This flavor-packed London Broil recipe combines an easy tenderizing marinade with easy tips and hints on cooking this less expensive cut of beef. Prepare to have your taste buds tantalized and your pocketbook eased.
MOST DELICIOUS LONDON BROIL
With the cost of beef constantly rising, this is one of my family’s favorite recipes. The London Broil (top round steak) is a less expensive cut of meat than most steaks, beef tenderloin, or petite shoulder (one of my favorites). However, it does need a little more attention using a meat mallet and a simple eight-ingredient marinade. For a super tender result, follow my recipe tips and hints. For an over-the-top steak dinner, I love to serve this with garlic mashed potatoes, roasted carrots, and no knead bread.
INGREDIENTS FOR LONDON BROIL
For this recipe, you need London Broil sirloin, garlic, balsamic vinegar, Worcestershire Sauce, low sodium soy sauce, Dijon mustard, olive oil, brown sugar or honey, dried thyme, dried oregano, fresh ground black pepper, kosher salt, and vegetable oil or canola oil.
HOW TO COOK LONDON BROIL
Pound the meat with the ridged side of a meat mallet. Combine it with the marinade ingredients in a large zipper bag. Refrigerate for 12 hours, turning several times.
When ready to cook, remove the steak from the fridge and bring it to room temperature. Pat it dry with paper towels.
Heat a thin coating of oil over medium-high heat in a heavy skillet. Sear it for 5-7 minutes. Flip and sear the other side for about 5 minutes. I like to weigh it down with the bottom of another heavy skillet, but you must keep an eye on it so it does not burn.
Let the steak rest for 10 minutes, covered loosely with aluminum foil. Slice the meat against the grain.
RECIPE TIPS
If this beef cut is unavailable, you can substitute flank steak.
Save yourself a dish and mix the marinade ingredients in a large zipper bag.
Marinate the steak for 12-24 hours max. This will help tenderize the meat and make it tasty from the marinade bath.
This particular cut is best served medium rare to barely medium (130-135 degrees). Cooking it too long makes it dry and tough. Use a meat thermometer to ensure proper cooking temperature.
Let it rest for 10 minutes, covered loosely with an aluminum foil tent. This allows for the juices to be redistributed through the meat.
DELICIOUS SIDES TO SERVE WITH LONDON BROIL
Scalloped Potatoes
Green beans and potatoes
Arugula salad
Roasted rosemary potatoes
Steamed broccoli
Parmesan pasta
Loaded baked potatoes
Brussels sprouts and bacon
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