How To Cook London Broil Without Marinating

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Introduction

London broil, despite its name, isn’t a specific cut of meat, but rather a cooking method applied to a relatively lean cut, typically flank steak or top round. The term gained popularity in the United States in the mid-20th century and usually involves marinating the meat to tenderize it. However, delicious results are attainable even without a marinade. The key lies in proper preparation, high heat, and precise cooking to ensure a tender and flavorful dish.

Ingredients

The focus here is on highlighting the natural flavors of the beef. For a simple London broil without marinating, you’ll need:

• London Broil (Flank Steak or Top Round): Approximately 1.5 – 2 pounds, about 1-inch thick. Flank steak is generally more tender, while top round is leaner.
• Olive Oil: A good quality olive oil, about 2 tablespoons, is essential for searing.
• Salt: Kosher salt or sea salt to taste.
• Black Pepper: Freshly ground black pepper to taste.
• Optional Seasonings: Garlic powder, onion powder, smoked paprika, or dried herbs like rosemary or thyme can be added sparingly for extra flavor. Avoid using salt-heavy seasonings, as the primary seasoning is simply salt and pepper.

Preparation Steps

Proper preparation is crucial when skipping the marinade. Here’s how to get the London broil ready for cooking:

1. Pat Dry: Thoroughly pat the London broil dry with paper towels. This is essential for achieving a good sear. Excess moisture will steam the meat instead of browning it.
2. Trim (If Necessary): Trim any excess silver skin or large pieces of fat from the surface of the meat. While a little fat is desirable for flavor, too much can cause flare-ups during cooking, especially on the grill.
3. Score (Optional): For flank steak, scoring the surface in a crosshatch pattern can help tenderize the meat and allow seasonings to penetrate slightly. Make shallow cuts, about 1/8 inch deep, without cutting all the way through the meat.
4. Season Generously: Liberally season both sides of the London broil with salt and pepper. Do this at least 30 minutes before cooking, or even up to an hour. Allowing the salt to penetrate the meat helps to draw out moisture and enhance flavor. If using optional seasonings, apply them evenly as well.
5. Bring to Room Temperature: Let the seasoned London broil sit at room temperature for about 30 minutes before cooking. This allows for more even cooking.

Cooking Instructions

There are several cooking methods suitable for London broil without marinating. Regardless of the method chosen, the key is high heat and precise timing. 1. Broiling (Oven): This method mimics the intense heat of a grill and is excellent for creating a flavorful crust.

1. Preheat Broiler: Position the oven rack about 4-6 inches from the broiler element and preheat the broiler on high.
2. Prepare Pan: Place the London broil on a broiler pan or a cast-iron skillet. A broiler pan allows fat to drip away, preventing flare-ups.
3. Broil: Broil for 4-6 minutes per side for medium-rare, flipping once. Cooking time will vary depending on the thickness of the steak and the broiler’s strength. Use a meat thermometer to ensure accuracy.
4. Rest: Remove from the oven and let rest for at least 10 minutes before slicing. Tent with foil to keep warm.

2. Grilling: Grilling provides excellent flavor and char.

1. Preheat Grill: Preheat the grill to high heat (450-550F or 232-288C).
2. Grill: Place the London broil on the hot grill grates. Grill for 3-5 minutes per side for medium-rare, flipping once. Adjust cooking time based on the desired level of doneness and the thickness of the steak.
3. Rest: Remove from the grill and let rest for at least 10 minutes before slicing.

3. Pan-Searing (Stovetop): This is a good option for smaller cuts or when weather prevents grilling.

1. Preheat Pan: Heat a heavy-bottomed skillet (cast iron is ideal) over high heat until it is smoking hot. Add the olive oil.
2. Sear: Carefully place the London broil in the hot pan and sear for 3-5 minutes per side, or until a deep brown crust forms.
3. Finish in Oven (Optional): For thicker cuts, transfer the pan to a preheated oven at 350F (175C) and bake for an additional 5-10 minutes, or until the desired internal temperature is reached.
4. Rest: Remove from the pan and let rest for at least 10 minutes before slicing.

Recommended Times and Temperatures:

• Rare: 125-130F (52-54C)
• Medium-Rare: 130-135F (54-57C)
• Medium: 135-145F (57-63C)
• Medium-Well: 145-155F (63-68C)
• Well Done: 155F+ (68C+) – Not recommended, as it will likely result in a tough London broil

Serving Suggestions

Serving London broil correctly is just as important as cooking it properly. Always slice against the grain to maximize tenderness.

• Slice Thinly: Use a sharp knife to slice the London broil thinly against the grain. This shortens the muscle fibers, making the meat easier to chew.
• Classic Sides: Serve with roasted potatoes, grilled asparagus, creamed spinach, or a simple green salad.
• Sauce Options: While the London broil is flavorful on its own, a simple sauce can enhance the experience. Consider a chimichurri, balsamic glaze, or a horseradish cream sauce.
• Sandwiches or Salads: Leftover London broil is excellent in sandwiches or salads.
• Presentation: Arrange the sliced London broil attractively on a platter, drizzling with any pan juices or sauce.

Tips and Common Mistakes

To ensure a perfectly cooked London broil without marinating, avoid these common pitfalls:

• Not Patting Dry: Failing to dry the meat thoroughly prevents proper searing.
• Under-Seasoning: Be generous with salt and pepper. This is especially important when not using a marinade.
• Overcooking: London broil is best served medium-rare to medium. Overcooking will result in a tough and dry piece of meat. Use a meat thermometer to avoid this.
• Not Resting: Allowing the meat to rest is crucial. Resting allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful result.
• Slicing Incorrectly: Always slice against the grain. Failing to do so will result in a chewy and less enjoyable eating experience.
• Insufficiently High Heat: Insufficiently high heat will steam the meat, not sear it. Ensure the broiler, grill, or pan is very hot before adding the meat.

Explore More Cooking Guides

Learning how to cook London broil without marinating offers a flavorful and relatively quick way to enjoy a delicious cut of beef. Its simplicity highlights the meat’s natural flavors, and its versatility allows for adaptation to various side dishes and sauces. By mastering the techniques of proper seasoning, high-heat cooking, and attentive slicing, a restaurant-quality meal is achievable at home. Ready to elevate your cooking skills? Try this method today and explore more exciting cooking guides at foodrecipestory.com for endless culinary inspiration!