London Broil

London Broil is one of the dishes I learned to make early on when I first started cooking. It is easy and cooks fairly quickly. London Broil is a style of cooking not a cut of meat. Usually it is flank steak or round steak that is marinated and then grilled or broiled and cut into thin strips against the grain. It is a good weeknight meal because it takes 2 seconds to marinate it (which you can do early in the am or the night before) and then 20 minutes to cook. While it’s cooking you canĀ  prepare your sides. And best of all my family loves it. My 7 year old couldn’t get enough at dinner and my 5 year old loved helping me make the marinade.

Recipe: London Broil

Summary: Adapted from Gourmet Magazine, May 1996


  • 4 garlic cloves, minced
  • 1 tsp kosher salt
  • 1/4 cup dry red wine
  • 1/4 cup balsamic vinegar
  • 2 tbs soy sauce
  • 2 tbs Worcestershire sauce
  • 1 tbs honey
  • 2 tsp fresh thyme
  • 1 1/2- 2 lb Round Steak London Broil (about 1 1/4″ thick)


  1. In a bowl whisk together the first 8 ingredients for the marinade.
  2. Gently pound the meat on both sides with a meat tenderizer or score the meat in a diamond pattern across the grain. Place the meat in a large zip lock plastic bag and pour in the marinade. Push out the extra air and seal the bag and place it in a shallow dish in the fridge. Marinate the steak for 6 to 24 hours, turning and smooshing the marinade around the steak in the bag.
  3. Bring the steak to room temperature (about 30 minutes) before cooking. Remove steak from bag, reserving marinade. Place steak on a broiler pan and broil and cook 8-10 minutes a side depending on thickness. Cook until a meat thermometer registers 139 degrees.
  4. Transfer steak to a cutting board and let stand 10 minutes.
  5. Carve the steak across the grain into thin slices. .
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