London broil, a flavorful cut of beef, is surprisingly easy to cook to perfection in the oven. This guide will walk you through the process, from selecting the right cut to achieving that perfect tender-crisp result. Get ready for a juicy and satisfying meal!
Selecting Your London Broil
The key to a great London broil lies in choosing the right cut. Look for a lean cut of beef, typically the top round or bottom round. These cuts benefit from the oven cooking method, which helps to tenderize the meat while keeping it moist. Avoid overly thick cuts, as they may not cook evenly. Aim for a thickness of about 1-1.5 inches.
Preparing Your London Broil
Before you even think about the oven, preparation is key. Here's what you need to do:
- Trim excess fat: Remove any visible excess fat from the surface of the London broil. This helps to prevent excessive grease and ensures even browning.
- Tenderize (optional): While not strictly necessary, many cooks like to tenderize the London broil using a meat mallet. This helps to break down the muscle fibers, resulting in a more tender final product. Be gentle to avoid tearing the meat.
- Season generously: This is where the flavor magic happens! Season your London broil liberally with salt, black pepper, and any other herbs and spices you enjoy. Garlic powder, onion powder, and paprika are excellent choices. Don't be shy with the seasoning!
Oven Cooking Method: Step-by-Step
Now for the main event! Here’s how to cook London broil in the oven to juicy perfection:
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Preheat your oven to 400°F (200°C). This ensures the meat sears properly and cooks evenly.
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Sear the London broil: Heat a tablespoon of olive oil or your preferred cooking oil in an oven-safe skillet over medium-high heat. Sear the London broil for 2-3 minutes per side, until a nice brown crust forms. This step is crucial for developing flavor and a beautiful appearance.
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Transfer to the oven: Carefully transfer the skillet (with the London broil still inside) to the preheated oven.
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Roast: Roast the London broil for 15-20 minutes, or until the internal temperature reaches 135°F (57°C) for medium-rare, 140°F (60°C) for medium, or 145°F (63°C) for medium-well. Use a meat thermometer to ensure accuracy. Remember that the meat will continue to cook slightly after it's removed from the oven (carry-over cooking).
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Rest: Once cooked, remove the London broil from the oven and let it rest for at least 10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful final product.
Slicing and Serving Your London Broil
The crucial final step: Slice the London broil against the grain. This means slicing perpendicular to the muscle fibers. This simple technique makes a significant difference in tenderness. Slice thinly for optimal serving.
Serve your perfectly cooked London broil with your favorite sides. Roasted vegetables, mashed potatoes, or a simple salad all pair beautifully. Enjoy!
Tips for London Broil Success
- Don't overcook it! Overcooked London broil will be tough and dry. Use a meat thermometer to ensure accuracy.
- Let it rest: Allowing the meat to rest is essential for juiciness.
- Experiment with marinades: Marinating your London broil for a few hours or overnight can add extra flavor.
By following these steps, you can easily master the art of cooking London broil in the oven. So get cooking, and enjoy a delicious and satisfying meal!
