The Ultimate London Broil Recipe: Tender, Flavorful, and Budget-Friendly
This London Broil recipe is a game-changer for weeknight dinners! It’s my latest obsession, and for good reason. The marinade is perfectly balanced, the cooking method is incredibly simple, and the result is a tender, flavorful steak that everyone will love.
Author’s Notes
The Budget-Friendly Steak Win!
Crafting this London Broil recipe took a few more attempts than I’d like to admit, but every single test run was absolutely worth it! The goal was to create a steak dinner that was both delicious and affordable, and I’m thrilled with the final result.
About a year ago, we started a fun family tradition called “Steak Sunday.” Every few Sundays, we enjoy some kind of steak with all of our favorite side dishes. Think creamy mashed potatoes, savory roasted sweet potatoes, a refreshing kale salad, and either a vegetable or a fruit salad.
While I was perfecting this recipe, we ended up having a lot of Steak Sundays in a row. Now, my kids are trying to convince me that it should be a weekly event, haha. I’m honestly not complaining though! Buying expensive cuts of steak for my entire family can add up quickly, so using more budget-friendly cuts makes this kind of dinner something that I can realistically repeat on a regular basis.
What Exactly Is London Broil?
If you’re not familiar with it, London Broil actually refers to a cooking method, not a specific cut of steak itself. A tougher (but more affordable) cut of steak is marinated to tenderize it, cooked quickly at a high temperature, and then sliced thinly against the grain. This simple method transforms a budget-friendly cut into a Steak Sunday dinner that my family can’t get enough of!
Key Ingredients for the Best London Broil
The secret to an amazing London Broil lies in the quality of the ingredients and the balance of the marinade and spice rub. Here’s a breakdown of what you’ll need:
| Ingredient Group | Helpful Tip |
|---|---|
| Flank steak | Flank steak is an excellent choice. Its lean nature and long muscle fibers make it perfect for marinating. When cooked hot and fast and sliced correctly (against the grain), it becomes wonderfully tender and flavorful. |
| Marinade base | A good marinade is crucial for tenderizing and adding flavor to the flank steak. A mix of oil, acid (like vinegar), and sweetness (like honey) adds depth and prevents the steak from drying out during cooking. |
| Spice rub | A light spice rub adds an extra layer of flavor and helps create a delicious crust when the steak hits the hot pan. Don’t skip this step! |
| Cooking oil | Use a neutral oil with a high smoke point, such as vegetable or canola oil. This ensures that the steak sears properly without the oil burning and imparting a bitter taste. |
How to Make the Perfect London Broil: A Step-by-Step Guide
Follow these simple steps to achieve London Broil perfection:
- Marinate: Place the steak in the marinade and refrigerate for a minimum of 4 hours, or ideally for 24 hours. This allows the flavors to penetrate the meat and tenderize it.
- Prep: Remove the steak from the refrigerator 20-30 minutes before cooking to allow it to come to room temperature. Discard the marinade, pat the steak dry with paper towels, and season generously with the spice rub.
- Heat: Preheat a heavy skillet (cast iron is ideal) over medium-high heat until it’s very hot. Add the cooking oil and let it shimmer. The pan should sizzle immediately when the steak is added.
- Sear: Place the steak in the hot skillet and sear for 3-4 minutes on each side, without moving it, to develop a rich brown crust. Adjust cooking time based on the thickness of the steak.
- Rest & Slice: Remove the steak from the skillet and let it rest for at least 5-10 minutes before slicing thinly against the grain. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
Choosing the Right Cut of Steak
While London Broil refers to a cooking method, selecting the right cut of steak is essential for the best results. Here are my top recommendations:
- Flank steak (best choice): This is my absolute favorite. It absorbs marinades beautifully, cooks quickly and evenly, and becomes incredibly tender when sliced against the grain. It’s also a relatively affordable cut of beef.
- Flat iron steak (second choice): A great alternative if flank steak isn’t available. Flat iron steak is known for its rich flavor and remains tender when cooked at high heat.
- Steaks labeled “London Broil”: While the name might be tempting, avoid these cuts for this recipe. They tend to be very large and thick, which makes it difficult to cook them evenly using this method.
Storage Tips
This London Broil recipe is best enjoyed fresh for optimal flavor and texture. However, if you have leftovers, let them cool completely, then store them in an airtight container in the refrigerator for up to 3 days. For the best texture, reheat gently in a skillet or enjoy cold, sliced thin, in salads or sandwiches.
More Amazing Steak Recipes:
Dinner
Steak Kebabs with a Basil Sauce
Beef
Steak Fajita Recipe
Dinner
Flat Iron Steak Recipe
Salads With Meat
Grilled Steak Salad Recipe
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.
Prep Time: 15 minutes
Cook Time: 6 minutes
Marinating Time: 4 hours
Total Time: 4 hours 21 minutes
Servings: 2-4 servings (more when served with sides!)
Ingredients
Marinade
- 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
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
Main
- 1-1/2 up to 2 pounds flank steak (see note 1)
Instructions
- Combine the first 7 ingredients (marinade) 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
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.
Serving Suggestions for London Broil
How to Serve: Enjoy this London Broil sliced thinly against the grain, paired with classic sides like potatoes or rice. Complement the steak with a fresh salad or a simple vegetable side dish.
Other Ways to Use It: Transform leftovers into delicious fajitas, vibrant steak bowls, refreshing salads, flavorful wraps, tasty tacos, or hearty sandwiches. London Broil is incredibly versatile – slice it thin over greens, tuck it into tortillas, or pile it onto toasted bread with your favorite spread or sauce.