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