How to Cook London Broil
London broil is a classic dish that is served around the world, not just London. Learning how to cook London broil will allow you to create a dish that’s appreciated by many.
Before rushing off to the butcher’s shop in search of a cut of London broil, it is important to understand that the term London broil actually refers to the method in which the dish is prepared, rather than to a specific cut of meat. A London broil is any cut of meat that is marinated, broiled and then thinly sliced prior to consumption.
However, there are stores that will attach the title London broil to certain cuts of meat that they are selling. This is most likely because they feel that the cut of meat in question would make an ideal candidate for a London broil. London broil typically consists of a flank steak, which is a lean, tougher cut of meat. Therefore, it is important to tenderize it in some fashion.
There are several popular tenderizing methods for preparing a flank steak or any other cut of meat for that matter. Tenderizing mallets are small metal hammers with spikes on the end that soften the meat as you strike it with the hammer. Chemical tenderizers are available in the spice aisle of most major supermarket chains. Also, cutting the steak across the grain diagonally is another popular method for softening meat. This method does alter the appearance of the meat. Finally, simply stabbing the steak repeatedly with a fork works extremely well and requires nothing in the way of special equipment.
When shopping for a good flank steak to prepare London broil, it is important to try and find the freshest cut of meat available. Specialty meat markets often offer the best steaks. However, when you consider that most major supermarkets sell saline injected beef that is designed to tenderize the meat (making the meat heavier for an inflated price) the difference isn’t that much. The steak you choose to purchase should be bright red and springy to the touch. Meat that has begun to turn gray has been sitting for a while and should not be selected.
London Broil Recipes
Serves 1
While there are different varieties of London broil recipes we feel that this one is an easy and simple one to get you started. First you will need:
- 1 16 oz. flank steak
- 1/2 cup Italian salad dressing
- 3 tablespoons red wine vinegar
- 3 cloves garlic finely chopped
- 2 tablespoons vegetable oil
Step 1
How to Cook London Broil
Step 2
Cover the meat with the marinade evenly on both sides. Cover the top with aluminum foil and place in the refrigerator for a period of one hour to over night.
Step 3
Take the steak out of the refrigerator and drain the extra marinade from the baking dish. Set the oven to broil and place the baking dish in the oven once it is hot. Broil the steak to your desired level of doneness, flipping the meat over halfway through. This should take 5 minutes per side for a medium well steak.
Step 4
Remove the London broil from the oven and transfer it onto a serving tray or plate. Slice it up into bite sized pieces and it’s ready to eat. In keeping with the guidelines that make up the dish’s namesake, make sure to slice the beef very thinly and at an angle prior to serving.
A London broil such as this would be tasty on its own or would work well in a steak salad with feta cheese, tomatoes, and croutons. A salad dressing at least similar to Italian would be recommended so that the flavors of the dressing don’t clash with those of the steak. This dish could be served with some mashed red skin potatoes and a crusty loaf of sour dough bread or some dinner rolls – any of which would make a perfect accompaniment.
As far as beverage pairings are concerned, a high quality pilsner or lager would be good choices. For wine, you could go with something along the lines of a cabernet or a pinot noir, both of which are fairly flavorful wines which stand up to the robust flavors of the steak. While the crisp hop flavors of an India Pale Ale would complement the complexity of the London broil, the hop oil tends to coat the tongue which could overpower the meat’s flavor.