Best way to cook london broil steak

Score both sides of steak in a diamond cut, about 1/8 inch deep. Rub marinade into both sides of the meat. Store in a covered dish or resealable plastic bag in the refrigerator to marinate for 5 to 6 hours, or overnight. Flip meat every few hours.

Place steak on the preheated grill. Cook for 3 to 7 minutes per side, or to the desired doneness.

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Nutrition Facts (per serving)

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Nutrition FactsServings Per Recipe 8Calories 396% Daily Value *Total Fat 21g26%Saturated Fat 8g40%Cholesterol 93mg31%Sodium 773mg34%Total Carbohydrate 1g0%Dietary Fiber 0g0%Total Sugars 1gProtein 49gVitamin C 1mg3%Calcium 66mg5%Iron 4mg21%Potassium 774mg16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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.

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 even petite shoulder (one of my favorites).  However, it does need a little more attention using a meat mallet and a simple eight-ingredient marinade.  For a super tender end result, be sure to follow my recipe tips and hints.  I love to serve this with Garlic Mashed Potatoes, Green Bean Bundles with Bacon, and Garlic Knots.

How to cook a London Broil

Start by pounding the meat with the ridged side of a meat mallet. This will break down the connective tissue and make it more tender.  Mix the garlic, balsamic vinegar, Worcestershire sauce, soy sauce, Dijon mustard, olive oil, brown sugar, dried thyme, dried oregano, fresh ground black pepper, and kosher salt together in a large zipper plastic bag or dish. Then add the beef and marinate it in the refrigerator for about twelve hours, turning it several times. 

When ready to cook, take the beef out of the refrigerator, remove it from the bag (discarding the marinade), and place it on a cutting board.  Next, let the steak come to room temperature and thoroughly dry it with paper towels. Using a large, heavy skillet or pan, heat a very thin coating of canola oil over a medium-high flame.  Add the beef and place another heavy skillet bottom down over it to weigh it down and sear it.  Cook for about six to seven minutes.  Flip and sear the other side for about five minutes.

Now remove from the skillet and place on a clean cutting board.  Cover with a loose aluminum foil tent and let it rest for ten minutes.  Finally, slice with a sharp knife against the grain.  For best results, serve promptly.

Recipe notes and helpful tips

• If this cut of beef is not available, you can substitute flank steak.
• Don’t skip the step for tenderizing with a meat mallet, as it makes a measurable difference.
• 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.
• Boil some baby potatoes and cook them in a little canola oil in the same skillet that you will sear the steaks in.  Place them in the oven on warm while you fix the beef.  They are a delicious side.
• 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.
• If you prefer to cook it on the grill, then preheat the grill to 450 degrees. Sear each side for 5-6 minutes for until it reaches an internal temperature of 135 degrees or medium-rare.  Don’t forget to let it rest covered with an aluminum foil tent for about 10 minutes.
• To cook under the broiler, place the London broil on a foil-lined baking sheet and place under the broiler on high for about 6 minutes.  Then flip and broil for an additional 6 minutes. Let it rest for 10 minutes.
• Slice against the grain with a sharp knife.  I like to use my German knife, but you can use a chef’s knife or a carving knife.
• Store leftovers in an airtight container in the refrigerator for up to 4 days.

Delicious sides to serve with London Broil

• Mashed Potatoes
• Fresh Roasted Asparagus
• Arugula Salads
• Roasted Rosemary Potatoes
• Steamed Broccoli
• Parmesan Pasta
• Roasted Brussels Sprouts
• Roasted Cauliflower
• Twice Baked Potatoes

More beef recipes you will love!

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  Beef and Noodles

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  Beef Stroganoff

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  Beef Lo Mein

London Broil

Print Recipe

★★★★★

5 from 63 reviews

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.

• Author: Beth Pierce
• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Total Time: 22 minutes plus marinating time
• Yield: 6 serving
• Category: main meal beef
• Method: stove top
• Cuisine: American

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
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• ¼ teaspoon fresh ground black pepper
• 1/4 teaspoon kosher salt.
• 2 teaspoons canola oil

Instructions

1. Pound the steak on both sides with the ridged side of a meat mallet.
2. 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. 
3. 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.  Flip and sear the other side for about 5 minutes, placing the skillet on it.
4. 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.
• Don’t skip the step for tenderizing with a meat mallet, as it makes a measurable difference.
• 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.
• Boil some baby potatoes and cook them in a little canola oil in the same skillet that you will sear the steaks in.  Place them in the oven on warm while you fix the beef.  They are a delicious side.
• 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.
• If you prefer to cook it on the grill, then preheat the grill to 450 degrees. Sear each side for 5-6 minutes for until it reaches an internal temperature of 135 degrees or medium-rare.  Don’t forget to let it rest covered with an aluminum foil tent for about 10 minutes.
• To cook under the broiler, place the London broil on a foil-lined baking sheet and place under the broiler on high for about 6 minutes.  Then flip and broil for an additional 6 minutes. Let it rest for 10 minutes.
• Slice against the grain with a sharp knife.  I like to use my German knife, but you can use a chef’s knife or a carving knife.
• Store leftovers in an airtight container in the refrigerator for up to 4 days. 

Keywords: london broil marinade, london broil steak, how to cook london broil

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