📝 About This Recipe
Technically a cooking method rather than a specific cut, the London Broil is a classic of North American steakhouse culture, traditionally utilizing lean cuts like top round or flank. This recipe elevates the humble roast through a deep, umami-rich marinade that tenderizes the muscle fibers while imparting a smoky, savory crust. The result is a sophisticated, ruby-red steak that balances the punch of fresh garlic with the sweetness of balsamic vinegar, making it a budget-friendly showstopper for any dinner party.
🥗 Ingredients
The Meat
- 2 pounds Top Round Steak or Flank Steak (cut at least 1.5 to 2 inches thick)
The Signature Marinade
- 1/2 cup Olive Oil (extra virgin preferred)
- 1/3 cup Soy Sauce (low sodium to control saltiness)
- 1/4 cup Balsamic Vinegar (adds sweetness and acidity for tenderizing)
- 2 tablespoons Worcestershire Sauce (for deep umami flavor)
- 4 cloves Fresh Garlic (smashed and minced)
- 1 tablespoon Honey or Brown Sugar (helps with caramelization)
- 1 tablespoon Dijon Mustard (acts as an emulsifier)
- 1 tablespoon Fresh Rosemary (finely chopped)
- 1 teaspoon Fresh Thyme (leaves stripped from stem)
- 1 teaspoon Black Pepper (freshly cracked)
- 1/2 teaspoon Red Pepper Flakes (optional, for a subtle heat)
Finishing Touches
- 1 tablespoon Unsalted Butter (for resting the meat)
- to taste Kosher Salt (only if needed after marinating)
- 1 handful Fresh Parsley (chopped for garnish)
👨🍳 Instructions
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1
Begin by prepping the meat. Use a sharp knife to lightly score the surface of the steak in a diamond pattern, about 1/8 inch deep, on both sides. This allows the marinade to penetrate deeper into the lean fibers.
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2
In a medium mixing bowl, whisk together the olive oil, soy sauce, balsamic vinegar, Worcestershire sauce, honey, Dijon mustard, minced garlic, rosemary, thyme, black pepper, and red pepper flakes until well combined.
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3
Place the steak in a large resealable gallon-sized bag or a shallow glass dish. Pour the marinade over the meat, ensuring it is completely submerged. Seal the bag while pressing out excess air.
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4
Refrigerate the steak for at least 6 hours, though 12-24 hours is ideal for the most tender results. Flip the bag occasionally to ensure even distribution.
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5
Remove the steak from the refrigerator 30-45 minutes before cooking. It is crucial to let the meat reach room temperature to ensure even cooking throughout the thick cut.
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6
Preheat your broiler to high and move your oven rack to the top position, about 4-5 inches away from the heat element. Alternatively, preheat an outdoor grill to high heat.
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7
Remove the steak from the marinade, letting the excess liquid drip off. Do not pat it dry; the sugar and oil in the marinade will help create a beautiful charred crust.
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8
Place the steak on a broiler pan or a wire rack set over a foil-lined baking sheet. This allows heat to circulate and prevents the meat from steaming in its own juices.
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9
Broil the steak for 6-8 minutes on the first side. Look for a deep brown, slightly charred exterior.
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10
Using tongs, carefully flip the steak. Broil for another 5-7 minutes. Use an instant-read thermometer to check for doneness: 130-135°F for medium-rare, or 140°F for medium. Do not overcook this cut, as it becomes very tough beyond medium.
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11
Transfer the steak to a cutting board. Place a tablespoon of butter on top and tent loosely with aluminum foil. Let the meat rest for a full 10 minutes. This is the most important step to keep the juices inside the meat.
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12
Identify the grain of the meat (the direction the muscle fibers run). Using a sharp carving knife, slice the steak very thinly against the grain at a 45-degree angle. This shortens the fibers and ensures every bite is tender.
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13
Arrange the slices on a warm platter, pour any accumulated juices from the cutting board back over the meat, and garnish with fresh parsley.
💡 Chef's Tips
Always slice against the grain; if you slice with the grain, the meat will be chewy regardless of how well it was cooked. If the exterior is browning too fast before the center reaches temperature, move the oven rack down one level. Avoid using a fork to flip the meat; piercing the steak allows precious juices to escape. For a thicker sauce, simmer the leftover marinade in a small saucepan for 10 minutes until reduced by half, but ensure it reaches a full boil to be safe for consumption. If using a Flank steak, reduce the cooking time by 2 minutes per side as it is generally thinner than Top Round.
🍽️ Serving Suggestions
Serve alongside creamy garlic mashed potatoes to soak up the balsamic juices. Pair with roasted asparagus or charred broccolini for a bright, crunchy contrast. A bold Cabernet Sauvignon or a peppery Malbec complements the rich umami flavors perfectly. For a lighter option, serve the warm slices over a bed of arugula with shaved parmesan and a lemon vinaigrette. Leftovers make incredible steak sandwiches on toasted ciabatta with horseradish aioli.