How Do You Cook London Broil?

How Do You Cook London Broil? A Beginner’s Guide to Success

London broil is best cooked with a high-heat searing method, followed by either oven-roasting or grilling to achieve medium-rare doneness; marinating beforehand significantly improves tenderness and flavor.

Understanding London Broil

London broil isn’t a specific cut of meat, but rather a method of preparing tougher cuts, typically from the flank or top round. The term originated in North America and involves marinating the meat, then searing it at high heat, followed by slicing it thinly against the grain. The aim is to tenderize the meat and make it palatable. When properly cooked, it’s a flavorful and relatively affordable option for a family meal.

The Benefits of Cooking London Broil

London broil offers several advantages:

• Affordability: Flank steak and top round are often less expensive than other steak cuts.
• Flavor: When marinated, London broil develops a rich, savory flavor.
• Versatility: It can be grilled, broiled, or pan-seared.
• Lean Protein Source: It provides a good source of protein with relatively low fat content.
• Crowd-Pleaser: Easy to slice and serve to a large group.

The Cooking Process: Step-by-Step

Here’s a detailed guide to cooking a perfect London broil:

1. Marinate: This is crucial for tenderizing and flavoring the meat. Marinate for at least 2 hours, but preferably overnight, in the refrigerator. A good marinade typically includes:
   • Acidic component (vinegar, lemon juice)
   • Oil
   • Flavorings (garlic, herbs, spices, Worcestershire sauce)
2. Prepare the Grill or Oven: If grilling, preheat to high heat. If oven-roasting, preheat to 425°F (220°C).
3. Sear: Remove the London broil from the marinade and pat it dry with paper towels. This ensures a good sear. Sear the meat over high heat for 3-4 minutes per side, until a dark crust forms.
4. Cook to Desired Doneness: After searing, move the London broil to a cooler part of the grill or place it in the preheated oven. Cook until it reaches the desired internal temperature:
   • Rare: 125-130°F (52-54°C)
   • Medium-Rare: 130-135°F (54-57°C)
   • Medium: 135-140°F (57-60°C)
5. Rest: Remove the London broil from the heat and let it rest for at least 10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
6. Slice Against the Grain: This is perhaps the most important step. Identify the direction of the muscle fibers (the “grain”) and slice the London broil perpendicularly to them, into thin slices. This shortens the muscle fibers, making the meat easier to chew.

Common Mistakes to Avoid

• Undermarinating: Insufficient marinating leads to tough meat.
• Overcooking: London broil is best served medium-rare. Overcooking makes it dry and chewy.
• Skipping the Sear: A good sear creates a flavorful crust and seals in the juices.
• Not Resting: Resting allows the juices to redistribute, resulting in a more tender steak.
• Slicing with the Grain: This makes the meat tough to chew. Always slice against the grain.

Comparing Cooking Methods

The Importance of Slicing Against the Grain

Imagine muscle fibers as long strands of rope. Slicing with the grain is like cutting long, unbroken ropes, which require more effort to chew. Slicing against the grain is like cutting the ropes into shorter segments, making them much easier to chew. This simple technique can transform a potentially tough cut of meat into a tender and enjoyable meal.

Achieving the Perfect Marinade

A great London broil marinade should include:

• An Acid: Tenderizes the meat (vinegar, lemon juice, lime juice, red wine)
• An Oil: Adds moisture and richness (olive oil, vegetable oil)
• Aromatic Ingredients: Enhance the flavor (garlic, onion, shallots)
• Herbs and Spices: Add complexity and depth (rosemary, thyme, oregano, black pepper, red pepper flakes)
• Umami Boosters: Intensify the savory flavor (Worcestershire sauce, soy sauce, balsamic vinegar)

Frequently Asked Questions About Cooking London Broil

What is the ideal internal temperature for London Broil?

The ideal internal temperature depends on your preferred level of doneness. For medium-rare, aim for 130-135°F (54-57°C). Remember to use a meat thermometer to accurately check the temperature. Removing it from the heat a few degrees early and allowing it to rest will result in the perfect medium-rare, as the internal temperature will continue to rise.

How long should I marinate London Broil?

Ideally, marinate London broil for at least 2 hours, but overnight is best. A longer marinating time allows the flavors to penetrate the meat more deeply and helps to tenderize it. Avoid marinating for more than 24 hours, as the acid in the marinade can start to break down the meat fibers too much, resulting in a mushy texture.

Can I cook London Broil from frozen?

It’s not recommended to cook London broil from frozen, as it will be difficult to sear evenly and achieve a good crust. Thawing the meat in the refrigerator for 24-48 hours before cooking is always the best practice for optimal results. If you absolutely must cook it from frozen, be prepared for a less-than-ideal texture.

What are some good side dishes to serve with London Broil?

London broil pairs well with a variety of side dishes, including roasted vegetables (asparagus, broccoli, potatoes), mashed potatoes, grilled corn on the cob, a fresh salad, or rice pilaf. Choose sides that complement the savory flavor of the steak. A horseradish cream sauce is also a nice addition!

What’s the difference between flank steak and London Broil?

Flank steak is the actual cut of meat, while “London broil” is a cooking method. Although flank steak is often used for London broil, other cuts like top round can also be prepared using the same technique.

How do I know when my grill is hot enough for searing?

You’re looking for high heat. If you can hold your hand about 5 inches above the grill grates for only 2-3 seconds, it’s hot enough. The grates should be searing hot to get a good crust on the meat quickly.

What if I don’t have a meat thermometer?

While a meat thermometer is the most accurate way to gauge doneness, you can use the touch test. Press the center of the steak with your finger. Rare will feel very soft, medium-rare will have a slight resistance, and medium will feel firmer. However, for consistent and reliable results, investing in a meat thermometer is highly recommended.

Can I use a cast iron skillet to cook London Broil?

Yes, a cast iron skillet is an excellent choice for cooking London broil. It retains heat well and can achieve a great sear. Make sure the skillet is properly preheated before adding the steak.

How can I prevent London Broil from being tough?

The keys to preventing toughness are marinating, searing, not overcooking, resting, and most importantly, slicing against the grain. Following these steps will help ensure a tender and enjoyable eating experience.

What wine pairs well with London Broil?

London broil pairs well with medium-bodied red wines like Cabernet Sauvignon, Merlot, or Zinfandel. The wine should have enough tannins to cut through the richness of the steak.

Can I freeze leftover London Broil?

Yes, you can freeze leftover London broil. Wrap it tightly in plastic wrap and then in foil, or place it in an airtight container. It’s best to slice it before freezing for easy reheating. Use within 2-3 months for best quality.

How do I reheat leftover London Broil without drying it out?

Reheat leftover London broil gently. A preferred way is to wrap it in foil with a bit of beef broth and heat it in a low-temperature oven (250°F/120°C) until warmed through. You can also reheat it in a skillet with a little oil, but be careful not to overcook it. Microwaving is not recommended as it can make the meat tough and dry.

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