After being marinated in a liquid mixture flavored with spices and seasoning and baked, the London broil recipe is an extremely tender cut of meat.
The name London Broil comes from the fact that the meat is typically broiled, though this isn’t always the case. Ask your neighborhood butcher or look for the London Broil round steak name tag when buying your London Broil.
It just takes a few minutes to cook on each side to make this easy London broil recipe. With potatoes and green beans, this can be a full meal. With just one bite of this deliciously tender London broil, your family will be enamored.
London Broil Ingredients
For this recipe for steak broiled, all the ingredients are whisked together into a single sauce that can be left to marinate.
Soy sauce: This dish gains a ton of flavor from this sweet, salty liquid sauce.
Lemon Juice: A juicy and sweet addition.
Olive oil: Soaks the steak and helps add the flavor of olives.
Worcestershire sauce is flavored with a blend of seasonings and vinegar.
Minced garlic
Italian Seasoning: A blend of rosemary, marjoram, basil, oregano, and thyme.
A pinch of salt and pepper
Red pepper: Incorporate a tiny bit of heat into your marinade.
London Broil Round Steak: Before being broiled, the tougher meat is marinated and tenderized.
How to Cook a London Broil
Follow the instructions below to make the perfect London broil recipe. You can also use the video embedded below to get a better visual representation.
Step One
To begin, pound the meat using a meat mallet’s ridged side. The connective tissue will break down as a result, increasing its tenderness.
Step Two
In a large zipper plastic bag or dish, combine the garlic, balsamic vinegar, Worcestershire sauce, soy sauce, Dijon mustard, olive oil, brown sugar, dried thyme, dried oregano, freshly ground black pepper, and kosher salt.
Step Three
Next, add the beef and marinate, turning occasionally, in the refrigerator for about twelve hours. When you’re ready to cook, take the beef out of the fridge and put it on a cutting board after removing it from the bag and discarding the marinade.
Step Four
The steak should then be allowed to reach room temperature and thoroughly dried with paper towels. Heat a very thin layer of canola oil over a medium-high flame in a big, heavy skillet, cast iron skillet, or pan.
Step Five
To weigh it down and sear it, add the beef and place another heavy skillet over it, bottom down. Simmer for six or seven minutes. After about five minutes, flip and sear the other side.
Step Six
Take them out of the skillet and lay them out on a fresh chopping board. Ten minutes should pass while it is covered with a loose tent made of aluminum foil. Finally, cut against the grain using a sharp knife. For optimal outcomes, serve right away.
Recipe Notes and Helpful Tips
The following are helpful tips to note that is guaranteed to help you out:
1. Should this particular beef cut be unavailable, you may use flank steak instead. The process of tenderizing meat with a meat mallet is crucial and should not be skipped.
2. Combine the marinade ingredients in a large zipper bag to avoid using a dish. Marinate the steak for a maximum of 12 to 24 hours. By doing this, the meat will become more tender and flavorful from the marinade bath.
3. In the same skillet you use to sear the steaks, boil some baby potatoes and cook them in a little canola oil. While you fix the beef, put them in the oven on warm. They make a tasty side dish.
4. The ideal temperature range for this specific cut is medium rare to barely medium (130–135 degrees). If you cook it for too long, it gets tough and dry. To guarantee the ideal cooking temperature, use a meat thermometer.
5. Ten minutes should pass while it is loosely covered with a tent made of aluminum foil. This facilitates the redistribution of the meat’s juices.
6. If you would rather grill it, heat up the grill to 450 degrees. Fry for 5 to 6 minutes on each side, or until the internal temperature reaches 135 degrees or medium-rare. Remember to give it ten minutes or so of resting covered with a tent made of aluminum foil.
7. Consider incorporating fresh herbs, such as chopped basil or parsley. To broil, set the London broil on a baking sheet covered with foil and cook on high for approximately 6 minutes.
8. After that, turn over and broil for a further six minutes. Give it ten minutes to rest. Remaining food can be kept in the refrigerator for up to four days if it is sealed tightly.
9. Freeze in double-wrapped freezer bags for up to two or three months. Overnight in the refrigerator, thaw. Reheating food should be done slowly and on low heat. Let the remaining meat come to room temperature.
10. Stir into a covered casserole dish with a small amount of beef broth, and cook for 20 to 30 minutes at 250 degrees, or until heated through.
How to Tell When London Broil is Done
Since flank steak and top round are lean beef cuts, it’s best to cook them to no more than medium rare to avoid getting tough, chewy, instead of juicy, results. Having said that, the marinade allows for some flexibility, but we wouldn’t push it.
Using a meat thermometer is the simplest way to determine when the London broil is done cooking. For medium rare, an internal thermometer should read 130–135 degrees Fahrenheit; for medium, it should read 140–145 degrees.
