I’ve always been a sucker for a good steak, but there’s something about a London Broil that feels like a culinary adventure. It’s like the classic rock of beef dishes—familiar yet thrilling, with flavors that hit all the right notes. Last weekend, while scrolling through an endless feed of cat videos and news about the latest iPhone release, I stumbled upon this gem of a recipe, and let me tell you, it was like discovering a hidden track on your favorite album.
Steps
- Tenderize the steak by pounding it on both sides using the ridged side of a meat mallet.
- In a large zipper bag, combine minced garlic, balsamic vinegar, Worcestershire sauce, soy sauce, Dijon mustard, olive oil, brown sugar, thyme, oregano, black pepper, and salt. Add the steak, seal the bag, and refrigerate for 12-24 hours, turning occasionally.
- Remove the marinated steak from the bag and discard the marinade. Pat the steak dry with paper towels.
- Heat vegetable oil in a large skillet over medium-high heat. Place the steak in the skillet and weigh it down with the bottom of another heavy skillet. Sear for 6-7 minutes, adjusting heat if necessary.
- Flip the steak and sear the other side for about 5 minutes, again weighing it down with the skillet.
- Transfer the steak to a cutting board and loosely cover it with aluminum foil. Let it rest for 10 minutes.
- Slice the steak thinly against the grain using a sharp knife and serve promptly.
Ingredients
- 2 lbs London Broil sirloin or flank steak
- 2 cloves garlic, minced
- 1/4 cup balsamic vinegar
- 1/4 cup Worcestershire sauce
- 2 tablespoons low sodium soy sauce
- 2 tablespoons Dijon mustard
- 2 tablespoons olive oil
- 2 tablespoons brown sugar or honey
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon kosher salt
- 2 teaspoons vegetable oil or canola oil
Nutritional Values
Calories: 1740kcal | Carbohydrates: 54g | Protein: 216g | Fat: 66g | Saturated Fat: 18g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 42g | Trans Fat: 0.06g | Cholesterol: 552mg | Sodium: 3564mg | Potassium: 4242mg | Fiber: 2.4g | Sugar: 42g | Vitamin A: 114IU | Vitamin C: 12mg | Calcium: 378mg | Iron: 24mg
FAQ
- What cuts of beef can be used for London Broil if top round steak is unavailable?
- If top round steak is not available, you can substitute it with flank steak or skirt steak for similar results.
- How long should the London Broil be marinated for optimal flavor?
- It is recommended to marinate the steak for 12 to 24 hours. This duration allows the marinade to tenderize the meat effectively and infuse it with flavor.
- What is the best cooking temperature for London Broil?
- London Broil is best served medium rare to barely medium, which corresponds to an internal temperature of 130-135 degrees Fahrenheit. Overcooking can lead to a dry and tough texture.
- How should the steak be sliced after cooking?
- After cooking, the steak should be allowed to rest for 10 minutes and then sliced thinly against the grain. This helps ensure tenderness and makes it easier to chew.
- What are some good side dishes to serve with London Broil?
- Potatoes, like scalloped or roasted rosemary potatoes, and salads, such as arugula or Italian salad, are excellent choices. Vegetables like green beans almondine or roasted cauliflower also complement the dish well.
Tips
- To ensure the most flavorful and tender steak, marinate the London Broil for 12 to 24 hours in a large zipper bag. This extended marination helps infuse the meat with the marinade flavors while tenderizing it.
- Cook the steak to medium rare or barely medium, aiming for an internal temperature of 130-135 degrees Fahrenheit. Overcooking can make the steak dry and tough, so using a meat thermometer is essential for checking doneness.
- Allow the steak to rest for 10 minutes under a loose tent of aluminum foil after cooking. This resting period helps redistribute the juices throughout the meat, enhancing both flavor and tenderness.
- When slicing the steak, always cut against the grain. This technique shortens the meat fibers, making each bite more tender and easier to chew.
Equipment
- Meat mallet (preferably with a ridged side)
- Large heavy skillet
- Meat thermometer
- Large zipper plastic bags (for marinating)
