If you’re looking for a recipe to tenderize tough London broil, this stovetop method delivers. Despite its name, London broil refers less to a specific cut than to a technique. It starts with a lean steak (often top round or flank), which is marinated, cooked quickly over high heat, and sliced thinly against the grain to maximize tenderness.
This easy London broil recipe relies on a savory marinade with a small amount of baking soda to help tenderize the meat and encourage browning. Though traditional London broil is often…well, broiled…or grilled, we prefer this stovetop cast-iron searing method for juicy, reliable results. Keep your meat thermometer handy; this lean cut becomes tough when cooked beyond medium-rare. Serve with twice-baked potatoes and a wedge salad for full steakhouse energy on a weeknight budget.
Tips for making the best London broil
How do you make London broil tender?
Tender London broil comes down to a few key techniques: marinating the meat, cooking it to no more than medium-rare, letting it rest before slicing, and cutting it thinly against the grain. Because this is a lean cut, overcooking can quickly make it tough. We also like to prick the steak all over with a fork before marinating so that the flavors can penetrate the steak’s interior rather than just settle on the surface.
What is baking soda doing in the marinade?
A small amount of baking soda helps tenderize the meat and encourages better browning. Don’t be alarmed if the marinade fizzes slightly when mixed—that’s simply the baking soda reacting with the acidic ingredients. While vinegar and baking soda are known to neutralize each other, the baking soda can still improve caramelization and texture.
Can I cook London broil on the grill?
Yes—though we prefer a cast-iron skillet for a deep, even sear and reliable results. Cook time will depend on thickness, which can vary widely based on cut; keep a meat thermometer nearby and avoid cooking past medium-rare.
What does “slice against the grain” mean?
London broil is made from lean, muscular cuts with long muscle fibers. Slicing thinly against the grain shortens those fibers, making each bite more succulent. Here’s a quick visual guide to identifying and slicing against the grain:
Can I reuse the marinade?
While London broil is excellent when simply finished with some flaky salt and a pat of butter, bringing the marinade to a boil is a safe way to make an easy steak sauce. Just avoid over-reducing, which can make the sauce too intense.
To turn the marinade into an easy sauce:
Transfer reserved marinade to a small saucepan, add ⅓ cup water, and bring to a boil (mixture will foam). Cook over medium-high heat, stirring constantly to avoid overflow, until foaming subsides, about 3 minutes. Remove from heat and add 2 Tbsp. unsalted butter; whisk vigorously to emulsify sauce. Keep warm until ready to serve.
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