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London Broil

London Broil

5 from 52 reviews

This less expensive cut of beef is marinated overnight then seared in a skillet on the stove top producing a flavorful tender steak. Be sure to read my helpful recipe tips for a delicious outcome.

Ingredients

Scale
  • 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
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • ¼ teaspoon fresh ground black pepper
  • 1/4 teaspoon kosher salt.
  • 2 teaspoons canola oil

Instructions

  1. Pound the steak on both sides with the ridged side of a meat mallet.
  2. 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. 
  3. Remove steak from the bag; discarding 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 about 6-7 minutes.  Flip and sear the other side for about 5 minutes; placing the skillet on it.
  4. Remove to cutting board.  Cover with a loose aluminum tent; let rest for 10 minutes. Using sharp knife slice thinly against the grain.  Serve promptly.

Notes

  • If this cut of beef is not available you can substitute flank steak.
  • Don’t skip the step for tenderizing with a meat mallet as it makes a measurable difference.
  • 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.
  • Boil some baby potatoes and cook them in a little canola oi in the same skillet that you are going to sear the steaks in.  Place them in the oven on warm while you fix the beef.  They are a delicious side.
  • 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.
  • If you prefer to cook on the grill than preheat the grill to 450 degrees. Sear each side for 5-6 minutes for until it reaches an internal temperature of 135 degrees or medium-rare.  Don’t forget to let it rest covered with an aluminum foil tent for about 10 minutes.
  • To cook under the broiler simply place on a foil lined baking  sheet and place under the broiler on high for about 6 minutes.  Then flip and broil for an additional 6 minutes. Let it rest for 10 minutes.
  • Slice against the grain with a sharp knife.  I like to use my German knife but you can use a chef knife or a carving knife.

Keywords: london broil marinade, london broil steak, how to cook london broil

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