Today, I’m bringing you one of the easiest yet tastiest steak recipes out there
London Broil is the perfect easy, affordable, hand’s-off dinner whether for weeknights or special occasions.it is marinated juicy, flavorful, buttery tender steak that takes minutes to broil in the oven .The spectacular London Broil marinade is made with soy sauce, balsamic vinegar, lemon juice, brown sugar and seasonings that infuse the steak with complex tangy, sweet and savory notes. To make this London Broil recipe, simply marinate the steak and broil – that’s it for a melt-in-your-mouth steak dinner every time – with almost ZERO cleanup!
WHAT IS LONDON BROIL?
These days, London Broil seems to be applied to any large, thick steak that’s on the lean side. You’ll often find top sirloin steaks labeled London Broil, for example. But, for this recipe, we’ll stick to tradition and use a flank steak.
To make London Broil, you marinate your flank steak in a flavorful marinade, then broil it under high heat until it’s medium-rare or medium; cooking it any more than that will make the lean flank steak tough, dry, and unappealing.
Then, you let the broiled flank steak rest. Finally, a good London Broil is cut very thinly against the grain. This helps the naturally tough cut of meat to taste tender and juicy, rather than stringy and difficult to eat. The result? Thin, tender, and extremely flavorful slices of perfectly cooked beef.
What Does London Broil Taste Like?
London broil or flank steak is a tough cut of meat with a relatively mild taste. This type of beef benefits from a tasty marinade with enough acid to tenderize the meat while adding lots of flavor.
What Cut Of Meat Is London Broil?
London broil was originally made exclusively with flank steak, although through the years other cuts of beef like top round steak have been sold with that name.
It is important to know that London broil is actually not a cut of meat but a preparation. Some London Broil recipes are made on the grill, some are obviously broiled and some are pan fried.
HOW TO CUT LONDON BROIL
Flank steak and top round both have dense muscle fibers that that you can see running through the steak in one direction – this is called “the grain.” It is important to slice the steak across the grain (meaning the opposite direction/perpendicular to the grain) in order to shorten the fibers. This will ensure your London Broil is melt-in-your mouth tender instead of chewy.
How To Tenderize London Broil
Marinating London Broil helps to tenderize the meat. Marinating is similar to brining. Marinating not only adds flavor, it also adds moisture to the meat, preventing it from drying when cooked. The acidity in the marinate changes the surface texture, making the beef more tender.
Can You Marinate London Broil Too Long
The quick answer is yes. Marinades contain acids like vinegar and citrus juice or enzymes like papaya and mango. If you marinate the meat for too long, the meat will get mushy and tough. Don’t marinate your London Broil for any longer than 8 to 12 hours.
London Broil Cooking Tips
While we’ve gone over many aspects of preparing a London broil, the most important cooking tip to achieve the perfect London broil is the marinade. Skipping the marinade would be a big mistake as it not only adds flavor, but it helps tenderize the meat, which is crucial in preparing a London broil. Without this step, your London broil will be a tough and chewy. And remember to always allow the meat to rest after cooking. Whether it’s from the broiler, oven, grill or stove top, allowing the meat to rest for at least a few minutes before slicing helps to keep the juice in the meat, which means a better, juicier and more delicious steak.
Easy Marinated London Broil Steak with Herb Butter !!!
LONDON BROIL :
- 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 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 1 teaspoon dried basil
- ½ teaspoon fresh ground black pepper
- ½ teaspoon thyme
- ½ teaspoon dried rosemary
- ½ teaspoon salt
- 1/2 teaspoon red pepper flakes optional
HERB BUTTER :
- 8 tablespoons (1 stick) unsalted butter room temperature
- 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 salt
- 1/8 tsp pepper
LONDON BROIL :
- 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.
TIPS FOR SUCCESS :Cooking London Broil might seem a bit tricky, since flank steak can be tough, but you can count on a delicious result if you cook it carefully and follow the right steps. Here are some tips to help you make this dish the best it can be.
- Score the Meat: For maximum tenderness, some cooks recommend scoring the meat in a crisscross pattern to help the marinade soak in and to break up tough connective tissue.
- Cook It Hot: It’s important to have the pan hot enough to sear the steak, or else it won’t stay juicy. The heat sears the outside of the meat, keeping the juices inside.
- Cut It Thin: Cutting the cooled steak into nice thin slices against the grain is the final step to making sure it’s tender and juicy. Thicker slices, or worse, slices cut with the grain, will be tough. A sharp knife is really important here.
HOW TO STORE AND REHEAT STEAK LEFTOVERSIf you have leftover steak, be sure to follow these simple storage and reheating instructions.
- To Store: Wrap the steak tightly in plastic wrap or place it in a food storage bag and press out as much air as possible before sealing.
- Flank steak will keep for up to 3 days in the refrigerator.
- To Reheat: It’s best to place your steak on the counter at room temperature for about 15 to 20 minutes before reheating it. That way, it only needs a little bit of heating to come to the proper temperature. Less heat means less drying! From there, I recommend placing the steak in a covered skillet over low heat, and cooking until it comes just to the correct temperature. The correct temperature is 135°F for medium, or about 130°F for medium-rare.
CAN I FREEZE MARINATED LONDON BROIL?
- Yes, you can. Just tightly wrap with plastic wrap and aluminum foil over the steak, or pack the slices in an airtight container, then freeze for up to 2 months.
- Thaw in the refrigerator overnight before using.