📝 About This Recipe
While 'London Broil' is technically a cooking method rather than a cut of meat, this recipe transforms the traditional lean top round or flank steak into a melt-in-your-mouth masterpiece. By utilizing a robust marinade of balsamic vinegar, soy sauce, and fresh aromatics, we break down the tough muscle fibers to ensure every slice is succulent and bursting with umami. It is an affordable yet sophisticated dinner staple that brings a touch of classic steakhouse elegance to your home kitchen.
🥗 Ingredients
The Beef
- 2 pounds Top Round or Flank Steak (trimmed of excess silver skin)
The Signature Marinade
- 1/2 cup Extra Virgin Olive Oil
- 1/4 cup Balsamic Vinegar (aged is preferred)
- 1/4 cup Soy Sauce (low sodium recommended)
- 2 tablespoons Worcestershire Sauce
- 1 tablespoon Dijon Mustard (acts as an emulsifier)
- 4 cloves Garlic (minced or pressed)
- 1 tablespoon Fresh Rosemary (finely chopped)
- 1 teaspoon Fresh Thyme (leaves stripped from stem)
- 1 teaspoon Black Pepper (freshly cracked)
- 1 tablespoon Honey (to balance acidity and aid caramelization)
For Finishing
- 2 tablespoons Unsalted Butter (at room temperature)
- 1 tablespoon Fresh Parsley (minced for garnish)
- 1 pinch Flaky Sea Salt (such as Maldon)
👨🍳 Instructions
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1
Prepare the meat by patting it dry with paper towels. Using a sharp knife, lightly score the surface of the steak in a crosshatch pattern, about 1/8 inch deep, on both sides to allow the marinade to penetrate deeper.
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2
In a medium bowl, whisk together the olive oil, balsamic vinegar, soy sauce, Worcestershire sauce, Dijon mustard, minced garlic, rosemary, thyme, honey, and black pepper until well combined.
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3
Place the steak in a large resealable plastic bag or a shallow glass dish. Pour the marinade over the meat, ensuring it is completely coated. Seal the bag or cover the dish tightly.
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4
Refrigerate the meat for at least 6 hours, though 12 hours is ideal for maximum tenderness. Flip the bag occasionally to redistribute the marinade.
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5
Remove the steak from the refrigerator 30-45 minutes before cooking to take the chill off. This ensures even cooking through the center.
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6
Preheat your oven's broiler to high and position the oven rack about 4-5 inches away from the heat source. Alternatively, preheat an outdoor grill to high heat.
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7
Line a broiler pan or a heavy baking sheet with aluminum foil for easy cleanup. Place a wire rack on top if you have one to allow heat circulation.
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8
Remove the steak from the marinade, letting the excess drip off. Do not pat it dry; the oil and honey in the marinade will help create a beautiful charred crust.
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9
Place the steak on the broiler pan. Broil for 5-7 minutes on the first side until deeply browned and slightly charred at the edges.
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10
Carefully flip the steak using tongs. Broil for another 5-7 minutes. Use an instant-read thermometer to check for doneness: 130-135°F for medium-rare or 140-145°F for medium.
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11
Transfer the steak to a cutting board. Immediately place the two tablespoons of butter on top of the hot meat, allowing it to melt and create a silky glaze.
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12
Tent the steak loosely with foil and let it rest for a full 10 minutes. This is the most critical step to ensure the juices redistribute throughout the meat.
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13
Identify the grain of the meat. Use a long, sharp carving knife to slice the steak against the grain into very thin, diagonal strips.
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14
Arrange the slices on a warm platter, pour any accumulated juices from the cutting board over the top, and garnish with fresh parsley and a sprinkle of flaky sea salt.
💡 Chef's Tips
Always slice against the grain; because London Broil is a lean, muscular cut, slicing with the grain will make it chewy. Do not overcook this dish beyond medium; lean cuts like top round become very dry and tough if cooked to well-done. If you don't have a broiler, a cast-iron skillet over high heat works beautifully to achieve a similar sear. Use fresh herbs instead of dried whenever possible for a more vibrant, aromatic flavor profile. If the meat is particularly thick (over 2 inches), you may need to finish it in a 350°F oven for a few minutes after searing.
🍽️ Serving Suggestions
Serve alongside creamy garlic mashed potatoes to soak up the savory meat juices. A side of honey-glazed roasted carrots or charred asparagus provides a bright, sweet contrast. Pair with a bold red wine like a Cabernet Sauvignon or a Malbec to stand up to the rich marinade. For a lighter option, serve the warm steak slices over a bed of arugula with shaved parmesan and a lemon vinaigrette. Warm crusty sourdough bread is perfect for mopping up the balsamic-butter sauce.