London Broil

This is one of my absolute favorite cuts of beef. It’s also quite inexpensive, especially when you can find it on sale. London Broil is the name of a cut of beef that generally comes from the “top round” of a cow. It’s usually cut into two pound increments. This recipe will work for a London Broil weighing anywhere from 1-3 pounds. Just adjust the cooking times accordingly. This is also great on the grill!  If you like your steak rare, the total cooking time is about 8 minutes, and 10 minutes if you like your steak medium rare. Remember, better to undercook it a bit because you can put it back in the oven or grill. You also need to let the London Broil rest for 10 minutes before slicing, and the meat will continue to cook while it’s resting.

I like to serve it over my Saute of Baby Spinach with Garlic and my Pasta with Garlic, Butter & Cheese. Yummy!

Plan to make more London Broil than you’ll need because it’s really great for steak sandwiches or added to a salad. It’s also great just for munching when you need a snack. You can marinate it the night before you want to cook it, the morning before, and even an hour or two before!

 When slicing London Broil, or other lean cuts of meat, you want to cut against the grain. What does that mean? Look at your meat and see if you can see stripes that run in one direction. That’s call the “grain.” You want to slice your meat perpendicular to the grain because it makes the meat easier to chew!

LONDON BROIL

Serves 4-6

  • 1  London Broil (about 2 lbs.)
  • 1/2 cup Catalina salad dressing or another spicy French dressing
  • 1/4 cup soy sauce
  • 2 garlic cloves, peeled
  • 1 tablespoon toasted sesame oil

1.Remove the London Broil from its package and rinse and pat dry. Place in a large plastic bag.

2.In a mixing bowl, combine the salad dressing and soy sauce. Use a garlic press (see pressing garlic) to squeeze the garlic into the bowl. Add the sesame oil and mix well to combine.

3.Pour the marinade over the London Broil and massage it a few times to make sure the meat is well covered by the marinade. Refrigerate either overnight or a few hours before cooking. Take the London Broil out of the refrigerator about 20 minutes before cooking to allow it to come to room temperature.

4.Move your oven rack to 4 inches from the broiler. I like to cover the broiler pan with foil for easy cleanup but if you want more of a crust on your meat, then don’t. Either way, preheat the broiler with the pan in the oven for 5 minutes.

5..Remove the London Broil from the marinade, letting the excess marinade drip off, and put it on the baking sheet. Broil for 4 minutes. Quickly remove the pan and close the oven door to keep the heat inside. Turn the London Broil over and baste with the reserved marinade.

6.Return to the oven and cook for another 4 minutes for RARE meat. If you like your meat better done, then cook for another 6 minutes for MEDIUM RARE. I wouldn’t suggest more than that because the meat keeps cooking while it rests. Also remember that if you decide to make a steak sandwich with the leftovers, it will be cooked again!

7.Remove from the oven and let it rest for 10 minutes before slicing it to let the juice reabsorb throughout the meat.

8.Slice against the grain in thin slices.

9.Serve over Saute of Baby Spinach with Garlic for a pretty and delicious presentation!

Grocery Bag: London Broil