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London Broil Recipe
Craving that charred edge and juicy center? This London Broil Recipe is your ticket to a simple, marinade-packed grilled flank steak dinner that’s always a crowd-pleaser.
I’ve always thought of London broil as a perfect weeknight hero—lean flank steak soaking in a tangy-sweet marinade, then hitting the grill for a quick sear. It’s not just another steak recipe; it’s a little kitchen science: the acid in vinegar and soy gently breaks down fibers, while oil carries flavor deep into the meat. You know what? After testing this more than a dozen times—often with friends critiquing each tweak—I finally landed on the sweet spot: a 3:1 oil-to-acid ratio, 2 hours of marinating, and a 10-minute rest. That routine yields tender slices every time. Whether you’re firing up the backyard grill in summer or using a cast-iron grill pan on a cool evening, this London Broil Recipe sings with balanced flavor, easy prep, and a touch of elegance. Plus, with lean protein and simple pantry staples, it’s a healthy, crowd-friendly main that never disappoints.
Why You’ll Love This Recipe
- Effortless marinade with pantry staples (soy sauce, balsamic vinegar, garlic)
- Quick cook time—ready to slice in under 30 minutes
- Tender, grilled flank steak with restaurant-style char
- Healthy lean protein: perfect for low-fat, high-protein meals
- Make-ahead marinade simplifies busy evenings or weekend cookouts
- Flexible for indoor grill pans or outdoor barbecues
- Scales easily for parties, from family dinners to neighborhood BBQs
- Balanced savory-sweet notes appeal to kids and grown-ups alike
Ingredients
- 2 pounds flank steak (a classic London broil cut)
- 1/4 cup extra-virgin olive oil (e.g., Colavita)
- 1/4 cup low-sodium soy sauce (or tamari for gluten-free)
- 2 tablespoons balsamic vinegar (adjust sweetness to taste)
- 2 tablespoons Worcestershire sauce
- 2 tablespoons Dijon mustard
- 4 garlic cloves, minced (or 1 tsp garlic powder)
- 1 teaspoon freshly cracked black pepper
- 1/2 teaspoon kosher salt (omit if using very salty soy)
- 1 tablespoon fresh rosemary, finely chopped (or 1 tsp dried)
- Pinch of red pepper flakes (optional, for a spicy kick)
Tip: Trim excess fat and pat the steak dry before marinating so the flavors cling.
Directions
- Whisk the marinade. In a medium bowl, combine olive oil, soy sauce, balsamic vinegar and Worcestershire sauce. Stir in Dijon, garlic, pepper, salt and rosemary—aim for that classic 3:1 oil-to-acid ratio for deep flavor.
- Marinate the steak. Put the flank steak in a zip-top bag or shallow dish. Pour the marinade over it, massage gently to coat, then seal or cover. Chill 2–24 hours for best results.
- Heat the grill or pan. Preheat your gas grill to medium-high (around 400°F) or warm a cast-iron grill pan over medium-high heat. Brush the grates or pan with oil to prevent sticking.
- Sear the steak. Remove steak from marinade, letting excess drip off. Place on the hot grill or pan. Cook 5–7 minutes per side for medium-rare, flipping once with tongs—resist the urge to press down on it.
- Check doneness. Use an instant-read thermometer in the steak’s thickest part: 130°F for medium-rare, 140°F for medium. Remember carry-over heat adds a few degrees while it rests.
- Rest before slicing. Transfer the steak to a cutting board, tent loosely with foil, and let it rest 10 minutes. This step locks in juices.
- Slice against the grain. Identify the long muscle fibers and cut thin slices perpendicular to them—this makes each bite ultra-tender.
Servings & Timing
Yield: Serves 4–6
Prep Time: 10 minutes
Marinade Time: 2–24 hours
Cook Time: 15 minutes
Total Time: 2 hours 25 minutes (minimum)
Variations
- Citrus Twist: Add orange zest and juice to the marinade.
- Herb Lover’s: Swap rosemary for fresh thyme, oregano and parsley.
