London Broil is a method to cook steak, not a specific cut. Although sometimes a cut of meat is referred to as “London Broil,” generally this is actually a flank steak. Sometimes a round roast or other cut is substituted for the flank steak. The London broil, as the name implies, is usually broiled, although there are other cooking methods. It always involves a marinade, no matter the cooking method. Here are the ways to cook a London broil:
- Prepare the marinade. A London broil should be marinated before cooking. Marinating has the added benefit of infusing the beef with flavor. Leave the steak in the marinade in the refrigerator for at least a few hours, up to 24 if possible. Typical marinades for London broil combine red wine, vinegar, and seasonings. Garlic and Worcestershire sauce also make it into many London broil marinade recipes. Once the meat is done marinating, discard the marinade, which has mixed with the raw meat juices. If you want more sauce for the cooking process, make it fresh.
- Tenderize the steak. Flank steak and other cuts used for London broil tend to be naturally tough. Besides marinating, you can also tenderize by pounding with a meat mallet. This will result in the best texture for your London broil, although this step is not absolutely necessary as long as you marinate the steak overnight.
- Broil it. Preheat your oven broiler. Then place the steak on the broiling pan, and position the pan on the top oven rack about 3 inches from the heat. For medium doneness, cook about 5 to 8 minutes on each side, flipping once. It should be medium rare for the best flavor; overcooking will make this cut of meat too tough. London broil should be served with some pink left in the center.
- Grill it. Even though it’s called a London broil, it is possible to grill the steak and still call it a London broil. Use the same marinade as for the broiled version. Grill the marinated steak on the barbecue over very high heat, such as you would get with charcoal. It should take about 5 to 8 minutes per side, depending on desired doneness. Flip once.
- Serve the London broil. First, let the meat rest for about five minutes once it’s done cooking. This allows time for the juices to set in, so they don’t run out when you cut the steak. Cut the steak into thin slices against the grain, and serve hot. For the best display, slice about 1/4” thick, and fan out the London broil on the plate.
London broil is a delicious way of cooking steak. It is known for being tender and flavorful. The leftovers are delicious in stir-fry dishes.