How Do You Keep London Broil From Drying Out?

By Alice Nichols

London Broil is a flavorful and popular cut of beef that can be challenging to cook. One of the most common problems when cooking London Broil is that it tends to dry out quickly.

However, there are some simple techniques you can follow to keep your London Broil moist and juicy. In this tutorial, we will discuss how you can keep London Broil from drying out.

1. Marinating

The first step in keeping your London Broil moist and juicy is marinating it before cooking. A marinade is a combination of oil, acid, and seasonings that penetrate the meat’s surface, adding flavor and tenderness. There are many different marinades you can use for London Broil, but a basic one consists of olive oil, soy sauce, Worcestershire sauce, garlic, and black pepper.

Ingredients:

  • 1/4 cup olive oil
  • 1/4 cup soy sauce
  • 2 tablespoons Worcestershire sauce
  • 2 cloves garlic (minced)
  • 1 teaspoon black pepper

Instructions:

  1. In a bowl, whisk together all the ingredients until well combined.
  2. Pour the marinade into a ziplock bag or shallow dish.
  3. Add the London Broil to the marinade and coat it well on both sides.
  4. Cover the dish or seal the bag and refrigerate for at least two hours or overnight.
  5. Before cooking, remove the meat from the marinade and discard any excess marinade.

2. Cooking Temperature & Time

The second step in keeping your London Broil moist and juicy is to cook it at the right temperature and time. London Broil should be cooked to a medium-rare or medium doneness, which is an internal temperature of 135°F to 145°F. Overcooking can cause the meat to dry out quickly.

  1. Preheat your oven or grill to medium-high heat.
  2. Remove the London Broil from the marinade and pat it dry with paper towels.
  3. Sprinkle the meat with salt and pepper on both sides.
  4. Place the London Broil on the grill or in a roasting pan in the oven.
  5. Cook for about six minutes per side, or until an instant-read thermometer inserted into the thickest part of the meat reads 135°F to 145°F.
  6. Remove from heat and let it rest for five minutes before slicing against the grain.

3. Slicing Against The Grain

The final step in keeping your London Broil moist and juicy is slicing it against the grain. The grain refers to the muscle fibers that run through the meat. Slicing against the grain means cutting perpendicular to these fibers, which makes it easier to chew and keeps it tender.

  1. After resting, place your London Broil on a cutting board.
  2. Identify which direction the muscle fibers are running in and cut across them at a slight angle.
  3. Cut thin slices, about a quarter-inch thick, against the grain.

Conclusion

By following these three simple steps – marinating, cooking at the right temperature and time, and slicing against the grain – you can keep your London Broil moist and juicy. Remember to experiment with different marinades, cooking techniques, and seasonings to find what works best for you. So go ahead, grab some London Broil, and start cooking!

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