London Broil Steak

No, it's not a dish for one or two. But it's the leftovers I look forward to.

Get a 1-1/2 to 2 pound London broil. Season both sides with a good amount of kosher salt and ground black pepper.



How do you cook this thing? Why, you broil it! You know that broil setting on your oven that you never use? Here is your chance.

This works best on a grate as shown above with the meat at room temperature. Take note of the direction of the grain in the meat.  In this case it looks like it is running north-south. When the broiler looks and feels hot, start cooking 5" to 6" from the heating element.

You will need an in instant read meat thermometer as shown below.



Broil the first side until it looks nicely brown and sizzling on top. About 6-8 minutes. Check the temperature in the center. It should be about 100 degrees. Flip the steak over and start broiling the other side. We are looking for an internal temperature of about 130 to 135 degrees. This will give you a medium rare to medium doneness. This is already a slightly tough cut of meat. Cooking it past medium would make it extremely tough.

Cooking happens fast now. Maybe only 3-4 minutes on the other side.

Out of the broiler:



Cover the meat with foil and let rest for 8-10 minutes. Remember the grain? Slice against the grain and enjoy.



Serve with sauteed vegetables or a salad.

Leftovers! Philly cheese steak sandwiches. Steak tacos. Steak chili. Steak and eggs the next morning.