Betti's London Broil

London broil is not actually a cut of meat. It’s a technique, and one that turns a tough piece of flank steak into something you’d happily serve on a Tuesday. The key is high-heat broiling for a short time, then slicing thin against the grain so the muscle fibers shorten on the plate instead of in your teeth.

The lemon-garlic oil brushed on between flips is doing more than seasoning. The acid in the lemon juice tenderizes the surface fibers, while the oil keeps moisture in during the searing flash under the broiler.

Buttery sauteed onions on the side are not optional. Their natural sweetness balances the bold beef and provides a soft counterpoint to the chewy steak.

Five minutes per side at high heat. That’s the whole cooking window. Anything longer and you’ve crossed from rare into shoe leather.

Pro Tips

• Score the flank steak in a shallow crosshatch pattern. The cuts open up the muscle to baste flavor and help the meat cook evenly.
• Bring the steak to room temperature for at least 30 minutes before broiling. Cold meat cooks unevenly under high heat.
• Watch the meat, not the clock. Broilers vary wildly. Look for a deep brown crust and pull when the inside is still rare to medium-rare.
• Let the meat rest 5 minutes before slicing. Cutting too soon releases all the juices onto the cutting board.
• Slice across the grain on a sharp diagonal. Even a slight angle multiplies the tenderness factor.

Variations

• Soy-marinade: replace the lemon juice with soy sauce, ginger, and a splash of sesame oil for an Asian-leaning steak.
• Chimichurri-topped: serve with a chimichurri sauce of parsley, garlic, oil, and red wine vinegar.
• Mushroom-loaded: add a can of sliced mushrooms to the onions for a steakhouse upgrade.