Name: Cast Iron Marinated London Broil
Total time: 3 h
Ingredients: 1/2 cup soy sauce; 2 1/2 tablespoons balsamic vinegar; 2 tablespoons ketchup; 2 tablespoons chopped fresh sage; 5 garlic cloves , minced; 1 teaspoon chopped fresh rosemary; 1 (1 1/2- to 2-pound) shoulder steak , 1 1/2 inches thick, trimmed; 1 1/2 teaspoons coarsely ground pepper; 1 teaspoon paprika

Why This Recipe Works

The term “London broil” doesn't actually refer to any particular cut of meat or cooking method. Instead, it's a generic term for large, inexpensive cuts. London broil recipes often call for grilling to get a good char that can add flavor to an otherwise uninspiring cut. We wanted to find a way to replicate these results on the stove. We decided to use shoulder steak, not only because it is economical but because it has a little bit of fat, which adds flavor. We took a cue from the usual London broil treatment and tried to replicate the sear from a grill using a preheated cast-iron pan. Our cast-iron skillet was preheated in a 500-degree oven and then placed on the stovetop over medium-high heat to guarantee that the steak would get well seared on both sides. We then returned the seared steak to the oven to minimize smoking and ensure even cooking. Prior to searing, the steak soaked in a savory marinade of soy sauce, vinegar, ketchup, garlic, and fresh herbs. Coating the marinated steak with black pepper and paprika helped to create nice char, not to mention a flavorful crust.

Before You Begin

Remember to slice the cooked steak thin against the grain; otherwise, the meat will be tough and rubbery.

Instructions

Process soy sauce, 1½ tablespoons oil, vinegar, ketchup, sage, garlic, and rosemary in blender until herbs and garlic are finely chopped, about 30 seconds. Combine marinade and steak in 1-gallon zipper-lock bag. Toss steak to coat, press out as much air as possible, and seal bag. Refrigerate for at least 2 hours or up to 8 hours, flipping bag halfway through marinating.

Adjust oven rack to lowest position, place 12-inch cast-iron skillet on rack, and heat oven to 500 degrees. Meanwhile, remove steak from marinade and pat dry with paper towels. Combine pepper and paprika in bowl, then sprinkle mixture onto steak. Let steak sit at room temperature.

When oven reaches 500 degrees, remove skillet from oven using potholders and place over medium-high heat. Being careful of hot skillet handle, add remaining 1 tablespoon oil to skillet and heat until just smoking. Cook steak until well browned on both sides, about 2 minutes per side. Transfer skillet to oven and roast until meat registers 120 to 125 degrees (for medium-rare), 5 to 7 minutes, flipping steak halfway through roasting.

Transfer steak to carving board, tent with aluminum foil, and let rest for 15 minutes. Slice steak thin against grain. Serve.