London Broil from the oven

Easy London Broil Recipe

An easy London Broil recipe for the oven!  You’ll love the results.

Don Herman
Don Herman

I hate waste.  To me, waste represents the absolute worst thing we can do to the environment.  After all the work of production, all the energy that’s been used in creating something to eat or wear or use . . . to then see it thrown away is just a terrible shame.

I like to save money, too.  So when I’m shopping at my local market, I always check the markdown bins for items that the store has decided to move along for some reason or other.  The meat bin is one I check every time.  With a little discretion, you can find some great bargains if you’re ready to take it home and cook it immediately.

The other day I came across a large flank steak that looked great, and I immediately thought of an easy London Broil recipe.

Where the “London” came from is anyone’s guess, because it’s an American dish.  I like it because it’s crazy-simple, but you do need one night to make it tender.

Here’s the best London Broil recipe I’ve found:

Start with 3-4 lbs. London Broil cut or a thick flank steak.  Mine was about 4 lbs. and 3/4 to 1 inch thick – a pretty large portion (for half price!)

The trick is in the scoring of the meat.  Flank and/or broil is less expensive because it tends to be tough.  But you can fix that easily by marinating the meat overnight or longer before broiling.  But you have to get the marinade into the meat.  You do that by scoring liberally.

And I mean LIBERALLY.  I lay the meat on a cutting board, take a fork and start punching the meat all the way through to the board, turning the fork 1/4 turn every so often.  When you’re done with one side, flip the meat over and do it all again.  Your meat should look like this:
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Once you get the hang of it, it doesn’t take long at all – I did the 4 lb roast in about 15 minutes or so.  And it’s totally worth it.

For the marinade, just mix the following in a bowl:

  • 1/2 cup soy sauce
  • 3 cloves minced garlic
  • 2 TBL vegetable oil
  • 2 TBL organic ketchup (I use Annie’s Naturals)
  • 1 TBL fresh oregano (or 1 tsp dried – works well, too)
  • 1 tsp ground black pepper

Some people need more acid in the marinade, so you could throw in a few tablespoons of lemon juice or some version of vinegar, but I haven’t found it necessary.

I have a meat marinade container that I inherited from my mom via some age-old Tupperwear party, but you can use a simple ziplock-style baggie or a glass baking dish as a marinade container.  Place all the ingredients in the container and set it in the fridge overnight.  With all the scoring, you’ll find most of the marinade will be drawn into the meat, requiring little “flipping” during the process.

When you’re ready to cook the meat, consider how you’d like to do it.  Some people swear by grilling.  But it’s called a “broil” for a reason.  I use the oven broiler method.

Preheat the broiler and the broiler pan for about 10 minutes. Place the meat on the pan and slide under the broiler – about four inches from the flame.  Depending on the thickness of your cut, London broil only needs four to five minutes of cooking time on each side. I use a timer to help me keep track of flipping.  DO NOT OVERCOOK – this isn’t a cut you can serve well-done, sorry!  It will be tough as shoe-leather.  It should be warm, but bright pink in the middle for medium rare; fainter pink for medium.

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Let the meat rest for five minutes before carving.  When carving, cut across the grain of the meat .  (Try pulling the meat apart with your fingers from different directions – when you see it beginning to separate, you’ve found the grain direction.  You need to cut across those cracks) .  You’ll know you’re doing it right if the slices cut cleanly and the meat doesn’t tear.

We enjoy this with some organic green beans which were also on sale right now.  Delicious!

And as always, leave a comment below.  I love to hear from you.

 

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6 thoughts on “Easy London Broil Recipe”

  1. Hey Don:

    Thank you for reminding me of this. Less-tender cuts of meat do, indeed, taste delicious when they’re tenderized and marinated overnight.

    My other favorite is slow-cooking, turning the temperature down way low (300 to 350 degrees) and letting everything cook slow, slow, slow until the tough bits turn melt-in-your-mouth.

    The only problem with that one is that it tends to drive everybody crazy. The smells emanating from the oven are hard to take. (Is it done yet?)

    1. Haha! Oh yes, I’ve had that happen. We tend to eat at 4:30 when I’ve been baking all day. And yes, slow-cooking for tough cuts is the way to go – it’s amazing how good they can turn out with just the right prep work.

  2. This looks really good. I like the idea of taking a fork and puncturing the London Broil. It looks like you put quite a few holes in it. I am going to have to try this technique. The Broil looks amazing and I actually think I am going to go out and buy some just so I can try this. Looks fantastic and easy to do. Thank you for the instructions, I promise not to over cook it.

    1. Haha! Yeah, you don’t want to over-broil this bad boy. And you’ll find punching with the fork is a good way to drive out your aggressions. 🙂

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