This flavor-packed London Broil recipe combines an easy tenderizing marinade with easy tips and hints on cooking this less expensive cut of beef. Prepare to have your taste buds tantalized and your pocketbook eased.
Follow my recipe tips and hints for a super tender result. For an over-the-top steak dinner, I love to serve this with garlic mashed potatoes, roasted carrots, and no-knead bread.
With the cost of beef constantly rising, this is one of my family’s favorite recipes. The London Broil (top round steak) is a less expensive cut of meat than most steaks, beef tenderloin, or petite shoulder (one of my favorites). However, it does need a little more attention using a meat mallet and a simple eight-ingredient marinade.
Ingredient Notes and Substitutions
- London broil beef: (top round steak) If this beef cut is unavailable, you can substitute flank steak or skirt steak.
- Vinegar: I like to use balsamic vinegar because it is so rich in flavor, but apple cider vinegar and red wine vinegar work well too.
- Dijon mustard: or spicy brown mustard
- Seasonings: such as dried thyme, dried oregano, dried marjoram, freshly ground black pepper, salt, and seasoned salt.
How to Cook London Broil
This is just the nutshell version of the recipe. See the recipe card below for ingredients and complete directions.
Pound the meat with the ridged side of a meat mallet. Combine it with the marinade ingredients in a large zipper bag. Refrigerate for 12 hours, turning several times.
When ready to cook, remove the steak from the fridge and bring it to room temperature. Pat it dry with paper towels.
Heat a thin coating of oil over medium-high heat in a heavy skillet. Sear it for 5-7 minutes. Flip and sear the other side for about 5 minutes. I like to weigh it down with the bottom of another heavy skillet, but you must keep an eye on it so it does not burn.
Let the steak rest for 10 minutes, covered loosely with aluminum foil. Slice the meat against the grain.
Preparation Tips
- Save yourself a dish and mix the marinade ingredients in a large zipper bag.
- Marinate the steak for 12-24 hours max. This will help tenderize the meat and make it tasty from the marinade bath.
- This particular cut is best served medium rare to barely medium (130-135 degrees). Cooking it too long makes it dry and tough. Use a meat thermometer to ensure proper cooking temperature.
- To grill London broil, marinate the meat as directed. Preheat the grill to medium-high heat. Cook the steak for 7 minutes, then flip and cook for another 5 minutes or until the meat reaches an internal temperature of 130-135 degrees. Cover and let it rest for 10 minutes. Slice the steak against the grain.
Serving Suggestions
Potatoes are always a great choice! Try scalloped potatoes, roasted rosemary potatoes, or loaded baked potatoes.
A salad adds texture and balance. I like to serve arugula salad, Italian salad, or strawberry spinach salad.
Vegetables add balance and fiber. Green beans almondine, Brussels sprouts and bacon, and roasted cauliflower are just a few of my favorites.
London Broil
Ingredients
- 2 lbs London Broil sirloin or flank steak
- 2 cloves garlic minced
- ¼ cup balsamic vinegar
- ¼ cup Worcestershire sauce
- 2 tablespoons low sodium soy sauce
- 2 tablespoons Dijon mustard
- 2 tablespoons olive oil
- 2 tablespoons brown sugar or honey
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- ¼ teaspoon freshly ground black pepper
- 1/4 teaspoon kosher salt.
- 2 teaspoons vegetable oil or canola oil
Instructions
- Pound the steak on both sides with the ridged side of a meat mallet.
- In a large zipper plastic bag, mix garlic, balsamic vinegar, Worcestershire sauce, soy sauce, Dijon mustard, olive oil, brown sugar, thyme, oregano, fresh ground black pepper, and kosher salt. Add the steak; seal and refrigerate for 12-24 hours, turning several times.
- Remove the steak from the bag, discarding the marinade. Thoroughly dry with paper towels. Heat the canola oil in a large skillet over medium-high heat. Add the steak and place a heavy skillet bottom down on it to weigh it down and sear it. Cook for about 6-7 minutes. Keep an eye on the steak. If it is cooking too fast reduce the heat. Flip and sear the other side for about 5 minutes, placing the skillet on it.
