Best Cooking Method for London Broil

When preparing a recipe, people make several common mistakes, such as overcooking mushrooms, toasting grains and spices, and overcooking London broil. Reader Rhonda Parrett recently confessed to overcooking her London broil. Associate food editor Rick Martinez offers some tips on avoiding the same errors. After reading Rhonda Parrett’s confession, she’s now ready to try the recipe. To know best cooking method for London broil, read further.

The best way to marinate London broil is to place it in a resalable plastic bag, and this will allow you to turn the beef quickly while grilling. Another option is to place the meat flat in a glass baking dish. Place the first plastic bag in another one to avoid leaks when using this method. When you’re ready to cook your London broil, don’t forget to let it come to room temperature before you put it in the oven.

Three Best Cooking Methods for London Broil

Broiling the London Broil

1-In a large mixing bowl, combine all of the ingredients. In a large mixing bowl, combine the salt, pepper, vinegar, soy sauce, brown sugar, garlic, and optional seasonings with a whisk or fork. Combine all of the ingredients in a large mixing bowl, breaking up any large pieces of brown sugar.

2-Using a fork, pierce or score the London Broil. Before putting the meat in the marinade, pierce the top of it 3-6 times.  Use a fork or knife to do this, cautious not to cut through the steak.

3-Place the meat and marinade in a big zip lock bag in the refrigerator. Refrigerate your marinate for at least two hours. Allow your meat to sit overnight to improve its flavor. To prevent the marinade from leaking into your refrigerator, place your marinade bag in a basin or a tray.

4-To ensure that both sides of your London Broil are equally marinated, flip it every 30 minutes in the fridge.

How to Make a Dry Rub

1-Combine the paprika, salt, pepper, and optional ingredients in a mixing bowl. In a large mixing bowl, combine all of your ingredients, making sure to break apart any large clumps of spices that have stayed together. [18] Mix them with a fork or a mixing spoon.

2-Grease both sides of your London Broil with spices. Rub spices into the meat to ensure that it absorbs its flavor.  Brush it with butter or oil to help the spices stick to your London Broil.

Use fewer spices in your dry rub if you want to keep the meat’s flavor. Garlic and chili powder, for example, can overpower the flavor of the meat.

3-Let your London Broil rest for 15 minutes at room temperature. Allowing a dry rub to sit for an extended time will turn it into a mushy paste or sauce. It may also assist in improving the flavor of the meat, but after one or two hours, the benefits disappear.

London Broil Is A Type of Meat That is Cooked Over An Open Flame

1-Preheat the oven to broil and the pan to bake for 10 minutes. Remember to preheat the pan you’ll be cooking in as well. Because the broiler cooks the meat with flames, check your stove’s handbook for any safety precautions before using it.

2-Brown the London Broil for 4-6 minutes on each side in the broiler. Remove the grill and set the London Broil in the pan that has been warmed. Place the London Broil on the top rack of the oven, about 4-5 inches from the open flame. Pull remove your oven rack and flip the London Broil over with a large fork or tongs after it has cooked for 4-6 minutes.

3-Allow the London Broil to cool for 10 minutes after removing it from the fire. Allowing your meat to rest before cutting it allows the juices to stay in the flesh and complete cooking. [23]

Before serving, check the temperature of your London Broil using a meat thermometer. For a rare steak, the internal temperature should be 130-135 degrees Fahrenheit (54-57 degrees Celsius) and 140-145 degrees Fahrenheit (60-62 degrees Celsius) for a medium-rare steak.

4-Before serving, carve your meat against the grain. Slicing the meat against the grain will result in a more tender piece of meat. [24] Determine the orientation of the fibers and cut parallel to them rather than parallel to them.

Some Delicious London Broil Recipes

Classic London Broil

This recipe, despite its name, is entirely American. Top Round Steak is marinated for hours in a fragrant mixture before being grilled in the oven and served with a delightful herb-butter sauce.

Red wine vinegar and Worcestershire sauce inject robust flavor into quick-cooking flank beef. Serve the thinly sliced steak as a sandwich on crusty bread or with buttery baked potatoes and a crisp leaf salad.


Perfectly Tender London Broil

After being marinated in a liquid mixture with spices and seasoning, London Broil is a perfectly soft piece of meat broiled in the oven. A sumptuous dinner that’s simple to prepare!

Steak has always been a favorite because it has so much taste and is simple to prepare for special occasions. Try this Best Ever Beef Wellington Recipe, Garlic Butter Herb Prime Rib Recipe, or Garlic Herb Butter Beef Tenderloin if you want to wow your family.

London Broil with Herb Butter

The majority of people think of London broil as a piece of beef, and however, it’s a sort of preparation. Meat that has been marinated and then sears or broils at a high temperature is called “marinated meat.” After years of popularity, several supermarkets now sell top-round steak as “London broil” because it’s suitable for this cooking style once tenderized.

You make a marinade for the meat (we used olive oil, lemon juice, garlic, and Worcestershire) and let it sit in it for at least an hour, if not overnight. Preheat the broiler and scrape the garlic from the steak before cooking (it will burn under high heat). Broil for 10 minutes on a sheet pan before slicing against the grain.
Not in the least. On its own, the steak is tasty and satisfying, and butter, on the other hand, improves everything.

Easy London Broil

This simple London boil recipe is seasoned with a light marinade made with lemon juice, thyme, and oregano. It serves four people, with plenty of leftovers for delightful second-day dishes later in the week.

Consider the Season both sides of your London broil with salt and pepper and rub with the cut side of a halved garlic clove. Allow for at least one hour of room temperature resting on a rack inside a rimmed baking tray. The salt will dissolve in the meat and be absorbed.


What is London Broil?

London Broil appears to be applied to any vast, thick steak on the lean side these days. For example, top sirloin steaks called London Broil are ordinary. However, we’ll keep to tradition and utilize a flank steak for this meal.

To create London Broil, marinate your flank steak in a tasty marinade, then broil it over high heat until it’s medium-rare or medium; any longer and the lean flank steak will become harsh, dry, and unpleasant.

After that, you set aside the grilled flank steak to rest. Finally, a lovely London Broil is cut against the grain very thinly. This makes the naturally tough cut of beef soft and juicy instead of stringy and unpleasant to consume. What’s the result? Perfectly cooked beef slices that are thin, soft, and tasty.

Is it Better to Cook London Broil Quickly or Slowly?

Cooking meat in an oven, unlike broiling, is best done slowly over a few hours at a temperature of roughly 350 degrees Fahrenheit. You don’t want the oven to get too hot, and otherwise, the meat will become dry and chewy.

Four hundred degrees is the ideal temperature for cooking London Broil, and reduce the temperature to 350 degrees if your oven cooks quickly. Moreover, a meat thermometer is the most accurate tool to determine when meat is done.


The best cooking method for London broil should be marinating the meat in a marinade. The marinade can be applied for a couple of hours before the roasting process. If you leave the meat out of the bag overnight, it will dry out and become rigid. It would help if you always kept the London broil at room temperature. This way, it will be tender and juicy. It can also be marinated for a few hours before roasting.

Another option for cooking London broil is to bake it in the oven. Although this method will require more time, it will produce tender and juicy meat. Moreover, it will require the meat to be thoroughly pounded before baking, and this will help soften the tough muscle fibers. Then, the London broil will be ready to serve. This cooking method will yield a tender and flavorful cut of beef.