Easy London Broil Recipe (2024)

FAQs

How do you cook London broil so it's not tough? ›

Whatever you do, don't overcook your meat, says Thomason—this is the most important tip, she says. "If you like your steak more well done, this is not the cut for you. Once London broil cooks to medium or beyond, the lack of fat in this hard-working muscle will cause your steak to become tough and dry," she says.

Our first secret weapon is baking soda, which gets mixed in with a few other simple marinade ingredients. It may seem unorthodox, but it plays a crucial role in tenderizing the steak by relaxing its protein network, which keeps it nice and juicy while it cooks.

What happens if you don't marinade London broil? Although you can certainly broil steak without marinating it, be aware that doing so could result in a chewy steak. London broil marinade helps the steak become more tender so that you can broil it quickly without it drying out.

Roast meat, covered, for 30 minutes per pound of meat at 400F, or until meat is tender.

Remove the meat from the marinade and pat it dry with paper towels. In a skillet over high heat, sear the steak for about 2 minutes. Flip and sear the other side of the steak for about 2 minutes. Place the skillet in the oven and cook for about 6 minutes.

There are several ways to velvet, but at its most basic level, it involves marinating meat with at least one ingredient that will make it alkaline. This is what tenderizes the meat, especially cheaper, tougher cuts. “People go for either egg white or baking soda as they are both alkaline ingredients.

Marinating your steak in acids or enzymes breaks down the fibers and tenderizes the steak. To marinate the meat in an acidic solution, add lemon juice, lime juice, apple cider vinegar, or buttermilk to your marinade and let the steak soak in it for thirty minutes to an hour, depending on the size of the cut.

Also making sure to puncture the meat prior to marinating ensures that the marinade penetrates as much of the meat as possible. And don't skimp on the time; the longer it marinates, the better. Prep the night before and you can have a steak that's ready to go when dinnertime rolls around the next day.

Remove Marinade Before Cooking: To prevent flare-ups on the grill and ensure properly browned meat when sautéing or stir-frying, wipe off most of the excess marinade before cooking. Keep just a little marinade on the meat surface to maximize flavor.

Marinate the meat for at least 4 hours (preferably longer) to help tenderize the tough cut. It is possible to marinate London broil too long, so I don't recommend leaving the meat in the marinade for more than 1-2 days.

Will London broil get more tender the longer it cooks? ›

A: London broil is a tough, lean cut of meat! This is why I prefer to either cook the meat low and slow for a more tender for a pull-apart end result. OR I will cook this meat high and fast for medium-rare and thinly slice against the grain.

With each method, marinate the steak beforehand in your choice of marinade for at least two hours or, preferably, overnight. Then, pat the steak dry and let it rest at room temperature for about 30 minutes before cooking.

Try this: Rub steak with the cut side of a halved garlic clove and liberally season both sides of your London broil with salt and pepper. Let it sit at room temperature on a rack set inside a rimmed baking tray for at least one hour.

Since London broil has so much muscle fiber and connective tissue, it also has very little fat marbling resulting in a tougher cut of meat. Without the holes, the marinade won't be able to reach the inside of the meat which means the meat won't be tender.

Tenderize a tough roast that's already cooked by pounding it, cutting it against the grain, adding some marinade or commercial tenderizing agents or braising the meat. Reheat cooked beef to at least 165 degrees Fahrenheit to reduce risk of harmful bacterial growth, as advised by the USDA.

London Broil (or top round) is one of the cuts of beef that most benefits from an awesome marinade and some time in the smoker. Traditionally lean and generally tough, a marinade will add flavor while the low and slow cooking process maintains moisture and tenderness.