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
Stephanie
This is such a great recipe! I prefer cheaper cuts of meat because I don’t like the fat marbled in so this is perfect for my family! The marinade is definitely what makes it so delicious.
Ivana
I usually cook my steaks plain, just with salt and maybe pepper but this does sound really good, a great selection of ingredients like this will make any piece of beef make very tasty.
Nyxie
I don’t think people understand the difference tenderizing meat really makes to a dish! It adds so much and helps unlock the flavor!
This was delicious and within my husband’s cooking skills! Definitely going to make this again!
Debbie
Amazing recipe for a London Broil. I could seriously enjoy steak at every meal. I love steak and eggs in the morning – I may add this to my weekend brunch menu.
Christine Weis
Yum, I love London Broil. I haven’t had it in some quite time. My mom used to make it often. I’d love to make this. Thank you for the recipe.
Claudia
This is such a decadent dinner made easy! My family was so impressed with my culinary skills!
Sonia
Now, this is my breakfast, lunch and dinner! I love steak that much.
May
I’m so bad at steaks! I’m always afraid I’m undercooking them, so I end up overcooking them! Glad to know this is a less pricey way to serve it. I’ll try the boiled baby potatoes, too, and see!
Beth Pierce
Thanks, May! Enjoy!
Olga
This is the best London Broil Recipe. It is so nice to buy less expensive beef and still make it taste great.
Nyxie
This looks amazing! The meat looks cooked to perfection, slightly pink in the middle, just how I like it! And roasted rosemary potatoes are always a great add-on!
Monidipa Dutta
The London broil recipe on your website looks absolutely mouthwatering! The step-by-step instructions and helpful tips make it seem easy to follow, even for someone who’s not an experienced cook. Can’t wait to try it!
Pedja
Just recently, we decided to prepare cooked meat more frequently. Its probably healthier, and definitely easier to diggest, and it preserves all of the tastes and nutrients. So, this recipe will come in handy in the future. Thanks for sharing!
Heather
London Broil was my all-time favorite dinner when I was younger. I haven’t had it in so long. Can’t wait to try this recipe.
Jennifer L Prince
I don’t usually tenderize meat by pounding, but I need to try it. It seems like it would really make a difference with London Broil.
Maureen
This look amazing! It’s oozing of yummy goodness and its making me crave some now! I can’t wait to share this recipe with the hubby. He loves london broil!
KaSaundra Brownfield
I made this and loved it. I caught a London Broil on sale. Is it possible to freeze it
in the marinate to cook later?
Beth Pierce
Yes, you can.