Easy Ways to Cook London Broil Steak in the Oven

by M.H. Dyer Google

    To many cooks, London broil isn't a specific cut of meat, but a cooking method in which tough cuts of meat are cooked at high temperature on the stove top. However, London broil more often refers to lean cuts of meat, which often include flank steak, shoulder, or top round. Proper cooking ensures that these inexpensive but tougher cuts of meat are succulent and tender. These cuts make wonderful family dinners. Allow younger kids to make mini-sandwiches with dinner rolls and either mayonnaise and mustard or creamy dressing.

    Oven-Grill

    Oven-grilling is an easy cooking technique in which tougher cuts of meat are cooked at high temperatures, which helps to seal in the juices and leaves a crispy outer covering. Marinading the London broil in either an oil-based or creamy marinade helps ensure the juiciest meat. To oven-grill London broil, heat a heavy cast-iron skillet in an oven preheated to 500 degrees Fahrenheit. Put the meat in the hot skillet, then place the skillet in the oven. Cooking time is quick -- about 10 minutes. Use a meat thermometer to ensure the meat is done.

    Broil

    Oven-broiling is an effective cooking method for tough London broil, but works best if the meat has bits of marbled fat running through the lean sections. Without fat, broiled meat may be tough and dry. Before broiling, season the meat with freshly ground black pepper and other spices as desired. Packaged dressing mixes work well as seasonings for London broil. Turn on your oven and preheat the broiler, then place the meat on the rack of a broiling pan. Place the pan under the broiler and broil the meat -- turning it about halfway through the cooking time -- until the meat reaches the desired level of doneness.

    Pot-Roast

    To pot-roast London broil, coat the meat with flour seasoned with salt and pepper. Heat a small amount of oil in a Dutch oven, then brown both sides of the London broil in the hot oil. Add about 2 cups of liquid such as broth or water. Place the lid on the Dutch oven, then roast the meat in an oven preheated to 350 degrees Fahrenheit. Roast the meat for about 2 hours, or until a meat thermometer registers the desired level of doneness. If you like, add vegetables such as large chunks of potatoes, carrots, parsnips, and celery about halfway through the cooking time.

    Braise

    Braising is a slow-cooking technique that brings out the flavor of tough cuts of meat such as London broil. The technique is similar to pot-roasting, but less liquids are used. To braise, heat a small amount of olive or canola oil in an oven-proof pan such as a cast-iron skillet or a Dutch oven, using only enough oil to coat the bottom of the pan. Sear the meat quickly in the hot oil. When both sides are brown, pour in enough liquid to cover the bottom of the pan. Use broth, water, beer, wine, whiskey, or fruit juice. Transfer the skillet or Dutch oven into an oven preheated to 350 degrees and cook until the London broil is tender.

    Oven Bag

    Cooking a London broil in an oven bag is a simple technique that retains the meat's natural juices and ensures that the meat is moist and juicy. Begin by placing about 1 tbsp. of flour into the bag. If you like, add flavorings such as pepper and dry onion soup mix or use a ranch flavored seasoning mix. Add the London broil, then turn the bag several times until the meat is coated with the flour mixture. Preheat your oven to 325 degrees. Close the bag with the nylon tie included in the package, then place the meat in a shallow baking pan. Cook the London broil for about an hour, or until the meat is tender.

    Temperatures

    Use a meat thermometer to determine doneness. The USDA recommends that all beef products reach an internal temperature of 145 degrees Fahrenheit. This temperature produces a medium rare London broil. A medium London broil registers 160 degrees, while well done and very well done meat registers temperatures of 170 and 180 degrees respectively. To use a meat thermometer, stick the thermometer into the thickest part of the meat. Don't allow the thermometer to rest against a bone, as the temperature won't be accurate.

    About the Author

    M.H. Dyer began her writing career as a staff writer at a community newspaper and is now a full-time commercial writer. She writes about a variety of topics, with a focus on sustainable, pesticide- and herbicide-free gardening. She is an Oregon State University Master Gardener and Master Naturalist and holds a Master of Fine Arts in creative nonfiction writing.

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