What kind of beef is london broil

This is why broiling is the best technique for a cut of meat such as top round or flank steak because it quickly sears the outside quick enough for a nice brown crust to develop while preventing the inside from overcooking. The result is the perfect rare to medium-rare temperature. Does cooking a London broil intimidate you? Step 2: Heat margarine in inch skillet over medium-high heat.

Step 4: Set oven control to broil. Broil beef with top 2 to 3 inches from heat about 5 minutes or until brown. Turn beef; brush with remaining oil mixture. Broil 5 minutes longer. Pull the meat out of the oven and let it rest for about five minutes before carving. Cut beef across grain at slanted angle into thin slices; serve with onions. Unlike broiling, cooking the meat in an oven is best done slowly over a few hours and at a temperature around degrees Fahrenheit.

The benefits to cooking in the oven is that not only can you impart even more flavor over the course of the cooking time via the added liquid, but the meat can become fall-apart tender as well. Another go-to method for preparing a London broil is to cook it on the grill.

Cooking a London broil on the grill is a great way to get a nice sear on the outside while adding tons of smoky flavor at the same time. After heating up the grill, simply place the meat onto the grill over medium-high heat and then cook with the lid closed for five to 10 minutes. This ingredient shopping module is created and maintained by a third party, and imported onto this page. You may be able to find more information about this and similar content on their web site.

In a medium bowl, whisk together oil, lemon juice, brown sugar, Worcestershire, and garlic. Season steak generously with salt and pepper, then rub oil mixture all over. Let sit at room temperature for an hour or refrigerate up to overnight. Preheat broiler. Brush off garlic then place steak on a sheet pan. Place pan on top rack closest to the heating element and broil 6 to 7 minutes, until top is lightly charred.

Let rest 10 minutes before carving. Serve with herb butter. Make herb butter. In a small bowl, mix butter with herbs, lemon zest, salt, and red pepper flakes until smooth.

Refrigerate until ready to use. Otherwise, it's best to choose a cast-iron or carbon steel pan. We recommend using a well-seasoned cast-iron frying pan for this recipe, which can take high heat and is relatively stick-free.

If you do not have a cast iron pan, you can use a thick-bottomed frying pan. If using stainless steel, heat a little olive oil in the pan first, before adding the steak. Remove steak from refrigerator 2 hours before cooking to bring to room temperature only do this with whole cuts of meat, never with ground meat. Cut away any tough connective tissue on the surface of the steak.

Use a meat pounder to even out the thickness of the steak if necessary. Lightly sprinkle with kosher salt on both sides. Heat a large, cast iron skillet to medium high heat. Pat the steaks dry with paper towels. Rub a little dry mustard into both sides of the steak. Sprinkle both sides again with salt, and with a little black pepper. Rub butter over both sides of the steak. Place the steak in the hot pan.

Let cook for minutes on each side without moving , check before flipping to make sure it has nicely browned. At this point, if you have a steak only an inch thick or less, you can take the skillet off the heat and just let the steak sit for several minutes in the skillet tent the steak with aluminum foil. The cast iron pan will retain enough heat to cook the steak to medium rare.

You can use a finger pressure method to test for doneness. You can also test for doneness by using a small sharp knife and cutting into the center to check the color. Or, if the steak is brown on both sides and it is weeping red juice, it's done. Use a meat thermometer to test the internal temperature of the steak. If you are using the oven method, when done, remove from the oven and let sit for 5 minutes before cutting into it. You want to cook the steak only to medium rare, as cooking it further will make it more tough.

For a thick roast, grill it directly for about 2 to 4 minutes per side, and then indirectly for up to 30 minutes. The internal temperature should not pass F. Once the steak is cooked, remove it from the grill, cover it with foil, and allow it to rest, about 5 minutes for thinner cuts and 10 minutes for whole roasts.

Resting allows the meat to relax and the juices to flow back into the meat. Then carve the meat across the grain and serve in thin strips for maximum tenderness. A London broil is generally a tough cut of meat, but it has great flavor. If prepared correctly, it becomes a flavorful steak with a nice beefy taste and tender chew. Since it is marinated before being cooked, it will take on the flavors of those ingredients.

A London broil begins with a good marinade. A great one to try is a mixture of soy sauce, olive oil, garlic, ginger, balsamic vinegar, and honey.

This gives it some basic flavors that complement the beef nicely. 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.