Things You'll Need:
- London broil meat
- Salt
- Marinade (optional)
- Oven, grill or stove
- Pan large enough to hold the meat
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Step 1
Marinate the meat in a sealed plastic bag for a few hours or overnight, turning the bag twice. Good London broil marinade flavors include chili, garlic, cumin, oregano, ginger and soy sauce.
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Step 2
Remove from the refrigerator and allow the meat to come to room temperature (about one hour). If you choose not to marinate the meat, generously salt both sides of the meat before letting it sit for an hour. This will pull some of the liquid from the meat. After an hour, rinse the salt from the meat, pat it dry and sprinkle with pepper and more salt.
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Step 3
Place the marinaded, room temperature meat in a pan (to pan fry), broiling pan or on a rimmed sheet pan (to broil).
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Step 4
Pan fry it on the stove over high heat only to medium rare (an internal temperature of about 130 degrees Fahrenheit).
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Step 5
Broil it under a preheated broiler 4 inches below the heat source for 10 minutes per side until the internal temperature reaches 130 degrees.
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Step 6
Set the meat on a gas or charcoal grill over high heat for three minutes per side. Then turn the grill temperature to medium if using a gas grill, or move the meat to a cooler area of a charcoal grill. Cook for another five minutes or so, turning it once more midway.
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Step 7
Remove the meat from the heat (whether a pan, a broiler or a grill) and let it rest for 10 minutes so that the juices can redistribute, and don't run out when you cut the meat.
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Step 8
Slice the meat very thinly on a diagonal across the grain. This severs the tough fibers in the meat, making it chewable.
