London Broil Recipe: Perfect Grilled, Pan-Seared, and Oven-Baked Methods

Let's talk london broil. It's a classic, right? You see it on menus, and it seems like everyone loves it. But for years, I struggled with it. I’d end up with tough, dry meat more often than not. It was enough to make me want to give up on London broil altogether. But then, I cracked the code, discovered the secrets to making it juicy and tender. This article is my journey with London broil, sharing everything I've learned. We'll cover three main methods: grilling, pan-searing, and oven-baking. I'll tell you about the best cuts of meat, the perfect seasonings, and the importance of marinating (it’s a game-changer!). We'll even talk about how to slice the meat for a stunning presentation.So, grab a cuppa, get comfortable, and let's get cooking!

(Part 1) Understanding London Broil

What is London Broil?

Let’s clear the air: What exactly is London broil? It's not a specific cut of meat like ribeye or tenderloin. It's a cooking method that originated in the United States. Think of it as a technique for cooking tougher cuts of beef, like top round, bottom round, or sirloin tip – those cuts that need a little extra help to become tender and delicious.

Why is it called London Broil?

The name is a bit of a mystery, with a couple of possible explanations. One theory is that it was originally called "London Roast," and that over time, "Roast" was replaced with "Broil" as the cooking method became more popular. Another theory points to a butcher in London who sold this particular cut of meat. Who knows? Regardless, the name has stuck!

What Makes London Broil Different?

The magic of London broil lies in the cooking technique. It’s all about applying intense heat to the surface of the meat, creating a flavorful crust, and then cooking it through to a perfect medium-rare or medium doneness. This process helps to break down the tough muscle fibers and transforms that tough cut of beef into something tender and juicy.

What Makes London Broil Special?

For me, the best part about London broil is its versatility. You can serve it with countless sides and sauces. It's fantastic for a casual weeknight dinner or a more formal gathering. And honestly, it always feels impressive to nail a perfectly cooked piece of meat! It’s one of those dishes that always makes me feel like a culinary rockstar.

(Part 2) choosing the right cut of Meat

The best cuts for london broil

As I mentioned, London broil is typically made with tougher cuts of beef. These cuts have lots of connective tissue that needs some extra love to become tender. Here are some of the best cuts to use:

• Top Round: This cut is lean and flavorful, with a good amount of marbling. It's a great all-around choice for London broil. You can find it easily at most grocery stores.
• Bottom Round: Very similar to top round, but it has a slightly stronger flavor and a bit more marbling. It’s a great option for adding a little extra richness to your London broil.
• Sirloin Tip: This cut is a bit tougher than the others, but it’s packed with flavor. It's best cooked to medium-rare or medium to keep it juicy and tender.
• flank steak: While not traditionally used for London broil, flank steak is another great option. It’s flavorful and relatively inexpensive. You’ll want to slice it across the grain after cooking for the most tender results.

Tips for Choosing the Right Cut

Here's what to look for when picking your cut of meat:

• Marbling: The more marbling (those streaks of fat) the meat has, the more flavorful and tender it will be. Aim for a cut with a good amount of marbling for the best results.
• Thickness: Choose a cut that's about 1-1.5 inches thick. This allows for a nice sear on the outside and a juicy interior.
• Color: The meat should have a deep red color and a nice gloss. Avoid anything that looks dry or discolored. Trust your gut on this one!

(Part 3) The Power of Marinating

Why marinate london broil?

Marinating your London broil is a crucial step. It helps tenderize the meat, infuse it with delicious flavor, and creates that beautiful crust we all love. Even if you only have 30 minutes to spare, it's worth it!

What to Marinate with

The possibilities for marinades are endless, but here are a few of my personal favorites:

• Soy Sauce Marinade: A classic combination of soy sauce, garlic, ginger, and a touch of honey or brown sugar. It adds a beautiful umami flavor.
• Citrus Marinade: Uses citrus juices like lemon, orange, or lime, along with herbs like rosemary, thyme, and oregano. This marinade gives the meat a bright, tangy flavor.
• Red Wine Marinade: A robust marinade that adds a rich, earthy flavor to the meat. Use red wine vinegar, olive oil, garlic, and herbs like rosemary or thyme. It’s perfect for a sophisticated touch.
• Olive Oil Marinade: A simple yet effective marinade using olive oil, garlic, lemon juice, and herbs like parsley, oregano, and basil. It's a great go-to for a fresh and flavorful marinade.

