London Broil

This less expensive cut of beef is marinated overnight and then seared in a skillet on the stovetop producing a flavorful, tender steak. Be sure to read my helpful recipe tips for a delicious outcome.

Course main meal beef

Cuisine American

Keyword how to cook a london broil, how to cook london broil, london broil marinade, london broil recipe

Prep Time 10

Cook Time 12

Servings serving

Calories 290kcal

Author Beth Pierce

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