London broil is a cut of flank steak that is generally about one inch thick. True to its name, it is typically prepared by broiling the steak. However, there are other methods of cooking that also produce a good London broil. The trick with this steak is to cut it into thin slices against the grain before serving. This will ensure that the meat is easiest to cut and chew.
London broil is a cut of beef that benefits from a marinade. Marinades add flavor and also tenderize the meat. Some marinades in the grocery store can work in as little as 30 minutes, but for best results the meat should marinate for at least one hour. Marinades can be made at home using a basic recipe of two parts oil to one part acid. Add other seasonings such as salt, pepper, herbs, mustard or garlic to give the marinade depth of flavor.
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The most common method of cooking for a London broil is to broil it. Do not preheat the oven. Instead, place the rack at its highest setting. Remove the London broil from its marinade and place on a broiling pan. Slide it into the oven and set the broiler to high. Cook for seven to eight minutes, and then flip and cook for an additional seven to eight minutes. Remove and let sit for five to 10 minutes before slicing.
London broil also can be grilled. Preheat the grill to its medium setting with the lid closed. Remove the London broil from its marinade, and discard the marinade. Place on the grill and cook for eight to 10 minutes per side, to desired doneness. A meat thermometer can help you monitor the doneness to ensure that it's cooked to perfection. Remove from the grill when finished, and let rest for five to 10 minutes before slicing.