London Broil Recipe

London Broil Recipe

London Broil is a flavorful dinner that’s easy to make! It consists of top round or flank steak that’s marinated for at least 6 hours before being broiled to perfection in the oven.

 #London #Broil #Recipe

Prep Time: 10 mins
Cook Time: 15 mins
Resting Time: 6 hrs
Total Time: 6 hrs 25 mins

Ingredients

• 2 pounds top round steak, or flank steak, 1-1.5 inches thick
• 3 tablespoons soy sauce
• 3 tablespoons balsamic vinegar
• 2 tablespoons Worcestershire sauce
• ¼ cup olive oil, refined olive oil
• 3 garlic cloves, smashed
• 2 teaspoons mustard, or mustard powder, optional
• 2 teaspoons honey, optional

Instructions

1. Place the steak on a work surface and pierce all over both sides with a fork. (This will help the marinade to penetrate and tenderize the meat.)
2. In a medium bowl, add the soy sauce, balsamic vinegar, Worcestershire sauce, olive oil, garlic as well as the optional mustard and honey. Whisk until thoroughly combined.
3. Add the steak to the bowl and coat with the marinade.
4. Cover and refrigerate for 6-12 hours*.
5. Remove from the fridge 30 minutes before cooking to let the steak get to room temperature for even cooking.
6. Set aside a broiler pan. Position the oven rack to be 5-6 inches below the heating element and turn on the broiler.
7. Remove the steak from the bowl and scrape off excess marinade, which could burn under the broiler.
8. Pat dry the steak on all sides with paper towels to remove remaining moisture that could interfere with searing.
9. Rub the steak with a teaspoon or so of olive oil. Place on the prepared pan and put in the oven.
10. Broil for 5-7 minutes depending on thickness of the steak and strength of your broiler. Using kitchen tongs, flip the meat and broil for 5-7 minutes more.
11. Check doneness by inserting an instant-read thermometer into the middle of the steak. When it reads 120-125°F (49-52°C), remove steak from the oven.**
12. Place steak on a carving board or plate and cover with foil or a plate. Let it rest for 5 minutes so the juices can redistribute through the meat.
13. To serve, slice thinly crosswise against the grain using a serrated knife***.

Notes

*Marinating for less than 6 hours will sacrifice some tenderness and flavor, while going for longer than 12 hours and the meat will start becoming mushy.
** The meat will temperature will rise another 5°F (3°C) while resting to reach medium-rare. Cooking longer risks tough meat!
*** This is important for cutting through any remaining fibers which make the meat chewier.

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