How Do You Cook London Broil in the Oven?
Cooking London broil in the oven involves marinating the steak for at least 2 hours, searing it briefly on the stovetop, then roasting it at a high temperature (usually 400-450°F) until it reaches your desired internal temperature for doneness. Resting the meat is crucial before slicing against the grain.
What is London Broil and Why Oven-Cook It?
London broil isn’t a specific cut of beef but rather a cooking method applied to a tougher cut, typically flank steak or top round steak. Traditionally, it involved broiling, but oven roasting offers a gentler, more consistent heat that results in a more tender and evenly cooked steak. By using the oven, you achieve a consistent temperature and don’t need to closely monitor the cooking process. This method helps retain moisture and minimizes the risk of overcooking the outer layers.
The London Broil Prep: The Importance of the Marinade
A good marinade is essential for tenderizing London broil and infusing it with flavor. Here are the key components:
- Acid: Breaks down muscle fibers. Examples include vinegar (balsamic, red wine), lemon juice, or Worcestershire sauce.
- Oil: Adds moisture and helps carry flavors. Olive oil is a popular choice.
- Flavorings: Garlic, herbs (rosemary, thyme), spices (pepper, paprika), soy sauce, and Dijon mustard all contribute to the overall taste.
Recipe Tip: Marinate the London broil in a resealable bag or container in the refrigerator for at least 2 hours, and preferably overnight, for the best results.
The Oven Cooking Process: Step-by-Step Guide
Here’s a detailed guide for cooking London broil in the oven:
- Marinate: As described above, marinate your steak for at least 2 hours, or overnight.
- Preheat: Preheat your oven to 400-450°F (200-232°C).
- Sear (Optional but Recommended): Heat a heavy-bottomed oven-safe skillet (cast iron is ideal) over high heat on the stovetop. Remove the steak from the marinade (discard the marinade) and pat it dry with paper towels. Sear the steak for 2-3 minutes per side until a deep brown crust forms. Searing locks in the juices and adds great flavor.
- Roast: Transfer the skillet to the preheated oven. Roast for 8-12 minutes for medium-rare, or until a meat thermometer inserted into the thickest part of the steak registers your desired internal temperature (see chart below).
- Rest: Remove the steak from the oven and let it rest for 10-15 minutes before slicing. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak.
Internal Temperature Guide for Doneness
This table shows the internal temperature ranges for different levels of doneness:
| Doneness | Internal Temperature (°F) | Internal Temperature (°C) |
|---|---|---|
| Rare | 125-130 | 52-54 |
| Medium-Rare | 130-140 | 54-60 |
| Medium | 140-150 | 60-66 |
| Medium-Well | 150-160 | 66-71 |
| Well-Done | 160+ | 71+ |
Remember: These temperatures are after resting. The internal temperature will rise a few degrees during the resting period.
Slicing and Serving Your London Broil
The key to a tender London broil is slicing it against the grain. Look closely at the steak to identify the direction of the muscle fibers. Use a sharp knife and slice the steak thinly at a 45-degree angle to the grain. Serve immediately with your favorite sides, such as roasted vegetables, mashed potatoes, or a salad.
Common Mistakes to Avoid
- Under-Marinating: Not marinating the steak long enough.
- Overcooking: Cooking the steak beyond your desired level of doneness.
- Skipping the Sear: Missing the opportunity to develop a flavorful crust.
- Not Resting: Cutting into the steak immediately after cooking, causing the juices to run out.
- Slicing With the Grain: Slicing the steak in the same direction as the muscle fibers, resulting in a tough and chewy steak.
Frequently Asked Questions (FAQs)
What if I don’t have a cast iron skillet?
If you don’t have a cast iron skillet, you can sear the London broil in any heavy-bottomed, oven-safe skillet. Alternatively, sear it in a regular skillet on the stovetop, then transfer it to a baking sheet lined with a wire rack for roasting in the oven. The rack helps to promote even air circulation.
Can I cook London broil from frozen?
It is not recommended to cook London broil directly from frozen. Frozen meat doesn’t absorb the marinade effectively and is more likely to cook unevenly. Thaw it completely in the refrigerator before marinating and cooking.
How long should I marinate London broil?
While a minimum of 2 hours is required, marinating London broil overnight (up to 24 hours) is highly recommended for optimal tenderness and flavor. Avoid marinating for longer 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 broil London broil instead of roasting it?
Yes, you can broil London broil. Broiling is a quicker method that uses direct heat from above. Place the marinated steak on a broiler pan and broil for 5-7 minutes per side, depending on the thickness of the steak and your desired level of doneness. Be sure to keep a close eye on it to prevent burning.
What are good side dishes to serve with London broil?
London broil pairs well with a variety of side dishes. Consider serving it with roasted vegetables (such as broccoli, carrots, or Brussels sprouts), mashed potatoes, baked potatoes, a green salad, or a simple rice pilaf.
Can I use different cuts of meat for London broil?
While flank steak and top round steak are the most common cuts used for London broil, you can also use sirloin steak or skirt steak. Keep in mind that different cuts may require slightly different cooking times.
How do I know when the London broil is done?
The best way to determine if the London broil is done is to use a meat thermometer. Insert the thermometer into the thickest part of the steak, avoiding bone or fat. Refer to the temperature guide above to achieve your desired level of doneness.
What if my London broil is too tough?
If your London broil turns out tough, it’s likely due to overcooking, under-marinating, or slicing with the grain. To salvage it, you can slice it very thinly and use it in stir-fries, salads, or sandwiches. Alternatively, braise the leftover steak in a flavorful liquid until tender.
Can I make a gravy or sauce with the pan drippings?
Absolutely! After removing the steak from the skillet, you can use the pan drippings to make a delicious gravy or sauce. Add a tablespoon or two of flour to the skillet and cook for a minute or two to create a roux. Then, slowly whisk in beef broth or red wine and simmer until thickened. Season with salt, pepper, and herbs to taste.
How should I store leftover London broil?
Store leftover London broil in an airtight container in the refrigerator for up to 3-4 days.
How do I reheat leftover London broil without drying it out?
The best way to reheat leftover London broil without drying it out is to wrap it in foil with a small amount of beef broth or water and reheat it in a low oven (around 300°F/150°C) until warmed through. You can also reheat it in a skillet over low heat with a little oil or broth. Avoid microwaving, as this can make the steak tough and rubbery.
What are some variations on the London broil marinade?
There are endless variations on the London broil marinade. Try adding different herbs, spices, or sauces to create your own signature flavor. Some popular additions include Dijon mustard, balsamic vinegar, soy sauce, garlic powder, onion powder, smoked paprika, and red pepper flakes. You can also add a touch of sweetness with honey or maple syrup.