To many people, "London broil" is a classic cut of steak, but the term is actually intended to describe a cooking technique. A cost-effective dinner choice, London broil is traditionally cut from the flank and can be tough if not prepared properly. Typical cooking methods involve mechanical tenderizing, marinating and slow cooking to ensure a tender finished product. A finished London broil is generally served in thin slices with potatoes, rice or buttered noodles on the side.
Marinate
London broil tends to be made from more economical, less tender cuts of beef. Therefore, to achieve the best possible finished product, you should begin by tenderizing the meat. Lay a 3- to 4-pound piece of London broil on a clean, flat surface and pound it vigorously with a meat mallet on both sides. Rub both sides of the beef with a generous portion of salt and ground black pepper. Then place the flattened meat into a non-reactive dish, such as a large glass baking pan. In a small bowl, combine 2 tablespoons of minced garlic, 1 cup of white wine, 1 tablespoon of ground ginger and 1 medium diced onion. Pour this marinade over the beef and then turn it over several times to ensure both sides are evenly coated. Let the meat rest in the marinade at room temperature for up to two hours or place it in the refrigerator for up to 24 hours, turning every few hours.
Broil
When you are ready to cook, allow refrigerated beef to come to room temperature and then remove the meat from the marinade. To broil, preheat the broiler for at least 15 minutes. Brush the broiler pan with olive oil and place the meat on the rack. Once the broiler is hot, position the pan about 4 inches from the heat source and cook the meat for four to six minutes on each side for medium-rare to medium. Additionally, marinated London broil can be placed on a hot grill and cooked for about five minutes per side. For extra flavor, baste the meat with the marinade before and after you turn it.
Slow Cook
For a less labor-intensive London broil, use a slow cooker or low oven to gently roast the meat. Remove any fat from the edge of a 2-pound London broil and sprinkle both sides with a generous amount of salt and pepper. Dredge the seasoned beef in cornstarch and then make a series of shallow, horizontal cuts along the surface of the meat, spaced about 1 inch apart. Stuff a piece of smoked bacon and a bit of minced garlic into each cut and then place the meat into a slow cooker or a lightly oiled Dutch oven. Sprinkle with thyme and tarragon and then cover with sliced onions. In a small bowl, combine 1 cup of dark beer, 2 teaspoons of honey, 1 tablespoon of red wine vinegar and 1 tablespoon of Worcestershire sauce. Pour this sauce over the meat and onions and then cover. Cook on high for five to six hours or in the oven at 275 degrees F for three hours.
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