How to Cook London Broil on the Grill, in the Oven, and Pan-Fried

London broil, despite its confusing name, is a lean and flavorful American steak dish typically made from flank, top round, or sirloin steak. When cooked correctly, it offers a delightful contrast of textures: a robust, slightly charred exterior giving way to a juicy, tender interior. The key to achieving this lies in understanding the cut of meat, proper marinating, and precise cooking techniques.

This guide explores three popular methods for cooking London broil: grilling, oven-broiling, and pan-frying. Each method offers a unique approach to achieving that perfect balance of crust and tenderness, making this versatile dish suitable for any occasion, from a casual weeknight dinner to a weekend barbecue. No matter which method you choose, a well-prepared London broil promises a satisfying and flavorful experience.

Understanding London Broil

The term "London Broil" is more a cooking method than a specific cut of meat. It typically refers to flank steak, top round, or sirloin. The choice depends on your preference for flavor, tenderness, and budget.

• Top Round: This lean cut from the rear leg is the most affordable. It benefits greatly from marinating to tenderize it.
• Flank Steak: A slightly more expensive option, flank steak boasts a rich, beefy flavor. It's also lean but can become tough if overcooked.
• Sirloin: Sirloin offers a good balance of tenderness and flavor, with some marbling for added richness.

Why Cook London Broil This Way?

• Versatility: London broil can be cooked using various methods – grilling, broiling, or pan-frying – adapting to your available equipment and desired flavor profile.
• Flavor: A good marinade and proper cooking bring out the natural beefy flavor of the steak, enhanced by a delicious seared crust.
• Convenience: Once marinated, London broil cooks relatively quickly, making it a great option for a satisfying meal without spending hours in the kitchen.

Preparation (Mise en Place)

1. Thawing: If frozen, thaw the London broil in the refrigerator for 24-48 hours for even cooking. Never thaw at room temperature.
2. Salting (Optional): For improved moisture retention, sprinkle the London broil with salt and let it sit uncovered in the refrigerator for 1-2 hours before marinating. This process helps draw out excess moisture, resulting in better searing. Pat dry with paper towels before marinating.
3. Marinating: This is crucial for tenderizing and flavoring the London broil.

Essential Tools

• Shallow Dish or Resealable Bag: For marinating the London broil.
• Tongs: For safely handling the meat during cooking.
• Meat Thermometer: To accurately gauge the internal temperature of the steak.
• Cast Iron Skillet (for pan-frying): We recommend cast iron for its superior heat retention and even cooking.
• Grill (for grilling): A gas or charcoal grill, cleaned and oiled.
• Baking Sheet (for oven-broiling): Lined with foil for easy cleanup.

The Cooking Methods

Method 1: Grilling London Broil

Grilling imparts a smoky flavor and creates a beautiful sear on the London broil.

Ingredients:

• 2 lbs (900g) London broil
• 1/2 cup (120ml) soy sauce
• 2 tbsp (30ml) Worcestershire sauce
• 2 tbsp (30ml) olive oil
• 2-3 cloves garlic, minced
• 1 tsp onion powder
• 1/2 tsp red pepper flakes
• 1 tsp black pepper
• 1/2 tsp salt
• 1 tbsp red wine vinegar (or lemon juice)
• 2-3 tbsp fresh parsley, chopped

1. Preheat your grill to high heat (around 450°F or 230°C) for at least 30 minutes. A hot grill is essential for searing the steak. Lightly oil the grates to prevent sticking. You should hear a distinct sizzle as the meat hits the grill.
2. Remove the marinated London broil from the refrigerator and discard the marinade. Place the steak directly on the hot grill grates.
3. Grill for 8-10 minutes per side for medium-rare, adjusting the time based on your desired level of doneness. The steak should develop a rich, dark brown crust.
4. Use a meat thermometer to check the internal temperature. For medium-rare, aim for 130-135°F (54-57°C).
5. Remove the London broil from the grill and let it rest for at least 5-10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful steak.

Method 2: Broiling London Broil in the Oven

Broiling offers a convenient indoor method for achieving a similar seared crust to grilling.