- Remove to a cutting board. Cover with a loose aluminum tent; let rest for 10 minutes. Using a sharp knife, slice thinly against the grain. Serve promptly.
Notes
- If this cut of beef is not available, you can substitute flank steak.
- Save yourself a dish and mix the marinade ingredients in a large zipper bag.
- Marinate the steak for 12-24 hours max. This will help tenderize the meat and make it really tasty from the marinade bath.
- This particular cut is best served medium rare to barely medium (130-135 degrees). Cooking it too long makes it dry and tough. Use a meat thermometer to ensure proper cooking temperature.
- Let it rest for 10 minutes, covered loosely with an aluminum foil tent. This allows for the juices to be redistributed through the meat.
Nutrition
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https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
Dale
Loved this easy and tasty recipe.
John smith Jr.
i heard you can use pepsi in this instead of soy sauce but i was out of coke so i had my grandmother summon my father and together we climbed 10 mountains to only find RC Cola. i added it and the natural cane sugar really brought out the flavor of the roast. would recommend
Beth Pierce
Oh my! LOL!
Bracha Muradov
What would be the best way to heat this up if I need to make it a few hours in advance?
Beth Pierce
The best way to reheat is to arrange it on a wire rack inside a baking sheet and warm in a 250°F oven until it reaches 110°F.
Bobbo
Hi Beth, thanks for this recipe which is marinating and going to be consumed with gusto tonight!
On reheating, of any meat, beef, pork, rare tuna steaks, whatever – people tend not to think of the microwave because it can have an over-drying and over-cooking effect. But if you run it on power level 1, it cycles about 3.5 seconds on, with about 18 seconds in between not running the magnetron.
As a result, the food surfaces hit by the microwaves never have an opportunity to get anywhere near steaming (and I mean not even close), and then during the 18 seconds the bit of heat they did get slowly conducts toward the interior of the meat. Contrary, in a 250°F oven, you will experience at least some drying given the surfaces are exposed to a temperature much higher than needed to start vaporizing water.
I’ve done everything this way for years. It’s also a bit quicker than the 250 oven method. It will depend on wattage, but I’ve taken a 1.25 pound slab of leftover bone-in rib roast, and with 4 minutes per side times 2 (16 minutes total) gotten the interior back up to the original roast temperature of 125F, while the exterior was still under 130F.
Give it a whirl – it’ll change your reheating life. 🙂
P.S. Will ask a separate question in a main comment.
Beth Pierce
Thanks for the tip, Bobbo! We are always looking for great ways to reheat costly pieces of meat without dryong them out.
Bianca
I am super excited to try this! Is it possible to marinate and then freeze for a few days? I have some I marinated but won’t be able to cook till the end of the week.
Beth Pierce
Yes you can but do not reuse the marinade.
Jim
Easy to follow recipe. Worked out perfectly. I checked out several recipes and decided to use this one. Thanks.
Beth Pierce
Thanks, Jim! So happy that you liked it.
Lisa
Absolutely delicious! Would not change a thing! Serve with horseradish and oven roasted potatoes- poor man’s prime rib on a Monday night!
Beth Pierce
Thank you, Lisa! So glad that you enjoyed it.
Danielle
I cant wait to try this recipe, it looks delicious. I’m making it tonight!
Beth Pierce
Thanks, Danielle! Enjoy!
Isaac
Is the marinade by itself supposed to taste good?
Beth Pierce
Marinades rarely taste very good by themselves and you should never taste marinade that has had raw meat in it.
Elisa
Love this London Broil recipe, I have never tried this kind of meat, so I am excited to make it. Looks delicious and juicy. Thanks for sharing 🙂
Beth Pierce
Thanks, Elisa! Enjoy!
Vanessa
It was so flavorful and perfect for a satisfying family meal!
Beth Pierce
Thank you, Vanessa! I am so glad that you enjoyed it
Ned
Such delicious comfort food! Can’t wait to make it again!! Thank you so much!
Beth Pierce
My pleasure, Ned!