After another 3 minutes rotate the London Broil 45 degrees and check the internal temperature. Remove the London Broil when it hits degrees F 55 - 60 degrees C internal and allow it to rest for 10 — 15 minutes. Serve the London Broil sliced against the grain at a slight angle and enjoy!
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Offer not transferable, and void where prohibited by law. Does not apply to alcohol purchases. Customer responsible for all applicable taxes. While the complex flavor combinations that are possible with marinades aren't possible with this trick, a piece of meat that's been generously basted with barbecue sauce, sriracha, or another delicious sauce can be outstanding in its own right.
Remove your meat when it's cooked through. The meat is done when it has a pleasing brown color flecked with black and a utensil inserted into the thickest part of the meat doesn't encounter any tough, uncooked portions. If you're unsure about whether your meat is done or not, don't be afraid to cut into it to look for any deep red uncooked portions. Another way to check your meat for done-ness is to use a thermometer. Inserted into the thickest part of the meat, a thermometer should read about o F about 57 o for medium rare; up to ten degrees more for medium to well done.
Part 3. Allow the meat to "rest" before cutting it. As with most other cuts of meat, flank steak is at its most tender and flavorful not right after it comes off the grill, but after it's had a little time to rest and cool. If the meat is cut immediately after it's removed from the grill, you'll notice its internal juices spill onto the plate. These juices are responsible for the meat's flavor and texture, so doing this can make your meat lest tender and tasty.
However, if you give your meat a short "break" before cutting into it, it has a chance to re-absorb these juices, retaining much of its moisture and flavor. To "rest" your meat, place it on a clean plate or platter under tented aluminum foil and let it sit for minutes. The foil will help the meat retain its heat as it rests.
Slice against the grain. Flank steak is made up of long, thin muscle fibers — you can see them if you look for small, faint lines running the length of the meat.
If left intact, these fibers can be tough to chew. However, by cutting the meat diagonally, perpendicular to the grain of the meat, the fibers are severed, making the slices of meat much more tender. For this reason, London Broils are traditionally served as narrow diagonal slices made against the grain of the meat. Season as desired. Divide your London Broil into a portions consisting of a few slices each.
If you wish, you can now season your portions individually. A light sprinkling of salt and fresh-ground black pepper almost always pairs well with London Broil, but other seasonings can make great choices as well. Below are just a few seasoning ideas: Pre-made seasoning mixes Johnny's, etc.
Your delicious London Broil is all ready to eat. Try serving this classic dish with roasted vegetables or sandwiching it between a few pieces of bread for classic flavor combinations. Did you make this recipe? Leave a review. How long do I cook it for medium rare on a charcoal grill? Allow the steak to rest a minimum of 3 minutes before serving. Use an instant read thermometer to check the steak temperature. I could not find cook time that was not associated with a brand name so I cannot give an exact cook time.
You can check a cookbook for help or search online to determine the actual cook time. Not Helpful 10 Helpful 2. Include your email address to get a message when this question is answered. You can also add oregano or other spices to your meat after it's done to give it more flavor. Helpful 0 Not Helpful 0. If you're not sure how "done" you want your meat, err on the rare or medium-rare side.
At one point I ended up using one of those online roulettes to help me decide what to pair with it. Making london broil has always been an experiment for me, I have tried grilling and searing it. Over the years discovered that the best way to cook london broil is in the oven , allowing it to cook low and slow has been proven to be the best technique. That said, I can take advantage of the waiting time to come up with amazing side dishes to best served it with.
You will agree with me that less is more when you want to make a london broil recipe that is restaurant-quality and budget-friendly. I still recall the excitement when I finally found the perfect mix.
If you are still in search for one, I am happy to share my marinade for london broil. We all know that mashed potatoes are basically best friends with any type of steak or roast. Then, drizzle your slices with the pan juices before serving. To take your London broil experience to new heights, create an herb butter that will complement your flavorful meat.
Or, turn the discarded marinade into a perfectly paired sauce by bringing it to a boil in a saucepan, simmering for 10 minutes, and whisking in 2 tablespoons of butter. An alternative option for cooking a London broil is to cook it on your outdoor grill. While this method is contrary to the name itself, the high heat form the grill mimics the effect of the broiler. Follow the same marination instructions, or simply season your steak with salt and pepper if running low on time, and grill for 4 minutes on each side before resting and slicing.
If you choose to forego a marinade, make sure you have a flavorful sauce to accompany the meat, as in this London Broil with Chimichurri recipe. How to Cook a Perfect London Broil. By Gillie Houston Updated January 16,
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