How To Cook A London Broil In An Oven

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Introduction

London broil, despite its name, is not a specific cut of beef but rather a method of preparing a relatively thick cut, typically from the flank or top round. It gained popularity in North America in the mid-20th century as an affordable and flavorful way to enjoy beef. Cooking a London broil in an oven offers a convenient and reliable way to achieve a tender and juicy result, especially when outdoor grilling isn’t feasible or desired.

Ingredients

London Broil (Flank or Top Round): Approximately 2-3 pounds. Olive Oil: 2-3 tablespoons. A neutral oil like canola or vegetable oil can be substituted. Salt: Kosher salt or sea salt, to taste. Black Pepper: Freshly ground, to taste. Optional Marinade Ingredients: Soy sauce (1/4 cup) Worcestershire sauce (2 tablespoons) Minced garlic (2-3 cloves) Dijon mustard (1 tablespoon) Lemon juice (1 tablespoon) Brown sugar (1 tablespoon) Dried herbs (such as rosemary, thyme, or oregano, 1 teaspoon each)

Preparation Steps

1. Trimming: Trim any excess fat from the surface of the London broil. A thin layer of fat is fine for flavor, but too much can cause excessive smoking in the oven. 2. Marinating (Optional): For enhanced flavor and tenderness, marinate the London broil for at least 30 minutes, or up to 24 hours, in the refrigerator. Combine the marinade ingredients in a bowl and pour over the meat in a resealable bag or dish. Ensure the meat is fully coated. 3. Bringing to Room Temperature: Remove the London broil from the refrigerator at least 30-60 minutes before cooking. This allows for more even cooking. 4. Patting Dry: Before seasoning or searing, pat the meat completely dry with paper towels. This promotes a good sear. 5. Seasoning: If not marinating, generously season the London broil with salt and pepper on both sides.

Cooking Instructions

1. Preheat Oven and Prepare Pan: Preheat the oven to 400F (200C). Place an oven-safe skillet (cast iron is ideal) or a roasting pan on the stovetop over medium-high heat. 2. Sear the London Broil: Add olive oil to the hot skillet. Once the oil is shimmering, carefully place the London broil in the skillet. Sear for 2-3 minutes per side, until a dark brown crust forms. This step is crucial for developing flavor. 3. Transfer to Oven: Carefully transfer the skillet or roasting pan with the seared London broil to the preheated oven. 4. Roast to Desired Doneness: Rare: 125-130F (52-54C) – Approximately 8-10 minutes. Medium-Rare: 130-135F (54-57C) – Approximately 10-12 minutes. Medium: 135-140F (57-60C) – Approximately 12-15 minutes. Medium-Well: 140-145F (60-63C) – Approximately 15-18 minutes. 5. Use a Meat Thermometer: The best way to ensure accurate doneness is to use a meat thermometer. Insert the thermometer into the thickest part of the London broil, avoiding bone or fat. 6. Resting: Once the London broil reaches the desired temperature, remove it from the oven and transfer it to a cutting board. Tent it loosely with foil and let it rest for at least 10-15 minutes. This allows the juices to redistribute, resulting in a more tender and flavorful final product. 7. Slicing: Slice the London broil thinly against the grain. This is crucial for tenderness. Look for the direction of the muscle fibers and slice perpendicular to them.

Serving Suggestions

Classic Presentation: Serve sliced London broil with roasted vegetables such as potatoes, carrots, and broccoli. Sauce Options: Pair with a chimichurri sauce, horseradish cream sauce, red wine reduction, or a simple pan sauce made with pan drippings and beef broth. Salad Topping: Use sliced London broil as a protein-rich topping for a large salad with mixed greens, tomatoes, cucumbers, and a vinaigrette dressing. Sandwiches/Wraps: Thinly sliced London broil makes excellent sandwiches or wraps with your favorite toppings. Tacos/Fajitas: Use London broil in tacos or fajitas.

Tips and Common Mistakes

Don’t Overcook: Overcooked London broil becomes tough and dry. Use a meat thermometer and err on the side of undercooking, as the meat will continue to cook slightly as it rests. Searing is Key: Don’t skip the searing step. It develops a flavorful crust and enhances the overall taste. Slice Against the Grain: Slicing with the grain will result in chewy meat. Resting is Essential: Resting allows the juices to redistribute, resulting in a more tender and flavorful London broil. Don’t skip this step! Avoid overcrowding the pan: If using a smaller skillet, sear the London Broil in two pieces. Overcrowding lowers the pan temperature and prevents proper searing.

Explore More Cooking Guides

Learning how to cook a London broil in an oven provides a versatile and approachable way to enjoy a flavorful and satisfying meal. Its inherent savory taste, adaptability to various culinary styles, and ease of preparation make it a valuable addition to any home cook’s repertoire. Experiment with different marinades, sauces, and accompaniments to tailor it to your preferences. For more culinary inspiration and detailed cooking guides, visit foodrecipestory.com and elevate your cooking skills!