The Ultimate London Broil Recipe: Tender, Flavorful, and Budget-Friendly
This London Broil recipe is my latest dinner obsession, and for good reason! It’s incredibly delicious. The marinade is perfectly balanced, the cooking method is straightforward, and the result is a tender, flavorful steak that will impress your family and friends. If you’re looking for a budget-friendly way to enjoy a restaurant-quality steak at home, look no further. This recipe will become a staple in your kitchen.
The Secret to Amazing London Broil: Author’s Notes
The Budget-Friendly Steak Win!
I have to admit, perfecting this London Broil recipe took a few more attempts than I initially anticipated. However, each and every test run was absolutely worth it! My family absolutely loved this recipe.
A while back, we started a delightful family tradition called “Steak Sunday.” Every few Sundays, we indulge in some kind of steak accompanied by all our favorite side dishes. Think creamy mashed potatoes or savory roasted sweet potatoes, a vibrant kale salad, and often a healthy vegetable side or a refreshing fruit salad as well.
During the recipe testing phase, we ended up having quite a few Steak Sundays in a row. Now, my kids are actively trying to convince me that it should become a weekly occurrence, haha! To be honest, I’m not really complaining. However, buying expensive cuts of steak for my entire family can quickly become costly. Using more budget-friendly cuts like London Broil makes this kind of dinner something I can actually make on a regular basis.
What Exactly Is London Broil? Understanding the Cut and Cooking Method
For those unfamiliar with London Broil, it’s important to know that it refers to a cooking method, rather than a specific cut of steak. A tougher cut of beef is marinated to tenderize it, then cooked quickly over high heat. The key to tenderness is slicing it thinly against the grain. This simple method transforms an inexpensive cut into a flavorful and satisfying “Steak Sunday” dinner that my family constantly requests!
Key Ingredients for the Best London Broil
| Ingredient Group | Helpful Tip |
|---|---|
| Flank steak | Flank steak is a lean cut with long muscle fibers, making it ideal for marinating. When cooked hot and fast and sliced against the grain, it becomes tender and flavorful. Look for a well-marbled flank steak for even better flavor. |
| Marinade base | A good marinade is crucial for London Broil. The combination of oil, acid (vinegar), and sweetness (honey) adds flavor and prevents the steak from drying out during cooking. Experiment with different acids like balsamic vinegar or lemon juice for unique flavor profiles. |
| Spice rub | A light spice rub adds an extra layer of flavor and helps create a delicious crust when the steak is seared in a hot pan. Consider adding smoked paprika or chili powder for a smoky or spicy kick. |
| Cooking oil | Use a neutral oil with a high smoke point, such as canola or vegetable oil, to ensure the steak sears properly without burning. Avoid using olive oil, as it can burn at high temperatures. |
Step-by-Step Guide: Making the Perfect London Broil
- Marinate: Place the steak in the marinade and refrigerate for at least 4 hours, or ideally overnight (up to 24 hours). The longer marinating time allows the flavors to penetrate deeper into the meat.
- Prep: Remove the steak from the refrigerator 30 minutes before cooking to allow it to come to room temperature. Discard the marinade, pat the steak dry with paper towels, and season generously with the spice rub. Ensure the steak is dry; this step is crucial for getting a good sear.
- Heat: Preheat a cast iron skillet or heavy-bottomed pan over medium-high heat until it is very hot. Add the cooking oil and let it shimmer. The pan should sizzle immediately when the steak is added.
- Sear: Sear the steak for 3-4 minutes per side for medium-rare to medium doneness. For thicker cuts, increase the searing time. For thinner cuts, reduce the time to avoid overcooking. Use a meat thermometer for accurate results.
- Rest & Slice: Remove the steak from the pan and let it rest for 5-10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful steak. Slice the steak thinly against the grain to maximize tenderness.
Choosing the Right Steak: What’s the Best Cut for London Broil?
- Flank steak (best choice): This is my preferred cut for London Broil. It absorbs marinades exceptionally well, cooks quickly, and becomes incredibly tender when sliced against the grain. Look for a flank steak that is relatively uniform in thickness for even cooking.
- Flat iron steak (second choice): A great alternative if flank steak is unavailable. It boasts a rich flavor and remains tender when cooked over high heat. Flat iron steak is also a good option for grilling.
- Steaks labeled “London Broil”: Despite the name, these cuts are often very large and thick, making it difficult to cook them evenly using this method. I generally avoid them for this particular recipe.
Storage Tips
London Broil is best enjoyed fresh. If you have leftovers, allow them to cool completely, then store them in an airtight container in the refrigerator for up to 3 days. For the best texture, reheat gently or enjoy cold, thinly sliced, in salads or sandwiches.
More Delicious Steak Recipes to Try
Dinner
Steak Kebabs with a Basil Sauce
Beef
Steak Fajita Recipe
Dinner
Flat Iron Steak Recipe
Salads With Meat
Grilled Steak Salad Recipe
London Broil Recipe
Ingredients
- 1 1/2 to 2 pounds flank steak
- 1/4 cup olive oil
- 2 cloves garlic, coarsely chopped
- 2 tablespoons red wine vinegar
- 1/4 cup honey
- 1/4 cup soy sauce
- 1/4 teaspoon pepper
- 1 tablespoon finely chopped parsley
Meat Rub
- 1 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon pepper
For Cooking
- 1 tablespoon vegetable oil or canola oil
Instructions
- Combine the olive oil, garlic, red wine vinegar, honey, soy sauce, and pepper in a bowl. Add flank steak to zip lock bag and pour in the combined ingredients. Seal bag, pressing out excess air, and refrigerate for 4 – 24 hours.
- Remove the steak from the fridge 20 to 30 minutes before cooking.
- Discard the marinade. Pat the steak dry with paper towels. A dry surface helps it sear better. Mix the meat rub ingredients and sprinkle evenly over both sides of the steak.
- Set a cast iron skillet or other heavy pan over medium high heat for about 3 minutes until very hot. Add the oil and let it shimmer.
- Lay the flank steak in the pan and do not move it for 3 to 4 minutes to build a deep brown crust. Flip and cook the second side for another 3 to 4 minutes. If the steak is thinner than 3/4 inch, cook closer to 2 to 3 minutes per side. If thicker, go closer to 5 minutes per side.
- For best results, use a meat thermometer. Pull the steak at 125 to 130°F for medium rare. If you do not have a thermometer, check by feel. Press the center gently. Very soft means rare. Soft with a little spring means medium rare. Firmer with less give means medium. Flank steak is best cooked medium rare to medium. Cooking it more than that will make it tough.
- Transfer the steak to a cutting board and tent loosely with foil. Rest for 8 to 10 minutes so the juices redistribute.
- Look for the long muscle lines running across the steak. Turn the steak and slice thin across those lines, not along them. Slice on a slight diagonal. This step is very important for tender steak.
Serving Suggestions
How to Serve This London Broil Recipe: Enjoy as is; sliced thinly against the grain and with classic sides like potatoes or rice. Add a big salad or a simple veggie on the side.
Other Ways to Use It: Use leftovers in fajitas, steak bowls, salads, wraps, tacos, or sandwiches. It’s great sliced thin over greens, tucked into tortillas, or piled onto toasted bread with a spread or sauce.