London Broil II: Mastering the Marinate, Sear, and Slice for the Perfect Steak
London broil, often misunderstood and sometimes mishandled, can be a truly spectacular steak when prepared correctly. This recipe, “London Broil II,” builds upon the basics, focusing on a deeply flavorful marinade, a perfectly seared crust, and the all-important slicing technique. We’ll explore everything from choosing the right cut of meat to adjusting cooking times for your preferred level of doneness. Forget tough, chewy London broil – prepare to create a tender, juicy, and utterly delicious steak that will impress your family and friends.
What is London Broil?
Interestingly, London broil doesn’t actually refer to a specific cut of meat. It’s a cooking method, traditionally applied to a relatively lean and tough cut, usually flank steak. However, top round steak is also frequently sold as London broil. The key is to marinate the meat to tenderize it, cook it quickly at high heat (usually broiling or grilling), and then slice it thinly against the grain.
In this “London Broil II” recipe, we’ll be focusing primarily on **flank steak** due to its superior flavor and texture compared to top round, when cooked correctly. While top round can work, flank steak offers a richer, more beefy taste that shines through the marinade.
Why “London Broil II”?
This recipe is “London Broil II” because it emphasizes improvements and refinements over basic London broil recipes. It’s about taking the core concepts and elevating them to achieve truly exceptional results. We’ll delve into:
* **A more complex and flavorful marinade:** Moving beyond simple soy sauce and Worcestershire, we’ll create a marinade with layers of umami, acidity, and aromatics.
* **Optimal searing techniques:** Achieving a deep, flavorful crust is crucial. We’ll explore different methods, including stovetop searing and grilling.
* **Precise cooking times:** No more guesswork! We’ll provide guidelines for achieving your preferred level of doneness using a meat thermometer.
* **The essential slicing technique:** Slicing against the grain is the single most important factor in ensuring a tender final product. We’ll show you exactly how to do it.
Ingredients for London Broil II
Here’s what you’ll need for this incredible London broil recipe:
* **Flank Steak:** 2-2.5 pounds, about 1-inch thick. Look for a steak with good marbling (flecks of fat) for the best flavor.
* **Marinade:**
* 1/2 cup Olive Oil: Provides moisture and helps the marinade penetrate the meat.
* 1/4 cup Soy Sauce: Adds umami and saltiness.
* 1/4 cup Balsamic Vinegar: Provides acidity to tenderize the meat and adds a touch of sweetness.
* 2 tablespoons Worcestershire Sauce: Enhances the savory flavor.
* 2 tablespoons Dijon Mustard: Adds tang and emulsifies the marinade.
* 4 cloves Garlic: Minced, for aromatic flavor.
* 1 tablespoon Fresh Rosemary: Chopped, for herbaceous notes. (Dried rosemary can be substituted, use 1 teaspoon).
* 1 tablespoon Fresh Thyme: Chopped, for earthy flavor. (Dried thyme can be substituted, use 1 teaspoon).
* 1 teaspoon Smoked Paprika: Adds a smoky depth of flavor.
* 1/2 teaspoon Red Pepper Flakes: For a touch of heat (optional).
* 1/2 teaspoon Black Pepper: Freshly ground, to taste.
Equipment You’ll Need
* Large resealable plastic bag or shallow dish for marinating
* Meat thermometer
* Cast iron skillet (optional, for stovetop searing)
* Grill (optional)
* Cutting board
* Sharp knife
Step-by-Step Instructions: Achieving London Broil Perfection
Follow these detailed steps to create a London broil that’s tender, juicy, and packed with flavor:
**Step 1: Prepare the Marinade (At Least 4 Hours, Ideally Overnight)**
1. In a medium bowl, whisk together the olive oil, soy sauce, balsamic vinegar, Worcestershire sauce, Dijon mustard, minced garlic, rosemary, thyme, smoked paprika, red pepper flakes (if using), and black pepper.
2. Place the flank steak in a large resealable plastic bag or a shallow dish.
3. Pour the marinade over the steak, ensuring it’s evenly coated. If using a plastic bag, squeeze out any excess air.
4. Marinate in the refrigerator for at least 4 hours, or preferably overnight. The longer it marinates, the more tender and flavorful the steak will be. Turning the bag or flipping the steak occasionally will help ensure even marinating.
**Step 2: Preparing for Cooking**
1. Remove the steak from the refrigerator 30-60 minutes before cooking to allow it to come to room temperature. This will help it cook more evenly.
2. Preheat your grill to high heat or preheat a cast iron skillet over high heat. If using a cast iron skillet, ensure it’s smoking hot before adding the steak.
**Step 3: Cooking the London Broil (Stovetop Method)**
1. Remove the steak from the marinade and pat it dry with paper towels. This is crucial for achieving a good sear. Discard the marinade.
2. Carefully place the steak in the screaming hot cast iron skillet.
3. Sear for 3-4 minutes per side for medium-rare (130-135°F), 4-5 minutes per side for medium (135-145°F), or 5-6 minutes per side for medium-well (145-155°F).
