Low Carb London Broil Recipe with Golden Beet Salad (2024)

FAQs

Do you broil London broil on high or low? ›

Food enthusiasts will be quick to tell you that London broil is not a cut of beef, but a cooking method. Tough pieces of meat—commonly, flank or top round steak—are left to marinate overnight, and then broiled under high heat and served by thinly slicing the meat “across the grain.”

While most typically a flank steak, London broil can also be used to label other large, lean, and often tougher cuts of beef, including top round steaks and top sirloin steaks at grocery stores or butcher shops.

Originally London broil was made with flank steak, but over the years, the name has been applied to many other lean, thick cuts of beef, such as top round. Generally, you will find London broil being marketed as anything from a 1-inch steak to a 4-inch roast that comes from the sirloin or round sections of beef.

Steaks become tough when they are overcooked, and medium-rare to medium is best for a London Broil. Use a meat thermometer to cook it precisely. Slice against the grain. Cutting the steak against the grain breaks up the muscle fibers and ensures that every bite is tender.

Remove the meat from the marinade and pat it dry with paper towels. In a skillet over high heat, sear the steak for about 2 minutes. Flip and sear the other side of the steak for about 2 minutes. Place the skillet in the oven and cook for about 6 minutes.

Try this: Rub steak with the cut side of a halved garlic clove and liberally season both sides of your London broil with salt and pepper. Let it sit at room temperature on a rack set inside a rimmed baking tray for at least one hour.

What happens if you don't marinade London broil? Although you can certainly broil steak without marinating it, be aware that doing so could result in a chewy steak. London broil marinade helps the steak become more tender so that you can broil it quickly without it drying out.

Because it's from a tougher part of the animal, London broil is significantly less expensive than other cuts of beef, making them a popular and affordable option for city cooks. As a comparison, an aged boneless strip steak can cost $25.00 per pound whereas London Broil is easy to find at $6.00 to $8.00 per pound.

If you take a less-than-tender cut of meat like London broil and slow cook it for several hours (4 hours on high 6-7 hours on low), you will be rewarded with a very tender, flavorful meat for dinner!

Should I broil on high or low setting? ›

If your recipe doesn't specify a temperature, use the highest setting. In general, the high setting is best when broiling thin cuts of meat that you prefer seared in natural juices and less done on their interiors. The low broiler setting is better for thicker cuts of meat that you want cooked all the way through.

Meanwhile, preheat your broiler on high. 7. Broil on upper-middle rack. Transfer pan to upper-middle oven rack and broil steaks, flipping every 2 to 4 minutes, until meat registers 125 to 130 degrees (for medium-rare), 6 to 16 minutes.

Before you preheat your broiler, you should always check to make sure your oven racks are adjusted based on what you're cooking. In general, aim to have a 3-5 inch gap between your broiler and the top of your meat.