How To Cook A London Broil Steak

ByLily

London broil is a lean, affordable cut that becomes tender and flavorful when cooked with the right method and sliced properly. If you want to know how to cook a london broil steak that turns out juicy instead of tough, the answer comes down to three things: a good marinade, high heat, and resting before you slice.

This guide walks you through each step. You will get a simple marinade, cooking times for the oven and grill, and the slicing trick that makes all the difference.

What Exactly Is A London Broil Steak?

Here is a fact that surprises most people: London broil is not a cut of beef. It is a cooking method.

Grocery stores use the name for thick, lean cuts like top round, flank steak, or sirloin tip. These cuts come from hard-working muscles, so they are tough and low in fat. That leanness is why they are cheap, and also why they dry out fast if you cook them wrong.

Your job is to add flavor with a marinade and keep the meat from overcooking. Do that, and a ten-dollar piece of beef eats like a steakhouse dinner.

How To Cook A London Broil Steak

Follow these steps in order. The whole process takes about 40 minutes of hands-on time, plus marinating.

Step 1: Pick And Prep The Meat

  • Look for a piece that is 1.5 to 2 inches thick. Thin cuts overcook in minutes.
  • Pat the meat dry with paper towels before marinating so the flavors stick.
  • Score both sides lightly with a sharp knife in a diamond pattern. Cut only about 1/8 inch deep. This helps the marinade soak in and keeps the steak from curling.

Step 2: Marinate For At Least 4 Hours

Acid and salt are what tenderize a lean cut. Skip the marinade and you are cooking shoe leather.

Whisk together:

  • 1/2 cup soy sauce
  • 1/4 cup olive oil
  • 2 tablespoons red wine vinegar or lemon juice
  • 2 cloves garlic, minced
  • 1 tablespoon honey or brown sugar
  • 1 teaspoon black pepper

Put the steak in a zip-top bag, pour in the marinade, and press out the air. Refrigerate for 4 to 12 hours. Do not go past 24 hours, because the acid will turn the surface mushy.

Take the steak out of the fridge 30 minutes before cooking. Cold meat cooks unevenly.

Step 3: Choose Your Cooking Method

Oven Broiler Method

  1. Move an oven rack to the top position, about 4 inches from the heating element. Turn the broiler to high.
  2. Line a sheet pan with foil and set a wire rack on top. This keeps the meat out of the juices so it browns instead of steams.
  3. Place the steak on the rack. Broil 5 to 7 minutes per side for medium rare.
  4. Check the internal temp with a meat thermometer. Pull it at 130°F for medium rare or 140°F for medium.

Grill Method

  1. Heat a gas or charcoal grill to high, around 450°F to 500°F.
  2. Oil the grates so the steak does not stick.
  3. Grill 4 to 6 minutes per side, lid closed.
  4. Move the steak to a cooler part of the grill if it starts to char before it hits temperature.

Cast Iron Skillet Method

  1. Heat a cast iron pan over high heat until it just starts to smoke.
  2. Add a tablespoon of oil, then lay in the steak.
  3. Sear 4 minutes per side without moving it.
  4. Finish in a 400°F oven for 5 to 8 minutes if the center is still under 125°F.

Step 4: Rest The Meat

This step is not optional. When meat comes off the heat, the juices are still moving around inside. Cut it right away and they run onto the board, leaving dry beef behind.

Set the steak on a cutting board, tent it loosely with foil, and wait 10 minutes. The internal temperature will rise another 5 degrees while it sits.

Step 5: Slice Against The Grain

Look at the surface of the steak. You will see lines of muscle fiber running in one direction. Those are the grain.

Hold your knife perpendicular to those lines and cut thin slices, about 1/4 inch thick. Each slice should be short, not long and stringy.

This single step does more for tenderness then any marinade. Slicing with the grain leaves long, chewy fibers. Slicing against it shortens them, so your teeth cut through easily.

Common Mistakes To Avoid

  • Cooking it past 145°F. Lean cuts have little fat to keep them moist, so they dry out fast.
  • Skipping the marinade. Even a few hours helps, but four hours is the sweet spot.
  • Slicing too thick. Thick slices of round steak are hard to chew no matter how well you cooked it.
  • Cutting it hot. Give it the full 10 minutes of rest.
  • Using a dull knife. A sharp blade cuts clean slices instead of tearing the meat.

What To Serve With It

London broil pairs well with simple sides that soak up the juices. Try roasted potatoes, garlic green beans, a baked sweet potato, or a crisp garden salad with vinaigrette.

Leftovers keep in the fridge for three days. Slice them cold and thin for sandwiches, or warm them gently in a skillet with a splash of beef broth so they do not dry out.

Final Tips For A Tender London Broil

  • Buy a thick cut, at least 1.5 inches.
  • Marinate 4 to 12 hours in something acidic.
  • Cook hot and fast, and pull it at 130°F to 135°F.
  • Rest 10 minutes before cutting.
  • Always slice against the grain into thin pieces.

Get those five things right and a budget cut of beef will taste like something you paid triple for at a steakhouse. The method matters more then the price tag.

Similar Posts