London Broil Recipe
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London Broil Recipe

An easy London Broil recipe that highlights the bold, beefy flavor of top round steak and requires very little work.
Course Main Course
Cuisine American
Keyword beef, steak
Prep Time 4 hours 15 minutes
Cook Time 10 minutes
Total Time 4 hours 25 minutes
Servings 4 servings
Calories 279kcal
Author Vered DeLeeuw


  • 2 tablespoons balsamic vinegar
  • 2 tablespoons soy sauce (or use a gluten-free alternative and add salt as needed)
  • 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 Diamond Crystal 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.



Consuming undercooked meat may increase your risk of foodborne illness. I always cook lamb and beef steaks, chops and roasts to medium-rare. But you should make your own decision.


Calories: 279kcal | Carbohydrates: 1g | Protein: 35g | Fat: 14g | Saturated Fat: 6g | Sodium: 721mg