Despite the name London, it is an all-American cuisine that suggests that the recipe is from England’s infamous city. London broil means the technique used in cooking and not a specific cut of steak as people think.
It involves cooking the meat under an oven’s broiler for that is perfectly browned outside of the meat, giving it the right level of pink on the inside.
Back then, in World War II, they used to use flank steak, but today boneless top round steak is used, which is now called “London broil” in the butcheries.
London broil is quite an affordable recipe, especially if you are having people over for dinner. If you choose to use the flank steak, understand that it is severe meat cut with a mild taste. It is better to marinate it with enough acid so that it tenderizes and adds lots of flavors.
Cooking London Broil In The Oven
For many people broiling is the easiest way of preparing this cut of meat, but if you are more comfortable baking, that is also a straightforward method. Cooking it in the oven is best done slowly in a spun of hours at 350 degrees.
Make sure the oven is not too hot to prevent the meat from being chewy and dry. Add some marinade or liquid of your choice in the baking tray to prevent the drying out.
One of the biggest benefits of cooking it in the oven is that you not only prevent it from drying out, but you get to add flavor while at it.
For the marinade-
- ¼ cup of olive oil
- 3 tbsp balsamic vinegar
- ½ tsp ground black pepper
- 3 tbsp Worcestershire sauce
- 2 tsp brown sugar
- 2 tbsp soy sauce
- 2 tsp Dijon mustard
- 2 tsp lemon juice
- Four minced garlic cloves
For the meat-
- London broil 11/2 pounds
- tbsp olive oil
- Whisk the marinade ingredients in a bowl.
- Place the beef in a Ziploc bag and then add the marinade. Seal the bag, and make sure you remove all air. Keep in the fridge for an hour or even overnight if you are not in a hurry.
- Preheat the oven to 425 degrees. Get a cast-iron skillet and heat some oil over medium heat first. Remove the marinated steak from the refrigerator and get it out of the marinade. Pat dry gently with paper towels. Let it rest for 30 minutes before you cook it.
- Place it in the hot skillet and cook it for 2 minutes per side. Then, place the skillet in the preheated oven and cook for 6 minutes or to your level of doneness.
- When it is cooked, remove from the oven and let it rest. You can tent it with an aluminum foil for 5 minutes, slice it thinly across the grain and serve as desired.
Using The Dutch Oven
Dutch ovens can be used as baking dishes in the oven or on top of stoves like stockpots. If you want to use it as a baking dish, heat it over high heat, adding butter, and olive oil.
Once it heats up, add the London broil carefully and sear on all sides. Remove it from the heat and add any sauce over the meat and cover it. Place it in the oven, which is already preheated, and let it stay there for 2 ½ hours. Remove from the oven and do as above.
Cooking London Broil On The Grill
Grilled London broil is also a steal. It is juicy and also flavorful. Not forgetting how easy and fast it is to make. Cut shallow cuts of meat on each side to help the marinade sip in and let the flavors get to the meat.
Unlike the meat’s marinating while cooking it in the oven, which is refrigerated, the marinating is done at room temperature. This shortens the marination time and helps the meat cook evenly. Also, crosshatch the meat on both sides so that the inside cooks too.
- 2-pound London broil
- 1 tsp paprika
- ½ cup of soy sauce
- 1 ½ tsp ground black pepper
- 2 tbsp balsamic vinegar
- ½ tsp dried sage
- 2 tbsp ketchup
- 1 tsp fresh thyme chopped
- Three minced garlic cloves
- 1 tsp fresh rosemary chopped
- First, start by crosshatching the meat ¼-inch deep on both sides of the steak then put it in a Ziploc bag.
- Make the marinade with everything except the pepper and paprika. Pour the marinade in the bag with the meat and turn it till the meat is covered with the marinade well. Let it sit at room temperature for about 2 hours.
- Turn on the burners on the gas grill and cover, letting it heat for 20 minutes. Remove the steak from the bag and pat dry. Mix the black pepper and paprika then season the meat with it.
- Place the meat on grill and grill it for a minute, then flip it over. Flip it every minute until the temperature reaches 125 degrees if you want it medium-rare0 or 130 degrees for well done.
- Remove it from the grill and let it rest for 10 minutes, then slice.
Pan-seared London Broil
Cooking the London broil in a pan-seared pan does not require you to marinate the meat first, and the secret is using butter. It may burn, but if you are careful and rub the butter into a well-seasoned steak then sear them on a cast-iron skillet, the flavor is fantastic!
- 2 pounds of top round cut of steak
- Butter which has been softened to room temperature
- Dry mustard
- Start with prepping and salting the steak. Make sure you defrost the seak 2 hours before starting on it to get to room temperature. Cut any tough connective tissues on the surface then use a meat pounder to even out the meat’s thickness. Sprinkle some salt on both sides.
- Rub the dry mustard, pepper, and butter on the steak, then heat the cast-iron skillet over medium heat. Pat it with a paper towel, then rub a little more mustard, salt, and pepper.
- Place it in the pan and brown the steak on both sides and cook for 3 minutes without moving it much.
- You can decide to finish cooking in the oven or the pan, depending on the steak’s thickness. To know if it is done, use your finger and put pressure on the steak. You can also use a sharp knife and cut into the center to check the color. Slice and serve as desired.
Turkey London Broil Recipe
The turkey London broil is the right way of enjoying the turkey’s best part without having to roast it.
- 2 pound skinless, boneless turkey breast
- 2 tbsp butter thin slices
- One package of frozen chopped spinach thawed
- Salt and ground pepper to taste
- 2 cups cooked brown rice
- One pinch of ground allspice
- 2 tbsp cream cheese
- Preheat your oven to 165 degrees, then grease your baking dish. Take the turkey breast and slice a deep cut horizontally to leave a pocket. Mix the spinach, rice, cream cheese, salt, and black pepper until they are well mixed. Make sure the stuffing holds well by adding more cream cheese if need be.
- Place your turkey on the prepared baking dish, then stuff it with the rice mixture into the pocket you made. You can use a skewer to hold the turkey breast closed then top it with pats of butter. Finally, cover the baking dish with an aluminum foil.
- Bake the turkey till it is not pink anymore, and the stuffing is hot like an hour or so. Remove the foil and return it in the oven till browned. This will take 45 minutes then baste with the pan juices. To be sure the stuffing is cooked well, you could use a meat thermometer, which should read 165 degrees.
- Slice the cooked turkey against the grain and serve.