London Broil
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.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes plus marinating time
- Yield: 6 serving 1x
- Category: main meal beef
- Method: stove top
- Cuisine: American
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
- 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 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.
- 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.
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Find it online: https://www.smalltownwoman.com/london-broil/