London Broil
10m prep 10m cook 25m ready
4 to 6 servings Flank steak is the traditional cut for London broil, but much confusion has been created by butchers selling thickly sliced chuck roasts and top round roasts under the same name. Thus, it is best to think of London broil as a cooking method: Tough beef normally reserved for braising and stewing is quickly broiled until rare or medium-rare and then thinly sliced across the grain. Both of these measures keep the result tender and juicy. Never cook these cuts beyond medium-rare, or they will become tough and dry.
Ingredients
- 1 beef flank steak or a 1 ½-inch-thick boneless slab of chuck arm roast or top round roast (about 2 pounds)
- 1 (Lemon Marinade, Balkan Marinade, Teriyaki Marinade, or the marinade for Carne Asada) (opens in new tab)
- 1 ½ teaspoons salt
- 1 teaspoon black pepper
Let's Cook
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Step 1.
Have ready: 1 beef flank steak or a 1 ½-inch-thick boneless slab of chuck arm roast or top round roast (about 2 pounds)
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Step 2.
If desired, marinate the beef for at least 2 hours in: (Lemon Marinade, Balkan Marinade, Teriyaki Marinade, or the marinade for Carne Asada)
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Step 3.
Pat the meat dry. If not using a marinade, season with: 1 ½ teaspoons salt; 1 teaspoon black pepper
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Step 4.
Place an ovenproof skillet or roasting pan on a rack set 3 to 4 inches below the heat and preheat the broiler and skillet. Once the skillet is hot, add the beef and broil on one side for 5 minutes. Turn it over and broil on the other side until a thermometer inserted in the thickest part of the meat registers 120° to 130°F for rare to medium-rare. Start checking for doneness after 3 to 4 minutes. Transfer the steak to a platter, let it rest for 5 minutes, then carve it across the grain into ¼-inch-thick slices. Serve with any of the suggested sauces for Grilled or Broiled Steak.
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