Pan-Fried London Broil Recipe - Recipes.net (2024)

FAQs

How do you cook London broil so it's not tough? ›

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. The salt will dissolve and will be absorbed into the meat.

London broil is a delicious cut of beef that is perfect for grilling or broiling. It is a leaner cut of beef that comes from the flank, and it is best cooked using high heat and quick cooking techniques.

Heat a large, cast iron skillet to medium high heat. Pat the steaks dry with paper towels. Rub a little dry mustard into both sides of the steak. Sprinkle both sides again with salt, and with a little black pepper.

Whether you broil or grill, let the steak rest for at least 10 minutes before slicing. Always slice London broil against the grain; this makes the meat more tender and easier to chew.

Since London broil has so much muscle fiber and connective tissue, it also has very little fat marbling resulting in a tougher cut of meat. Without the holes, the marinade won't be able to reach the inside of the meat which means the meat won't be tender. For the marinade itself, there are endless options.

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.

To reduce the amount of smoke, start with oil, rather than butter. We recommend around 1/2 cup for a 12-inch skillet. A few minutes before you finish cooking your steak, add butter and aromatics.

The Best Way To Cook London Broil that's flavorful and tender requires 2 simple key steps and that's to sear then bake in the oven. This recipe is simple, quick and requires a few key ingredients. A delicious and tender London Broil served in under 30 minutes.

Throw the steak on the cast iron, and let the steak sizzle for about 1 minute, then flip. Keep flipping every minute. Once the internal temperature hits 105ºF, add some butter, rosemary, thyme, and garlic cloves to the skillet, and let it all come together. Scoop some butter over the meat now and then.

Is there anything you shouldn t cook in a cast iron skillet? ›

Is There Anything You Shouldn't Cook in Your Cast-Iron Skillet? Experts Weigh In. While there's nothing that's technically off limits, the pros say you should be careful with acidic foods, like tomato or wine sauce, which can corrode the seasoning if left in the pan for too long.

For one, cast iron pans aren't perfectly smooth and foods like eggs may get stuck. For the best results, make sure to keep your cast iron pan seasoned, and preheat the skillet for a few minutes before you add any food to it. This allows the pan to heat evenly and prevents most food from sticking. Add fat as needed.

Cast iron isn't all about frying

But its ability to retain heat also lends itself to healthy cooking, says Kerri-Ann Jennings, a Vermont-based registered dietitian and nutrition coach. That includes water-based methods such as braising and poaching as well as quick broiling and grilling, which don't require much oil.

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!

Pound or Cut It Up

The basic methods for tenderizing beef make meat more tender — even cooked beef. Pounding the beef with a meat mallet can tenderize steak as it helps to break down the muscle fibers to make them softer.