How To Tenderize London Broil: London Broil Recipe (The Ultimate Guide!)
Here's how to tenderize London broil so that you can ensure that your cut of meat will turn out tender and juicy every time! In this guide, I will be sharing a variety of ways that you can use to prepare your steak before broiling or grilling. Keep reading on to learn all of the tricks I use to get a perfectly tenderized and mouth-watering London broil!
Tenderizing your London broil is highly recommended (don't skip the marinade either, it also helps to tenderize this tasty beef cut). Use a meat tenderizer mallet to pound both sides of your London broil then cut the top surface in a criss-cross pattern using a sharp knife.
2 lb London broil
Combine all of the marinade ingredients (balsamic vinegar, Worcestershire sauce, soy sauce, olive oil, Dijon mustard, garlic, black pepper, salt, and optional thyme or oregano) in a bowl, storage bag, or brining container.
¼ cup balsamic vinegar, ¼ cup Worcestershire sauce, ¼ cup soy sauce, ¼ cup olive oil, 1 tablespoon Dijon mustard, 1 teaspoon garlic, 1 teaspoon ground black pepper, ½ teaspoon Kosher salt, 1 teaspoon thyme or oregano
Place the entire London broil in the marinade then refrigerate. Allow to marinate for a minimum of 30 minutes (preferably a few hours) and a maximum of 24 hours.
Time allowing, it is best to allow your London broil to warm to room temperature for 30 minutes to an hour before cooking. This helps to ensure that your beef cooks quickly and evenly.
Set your oven to broil on the high setting (or broil if you do not have a high setting option). Move your top oven rack up to the second from the highest rack position.
When your London broil is warmed and you're ready to get it broiling, remove from the marinade and discard the excess marinade. Place your beef onto a broiler pan or place it onto a wire rack set inside a rimmed baking sheet. *You can also line a tray or pan with aluminum foil if you do not have a rack that fits your pans or baking sheets.
Place the marinated London broil on the center of your raised oven rack and cook both sides for 7 minutes (for medium-rare) or 9 minutes (for medium).
When your London broil has reached your desired level of doneness, remove from the oven and loosely cover with a square of aluminum foil. Allow to rest for 10 minutes before slicing against the grain to serve.
Notes
Thinner cuts of steak can also be cooked using this method, just reduce the cooking time and keep a close eye on your beefy main! Alternative beef cuts include NY strip steaks, ribeye, flank steak, skirt steak, chuck steaks, round steaks, hanger steak, or top sirloin.
Carryover cooking will add about 5 degrees F to your final cooking temperature of the London broil.
London broil is best served medium-rare to the 'just at' medium doneness. I prefer to pull and rest the London broil once the beef reaches 130-135°F.
Your leftover London broil can be cooled and stored in an airtight container for up to 3-4 days. Wrap cooked portions of London broil in heavy duty aluminum foil to freeze in a freezer storage bag or airtight freezer container.
You can freeze cooked London broil for up to 2-3 months. Place frozen portions in the fridge to thaw overnight before reheating.
The best way to reheat leftover London broil is low-and-slow. Preheat your oven to 250°F (120°C) and place the beef portion into a baking dish (add a touch of beef broth or water to keep it moist) and cover with aluminum foil. Depending on the size of your portion, it can take up to 30 minutes to fully reheat your London broil. Once warmed to your satisfaction, a quick sear in a really hot skillet or frying pan will make your leftovers as near-perfect as they can be.