How To Cook London Broil

What are the best cuts of meat for making London Broil?

London Broil is not a specific cut of meat, but rather a preparation technique commonly used with certain cuts of beef that are more affordable and tend to be somewhat tough. However, they can become tender with proper marinating and cooking. The most recommended cuts for preparing London Broil include:

Flank steak: This is one of the traditional cuts used for London Broil. It is thin and fibrous, making it ideal for absorbing marinades and achieving a good sear on the grill or in the oven.
Top round: Another popular cut for this preparation. It is slightly thicker than flank steak but also has long fibers that benefit from a good marinade and quick cooking.
Coulotte or top sirloin cap: Though less common, this cut can also be used for London Broil. It is slightly more tender than the other cuts mentioned but is still great for grilling or roasting.

These cuts are ideal because, although they can be tough if overcooked, they respond well to marinating and quick, high-temperature cooking, resulting in juicy and flavorful meat if sliced correctly against the grain after cooking.

How long should you marinate London Broil?

To ensure that the London Broil is tender and full of flavor, it is recommended to marinate it for at least 2 hours. However, for the best results, it’s ideal to leave the meat in the marinade for 6 to 24 hours. This time allows acidic ingredients like vinegar or lemon juice to break down the muscle fibers of the meat, helping to tenderize it and improve its texture.

It’s important not to exceed 24 hours, as over-marinating can negatively affect the texture of the meat, making it too soft or "mushy." Also, make sure the marinade covers the entire piece of meat and turn it occasionally to ensure even absorption of flavors.

Is it necessary to sear London Broil before baking?

Before discussing whether it is necessary to sear London Broil before baking, it's important to understand that this step can significantly improve the flavor and texture of the meat. Searing the meat involves quickly browning it in a hot pan before transferring it to the oven. This process creates a caramelized outer layer that helps retain the juices and enhances the final flavor.

Here are some key points on why searing London Broil can be beneficial:

Enhances flavor: Searing creates a golden crust that intensifies the meat's flavor.
Retains juices: Searing forms a barrier that helps keep the juices inside during the baking process.
Crispy texture: The exterior of the meat becomes crispier, providing a nice contrast to the juicy interior.
Even cooking: Searing helps start the cooking process evenly before baking.
Attractive appearance: The golden crust gives the meat a more appetizing look.

Although it's not absolutely necessary, searing London Broil is a recommended step to improve both its flavor and presentation. After searing, you can continue baking for perfect results.

How to make London Broil more tender

To achieve a tender London Broil, it is essential to apply certain techniques that soften the muscle fibers of the meat. Here are some key methods:

Marinate with acidic ingredients: Use ingredients like lemon juice, vinegar, or wine in the marinade. These acids help break down the muscle fibers, making the meat more tender.
Tenderize with a mallet: Lightly pound the meat with a tenderizing mallet before marinating. This breaks the fibers and allows the marinade to penetrate better.
Dry brining: Coat the meat with kosher salt and let it rest in the refrigerator for 1-2 hours. The salt draws out moisture but then redistributes it within the meat, making it more tender.
Baking soda method: Mix baking soda with water and soak the meat for 15 minutes. This raises the pH of the meat, keeping it tender during cooking.
Slow cooking or sous-vide: Cooking London Broil at a low temperature for several hours in a slow cooker or using the sous-vide method ensures a soft and juicy texture.

By applying these techniques, your London Broil will be much more tender and enjoyable.

Ingredients for making London Broil

To prepare a London Broil in the oven, you will need a combination of main ingredients and a marinade that enhances the flavor and texture of the meat. Below are the necessary ingredients:

Main Ingredients:

London Broil (1.5 to 2 pounds): The main cut of meat, preferably flank steak or top round.
Olive oil (2 tablespoons): Helps brown the meat and adds a smooth touch when cooking.
Salt (to taste): Enhances the natural flavor of the meat.
Ground black pepper (to taste): Adds a spicy touch and balances the flavors.

For marinating:

Soy sauce (¼ cup): Provides a salty, umami flavor that penetrates the meat.
Lemon juice or balsamic vinegar (2 tablespoons): The acid helps break down the meat fibers, making it more tender.
Minced garlic (3 cloves): Adds a deep, aromatic flavor.
Dijon mustard (1 tablespoon): Adds a tangy kick and helps emulsify the marinade.
Honey or brown sugar (1 tablespoon): Adds sweetness and helps caramelize the exterior during searing and baking.
Fresh or dried herbs like rosemary or thyme (1 teaspoon): Add aromatic notes that complement the flavor of the meat.

These ingredients will help you prepare a juicy and flavorful London Broil. The marinade not only tenderizes the meat but also infuses it with intense flavors that are enhanced during cooking.

How to cook London Broil in the oven step by step

Here is a detailed explanation of how to prepare and cook a London Broil in the oven, from cleaning the cut to baking:

1. Prepare and clean the cut :

Before starting, make sure the London Broil cut is clean and dry. If necessary, trim any excess visible fat with a sharp knife. Pat it dry with paper towels to help the marinade adhere better.

2. Prepare the marinade :

In a large bowl, mix olive oil, soy sauce, lemon juice or balsamic vinegar, minced garlic, Dijon mustard, honey or brown sugar, and fresh or dried herbs like rosemary or thyme. Add salt and black pepper to taste. This combination not only adds flavor but also helps tenderize the meat fibers.

