The Ultimate London Broil: A Foolproof Recipe for Tender, Juicy Perfection
London broil often gets a bad rap for being tough and chewy. But with the right cut of meat, a killer marinade, and perfect cooking technique, you can transform this affordable steak into a melt-in-your-mouth masterpiece. This recipe will guide you step-by-step, ensuring you achieve the most tender and juicy London broil you’ve ever tasted. Get ready to impress your family and friends with this restaurant-quality dish!
## What Exactly *Is* London Broil?
Before we dive into the recipe, let’s clarify what we’re working with. Despite its name, London broil isn’t a specific cut of meat. It’s actually a *method* of cooking a thick cut of beef, typically flank steak or top round steak. While both can be used, flank steak is generally preferred for its richer flavor and more forgiving nature. Top round, being leaner, requires a bit more care to avoid drying out.
For this recipe, we’ll focus on using **flank steak** to achieve the best possible results. If you opt for top round, be sure to pay close attention to cooking times and consider using a slightly more acidic marinade to tenderize it further.
## Ingredients: The Key to Flavor and Tenderness
The success of your London broil hinges on two crucial elements: a flavorful marinade and high-quality ingredients. Here’s what you’ll need:
**For the Marinade:**
* **1/2 cup Olive Oil:** Provides moisture and helps the marinade penetrate the meat.
* **1/4 cup Balsamic Vinegar (or Red Wine Vinegar):** Adds acidity, which tenderizes the meat and brightens the flavor.
* **1/4 cup Soy Sauce (Low Sodium):** Contributes umami (savory) depth and helps with browning.
* **2 tablespoons Worcestershire Sauce:** Enhances the savory flavors and adds complexity.
* **2 tablespoons Dijon Mustard:** Emulsifies the marinade and adds a tangy kick.
* **4 cloves Garlic, minced:** Infuses the marinade with aromatic garlic flavor.
* **1 tablespoon Brown Sugar (or Honey):** Provides a touch of sweetness to balance the acidity and promote caramelization.
* **1 tablespoon Dried Oregano:** Adds an earthy, herbaceous note.
* **1 teaspoon Dried Thyme:** Complements the oregano and adds further depth of flavor.
* **1/2 teaspoon Black Pepper, freshly ground:** Essential for seasoning.
* **1/4 teaspoon Red Pepper Flakes (optional):** Adds a touch of heat.
**For the London Broil:**
* **2-2.5 pounds Flank Steak (or Top Round):** Choose a steak that is about 1-inch thick for even cooking. Look for good marbling (flecks of fat) throughout the meat.
* **Salt, to taste:** Used for seasoning after marinating.
* **Fresh Parsley, chopped (for garnish):** Adds a fresh, vibrant touch before serving.
## Equipment You’ll Need:
* **Large Ziplock Bag or Glass Dish:** For marinating the steak.
* **Whisk:** To combine the marinade ingredients.
* **Meat Thermometer:** Essential for ensuring the steak is cooked to the desired doneness.
* **Grill (Gas or Charcoal) or Broiler:** For cooking the steak.
* **Cutting Board:** For slicing the steak.
* **Sharp Knife:** For slicing the steak against the grain.
## Step-by-Step Instructions: From Marinade to Mouthwatering Perfection
Now, let’s get cooking! Follow these detailed instructions to create the best London broil you’ve ever had.
**Step 1: Prepare the Marinade (The Flavor Foundation)**
1. **Combine Marinade Ingredients:** In a medium bowl, whisk together the olive oil, balsamic vinegar (or red wine vinegar), soy sauce, Worcestershire sauce, Dijon mustard, minced garlic, brown sugar (or honey), dried oregano, dried thyme, black pepper, and red pepper flakes (if using). Whisk until the mixture is well combined and emulsified.
**Step 2: Marinate the Steak (The Tenderizing Transformation)**
1. **Place Steak in Marinade:** Place the flank steak (or top round) in a large ziplock bag or a glass dish. Pour the marinade over the steak, ensuring that it is fully coated.
2. **Seal and Refrigerate:** Seal the bag or cover the dish tightly. Place it in the refrigerator and let it marinate for at least 4 hours, or preferably overnight (up to 24 hours). The longer the steak marinates, the more flavorful and tender it will become. Turn the bag or steak occasionally to ensure even marinating.
**Step 3: Prepare for Cooking (The Setup for Success)**
1. **Remove Steak from Refrigerator:** About 30 minutes before cooking, remove the steak from the refrigerator. This will allow it to come to room temperature slightly, which will help it cook more evenly.
