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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Kati
This was delicious! I served with mashed cauliflower and asparagus. It could have used a sprinkle of salt before cooking. I also boiled the remaining marinade for about 10-15 min on low and drizzled it over the meat.
Thanks for the great recipe
Beth Pierce
You are most welcome, Kati. I am so glad that you liked it.
Marie Mcallister
Hi, I am trying to make my first London broil. I don’t have balsamic vinegar but I have regular vinegar. I also don’t have Dejon mustard, but regular mustard, and I don’t have canola oil, but I have olive oil or vegetable oil. Can I use these substitutes?
Beth Pierce
I don’t think I would substitute the balsamic vinegar but the other 2 substitutions are fine.
Jess Ward
My husband is not a big fan of steak or Lo don broil. He LOVED this! Wonderful flavor & so easy.
Thank you for sharing!
Beth Pierce
My pleasure, Jess! So happy to hear that he liked it!
Karen Dawn
I used this same marinade on tofu and it was fabulous! I’m cutting back on red meat and I still cook for my husband, so this was a great combo that worked for both of us.
Beth Pierce
So glad that you liked it! Thanks for the tip.
Ebony
I tried this recipe for dinner tonight and it was a hit! I think the real secret here was the use of mustard! It turned out absolutely perfect. Can’t wait to make this again!
Beth Pierce
Thanks, Ebony! So glad that you liked it!
Healing Oils
The picture of that London broil looks amazing. Makes me want some right now.
Anna
I was excited to try this recipe… twice. First time I exactly followed the directions for the broiler and it took over 25 minutes to reach medium rare. The second time I exactly followed the stovetop instructions and burned the hell out of it in under 5 minutes. It was still mostly edible. Maybe I have messed up appliances? I’ve also found the marinade flavor too strong even though last time I marinated it for only 6 hours. I’ll probably keep trying because I really want a good London broil recipe! Will update if I manage to get it right.
Nancy
This looks and sounds amazing and pretty simple. I’m curious about leaving out the mustard as my kids and myself are not huge fans of it. Or does that help with the tenderizing of the meat and crucial ?
Beth Pierce
It is not crucial to tenderize the meat. You could omit it
Nancy
Thanks so much Beth, I appreciate your prompt reply – making this on Friday, can’t wait !
Beth Pierce
Thanks, Nancy! Enjoy!
Marissa Hitchcock
This looks so delicious! I also bought a London broil, have never made one.. after seeing this and reading the comments.. apparently I’m not the only one making this right now! I can’t wait! Thank you for the inspiration and recipe! I’m rating it 5 stars already.. I just haven’t cooked it yet. Lol!
Beth Pierce
Thanks, Marissa! I sure hope you enjoyed it!
COLLEEN B
I followed the directions on this one however we didn’t have it in the marinade as long as you’d recommended. Probably only about 6 hours. The flavor was good but it could have been more tender, so maybe i’ll try it again sometime and plan a little better to give it time to sit in the marinade longer. Thanks for the clear directions. I don’t have a lot of experience cooking steaks. We liked it!
Beth Pierce
Thanks so much, Colleen! So happy that you liked it.
Toni Fox
Outstanding marinade. Broiled the steak, so delicious and tender. Big hit! A keeper
Beth Pierce
Thanks Toni! So glad that you liked it!
Cathy
Would your steak butter recipe work for this london broil as well or too much with the marinade?
Beth Pierce
Yes you could certainly do that.
Michele
Very flavorful and tender. Really enjoyed this combination of ingredients.
Beth Pierce
So glad that you liked it!
Sabrina
I’m a non meat eater in a whole family of meat lovers. Came across this recipe after buying two London brooks and not knowing what to do with them. Followed the recipe exactly (cooked under the broiler) and it was a smash hit. One daughter said “this is the best kind of steak!” There were no leftover.
Beth Pierce
Thanks Sabrina! So happy to hear that everyone liked it! It is a tasty recipe! 🙂
Lisa
I responded to the wrong comment, sorry! Ignore my previous one. That’s for the tofu suggestion, that sounds amazing!
Beth Pierce
No worries!
Kirsten Klang
We used Pepsi so I’m not sure if that was why it was a bit too sweet but I think we will use regular soy sauce next time if I don’t have a Coke.
Beth Pierce
There isn’t any Coke or Pepsi in this recipe.
Lucy A Malacos
I had to go back and check….. wondered the same thing!!!
Lisa Baumoel
yeah I want followup why you were using pepsi in the recipe.
Brooks L Farris
I think it may be a midwest thing??
Caladonia Skies
Certainly not a “Midwest thing.”
Lauren
Kirsten, do you think all brown liquids and sauces are the same?
Emogene
That’s a good question! Some people do think they are all the same.
Neil
Where does it call for Pepsi or coke!
Naomi
Get back here Kristen and answer for your sins
Savannah Louise Riley West
WE NEED ANSWERS, KIRSTEN.
Anna
I was intimidated at the thought of making a London Broil for the first time, but this was easy and delicious!
Beth Pierce
Thanks Anna! So happy that you liked it!