This London Broil Recipe is my latest dinner obsession and WOW is it good! The marinade is spot on, the cooking method is simple, and I can’t get enough of it.
Author’s Notes
The Budget-Friendly Steak Win!
This London Broil recipe took me a few more tries than I’d like to admit, but it was worth every test run!
Sometime last year, we started a little family tradition called “Steak Sunday.” Every few Sundays, dinner is some kind of steak with all our favorite sides. Mashed potatoes or roasted sweet potatoes, a big kale salad, and usually a veggie or fruit salad too.
While testing this recipe, we ended up having a lot of Steak Sundays back-to-back. Now my kids are trying to convince me it needs to be a weekly thing, haha. I’m honestly not complaining. Buying expensive cuts of steak for my whole family adds up fast, so using more budget-friendly cuts makes this kind of dinner something I can actually repeat.
What Is London Broil?
If you aren’t familiar, a London Broil Recipe actually entails a cooking method, not a specific cut of steak. A tougher cut is marinated, cooked hot and fast, then sliced thin against the grain to make it tender and full of flavor. That simple method is what turns a budget-friendly cut into a Steak Sunday dinner my family keeps asking for!
Ingredients In London Broil Recipe
| Ingredient Group | Helpful Tip |
|---|---|
| Flank steak | Flank steak is lean with long muscle fibers, which makes it perfect for marinating. When cooked hot and fast and sliced against the grain, it turns out tender and flavorful. |
| Marinade base | Flank steak benefits from a good marinade. The mix of oil, acid, and sweetness helps add flavor and keeps it from drying out. |
| Spice rub | A light rub adds extra depth and helps build a better crust once the steak hits the hot pan. |
| Cooking oil | Use a neutral oil with a high smoke point so the steak can sear properly without burning. |
How To Make This London Broil Recipe
- Marinate: Refrigerate the steak in the marinade for 4 to 24 hours.
- Prep: Bring to room temp, discard marinade, pat dry, and season.
- Heat: Preheat a hot skillet and add oil.
- Sear: Cook until well browned and medium rare to medium.
- Rest & slice: Rest briefly, then slice thin against the grain and serve.
What’s The Best Steak To Use?
- Flank steak (best choice): My top pick. It takes well to marinades, cooks quickly, and slices up tender when cut against the grain.
- Flat iron steak (second choice): A great option if flank steak is not available. It has lots of flavor and stays tender with high-heat cooking.
- Steaks labeled “London Broil”: Even though the name sounds right, these cuts are usually very large and thick. They do not cook evenly with this method, so I skip them for this recipe.
Storage
London Broil Recipe is best enjoyed fresh. If you have leftovers, let them cool completely, then store in an airtight container in the fridge for up to 3 days. For best texture, reheat gently or enjoy cold, sliced thin.
More Amazing Steak Recipes:
London Broil Recipe
Equipment
Ingredients
- 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
- 1-1/2 up to 2 pounds flank steak see note 1
- 1 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon pepper
- 1 tablespoon vegetable oil or canola oil
Instructions
- Combine the first 7 ingredients in a medium bowl and whisk until smooth. Add the flank steak to a large zip-top bag and pour the marinade over it. Seal the bag, pressing out excess air, and refrigerate for at least 4 hours and up to 24 hours.
- Remove the steak from the fridge 20 to 30 minutes before cooking so it is not cold.
- Discard the marinade. Pat the steak very dry with paper towels. A dry surface helps it sear better. Mix the 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. The pan should sizzle as soon as the steak hits.
- 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.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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.
