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London Broil

I usually marinate, and then broil my london broil. The marinade is basically oil and vinegar.
I was wondering if I can make it on top of the stove in my cast iron Lodge pan? Would the marinade (oil and vinegar witwh spices) ruin the pan in any way?
I just don't feel I use that pan nearly enough, and thought ,perhaps, this would be a good use for it?
Any thoughts?

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  1. Yes, you absolutely can.

    I generally marinate London Broil (top or bottom round) in basalmic vinegar, olive oil, tobasco sauce, chili powder, kosher salt and ground black pepper. Combine and marinate the meat at least 6 hours, or overnight.

    Preheat your oven to 425. Get your cast iron skillet nice and hot with some olive oil, and then sear the meat for about 1 or 2 minutes on each and finish off in the oven for about 5 minutes. Rest for 10 minutes, then slice against the bias, and serve.

    19 Replies
    1. re: ipsedixit

      These are perfect instructions. I like a spritz of Worcestershire sauce just before placing in the oven, but that is only a personal preference.

      1. re: ipsedixit

        Thank you sooooo much, ipsedixit!!!
        Just to clarify, should I sear the meat in the cast iron pan ON THE STOVE, and then put the pan with the meat into the oven?

        1. re: bxgirl

          Yes, sear meat on the stove and then stick the entire thing (cast iron skillet with meat) into the oven to finish off.

        2. re: ipsedixit

          ipsedixiet, do you rest your meat in the pan or tented on a plate? My cooking time is longer for medium rare and was wondering if this could be the difference. Thanks M

            1. re: just_M

              if you rest it in the pan, it will continue to cook.

              i don't tent. it creates condensation which i don't like. the sear on the meat holds the heat inside.

              1. re: hotoynoodle

                Yes, and I also rest on a rack (a cooling rack), rather than a plate. Tented on a plate will continue to cook the London Broil, rather than letting it rest.

                1. re: bushwickgirl

                  Thanks everyone. I too rest on a plate so I'd best calibrate my oven its a little on the aged side ;-) I will lose the tent next time though. I can't wait.

            2. re: ipsedixit

              this is a very old thread, i know, but i made my first London broil today, following your instructions. for my 6 hour marinade, i used garlic, onion, ginger, olive oil, s&p and balsamic vinegar. i cooked it in a really hot CI with olive oil, for a minute or two on both sides, then into the 425 degree oven for less than 4 minutes. perfectly beautifully ruby inside, just the way we like it, but there was still a bit of chewiness, toughness to the exterior of the meat. we liked it, a lot, but i wish it had been more tender. or is this just the nature of this beast?

               
              1. re: mariacarmen

                Your picture looks great, but sorry to say your disappointment is probably the nature of the beast. There are more than a few beef cuts labeled as *London Broil*, most notably from Top Round/Shoulder. Personally, I find this cut very tough, chewy and lacking of any flavor. Sometimes, you can get this cut from the Top But Sirloin, which makes a world of difference when it comes to flavor and tenderness.....you only need to request this as a two inch thick cut steak. Top Blade/Flat Iron, Flap Meat and Tri-Tip are all better cuts for flavor and tenderness. Although the prices of the cuts I mentioned are generally more expensive than Top Round....When on sale, the price is usually between $3-4 per pound....and at that price a far better value and quality of beef than Top Round.

                I would suggest you give the low and slow approach should you decide to use Top Round again. You will gain some tenderness...but probably not a great deal of beef flavor, as the cut is too lean. For a thin slice of beef, I prefer Top Sirloin or Chuck Roast. Here are a few threads with pictures so you can see the results with different times and temperatures. Although they are for different cuts of beef, the method is the same and you can expect the same results for any similar shaped beef cuts.

                http://chowhound.chow.com/topics/866603

                http://chowhound.chow.com/topics/757268

                http://chowhound.chow.com/topics/591687

                  1. re: mariacarmen

                    here's another thread where I outlined the method more specifically for London Broil to another user.

                    http://chowhound.chow.com/topics/7282...

                    btw. I would suggest the following for any London Broil if you have the time.

                    * sear at the beginning in a fry pan, not in the oven.

                    * roast 190-200* if you have the time.....2.5-4.0 hours.....less time @ 225*

                    * request a piece of meat at least 2.0 inches thick

                    * when the meat hits it target temperature, rest for at least an hour, then give it a high heat blast for five minutes before serving... you do not need to rest the meat again.

                    1. re: fourunder

                      do you mean re-sear it or raise the oven temp when you say a heat blast at the end ? what temp for the oven if you use the oven?

                      also do you pat the meat dry before searing?

                      trying this today!

                      1. re: madeliner

                        For a London Broil type cut/roast, I recommend searing in a fry pan in the beginning, then roast @ 200-225* until desired temperature. Rest for at least an hour, but two hours is better. You can rewarm @ 250* for 20 minutes, followed by a high heat blast @ 450* for 10 minutes. No second rest is needed. These are the basic guidelines for any roasted meats, including pork and turkey. The key is the longer resting period. While the roast is resting, you can prepare your sides. I hold the meat in the oven @ 140* while resting.

                        http://chowhound.chow.com/topics/757268

                        http://chowhound.chow.com/topics/880991

                        1. re: fourunder

                          You don't use the same pan in the oven you use to sear right?

