London Broil Recipe: Mastering the Art of Marination and Grilling
London Broil is a classic dish that’s all about infusing bold flavors into a tender cut of beef. Despite its name, London Broil doesn’t refer to a specific cut of meat but rather a cooking technique that turns tougher cuts into a succulent masterpiece. In this article, we’ll delve into the secrets of creating a delicious London Broil that’s bursting with flavor, cooked to perfection, and sure to impress your dinner guests.
Table of Contents
- Demystifying London Broil: What is it?
- Choosing the Right Cut: Set the Foundation
- Crafting the Marinade: Flavor Infusion
- Marinating Marvel: The Process Unveiled
- The Grilling Art: Achieving the Perfect Cook
- Slicing and Serving: Unveiling the Magic
- Pairing Perfection: Ideal Side Dishes
- Elevating with Sauces: Enhancing the Experience
- London Broil Leftovers: Reinventing Tomorrow
- FAQs About London Broil
Demystifying London Broil: What is it?
London Broil is a technique, not a specific cut. It typically involves marinating and grilling tougher cuts of beef, creating a tender and flavorful result. The key to success lies in marinating and cooking the meat correctly.
Choosing the Right Cut: Set the Foundation
Opt for a dense, lean cut like flank steak or top round. These cuts benefit from marination and are perfect candidates for London Broil. Trim any excess fat to prevent flare-ups on the grill.
Crafting the Marinade: Flavor Infusion
Create a robust marinade using a blend of ingredients such as soy sauce, Worcestershire sauce, olive oil, minced garlic, fresh herbs (like rosemary or thyme), and a hint of acidity from lemon juice or vinegar. This blend enhances the meat’s natural flavors and tenderizes it.
Marinating Marvel: The Process Unveiled
Place the beef in a resealable plastic bag and pour the marinade over it. Seal the bag, ensuring the meat is evenly coated. Refrigerate for at least 4 hours, allowing the flavors to penetrate and soften the meat fibers.
The Grilling Art: Achieving the Perfect Cook
Preheat the grill to high heat. Remove the beef from the marinade and pat it dry with paper towels to promote a good sear. Grill the meat for about 4-6 minutes per side, depending on your desired level of doneness. Aim for a beautiful char on the outside while keeping the inside juicy.
Slicing and Serving: Unveiling the Magic
After grilling, transfer the meat to a cutting board and let it rest for a few minutes. This allows the juices to redistribute throughout the meat. Slice the London Broil against the grain into thin strips for maximum tenderness.
Pairing Perfection: Ideal Side Dishes
Serve your London Broil with a variety of sides that complement its robust flavors. Think of garlic mashed potatoes, roasted vegetables, a fresh green salad, or even a classic Caesar salad.
Elevating with Sauces: Enhancing the Experience
Consider serving your London Broil with a drizzle of homemade chimichurri sauce or a tangy balsamic reduction. These sauces add an extra layer of flavor and elevate the dish.
London Broil Leftovers: Reinventing Tomorrow
If you’re lucky enough to have leftovers, they can be transformed into mouthwatering sandwiches, wraps, or salads the next day. Thinly slice the cold meat and pair it with your favorite condiments and veggies.
FAQs About London Broil
Q1: Can I marinate London Broil overnight?
A: Overnight marination can sometimes overpower the flavors. Stick to 4-24 hours for the best results.
Q2: Can I broil London Broil instead of grilling?
A: Absolutely! Broiling can yield great results. Preheat the broiler, place the meat on a broiler pan, and follow the same cooking times as grilling.
Q3: How do I know when it’s done cooking?
A: Use a meat thermometer to gauge doneness. Aim for 125°F (52°C) for medium-rare and 135°F (57°C) for medium.
Q4: Can I freeze marinated London Broil?
A: It’s better to freeze the meat before marinating. Thaw it in the refrigerator, marinate, and then proceed with grilling.
Q5: Can I use London Broil for other dishes?
A: Absolutely! Leftover London Broil can be used in tacos, salads, sandwiches, stir-fries, and more.
Unlock the culinary magic of London Broil by mastering the art of marination and grilling. With the right cut, a well-crafted marinade, and expert grilling techniques, you can transform tougher beef cuts into a tender and flavorful masterpiece. Whether enjoyed as a main course or repurposed into delightful leftovers, London Broil is a versatile and impressive dish that’s sure to become a staple in your kitchen.
