Mince the garlic cloves by hand with a sharp knife, or use a blender or food processor to grind them into a paste. [2] X Research source If you want to save a little time, throw the liquid ingredients and salt into the blender with the garlic and pulse the mixture until it takes on the desired consistency. Try rubbing your dry ingredients directly into the meat instead of putting them in a wet marinade to help prevent over-seasoning. Feel free to substitute any of your own favorite marinade recipes. For an average-sized cut of meat, you’ll need to make about 1 cup (240 ml). [3] X Research source
This step is especially useful if you don’t have a lot of time to marinate your meat. Poking holes in your steak prior to adding the marinade isn’t strictly necessary. The acidic vinegar will gradually break down the tough meat even if it’s left intact.
For best results, the steak should be completely submerged. If it’s not, try putting it in a slightly smaller container, or throw together enough marinade to make up the difference.
If you’re marinating your meat in a plastic bag, flip the bag over every few hours to ensure that the marinade gets distributed evenly. Avoid letting the steak marinate for more than 24 hours, as this could cause it to become tough or give the outside an unappetizing mushy texture. [7] X Research source
Always use an actual broiler pan rather than a baking pan when cooking with the broiler. Most broiler pans have built-in racks that prevent dripping liquid fat from becoming a fire hazard. Coat your broiler pan with cooking spray or line it with aluminum foil if you’re worried about the meat sticking. [10] X Research source
Avoid brushing reused marinade onto cooked meat, as this could contaminate it with harmful bacteria. [11] X Research source
If you like your beef rare, aim for a total cook time of about 8 minutes (or 4 minutes per side). Steaks broiled for 10 minutes will typically come out medium-rare. For a medium-well finish, plan on leaving your London broil in for a full 12 minutes. Set a timer to help you keep track of how long the steak has been cooking.
This can be a good opportunity to baste your London broil with leftover marinade, if desired. Always grip the broiler pan with a potholder to protect your hands from the heat.
For a more accurate sense of when your London broil is ready to eat, use a meat thermometer to test its internal temperature. As a rule, red meat should be cooked to a minimum of 145 °F (63 °C). [15] X Trustworthy Source FoodSafety. gov Online portal combining food safety information from the U. S. Food and Drug Administration, the Food Safety and Inspection Service, and the Centers for Disease Control and Prevention Go to source Try to avoid overcooking your London broil. The more done it gets, the less juicy and flavorful it will be once it comes out.
When it comes time to enjoy your London broil, carve it into thin slices against the natural grain of the meat, or cut a bite at a time the way you would an ordinary steak. [17] X Research source If you end up with leftovers, place them in an airtight storage container and stash them in the refrigerator. When stored properly, they should keep for 3-4 days. [18] X Trustworthy Source FoodSafety. gov Online portal combining food safety information from the U. S. Food and Drug Administration, the Food Safety and Inspection Service, and the Centers for Disease Control and Prevention Go to source
If you decide to go with convection, reduce the temperature of the oven to 375 °F (191 °C) to account for the more efficient heating. That way, the outside of the steak won’t get done before the inside. [19] X Research source
Make sure the packet is loosely bundled. While you want to lock in as much heat as possible, it’s important for air to be able to circulate inside the foil, as well. If desired, you can also add a small handful of chopped vegetables to the foil before closing it up. Sliced bell peppers, onions, and other veggies that cook relatively quickly make good choices. [20] X Research source
Since the oven’s conventional settings heat more evenly than the broiler, there’s no need to turn the steak as it cooks. After cooking for 45-50 minutes, you London broil will be about medium. Knock off 12-15 minutes if you’d prefer your meat a little rare, or add an extra 10-15 to get it closer to well done.
Be careful when unwrapping the foil packet—the steam that escapes will be very hot. If necessary, grab a pair of tongs or a thick oven mitt to protect your hands. At this point, you can cut into the steak to make sure it’s done to your liking.
Store any uneaten portions of meat in an airtight container in your refrigerator and consume them within 3-4 days.
For steaks thicker than about 1. 5–2 inches (3. 8–5. 1 cm), bump the oven temperature up to 350 °F (177 °C). Dual-method cooking works especially well for thicker cuts of meat, as it reduces total cooking time. The less time the steak spends inside a hot oven, the juicier it will turn out.
For techniques like pan-searing that utilize intense heat, it’s best to pick an oil with a high smoke point, such as pure olive oil or canola. [24] X Research source Note that Extra Virgin Olive Oil (EVOO) does NOT have a high smoke value.
To prevent splatters, allow the meat to reach room temperature before searing and lower it into the pan using a fork or pair of tongs. [26] X Research source
Check to make sure the skillet you’re doing your searing with is often-safe before you put it in. Not all cookware is designed to withstand the heat of the oven. Make a shallow cut near the center of the steak or use a meat thermometer to test its internal temperature. Anything below 140 °F (60 °C) is rare, while 155–160 °F (68–71 °C) is medium and 165 °F (74 °C) and above is well done. [28] X Research source
Always use an oven mitt or towel anytime you take hot cookware out of the oven. Pan-seared foods are always best when enjoyed fresh. However, your leftover London broil will do just fine when kept in an airtight container the refrigerator. For the best flavor and texture, try to use it up within 3-4 days.
