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The Lowdown on This London Broil
I’ve got a whole collection of steak recipes up my sleeve (scroll down to the bottom of the page and you’ll see!), but this London Broil recipe… is something else boos.
It’s got a cheap yet flavorful cut of meat, an easy marinade that tenderizes the meat, and a crazy good herb butter. Get into it y’all!
Ingredients To Make London Broil
- Olive oil: Any good extra virgin olive oil works here boos. Avocado oil is a solid backup.
- Soy sauce: Tamari or coconut aminos if you need a gluten-free swap.
- Balsamic vinegar: Red wine vinegar or apple cider vinegar can work in a pinch.
- Worcestershire sauce: If you’re out, mix soy sauce with a pinch of brown sugar.
- Garlic: Fresh cloves are best, but you can use 1 teaspoon of garlic powder per clove.
- Dried thyme: Oregano or Italian seasoning work too boos!
- Kosher salt: If using table salt, cut the amount down a little.
- Black pepper: Freshly ground is always better, but pre-ground works fine.
- London Broil (Top Round): Check the meat section for this budget-friendly cut. You can also use top sirloin or flank steak.
- Butter: Unsalted is best. If you’re a gravy person, skip the butter and use the drippings from the broiling pan. Whisk in a little flour and beef broth for a quick, rich sauce.
- Lemon juice & zest: Try to use fresh lemons, not bottled juice. White vinegar or apple cider vinegar can sub in if needed.
- Parsley: Chives or a little thyme if you want a swap boos!
How To Make London Broil
London Broil
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Equipment
Ingredients
- ¼ cup olive oil
- 1 tablespoon soy sauce
- 2 tablespoons balsamic vinegar
- 1 tablespoon Worcestershire sauce
- 3 large cloves garlic roughly chopped
- ½ teaspoon dried thyme
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1-2 ½ pounds London broil/top round
For the Garlic Herb Butter
- ¼ cup unsalted butter room temperature
- 1 small garlic clove minced
- ½ teaspoon fresh lemon juice
- ½ teaspoon lemon zest
- 1 tablespoon fresh parsley finely chopped
Instructions
- Combine oil, soy sauce, vinegar, Worcestershire, garlic, thyme, salt and pepper in a small bowl and whisk together.
- Pour into gallon-sized zip bag and place meat into the bag. Close the bag, pressing all excess air out.
- Set in refrigerator to marinate for at least 4 hours up to overnight.
- Remove meat from refrigerator 30 minutes prior to cooking.
- Set oven to broil. Place rack about 6-7 inches from broiler coil.
- Remove London broil from bag and let excess marinade drip off. Place on a foil-lined sheet pan. Broil for about 3 minutes, then flip and continue cooking for additional 3-4 minutes, until a digital meat thermometer reads 135F for medium rare.
- Place on cutting board and cover lightly with foil and allow to rest for 10 minutes. Cut against the grain into strips ¼ in thick.
- For butter, combine all ingredients in a small bowl and stir together. Place on top of resting meat and serve.
Notes
Nutrition
Tips For Making The Best London Broil In The Oven
- Tenderize with a mallet. A few good whacks before marinating help break down tough fibers.
- Marinate longer for more flavor. At least 4 hours is good, but overnight will give you the best taste and tenderness.
- Use a meat thermometer. No guesswork here boos! 135°F for medium-rare, 145°F for medium.
- Let it rest. Cover the meat with foil for 10 minutes after cooking so the juices stay put.
- Slice against the grain. Makes each bite more tender and easier to chew.
Recipe Variations and Additions
- Herb it up: Rosemary, oregano, or basil all work. Just chop ‘em up and toss them in the marinade.
- Add a little sweetness. A touch of honey or brown sugar balances out the savory and tangy flavors from the marinade.
- Go bold with mustard. A spoonful of Dijon or whole grain mustard adds depth to the marinade.
- Try citrus instead of vinegar. Swap the balsamic for fresh lemon or orange juice for a brighter flavor.
What To Serve With This London Broil Recipe
- Potato Perfection: Why not try some sour cream mashed potatoes, slow cooker mashed potatoes, cream cheese mashed potatoes, or for a twist, mashed sweet potatoes?
- Veggies: Steamed vegetables are a simple yet solid choice, but Southern green beans and roasted fingerling potatoes are also great pairings.
- Garden-Fresh Salads: A classic cucumber and onion salad or a harvest fall salad with a tangy dressing can be a perfect palate cleanser between those rich, meaty bites.
- Rolls and More: And don’t forget the rolls boos! Soft, fluffy honey butter dinner rolls, cheddar and rosemary dinner rolls, or potato rolls are just the thing for soaking up every last bit of flavor from your plate.
How To Store & Reheat London Broil
Once you london broil is cool, wrap the steak tightly in plastic wrap or aluminum foil, or place it in an airtight container.
To reheat leftovers, you’ll want to do so gently to keep them tender. The oven works best here, just preheat it to around 250°F and place the steak on a rack over a baking sheet. Cover it with foil to keep the moisture in, and heat it just until it’s warmed through, about 20 to 30 minutes. Avoid microwaving y’all! It can toughen the meat.
How Long Will London Broil Last In The Fridge?
In the fridge, your London Broil will stay as good as gold for about 3 to 4 days.
Can I Freeze Tender London Broil?
Yup, you’ve got options for freezing! You can freeze the steak after it’s cooked or as soon as it’s marinated. Just wrap it well in plastic wrap and then in foil, or use a freezer-safe bag. It’ll keep in the freezer for up to 3 months. When you’re ready to enjoy it, thaw it in the fridge overnight before reheating or cooking.
Frequently Asked Questions
Absolutely! Just preheat your grill to medium-high and cook the steak for about 7-8 minutes on each side, depending on the thickness.
You betcha! Place the steak in a resealable or vacuum seal bag with the marinade, then cook it in your sous vide bath at around 132°F for medium-rare. This could take 6+ hours, but it’s worth it boos. Once it’s done, give it a quick sear on a hot pan or grill for that delicious crust.
Look for a cut that’s got a rich, red color with some marbling. You want it to be fairly thick, at least one inch is ideal. Feel free to ask your butcher for recommendations if you’re not sure.
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I’m making this right now and I’m sooooo excited about this recipe! Do you broil on high or low?
I typically broil on high for this to get a nice crust.
Enjoy your recipes!!!
Thanks so much, Gloria!
Great marinade! And the garlic butter made this cut of beef taste a whole lot more expensive. My daughter’s nickname as a toddler was babycakes so when I saw Grandbaby Cakes, I had to try your recipe! It didn’t disappoint, with great beef flavor and richness from the butter. I, too, cooked this outside, and then let the butter melt on top right before I pulled it off the grill. Fantastic. Thank you for another great recipe!
Thank you for making it, Joe!
What a wonderful marinade! I didn’t make the Garlic Herb Butter. But our London Broil was delicious! Cooked it on the grill. Thank you so much for sharing this delicious recipe!
Thank you so much for making it, Cathy!