Easy London Broil Recipe
An easy London Broil recipe for the oven! You’ll love the results.
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 – ask for it in London and you’ll get a laugh or a blank stare.
Flank steak is perfect for a London Broil. It can be a tough piece of meat if not cooked properly. It’s a lean meat, which means it’s protein fibers aren’t broken up by fat marbling. So you need to use some specific techniques to make it work for you. And a marinated London Broil is just perfect.
Marinating meat is an age-old technique for tenderizing and adding flavor to a normally tough cut. There are health benefits to marinating as well – a marinated cut is protected from the very harsh flames of a broiler or grill, and the meat doesn’t form the unhealthy burned compounds that can be created without an oil coating.
Marinades are as varied as there are spices in your cupboard. You really just need oil + acid. In this case, the acid is lemon juice or vinegar – two of the most common. But any fruit juice will do, as well as any high-heat oil. And the spices are really up to you. You want to give it time to do it’s magic, and you need to do what you can to allow the marinade to penetrate the meat. I show you a piercing technique here, which works well. Or, if you don’t have all night, you can get one of these quick marinators. Some are just good-quality containers that are made to flip easily. Others use a vacuum to lower the pressure inside the container, which draws the marinade up into any fissures or holes in the meat. I like these styles because you can set them in the refrigerator. They have other tumbler styles which require you to leave the meat outside the fridge, which I don’t think is such a great idea.
Easy London Broil Recipe
- 4 lbs London Broil cut or thick flank steak 3/4" to 1" thickness
- 1/2 cup Soy Sauce
- 3 cloves Garlic minced
- 2 tbsp Vegetable Oil
- 2 tbsp Ketchup I use Annie's Naturals
- 1 tbsp Oregano fresh, or 1 tsp dried
- 1 tsp Pepper ground
- 1-2 tbsp Lemon Juice or Vinegar optional, your choice
- 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 the photo.
- 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, preheat your oven 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.
- 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.
If you’re looking for other spice combinations to use in your marinade, check out these from Savory Spice. I go to their shop here in Denver and they are really knowledgeable about how the various combinations will work together with this or that. Take a look:
This Argentinean blend is full of wonderful flavor, but isn’t nearly as spicy as other Latino seasonings. Although it can be used as a seasoning for ground beef or pork, it is traditionally made into a dressing for grilled meats.
For dressing or marinade, mix 4 Tbsp. spice with 1/2 cup olive oil, 1 cup warm water, and 1 cup wine vinegar or balsamic vinegar. The longer you steep the mixture, the more accentuated the flavors will become.
Can be served as a warm or cold dressing. To serve dressing warm, reduce over medium high heat and use to top grilled meats and vegetables.
If using as a marinade, we suggest marinating meat for four hours.[More]