Project Description

London Broil

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.

Ingredients

  • London Broil – approximately 18- 24 oz, ~1½” thick
  • ½ large white onion – roughly chopped
  • Salt and black pepper to taste
  • McCormick Steakhouse Onion seasoning

Instructions

  1. Remove steak from refrigerator – allow to come just up to room temp (15-20 min).
  2. Remove rack and cover broiler pan with heavy duty foil, add a small amount of olive oil to coat with a very thin layer.
  3. Turn broiler on high.
  4. Place a small amount of olive oil on your hands and rub both sides of steak.
  5. Season both sides of steak with generous amount of each seasoning.
  6. Place steak in center of broiler pan – right on the pan
  7. Surround steak in the pan with chopped onions.
  8. Sprinkle onions with seasoning mix.
  9. When broiler is up to temp, place pan in broiler, about 5-6″ from flame
  10. Cook on one side for about 4-5 min.
  11. Briefly remove pan from broiler and quickly stir onions and turn steak. Top with a small amount of seasoning if desired.
  12. Cook on 2nd side for 4-5 min, depending on thickness – do not overcook
  13. This cook time between 8 and 10 minutes will yield a rare to medium rare steak
  14. Remove pan and set steak on cutting board then cover with foil and allow to rest about 5 minutes
Note: We vary the seasonings based on our mood and what we have on hand. Depending on what else we’re making, we might omit the onions. Sometimes we swap the McCormick’s seasoning for black pepper, garlic and onion powder or just a sprinkle of salt like my dad used to make it.