London Broil Recipe
This London Broil Recipe has officially earned a spot on repeat at my house. The marinade is perfect and the method is easy and reliable.
Servings: 2 -4 servings (more when served with sides!)
Cost: $25.49
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
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 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.
Notes
Note 1: London broil refers to the cooking method, not the cut of meat. I have tested this method with many cuts, and flank steak is my hands down favorite for the best flavor and most reliable results. A thin flat iron steak is a great second option.
Storage: For best results, enjoy this London Broil Recipe fresh. Leftovers should be cooled completely, stored in an airtight container, and used within 3 days. Serve reheated gently or sliced thin and cold.
Nutrition
Serving: 1serving | Calories: 536kcal | Carbohydrates: 19g | Protein: 43g | Fat: 31g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 0.02g | Cholesterol: 129mg | Sodium: 1570mg | Potassium: 757mg | Fiber: 0.4g | Sugar: 17g | Vitamin A: 84IU | Vitamin C: 2mg | Calcium: 66mg | Iron: 3mg