What is London broil?
Most people mistakenly think London broil started out as a cut of meat, when it's actually a type of preparation. The term refers to meat that marinates and then sears or broils at a high heat. After years of popularity, some grocery stores do sell top-round steak under the name "London broil" since it's good for this cooking style after tenderizing.
What type of meat do you use for London broil? Top-round steak, sometimes sold as "London broil" or flank steak is the traditional cut of beef used for London broil since they take well to marinades.
How do you cook London broil?
You make a marinade for the meat—ours is olive oil, lemon juice, garlic, and Worcestershire—and let it soak up the flavor for at least an hour and up to overnight. When ready to cook, preheat broiler and scrape off garlic from the steak (it'll burn under the high heat). Broil on a sheet pan, then let rest 10 minutes before slicing against the grain.
Have you made this recipe? Let us know what you think in the comments below.
Editor's Note: After negative reviews, we retested and updated the cooking instructions for this recipe.
YIELDS:6 SERVINGS
PREP TIME:0 HOURS 15 MINS
TOTAL TIME:1 HOUR 25 MINS
INGREDIENTS
1 (2-lb.) London broil top-round steak Kosher salt Freshly ground black pepper 1/4 c. extra-virgin olive oil Juice of 1/2 lemon 2 tbsp. packed brown sugar 1 tbsp. Worcestershire sauce 4 cloves garlic, minced FOR THE HERB BUTTER 1/2 c. (1 stick) butter, softened 1 tbsp. freshly chopped parsley 2 tsp. freshly chopped chives Zest of 1/2 lemon 1/2 tsp. kosher salt Pinch crushed red pepper flakes
DIRECTIONS
In a medium bowl, whisk together oil, lemon juice, brown sugar, Worcestershire, and garlic.
Season steak generously with salt and pepper, then rub oil mixture all over. Let sit at room temperature for an hour or refrigerate up to overnight.
Preheat broiler. Brush off garlic then place steak on a sheet pan. Place pan on top rack (closest to the heating element) and broil 6 to 7 minutes, until top is lightly charred. Flip and broil 4 to 5 minutes more, until internal temperature reaches 125° (for medium rare).
Let rest 10 minutes before carving. Serve with herb butter.
MAKE HERB BUTTER
In a small bowl, mix butter with herbs, lemon zest, salt, and red pepper flakes until smooth. Refrigerate until ready to use.
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