The Best London Broil Recipe
London Broil is the perfect easy, affordable, hand’s-off dinner whether for weeknights or special occasions. It boasts minimal prep with huge tender, juicy dividends. The spectacular London Broil marinade is made with soy sauce, balsamic vinegar, lemon juice, brown sugar and seasonings that infuse the steak with complex tangy, sweet and savory notes. To make this London Broil recipe, simply marinate the steak and broil – that’s it for a melt-in-your-mouth steak dinner every time - with almost ZERO cleanup! Serve your London Broil recipe with mashed potatoes, honey garlic roasted carrots, fruit salad, and dinner rolls for a complete feast!
Servings 8 -10 servings
Ingredients
London Broil
- 1 1/2 -2 1/2 pounds flank steak
- 1/2 cup olive oil
- 1/3 cup reduced sodium soy sauce
- 1/4 cup balsamic vinegar
- 2 tablespoons lemon juice
- 2 tablespoons brown sugar
- 1 1/2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 TBS EACH onion powder, garlic powder
- 1 tsp EACH paprika, dried oregano, dried parsley, dried basil, pepper
- 1/2 tsp EACH dried thyme, dried rosemary, salt
- 1/2 teaspoon red pepper flakes optional
Herb Butter
- 8 tablespoons (1 stick) unsalted butter room temperature
- 1 1/2 teaspoons lemon zest
- 1 clove garlic finely minced
- 1 1/2 tablespoons chopped fresh chives
- 2 tablespoons finely minced herbs (pick 2-3 of your favs: parsley, tarragon, thyme oregano, rosemary, basil, etc.)
- 1/8 tsp EACH salt, pepper
Instructions
London Broil
- Pound steak with a meat mallet or side of a can to tenderize.
- Whisk marinade ingredients together in a freezer size Ziploc bag. Reserve 2 tablespoons to use later. Add steak, press out excess air and seal. Massage marinade into the steak with your hands through the outside of the bag.
- Marinate in the refrigerator at least 4 hours or up to 12 hours (the longer the better). Meanwhile make the herb butter (instructions to follow).
- When ready to cook, remove the steak from the marinade and place it in a foil lined baking dish and let rest at least 20 minutes. Meanwhile, preheat broiler to high heat (550 degrees F) for 10 minutes.
- Broil steak 6 inches away from the boiler for 5-7 minutes per side (up to 8 minutes for extra thick steak), or until an internal thermometer reads 130-135 degrees F for medium rare or 140-145 degrees for medium. Broiling times WILL VARY depending on thickness of your steak so use a meat thermometer to check for doneness.
- Remove the steak to a cutting board and let rest for 10 minutes before slicing. Slice steak into strips across the grain (perpendicular to the long strands). Drizzle with the 2 tablespoons reserved marinade and serve with herb butter.
Herb Butter
- Meanwhile, make Herb Butter by mashing all of the Herb Butter ingredients together in a medium bowl until blended. Transfer to a piece of plastic wrap and form into a log as your roll up the plastic wrap. Twist the ends of wrap to secure and place the butter in the refrigerator until firm (about 1 hour) or ready to use.
Notes
Tips and Tricks
- Marinate long enough. I recommend marinating the London Broil for the maximum 12 hours. This will infuse the steak with TONS of flavor and optimal juiciness. On the opposite end of the spectrum, don’t marinate London Broil much longer than 12 hours or the muscle fibers can break down and become mushy.
- Don’t overcook. Don’t overcook your London Broil or it won’t be as juicy. Use a meat thermometer to check for doneness and broil to 140 degrees for medium. The steak will rise to 145 degrees after it rests. Most flank steaks will be done in 4-6 minutes per side, but if your flank steak is on the thick end of the spectrum, it can take up to 8 minutes per side.
- Use a meat thermometer The ONLY way to cook your London Broil to perfection is with a meat thermometer, otherwise it is easy to overcook your steak. A meat thermometer also allows you to accurately cook chicken, beef, pork, etc. to the perfect temperature for optimum juiciness every time.
- Let London Broil rest. While the steak cooks, the juices are forced away from the heat to the middle of the meat. The resting time allows for the redistribution and reabsorption of the juices throughout the whole steak for optimal flavor and juiciness. If you don’t allow for this calming period, valuable juices will seep out and be lost when you slice into the steak, resulting in less juicy beef.
- Slice London Broil across the grain. This will shorten the muscle fibers for tender steak.
- Salt and pepper to taste. If you feel like the London Broil is missing, it is simply salt and pepper. Season to taste so the steak is perfect for YOU!!
- Leftovers: See post for lots of fun ways to serve leftover London Broil.
How to Store and Reheat
- Storage: Transfer London Broil to an airtight container. Store in the refrigerator for up to five days.
- Microwave: Transfer sliced steak to a microwave safe plate. Microwave for 60 seconds then at 15 second intervals as needed.
- Skillet: Warm sliced London Broil in a skillet on the stove with some melted butter or oil over medium-low heat, flipping slices halfway through.
- Oven: Transfer steak to a baking sheet, slather with some melted butter, cover with foil and reheat at 350 degrees F for 10 minutes, or just until warmed through.
How to Freeze
- To Freeze Marinating Steak: Add steak to the marinade in a freezer bag, squeeze out excess air, label and freeze for up to 3 months. Thaw in the refrigerator overnight, then use immediately.
- To Freeze Cooked Steak: After you have cooked the London Broil, let it cool completely then transfer it to an airtight container or plastic freezer bag and squeeze out any excess air. Freeze for 2 to 3 months.