Would you recommend pan frying or broiling a London Broil steak?

Answer 1

Marinate, then broil over low heat, or off to the side if on charcoal. when trying to hurry it with high heat, it will sure be tough.

Answer 2

London broil is a tougher cut that needs to marinate for several hours minimum prior to cooking. We always cook on the gril but broiling will get the job done as well. Just marinate first.

Answer 3

I agree with Dawn B.

Marinade for several hours (or, better still, marinade when you bring home from the store and freeze in the marinade).

Then grill.

If you want to cook this sucker without marinade then sear it for about 8 minutes on each side. It will be crusty and tasty on the outside and rare on the inside, then slice against the grain.

This is a really tough piece of meat. I salt, pepper, garlic and butter it before I freeze it and it is fork tender when it thaws, before cooking. I serve it with Bernaise so I rarely use any other marinade or seasoning before cooking.

London broil can be very disappointing when you have your mouth set for a steak.

Answer 4

Broil...
London Broil is also a cut that typically should be marinated first, cooked only to medium rare, and then sliced thinly across the grain.

Answer 5

I combine pan frying and broiling.

You want to use high heat to sear the meat for flavor and cook it to medium rare.

1. Marinade the steak overnight or longer.
2. Using a hot cast iron pan, sear the meat on both sides about 2 minutes per side.
3. Have your broiler hot and pre-heated.
4. Place the cast iron pan under the broiler and cook the meat 5 minutes on each side.
5. Let rest 15 miutes, slice thinly against the bias.

Answer 6

Marinate first, broil or grill over medium heat to med rare.
Don't overcook it or it will be tough. Slice across the grain.
If it does get tough, make a pot roast with it by putting it in a covered pot with water, onions, garlic and your choice of seasonings - salt/pepper, etc. Cook at approx. 325 degrees temp. until fork tender....1 to 1-1/2 hrs... depending on the size of the cut.
If desired, add cut carrots and potatoes about 1/2 hour before the meat is done.
Serve with salad....enjoy!!!!

Answer 7

I would broil it I love london Broil on the BBQ too

Answer 8

Broiling,

Pan frying will toughen the meat

Answer 9

Broiling - They don't call it London Broil for nothing!

Answer 10

Between the two, I'd pan fry because you can control the amount of heat and how quickly it cooks.

To make it as tender as possible, marinate a couple of hrs or even a day ahead. Slice the meat thinly, then stirfry.