If you’ve ever wondered how to cook top round London broil to perfection, you’re in the right place. This cut of beef is affordable, lean, and packed with flavor, but it requires the right technique to make it tender and delicious. Let’s walk through everything you need to know-from marinating to cooking-to turn this humble cut into a mouthwatering meal.
What Is London Broil?
London broil is not just a cut of meat; it’s also a cooking method. Typically, it involves marinating a tougher cut like top round or flank steak, then cooking it quickly over high heat-usually by broiling or grilling-and slicing it thinly against the grain for maximum tenderness. The top round is a lean, flavorful cut from the rear leg of the cow, making it perfect for this style of preparation.
Preparing Your Top Round London Broil
Tenderizing and Marinating
Because top round is a lean and somewhat tough cut, tenderizing and marinating are key steps.
– Tenderize the meat by pounding it lightly with a meat mallet. This helps break down the muscle fibers.
– Marinate the steak in a flavorful mixture for at least 2 hours, but ideally up to 12 or even 24 hours. A good marinade usually contains acidic ingredients like lemon juice or balsamic vinegar, soy sauce for umami, garlic, and herbs or spices to add depth.
Here’s a classic marinade example:
– Olive oil
– Soy sauce
– Worcestershire sauce
– Lemon juice and zest
– Garlic
– Italian seasoning or thyme
– Black pepper and salt
– Optional: Dijon mustard and smoked paprika for extra flavor
Combine these ingredients and soak your steak in the mixture in the fridge. The acid and salt in the marinade help tenderize the meat while infusing it with flavor.
Cooking Methods for Top Round London Broil
Broiling
Broiling is the traditional method for London broil and works wonderfully to develop a nice crust while keeping the inside juicy.
- Preheat your broiler to high (around 450°F to 500°F).
- Remove the steak from the marinade and pat it dry.
- Place the steak on a broiler pan or a wire rack set on a baking sheet.
- Broil for about 5-7 minutes per side for medium-rare (internal temperature of 135°F to 140°F). Cooking times can vary based on thickness.
- Let the meat rest for 5-10 minutes to allow juices to redistribute.
- Slice thinly against the grain for maximum tenderness.
Grilling
Grilling is another excellent option that imparts a smoky flavor.
– Preheat your grill to medium-high heat.
– Grill the steak for about 7-8 minutes per side, again aiming for medium-rare.
– Rest and slice thinly before serving.
Pan-Searing and Oven Finish
For those who prefer stove-top cooking:
– Sear the steak in a hot cast-iron skillet on all sides for 1-2 minutes each.
– Finish cooking in a preheated oven at 375°F for 5-8 minutes until the desired doneness.
– Rest and slice thinly.
Tips for Perfect London Broil
– Use a meat thermometer to avoid overcooking. London broil can become tough if cooked beyond medium.
– Slice against the grain to break up muscle fibers and make the steak easier to chew.
– Rest your steak after cooking to keep it juicy.
– Marinate longer for more flavor and tenderness. Overnight is best if you have the time.
– Don’t skip tenderizing with a mallet or scoring the surface-it makes a big difference.
Serving Suggestions
London broil pairs beautifully with simple sides like roasted vegetables, mashed potatoes, or a fresh salad. You can also serve it with a flavorful sauce or au jus to complement the beef’s rich taste.
Top round London broil is a budget-friendly cut that shines when marinated well and cooked with care. Whether broiled, grilled, or pan-seared, this method yields a tender, juicy steak perfect for any occasion. Enjoy the savory flavors and impress your guests with your cooking skills!