Often asked: How To Cook London Broil In Broiler?

What temperature do you broil a London broil?


  1. Preheat the broiler to high heat. Remove the steak from the marinade and put in a baking dish. Broil for 5-6 minutes and then flip to the other side and broil for 3-4 minutes until it reaches an internal temperature of 125 for medium rare.
  2. Let the steak rest for 10 minutes and slice.

How do you broil a London broil well done?

Lower the broiler rack to the bottom setting or turn the broiler to low if it has more than one setting. Cover the roast with aluminum foil and return it to the broiler until its internal temperature reaches 155 to 160 degrees Fahrenheit, from 5 to 10 minutes.

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.

How do you broil a London broil in an electric oven?

Set oven to broil and place oven rack 3-4 inches from heating element. Place beef on broiler pan and cook for about 7-10 minutes on each side or until meat is desired doneness. Allow meat to rest for about 5 minutes before thinly slicing meat across the grain.

Do you leave oven door open when you broil?

A general rule of thumb is that you leave the oven door open when broiling in an electric oven, but closed to broil in a gas oven. If you close the door when broiling in an electric oven, the temperature will cycle, making an uneven cooking process.

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What temperature and how long do you cook London broil?

Preheat grill to medium and place London broil on the grill. Cook uncovered for 2 – 3 minutes per side for a rare steak, 4 – 5 minutes per side for a medium steak and 5 – 6 minutes per side for a well done steak. Internal temperature should read 135 degrees for medium rare and 145 degrees for medium to well done.

How do you cook London broil on the Food Network?


  1. Preheat oven broiler for 5 minutes.
  2. Brush both sides of London broil with olive oil and season with salt and pepper. Place the steak on a broiler pan and broil about 4-inches from the heat source, about 5 minutes per side.
  3. In a small bowl, combine mayonnaise, horseradish, parsley, and lemon juice.

Why is my London broil tough?

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.

How do you tenderize London broil with salt?

To properly tenderize a steak, lay the steak out on a plate and cover each side with approximately 1 teaspoon of kosher/sea salt before cooking. Use your fingers to gently work the salt granules into the surface, breaking down the fibers of the meat. (For even more flavor, add crushed garlic to the salt.)

Can I cut up London broil for stew?

London Broil isn’t great for stew, though it can be done. You want cuts labeled “chuck” or “bottom (eye, round, roast)” for stewing, since it’s rich in connective tissue that’s going to give your liquid a really nice mouthfeel and will help the meat get falling apart tender.

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How do you broil a steak in an electric oven?

Bring your 1 to 2 inch steaks to room temperature and use a clean cloth to remove excess moisture. Move oven rack 6 inches from heating element. Pre-heat oven and skillet by setting the oven to broiler for 15 to 20 minutes. Rub steaks with olive oil, kosher salt and coarsely ground pepper.

How long do you broil a roast?

Pat roast dry, rub with oil, season with salt and pepper and place on broiler pan; broil 15 minutes. Flip and broil an additional 12-15 minutes for medium rare (when internal thermometer registers 125°F). Allow roast to rest 10 minutes on carving board, tented with foil.

What cut of meat is London broil?

Top- round steak, sometimes sold as “London broil” or flank steak is the traditional cut of beef used for London broil since they take well to marinades.

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