london broil

London Broil with Mushroom Sauce

shallots finely chopped, divided

garlic

EVOO divided

red wine vinegar

Dijon mustard

worcestershire sauce

hot sauce

thyme

steak

mushrooms presliced

salt

black pepper freshly, divided

unsalted beef stock divided

all-purpose flour

butter

soy sauce

Step 1: Combine 1/2 cup sha…

Combine 1/2 cup shallots, 1 tablespoon garlic, 1 table­­spoon oil, vinegar, mustard, Worcestershire, hot sauce, and thyme in a large bowl, stirring with a whisk. Add beef, turning to coat. Refrigerate 3 1/2 hours, turning occasionally. Let beef mixture stand at room temperature 30 minutes before cooking.

Step 2: Preheat broiler to…

 Preheat broiler to high. Place oven rack 4 inches from broiler.

Step 3: Heat a large nonsti…

Heat a large nonstick skillet over medium-high heat. Add remaining 1 tablespoon oil to pan; swirl to coat. Add remaining 1/4 cup shallots, remaining 1 tablespoon garlic, and mushrooms to pan; cook 10 minutes or until mushrooms are browned, stirring occasionally. Stir in 1/4 teaspoon salt and 1/4 teaspoon pepper. Combine 1/4 cup stock and flour in a small bowl, stirring with a whisk. Add flour mixture and remaining 1 1/4 cups stock to pan; simmer 4 minutes or until slightly thickened. Remove pan from heat; stir in butter and soy sauce. Keep warm.

Step 4: Remove beef from ma…

Remove beef from marinade; discard marinade. Wipe any marinade from beef with a paper towel. Sprinkle beef with remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Place a wire rack on a jelly-roll pan. Add beef to rack. Broil 5 minutes on each side for medium-rare or until desired degree of doneness. Place beef on a cutting board; let stand 5 minutes. Cut across the grain into thin slices. Serve with mushroom mixture.

Step 5: Calories 273
Fat 14…

Calories 273
Fat 14.7 g
Satfat 5.7 g
Monofat 6.6 g
Polyfat 0.9 g
Protein 29 g
Carbohydrate 6 g
Fiber 1 g
Cholesterol 85 mg
Iron 3 mg
Sodium 463 mg
Calcium 40 mg

Instant Pot London Broil

tbsp olive or canola oil

lb London broil

water

tomato paste

tsp garlic salt

salt and pepper (to taste)

In a mixing bowl, combine 1/2 cup of water or beef stock, vinegar, tomato paste, and spices.

Put the London broil inside and cover. Marinate for 3 hours or overnight in the fridge.

Remove the beef from the marinade and pat dry.

On the Instant Pot, press &quot;saute&quot; and add oil.

Add the beef and sear on all sides until brown.

Pour in marinade and that one extra cup of water or stock.

Lock the lid and cook at high pressure for 20 minutes.

Once done, wait for a natural pressure release. When the valve drops (means all the pressure has been released), open the lid and take out the beef.

Season with salt and pepper and serve.

London Broil is a perfectly tender piece of meat after being marinated in a liquid mixture with spices and seasoning then broiled in the oven. A decadent dinner made easy!  

Perfectly Tender London Broil

lemon juice

olive oil

Worcestershire sauce

Tablespoon minced garlic

Italian seasoning

pepper

red pepper

London Broil Round Steak

Prepare the steak marinade by adding soy sauce, lemon juice, olive oil, Worcestershire sauce, garlic, Italian seasoning, and salt and pepper to a large gallon bag. Add the steak and let marinade for 2 hours or overnight.

Preheat the broiler to high heat. Remove the steak from the marinade and put in a baking dish. Broil for 5-6 minutes and then flip to the other side and broil for 3-4 minutes until it reaches an internal temperature of 125 for medium rare.

Let the steak rest for 10 minutes and slice

For an ultra-flavorful main, make this Grilled Marinated London Broil from Food Network. The meat's marinated for hours in balsamic vinegar, honey and garlic.

Grilled Marinated London Broil

garlic cloves

dry red wine

balsamic vinegar

honey

top-round London broil

Mince the garlic to a paste with salt and in a blender blend with the salt, red wine, balsamic vinegar, soy sauce and honey.

In a heavy-duty sealable plastic bag, combine London broil with marinade. Seal bag, pressing out excess air, and put in a shallow baking dish. Marinate steak, chilled, turning occasionally, at least 4 hours and up to 24.