                          Does this come out rare if you get it to the right temperature?

                          and thanks SO much

                          will post back after with the results

                          1. re: madeliner

                            I did this wayand it came out rare but not much flavor-I marinated it about 6 hours too

                            must have done something wrong or maybe just don't like it cooked this way

                            oh well was worth a try thanks ips all the others who responded to me

                            1. re: madeliner

                              Sorry, but I did not see this until just now.....you can roast in the same fry pan, but I prefer to always roast on a grill grate over a sheet pan which allows for better circulation under the meat to cook more evenly.

                              As for London Broil, I do not think it is a very good piece of meat and there are better options for the same money....Round or Top Round are poor meat choices. They look nice and lean, but the meat has no flavor...as you have found out. It's also a cut that does not lend itself well to rare or medium-rare temperature. I find it's more palatable when cooked to medium. I know of others who like to marinate with bottled Italian dressing....the acid probably tenderizes it....but again, it's not a cut for me.

                              I suggest you give the Chuck Roast or Cross Rib/Shoulder Roast a try next time you want beef. I'm sure you will enjoy it more than the Top Round London Broil...another cut you may also enjoy is the Top Sirloin

                              1. re: fourunder

                                I'll try those when I make a steak inside again, thanks

                                it was top round which usually comes out fine on the grill, maybe it's the smoke that makes the flavor better

                1. re: ipsedixit

                  Absolutely, I might only add that a a few hits from a Jaccard blading tool would help tenderize & infuse the flavor of marinade.

                  Please, before beating me into the ground, this tool is only for traditionally tough cuts of meat, not high end cuts like 109 ribs or 180 strips.

                2. Ipsedixit and smtucker
                  Thank you both so much (again). I made the Llondon Broil exactly as you suggested. Mine was pretty thick, so it was in the oven for about 8-10 minutes, and was perfectly done.
                  We just loved the flavor and the ease of the preparation.
                  This will be my new way of making London Broil.
                  Perfect!!!

                  1 Reply
                  1. re: bxgirl

                    Yay! I love it when folks post back with their results. This is such a versatile method. Marinate subbing lime for the vinegar and you can have Mexican fajitas, or rub with mustard and you can pretend you are in France.

                    So glad your dinner was delicious.

                  2. I am resurrecting this thread.
                    I rarely eat steak at home, but just bought some and was wondering if I can use the same method (without the marinating part) to cook steaks?
                    Would I start searing in the cast iron pan on the stove, and then place in oven? Does this method work as well for regular steaks?
                    I was so pleased with the london broil, I was wondering if I can do it with steak.

                    5 Replies
                      1. re: bxgirl

                        Absolutely. I do this all the time (have a non-working outside grill, so this is my new method).

                        1. re: bxgirl

                          I like this method so much I started branching out . I've done center cut pork chops and last night I did chicken thighs, they were perfect! While the chicken was resting I did a mushroom pan sauce, so very good.

                          1. re: bxgirl

                            Yes, it works with steaks as well, and whether or not you finish it in the oven depends on the thickness of your steak and how you like it done. If you've got a big 24 oz porterhouse, then finish it in the oven; however, if it's just a 1 inch ribeye, then you can cook it completely in the CI pan.

                            1. re: bxgirl

                              I realize this thread is ancient ... but this is my favorite method for indoor steaks http://whitsamusebouche.com/restauran...

                            2. Slightly OT, but S. Raichlen has a fine recipe for ginger/soy London broil. It's probably floating around the Internet somewhere and susceptible to a good Googling, if you're interested.

                              2 Replies
                              1. re: Perilagu Khan

                                Hi, First time ever for me here and for me and London Broil. I followed the searing and oven instructions and even with my 10 minute marinating on white wine worcestershire and Maggi juice seasoning, the chunk of meat labeled London Broil that I bought because it was on sale... was amazing!!! Both husband and gourmand 10 year old son gave their seal of approval. Thanks to all of you, specially Ipsedixit

                                1. re: KantKook

                                  Perhaps you'll need to change your name here on CH from KantKook to IKanKook. :-)

                              2. lately i have been doing the opposite of what is recommended here. i roast steaks and roasts and a fairly low temperature. then when the meat is just about to the desired temperature i take it out, and give it a rest while i get a pan rocket then. THEN i sear. i have heard this helps to have juicer meat. i dont buy that though. i do know that doing it this way helps ME personally to not overcook the meat, and helps me get more pink and less grey near the sear. although others probably do it better searing first. it never hurts to try both ways.

                                2 Replies
                                1. re: charles_sills

                                  I assumed that one of the purposes of the initial searing is to kill any surface bacteria on the meat - then you can cook at a lower temperature without worrying about bacteria growth during the 50C - 60C stage.

                                  I had never heard of a "London Broil" - how strange. Flank seared under a grill. http://en.wikipedia.org/wiki/London_b... isn't it a bit tough? I guess thats why you cut across the grain.

                                  What would one call this in Europe?

                                  1. re: echoclerk

                                    where it gets really strange, is in grocery stores across america, a cut labeled "london broil" might be one of any number of different things. here in northeastern ohio, london broil is a pretty afforbable cut of beef from the round. and sadly, flank steak, which i happen to love, is an incredibly expensive price. its almost the same price as ribeye.