2. **Prepare Your Grill or Broiler:**
* **Grill:** Preheat your grill to medium-high heat (around 450-500°F). If using a charcoal grill, make sure the coals are evenly distributed.
* **Broiler:** Preheat your broiler on high. Place the oven rack about 4-6 inches from the broiler element.
3. **Remove Steak from Marinade:** Remove the steak from the marinade and discard the marinade. Pat the steak dry with paper towels. This will help it develop a nice crust when cooking.
4. **Season with Salt:** Generously season both sides of the steak with salt.
**Step 4: Cook the Steak (The Perfect Sear and Doneness)**
*The key to a perfect London broil is cooking it to the right internal temperature. Use a meat thermometer to ensure accuracy.*
**Grilling Instructions:**
1. **Grill the Steak:** Place the steak on the preheated grill. Grill for 4-6 minutes per side for medium-rare, or longer for your desired level of doneness. Use a meat thermometer to check the internal temperature.
2. **Check Internal Temperature:**
* **Medium-Rare:** 130-135°F
* **Medium:** 135-140°F
* **Medium-Well:** 140-145°F (Not Recommended – Can be tough)
3. **Adjust Cooking Time:** Adjust the cooking time based on the thickness of your steak and the heat of your grill.
**Broiling Instructions:**
1. **Place Steak on Broiler Pan:** Place the steak on a broiler pan or a baking sheet lined with foil.
2. **Broil the Steak:** Broil for 4-6 minutes per side for medium-rare, or longer for your desired level of doneness. Watch the steak closely to prevent burning.
3. **Check Internal Temperature:** Use a meat thermometer to check the internal temperature, aiming for the same temperatures as listed above for grilling.
4. **Adjust Cooking Time:** Adjust the cooking time based on the thickness of your steak and the power of your broiler.
**Step 5: Rest the Steak (The Crucial Step for Juiciness)**
1. **Remove from Heat:** Once the steak has reached your desired internal temperature, remove it from the grill or broiler.
2. **Rest the Steak:** Place the steak on a cutting board and tent it loosely with foil. Let it rest for at least 10 minutes, or even longer (up to 15 minutes). This allows the juices to redistribute throughout the steak, resulting in a more tender and juicy final product. Don’t skip this step!
**Step 6: Slice Against the Grain (The Secret to Tenderness)**
1. **Identify the Grain:** Look closely at the steak and identify the direction of the muscle fibers (the grain). The grain runs lengthwise along the steak.
2. **Slice Perpendicular to the Grain:** Using a sharp knife, slice the steak *against* the grain. This means cutting perpendicular to the direction of the muscle fibers. Slicing against the grain shortens the muscle fibers, making the steak much easier to chew and more tender.
3. **Slice Thinly:** Slice the steak thinly, about 1/4 inch thick.
**Step 7: Serve and Enjoy (The Moment of Truth)**
1. **Arrange on a Platter:** Arrange the sliced London broil on a platter.
2. **Garnish (Optional):** Garnish with fresh chopped parsley for a pop of color and freshness.
3. **Serve Immediately:** Serve the London broil immediately and enjoy!
## Tips for the Best London Broil Ever
* **Don’t Overcook:** Overcooking is the biggest mistake you can make with London broil. Aim for medium-rare or medium for the best results. Use a meat thermometer to ensure accuracy.
* **Marinate Long Enough:** A longer marinating time (up to 24 hours) will result in a more flavorful and tender steak.
* **Pat the Steak Dry:** Before grilling or broiling, pat the steak dry with paper towels. This helps it develop a nice crust.
* **Rest the Steak:** Don’t skip the resting step! It’s crucial for redistributing the juices and ensuring a tender steak.
* **Slice Against the Grain:** This is the most important tip for ensuring a tender London broil. Always slice perpendicular to the muscle fibers.
* **Use a Sharp Knife:** A sharp knife is essential for slicing the steak thinly and evenly.
* **Experiment with Marinades:** Feel free to experiment with different marinade ingredients to create your own signature flavor profile. Some popular additions include garlic powder, onion powder, smoked paprika, and chili powder.
* **Consider a Dry Rub:** If you prefer a dry rub over a marinade, combine your favorite spices (such as salt, pepper, garlic powder, onion powder, paprika, and chili powder) and rub them generously onto the steak before cooking.
* **Sear First, Then Finish:** For an extra crispy crust, consider searing the steak over high heat for a minute or two per side before moving it to a cooler part of the grill or oven to finish cooking. This technique is called reverse searing.