How to Marinate London Broil

Once you've chosen your marinade, place the meat in a large resealable bag or a shallow dish. Pour the marinade over it, making sure it covers all sides. Refrigerate for at least 30 minutes, or up to overnight. The longer it marinates, the more flavor it will absorb. Be sure to turn the meat every few hours to ensure even marinating.

(Part 4) Grilled London Broil

The Ultimate Grilled London Broil

Grilling is the classic way to cook London broil. It’s fast, easy, and adds a delicious smoky flavor. Here's my foolproof method for grilling london broil:

Before You Grill

Start by prepping your grill. If you're using a gas grill, preheat it to medium-high heat. For a charcoal grill, use a chimney starter to get the coals nice and hot. You want a good, even heat for cooking the London broil to perfection.

Grilling Instructions

1. Sear: Place the marinated meat on the hot grill and sear for 2-3 minutes per side. This creates a beautiful, crispy crust and locks in all those juicy flavors.

2. Reduce Heat: Turn down the heat to medium and continue cooking for 5-7 minutes per side, or until the internal temperature reaches 135 degrees F (57 degrees C) for medium-rare. Be sure to check the temperature with a meat thermometer for the most accurate results.

3. Rest: Remove the meat from the grill and let it rest for 10 minutes before slicing. This allows the juices to redistribute throughout the meat, making it even more tender.

grilling tips

• Use a meat thermometer: This ensures that your London broil is cooked to your desired doneness. No more guessing!
• Don't overcrowd the grill: Give the meat plenty of space to cook evenly. If you crowd the grill, the meat will steam instead of sear.
• Don't flip the meat too often: This helps to prevent the meat from drying out. Try to flip it only once or twice during cooking.

(Part 5) Pan-Seared London Broil

Pan-Seared London Broil

No grill? No problem! You can easily pan-sear london broil in your kitchen for a delicious result. Here's how to do it:

Before You Sear

Preheat a large skillet or cast iron pan over medium-high heat. Add a tablespoon or two of oil to the pan. You want the oil to be shimmering before you add the meat.

Pan-Searing Instructions

1. Sear: Once the oil is shimmering, add the marinated meat to the pan and sear for 2-3 minutes per side.

2. Reduce Heat: Reduce the heat to medium and continue cooking for 5-7 minutes per side, or until the internal temperature reaches 135 degrees F (57 degrees C) for medium-rare.

3. Rest: Remove the meat from the pan and let it rest for 10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful London broil.

Pan-Searing Tips

• Use a heavy pan: A heavy pan will distribute heat evenly and prevent the meat from sticking.
• Don't overcrowd the pan: Give the meat space to cook evenly.
• Don't flip the meat too often: This helps to prevent the meat from drying out. Let it cook undisturbed until it’s time to flip.

(Part 6) oven-baked london broil

Oven-Baked London Broil

For a more hands-off approach, you can bake your London broil in the oven. It's perfect for busy weeknights. It's just as delicious as grilling or pan-searing, but with less fuss.

Before You Bake

Preheat your oven to 400 degrees F (200 degrees C).

Oven-Baking Instructions

1. Sear: Heat a large skillet or cast iron pan over medium-high heat and add a tablespoon or two of oil. Sear the marinated meat for 2-3 minutes per side to create a nice crust.

2. Transfer to Oven: Transfer the seared meat to a baking dish.

3. Bake: Bake for 15-20 minutes, or until the internal temperature reaches 135 degrees F (57 degrees C) for medium-rare. Be sure to check the temperature with a meat thermometer to make sure it’s cooked perfectly.

4. Rest: Remove the meat from the oven and let it rest for 10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful London broil.

Oven-baking tips

• Use a meat thermometer: This ensures that the meat is cooked to your desired doneness.
• Don't overcrowd the baking dish: Give the meat space to cook evenly.

(Part 7) Slicing London Broil Like a Pro

How to slice london broil

After your London broil has rested, it's time to slice it. Here's how to get those beautiful, thin slices that will make your dinner look and taste incredible:

1. Cut Against the Grain: To ensure tender, juicy slices, cut the meat against the grain. This means slicing perpendicular to the direction of the muscle fibers. Think of it like slicing through the meat's “stripes.”

