Bake in the oven for 7 to 10 minutes 7 for rare, 10 for rare. Remove and turn steaks. Bake them for another 7 to 10 minutes at Remove the baking sheet, cover with a cotton towel or lid of some kind.
Let the meat rest for a few minutes before serving. Grill the steak without a cast iron pan, if possible, as the fat that has accumulated near the heating element can ignite. Do not pierce the steak with a fork during cooking, as the juice will release and dry out the meat. Preheat the oven to grill. Lightly grease a baking sheet or coating with a non-stick spray. Put in the oven and grill until the steak is browned and charred around the edges, about minutes on each side to rare or to the desired point.
Use a thermometer to check the internal temperature; it should fall between degrees Fahrenheit for medium-rare London broil. Take it out of the oven and rest for at least 3 minutes before carving and serving. My favorite side dish to serve with London broil is Roasted Potatoes in the oven. Sometimes I throw in other veggies like carrots or asparagus too. It adds color and texture to the mix. All you need to do is peel the potatoes and cut them in half.
I prefer either Russet or Yukon potatoes when baking. Then transfer it to the baking pan or around the broil. Take them out after 20 to 30 minutes or until fork-tender while leaving the steak to continue cooking. You can use a cast-iron skillet instead of a broiler pan. It does the same job with the broiler pan. Also, the baking tray technique works. Just place the baking tray with tin foil to catch the oil drippings from the meat and place on top it a fitted rack — where you will be putting the beef while it broils.
You can also do it the old-fashioned way by cooking the London broil on the stove. Heat about 2 tablespoons of high-smoking point oil in a hot cast iron pan in high heat and fry the London broil for 2 minutes on each side for medium-rare.
London-broil should be cooked between rare to medium-rare doneness to get that tender and juicy outcome that would leave you a great experience. Cooking the London broil at well-done will get you in a challenging situation as the meat strands are already cooked, the fibers become tough to chew and dry. I hope this ultimate guide helped you in your struggle to make the perfect version of any top round london broil recipe.
If you have further questions about this recipe or if you want to share your homemade London broil experience, feel free to leave me a comment below! Save my name, email, and website in this browser for the next time I comment. Last modified on August 14th, at pm.
This post contains affiliate links that at no additional cost to you, and we may earn a small commission. Remove your meat from the oven, unwrap the foil, and let it rest for minutes before eating it. To learn how to make a delicious marinade for your London broil, keep reading! Did this summary help you? Yes No. Log in Social login does not work in incognito and private browsers. Please log in with your username or email to continue. No account yet?
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Related Articles. Article Summary. Method 1. Mix up your marinade. Combine the garlic, salt, red wine, balsamic vinegar, soy sauce, and honey in a large mixing bowl. Whisk the ingredients thoroughly until they form a thick liquid. Feel free to substitute any of your own favorite marinade recipes.
For an average-sized cut of meat, you'll need to make about 1 cup ml. Perforate the steak with a meat fork or the tip of a sharp knife. Use the utensil to poke a series of small holes in the thickest part of the meat. Piercing the steak will allow more of the marinade to soak in, flavoring and tenderizing it from the inside out. Cover the steak with the marinade. Place the steak at the bottom of a large mixing bowl or inside a heavy-duty resealable plastic bag. Then, pour in the marinade slowly, making sure it touches every part of the meat.
For best results, the steak should be completely submerged. If it's not, try putting it in a slightly smaller container, or throw together enough marinade to make up the difference. Allow the steak to marinate in the refrigerator for hours.
Ideally, it should be left overnight. The longer you let it sit, the more flavor it will absorb. Avoid letting the steak marinate for more than 24 hours, as this could cause it to become tough or give the outside an unappetizing mushy texture. Did you make this recipe? Leave a review. Method 2. Preheat the broiler. Allow the broiler element to begin warming up as you finish preparing the meat. Most ovens only have "On" and "Off" settings for the broiler. Most broiler pans have built-in racks that prevent dripping liquid fat from becoming a fire hazard.
Drain the marinade from the meat. Remove the steak from the refrigerator and pour out the marinade. Alternatively, you can hold onto your marinade and use it to baste the meat as it cooks. Avoid brushing reused marinade onto cooked meat, as this could contaminate it with harmful bacteria. Transfer the steak to the broiler pan. Carefully arrange the marinated meat on the rack at the bottom of the pan.
Broil the steak under direct heat for minutes. Flip steaks over and let cook 3 minutes. Now put your steaks on it, put them in the oven, flip after 2 minutes. Turn oven off completely and let them finish till desired temps. However, when prepared properly, a London broil can be just as delicious as any expensive cut of meat. In terms of how to cook a London broil, the most classic technique is to broil!
Let the steak sit with this covering of salt for 45 minutes to an hour. After the waiting period, rinse the salt off your steaks under cool running water.
London broil is great sliced over mashed potatoes a traditionally favorite side dish , as well as turned into fajitas. You can use a London broil for almost any recipe calling for flank steak. The steak can also be slow-cooked for rich-tasting, tender results. Step 3: Broil the Rib Eye. Place the steaks in the oven. Broil steaks for minutes per side see note.
Instructions Remove your steaks from the refrigerator and pat dry.
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