📝 About This Recipe
This London Broil is a masterclass in transforming a lean, budget-friendly cut of beef into a succulent, melt-in-your-mouth masterpiece. By using a robust marinade of balsamic vinegar, soy sauce, and fresh aromatics, we break down the tough fibers while infusing deep, savory notes into every bite. Perfectly seared and roasted to a tender medium-rare, this dish is the ultimate centerpiece for a sophisticated yet effortless family dinner.
🥗 Ingredients
The Beef
- 2 pounds London Broil (Top Round or Flank) (brought to room temperature)
The Signature Marinade
- 1/3 cups Extra Virgin Olive Oil
- 1/4 cups Balsamic Vinegar (high quality)
- 2 tablespoons Soy Sauce (low sodium)
- 1 tablespoon Worcestershire Sauce
- 1 tablespoon Honey (or brown sugar)
- 1 tablespoon Dijon Mustard (creamy)
- 4 cloves Garlic (minced)
- 1 tablespoon Fresh Rosemary (finely chopped)
- 1 tablespoon Fresh Thyme (leaves only)
- 1 teaspoon Black Pepper (freshly cracked)
- 1/2 teaspoon Red Pepper Flakes (optional for heat)
For Searing and Finishing
- 1 teaspoon Kosher Salt (to taste)
- 2 tablespoons Unsalted Butter (cubed)
👨🍳 Instructions
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1
In a medium bowl, whisk together the olive oil, balsamic vinegar, soy sauce, Worcestershire, honey, Dijon mustard, minced garlic, rosemary, thyme, and black pepper until well combined.
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2
Place the beef in a large, resealable plastic bag and pour the marinade over it. Seal the bag, pressing out as much air as possible, and massage the marinade into the meat.
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3
Refrigerate the meat for at least 4 hours, or ideally overnight (up to 24 hours), to allow the acids to tenderize the muscle fibers.
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4
Remove the beef from the refrigerator 45 to 60 minutes before cooking to take the chill off; this ensures even cooking throughout.
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5
Preheat your oven to 425°F (220°C). If you have a cast-iron skillet, place it inside the oven while it preheats.
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6
Remove the beef from the marinade and pat it extremely dry with paper towels. A dry surface is essential for a proper sear.
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7
Season both sides of the beef generously with kosher salt. The soy sauce in the marinade adds salt, so be mindful but thorough.
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8
Carefully remove the hot skillet from the oven and place it on the stovetop over medium-high heat. Add a splash of oil if needed.
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9
Sear the beef for 3-4 minutes on one side without moving it, until a deep, dark brown crust forms. Flip the meat over.
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10
Immediately transfer the skillet back into the preheated oven. Roast for 8-12 minutes depending on thickness.
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11
Use an instant-read thermometer to check the internal temperature. Pull the meat at 130°F (54°C) for medium-rare or 140°F (60°C) for medium.
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12
Transfer the beef to a warm plate or cutting board and place the butter cubes on top. Tent loosely with aluminum foil.
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13
Let the meat rest for a full 10-15 minutes. This is crucial for the juices to redistribute back into the fibers.
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14
Find the direction of the grain (the muscle fibers) and slice the beef very thinly against the grain at a slight diagonal angle.
💡 Chef's Tips
Always slice against the grain; cutting with the grain will result in a chewy texture regardless of how well it is cooked. Don't skip the resting period; if you cut too soon, all the flavorful juices will run out onto the board. Patting the meat dry is the secret to a professional crust—moisture is the enemy of a good sear. Use a digital meat thermometer for precision, as London Broil can quickly become tough if cooked past medium. If you don't have a cast-iron skillet, use a heavy-duty roasting pan and sear the meat in a regular pan first.
🍽️ Serving Suggestions
Serve alongside creamy garlic mashed potatoes to soak up the savory pan juices. Pair with roasted balsamic Brussels sprouts or charred asparagus for a balanced plate. A bold Cabernet Sauvignon or an earthy Malbec perfectly complements the rich, herbaceous notes of the beef. Drizzle a spoonful of horseradish cream or a simple red wine reduction over the sliced meat for extra decadence. Leftovers make incredible steak sandwiches the next day on toasted ciabatta with caramelized onions.