Bring steak to room temperature before grilling. Remove steak from marinade, letting excess drip off, and grill on an oiled rack set 5 to 6 inches over glowing coals, 7 to 9 minutes on each side for medium-rare. Transfer steak to a cutting board and let stand 10 minutes.

Holding a knife at a 45-degree angle, cut steak across grain into thin slices and serve with tomatoes.

Marinated for 24 hours and the flavor was not there.

Marinated for 10 hours. Used low salt soy, which was probably the problem. I rarely say something isn’t salty enough, because I’m pretty soft handed when adding salt. But yeah, it needed more salt. Cooked 7 minutes each side over medium-high on gas grill. The meat was very tender. I took the suggestion to reduce the sauce, and went too far. Oops. It was basically a paste. I improvised, and added a splash of olive oil, some more balsamic, and a splash of dry white wine.  I also took a nod from a favorite pan sauce recipe, and added a tablespoon of Dijon mustard, and a couple of tablespoons of half n half. I was tempted to just eat the sauce straight from the pan with a spoon.

The marinate is delicious.  I marinated for about 5.5 hours.  The  flippable grilling accessory pan I used made grilling it super easy.  I’ll decrease my grilling time next time to 6 or 7 minutes ( instead of 9) on each side.  But 400 was a perfect grill temp.

This marinade had great flavor and really enhanced the flavor of the meat. I marinated my London broil for about 6 hours; pounded the meat with meat mallet and marinated for another hour. Grilled the steak for about 5 minutes per side; sliced very thin on an angle and served with a side of horseradish. Really really good! Thanks! 

Question: When you say grill __ minutes/side is that 4-sides or top and bottom?

We love this marinade for london broil or any other kind of beef,  we have grilled and roasted many different cuts of beef with it without changing a thing!

I doubled the recipe because I had two very large steaks to marinade, and as recommended by another commenter, I reduced the remaining marinade into a sauce, which was incredible.  Although I doubled the recipe, I did decrease the garlic to only 3 cloves because the hubby isn’t a huge fan, and added 1/2 teaspoon of homemade onion powder (so easy to make) to compliment the garlic.  Instead of soy sauce I used Worcestershire sauce – personal preference.  My initial taste test of the marinade felt like it was missing something, so I added 2 tablespoons of tomato paste and that balanced out the flavors for me.  Overall a great marinade that I will continue to experiment with.  Next time, I am going to try adding some stone ground mustard.

Turn this affordable steak into a tender, juicy, and flavorful piece of meat with a&nbsp;simple 5-minute London Broil Marinade!&nbsp;

London Broil Marinade

ginger

brown sugar

In a large bowl, whisk together all of the marinade ingredients until completely combined. Pour marinade into a large zip-top plastic bag. Add London Broil to the bag, squeeze out all of the air, and seal the bag. Toss gently to coat the London Broil with the marinade.

Place in refrigerator to marinate for about 4 hours (or up to 2 days), tossing occasionally to redistribute marinade.

Remove meat from the marinade, discard the marinade, and pat the meat dry.

Allow the meat to sit on the counter for about 30 minutes to come to room temperature. Remove meat from marinade and grill the meat for about 4 minutes per side over direct heat, then move to indirect heat until the meat reaches 125-130° F for rare, 135° F for medium-rare, or 145° F for medium. Transfer meat to a cutting board and let stand 10 minutes. Cut meat diagonally across the grain into thin slices.

TO GRILL:

Allow the meat and marinade to sit on the counter for about 30 minutes to come to room temperature. Meanwhile, preheat the broiler and the broiler pan to HIGH. Allow to heat for 10 minutes.

Make sure to use an actual broiler pan, rather than a baking pan. A broiler pan has a rack built in that prevents the rendered fat from becoming a fire hazard. Transfer the meat to the broiler pan and discard the marinade in the bag. 

Broil the steak for 8 to 12 minutes, turning once about halfway through. The specific time will vary depending on the size and thickness of your steak, so use an instant-read thermometer to know when your meat is done. It should be 125-130° F for rare, 135° F for medium-rare, or 145° F for medium. Transfer meat to a cutting board and let stand 10 minutes. Cut meat diagonally across the grain into thin slices.

TO BROIL:

https://www.youtube.com/watch?v=Ha-S9aINVrQ

Turn this affordable steak into a tender, juicy, and flavorful piece of meat with a simple 5-minute London Broil Marinade! The easy and healthy dinner recipe comes together in just minutes, can be prepared in advance, and gets better as it sits!

