The Best Way to Cook London Broil in a Skillet

When you need only one ingredient and one pan for a dish — such as London broil in a skillet — make sure both are high-quality. Choose a flank steak — the traditional cut used for London broil — with a bright red hue, which indicates freshness and the best odds for tenderness at the table.

When it comes to the skillet, go for cast iron or tri-ply stainless steel. Both are thick and heavy, which means they don't have hot spots and cook more evenly than thin-gauge metals like aluminum.

1. Marinate flank steak overnight.
   • There aren't any rules when it comes to marinating London broil, just combine the spices and herbs that suit your tastes with oil as the base. You could marinate flank steak in a couple tablespoons of Worcestershire sauce and half a cup of olive oil, for example.
2. Take the flank steak out of the refrigerator about 30 to 45 minutes before you want to cook it and let it sit at room temperature. Leave the steak in the marinade while it warms up.
3. Heat a few tablespoons of olive oil in a cast-iron skillet or tri-ply stainless-steel skillet on the stove for 3 or 4 minutes. Use medium heat.
4. Put the flank steak in the pan.
5. Cook the flank steak until you see the edges along the bottom of the meat start to tighten. It should take around 3 minutes, but it varies depending on the size of the steak.
6. Turn the flank steak over with tongs and let it cook another 2 to 3 minutes. The flank steak should be about rare at this point.
7. Cook the flank steak another 3 or 4 minutes for medium rare, bringing the total cooking time to 9 or 10 minutes.
8. Turn the steak occasionally with tongs so it cooks evenly on both sides. If you want a medium flank steak, cook it for a total of 12 minutes.
9. Check the steak's internal temperature for confirmation by inserting an instant-read meat thermometer in the center. Medium rare is between 125 and 130 degrees Fahrenheit, and medium is around 135 degrees Fahrenheit.
   • Take the steak out of the pan when checking the temperature.
10. Transfer the flank steak to a carving board and let it rest for 5 minutes. Cover the steak with a piece of foil, but not tightly, just enough to keep some steam around it.
11. Find the direction of the grain, or the meat fibers, and cut the flank steak crosswise across it. Cutting across the grain is more important than marinating for making the steak easy to chew. You want thin, broad slices, so hold the knife at an angle when you cut and space each slice about 1/4 inch apart.
12. Serve immediately.