How Long Do I Broil a London Broil?
Preparing the Steak
- The only thing certain about the origins of London broil is that it didn't come from England. This is a North American dish. Both flank and round cuts are lean and tend to be tough unless tenderized or marinated. The meat is broiled medium rare and sliced thin against the grain.
The marinade typically involves a good quality olive oil, vinegar or lemon juice, salt, pepper and minced garlic, although personal preference can dictate what herbs and spices you would like to use.
Score the meat by making shallow cuts along the top of the meat. This will allow the marinade to more readily soak through the fibers. Marinate for at least four hours, although some recipes will call for marinating up to 24 hours. Turn the meat occasionally. The meat should be placed in a glass or ceramic dish and refrigerated throughout the marinating process. You may want to let the meat come up to room temperature before broiling. This will shorten the cooking time.
- Preheat the broiler and adjust the oven rack until it's about 3 inches from the heat source. Place the meat in an oven-safe dish or on a broiler pan and put under the broiler. Cook the meat for six to seven minutes on one side and then turn, cooking for another five to seven minutes on the other. The meat will need to be cooked to an internal temperature of at least 145 degrees Fahrenheit in order to be safely eaten. Use a meat thermometer to check the temperature.
Slicing and Serving
- When the meat reaches 145 degrees, pull it out of the oven and let it rest for five minutes before carving. Using a sharp carving knife, cut the meat lengthwise against the grain into thin slices.
Some cooks like to prepare a Bearnaise sauce to serve alongside. This sauce uses butter, vinegar, egg yolks and tarragon to create a creamy sauce. The dish will take on a fancier look when served with this sauce, but it isn't necessary.
Because London broil is thinly sliced, it also makes for good steak sandwiches.