How to Cook a London Broil Roast: The Ultimate Guide
London broil, despite its name, is not a cut but a cooking method for a tough cut of beef, most often top round or flank steak. Preparing it involves marinating for tenderness, then quickly cooking it at high heat (broiling or grilling) and slicing thinly against the grain for optimal flavor and texture.
Understanding London Broil
London broil is a flavorful and versatile dish, but its potential can only be unlocked with proper preparation. Historically, the term referred specifically to flank steak marinated and broiled, but today it’s commonly applied to top round as well. Understanding the characteristics of the meat and the purpose of each step in the cooking process is crucial for success.
Choosing the Right Cut
While the name “London Broil” implies a specific cut, it more accurately describes a cooking method. The most common cuts used are:
Flank Steak: Known for its strong, beefy flavor and distinct grain. It is typically thinner than top round.
Top Round Steak: A leaner, less expensive cut that benefits greatly from marinating.
Sirloin Tip: Another lean option, often more readily available and economical.
Choosing the right cut depends on your preference and budget. Flank steak tends to be more flavorful but more expensive. Top round requires a good marinade to tenderize it, but it offers a more budget-friendly option.
The Importance of Marinating
Marinating is absolutely crucial for a tender and flavorful London broil, especially if using top round. The marinade serves several key purposes:
- Tenderizing: Acidic ingredients like vinegar or citrus juice break down tough muscle fibers.
- Flavor Enhancement: Marinades infuse the meat with a variety of flavors.
- Moisture Retention: Marinating helps to prevent the meat from drying out during cooking.
A good marinade should contain:
- Acid: Vinegar (balsamic, red wine), citrus juice (lemon, lime, orange), or even yogurt.
- Oil: Olive oil or vegetable oil to help distribute flavors and prevent sticking.
- Flavorings: Garlic, herbs, spices, soy sauce, Worcestershire sauce, Dijon mustard.
Marinate the meat for at least 4 hours, and preferably overnight (up to 24 hours).
Cooking Methods: Broiling or Grilling
London broil is traditionally cooked using high heat – either broiling or grilling. Both methods provide a quick sear and help to lock in the juices.
Broiling: Place the marinated meat on a broiler pan, about 4-6 inches from the broiler. Broil for 4-6 minutes per side for medium-rare, adjusting cooking time depending on thickness and desired doneness.
Grilling: Preheat your grill to high heat. Grill the meat for 4-6 minutes per side for medium-rare, again adjusting cooking time according to thickness and doneness.
A meat thermometer is essential to ensure accurate cooking. Aim for an internal temperature of 130-135°F for medium-rare, 135-140°F for medium, and 140-145°F for medium-well.
Slicing Against the Grain
The final, and arguably most important step, is slicing the London broil against the grain. Both flank steak and top round have visible muscle fibers running along the length of the meat. Slicing perpendicular to these fibers shortens them, making the meat significantly more tender and easier to chew. Using a sharp knife is recommended.
Common Mistakes and How to Avoid Them
| Mistake | Solution |
|---|---|
| Not marinating long enough | Marinate for at least 4 hours, preferably overnight. |
| Overcooking the meat | Use a meat thermometer and aim for medium-rare to medium doneness. |
| Slicing with the grain | Always slice perpendicular to the muscle fibers to ensure tenderness. |
| Not letting the meat rest | Allow the meat to rest for 5-10 minutes before slicing to allow the juices to redistribute. |
| Using a dull knife | Sharpen your knife or use an electric knife for clean, even slices. |
| Skipping the sear | Ensure your grill or broiler is hot to create a flavorful crust. |
Frequently Asked Questions (FAQs)
1. Can I cook London broil in a skillet?
Yes, you can cook London broil in a skillet, but it’s best to use a cast iron skillet for optimal heat retention and searing. Ensure the skillet is very hot before adding the meat. Cook for about 4-6 minutes per side for medium-rare, depending on the thickness.
2. How do I know when the London broil is done?
The best way to determine doneness is with a meat thermometer. Insert it into the thickest part of the meat. Aim for 130-135°F for medium-rare, 135-140°F for medium, and 140-145°F for medium-well. Remember that the meat will continue to cook slightly while resting.
3. What is the best marinade for London broil?
There isn’t one “best” marinade, but a good marinade contains an acid, oil, and flavorings. A simple recipe could include balsamic vinegar, olive oil, garlic, Dijon mustard, Worcestershire sauce, and herbs.
4. How long should I marinate London broil?
Ideally, marinate London broil for at least 4 hours, and preferably overnight (up to 24 hours). Longer marinating times allow the marinade to penetrate deeper and tenderize the meat more effectively. Avoid marinating for more than 24 hours, as the acid can start to break down the meat excessively.
5. Can I freeze London broil after cooking?
Yes, you can freeze London broil after cooking. Allow it to cool completely, then wrap it tightly in plastic wrap and place it in a freezer bag. It can be stored in the freezer for up to 2-3 months.
6. How do I reheat London broil?
To reheat London broil, thaw it in the refrigerator overnight. You can reheat it in a skillet over medium-low heat, in the oven at 325°F, or even slice it cold for sandwiches or salads. Be careful not to overcook it during reheating.
7. What are some good side dishes to serve with London broil?
London broil pairs well with a variety of side dishes, including roasted vegetables, mashed potatoes, grilled asparagus, and a simple salad.
8. Is London broil a healthy meal?
London broil can be part of a healthy meal. Flank steak and top round are relatively lean cuts of beef. However, portion control is important. Serve it with plenty of vegetables for a balanced meal.
9. Can I cook London broil in a slow cooker?
While not traditional, you can cook London Broil in a slow cooker. The result will be a shredded beef similar to pot roast rather than a seared steak. It’s not recommended if you want to enjoy the distinct flavor and texture of London Broil.
10. What is the difference between London broil and flank steak?
Flank steak is a common cut used for London Broil. “London Broil” refers to the cooking method itself (marinating and broiling/grilling) and isn’t restricted to flank steak. Top round is frequently used, as well.
11. Can I use a dry rub instead of a marinade for London Broil?
While a dry rub can add flavor, it won’t tenderize the meat like a marinade does. For best results, especially with top round, a marinade is highly recommended. You could use a dry rub in addition to a shorter marinating period to boost flavor.
12. How do I make my London Broil extra tender?
The key to extra-tender London Broil lies in a combination of factors: a long marinating time, not overcooking, and slicing against the grain. Consider using a meat tenderizer tool or mallet before marinating to further break down the muscle fibers.