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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jen schreiner
Our family makes london broil often. WHY? The same reason you stated.. The price of meat has gone up so much. Thank you for this recipe. We needed a different way to make it.
Talya Stone
I can’t believe I am from London and have never heard of the London Broil! I was literally drooling over that meat. We are having steak tonight as it happens so guess what I’ll be using to make it…
Ron Perkins
I just cooked London broil for the first time ever. I’m glad I chose this recipe. But I cooked it on the grill instead of a pan and I only went 5 minutes on each side. It was delicious! Everyone in my family loved it. Thank you so much!
Beth Pierce
The pleasure is all mine Ron! So glad that you and the family liked it!!
Ruby
How high when you cooked it on the grill?
Beth Pierce
About 475 for about 9 minutes flipping halfway through. Longer if you want it cooked well done but I do not advise cooking a London broil that way as it gets tough. Let it reast for a a few minutes before cutting.
Denay DeGuzman
What a delicious recipe! I made this London broil for my parents to celebrate an important milestone. It was a hit. I served it with a crisp garden salad and twice-baked potatoes.
Keri Bevan
Wonderful recipe. The cooking tips were just what I needed!
Michelle
My hubby bought London broil last night and we tried your recipe — it was so flavourful! Thanks for sharing all your tips!
Mahy
I don’t remember the last time I made London broil… Can’t wait to try your recipe!
Sara Stoller
I love this recipe. Very flavorful and quite easy to make. My inexpensive cut of london broil came out great!
Beth Pierce
Awesome! So glad that you liked it!!
Natasha
Followed this recipe and wow, it gave us an amazing tasting London broil. We all loved how tasty and tender it was!
Natalie
My mouth is watering! Love this time of year, where we grill a ton & this is one of those recipes that’s on the rotation! So good!
Jessica Rugerio
So tender, juicy and delicious!
Katie
Looks so good! Can’t wait to try this with the family.
Donna Batrone
My mother always made london broil growing up so I was looking forward to making this. The marinade is so delicious! Thank you!
Beth Pierce
My pleasure Donna!!
Matt Taylor
Absolutely incredible, melt in your mouth, London Broil cooked to perfection. The perfect way to cook this cut of meat. Love the pictures too!
Kara
I struggle with anemia, so I’m always on the lookout for tasty ways to serve beef. This was a winner!
Amanda Wren-Grimwood
We love steak and it can be tricky to cook so thanks for all the great tips to getting it right.