How To Cook London Broil In Pan

So, You Wanna Cook London Broil, Eh?

Alright, gather 'round, my culinary compadres! Today, we're gonna tackle a beast of a cut - the London Broil. Now, don't you go confusing this with that fancy steakhouse dish. We're talking about the humble, yet mighty, flank or top round steak here. It's like the underdog of the steak world, always ready to prove itself.

First Things First: The Marinade

Now, listen up, 'cause this is where things get serious. You gotta give your steak a good, long bath in a marinade. Why? Because flank steak is as tough as my grandma's love for her favorite soap opera. It needs some tender lovin' to break down those fibers. Plus, marinating adds a ton of flavor. Think of it as a steak spa day.

Here's a simple marinade recipe: mix together 1/4 cup soy sauce, 1/4 cup olive oil, 2 tbsp Worcestershire sauce, 2 tbsp Dijon mustard, 2 cloves of minced garlic, and a splash of red wine (because, why not?). Chuck your steak in a zip-top bag, pour in the marinade, seal it up, and squish it around until the steak is well coated. Then, pop it in the fridge for at least 4 hours, or up to overnight. The longer it marinates, the more flavor it'll soak up.

Now, Let's Get Cookin'

Alright, you've given your steak its spa day. Now it's time to cook the darn thing. And no, you're not firing up the grill (though, if you've got one, more power to ya). We're pan-searing this bad boy. Why? Because it's quick, it's easy, and it's perfect for a weeknight dinner. Plus, it's like a secret handshake with the cooking gods - it's just you, your pan, and the sizzle.

How to Slice London Broil So It Stays Tender : Cooking With Bliss

First things first, take your steak out of the marinade and pat it dry. You want a good sear, and a wet steak won't give you that. Heat up a large skillet (cast iron if you've got it) over high heat. Add a little oil - just enough to coat the bottom of the pan. Once it's shimmering, add your steak. Don't touch it. Don't even look at it. Let it cook for 4-5 minutes on each side for medium-rare. If you're cooking for a crowd, or you like your steak well-done, you might need to adjust the time.

Rest, Slice, Devour

Alright, the hard part's over. Now, take your steak off the heat and let it rest for 10 minutes. I know, I know, it's torture. But trust me, it's worth it. Resting lets the juices redistribute throughout the steak, making it even more delicious. Plus, it's a good time to clean up - because who wants to do dishes with a rumbling stomach?

How To Pan Cook A London Broil at Chastity Dowling blog

Once your steak's had its beauty sleep, slice it thinly against the grain. Why against the grain? Because it shortens the muscle fibers, making the steak more tender and easier to chew. It's like giving your jaw a little vacation.

And there you have it! A delicious, pan-seared London Broil that'll have your taste buds doing a happy dance. Serve it up with some roasted veggies, a side salad, and a big ol' glass of whatever you're drinking these days. Enjoy!