Get the full recipe here: https://www.theseasonedmom.com/london-broil-marinade/

London Broil Marinade for the Grill or Oven

Sunny's Grilled Steak Supreme

London broil,

salt and black pepper

Olive or canola oil, for the steak

Parmesan

Olive oil,

bacon, chopped

mushrooms

pearl onions,

green bell pepper,

red bell pepper,

cherry tomatoes

red chile flakes

loosely packed chopped fresh basil

Sunny Anderson makes Steak Supreme, as seen on The Kitchen, Season 17.

For the steak: Prepare a grill for medium-high heat.

Season the steak generously on all sides with salt, pepper and either olive oil or canola oil. Add the steak to the grill and cook until it releases from the grill, about 5 minutes. Flip and cook until desired doneness, another 3 to 4 minutes for 120 to 125 degrees F. Remove to a plate, sprinkle evenly with the Parmesan and cover loosely with aluminum foil. Rest for 10 minutes before slicing.

For the topping: In a large pan on medium heat, add 2 tablespoons olive oil and the bacon. Cook, stirring, until the bacon is crisp, about 5 minutes. Remove with a slotted spoon to a paper towel-lined plate. Add the mushrooms to the pan and cook until wilted and tender, 3 to 5 minutes. Season the mushrooms with salt and pepper, remove with a slotted spoon to a large bowl and add the reserved bacon to the bowl. If more oil is needed in the pan, add a tablespoon, then add the onions. Cook, without stirring, until the onions begin to char. Stir the onions and continue to cook until tender, 5 to 8 minutes. Remove to the bowl. Add a little oil to the pan, then add the bell peppers and Italian seasoning and stir to combine. Cook until slightly tender, 3 to 5 minutes, then remove to the bowl. Add the tomatoes and red chile flakes to the pan and cook until the tomatoes begin to burst, 5 to 8 minutes. Transfer to the bowl as well. Toss the mixture together with the basil and serve on top of the sliced steak.

I made this recipe for a family gathering and it was a great hit! I followed the recipe except that I used a sliced Vidalia onion instead of the pearl onions. The Parmesan cheese was a good addition along with the vegetables and was an interesting flavor combination. It elevated an ordinary London Broil to something special. Living up to its name, Steak Supreme!

As soon as I watched this I knew I had to make it! I used everything fresh from the garden (except mushrooms) along with our own beef. It was perfect!

Just saw Sunny make this today in the Kitchen.  I made it and it’s delicious!

Very good. Steak was med rare. Had too many veggies for two people. Honing to stir fry with rice tomorrow. Great combination of veggies and loved the part melting on steak

My husband and I LOVE this, we have made it several times!!

My whole family loved this! One thing I did differently was to throw all the veggies &amp; cooked bacon in the pan together after cooking the onions. Amazing flavors!

Here is a cheap beef dinner of uncommon flavor, perfect for serving to a crowd. It calls for the process known as indirect grilling, in which you build a fire on one side of your grill and cook on the other, so that the dry-rubbed meat is never in direct contact with flame. (If you grill the meat directly, the sugar and spices will burn rather than melt into appetizing darkness.) The recipe is forgiving. You might add granulated onion or garlic powder to it, or omit the coriander if you don’t have any. Be careful with the paprika as there are so many different varieties afoot: if it’s smoked, you’ll need less, and if it’s fiery you may need less cayenne. (No cayenne? Use red pepper flakes.) Adjust the seasonings to your taste.

Dry-Rubbed London Broil

London broil, top round or flank steak, approximately 2 1/2 pounds, about 1-inch thick

smoked paprika

black pepper

chile powder

cumin

coriander

cayenne pepper,

Make the <a href="http://cooking.nytimes.com/recipes/1017417-all-purpose-dry-rub">dry rub</a>. Combine all ingredients except the meat in a bowl and mix well with a fork to break up the sugar and combine the spices. (Mixture will keep in an airtight container, out of the light, for a few months.)

Build a fire in your grill, leaving about 1/3 of grill free of coals, or set a gas grill to high, leaving one of the burners unlit.

Apply the dry rub to the exterior of the London broil, massaging it into the meat. When coals are covered with gray ash and fire is still quite high (you can hold your hand 5 inches above coals for only a couple of seconds), place the London broil on the cool side of the grill. Cover the grill and let cook for 8 to 10 minutes.

Uncover the grill, turn the meat over and repeat on the other side for 8 to 10 minutes more, for medium-rare meat. Let the meat sit on a cutting board for 5 minutes or so before slicing.

