How Do You Cook Top Round London Broil?
The best way to cook a top round London broil involves marinating for flavor and tenderness, then quickly searing to a medium-rare internal temperature, and finally slicing thinly against the grain for optimal tenderness.
Understanding London Broil: More Than Just a Cut
London broil isn’t a specific cut of beef, but rather a cooking method applied to a relatively lean and less expensive cut – typically top round, but sometimes flank steak or even sirloin tip. Its appeal lies in its affordability and potential for deliciousness when prepared correctly. The key to transforming this cut into a tender and flavorful meal lies in proper preparation, cooking, and slicing. Without these, you’ll end up with a tough and chewy result.
The Power of Marination
Marinating is absolutely essential for London broil. The acids in the marinade help to break down tough muscle fibers, while the other ingredients infuse the meat with flavor. A good marinade should include:
- Acidic components: Examples include vinegar (balsamic, red wine, apple cider), lemon juice, or even yogurt. These tenderize the meat.
- Oil: This helps distribute the flavors evenly and prevents the meat from drying out during cooking.
- Aromatics: Garlic, onions, herbs (rosemary, thyme), and spices add depth and complexity to the flavor profile.
- Salt and Pepper: Essential for seasoning. Soy sauce can also be used for a salty umami boost.
Marinating time can range from a minimum of 30 minutes to as long as 24 hours, depending on the thickness of the steak and the strength of the marinade. Longer marinating times can lead to a mushy texture if the acidic content is too high.
Achieving the Perfect Sear: Heat is Key
Once marinated, it’s time to sear the London broil. This creates a beautiful crust and locks in the juices. Here’s how:
- High Heat: Use a cast-iron skillet, grill, or broiler set to high heat. The goal is to achieve a Maillard reaction – the browning process that creates complex flavors.
- Dry the Steak: Pat the marinated steak dry with paper towels before searing. Excess moisture will inhibit browning.
- Hot Pan/Grill: Make sure your pan or grill is smoking hot before adding the steak.
- Don’t Overcrowd: If using a pan, cook the steak in batches if necessary to avoid overcrowding and lowering the temperature.
Cooking Times and Temperatures: Targeting Medium-Rare
London broil is best enjoyed medium-rare to medium. Overcooking will result in a tough and dry steak. Use a meat thermometer to ensure accuracy. Here’s a guide:
| Doneness | Internal Temperature |
|---|---|
| Rare | 125-130°F |
| Medium-Rare | 130-135°F |
| Medium | 135-145°F |
| Medium-Well | 145-155°F |
| Well-Done | 155°F+ |
Cooking times will vary depending on the thickness of the steak and the cooking method. As a general guideline, for a 1-inch thick steak:
- Pan-Seared: 3-5 minutes per side for medium-rare.
- Grilled: 4-6 minutes per side for medium-rare.
- Broiled: 4-6 minutes per side for medium-rare, positioned 4-6 inches from the broiler.
The Importance of Resting and Slicing
Resting the steak after cooking is crucial. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak. Let the steak rest for at least 10 minutes before slicing.
The most important step in ensuring a tender London broil is slicing against the grain. Look closely at the muscle fibers and slice perpendicular to them. This shortens the fibers, making the meat easier to chew. Slice thinly for optimal tenderness.
Common Mistakes to Avoid
- Skipping the Marinade: This is a critical mistake. The marinade is essential for tenderizing and flavoring the steak.
- Overcooking: Overcooking London broil will result in a tough and dry steak. Use a meat thermometer to monitor the internal temperature.
- Not Resting: Resting the steak allows the juices to redistribute, resulting in a more tender steak.
- Slicing with the Grain: Slicing with the grain will result in a tough and chewy steak. Always slice against the grain.
London Broil: A Versatile Dish
Once cooked, London broil can be used in a variety of dishes:
- Classic Steak Dinner: Serve with roasted vegetables, mashed potatoes, or a simple salad.
- Steak Sandwiches: Thinly sliced London broil makes excellent steak sandwiches.
- Salads: Add sliced London broil to salads for a protein boost.
- Tacos or Fajitas: Use sliced London broil as the filling for tacos or fajitas.
Frequently Asked Questions About London Broil
What if I don’t have time to marinate the steak for very long?
Even a short marinade is better than none. As little as 30 minutes can make a noticeable difference. Focus on using a strong marinade with plenty of acidic ingredients. Pounding the steak lightly before marinating can also help to tenderize it more quickly.
Can I use a different cut of beef for London broil?
Yes, while top round is the most common, flank steak or sirloin tip can also be used. However, each cut has slightly different characteristics, so cooking times may need to be adjusted. Flank steak, for example, tends to cook faster than top round.
What’s the best way to tell when the steak is done without a meat thermometer?
While a meat thermometer is the most accurate method, you can use the touch test. Press the center of the steak with your finger. If it feels soft and yielding, it’s rare. If it feels slightly firmer, it’s medium-rare. If it feels firm, it’s well-done. However, this takes practice to master.
Can I cook London broil in the oven?
Yes, you can broil it in the oven. Place the steak on a broiler pan and position it 4-6 inches from the broiler. Broil for 4-6 minutes per side for medium-rare, or until the desired internal temperature is reached. Make sure to preheat your broiler properly before starting.
How do I prevent the steak from drying out?
Marinating helps prevent the steak from drying out. Also, don’t overcook it. Searing the steak at high heat helps to lock in the juices. Resting the steak after cooking also helps to retain moisture.
What if my marinade contains sugar? Will it burn on the grill?
Sugar in marinades can burn easily. To prevent this, pat the steak dry before grilling and avoid high direct heat for extended periods. You can also add the sugary marinade towards the end of the grilling process to glaze the steak.
Can I freeze London broil after it’s been cooked?
Yes, you can freeze cooked London broil. Wrap it tightly in plastic wrap and then in foil, or place it in an airtight container. It’s best to slice the steak before freezing for easier thawing and serving. Use within 2-3 months for optimal quality.
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, Brussels sprouts, carrots)
- Mashed potatoes or sweet potatoes
- Salad
- Grilled corn on the cob
- Rice pilaf
What’s the difference between London broil and flank steak?
London broil refers to a cooking method, while flank steak is a specific cut of beef. London broil is commonly made with top round, but can also be made with flank steak.
How do I sharpen my knife for slicing London broil?
A sharp knife is essential for slicing London broil against the grain. Use a honing steel before each use to maintain the edge. For a dull knife, use a whetstone or a knife sharpener to restore the sharpness.
How can I make the marinade spicier?
To add spice to your marinade, incorporate ingredients like:
- Chili flakes
- Cayenne pepper
- Sriracha
- Jalapeño peppers (finely chopped)
- Hot sauce
Adjust the amount to your desired level of heat.
Is it possible to cook London broil rare?
Yes, it is possible, but generally not recommended for top round. The connective tissue in this cut benefits from a slightly longer cooking time to become more tender. If you prefer rare, consider a higher-quality cut and be sure to slice thinly against the grain.