A London Broil is another name for flank steak quickly cooked rare under a pre-heated broiler and sliced thin for serving. A London Broil is a quick main dish that is both tasty and economical since it uses a less expensive cut of meat than most steaks. If you cannot locate flank steak at your grocery, you can also use top round roast for London Broil.
Things You'll Need
- Broiler pan
- Salt, pepper and other seasonings
- Hot pads
- Meat fork or tongs
- Meat thermometer
- Long, serrated knife
Arrange the racks in your oven so the top rack is approximately six inches from the broiler element. Pre-heat the broiler on the highest setting. Some stoves have a single setting, while others have low and high broiler settings.
Season the flank steak with salt and pepper or any other desired seasonings. Premixed steak seasoning works well also, as do fajita or taco seasonings for a different taste.
Place the steak in the center of the broiler pan and place beneath the hot broiler. Allow the meat to cook for three to four minutes. Remove the pan from the oven.
Use the meat fork or tongs to turn the meat over on the pan. Return to the oven and broil another four minutes.
Use a meat thermometer inserted at least one-quarter inch into the meat to determine doneness. A rare London Broil will register 145 degrees F on the thermometer.
Add two to three minutes per side for a medium, 160 degrees F, London Broil and five to seven minutes for a well-done, 170 degrees, steak.
Slice the London Broil into thin strips across the grain. Slicing across the grain produces shorter fibers, making the steak tenderer.