The Secrets To A Tender London Broil: An Exquisite Oven Recipe

1. Rinse and pat dry: Give the steak a gentle rinse under cold water to remove any residual debris. Pat it dry with paper towels to avoid excess moisture during cooking.

2. Seasoning: Season the steak generously with kosher salt and freshly ground black pepper. Allow it to sit at room temperature for about 15-20 minutes to ensure even cooking.

The Science Behind Tenderness

To achieve a tender London broil, it is essential to comprehend the science behind it. Beef is comprised of muscle fibers, which are held together by collagen. When cooked, collagen begins to break down and transform into gelatin, resulting in a more tender and melt-in-your-mouth texture. However, this process takes time.

By employing the oven method, the beef can cook slowly and reach an internal temperature conducive to collagen breakdown without sacrificing moisture. This slow cooking method further allows flavors to develop, resulting in a magnificent culinary experience.

Preparing the London Broil

Now that we have established the groundwork, let’s dive into the step-by-step process of preparing a tender London broil using the oven:

Ingredients:

• 2 pounds of top round or flank steak

• Kosher salt

• Freshly ground black pepper

• Olive oil

Instructions:

1. Preheat your oven to 325°F (163°C). This lower temperature ensures even cooking and prevents the steak from drying out.

2. Heat a cast-iron skillet or oven-safe pan over medium-high heat. Drizzle the pan with olive oil and allow it to heat until shimmering.

3. Carefully place the seasoned steak into the hot pan and let it sear undisturbed for about 2-3 minutes per side. This step adds a delectable crust to the meat, sealing in the juices.

4. Once both sides are seared, transfer the pan to the preheated oven. Cook the steak for approximately 15-20 minutes, or until it reaches your desired level of doneness. Use an instant-read thermometer to check the internal temperature. Medium-rare is typically around 135°F (57°C), while medium reaches 145°F (63°C).

5. Remember that the steak’s internal temperature will continue to rise after removing it from the oven. Thus, it’s advisable to remove it a few degrees before reaching the desired doneness.

6. Allow the London broil to rest for at least 10 minutes before slicing. Resting ensures the juices redistribute, resulting in a more succulent final product.

Tips and Variations

To elevate your London broil game, consider incorporating these tips and variations:

1. Marinades:

Experiment with marinating your London broil prior to cooking to enhance its flavor profile. Some popular options include:

• Teriyaki marinade: Comprising soy sauce, ginger, garlic, and a touch of sweetness, this Asian-inspired marinade adds delightful complexity.

• Balsamic herb marinade: A mixture of balsamic vinegar, herbs, garlic, and olive oil infuses the steak with a tangy and earthy flavor.

• Chimichurri marinade: A vibrant combination of parsley, garlic, red wine vinegar, and olive oil lends a zesty, herbaceous kick to the meat.

To marinate, place the seasoned steak in a resealable bag with the marinade of your choice. Allow it to marinate in the refrigerator for at least 2 hours, or preferably overnight.

2. Rubs and Spice Blends:

Another option to enhance the flavor profile of your London broil is by using dry rubs or spice blends. Consider the following ideas:

• Classic steak rub: A mixture of kosher salt, freshly ground black pepper, garlic powder, and paprika creates a classic and flavorful crust.

• Coffee-infused rub: A blend of ground coffee, brown sugar, smoked paprika, and cayenne pepper imparts a rich and slightly smoky note to the meat.

• Moroccan spice blend: Comprising cinnamon, cumin, coriander, paprika, and turmeric, this flavor profile adds an exotic twist to your London broil.

Rub the chosen mixture generously onto all sides of the steak, ensuring it adheres well before cooking.

3. Sous Vide Method:

If you possess a sous vide machine, you can take your London broil to even greater heights. The sous vide method involves vacuum-sealing the steak and cooking it in a water bath at a precise and controlled temperature. This method guarantees unparalleled tenderness and consistent results. Follow the manufacturer’s instructions for your sous vide machine to achieve the desired doneness, then finish the steak with a quick sear in a hot pan.

4. Sides and Serving Suggestions:

Complement your tender London broil with an array of delightful sides and condiments:

• Grilled vegetables: Fire up the grill and cook seasonal vegetables such as asparagus, bell peppers, or zucchini. Drizzle them with olive oil, sprinkle with salt and pepper, and enjoy the delightful charred flavors alongside your steak.

• Roasted potatoes: Slice potatoes into wedges, coat them with olive oil, and season with salt, pepper, and your favorite herbs. Roast them in the oven until crispy on the outside and tender on the inside.

• Homemade herb butter: Create a compound butter by blending softened butter with fresh herbs such as thyme, rosemary, or parsley. Spread this succulent butter over the sliced London broil for an explosion of flavors.

Checking Doneness

Achieving the ideal level of doneness is key to savoring a tender London broil. While the oven method provides consistency, it is crucial to employ a reliable method for checking doneness. Here are some techniques to ensure perfection:

1. Instant-read thermometer: Insert the thermometer into the thickest part of the steak, avoiding bone or fat. Refer to a temperature guide for your preferred level of doneness. Remember to remove the steak from the oven a few degrees lower to account for carry-over cooking.

2. Finger test: If you prefer a more tactile approach, you can use the finger test. Gently press the center of the steak with your index finger and compare the resistance to the firmness of different parts of your hand when making a fist. An adequately cooked steak should feel the same as the firmness of the flesh between your thumb and index finger when your hand is open.

Conclusion

Congratulations! You are now equipped with the knowledge and techniques to masterfully prepare a tender London broil in the oven. From selecting the perfect cut to enhancing its flavor through various methods, your culinary journey promises a delightfully savory result. Remember to experiment, personalize, and enjoy the process each time you venture into the realm of London broil. Bon appétit!

Sources

FAQS On Tender London Broil Oven Recipe

What Is A London Broil?

London broil is not actually a specific cut of beef, but rather a method of preparation typically involving a lean and tougher cut such as top round or flank steak. The steak is marinated and then cooked quickly at high heat to achieve a deliciously tender and flavorful result.

How Should I Select The Meat For A London Broil Recipe?

When choosing the meat for your London broil recipe, it is ideal to select a thick cut of beef, around 1.5 to 2 inches in thickness, to ensure even cooking and tenderness. Look for cuts like top round or flank steak that are well-marbled, as fat adds flavor and juiciness to the meat.

Do I Need To Marinate The London Broil Before Cooking?

Yes, marinating the London broil before cooking is highly recommended as it helps to tenderize the meat and infuse it with flavor. A simple marinade can be made using oil, vinegar or citrus juice, herbs, and your choice of seasoning. Marinate the meat for at least 2 to 4 hours, or preferably overnight, in the refrigerator for the best results.

What Is The Recommended Cooking Method For A London Broil In The Oven?

To cook a London broil in the oven, it is best to start by searing it on high heat to seal in the juices. Preheat your oven to 400°F (200°C) and heat a skillet or cast iron pan on the stovetop over high heat. Sear the meat for about 2-3 minutes per side until it develops a nice brown crust. Then, transfer it to a preheated oven and continue cooking for about 10-15 minutes until the desired doneness is reached. Using a meat thermometer to check for an internal temperature of 135°F (57°C) for medium-rare or 145°F (63°C) for medium is advised.

How Should I Rest And Slice The London Broil Before Serving?

Once the London broil is cooked to your desired doneness, it is crucial to let it rest for about 10 minutes before slicing. Resting allows the juices to redistribute throughout the meat, resulting in a more tender and juicy final product. Slice the cooked London broil against the grain, which means cutting across the muscle fibers. This will help to break up the muscle fibers and make the meat more tender and easier to chew.