This easy London Broil recipe makes a tender, juicy steak that can be grilled or placed under the broiler!
Skirt steak is marinated in a flavorful marinade and cooked to perfection for a tender, juicy steak any time of year!
- this steak is tender, juicyAnd always delicious!
- The marinade breaks down the tough fibers and adds a lot of flavor.
- This marinade uses simple ingredients you probably have on hand.
- The London Broil is marinated for up to 24 hours so you can do it forward and cook just before serving, perfect for guests.
What you will need for London Broil
- Beef: The term “London Broil” refers to the cooking method, not the cut of meat. Look for cuts labeled London Broil or skirt steak, or use skirt steak or top round steak.
- Oil: Use olive oil or any light flavored oil.
- Acid: Balsamic vinegar is the acid in this marinade; It is necessary to shred the meat and soften it.
- Flavor: Soy sauce adds salt and umami, while garlic and herbs add flavor.
- Butter: A little melted butter before grilling or roasting helps brown it.
How to cook London Broil
This easy London Broil recipe makes a tender, juicy steak that can be grilled or placed under the broiler!
- Tenderize and mark the fillet to marinate. (recipe below).
- Whisk together the marinade ingredients and marinate the steak for 2 to 24 hours.
- Brush with melted butter. Grill or broil steak to desired doneness.
- Rest, cut and serve.
Serve with melted herb butter and your favorite steak sauce.
Pro tips
- An instant-read meat thermometer will ensure that the London Broil is not overcooked or overcooked. Well-done steak should have a temperature of 125°F for rare and 130°F for medium-rare.
- Once the steak is cooked to your liking, it will continue to cook as it rests, so you can take the steak out a few degrees less than those numbers if you want and wrap it in aluminum foil.
- Cutting across the grain is an easy trick for tender meat! Grain is the direction of muscle fibers, and when you cut against it, those fibers shorten and you get more tender bites.
Leftovers?
- Store leftover London Broil in an airtight container in the refrigerator for up to 4 days.
- Leftovers are excellent in beef and barley soup or as a meat sandwich.
- Freeze London Broil in a resealable bag for up to a month and thaw in the refrigerator before serving cold or reheating.
Did you like this London Broil recipe? Be sure to leave a comment and rating below.
London roast
A flavorful marinade ensures tender, juicy meat that cooks quickly under the broiler.
Prevent your screen from going dark
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Pound the steak on each side with the textured side of a meat mallet or prick the whole thing with a fork to tenderize it. Using a sharp knife, score ⅛-inch-deep diagonal lines on each side of the meat.
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In a saucepan or glass baking dish, combine the oil, soy sauce, balsamic vinegar, Worcestershire sauce, garlic, thyme, and rosemary.
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Add the flank steak and cover with plastic wrap. Marinate for at least 2 hours or up to 24 hours, turning occasionally.
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Line a rimmed baking sheet with aluminum foil for easy cleanup (optional). Set aside.
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Preheat broiler to high heat (500°F) and place rack 6 inches below broiler or preheat grill to high heat.
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Remove steak from marinade and let excess drain off. Pat the steak dry with a paper towel.
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Spread the melted butter over the steak and season with salt and pepper.
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Grill or grill for 4 to 6 minutes per side or until steak reaches desired doneness.
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Rest for 6 to 8 minutes.
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Cut the meat ½ inch thick across the grain. Serve with butter if desired.
- You can use top or flank steak for this recipe.
- Wrap leftovers and store for up to 4 days in the refrigerator or up to a month in the freezer.
Calories: 421 | Carbohydrates: 3gram | Protein: 50gram | Fat: 22gram | Saturated fats: 8gram | Polyunsaturated fats: 1gram | Monounsaturated fats: 11gram | Trans fats: 0.2gram | Cholesterol: 146mg | Sodium: 885mg | Potassium: 832mg | Fiber: 0.2gram | Sugar: 1gram | Vitamin A: 128UI | Vitamin C: 1mg | Calcium: 59mg | Iron: 4mg
Nutrition information provided is an estimate and will vary depending on cooking methods and brands of ingredients used.
Course Beef, Starter, Main Course Kitchen American© SpendWithPennies.com. The content and photographs are protected by copyright. Sharing this recipe is recommended and appreciated. Copying and/or pasting entire recipes on any social media is strictly prohibited. Please see my photo usage policy here.
