How to Cook London Broil for Ultimate Tenderness

Keep your knives nice and sharp for best results.

London Broil is a wonderful steak option -- but only if it's properly seasoned and cooked, or it can be tough and rubbery. A few simple preparation techniques guarantee a choice piece of tender meat.

Things You'll Need

• 2- to 3-lb.top round London broil
• Broiler or gill
• Seasoned salt
• Steak rub
• Knife
• Cutting board

Instructions

1. Purchase a cut of top round London broil. Look for a 2- to 3-lb. piece that's of a consistent thickness -- ideally, about 2 inches -- so that it will cook evenly.

2. Season both sides with a seasoned salt (or just plain salt and pepper) and rub it with any commercial brand steak rub. Place the mean in the refrigerator to sit for a few hours before cooking.

3. Spray the broiler pan with a nonstick cooking spray. Arrange the broiler pan to be a medium distance from the heat and preheat the oven.

4. Broil the meat for about 7 to 8 minutes, then flip it over to continue cooking on the other side. The whole London broil should cook nicely in about 15 to 20 minutes. Keep an eye on it; it should be medium rare on the inside and nice and crusty on the outside.

5. Remove the London broil and place it on a cutting board. Slice the meat on a diagonal -- against the grain, with a very sharp knife -- into very thin slices.

Tips & Warnings

• Leftover London broil is good for sandwiches or on a green salad.

• Over-cooking can lead to toughness and rubbery tasting meat