Pan Seared London Broil
There are a number of ways to London Broil, including sous vide and slow-cooking, but if your skillet is crying out for attention, here's the recipe we like to use at home.
1/4 cup olive oil
2 Tablespoon red wine
2 Tablespoon red wine vinegar
3 Tablespoons Worcesteshire sauce
1 Teaspoon each— oregano, thyme, marjoram, black pepper, salt (you can really use any herbs you want)
2-3 Smashed garlic cloves
3 tablespoons extra-virgin olive oil
1 tablespoon soy sauce
1 tablespoon Worcestershire sauce
2 tablespoons fresh lemon juice
Kosher salt and freshly ground pepper
Combine all ingredients in a ziplock bag (PRO TIP: place the ziplock bag upright in a 4-cup measuring cup to make it easier). Swish around to mix. Add London Broil and marinate for 12-24 hrs in the fridge.
CLICK HERE for a recipe for outstanding Lemon Herb Compound Butter
You can prepare this a few hours ahead of time, but 24 hours will give the flavors more time to meld.
- Bring London Broil to room temperature.
- Heat a couple of tablespoons of olive oil in a skillet until shimmering (medium to medium-high depending on the heat of your stovetop)
- In the meantime, remove London Broil from marinade, pat thoroughly to dry (discard garlic cloves and any herbs with stems)
- Sprinkle the upward facing side of the London Broil generously with salt and pepper just before placing it salt-side down in the heated skillet.
- Sear for about 2-2.5 minutes. Salt and pepper the upward facing side, and flip to sear for another 2-2.5 minutes.
- Lower heat to Medium low to low.
- Continue cooking, flipping London Broil every 2-3 minutes until an instant read thermometer indicates desired level of doneness (medium rare will take about 10 minutes)
- Remove London Broil from pan, place 1-2 pats of Lemon Tarragon Compound Butter on top (if desired).
- Tent with foil, and let rest for about 10 minutes to allow it to reabsorb its juices.
- Slice thin and at a slant to improve tenderness.
- Serve with additional compound butter.