Make no mistake about it – London Broil (a thick cut of top round) is an easy cut of meat to turn into something akin to shoe leather. If you don’t like your meat bloody, avoid – I repeat – AVOID this hunk of beef. However; hunk of meat still mooing is to your liking, London Broil is a cheap steak that can be delicious.
While the USDA recommends a minimum temperature of steak to be 145 degrees, (classified by most chefs as “medium” and by many streak lovers as overcooked) “Medium rare”, the temperature when most steaks are at their most tender and juicy, is achieved at about 130 degrees at most. (Somewhere between rare and medium-rare and no more).
No matter how you cook it – be it pan-seared, grilled or “broiled”, the key to a successful London Broil is to create a nice outer “crust” while keeping the interior a bloody medium-rare. Not pretty and pink, but red. Once cooked, let the steak rest for ten minutes, then slice against the grain into thin cuts before serving.
London Broil with Mushroom Sauce
1 London Broil, 1 ½-inches thick
Salt and Pepper to Taste
2-4 Garlic Cloves, pressed
2 Tablespoons Butter
1 Tablespoon Black Truffle Oil (Optional)
2 Cups Fresh Mushrooms, sliced (about 6 oz)
1/2 cup Red Onion, chopped
1 Can Condensed Cream of Mushroom Soup
1/3 Cup Milk
3 Teaspoons Worcestershire Sauce
Season London Broil with salt and pepper. Rub with pressed garlic.Place steak on the unheated rack of a broiler pan and let rest on the counter for 45 minutes to an hour. This will let the salt do its thing to breakdown the proteins and tenderize the meat. A steak broiled at room temperature will allow meat to cook evenly and quickly without becoming too dry.
Heat broiler element. Let the oven get good and hot.
Broil steak 4 inches from heat element until desired charring is reached, turning once midway through, about 18 to 20 minutes at most for medium-rare. DO NOT OVER COOK the steak or it will be tough. Charred on the outside, red on the inside – perfect. Be sure to keep your eye not only on the timer, but the temperature of the meat as well.
While the meat is broiling, melt butter with truffle oil (if using) in a skillet over medium heat. Add mushrooms and onions. Sauté until vegetables are tender and liquid has evaporated, about 5-8 minutes.
Add soup, milk and Worcestershire sauce. Heat through, stirring occasionally, about 10 minutes.
When steak is done, transfer to serving platter, tent loosely and allow to rest 5-10 minutes to retain juices.
Thinly slice meat diagonally across the grain. Spoon mushroom sauce over sliced meat and serve.