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
Are you on the hunt for more delicious recipes? Follow Small Town Woman on Facebook, Pinterest, and Instagram.
https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
Jennifer
I’m so intimidated by cooking beef. Although this recipe seems really doable. I love how easy you make cooking seem!
Kimberley Asante
I can’t wait to make this. I’ve added it to my next weeks meal plan. Thank you for sharing.
Samantha
Love this recipe, I’ve made it a few times before for my family and it’s a hit every time… can the leftover marinade be cooked down in a saucepan to be used for dipping or sauce?
Beth Pierce
So glad that you enjoy the london broil! You must boil the marinade for 5 minutes to make it safe and kill off bacteria.
Elizabeth B.
Excellent! The marinade was so easy and the meat was beautifully tender. I chose the broiler method and it needed a few more minutes to get to 135, but that could just be my oven. I’m definitely making this again sioon!
Beth Pierce
Thanks, Elizabeth! I am so glad that you liked the London Broil Recipe.
Rebecca
So the marinade and flank steak are happily getting it on in the gallon Ziploc in the fridge. I had to taste that marinade before I put the flank steak in and it was so good! I’m not letting it marinate for 12 hours more like 9 hours because I got a late start. And the only difference in the recipe that I made was I added the juice of 1/2 of a large lemon, and for me, it added even more good flavor and will help tenderize the meat even more. I beat the heck out of that steak before I put it in the marinade. This is going to be a guaranteed winner! I’ll make another comment after it’s completed with a picture. Thanks so much for this great recipe.
Beth Pierce
The pleasure is all mine, Rebecca. I sure hope you enjoyed it.
dana
Love the flavor in this! Was a total hit. We’ll be making it again, and soon!
Beth Pierce
Thanks, Dana!
Elizabeth
The flavors of the marinade are delicious. I would love to try this alongside some roasted potatoes and veggies. It’s a great after-church Sunday dinner dish!
nancy
i’m new to cooking steaks and this recipe was perfect for me! Thanks for your tips to nail it on the first try
Kelley
This London broil was so juicy and flavorful! Thank you for a great recipe!
Beth Pierce
The pleasure is all mine, Kelly!
Maggie
You’re making me drool! This London Broil looks like something I need to make soon.
Tina
Looks delicious! We tried and had a small kitchen fail. We are new to cooking steaks and we tried this recipe and completely burned it and the inside never got hotter than 110 🙁 Question, is medium high too hot on some stove tops? I’m questioning if that is the problem! Any advice appreciated!
Beth Pierce
Yes it varies a bit from stovetop to stovetop. Try turning down the heat a bit.
Chris Maxfield
The pan temperature is likely a big part of it, but it may also be the result of starting with a cold, not room temperature steak.
khoingn
I added this to my list of favorite dishes after the first try. It was so good and fit my taste.
Sangeetha
Wow, this London Broil recipe looks absolutely delicious! I love how you use an easy marinade to tenderize the beef and your tips for cooking this cut of meat perfectly. I can’t wait to try this out for my next dinner party. Thank you for sharing such a flavorful and budget-friendly recipe!
Beth Pierce
You are most welcome! Enjoy!
Christian Foremost
Wow. This looks absolutely delicious! Im always looking for new ways to cook meat. Will absolutely try this!
Jack
What a great recipe. The meat cooked up tender and juicy. My family really enjoyed it.
Amber
Really helpful post. I have always seen steak as steak and never took the time to understand the differences in cuts and cooking them. Thanks for the tips.