2. Use a Sharp Knife: A sharp knife makes the job easier and prevents the meat from tearing. I always use a good, sturdy chef’s knife for slicing London broil.

3. Slice Thinly: Aim for slices that are about 1/4 inch thick. This ensures that each slice is tender and cooks evenly.

Slicing Tips

• Use a cutting board: This protects your countertop and prevents the meat from sliding around. I always use a large, sturdy cutting board for slicing meat.
• Be Patient: Take your time and make sure you're slicing against the grain. It’s worth taking your time to get it right, and you’ll be rewarded with perfectly tender slices.

(Part 8) Serving London Broil

London Broil: The Perfect Centerpiece

Now that you’ve got perfectly cooked and beautifully sliced London broil, it’s time to serve it up! Here are some ideas to make it a truly delicious meal:

side dishes

• mashed potatoes: A classic and comforting side dish that always pairs well with London broil. You can’t go wrong with a creamy, buttery mash.
• Roasted Vegetables: Add a colorful and flavorful touch with roasted vegetables like asparagus, carrots, or Brussels sprouts. The roasted vegetables complement the meat’s rich flavor.
• rice pilaf: A simple and elegant side dish that complements the meat well. A rice pilaf adds a touch of sophistication to any meal.
• Green Salad: A refreshing contrast to the richness of the meat. A fresh salad adds a light and bright touch to the meal.

Sauces

• Mushroom Gravy: A rich and savory sauce that goes well with London broil. It adds a beautiful earthy depth of flavor.
• Red Wine Sauce: A classic sauce that adds depth of flavor to the meat. It’s perfect for a sophisticated meal.
• Horseradish Cream: A tangy and creamy sauce that complements the meat’s flavor. It adds a refreshing touch of brightness to the dish.
• Béarnaise Sauce: A classic French sauce that is rich and buttery. It’s a luxurious and decadent sauce that elevates the dish.

(Part 9) london broil leftovers

What to do with Leftovers

London broil is just as delicious cold as it is hot. Here are some ideas for using leftovers:

• Sandwiches: Slice the leftover meat thinly and use it to make delicious sandwiches. Try it on crusty bread with some mayonnaise, mustard, lettuce, and tomato.
• Salads: Add the leftover meat to a salad for a hearty and flavorful meal. Combine it with mixed greens, vegetables, and a vinaigrette for a satisfying lunch or dinner.
• Soup: Chop the leftover meat and add it to a soup for extra protein and flavor. It adds a hearty element to any soup.
• Pasta: Use the leftover meat to make a pasta dish with a delicious sauce. Slice it thinly and toss it with your favorite pasta and sauce for a quick and easy meal.

Storing London Broil

To store leftovers, place the meat in an airtight container and refrigerate for up to 3-4 days. It's best to use leftovers within this time frame for the best flavor and texture.

(Part 10) FAQs

1. How do I know when London broil is done?

The best way to know when London broil is done is to use a meat thermometer. For medium-rare, the internal temperature should reach 135 degrees F (57 degrees C). For medium, it should reach 140 degrees F (60 degrees C). For medium-well, it should reach 145 degrees F (63 degrees C).

2. How do I keep London broil from drying out?

The key to preventing London broil from drying out is to cook it to the correct temperature and let it rest before slicing. Overcooking will cause the meat to become dry and tough. Resting the meat allows the juices to redistribute throughout the muscle fibers, making it more tender and juicy.

3. Can I use a different cut of meat for London broil?

While tougher cuts of beef are traditionally used for London broil, you can also use other cuts like ribeye, new york strip, or tenderloin. However, these cuts are more tender and will require less cooking time. It’s important to adjust the cooking time based on the thickness and tenderness of the cut you choose.

4. What kind of marinade should I use?

The best marinade for London broil is a matter of personal preference. Some popular marinades include soy sauce marinades, citrus marinades, red wine marinades, and olive oil marinades. Experiment with different flavors to find your favorite!

5. What's the best way to slice London broil?

To ensure tender, juicy slices, cut the meat against the grain. This means slicing perpendicular to the direction of the muscle fibers. Use a sharp knife and slice thinly for best results. This technique will make a big difference in the tenderness and texture of your London broil.