How To Cook London Broil In The Oven

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Introduction

London broil, while often misunderstood, is a flavorful and relatively affordable cut of beef that, when cooked properly, offers a delightful culinary experience. The term “London broil” doesn’t refer to a specific cut of meat but rather a method of preparing a thick cut of beef, typically from the flank steak or top round. Its popularity stems from its relatively lean nature and versatility, making it a great option for a weeknight dinner. Cooking London broil in the oven is a convenient method, allowing for controlled heat and consistent results, particularly when outdoor grilling isn’t feasible.

Ingredients

For a flavorful and tender oven-baked London broil, the following ingredients are recommended:

• 1 (2-3 pound) London Broil (flank steak or top round)
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 tablespoon Worcestershire sauce
• 1 tablespoon Dijon mustard
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• 1/2 teaspoon smoked paprika
• Salt and freshly ground black pepper to taste

Possible substitutions: For a bolder flavor, consider adding a tablespoon of balsamic vinegar to the marinade. Fresh herbs, such as rosemary and thyme, can be used in place of dried, adjusting the quantity to taste (generally, use 3 times the amount of fresh herbs compared to dried). Soy sauce can be used in place of Worcestershire sauce, though it will impart a slightly different flavor profile.

Preparation Steps

Proper preparation is crucial for a tender and flavorful London broil.

1. Trim the Fat: Trim any excess fat from the surface of the London broil. Leaving a thin layer is fine for flavor, but large pockets of fat can cause uneven cooking.
2. Score the Surface (Optional): Lightly score the surface of the meat in a crosshatch pattern. This helps the marinade penetrate deeper and prevents the meat from curling during cooking. Be careful not to cut too deeply.
3. Prepare the Marinade: In a bowl, whisk together the olive oil, minced garlic, Worcestershire sauce, Dijon mustard, rosemary, thyme, smoked paprika, salt, and pepper.
4. Marinate the Meat: Place the London broil in a resealable plastic bag or a shallow dish. Pour the marinade over the meat, ensuring it’s evenly coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, or preferably overnight. The longer the marinating time, the more flavorful and tender the meat will be.
5. Bring to Room Temperature: Remove the London broil from the refrigerator about 30 minutes before cooking. This allows the meat to cook more evenly.

Tip: Gently massage the marinade into the meat to help it absorb more flavor.

Cooking Instructions

The key to cooking a London broil in the oven is achieving a perfect sear and then finishing it at a lower temperature to ensure tenderness.

1. Preheat the Oven: Preheat the oven to 425F (220C).
2. Sear the Meat: Heat an oven-safe skillet (cast iron is ideal) over medium-high heat. Add a tablespoon of olive oil to the skillet. Once the oil is hot and shimmering, carefully place the London broil in the skillet. Sear for 3-4 minutes per side, until a rich brown crust forms. Searing locks in the juices and enhances the flavor.
3. Roast in the Oven: Transfer the skillet to the preheated oven. Roast for 8-12 minutes for medium-rare (internal temperature of 130-135F/54-57C), or 12-15 minutes for medium (internal temperature of 135-140F/57-60C). Use a meat thermometer to ensure accurate temperature readings. Cooking time will vary depending on the thickness of the London broil.
4. Rest the Meat: Remove the skillet from the oven and transfer the London broil to a cutting board. Tent loosely with foil and let it rest for at least 10 minutes before slicing. Resting allows the juices to redistribute, resulting in a more tender and flavorful piece of meat.
5. Slice Against the Grain: Slice the London broil thinly against the grain. This is crucial for tenderness, as it shortens the muscle fibers.

Temperature Guide:

• Rare: 125-130F (52-54C)
• Medium-Rare: 130-135F (54-57C)
• Medium: 135-140F (57-60C)
• Medium-Well: 140-145F (60-63C)
• Well-Done: 145F+ (63C+) (Not recommended for London Broil)

Serving Suggestions

London broil is incredibly versatile and can be served in a variety of ways.

• Classic Dinner: Serve sliced London broil with roasted vegetables (such as potatoes, carrots, and broccoli) and a side of mashed potatoes or rice.
• Salad Topper: Thinly sliced London broil makes an excellent addition to salads. Try it on a bed of mixed greens with a vinaigrette dressing.
• Sandwiches and Wraps: Use leftover London broil to make delicious sandwiches or wraps. Add your favorite toppings, such as lettuce, tomato, onion, and a flavorful sauce.
• Fajitas: Slice the London broil into strips and use it for fajitas. Serve with sauted peppers and onions, tortillas, and your favorite toppings.
• Sauces: Enhance the flavor of your London broil with a complementary sauce. Consider a chimichurri sauce, a red wine reduction, or a creamy horseradish sauce.

Tips and Common Mistakes

To ensure a perfect London broil every time, keep these tips in mind:

• Don’t Overcook: Overcooking is the most common mistake. London broil is best served medium-rare to medium. Use a meat thermometer to monitor the internal temperature.
• Always Rest the Meat: Resting is crucial for allowing the juices to redistribute, resulting in a more tender and flavorful piece of meat. Don’t skip this step.
• Slice Against the Grain: This is essential for tenderness. Look for the direction of the muscle fibers and slice perpendicular to them.
• Don’t Skip the Marinade: Marinating helps to tenderize the meat and add flavor. Marinate for at least 2 hours, or preferably overnight.
• Hot Skillet is Key: Ensure the skillet is hot before searing the meat. This will help to create a flavorful crust and lock in the juices.

Explore More Cooking Guides

Mastering the art of cooking London broil in the oven opens a world of flavorful possibilities. This technique offers a convenient and reliable way to enjoy a tender and delicious cut of beef. Its adaptability allows for creative variations and pairings, making it a valuable addition to any home cook’s repertoire. Embrace this culinary skill, experiment with different marinades and serving suggestions, and elevate your dining experiences. For more delectable recipes and expert cooking guidance, visit foodrecipestory.com and embark on a culinary adventure.