Pan Roasted London Broil
London Broil is a very lean cut which is both moist and flavorful if not over-cooked, so please keep it rare (internal temp of 125°) to medium rare (130°to 133°). It is flavorful but not as flavorful as a top sirloin so try our London Broil Marinade., recipe below. And be sure to slice it very thinly against the grain of the meat.
4 secrets to a great London Broil
- Choose a thick Wohlner’s London Broil so it can be cooked rare to medium rare
- Use a good marinade to infuse flavor
- After cooking let it rest for 8-10 minutes to reabsorb the juices
- Cut against the grain, and thinly too
London Broil Marinade Ingredients
- 4 garlic cloves, peeled and coarsely chopped
- 1 teaspoon kosher salt
- 1/4 cup dry red wine
- 1/4 cup balsamic vinegar
- 1 tablespoon soy sauce
- 1 teaspoon honey
- Place chopped garlic on a cutting board, and put salt on top of garlic. Use the side of a wide bladed knife (chefs knife) to mash the garlic into a paste.
- Place garlic paste and all other ingredients into a large zip lock plastic bag and mix.
- Add London Broil steak to zip lock bag
- Place in refrigerator at least 4 hours; overnight or even up to 24 hours is best.
- Before cooking wipe off marinade before cooking, whether your grilling it outdoors, broiling it in the oven, or using our Pan Roasting Technique.
Pan Roasted London Broil Technique
Try our two step pan roasting method. The first step, searing in a hot skillet on the stove top, will give a flavorful brown crust to the London Broil. The second step, roasting in a slow oven, will result a tender, moister, and more evenly cooked London Broil
- Preheat oven to 250°.
- Wipe marinade off steak so you start with a dry surface.
- Mix 2 parts coarse kosher salt with 1 part black pepper, a pinch of corn starch and a pinch of white sugar. Season London Broil with seasoning mix.
- Heat 2 or 3 Tablespoons of canola oil in a large skillet over medium high heat. When the oil is simmering or you see a whiff of smoke in the pan then place meat in skillet and cook on side until seared and crusted, about 3 minutes, turn and sear second side.
- Move London Broil to a baking pan and place in oven to cook to an internal temperature of 122°-125° for rare to 132 for medium rare. Remove from oven and allow to rest for about 8 to 10 minutes before slicing thinly against the grain.
- Add optional Pan Sauce
Optional Pan Sauce Ingredients
Make immediately after cooking the London Broil.
- 1/2 cup dry red wine
- 1/2 cup beef broth
- 1 shallot, finely minced (optional)
- One spring of fresh rosemary (or a little dried rosemary or thyme)
- Two pats of butter at room temperature(about 1 or 2 ounces )
- Salt and pepper to taste
- After you remove the London broil from the skillet, move the skillet away from the heat and carefully add the wine.
- Place skillet back on medium high heat, and scrape any brown bits off the bottom of the skillet.
- Reduce wine in half then add beef broth, sprig of rosemary and shallots.
- Reduce liquid in half.
- Reduce heat to low and add butter one pat at a time, whisking each into the sauce to emulsify and incorporate butter or swirl or shake pan to emulsify).
- Keep sauce warm until ready to use, but do not allow it to boil or it will break or separate.