What Is London Broil: London Broil (+Cooking Tips)
What isLondon broil, is it a type of meat, how do I prepare it, what does it taste like, and how is it different than a flank steak? Don't worry, I have all of the answers you're looking for! Here's everything you need to know about London broil!
1teaspoonground black pepper(freshly ground is best)
½teaspoonKosher salt
1teaspoonthyme or oregano(optional)
salt & pepper(optional, to taste)
Grilled London Broil
2lbLondon broil(typically 2 inches thick)
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Instructions
London Broil Marinade
Tenderize your London broil using a meat tenderizer mallet to pound both sides of the meat. Then, use a sharp knife to cut the top surface in a criss-cross pattern, *Tenderizing and marinating your London broil is highly recommended as it helps tenderize this often-times tough, yet tasty, cut of beef.
Combine the marinade ingredients (balsamic vinegar, Worcestershire sauce, soy sauce, olive oil, Dijon mustard, garlic, black pepper, salt, and optional thyme or oregano) in a brining container, bowl, or storage bag.
Put your London broil into the marinade, covering as much surface area as possible. Allow it to marinate for at least 30 minutes but preferably 2 or more hours (no more than 24 hours).
Grilled London Broil
If you have time, set your London broil out on the counter to come to room temperature for 30-60 minutes before cooking. This will help your beef cook evenly.
Preheat your cleaned and oiled grill to 450-500°F (205-260°C).
After your London broil has come up to room temperature, remove it from the marinade and discard the excess. Pat the beef dry with paper towels and season with salt and pepper if desired.
Once your grill has preheated, add the steak and cook it for 4-5 minutes per side (for medium-rare).
Once your London broil has reached your desired internal temperature, transfer it to a tray or cutting board and loosely tent a piece of foil over the top. Allow it to rest for 10 minutes before you slice against the grain and serve.
Notes
Keep in mind that carryover cooking will add about 5°F as your beef rests.
A London broil is best when served medium-rare to 'just barely' medium. I choose to pull mine from the grill to rest once it reaches an internal temperature of 130-135°F.
To store: Leftover London broil can be stored in an airtight container and refrigerated (once it has cooled). It will keep for 3-4 days.
To freeze: Wrap cooled leftovers in heavy-duty foil, then place them in a freezer bag or airtight container. Freeze for up to 3 months and thaw in the fridge overnight before reheating.
To reheat: Reheat your London broil low-and-slow in an oven preheated to 250°F (120°C). Place it in a baking dish with a splash of beef broth and cover it with aluminum foil. Depending on the thickness of your beef it may take up to 30 minutes to fully reheat. For near-perfect leftovers, give your steak a quick sear in a VERY hot skillet or frying pan.