An easy London Broil recipe that highlights the bold, beefy flavor of top round steak and requires very little work. Just make sure you don’t overcook it!
The best thing about this London broil recipe, apart from its wonderfully beefy flavor, is how easy is to make. This is a simple recipe that highlights the bold, beefy flavor of top round steak and requires very little work.
What cuts of beef are used for London broil?
London broil is traditionally prepared by broiling or grilling marinated top round steak or flank steak. Then cutting the steak into thin strips.
How to cook TENDER London broil
The beef cuts used for London broil are very lean and very flavorful. But they can easily become tough.
To make sure your steak comes out tender, you need to do three things:
- Marinate the beef prior to cooking. Marinating, especially with a marinade that contains vinegar, tenderizes beef.
- Cook the steak to rare (120 degrees F), and certainly to no more than medium-rare (135 degrees F).
- Slice the cooked steak very thinly.
Can I pan fry a London broil?
Yes! I usually get a not-too-thick top round steak (1 inch is good). I marinate it for a few hours, then pan-fry in a cast-iron skillet.
If you have a frozen top round steak, it’s perfectly fine to marinate it while it’s still frozen. I do it often. Simply place the frozen steak in the marinade and place in the fridge overnight.
If your cast iron skillet is well seasoned, there’s no need to add oil to the pan before frying the steak. If you want to add fat to the skillet, use fats that are appropriate for high heat cooking, such as tallow, ghee, or avocado oil.
Medium-rare is best
In terms of the level of doneness, I can’t stress enough how important it is for the success of this London broil recipe to cook the steak lightly. Rare is best, and definitely no more than medium rare. When cooked to medium or medium-well, London broil becomes tough, regardless of how long it has been marinated.
It’s true that consuming undercooked meat may increase your risk of foodborne illness. The CDC wants us to cook steaks to medium (145 degrees F). So this is really a personal decision. But if you prefer to cook meat to medium, it’s probably best to go with cuts of beef that are more tender. Such as tenderloin, or even sirloin.
What to serve with London broil?
What to do with the leftovers?
Leftover London broil makes the perfect salad topping, the next day for lunch. You can keep it in the fridge, in a sealed container, for 3-4 days.
London Broil Recipe
- 2 tablespoons balsamic vinegar
- 2 tablespoons soy sauce or a paleo gluten free alternative
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 1.5 lbs. top round steak, 1 – 1.25 inches thick
- 1 teaspoon kosher salt (not fine salt)
- 1/4 teaspoon black pepper
- In a small bowl, whisk together the balsamic vinegar, soy sauce, mustard, garlic powder and cumin. Place the steak in a ziploc bag. Pour the marinade into the bag and rub all over the steak. Seal the bag, removing as much air as possible. Place the bag in the fridge for 4 hours or overnight. If you’re home while the steak is marinating, flip it once in awhile.
- Remove the steak from the fridge 1-2 hours before cooking, to allow it to reach room temperature.
- Heat a well-seasoned cast iron skillet over medium-high heat until very hot, about 3 minutes.
- Remove the steak from the bag and pat dry with paper towels. Sprinkle with salt and pepper. Place the steak in the hot skillet. Cook it 3 minutes, without moving. Flip to the other side (it should be deeply browned and slightly charred on the first side) and cook 3 more minutes, again without moving it.
- Using oven mitts, remove the skillet from the heat. Tent it with foil, and allow the steak to rest – and finish cooking from the skillet’s heat – for 5 minutes. The best way to ensure that the steak is done to your liking is using an instant-read thermometer. Rare is 120-130 degrees F (a warm red center). Medium-rare is 130-135 degrees F (mostly pink center with some red in the middle).
- Transfer the London Broil to a cutting board. Slice it very thinly, and serve.