London broil isn’t a cut, but a cooking method! Learn what is london broil roast beef, how to prepare it perfectly, and enjoy a tender, flavorful meal.
London broil is a popular and flavorful beef dish, but it often causes confusion. Is it a specific cut of meat? A particular cooking method? The answer is a bit of both! Let’s dive into what London broil really is and how to make it incredibly delicious.
What Exactly is London Broil?
Technically, London broil isn’t a specific cut of beef. Instead, it’s a cooking method applied to typically tougher cuts of beef. The most common cuts used for London broil are flank steak and top round steak. The key to a good London broil is the marinade and the cooking technique, which involves high heat and quick cooking.
Why the Name?
The origin of the name “London broil” is a bit of a mystery. Despite its name, the dish isn’t actually British! The term likely originated in North America, possibly in the early 20th century. One theory suggests that it was named after a popular London restaurant dish, even though the actual dish may have been quite different.
Choosing the Right Cut of Meat
While flank steak and top round are the most common choices, here’s a quick rundown:
* **Flank Steak:** This cut is known for its rich flavor and relatively thin profile. It’s best cooked quickly over high heat and sliced against the grain to maximize tenderness.
* **Top Round Steak:** This is a leaner and tougher cut compared to flank steak. Marinading is essential for breaking down the fibers and adding moisture.
Preparing the Perfect London Broil
The secret to a tender and flavorful London broil lies in the marinade and cooking process. Here’s a step-by-step guide:
1. **Marinating is Key:** A good marinade tenderizes the meat and infuses it with flavor.
* **Ingredients:** A basic marinade includes oil (olive or vegetable), an acid (vinegar, lemon juice, or Worcestershire sauce), and seasonings (garlic, herbs, salt, and pepper). Soy sauce, balsamic vinegar, and Dijon mustard are also great additions.
* **Marinating Time:** Marinate the meat for at least 2 hours, but preferably overnight, in the refrigerator. This allows the flavors to penetrate and the meat to tenderize.
2. **Cooking Methods:** London broil is best cooked using high-heat methods.
* **Grilling:** Preheat your grill to high heat. Remove the steak from the marinade and pat it dry. Grill for 4-6 minutes per side for medium-rare, adjusting the time based on your desired doneness and the thickness of the steak.
* **Broiling:** Preheat your broiler. Place the marinated steak on a broiler pan and broil for 5-7 minutes per side for medium-rare, keeping a close eye on it to prevent burning.
* **Pan-Searing:** Heat a heavy skillet (cast iron works well) over high heat. Add a bit of oil and sear the steak for 4-6 minutes per side for medium-rare.
3. **Resting the Meat:** After cooking, let the steak rest for at least 10 minutes before slicing. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful result.
4. **Slicing Against the Grain:** This is crucial for maximizing tenderness. Identify the direction of the muscle fibers (the “grain”) and slice the steak perpendicular to it.
Serving Suggestions
London broil is incredibly versatile and can be served in many ways:
* **Classic Dinner:** Serve sliced London broil with roasted vegetables, mashed potatoes, or a fresh salad.
* **Sandwiches and Wraps:** Use sliced London broil to make delicious sandwiches or wraps with your favorite toppings.
* **Salads:** Add London broil to salads for a protein boost.
* **Tacos and Fajitas:** Slice the London broil into strips and use it as a filling for tacos or fajitas.
Tips for Success
* **Don’t Overcook:** London broil is best served medium-rare to medium. Overcooking will result in a tough and dry steak. Use a meat thermometer to ensure accurate doneness.
* **Score the Meat:** For tougher cuts like top round, scoring the surface of the meat before marinating can help the marinade penetrate more effectively.
* **Use a Meat Thermometer:** A meat thermometer is your best friend when cooking London broil. Insert it into the thickest part of the steak to check the internal temperature.
* **Experiment with Marinades:** Don’t be afraid to experiment with different marinade ingredients to find your favorite flavor combinations.
* **Pound it Out:** For top round, consider pounding the steak to tenderize it before marinating.
FAQ Section:
**Q: Can I cook London broil in the oven?**
A: Yes, you can! Sear it first in a hot pan, then transfer it to a preheated oven (375°F/190°C) to finish cooking until it reaches your desired internal temperature.
**Q: How do I store leftover London broil?**
A: Store leftover London broil in an airtight container in the refrigerator for up to 3-4 days.
**Q: Can I freeze London broil?**
A: Yes, you can freeze cooked London broil. Wrap it tightly in plastic wrap and then in foil, or place it in a freezer-safe bag. It can be stored in the freezer for up to 2-3 months.
**Q: What’s the best way to reheat London broil?**
A: Reheat London broil gently to prevent it from drying out. You can reheat it in a low oven (250°F/120°C), in a skillet with a bit of broth, or in the microwave at low power.
**Q: What internal temperature should London broil be cooked to?**
A: Here’s a quick guide:
* **Medium-Rare:** 130-135°F (54-57°C)
* **Medium:** 135-145°F (57-63°C)
* **Medium-Well:** 145-155°F (63-68°C)
Enjoying your perfectly cooked London Broil
London broil, when prepared correctly, can be a remarkably flavorful and tender meal. By understanding the right cuts of meat to use, mastering the marinade, and employing high-heat cooking methods, you can create a restaurant-quality dish right in your own kitchen. Remember to slice against the grain and let the meat rest – these small steps make a big difference. Now go forth and enjoy your London broil!