My go-to london broil marinade recipe with mustard, balsamic vinegar and garlic. This tender cut of beef is a family favorite.

London Broil with Mustard, Balsamic Vinegar and Garlic Marinade

London Broil

Balsamic vinegar

TB Dijon mustard

garlic cloves, minced (or less depending on your love of garlic!)

salt and pepper

In a bowl, combine Balsamic vinegar, mustard, Worcestershire sauce, minced garlic and salt and pepper. Place London Broil in a zip lock bag. Pour marinade into bag, making sure to coat and massage the steak with marinade. Place in refrigerator for at least 4 hours, preferably overnight and/or all day.

Preheat oven to 450 degrees. Using tongs, pull steak out of ziplock bag and place on broiler pan. Spoon over about 2 tablespoons of marinade over steak.

Place in oven a cook for approximately 5-7 minutes per side (for a 1 inch steak) for medium. Add more time for a thicker steak or if you like it more well done (I recommend medium rare &#8211; medium for most tender).

Once steak is done cooking, let rest on cutting board for at least 5 minutes before slicing. Make sure to slice against the grain (click here for a demo).

My husband said this was Five-Star restaurant quality! I cooked it to exactly 145° and let it sit 10 minutes. (It was just over two inches thick). I personally don't like beef unless it's at least medium well, but it was delicious!

Hi Renee! I just recently added star ratings to my recipes to help more people find them (on Google). Since I know you’ve made this recipe before would you mind adding a star recipe to your comment? I truly appreciate it!

I can't wait to make this yummy dish that contains plenty of protein and looks delicious. Thanks for sharing. Garlic flavor is an element that takes me from the flavor

its a perfect healthy dinner meal for a weekend party and i'm definitely going to make it this weekend thanks for saving my weekend aggie :)

London Broils should be going on sale at my local grocery store very soon. When they do I am added these to my list. That marinade sounds fantastic and you have everything planned in one blog post. I love this!

This looks so juicy and tender!  I love how easy this meal comes together! Just in time for Father's Day!

I'm very good at making this. I'm a fan of it, good, good, lots of nutrients

AGGIES KITCHEN

What a wonderful dish. Looks so tasty. 
Can't get enough of it

This recipe worked out perfectly! Many thanks for posting it. I used my grill and cooked it for 6 minutes per side for a 2 &amp; 1/4 lb London broil. Medium rare goodness!
Made per directions, no changes.
My mom and I were pleased. I plan to make this often.

This looks delicious. Thanks for sharing such a yummy recipe. I will be making this.

Great recipe! I’m a grumpy bachelor, so here’s my weekend plan for a 3 pound slab of London Broil I pick up from my butcher at my grocery store on sale for about ten bucks. 

Friday night: Carve a third of a pound off and fry it with Mexican seasoning to add to a big platter of Nachos and freshly made guacamole while I catch up on Netflix. After Netflix duties, marinade the rest of the slab overnight in the fridge per this recipe.

Saturday night: Cook London Broil per this recipe, with a big loaded baked potato and then enjoy with a bottle of Malbec as I catch up on all my Motor Trend TV shows. Put a pound and a half of leftovers in the fridge.

Sunday afternoon: Have my buddies over, all of ‘em other grumpy bachelors, and serve them big steak sandwiches with creamed horseradish on sourdough bread with chips and beer and bourbon as we watch the game or the fight on TV.
 
Monday: Start planning for the next weekend and thank God that He created me in His own image as a grumpy bachelor. 

Best London Broil I’ve ever had! Juicy, flavorful and oh so tender!

Great recipe!. I had everything except olive oil and garlic for the marinade. Broil 550 degrees on my oven.
Four minutes on a side for me. It was rare and tender.

Just so delicious! I love it and did it yesterday. We’ve already made 2 batches in 2 days.

That looks great. I am going to try that for sure.

This is such a great idea! I love ordering,  but i’ve never thought to make my own before. I’m loving this simple marinade! Definitely going to try this the next time we have steak. Sounds perfect for the summer, too!

I found this recipe about a month ago and it’s become my go-to favorite recipe to prepare a delightful dinner on a work night. The meat is so flavorful when broiled to medium or medium-rare.

