From Marination to Plate: How to Cook London Broil

London broil is a method of preparing beef, rather than a specific cut of meat. The beef is typically a flank steak or a top round steak, which is marinated and then broiled or grilled. It is usually served thinly sliced, and is a popular dish in the United States.

The name "London broil" is believed to be a misnomer, as it is not actually a traditional dish from London. It is thought that the name may have originated in the United States in the early 20th century, possibly as a marketing term used by meat retailers to make the dish sound more upscale or exotic. The name may have also been chosen simply because the dish is typically broiled, and "London" and "broil" have a similar sound. The origin of the name is uncertain, but it is not actually from London.

London broil is usually considered a main course or entree, as it is a large cut of meat that is typically served as the centerpiece of a meal. It is typically served with side dishes such as vegetables, potatoes, or pasta to make a complete meal.

What Does London Broil Taste Like?

London broil is a flavorful cut of beef that is typically lean and can be a bit tougher than some other cuts. It is a flavorful cut that has a rich, beefy taste. Because it is a lean cut, it can be a bit chewy if not cooked properly. When marinated and cooked correctly, it is a tender and juicy cut of beef with a rich, savory flavor. The marinade used can enhance the flavor and add different taste to the meat.

It is best when it's cooked to medium-rare or medium, as it can become tough if cooked to well done. A good marinade can help to break down the fibers and make it more tender.

How to Cook London Broil

Here's one way to cook a London broil:

Ingredients

• 1 (1 1/2 to 2 pound) London broil steak
• 1/4 cup soy sauce
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper, to taste

Instructions

• In a large resealable bag or shallow dish, combine the soy sauce, olive oil, garlic, thyme, rosemary, salt, and pepper. Add the steak, and turn to coat it evenly with the marinade. Seal the bag or cover the dish, and refrigerate for at least 2 hours, or overnight.
• Preheat your grill to high heat.
• Take the steak out of the marinade and dispose of the leftover marinade. Cook the steak on the grill for 5 to 7 minutes per side for medium-rare, or 8 to 10 minutes per side for medium.
• Remove the steak from the grill, and let it rest for 5 minutes before slicing it thinly against the grain.
• Serve the London broil slices with your choice of sides and enjoy!

Note: Cooking times will vary depending on the thickness of the steak and your desired degree of doneness. It's best to use a meat thermometer to check for doneness. For Medium Rare 140F and for medium 160F.

Storing London Broil

To store London broil, you can follow these steps:

• If the steak is fresh, wrap it tightly in plastic wrap or aluminum foil and store it in the coldest part of your refrigerator for up to three days.
• If you've cooked the London broil, let it cool to room temperature before wrapping it tightly in plastic wrap or aluminum foil. Place it in an airtight container and store it in the refrigerator for up to three days or in the freezer for up to three months.
• If you have cooked and sliced the London broil, wrap them tightly in plastic wrap or aluminum foil, place them in an airtight container and store it in the refrigerator for up to three days.

It's crucial to make sure the steak is sealed tightly to preserve its freshness and prevent it from taking on any unwanted scents from the fridge.

When you're ready to use the London broil, thaw it in the refrigerator for several hours or overnight before cooking.

Image by Jeremy Keith