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Transform humble flank steak into a juicy and delicious masterpiece with this London Broil recipe! Marinated in a savory mixture with fresh aromatic herbs, the meat is then cooked to perfection in just a matter of minutes! This timeless classic is a family favorite that is impressive and inexpensive to make!
Easy London Broil
Introducing London Broil! Contrary to popular belief it isn’t actually a cut of meat; it’s a cooking technique that transforms budget-friendly cuts of meat like top round or flank steak into a tender and flavorful steak dinner. The technique involves marinating the meat in a blend of oil, savory sauces, fresh garlic, and seasonings for a few hours before cooking it at high heat for a short period of time.
And beyond its affordability, London Broil is also incredibly quick and easy to make! It’s a perfect example of the fact that exceptional taste can be achieved without complexity or breaking the bank. It’s a versatile gourmet delight that you can serve as a laid-back family meal or at fancy special occasions.
Why You’ll Love This London Broil
- Easy Recipe! Preparing a delicious meal doesn’t have to be complicated and time-consuming. With just a few simple steps, you’ll be on your way to a scrumptious steak dinner.
- Tender Juicy Steak! The London Broil cooking technique involves taking a tougher cut, marinating it, and then cooking it at high heat, resulting in an abundance of flavor and perfectly tenderized meat.
- Affordable Family Favorite! This dish is a culinary hero that takes a budget-friendly cut and transforms it into a gourmet meal for the family. From foodies to picky eaters this dish is always a hit.
- Olive Oil – I like to use olive oil for the taste, but you can use vegetable oil if you prefer.
- Soy Sauce – Adds a layer of savory umami flavor. I always use low-sodium soy sauce to control the saltiness.
- Worcestershire Sauce – Adds depth and a little salty goodness. You can use soy sauce if you don’t have Worcestershire sauce on hand.
- Dijon Mustard – The white wine in the Dijon mustard rounds out the flavors of the marinade.
- Garlic – Always use freshly minced garlic cloves for the most intense garlic taste.
- Black Pepper – Freshly ground black pepper adds a gentle kick.
- Salt – Enhances the natural flavor of the meat.
- Fresh Herbs – A combination of fresh rosemary, thyme, and parsley adds layers of herby flavor to the dish. Feel free to add additional herbs like basil and oregano if you like.
- London Broil – The centerpiece of the recipe! Sometimes it will say London Broil on the package, but this dish is typically made with flank steak or top round steak.
This steak recipe is incredibly simple! Just make sure to marinate your meat for a sufficient amount of time and cook it evenly on both sides and it will turn out perfectly.
The first step is to tenderize the meat and infuse it with flavor! Begin by whisking together the olive oil, soy sauce, Worcestershire sauce, Dijon mustard, minced garlic, freshly ground black pepper, salt, rosemary, thyme, and parsley in a small bowl. Next, place the steak into a large shallow dish or a resealable plastic bag.
Now, pour the marinade over the meat, ensuring it’s fully coated. Then cover the dish with plastic wrap or seal the bag and place the meat in the fridge to marinate for at least 2 hours and up to overnight.
When you’re ready to cook, preheat your grill or turn your broiler on high. Also, if using a grill, make sure you don’t forget to oil the grates to help prevent the steak from sticking.
First, remove the meat from the marinade and discard the marinade. Then, place the steak on the grill or under the broiler and cook it for 5 to 6 minutes on each side. When the steak is ready, the internal temperature should read 130°F for medium-rare or 140°F for medium when tested with a digital meat thermometer.
Once it’s done, transfer the cooked London Broil to a cutting board and allow it to rest for 5 to 10 minutes. This allows the juices to redistribute. Then slice it into thin strips against the grain and serve it with some of your favorite sides like creamy mashed potatoes and roasted asparagus.
Frequently Asked Questions
What Cut of Beef is a London Broil?
It isn’t actually a specific cut of beef. It’s a cooking method. The term typically refers to cuts like top round or flank steak that are marinated and then cooked at a high heat.
What Can I Add to the Marinade?
Feel free to add any herbs or spices you like. To make it spicy you could add some cayenne pepper. A touch of brown sugar or balsamic vinegar is also delicious. There are no rules when making a marinade just try to keep the ratio of ingredients about the same.
What Cut Can I Substitute for London Broil?
If you can’t find top round or flank steak, don’t worry! Some suitable substitutes include sirloin steak or even tri-tip. Just remember that the key is marinating and cooking with high heat to achieve that signature tenderness and flavor.
- Don’t rush the marinating. You need to let the steak marinate for at least 2 hours to soak up the flavor. The longer you wait, the more tender and flavorful it will be.
- Cook it evenly on both sides. It’s important to cook the meat on each side for the exact same number of minutes. This is the key to perfectly cooked steak.
- Invest in a meat thermometer. This tool guarantees your steak is cooked to your preferred doneness, ensuring it’s not overcooked or undercooked.
- Let the meat rest. To keep the meat juicy, you must let it sit for a full 5 to 10 minutes after it’s cooked. If you immediately slice into it, all the juices will run out and the steak will become dry.
You can store leftovers in the refrigerator for up to 4 days or freeze them for up to 3 months in an airtight container or a sealed freezer bag. It’s also incredibly delicious when enjoyed cold on a salad or as part of a sandwich. Just remember, when you reheat the meat, it’s likely to become well done.
Discover Other Beef Recipes
- Guinness Braised Short Ribs
- Garlic Butter Steak Bites
- Grilled Ribeye Steak With Chimichurri
- Beef Rendang
- Carne Asada
- ¼ cup olive oil
- ¼ cup soy sauce (low sodium)
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 2 cloves garlic (minced)
- 1 teaspoon black pepper (freshly ground)
- ½ teaspoon salt (or to taste)
- 1 tablespoon dried rosemary (chopped)
- 1 tablespoon dried thyme (chopped)
- 1 tablespoon fresh parsley (chopped)
- 2 pounds London Broil steak (such as flank steak or top round)
- In a small bowl, whisk together the olive oil, soy sauce, Worcestershire sauce, Dijon mustard, minced garlic, black pepper, salt, chopped rosemary, chopped thyme, and chopped parsley.
- Place the London Broil steak in a large, shallow dish or a resealable plastic bag.
- Pour the marinade over the steak, making sure it's evenly coated. Cover the dish or seal the bag and marinate in the refrigerator for at least 2 hours, or overnight for best results.
- When ready to cook, preheat the grill or broiler to high heat.
- Remove the steak from the marinade and discard the remaining marinade.
- Grill or broil the steak for 5-6 minutes per side, or until the internal temperature reaches 130°F for medium-rare or 140°F for medium, using a meat thermometer to check for doneness.
- Transfer the steak to a cutting board and let it rest for 5-10 minutes before slicing against the grain into thin strips and serving.
- London Broil is a type of beef steak that is typically cut from the top round or flank region of the cow. It is a lean and flavorful cut that is often used for marinating and grilling, broiling, or pan-searing.
- Marinating Time is Key: For optimal flavor, marinate for at least 2 hours, but overnight is best.
- Temperature Matters: Use a meat thermometer for precise doneness—130°F for medium-rare and 140°F for medium.
- Rest Before Slicing: Let the meat rest for 5-10 minutes before slicing to lock in the juices.
- Herb Variations: Feel free to substitute dried herbs with fresh, just triple the amount.
- Gluten-Free Option: Substitute soy sauce with tamari for a gluten-free version.
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.