London Broil isn’t a specific cut of beef but a method of preparation that turns tougher cuts like top round into a juicy, flavorful masterpiece. Despite its name, London Broil is a North American creation, gaining popularity in the mid-20th century for its affordability and bold flavor. What makes it special? Its savory marinade, quick cooking time, and the signature slicing against the grain to maximize tenderness.
With a rich, meaty taste and a slightly chewy texture when overcooked, this dish rewards attention and care with incredible results. Whether grilled, broiled, or pan-seared, it’s a showstopper that’s perfect for weeknights or weekend gatherings.
Ingredients
For the Marinade:
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1/3 cup soy sauce (low-sodium preferred)
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1/4 cup olive oil
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2 tablespoons balsamic vinegar
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2 tablespoons Worcestershire sauce
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2 cloves garlic, minced
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1 tablespoon honey or brown sugar
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1 teaspoon freshly ground black pepper
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1 teaspoon dried oregano
For the Meat:
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1.5 to 2 pounds top round steak or flank steak (labeled as London Broil)
Optional Substitutions:
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Gluten-Free: Use tamari or coconut aminos instead of soy sauce.
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Low-Sugar: Skip the honey or use a sugar-free alternative.
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Garlic-Free: Replace garlic with a pinch of asafoetida or omit entirely.
Step-by-Step Cooking Instructions
1. Marinate the Meat
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In a large zip-top bag or glass dish, combine all marinade ingredients.
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Add the steak, ensuring it’s fully coated.
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Seal and refrigerate for at least 4 hours, preferably overnight.
Pro Tip: The longer the marinade, the more flavorful the result.
2. Prepare for Cooking
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Remove steak from the fridge 30 minutes before cooking to reach room temperature.
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Pat the meat dry with paper towels to promote a good sear.
3. Choose Your Cooking Method
Grill:
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Preheat grill to medium-high heat.
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Grill steak for 4–6 minutes per side for medium-rare (internal temp: 130–135°F).
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Use tongs to flip once — avoid piercing the meat.
Broil:
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Preheat broiler and place steak on a broiler pan or foil-lined baking sheet.
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Broil 4–6 inches from heat for 5–6 minutes per side.
Stovetop (Cast Iron):
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Heat a cast-iron skillet over medium-high until very hot.
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Add a bit of oil and sear the steak for 5–6 minutes per side.
4. Rest and Slice
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Transfer steak to a cutting board and let it rest for 10 minutes.
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Slice thinly against the grain to maximize tenderness.
Pro Tips and Cooking Techniques
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Always cut against the grain to shorten muscle fibers and reduce chewiness.
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Use a meat thermometer to avoid overcooking. Medium-rare is ideal for London Broil.
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Letting the meat rest locks in juices and prevents dryness.
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Marinate in a resealable bag to ensure even coverage and easy cleanup.
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Cast iron pans give a superior crust if you’re cooking indoors.
Variations and Customizations
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Vegetarian Option: Try marinating and grilling large portobello mushrooms or seitan strips.
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Gluten-Free: Use gluten-free soy sauce or tamari.
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Low-Carb/Keto: Skip the sugar in the marinade and serve with cauliflower mash or a leafy salad.
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Fusion Twist: Add ginger and sesame oil to the marinade for an Asian flair.
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Spicy Kick: Add crushed red pepper flakes or a splash of hot sauce.
Serving Suggestions
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Presentation: Slice thin and fan out pieces on a wooden board or platter. Garnish with fresh parsley or rosemary.
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Side Dishes:
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Roasted vegetables (asparagus, carrots, or Brussels sprouts)
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Garlic mashed potatoes
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Baked sweet potatoes
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Caesar salad
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Sauces: Horseradish cream, chimichurri, or a simple pan sauce made with the drippings.
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Beverages: Red wine (Cabernet Sauvignon or Malbec) or a cold craft beer pairs perfectly.
Nutritional Information (Approximate per 6 oz serving)
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Calories: 320
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Protein: 35g
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Fat: 18g
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Carbohydrates: 4g
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Fiber: 0g
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Sugar: 2g
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Sodium: 600mg
Note: Values will vary based on marinade ingredients and portion size.
Frequently Asked Questions (FAQs)
Q: Can I use a different cut of meat?
A: Yes! Flank steak, skirt steak, or sirloin tip can work well.
Q: How do I know when it’s done?
A: Use a meat thermometer! Aim for 130–135°F for medium-rare.
Q: How do I store leftovers?
A: Wrap tightly and refrigerate for up to 3 days. Reheat gently in a skillet or microwave with a splash of broth.
Q: Can I freeze marinated London Broil?
A: Absolutely. Freeze it in the marinade in a freezer-safe bag for up to 3 months.
Closing Thoughts
London Broil proves that you don’t need an expensive cut to create a memorable, delicious meal. With the right marinade, cooking technique, and a little patience, you’ll have a juicy steak that’s bound to impress. Give it a try, and don’t forget to share your photos, feedback, or favorite twists on the recipe — we’d love to see your take!