Very good marinade. I marinated the meat yesterday and grilled it today. It was very tasty and the London Broil was tender. Thank you for this recipe. I will use it again. <a href="https://www.rooferscoloradosprings.org/" rel="nofollow ugc">Roofers Colorado Springs</a>

London Broil with Herb Butter

beef bouillon cube

London broil steak (about 2 pounds)

unsalted butter, softened

chives

parsley

chervil

How to Cook London Broil | London Broil with Herb Butter

Prepare the steak: Dissolve the bouillon cube in 3/4 cup hot water in a bowl; set aside to cool. Whisk in 2 tablespoons olive oil, the soy sauce, Worcestershire sauce, lemon juice, 1 teaspoon salt and 1/2 teaspoon pepper. Place the steak in a large resealable plastic bag, pour in the marinade and seal, squeezing out the air. Refrigerate for at least 4 hours or up to 1 day.

Prepare the herb butter: Mix the butter with the chives, parsley, chervil, a pinch of salt, 1/2 teaspoon pepper and the lemon juice in a bowl.

About 30 minutes before cooking, remove the meat from the bag (discard the marinade), dry it well and bring to room temperature. Heat a large heavy skillet over high heat, about 2 minutes. Rub the steak with the remaining 1 tablespoon olive oil. Sprinkle 1 tablespoon salt over the surface of the pan; add the meat and set a heavy skillet on top to weigh it down. Sear for about 7 minutes; turn the steak, replace the weight and cook until a thermometer inserted into the side reads 110 degrees for medium-rare, about 5 minutes.

Transfer the steak to a cutting board; brush with some of the herb butter, tent with foil and let rest for about 10 minutes. Thinly slice against the grain; top with more herb butter and drizzle with the pan juices.

London broil with herb butter...high heat was way too hot with an iron skillet, nearly ruined my skillet. Also brown sugar burns at high heat contributing to ruining my skillet. So if you value your cookware, omit sugar and tone down the heat after the 2 minute beating mentioned. Med hi should be fine. It's a tasty recipe .though.l

Delicious and easy marinade that uses kitchen staples!  

Subtly delicious! I marinated it for 24 hours, let it reach room temperature in the marinade, and cooked it for about 4 minutes on each side in olive oil and 1 teaspoon of salt (because I read all of the reviews). I also did not put much salt in the marinade since the soy (I used tamari) and Worcestershire are so salty. Maybe I should have, although I didn’t want to overdo it and you can always add salt per personal preference. I could have cooked it a bit longer as it was really rare. I think the smoke problem is due to cooking it in olive oil, which has a very low smoking temp. You could mix a light tasting oil like canola in with the olive oil if flavor is the point, or just substitute a light tasting oil. It should cut down on the smoke. <div>I used salted butter with the herbs, which is fine. It still needed a bit of salt added. I served it with smashed petit red potatoes, Caesar salad, and Pinot noir. So good!</div>

Delicious!  Will definitely make it again.  For those who said it was tough make sure to cut against the grain.  It will be very tough if you cut with the grain.

Made this for New Years Eve and it was wonderful!! Will be my go to recipe from now on for London broil. 

This Top Round Roast recipe uses the reverse sear method for a tender juicy oven roast. Served with sheet pan vegetables and delicious brown gravy.

Top Round Roast with Brown Gravy

lb. top round London broil roast

tbsp McCormick® Black Peppercorn Grinder

tbsp McCormick® Sea Salt Grinder

Olive oil

pk McCormick® Brown Gravy Mix

oz white mushrooms (halved)

c baby carrots (steamed)

celery (chopped)

onion

McCormick® Sea Salt Grinder + pepper

Preheat the oven to 225°F. Season the top round roast liberally with sea salt and crushed peppercorns.

Place the wire rack in the center of the roasting pan then place the roast on it. Roast for 1 hour and 30 minutes or until an instant-read thermometer reaches 130-135°F.

Carefully remove the roast from the oven and drizzle both sides with olive oil. Broil for 2-3 minutes per side to crisp then transfer it to a cutting board.

Increase oven temperature to 450°F to preheat. Meanwhile, arrange the carrots, onion, celery, and garlic on a large sheet pan. Drizzle with olive oil, salt, and pepper to taste. Roast for 20-25 minutes.

Prepare McCormick® Brown Gravy Mix by whisking 2 cups of water with 2 packets of gravy in a small saucepan over medium heat stirring frequently. Once the gravy comes to a boil, reduce the heat and to low and simmer for 1 minute.

Slice the roast and serve with the roasted vegetables and gravy.

Super easy and tender London broil recipe that is absolutely melt in your mouth delicious. The flavor is slightly sweet but mostly savory.

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