London Broil
London Broil is proof you don’t need a pricey steak to have a great dinner. A quick soak in a flavorful herb marinade, a hot sear, and you’ve got juicy, tender beef that works for weeknights or special occasions.
Servings: 6
Calories: 291kcal
Equipment
Ingredients
- 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
Instructions
- 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.
Video
Notes
- Cuts to use: Flank steak and top round are the classics. Sirloin or tri-tip also work well.
- Marinating time: At least 2 hours for flavor and tenderness, overnight if you can plan ahead.
- Cooking method: Keep the heat high so you get a nice sear on the outside while keeping the inside juicy.
- Resting is key: Let the steak sit for 5 to 10 minutes after cooking so the juices don’t run out.
- Slicing tip: Always slice thin against the grain to make each bite tender.
- Herb swaps: Fresh herbs are best, but dried will do. Just use less so they don’t overpower the marinade.
- Leftovers: Cold steak is perfect for sandwiches, wraps, or tossing on a salad the next day.
Nutrition
Serving: 1serving | Calories: 291kcal | Carbohydrates: 3g | Protein: 36g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 92mg | Sodium: 775mg | Potassium: 672mg | Fiber: 1g | Sugar: 1g | Vitamin A: 130IU | Vitamin C: 4mg | Calcium: 54mg | Iron: 4mg
