Neither Mike nor I liked steak much growing up, but we do now! Even though I didn’t eat much of it back then, I have fond memories of my dad cooking steak either outside on the grill or under the broiler. It was always a simple process. He never added more than a sprinkle of salt and he never cooked it beyond a dark pink center. It was an art he had perfected! Mike adds a bit more to the process and I’m 100% sure my dad would approve. Although london broil refers to the cooking process not the cut, I’ve seen steaks labeled “london broil” in the super-market. The main difference between this recipe and most I’ve seen is that we do not use a marinade. If you follow our instructions, you won’t miss it.
- London Broil – approximately 18- 24 oz, ~1½” thick
- ½ large white onion – roughly chopped
- Salt and black pepper to taste
- McCormick Steakhouse Onion seasoning
- Remove steak from refrigerator – allow to come just up to room temp (15-20 min).
- Remove rack and cover broiler pan with heavy duty foil, add a small amount of olive oil to coat with a very thin layer.
- Turn broiler on high.
- Place a small amount of olive oil on your hands and rub both sides of steak.
- Season both sides of steak with generous amount of each seasoning.
- Place steak in center of broiler pan – right on the pan
- Surround steak in the pan with chopped onions.
- Sprinkle onions with seasoning mix.
- When broiler is up to temp, place pan in broiler, about 5-6″ from flame
- Cook on one side for about 4-5 min.
- Briefly remove pan from broiler and quickly stir onions and turn steak. Top with a small amount of seasoning if desired.
- Cook on 2nd side for 4-5 min, depending on thickness – do not overcook
- This cook time between 8 and 10 minutes will yield a rare to medium rare steak
- Remove pan and set steak on cutting board then cover with foil and allow to rest about 5 minutes