How long does it take to cook a London broil well done?

How long does it take to cook a London broil well done?

Cover the roast with aluminum foil and return it to the broiler until its internal temperature reaches 155 to 160 degrees Fahrenheit, from 5 to 10 minutes. Remove the roast from the broiler and let it sit for 10 minutes under the foil before serving.

How do you use London broil?

London broil is great sliced over mashed potatoes (a traditionally favorite side dish), as well as turned into fajitas. You can use a London broil for almost any recipe calling for flank steak. The steak can also be slow-cooked for rich-tasting, tender results.

Can you cook London broil on a baking sheet?

Remove London Broil from refrigerator and allow to sit at room temperature while you slice and prepare the vegetables. Pour vegetables onto baking sheet and season with 1/2 of the seasoning mixture. Place in the oven. Season the roast on both sides with the remaining seasoning mixture, or just until liberally seasoned.

How do you cook a London broil in an oven?

Turn the broiler on and let the skillet heat for about 30 minutes. Coat the flank steak on both sides with high-temperature oil, such as canola, sunflower or peanut oil, and season it to taste with freshly ground black pepper, if desired.

How long does it take to bake a London broil?

Bake at 400 F for 2 to 3 hours, adding more liquid as it evaporates. You could also try simply placing the meat on a high broiler rack and broiling on high for 6 to 8 minutes per side. This technique will result in a less well-done London broil with a slightly charred exterior.

What is a good recipe for London broil?

In a small bowl, mix together garlic, salt, soy sauce, ketchup, vegetable oil, black pepper and oregano. Score both sides of the meat, diamond cut, about 1/8 inch deep. Rub garlic mixture into both sides of the meat. Wrap tightly in aluminum foil, and refrigerate for 5 to 6 hours, or overnight.

What to make with London broil?

“London broil” refers to a classic dish of marinated flank steak, but that doesn’t stop supermarkets from labeling any leftover tough cut of meat “London broil.”. The classic London broil technique comprises marinating a flank steak in dry red wine, oil and aromatics, then grilling it and slicing it across the grain.