Ingredients:

• 2 lbs (900g) London broil
• 1/2 cup (120ml) soy sauce
• 2 tbsp (30ml) Worcestershire sauce
• 2 tbsp (30ml) olive oil
• 2-3 cloves garlic, minced
• 1 tsp onion powder
• 1/2 tsp red pepper flakes
• 1 tsp black pepper
• 1/2 tsp salt
• 1 tbsp red wine vinegar (or lemon juice)
• 2-3 tbsp fresh parsley, chopped

1. Preheat your oven's broiler to high. Place the oven rack about 4-6 inches from the broiler.
2. Line a baking sheet with aluminum foil for easy cleanup. Place the marinated London broil on the prepared baking sheet, discarding the marinade.
3. Broil for 7-9 minutes per side for medium-rare, adjusting the time based on your desired level of doneness. Keep a close watch to prevent burning. The steak should sizzle and brown rapidly.
4. Use a meat thermometer to check the internal temperature. For medium-rare, aim for 130-135°F (54-57°C).
5. Remove the London broil from the oven and let it rest for at least 5-10 minutes before slicing.

Method 3: Pan-Frying London Broil

Pan-frying delivers a delicious sear with precise control over the cooking process.

Ingredients:

• 2 lbs (900g) London broil
• 1/2 cup (120ml) soy sauce
• 2 tbsp (30ml) Worcestershire sauce
• 2 tbsp (30ml) olive oil
• 2-3 cloves garlic, minced
• 1 tsp onion powder
• 1/2 tsp red pepper flakes
• 1 tsp black pepper
• 1/2 tsp salt
• 1 tbsp red wine vinegar (or lemon juice)
• 2-3 tbsp fresh parsley, chopped

1. Heat a cast iron skillet over high heat until it's smoking hot. The skillet should be heated sufficiently to get a good sear when the meat hits the pan.
2. Add 1 tablespoon of olive oil to the skillet. Carefully place the marinated London broil in the hot skillet, discarding the marinade.
3. Sear the steak for 8-10 minutes per side for medium-rare, adjusting the time based on your desired level of doneness. Avoid moving the steak around too much to ensure a good sear.
4. Use a meat thermometer to check the internal temperature. For medium-rare, aim for 130-135°F (54-57°C). The steak should have a beautiful brown crust and the kitchen will fill with a savory aroma.
5. Remove the London broil from the skillet and let it rest for at least 5-10 minutes before slicing.

Cooking Time & Doneness Guide

The cooking time for London broil depends on the thickness of the steak and your desired level of doneness. Use a meat thermometer for the most accurate results.

• Rare: 125-130°F (52-54°C)
• Medium-Rare: 130-135°F (54-57°C)
• Medium: 135-145°F (57-63°C)
• Medium-Well: 145-155°F (63-68°C)
• Well-Done: 155°F+ (68°C+) (Not recommended, as the steak will be tough)

Visual Cues

• Rare: The steak will be very soft to the touch and have a deep red center.
• Medium-Rare: The steak will be slightly firmer to the touch and have a mostly red center with some pink.
• Medium: The steak will be moderately firm to the touch and have a pink center.
• Medium-Well: The steak will be firm to the touch and have a slight pinkness in the center.
• Well-Done: The steak will be very firm to the touch and have no pinkness.

Tips for Perfection

• Don't Overcrowd the Pan/Grill: Cook the London broil in batches if necessary to avoid lowering the temperature of the cooking surface, which can result in steaming instead of searing.
• Let the Steak Rest: This is crucial for redistributing the juices and ensuring a tender final product.
• Slice Against the Grain: This shortens the muscle fibers, making the steak easier to chew.
• Marinate for at Least 4 Hours: This allows the flavors to penetrate the meat and tenderize it. Overnight marinating is even better.

Storage & Reheating

Store leftover London broil in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm the steak in a skillet over medium-low heat, adding a splash of broth or water to prevent drying out. Avoid microwaving, as this can make the steak tough.

Serving Suggestions

• Sliced Thin on a Salad: Top a bed of mixed greens with sliced London broil, cherry tomatoes, cucumbers, and a vinaigrette dressing.
• As a Sandwich: Layer thinly sliced London broil on a crusty roll with horseradish sauce, lettuce, and tomato.
• With Roasted Vegetables: Serve alongside roasted broccoli, carrots, and potatoes for a complete and satisfying meal.
• In Fajitas: Slice the London broil into strips and sauté with bell peppers and onions for delicious fajitas.