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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Ronnie
I appreciate that the recipe doesn’t require a culinary degree. It’s perfect for someone like me who enjoys cooking but doesn’t want to spend hours in the kitchen. The tips on slicing the meat thinly are a game-changer, ensuring that each bite is as tender as it can be. I think, it is time to whip up this dish.
Beth Pierce
Thanks, Ronnie! Enjoy!
Carol Colborn
Omg and i thought you are supposed to broil it in the oven. 2 tricks i learned: pounding and bearing down at the slillet! Thanks..
Beth Pierce
My pleasure, Carol!
Stephanie
The marinade in this London broil makes all the difference. Its a delicious and inviting dish.
Beth Pierce
Thank you, Stephanie! I agree 100%
heather
Wowza! This london broil recipe was delicious. I am going to hold on to this recipe. With the cost of beef I can use all the help I can get for some of these less expensive cuts.
Beth Pierce
I understand, Heather.
Jennifer
I tried this recipe this week. It was delicious! My husband always overcooked a London Broil so I wary. This was tender and the flavor was just right. Thanks! I will make again when I see a deal at the store. Going to check out your website for more.
Beth Pierce
Thanks, Jennifer! I am glad that you liked the london broil!
Andrea
Made this today for lunch, and oh my gosh it was delicious! I followed the recipe and it was tender, flavorful and very filling. Will definitely make again!
Beth Pierce
Thanks, Andrea! I am so glad that you like the London Broil recipe. We love it too!
Kim
Hi! I made this tonight with the potatoes and followed the directions exactly on a George Forman grill and it was perfection. I can’t recall a meal I have made recently where the four of us all loved it so much.
Also streamed a bag of peas and served a baguette. My poor dog was going crazy with the smells ~ poor thing only got one little slice.
Thanks for the easy recipe!
Beth Pierce
You are most welcome, Kim. The pleasure is all mine. You are making me laught about your dog. Poor Fido!
Erika
This is one of the best flavor profiles for any steak that I’ve come across! Seriously delicious!! I did a top round London broil and broiled it. It’ll be a go-to for future steaks!
Beth Pierce
Thanks, Erika! I am so glad that you liked it!
Paula
Just made this last night under the broiler. It turned out perfect! I will definitely be using this recipe again for sure! 😋🥩
Beth Pierce
Thanks, Paula! I am so glad that you enjoyed the London Broil.
Bedabrata
Love the recipe. It was so aromatic. I might like to use a cinnamon stick as well to add a sweet flavour.
Catherine
This is the best London Broil recipe. The steak cooks up tender and delcious. I shared these recipe with several of my neighbors and they love it too!
Jerry
I never knew you could make an inexpensive cut of meal like London Broil taste so good! Thank you for sharing!
May
This is a family favorite. This recipe takes a less expensive cut of beef and turns it into a tasty steak. Thanks for sharing, Beth!
Mary
This is a great classic, it is always tasty and tender. We make it at least twice a month.
Monique
Your London Broil recipe is a winner! The step-by-step instructions were easy to follow, and the end result was a delicious and flavorful dish. I can’t wait to make it again for my family! 😋🥩🍽️
Beth Pierce
Thanks, Monique! We love this recipe too!
Rose
Marinade make such a big difference. My family loved this london broil. Thanks for sharing it with us.
Rich
We love this recipe. We have made it several times now. It is so flavorful and pretty darn tender for a london broil.