4. Use a meat thermometer to check the internal temperature. Insert the thermometer into the thickest part of the steak.
**Step 3: Cooking the London Broil (Grilling Method)**
1. Remove the steak from the marinade and pat it dry with paper towels. This is crucial for achieving a good sear. Discard the marinade.
2. Place the steak on the preheated grill over direct high heat.
3. Grill for 3-4 minutes per side for medium-rare (130-135°F), 4-5 minutes per side for medium (135-145°F), or 5-6 minutes per side for medium-well (145-155°F).
4. Use a meat thermometer to check the internal temperature. Insert the thermometer into the thickest part of the steak.
**Important Note:** Cooking times are approximate and may vary depending on the thickness of the steak and the heat of your grill or stovetop. Always use a meat thermometer to ensure the steak is cooked to your desired level of doneness.
**Step 4: Resting and Slicing: The Keys to Tenderness**
1. Remove the steak from the heat and place it on a cutting board.
2. Tent loosely with foil and let it rest for at least 10 minutes. This allows the juices to redistribute throughout the steak, resulting in a more tender and flavorful final product. Do not skip this step!
3. After resting, it’s time to slice the steak. This is where the magic happens. Locate the grain of the meat. The grain refers to the direction the muscle fibers are running.
4. Using a sharp knife, slice the steak thinly **against the grain**. Cutting against the grain shortens the muscle fibers, making the steak significantly more tender.
5. Serve immediately and enjoy!
Tips for the Perfect London Broil
* **Don’t overcook it:** Flank steak is best served medium-rare to medium. Overcooking will make it tough and dry.
* **Pat the steak dry:** Before searing, patting the steak dry is essential for achieving a good crust. Moisture inhibits browning.
* **Use a hot pan or grill:** High heat is crucial for searing the steak and locking in the juices.
* **Let it rest:** Resting the steak is just as important as cooking it. Don’t skip this step!
* **Slice against the grain:** This is the single most important factor in ensuring a tender final product.
* **Experiment with the marinade:** Feel free to customize the marinade to your liking. Add different herbs, spices, or sauces to create your own unique flavor profile.
* **Consider a reverse sear:** For an even more tender result, consider a reverse sear. Cook the steak in a low oven (around 275°F) until it reaches about 115-120°F, then sear it in a hot skillet or on the grill for a minute or two per side.
Serving Suggestions
London broil is incredibly versatile and pairs well with a variety of sides. Here are a few ideas:
* **Roasted vegetables:** Asparagus, broccoli, Brussels sprouts, carrots, or potatoes.
* **Mashed potatoes or sweet potatoes:** Creamy and comforting.
* **Salad:** A fresh green salad or a more substantial salad with grains and vegetables.
* **Grilled corn on the cob:** A classic summer side.
* **Rice or quinoa:** A simple and healthy grain option.
* **Chimichurri sauce:** A vibrant and herbaceous Argentinian sauce that complements the steak perfectly.
Variations on London Broil II
Once you’ve mastered the basic recipe, feel free to experiment with different variations:
* **Spicy London Broil:** Add more red pepper flakes to the marinade or use a hot sauce like sriracha.
* **Asian-Inspired London Broil:** Use soy sauce, ginger, garlic, sesame oil, and rice vinegar in the marinade.
* **Mediterranean London Broil:** Use olive oil, lemon juice, oregano, garlic, and feta cheese.
* **Coffee-Rubbed London Broil:** Use a dry rub made with ground coffee, brown sugar, smoked paprika, and other spices.
Troubleshooting Common London Broil Problems
* **Tough steak:** This is usually caused by overcooking or not slicing against the grain. Make sure to cook the steak to medium-rare or medium and slice it thinly against the grain.
* **Dry steak:** This is usually caused by overcooking. Use a meat thermometer to ensure the steak is cooked to the correct temperature.
* **Bland steak:** This is usually caused by not marinating the steak long enough or using a weak marinade. Make sure to marinate the steak for at least 4 hours and use a flavorful marinade.
* **Unevenly cooked steak:** This can be caused by not letting the steak come to room temperature before cooking. Remove the steak from the refrigerator 30-60 minutes before cooking to allow it to come to room temperature.
London Broil II: A Recipe Worth Mastering
London broil doesn’t have to be a gamble. With the right marinade, cooking technique, and slicing method, you can consistently create a delicious and tender steak that everyone will enjoy. This “London Broil II” recipe provides a solid foundation for achieving perfect results every time. So, fire up the grill or heat up your cast iron skillet and prepare to experience London broil like never before! Enjoy!
Nutritional Information (Approximate, per serving)
* Calories: 400-500
* Protein: 40-50g
* Fat: 25-35g
* Carbohydrates: 5-10g
(Note: Nutritional information is an estimate and may vary depending on the specific ingredients used and portion sizes.)