Whatever you do, don’t overcook your meat, says Thomason—this is the most important tip, she says. “If you like your steak more well done, this is not the cut for you. Once London broil cooks to medium or beyond, the lack of fat in this hard-working muscle will cause your steak to become tough and dry,” she says.
How to Marinate a London Broil
You can’t have London broil without marinating the meat first. Many cooks start the marinating process the night before so they don’t have to deal with it in the morning. For the marinade to be effective, you want to pierce the meat multiple times either with a tip of a knife or other metal utensil so that there are several holes in the surface. Another way is to slice the surface of the meat with a knife creating a crisscross pattern as demonstrated in the recipe above. Piercing the meat is crucial as it helps the marinade to penetrate. 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. You could do a dry rub that uses salt to tenderize the meat and herbs to add flavor. Or you could use a liquid marinade and incorporate citrus or vinegar. The acidity from the citrus or vinegar will help tenderize the meat while also adding lots of flavor. Typically Worcestershire, soy sauce or beer are added, and sweeteners such as sugar or honey are used as well.
Once you have your marinade made, the next step is to allow the meat to absorb as much as possible. Place the meat in a sealable plastic bag, store in the fridge and leave it for at least four hours and for as long as 24 hours. The longer it sits, the better the flavor and more tender the meat.
What You Need:
- Sealable plastic bag
- Mixing bowl
- Spoon or whisk
- Knife, or fork, or metal skewer
Ingredients:
- Soy sauce, beer, or Worcestershire sauce
- Vegetable oil
- Red wine, balsamic vinegar, fruit juice, hot sauce, fresh ginger, and any other combination of herbs and spices • Flank or top round steak
Step 1: Poke holes in the steak and slide it into a self-sealing plastic bag.
Step 2: Pour the marinade mixture inside.
Step 3: Move meat around inside the bag and let sit in fridge overnight. Turn the bag over a few times in the morning to make sure all the meat is covered.
How to Cook London Broil on the Grill
Another go-to method for preparing a London broil is to cook it on the grill. This is a perfect dish for summer grill-outs because it not only takes less time than cooking in the oven and won’t heat up your house, but it also makes a lot of meat quickly that’s easy to share with the family or your backyard barbecue buddies. Cooking a London broil on the grill is a great way to get a nice sear on the outside while adding tons of smoky flavor at the same time. After heating up the grill, simply place the meat onto the grill over medium-high heat and then cook with the lid closed for five to 10 minutes. Flip the meat over, close the lid and continue cooking for another five to 10 minutes until the internal temperature reaches around 130-135 degrees Fahrenheit to achieve medium-rare. And as is the case with all London broil recipes, it’s essential to marinate the meat beforehand for at least a few hours and even better if left up to 24 hours. Keep in mind that marinades with a higher sugar content have a tendency to burn more which can cause the meat to stick to your grill.
How do you cook London broil so it’s not tough
FAQ
How do you fix a tough London broil?
How do you cook London broil without it being tough?
How do you soften a London broil?
Will London broil get more tender the longer it cooks?
Why is London broil so 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. For the marinade itself, there are endless options.
Does pounding a London broil make it tender?
Yes, pounding a London Broil can help to break down the tough muscle fibers and make it more tender. This can be done with a meat mallet or even the bottom of a heavy pan. Just be sure not to pound too hard or you could end up damaging the meat. How Do You Cook London Broil So It’s Not Tough?
How to cook a London broil?
In terms of how to cook a London broil, the most classic technique is to broil! Because it is simple and quick, this is the preferred and most used method that yields deliciously foolproof results. In eight to 10 minutes under the broiler, any tough cut of meat can be turned into a restaurant-worthy steak. The trick is to avoid overcooking.
Should London broil be tenderized before cooking?
When cooking a London broil, it is imperative that the meat is tenderized before cooking, or it could come out tough and chewy. Since a tougher, leaner cut of meat is often used to make London broil, it must be prepared and marinated in order for it to become juicy, tender, and delicious!