Have you ever craved a delightful, mouth-watering, enticing and perfectly cooked steak? I have. So what I'm going to teach you is how to prepare your very own London broil in simple, fast and easy steps so you can enjoy that sumptuous meal in no time.
The word steak came from an Old Norse word, which means roast. It is a cut of meat mostly perpendicular to the muscle fibers. This improves the tenderness of the meat. Most steaks are served grilled but some are pan-fried.
Degree of cooking. Now it will be up to your preference on what degree you would like to cook your steak. The lowest degree has the softest meat because the longer you cook steaks, the drier and tougher the meat gets. Here are the degrees from least cooked to most cooked.
- Raw. The name says it all. No amount of flame or heat has ever touched it.
- Very Rare. Talk about fast cooking. Very rare steaks are cooked in two to three minutes on a very low heat making the meat still red in color.
- Rare. This degree of cooking steak would make the middle part of the steak red and slightly warm and the outside lightly charred.
- Medium Rare. Cook the steak on high heat in two to three minutes and it's supposed to have a firm outside layer but warm and soft in the middle.
- Medium. The middle part of the meat should not be red anymore but pink and the outside should have a rich brown color.
- Medium Well Done. This steak should have just a hint of pink in its middle part and the outside should have a dark brown color because of charring.
- Well Done. The most cooked steak where all the meat has a brown color. The sides should not be burnt but well browned.
London broil is a way of cooking meat. But many cooks and consumers mistake it as a specific cut of meat, because it is usually on the label of the meat packaging you can buy in stores.
Why should you choose London broil? It's fast and easy to do and it's cheap! It's that simple. Regular steaks could cost more than $20 per pound but London broil may only cost around $7 per pound. Most people can't afford to eat steak and eating steaks usually denotes your stature in life. But with London broil, most people can enjoy a sumptuous meal from time to time. London broil usually uses flank steak but you can also use top round and bottom round steak. You need to tenderize flank steak first since it's naturally tough and you need to marinate or salt it first to pull its strong flavor out.
Ingredients for London broil
- 3 tablespoons of lemon juice
- 2 tablespoons of soy sauce
- ¾ cup cooking oil
- 1 tablespoon parsley flakes
- 1 tablespoon coarsely ground black pepper
- 2 tablespoons red wine
- 1 teaspoon of salt
- 1 clove garlic, minced
- 1 flank steak (1 - 2 pounds)
Steps in how to cook London broil:
- Get all the ingredients except the meat and put them all together to make your marinade.
- Make several overlapping diagonal cuts on both sides of the meat and place it in a baking dish.
- Coat the dish with your marinade using a brush and cover the pan with a plastic wrap. Place it inside the refrigerator and let it marinate for at least an hour. Turn the meat at least once or twice.
- Take it out of the refrigerator and let it warm down to room temperature. Another coating of the marinade will do.
- Grill the steak over high heat for at least 3 - 8 minutes per side depending on the degree you want it cooked, turning the heat down halfway through. Brush with marinade if you want.
Take the meat out of the grill and slice it thinly. I advice you cut the meat diagonally across the fibers to make it more chewable and flavorful.
There you go! Your very own London broil cooked in less than 2 hours. Bon appetite!