This London Broil recipe takes a fairly inexpensive, but very flavorful piece of meat, a gives it a good soaking in a marinade of red wine and garlic.
Originally London Broil referred to a flank steak that was marinated and well, broiled.
These days the term is more commonly used for a boneless cut that’s also referred to as top round steak.
The Proof Is In The Marinade
What’s that phrase? The proof is in the pudding?
That might be fine for pudding, but if you are cooking what can be a rather tough piece of meat, such as the London Broil, the proof is going to be all about it’s marinade.
A cut like this doesn’t have much fat, which often results in a tough, chewy steak.
The white marbling of fat throughout any piece of meat melts as it cooks, which gives it a tender, toothsome quality. That being said, if there’s not a lot of fat, you have to make it tender in some other way.
In this London Broil recipe, the red wine in the marinade breaks down the tough fibers of the meat, recreating the same qualities of tenderness.
The trick here, however, is to make sure the roast has plenty of time to soak up the wine and let it work its magic. It’s best to let this marinate for at least 4 hours or overnight.
How To Cook A London Broil
Although many recipes call for a London Broil to be broiled in the oven, I think a the two-step method we used to cook steak in the restaurant kitchen works best.
Here’s how it goes down:
- Heat oven to 425°F.
- Remove the meat from the refrigerator at least 30 minutes before you plan to cook it.
- Take out of the marinade and pat dry with paper towels.
- Season generously with salt and pepper.
- Heat an oven-safe frying pan that’s big enough to hold the London Broil over high heat.
- Add a tablespoon of olive oil and heat until shimmering.
- Add meat and let cook, undisturbed until it has formed a nice brown crust on the bottom. At least 5 minutes.
- Flip and transfer to the oven and cook to your desired doneness. This is going to depend on how you like your meat and how thick the roast is. It could be anywhere from 8 minutes to 15 minutes.
How To Know When It’s Done
My best advice when cooking large pieces of meat is to have an instant-read meat thermometer. Insert the thermometer horizontally through the middle of the roast to get the most accurate temperature. If you’re unfamiliar with the varying temperatures of doneness they are as follows:
- 125°F for rare
- 135°F for medium-rare
- 145°F for medium
- 150°F for medium-well
- 160°F for well done
What To Serve With It
Once the meat has rested it is nice to finish it off with a little something. It can be as fancy as a squeeze of lemon juice or a splash of Worcestershire sauce or as fancy as a homemade herb butter.
As far as sides go, here are a few of my favorites:
- Sofrito Black Beans
- Roasted Mexican Street Carrots
- Green Chile Mac + Cheese with Chive Breadcrumbs
- Lemon-Thyme Twice Baked Potatoes
This cut of meat can be pretty tough and really needs an overnight bath in the marinade to tenderize, so plan accordingly.Print
Red Wine and Garlic Marinated London Broil Recipe
A very reasonable cut of beef, full of flavor and tenderized with red wine, garlic, and a bit of chile flakes.
Adapted from the Gourmet Cookbook
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 1x
- Category: main
- Method: roast
- Cuisine: American
- Diet: Gluten Free
- 6 cloves garlic, minced
- 1/4 cup soy sauce
- 1/4 cup red wine
- 2 tablespoons olive oil
- 1 teaspoon red chili flakes
- 1 teaspoon granulated sugar
- 2 teaspoons kosher salt
- 2 pounds London broil (from top round; 1 1/2 to 2-inches thick)
- Combine all ingredients except steak in a medium bowl and stir to combine. Pour over steak and cover. Refrigerate overnight, turning steak occasionally.
- Remove steak from refrigerator and let sit at room temperature for 30 minutes before cooking. Meanwhile heat oven to 425°F.
- Heat a grill pan over medium-high heat. Once hot, place steak on grill and cook until dark grill marks have formed, about 5 minutes. Flip and transfer pan to oven. Finish cooking in oven until meat registers 130°F on a meat thermometer for medium-rare, about 20 minutes more.
- Let meat rest 10 minutes before thinly slicing against the grain.
Keywords: London Broil Recipe