London Broil Recipe

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Introduction

London broil is a flavorful and relatively lean cut of beef, typically from the flank or top round. Despite its name, it’s more of a cooking method than a specific cut of meat. Its popularity stems from its affordability and ability to deliver a satisfying, steak-like experience when cooked correctly. The “london broil recipe” involves marinating the meat for tenderness and flavor, followed by a quick, high-heat cooking method, usually broiling or grilling, to achieve a beautiful sear and medium-rare doneness. Proper slicing against the grain is crucial for a tender result.

Ingredients

The core ingredients for a successful london broil recipe include:
London Broil Steak: Typically a flank or top round steak, about 1.5-2 inches thick.
Marinade: Essential for tenderizing and adding flavor. A basic marinade can consist of: Soy sauce: Adds umami and helps tenderize. Worcestershire sauce: Enhances savory notes. Olive oil: Helps distribute flavors and prevents sticking. Garlic: Minced or crushed for aromatic depth. Balsamic vinegar or red wine vinegar: Adds acidity for tenderizing. Dijon mustard: Emulsifies the marinade and adds tang. Black pepper: Freshly ground for flavor. Optional additions: Herbs like rosemary or thyme, brown sugar for a touch of sweetness, red pepper flakes for heat.
Salt: Added after cooking to avoid drawing out moisture during the marinating process.
Possible substitutions: Flank steak can sometimes be difficult to find, so top round is a common alternative. The marinade can be adjusted to suit personal preferences, using different vinegars, sauces, or herbs.

Preparation Steps

The preparation is crucial for a tender and flavorful london broil. Start by trimming any excess fat or silver skin from the steak. A good marinade is paramount; combine all marinade ingredients in a bowl and whisk thoroughly. Place the steak in a resealable bag or shallow dish and pour the marinade over it, ensuring all surfaces are coated. Marinate in the refrigerator for at least 2 hours, and ideally overnight, or up to 24 hours. Longer marinating times result in a more tender and flavorful steak. Turn the bag or steak occasionally to ensure even marinating. Before cooking, remove the steak from the refrigerator and let it sit at room temperature for about 30 minutes to allow for more even cooking.

Cooking Instructions

There are several ways to cook london broil, but broiling and grilling are the most common.
Broiling: Preheat the broiler to high. Place the oven rack about 4-6 inches from the broiler element. Remove the steak from the marinade and pat it dry with paper towels (this helps with browning). Discard the marinade. Place the steak on a broiler pan or cast-iron skillet. Broil for 5-7 minutes per side for medium-rare (internal temperature of 130-135F).
Grilling: Preheat the grill to high heat. Clean and oil the grill grates. Remove the steak from the marinade and pat it dry with paper towels. Discard the marinade. Grill for 4-6 minutes per side for medium-rare, adjusting time based on the thickness of the steak and the heat of the grill.
Pan-Searing: Heat a heavy-bottomed skillet (cast iron is ideal) over high heat with a small amount of oil. Sear the steak for 3-4 minutes per side for medium-rare, then reduce heat and continue cooking to desired doneness.
Regardless of the method, use a meat thermometer to ensure accurate doneness. After cooking, transfer the steak to a cutting board and let it rest for at least 10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful steak.

Serving Suggestions

London broil is best served sliced thinly against the grain. This breaks up the muscle fibers and makes the steak easier to chew. Consider these serving ideas:
Traditional: Serve with classic sides like mashed potatoes, roasted vegetables (asparagus, broccoli, Brussels sprouts), or a simple green salad.
Sandwiches: Thinly sliced london broil makes an excellent filling for sandwiches or wraps, paired with caramelized onions, horseradish sauce, or a spicy aioli.
Salads: Add slices of london broil to a hearty salad with mixed greens, tomatoes, cucumbers, and a vinaigrette dressing.
Tacos or Fajitas: Use the steak as a filling for tacos or fajitas, served with your favorite toppings.
Sauces: Enhance the flavor with a sauce such as chimichurri, balsamic glaze, or a simple pan sauce made with red wine and beef broth.

Tips and Common Mistakes

To ensure a perfect london broil, keep these tips in mind:
Don’t overcook it: London broil is best served medium-rare to medium. Overcooking will result in a tough and dry steak.
Marinate adequately: A good marinade is crucial for both flavor and tenderness. Don’t skimp on the marinating time.
Pat it dry: Before cooking, pat the steak dry with paper towels to promote browning.
Use high heat: High heat is essential for achieving a good sear and locking in the juices.
Let it rest: Resting the steak after cooking allows the juices to redistribute, resulting in a more tender and flavorful steak.
Slice against the grain: This is the most important step for achieving a tender result. Identify the direction of the muscle fibers and slice perpendicular to them.
Common mistakes to avoid include overcooking the steak, not marinating it long enough, and slicing it with the grain.

Explore More Cooking Guides

Mastering the “london broil recipe” opens up a world of delicious possibilities. Its flavor profile, combined with its relative ease of preparation, makes it a go-to choice for home cooks seeking a satisfying and impressive meal. The recipe’s adaptability allows for endless variations to suit different tastes and occasions. Whether you’re grilling outdoors or broiling indoors, a perfectly cooked london broil is sure to impress. Try this recipe at home and elevate your cooking skills. For more culinary inspiration and detailed cooking guides, visit foodrecipestory.com.