To be honest I never really liked making or eating a piece of London Broil until I learned that I was cooking it entirely wrong. London Broil refers to the method of cooking, less so the cut (usually a thin top round or flank steak) but you will see it labeled “London Broil” in most markets. The name is a dead give away to how it should be cooked….by broiling. Which I’d never tried before. It was always grilled or seared, which is a perfectly fine way to cook it, but only if it’s been properly marinated prior. The marination of the meat ahead of time helps tenderize the meat and the broiler cooks the outside to perfection in just a few minutes per side. The use of coconut sugar, apple cider vinegar, and extra virgin olive oil help add flavor and depth to the meat. It’s a perfect for dish for your Friendsgiving if no one wants to fool with a turkey! I really love this dish and serve it alongside my Onion Jam and some horseradish. It’s a showstopper for any special dinner or a great meal to make for guests!
For the Marinade:
1/2 cup extra virgin olive oil
1/4 cup apple cider vinegar
1/4 cup coconut sugar
1/2 tsp pepper
1 tsp salt
4 sprigs fresh thyme or 1 tsp dried thyme
2 pound London Broil cut
- First things first, you’re going to want to pat your meat dry before you begin. This makes it easier to handle as you cut the meat.
- The next step requires a very sharp chef’s knife– don’t under estimate the value of a good chef’s knife. Take the London broil and make 6-8 slashed in the meat across the grain, and then another 6-8 slashes across the opposite way. You’ll have formed a cross-hatch pattern on the top layer of the meat.
- Next, mix all of your ingredients for the marinade in a large freezer bag. Place the meat in the bag and work the marinade into the crevices of your slashes. Refrigerate for 6 hrs or overnight. Overnight is best, as the longer it sits in the mixture the more tender it’ll become.
- Preheat the broiler on your oven and remove the meat from the marinade. Pat the meat dry on both sides and lay flat on a broiler pan.
- Broil the top side for 5-7 min, less for a thinner cut and more for a thicker cut. Test the internal temperature. The goal is to get it up to 125 degrees (for medium). If the temperature is well on it’s way, decrease the amount of time you broil the other side by 2 min.
- Flip the meat and broil an additional 4-6 min, depending on thickness of the cut of meat. Test the internal temp at 4 min. Remove from oven when it is at 125. Don’t worry–the meat continues to cook after you pull it out, rising an additional 5-10 degrees.
- Allow meat to rest for 10 min before slicing. For best results, slice against the grain.