Grassfed Beef London Broil Obsession and Recipe

I used to cook London broil incorrectly (more like roast beef) and it was still a favorite. Finally decided to get really zen with it and just cook it over and over until it became second nature. Our local food coop, Weaver Street Market, regularly has incredibly tasty local grassfed beef – including London broil cuts, and I couldn’t help but notice that even when it’s not on sale (when I go nuts and buy as much as I can) it’s still a surprisingly economical cut.

Now that I’ve dialed in the method, I get as much if not more satisfaction from London broil (and the leftovers the next few days) as from more expensive steak cuts. I even shared some with a neighbor (he made the sides and salad) to make sure I hadn’t just descended into some kind of weird London broil wormhole. Nope, the following method of London broil cookery was objectively tasty – and approved of by someone who claims it as a favorite dish. I’ll count that as a very good second opinion. If you try the method below, please share your experiences in the comments section below.

A Simple London Broil Recipe and Method:

Now that I’ve got a solid method for London broil, it’s been part of every week for the past 6 weeks, with no end in sight. There are a few particulars to keep in mind – it’s important to have the right equipment (though it doesn’t take much) and to keep an eye on the clock.

These two simple kitchen items are critical to the way I’ve been cooking London Broil:

• Lodge cast-iron griddle pan (I have and have been using the 10.5″ round griddle pan which JUUUUUST fits the London broil cuts from Weaver Meats, though I may get the 12″ square one to have on hand). You need to have one of these anyway, these are great pans and so incredibly useful.
• Meat thermometer. I use one of those ubiquitous little dial ones, reliable and inexpensive. You can get fancy but it’s not necessary.

Great served with salad, or a side of horse radish cauliflower mash, or roast green beans, or Brussels sprouts… Really anything! 🙂

Print Recipe

No ratings yet

Simple London Broil

Just a couple of ingredients are necessary for this incredibly tasty and easy weeknight London broil feast!

Prep Time1 hour hr

Cook Time11 minutes mins

Resting Time10 minutes mins

Total Time1 hour hr 21 minutes mins

Course: Main Course, meat

Keyword: beef, Grassfed Beef, London Broil, meat, roast chicken

Servings: 6

Equipment

• Cast iron griddle pan
• Meat thermometer
• Oven mitt!!!!

Ingredients

• 1 Approximately 2lb London Broil Roast local and grass fed beef if you can get it!
• coarse ground mineral or sea salt
• Fresh cracked pepper
• Olive oil or other favorite oil (I use just a little coconut oil)

Instructions

• An hour before cooking, remove the roast from the fridge, season liberally with salt and pepper on both sides. At this point you can put it back in the refrigerator to cook tomorrow, or you can proceed to the next step.
• Let the roast sit out and come up a little closer to room temperature - but not too long. I usually let it sit out no longer than a half hour (but I enjoy rarer meats).
• Preheat the broiler (mine is set at 500 degrees) and place the roast on very lightly oiled broiler pan. If you wish, add a little oil to the top of the roast along with any extra mineral salt and fresh cracked pepper.
• When the broiler is up to temperature, add the pan to the very top rack and cook for 5 minutes
• Flip the roast, and cook for an additional 6 minutes (for rare/medium rare)*
• Check meat temperature. If it is at 125 degrees Fahrenheit (for medium rare), then let it rest for about 10 minutes. Waiting is the hardest part of this recipe.
• Carve and serve. Cut on a diagonal to create thin, tender steak-like slices.

Notes

Important!

*Keep your meat thermometer handy, the cooking times I've given are for the approx 2lb 1.25-1.5" thick London broil roasts that I've been buying locally. If your roasts are larger or thicker, you'll need to adjust the timing. Likewise if you care for medium or well cooked meats. Finding the perfect timing for your roasts and your oven takes a little bit of experimentation, but it is well worth it!

Small Household and Meal Prep Tip:

If you're cooking for a small household (or even just one) London broil is still a great idea as it is delicious sliced thin for lunch or in tender chunks for salads. Typically I will eat the thinner side of the roast on the night I cook it, and then save the thicker side for the next few meals - this will give me the option to reheat it without overcooking it too much.  Be sure to save ALL the juices when you put it in the refrigerator.

And clean and re-oil that pan!!

I can’t stop coming up with things I like about London broil – cooking it is reasonably fast and it doesn’t even smoke up or heat up the kitchen. Why didn’t I figure all this out sooner?!?!

Now, I need to see if my neighbor wants to go in on a case of London broil roasts from local organic grassfed beef family farm Baldwin Beef…. HMMMMM!!!!!