- Spicy Kick: Stir in 1 tsp sriracha or extra red pepper flakes.
- Gluten-Free: Use tamari or coconut aminos instead of soy sauce.
- Paleo Friendly: Skip mustard; use apple cider vinegar and honey.
- Asian Flair: Add 1 tsp sesame oil and garnish with scallions and sesame seeds.
Storage & Reheating
Store leftover slices in an airtight container in the fridge for up to 3 days. To freeze, wrap tightly in foil or plastic wrap—good for 3 months. Reheat gently in a skillet with a splash of beef broth on low heat, or microwave at 50% power in short bursts to avoid drying out. Make-ahead tip: marinate overnight and grill just before dinner, or grill in advance and warm slices quickly before serving.
Notes
I learned that over-marinating can lead to mushy edges—24 hours is the absolute max. Letting the steak sit at room temperature for 20 minutes before grilling ensures even cooking. Patting it dry before searing helps form that crave-worthy crust. And when you’re inside, a cast-iron grill pan mimics outdoor char marks beautifully.
FAQs
Q: Can I broil instead of grill?
A: Yes—preheat your broiler, place steak on a foil-lined rack about 4–5 inches from heat and broil 5–7 minutes per side for a similar crust.
Q: Why is my steak tough?
A: Likely sliced with the grain or overcooked; always slice against the grain and aim for medium-rare.
Q: What sides work best?
A: Grilled veggies, garlic mashed potatoes or a bright arugula salad pair perfectly.
Q: Can I use skirt steak or sirloin?
A: Skirt steak cooks faster—adjust grill time; sirloin is leaner and may require a shorter sear.
Q: Is London broil a cut or a method?
A: It’s both—a cooking method for marinating and broiling lean cuts like flank or top round.
Q: How do I reuse leftover marinade?
A: Boil it for at least 3 minutes to kill any bacteria, then drizzle as a sauce.
Q: What thermometer do you recommend?
A: I love the ThermoPro TP03 Instant-Read for its accuracy and quick 2-3 second readings.
Q: How long should steak rest?
A: A minimum of 10 minutes—any less and you lose juices; much longer and it cools too much.
Conclusion
This London Broil Recipe checks every box: simple marinade, quick grilling and tender, flavorful slices. Give it a try at your next cookout or cozy dinner—then swing back by and let me know how it went. Hungry for more? Explore my Grilled Garlic Butter Sirloin or Asian-Style Steak Salad next!
Baked Potato Chicken and Broccoli Casserole
Ingredients
- 4 large russet potatoes washed and scrubbed
- 2 cups cooked chicken diced or shredded
- 2 cups broccoli florets blanched
- 1 1/2 cups cheddar cheese shredded
- 1 cup sour cream
- 1/2 cup milk
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cloves garlic minced
- Salt and pepper to taste
- Chopped fresh chives or green onions optional, for garnish
Instructions
- Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish with butter or non-stick spray.
- Place the washed and scrubbed potatoes directly on the oven rack and bake for 45-60 minutes, or until tender. Let them cool slightly.
- In a saucepan over medium heat, melt the butter and cook the garlic for 1 minute. Stir in the flour and cook for another minute, stirring constantly.
- Gradually whisk in the milk, stirring continuously until smooth and thickened. Remove from heat and stir in 1 cup of shredded cheddar cheese and sour cream. Season with salt and pepper to taste.
- Slice the baked potatoes in half lengthwise and scoop out the flesh, leaving a thin layer in the skins. Place the potato shells in the prepared baking dish.
- Dice the scooped-out potato flesh and combine it with the cooked chicken, blanched broccoli, and cheese sauce. Stir until well combined.
- Spoon the chicken, broccoli, and cheese mixture into the potato shells, dividing evenly. Sprinkle the remaining shredded cheddar cheese on top.
- Bake for 20-25 minutes, or until the cheese is melted and bubbly. The top should be golden brown.
- Let the casserole cool slightly before serving. Garnish with fresh chives or green onions if desired. Enjoy warm!
