There are many ways to cook meat. I wanted to find out if searing it first makes a difference to the texture and flavor. When searing, the natural sugars in the meat caramelize the proteins, forming a rich brown crust on the surface of the meat. So it seems likely that it would be crucial to a flavorful roast. Let’s find out!
Maple-Dijon London Broil
- 2½ lb (1.13 kg) London broil
- ¼ cup olive oil
- ¼ cup maple syrup
- ¼ cup soy sauce
- 2 Tbsp Dijon mustard
- 1 Tbsp toasted sesame oil
- pinch of salt
- black pepper, to taste
Combine marinade ingredients. Place meat in a large ziplock bag and add marinade. Let sit for 30 minutes or overnight in the refrigerator.
Method 1: Searing
Preheat oven to 250°F (120°C).
Heat an oven-proof skillet over medium heat. Add a touch of oil. Sear meat until browned, about 3 minutes per side. Transfer to the oven; roast for another 15 minutes or until internal temperature reaches 135°F (57°C).
Transfer to a serving platter, tent with foil, and let stand for 10 minutes. Slice and serve.
Method 2: No Searing
Preheat oven to 425°F (220°C).
Place meat along with marinade in a roasting pan. Roast on the middle rack of your oven for 15–20 minutes or until the internal temperature reaches 135°F (57°C). Transfer to a serving platter, tent with foil, and let stand for 10 minutes. Slice and serve.
The flavor was on point in both versions. To me, the seared version had a satisfying texture and it was worth the extra step. You can get that sear under the broiler as well (give it 3–4 minutes).
(Originally featured in Family Table, Issue 824)
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