marinade, and pat the meat dry with paper towels. Your London broil is now ready to be cooked to perfection!
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Heat the pan
To broil a London broil without a broiler pan, you will need a cast-iron skillet or a thick-bottomed frying pan. If you are using a stainless steel pan, heat some olive oil in the pan first, before adding the steak. If you are using a non-stick skillet, make sure it is meant to be used at high heat.
Place the steak in the hot pan and let it cook without moving it for 2 to 3 minutes on each side. Check before flipping to make sure it has nicely browned. If your steak is an inch thick or less, you can take the pan off the heat and let the steak sit in the pan for several minutes. The cast-iron pan will retain enough heat to cook the steak to medium-rare. If your steak is thicker than an inch, finish it off in the oven at 350°F for 10 to 15 minutes.
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Sear the steak
To sear your London broil steak, you will need a heavy skillet or a cast-iron pan. Some recipes recommend using a meat mallet to pound the meat before searing.
If you are using a cast-iron pan, heat it to a medium-high temperature. If you are using a stainless steel pan, heat a little olive oil in the pan first.
If you want to sear your steak with butter, rub softened butter into the steak before placing it in the pan. If you are not using butter, heat a thin coating of oil in the pan before adding the steak.
Place the steak in the hot pan and cook for 2-3 minutes on each side without moving it. Use a flipper to gently press the steak into the skillet to ensure even searing. Check before flipping to make sure it has nicely browned.
If your steak is less than an inch thick, you can take the skillet off the heat and let the steak sit in the pan for several minutes, covered loosely with aluminium foil. The residual heat in the pan will cook the steak to medium-rare.
If your steak is thicker than an inch, you can finish it off in the oven at 350°F for 10-15 minutes.
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Rest and slice the meat
Now that your London broil is cooked, it's time to let it rest. Place the meat on a cutting board and let it sit for about 5 to 10 minutes. This allows the juices to redistribute, ensuring a juicy and tender steak.
While the meat is resting, you can determine the direction of the grain. London broil should be sliced against the grain to ensure tenderness. Look for the direction of the muscle fibers, which will be visible on the surface of the meat. These fibers will be running in one direction.
Once you've identified the grain, it's time to slice the meat. Using a sharp knife, cut the meat across the grain, perpendicular to the muscle fibers. This will break up the fibers, making the meat even more tender. Cut the meat into thin slices, about 1/4-inch thick. Remember that the direction of the grain can vary in different sections of the London broil, so adjust your slicing direction as needed.
Finally, plate your perfectly cooked and sliced London broil. Sprinkle with parsley or your favourite herb, and perhaps add a pat of flavoured butter, such as the popular cowboy butter, for an extra indulgent touch.
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Frequently asked questions
London broil is a lean cut of beef that is marinated and then broiled on high heat for a short time to your desired doneness, resulting in a tender and flavorful steak. Flank steaks and top-round steaks are considered London broil.
If you don't have a broiler pan, you can use a cast-iron pan or a thick-bottomed frying pan. If using stainless steel, heat a little olive oil in the pan first, then follow the usual London broil cooking instructions.
The best way to cook London broil is to marinate it first. You can use a marinade with soy sauce, olive oil, balsamic vinegar, garlic, paprika, salt, and pepper, or an easy alternative is to use a zesty Italian dressing. Leave the meat to soak for at least two hours or overnight. Then, cook the steak in a hot pan for 2-3 minutes on each side without moving it. Check that it has browned before flipping it over. If your steak is less than 1 inch thick, you can take the pan off the heat and let the steak sit in the pan for a few minutes. If it's thicker than 1 inch, finish it off in the oven at 350°F for 10-15 minutes. Use a meat thermometer to check the internal temperature—it should be 130°F for medium-rare. Let the steak rest for 5-10 minutes before slicing it thinly against the grain.
