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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Tammy G
I love London Broil. This looks cooked perfectly and that marinade is simply mouthwatering! I cannot wait to give this a try!
Beth Pierce
Thanks, Tammy! Enjoy!
Rhian S
I’ve never heard of this cut of meat, but meat is getting really expensive so I’m all on board for a cheaper cut of meat cooking up nice and tender.
Karen W
oh my oh my this looks out of this world! I can’t wait to make it…The meat looks delicious, yummmmmmm
Melissa
I pinned this recipe as they have London Broil on sale and I am going to use my seal system to save some of it in the freezer and will make this recipe too! Cannot waitt as this London Broil looks incredible!
Beth Pierce
Thanks, Melissa! Enjoy!
Willow
With beef prices going up, it’s such a relief to have a go-to dish that’s delicious and budget-friendly. Your marinade is a game-changer, and those cooking tips? Genius!
Beth Pierce
Thanks, Willow! I am happy that you liked the london broil!
Mia
This London Broil recipe was a game-changer! The meat came out perfectly cooked and juicy. The flavors were incredible and it was surprisingly easy to make.
Beth Pierce
Thank you, Mia! I a, glad that you liked it!!
Sandra West
This made a fancy dinner last night! My family’s new favorite! Turned out so good and very tender!
Beth Pierce
Thanks, Sandra! I am so glad that you liked it!
Erin
This was a hit with the whole family! The marinade made the meat so flavorful and tender! And the best part is it’s budget friendly, so definitely making it again!
Krystle
I made this recipe because my Instant Cart shopper brought me the wrong cut of meat. It came so flavorful and tender.
Beth Pierce
Thanks, Krystle! I am glad that you enjoyed it!
Tish
I bought a London broil piece of meat because it was on sale. I’ve never cooked one before. Searched the internet for ideas & found your recipe. Fortunately I had all of the ingredients for the marinade & put it in a ziplock for 10 hours. I followed your directions for broiling for 6 mins per side. It turned out Fabulous!! I was a little a little concerned of only 6 mins per side but I tented it for 10 mins like you suggested & it turned out great! Thank you for sharing this recipe.❤️
Beth Pierce
The pleasure is all mine, Tish!
Jack
Aaah, so good! We eat this several times a months. I love to serve it with mashed potatoes and your green beans almondine.
Beth Pierce
I am so glad that you like it Jack!
Clarice
Wow! This looks really delicious. We don’t normally buy top round steak but would love to give it a try. Noted on the needed extra attention from the meat mallet. Love the idea of pairing it with some mashed potatoes.
Beth Pierce
Thanks, Clarice! Enjoy!
Clarice
This is really timely and I am so happy to stumble upon your recipe. I was looking for recipes that made good use of lesser expensive cuts of beef. Thank you!
Vicki
So…which side is the “rigid” side of the meat mallet? There is flat and spiked. I can’t even find anything on Google that would clarify.
Blair villanueva
My husband loves eating beef, and I’m sure he will love this recipe. In fact, I am thinking of making this for tomorrow as a homecoming dinner for him..Thanks for your delicious recipe!
Susie
My dad and I will definitely be on each other’s heads for this one. We both love steak. And this recipe is so juicy. We will definatley make this again.
Wayne
The perfect reicpe for this cut of meat. It turned out tender and juicy. We need more recipes like this.
Beth Pierce
Thanks, Wayne! So glad that you enjoyed this.