- 1 ½ -2 1/2 pounds flank steak
- 1/2 cup olive oil
- 1/3 cup reduced sodium soy sauce
- 1/4 cup balsamic vinegar
- 2 tablespoons lemon juice
- 2 tablespoons brown sugar
- 1 1/2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 TBS EACH onion powder, garlic powder
- 1 tsp EACH paprika, dried oregano, dried parsley, dried basil, pepper
- 1/2 tsp EACH dried thyme, dried rosemary, salt
- 1/2 teaspoon red pepper flakes optional
- 8 tablespoons (1 stick) unsalted butter room temperature
- 1 1/2 teaspoons lemon zest
- 1 clove garlic finely minced
- 1 1/2 tablespoons chopped fresh chives
- 2 tablespoons finely minced herbs (pick 2-3 of your favs: parsley, tarragon, thyme oregano, rosemary, basil, etc.)
- 1/8 tsp EACH salt, pepper
- Pound steak with a meat mallet or side of a can to tenderize.
- Whisk marinade ingredients together in a freezer size Ziploc bag. Reserve 2 tablespoons to use later. Add steak, press out excess air and seal. Massage marinade into the steak with your hands through the outside of the bag.
- Marinate in the refrigerator at least 4 hours or up to 12 hours (the longer the better). Meanwhile make the herb butter (instructions to follow).
- When ready to cook, remove the steak from the marinade and place it in a foil lined baking dish and let rest at least 20 minutes. Meanwhile, preheat broiler to high heat (550 degrees F) for 10 minutes.
- Broil steak 6 inches away from the boiler for 5-7 minutes per side (up to 8 minutes for extra thick steak), or until an internal thermometer reads 130-135 degrees F for medium rare or 140-145 degrees for medium. Broiling times WILL VARY depending on thickness of your steak so use a meat thermometer to check for doneness.
- Remove the steak to a cutting board and let rest for 10 minutes before slicing. Slice steak into strips across the grain (perpendicular to the long strands). Drizzle with the 2 tablespoons reserved marinade and serve with herb butter.
- Meanwhile, make Herb Butter by mashing all of the Herb Butter ingredients together in a medium bowl until blended. Transfer to a piece of plastic wrap and form into a log as your roll up the plastic wrap. Twist the ends of wrap to secure and place the butter in the refrigerator until firm (about 1 hour) or ready to use.
- Marinate long enough. I recommend marinating the London Broil for the maximum 12 hours. This will infuse the steak with TONS of flavor and optimal juiciness. On the opposite end of the spectrum, don’t marinate London Broil much longer than 12 hours or the muscle fibers can break down and become mushy.
- Don’t overcook. Don’t overcook your London Broil or it won’t be as juicy. Use a meat thermometer to check for doneness and broil to 140 degrees for medium. The steak will rise to 145 degrees after it rests. Most flank steaks will be done in 4-6 minutes per side, but if your flank steak is on the thick end of the spectrum, it can take up to 8 minutes per side.
- Use a meat thermometer The ONLY way to cook your London Broil to perfection is with a meat thermometer, otherwise it is easy to overcook your steak. A meat thermometer also allows you to accurately cook chicken, beef, pork, etc. to the perfect temperature for optimum juiciness every time.
- Let London Broil rest. While the steak cooks, the juices are forced away from the heat to the middle of the meat. The resting time allows for the redistribution and reabsorption of the juices throughout the whole steak for optimal flavor and juiciness. If you don’t allow for this calming period, valuable juices will seep out and be lost when you slice into the steak, resulting in less juicy beef.
- Slice London Broil across the grain. This will shorten the muscle fibers for tender steak.
- Salt and pepper to taste. If you feel like the London Broil is missing, it is simply salt and pepper. Season to taste so the steak is perfect for YOU!!
- Leftovers: See post for lots of fun ways to serve leftover London Broil.
HOW TO STORE AND REHEAT
- Storage: Transfer London Broil to an airtight container. Store in the refrigerator for up to five days.
- Microwave: Transfer sliced steak to a microwave safe plate. Microwave for 60 seconds then at 15 second intervals as needed.
- Skillet: Warm sliced London Broil in a skillet on the stove with some melted butter or oil over medium-low heat, flipping slices halfway through.
- Oven: Transfer steak to a baking sheet, slather with some melted butter, cover with foil and reheat at 350 degrees F for 10 minutes, or just until warmed through.
HOW TO FREEZE
- To Freeze Marinating Steak: Add steak to the marinade in a freezer bag, squeeze out excess air, label and freeze for up to 3 months. Thaw in the refrigerator overnight, then use immediately.
- To Freeze Cooked Steak: After you have cooked the London Broil, let it cool completely then transfer it to an airtight container or plastic freezer bag and squeeze out any excess air. Freeze for 2 to 3 months.
Nutrition InformationYield 1 Serving Size 8
Amount Per ServingCalories 4252Total Fat 296gSaturated Fat 112gTrans Fat 4gUnsaturated Fat 160gCholesterol 1140mgSodium 5962mgCarbohydrates 63gFiber 8gSugar 36gProtein 327g
The information contained herein is subject to change.