Best 3 Tender London Broil Recipes
London broil is a flavorful and tender cut of beef that is typically grilled or pan-fried. It is a popular dish in the United States and is often served with a variety of sides, such as mashed potatoes, roasted vegetables, or a simple salad. There are many different recipes for London broil, but they all typically involve marinating the beef in a flavorful liquid, such as a mixture of soy sauce, Worcestershire sauce, and garlic, before cooking it. This article provides two delicious recipes for London broil: a classic grilled London broil and a skillet London broil with mushrooms and onions. Both recipes are easy to follow and result in a perfectly cooked, juicy, and flavorful steak. Whether you are a seasoned grill master or a novice cook, you are sure to enjoy these mouthwatering London broil recipes.
Check out the recipes below so you can choose the best recipe for yourself!
TENDER & TASTY GRILLED LONDON BROIL
This marinated London Broil is equally delicious served hot or cold, and is perfect for a pot-luck dinner. Thinly slice any leftover steak for French Dip sandwiches or serve over a Caesar Salad.
Provided by Feast Your Eyes
Categories Meat
Time P1DT16m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- In a medium-size, heavy-bottomed saucepan heat the oil over moderate heat.
- Add the shallots and saute until soft (about 5 minutes).
- Add the remaining ingredients EXCEPT THE MEAT; bring to a boil.
- Remove marinade from heat and let cool.
- Pour the cooled marinade into a large resealable plastic bag; add the beef. With the bag securely closed turn gently until beef is evenly coated. Refrigerate overnight; turn bag ocassionally.
- Transfer the beef to a platter and bring to room temperature.
- Meanwhile, lightly grease the grill rack. Preheat grill to medium heat.
- Remove steak from marinade; reserving marinade. Grill the beef 3 to 4 inches from the heat source for 8 to 10 minutes per side, or until desired doneness.
- Brush with reserved marinade after turning. DISCARD LEFTOVER MARINADE.
- Let the beef stand for 5 minutes; slice into thin slices across the grain.
TENDER VENISON LOIN (LONDON BROIL STYLE)
Have friends who think they don't like wild game? This venison recipe will convert them. Marinating overnight allows the venison to soak up the sweet, spicy, and salty marinade. Follow the roasting instructions and the meat is perfectly cooked. A delicious wild game recipe.
Provided by Dan Hammond
Categories Wild Game
Time 50m
Number Of Ingredients 8
Steps:
- 1. Thinly slice the garlic and mix all ingredients together in a bowl.
- 2. Use venison backstrap (filet) whole or you may substitute moose, sheep or even beef. You may also use any roast cut. You will note in the photo that I show one filet unsliced next to the sliced one.
- 3. Place meat in a resealable plastic bag and add marinade mix. Refrigerate for a minimum of 8 hours but preferably overnight, turning occasionally.
- 4. Place meat on broiler pan and discard marinade. Insert meat thermometer.
- 5. While this recipe uses the oven to bake the dish, you may also broil the meat in the oven (still using the meat thermometer). Or you may also use a grill. However, I have found that using an oven is the best insurance policy with cuts of wild game because the grill or broiler can quickly over-cook with uneven or too hot a temperature.
- 6. Bake at 350 until the thermometer reads 10 degrees before the desired level: 130-135 for rare, 135-140 for med rare but never more than 145 degrees (for beef, 120-130 rare, 130-135 med rare, 135-140 med). Let meat rest for 5 minutes upon removal from oven... it will cook another 5-10 degrees while resting and juices will flow back throughout the meat.
- 7. Taken out at 120 degrees, allowed to sit 5 minutes it will reach 125 -130 degrees and will produce a very nice, rare cut in venison and 145 degrees is beyond the edge of medium rare and will be at or above medium to well. Remember with this type of wild game it should always be served rare or medium rare. You must watch your thermometer closely because the meat's internal temp will escalate quickly and can get away from you. For those in the well-cooked crowd please have faith that the rare cut is delicious and letting it rest brings the juices back throughout the meat. If unsure about cooking temp try it first at 130 (120 for beef)... you can always pop it back in the oven if too rare for your taste.
- 8. After resting (don't cheat... let it rest 5 minutes), slice thin, about 1/8th inch slices and serve. Slicing thin is another secret to unlocking the flavor and texture.
- 9. Great with a hearty red wine, salad and other veggies. Enjoy!
JUICY / TENDER LONDON BROIL
The pictures do not do this steak justice. It was still just slightly pink in the middle. If was up to me it would have been medium, but my kids want theirs more on the medium well side. The trick to the juiciness is salt, and tightly wrapping in plastic wrap. The salt draws the juices to the surface of the meat where it is...
Provided by Cassie *
Categories Beef
Time 25m
Number Of Ingredients 4
Steps:
- 1. Sprinkle both sides of steak evenly with salt. Wrap tightly with plastic wrap and refrigerate for at least 3 hours.
- 2. Remove steak from refrigerator 1 hour before grilling. About 20 minutes before grilling, turn on grill, turn all burners to high, close cover, and heat until very hot, about 15 minutes.
- 3. Unwrap steak, brush both sides of steak with oil and sprinkle liberally with pepper.
- 4. Place steak on hottest part of grill. Grill, flipping steak every 4 minutes, until instant-read thermometer inserted into center of meat registers 120-130 degrees for rare to medium-rare, 16 to 20 minutes. Medium - medium well is mine was grilled
- 5. Place steak on a cutting board and let rest, tented with foil, about 10 minutes. Holding thin slicing knife at 45-degree angle to meat, slice very thinly and serve. Note: The longer you cook a London Broil, the tougher it will be. I caught mine just in time, would have liked it a bit more on the medium side. It was still very juicy and delicious.
Tips:
- Select the right cut of meat: London broil is typically made from flank steak, which should be at least 1-inch thick. Look for a steak that is a deep red color with good marbling.
- Marinate the steak: Marinating the steak in a flavorful marinade for at least 30 minutes helps to tenderize it and add flavor. You can use a variety of marinades, but a simple one made with olive oil, garlic, herbs, and spices works well.
- Cook the steak over high heat: London broil should be cooked over high heat to quickly sear the outside and create a flavorful crust. You can use a grill, a skillet, or a broiler to cook the steak.
- Don't overcook the steak: London broil is a thin steak, so it cooks quickly. Overcooking it will make it tough and dry. Cook the steak for about 4-5 minutes per side, or until it reaches an internal temperature of 135 degrees Fahrenheit for medium-rare.
- Let the steak rest before slicing: After you cook the steak, let it rest for a few minutes before slicing. This allows the juices to redistribute throughout the steak, resulting in a more tender and flavorful steak.
Conclusion:
London broil is a delicious and easy-to-make meal that is perfect for a weeknight dinner. By following these tips, you can ensure that your London broil is tender, juicy, and flavorful. Serve with your favorite sides, such as mashed potatoes, roasted vegetables, or a salad.
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