3. Marinate the meat :

Place the London Broil in a resealable plastic bag or a large container and pour the marinade over the meat. Ensure it is fully covered. Let it marinate in the refrigerator for at least 6 hours, ideally between 6 and 24 hours for a more tender and flavorful result.

4. Season after marinating :

Remove the meat from the marinade and lightly pat it dry with paper towels to remove excess liquid. Then, add a bit more salt and black pepper to taste on both sides of the London Broil to enhance the flavors before searing.

5. Preheat the oven :

While the meat is finishing marinating, preheat your oven to 400°F (200°C).

6. Sear the meat (optional but recommended) :

Heat a large skillet over medium-high heat with 2 tablespoons of olive oil. Place the meat in the hot skillet and sear for 2-3 minutes per side, until a golden-brown crust forms.

Bake the London Broil :

After searing, transfer the skillet directly into the oven (if it's oven-safe) or place the meat on a baking sheet. Cook according to your desired doneness:

Rest the meat :

Once out of the oven, let the London Broil rest for at least 10 minutes before slicing. This resting period is essential to allow the juices to redistribute within the meat, keeping it juicy.

7. Slice against the grain :

Finally, slice the meat thinly against the grain to maximize tenderness and enjoy it at its best.

By following these steps, you’ll achieve a juicy, tender, and flavorful London Broil, ready to serve with your favorite sides.

Ideal Internal Temperatures for London Broil

Controlling the internal temperature is key to achieving the perfect doneness for London Broil. Depending on how you prefer your meat, here are the ideal internal temperatures:

Rare: The internal temperature should be 125°F (52°C). At this point, the meat will be red in the center and very juicy.
Medium rare: The internal temperature should be between 130°F and 135°F (54°C - 57°C). The center will be pink and juicy.
Medium: For medium doneness, the temperature should reach between 140°F and 145°F (60°C - 63°C). The meat will be slightly pink in the center.
Medium well: If you prefer more well-done meat, aim for an internal temperature of 150°F to 155°F (65°C - 68°C). Here, the meat will have only a slight pink hue in the center.
Well done: For fully cooked meat, the temperature should exceed 160°F (71°C). At this point, the meat will be completely brown inside.

It is recommended to use a meat thermometer to ensure you reach the desired internal temperature without overcooking. Also, remember that the meat will continue to cook slightly as it rests after being removed from the oven.

How to slice London Broil after cooking

Slicing London Broil correctly is essential to ensure the meat is as tender as possible. Below are the key steps to do it:

Let the meat rest: Once you remove the London Broil from the oven, let it rest for at least 10 minutes. This step allows the juices to redistribute within the meat, preventing them from escaping when you slice it.
Identify the grain of the meat: Carefully observe the direction in which the muscle fibers run through the meat. These fibers give the meat its firmness, so it's important to cut them correctly.
Slice against the grain: Use a sharp knife and cut at a perpendicular angle to the fibers (against the grain). This breaks down the long, tough fibers, making each bite more tender and easier to chew.
Make thin slices: Slice the London Broil into thin pieces, about 1/4 inch thick. Thin slices allow you to better enjoy the texture and flavor of the meat.

Best Side Dishes to Serve with London Broil

London Broil is a versatile dish that pairs well with a variety of side dishes, from classic options to more adventurous plates. Here are some of the best sides to complement its flavor:

Mashed potatoes: Creamy and smooth, mashed potatoes are a classic side that balances the intense flavor of London Broil.
Roasted potatoes: Roasted potatoes with olive oil and herbs are a crispy and flavorful option that perfectly complements the meat.
Rice with vegetables: Brown or white rice with fresh vegetables adds lightness and freshness to the dish, balancing the richness of the meat.
Roasted asparagus: Roasted asparagus with olive oil and garlic adds a healthy and fresh touch to the main dish.
Asian salad: A light salad with cabbage, carrots, and ginger-sesame dressing offers a refreshing contrast to London Broil.
Sautéed mushrooms: Mushrooms sautéed in butter and garlic provide an earthy flavor that pairs well with the meat.
Potato gratin: This classic creamy potato gratin is perfect for accompanying London Broil, offering a soft and rich texture.
Sweet potato fries: Crispy sweet potato fries add a sweet touch that contrasts perfectly with the savory flavor of London Broil.

These side dishes not only complement the flavor of London Broil but also add a variety of textures and flavors to the meal, making it more complete and delicious.

Frequently Asked Questions (FAQs)

Q: Can you cook London Broil without marinating?

A: Yes, it is possible to cook London Broil without marinating, but the marinade helps tenderize the meat and enhance its flavor. If you choose not to marinate it, make sure to season the meat well and cook it properly to avoid it becoming tough.

Q: How long does it take to cook London Broil in the oven?

A: The cooking time depends on the thickness of the meat and your desired level of doneness. Generally, it takes between 10 and 12 minutes per side for medium doneness in a preheated oven at 400°F (200°C).

Q: Is it better to cook London Broil in the oven or on the grill?

A: Both methods are effective, but grilling gives it a smoky flavor that many people prefer. The oven is a more convenient option if you don't have access to a grill or if you prefer more precise temperature control.

Q: How do you reheat London Broil without drying it out?

A: To reheat London Broil without losing its juiciness, wrap it in aluminum foil and place it in a low-temperature oven (around 275°F/135°C) for about 10-15 minutes. This will help retain the juices inside the meat.