Broiling a London broil steak quickly on high heat creates a flavorful crust while keeping the inside medium-rare. If you want to know how to cook a london broil steak, you need to start with the right cut and a simple plan. This guide walks you through every step, from picking the meat to slicing it perfectly.
London broil is not actually a cut of steak. It is a cooking method that uses a flank steak or top round. The key is high heat and thin slices against the grain. Follow these steps for a tender, juicy result every time.
What Is A London Broil Steak?
Many people think London broil is a specific cut of beef. It is not. The term refers to a dish made from flank steak or top round. These cuts come from the cow’s belly or hind leg. They are lean and can be tough if not cooked right.
When you learn how to cook a london broil steak, you focus on two things: tenderizing and high heat. The meat needs a good marinade or a meat mallet to break down fibers. Then you cook it fast under the broiler or on a grill.
Choosing The Right Cut
For best results, pick a flank steak or top round. Flank steak has more flavor but can be chewy. Top round is leaner and a bit more tender. Both work well for London broil.
- Flank steak: Rich beefy taste, needs marinating
- Top round: Leaner, slightly more tender
- Skirt steak: Also works, but is thinner
Avoid cuts like sirloin or ribeye for this method. They are better for grilling whole. London broil needs a cut that benefits from high heat and thin slicing.
How To Cook A London Broil Steak
Now let’s get into the actual cooking. This method uses your oven’s broiler. You can also use a grill or a cast-iron skillet. The steps are similar.
Step 1: Prepare The Meat
Start with a 1.5 to 2 pound flank steak. Pat it dry with paper towels. This helps the marinade stick and the crust form.
Score the meat lightly on both sides. Use a sharp knife to make shallow cuts in a diamond pattern. This helps the marinade penetrate and prevents curling during cooking.
Marinade Options
A good marinade adds flavor and tenderizes. Here is a simple one:
- 1/4 cup soy sauce
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 tablespoon brown sugar
- 1 teaspoon black pepper
Mix these together in a bowl. Place the steak in a zip-top bag and pour the marinade over it. Seal the bag and refridgerate for at least 2 hours. Overnight is even better.
Step 2: Bring To Room Temperature
Take the steak out of the fridge 30 minutes before cooking. Let it sit on the counter. This ensures even cooking. A cold steak will cook unevenly under the broiler.
Pat the steak dry again after marinating. Excess moisture will steam the meat instead of searing it.
Step 3: Preheat The Broiler
Turn your oven’s broiler to high. Place the oven rack about 4 to 6 inches from the heating element. If your oven has a low and high setting, use high.
Place a broiler pan or a wire rack inside a baking sheet. This allows air to circulate around the meat. Do not use a solid pan or the steak will boil in its juices.
Step 4: Cook The Steak
Place the steak on the prepared pan. Broil for 5 to 6 minutes per side for medium-rare. Use a meat thermometer to check doneness.
- Rare: 125°F
- Medium-rare: 135°F
- Medium: 145°F
- Well-done: 160°F (not recommended for London broil)
For a 1.5-inch thick steak, total cooking time is about 10 to 12 minutes. Flip once halfway through. The crust should be dark brown and crispy.
Step 5: Rest The Meat
Transfer the steak to a cutting board. Tent it loosely with foil. Let it rest for 5 to 10 minutes. This allows the juices to redistribute. If you cut too soon, the juices run out and the meat dries out.
Step 6: Slice Against The Grain
This is the most important step. Find the direction of the muscle fibers. They look like long lines running through the meat. Slice perpendicular to these lines. This shortens the fibers and makes each bite tender.
Cut the steak into thin slices, about 1/4-inch thick. Angle your knife at 45 degrees for wider, more elegant slices. Serve immediately.
Alternative Cooking Methods
Not everyone has a broiler. Here are other ways to cook London broil.
Grilling
Preheat your grill to high heat, about 450°F to 500°F. Oil the grates. Place the steak on the grill and cook for 5 to 6 minutes per side. Use the same temperature guidelines. Let it rest and slice as above.
Pan-Seared
Use a cast-iron skillet. Heat it over high heat until smoking. Add a tablespoon of oil. Sear the steak for 4 to 5 minutes per side. Finish in a 400°F oven if the steak is thick. Check internal temperature.
Slow Cooker
This is not traditional, but it works for a tender result. Sear the steak first in a hot pan. Then place it in a slow cooker with beef broth, onions, and garlic. Cook on low for 6 to 8 hours. Slice and serve with the cooking liquid as a sauce.
Common Mistakes To Avoid
Even experienced cooks make errors with London broil. Here are the most common ones.
- Skipping the marinade: The meat needs tenderizing
- Not patting dry: Wet meat steams instead of sears
- Overcooking: London broil is best medium-rare
- Cutting with the grain: This makes the meat chewy
- Skipping the rest: Juices will run out
Avoid these and your steak will turn out great.
Serving Suggestions
London broil pairs well with simple sides. The beefy flavor goes with roasted vegetables, mashed potatoes, or a green salad. Try these:
- Roasted asparagus with lemon
- Garlic mashed potatoes
- Steamed broccoli with butter
- Arugula salad with parmesan
You can also slice the steak and serve it over rice or in a sandwich. Leftovers work well in stir-fries or tacos.
Frequently Asked Questions
What Is The Best Cut For London Broil?
Flank steak or top round are the most common choices. Both are lean and benefit from high heat and thin slicing.
How Long Do You Cook A London Broil Steak?
Under the broiler, cook for 5 to 6 minutes per side for medium-rare. Total time is about 10 to 12 minutes for a 1.5-inch thick steak.
Can You Cook London Broil In A Slow Cooker?
Yes, but it changes the texture. Sear first, then cook on low for 6 to 8 hours with liquid. The meat will be very tender but not crusty.
Do You Need To Marinate London Broil?
It is highly recommended. A marinade adds flavor and helps break down tough fibers. Even 30 minutes helps, but 2 hours or more is better.
How Do You Slice London Broil?
Always slice against the grain. Look for the muscle fibers and cut perpendicular to them. This makes the meat tender to chew.
Final Tips For Success
Cooking a London broil steak is simple once you know the basics. Start with a good cut, marinate it well, and cook it hot and fast. The most important step is slicing against the grain. That one move turns a tough cut into a tender meal.
Experiment with different marinades. Try adding citrus juice, red wine, or fresh herbs. Each variation gives a different flavor profile. Keep a meat thermometer handy to avoid overcooking.
If you mess up the first time, dont worry. London broil is forgiving. Even if it comes out a bit overdone, thin slices and a good sauce can save it. Practice makes perfect.
Now you know how to cook a london broil steak. Get your steak, fire up the broiler, and enjoy a restaurant-quality meal at home.