* **Don’t Be Afraid to Adjust:** Cooking times will vary depending on the thickness of your steak, the heat of your grill or broiler, and your desired level of doneness. Use a meat thermometer and don’t be afraid to adjust the cooking time as needed.
## Serving Suggestions: Perfect Pairings for Your London Broil
London broil is a versatile dish that pairs well with a variety of sides. Here are some suggestions:
* **Roasted Vegetables:** Asparagus, broccoli, Brussels sprouts, carrots, and potatoes are all excellent choices.
* **Mashed Potatoes or Sweet Potatoes:** A classic pairing that’s always a crowd-pleaser.
* **Grilled Corn on the Cob:** A summery side dish that complements the smoky flavor of the steak.
* **Salad:** A fresh green salad or a Caesar salad provides a refreshing contrast to the richness of the steak.
* **Rice or Quinoa:** A healthy and versatile side dish that can be flavored with herbs, spices, or vegetables.
* **Garlic Bread:** A simple but satisfying side dish that’s perfect for soaking up the delicious juices from the steak.
* **Chimichurri Sauce:** A vibrant and flavorful Argentinian sauce made with parsley, garlic, olive oil, vinegar, and spices. It’s a perfect complement to London broil.
* **Red Wine Reduction:** A rich and elegant sauce made by reducing red wine with shallots, garlic, and herbs. It adds a touch of sophistication to the dish.
## Variations and Adaptations: Customize Your London Broil
* **Spicy London Broil:** Add more red pepper flakes to the marinade or use a chili-based dry rub for a spicy kick.
* **Mediterranean London Broil:** Use Mediterranean herbs and spices such as rosemary, oregano, and thyme in the marinade or dry rub. Serve with feta cheese and olives.
* **Asian-Inspired London Broil:** Use soy sauce, ginger, garlic, and sesame oil in the marinade. Serve with rice and stir-fried vegetables.
* **Garlic Herb London Broil:** Add fresh garlic and herbs such as rosemary, thyme, and parsley to the marinade or dry rub.
* **London Broil Sandwiches:** Slice the London broil thinly and serve it on toasted rolls with your favorite toppings, such as lettuce, tomato, onion, and cheese.
## Storage and Reheating Instructions
**Storage:**
* **Refrigerator:** Store leftover London broil in an airtight container in the refrigerator for up to 3-4 days.
* **Freezer:** For longer storage, wrap the London broil tightly in plastic wrap and then in aluminum foil. Freeze for up to 2-3 months. Thaw in the refrigerator overnight before reheating.
**Reheating:**
* **Oven:** Preheat your oven to 325°F (160°C). Place the London broil in a baking dish with a little bit of beef broth or water to keep it moist. Cover the dish with foil and heat for 10-15 minutes, or until heated through.
* **Microwave:** Place the London broil on a microwave-safe plate and cover it with a damp paper towel. Microwave on medium power for 1-2 minutes, or until heated through. Be careful not to overcook it, as it can become tough.
* **Skillet:** Heat a skillet over medium heat. Add a little bit of oil and sear the London broil for 1-2 minutes per side, or until heated through.
## London Broil Troubleshooting: Solving Common Problems
* **Tough London Broil:** The most common cause of a tough London broil is overcooking. Use a meat thermometer to ensure you’re cooking it to the correct internal temperature. Another cause could be not slicing against the grain. Make sure to identify the grain and slice perpendicular to it.
* **Dry London Broil:** A dry London broil can be caused by overcooking or not marinating long enough. Make sure to marinate the steak for at least 4 hours, or preferably overnight. You can also add a little bit of beef broth or water to the baking dish when reheating to keep it moist.
* **Unevenly Cooked London Broil:** Uneven cooking can be caused by using a steak that is not evenly thick or by not preheating your grill or broiler properly. Choose a steak that is about 1-inch thick and make sure your grill or broiler is fully preheated before cooking.
* **Lack of Flavor:** If your London broil lacks flavor, try marinating it for a longer period of time or experimenting with different marinade ingredients. You can also add more salt and pepper to the steak before cooking.
## The Final Word: Your Journey to London Broil Mastery
With this comprehensive guide, you’re now equipped to create the best London broil you’ve ever tasted. Remember the key principles: choose a good cut of meat (preferably flank steak), marinate it properly, cook it to the right internal temperature, rest it thoroughly, and slice it against the grain. Don’t be afraid to experiment with different marinades and serving suggestions to create your own signature London broil. Happy cooking!