Easy London Broil Recipe

Name: Easy London Broil Recipe
Prep time: 4 h 15 min
Cook time: 10 min
Total time: 4 h 25 min
Yield: 4 servings
Ingredients: 2 tablespoons balsamic vinegar; 2 tablespoons soy sauce; 1 tablespoon Dijon mustard; 1 teaspoon garlic powder; ½ teaspoon ground cumin; 1.5 pound top round steak; 1 teaspoon Diamond Crystal kosher salt; ¼ teaspoon black pepper

User Reviews

5.0

57 reviews

Excellent

Prep Time
4 hrs 15 mins
Cook Time
15 mins
Total Time
4 hrs 25 mins
Servings
4 servings
Calories
279 kcal
Course
Main Course
Cuisine
American

Easy London Broil Recipe

Winston Campbell

Report

This easy London Broil recipe highlights the bold, beefy flavor of top round steak and requires very little work!

Share:

I Made This!

42 people made this

Print

14 people printed this

Save this

34 people saved this

Ingredients

Servings

2 tablespoons balsamic vinegar
2 tablespoons soy sauce or a gluten-free alternative
1 tablespoon Dijon mustard
1 teaspoon garlic powder
½ teaspoon ground cumin
1.5 pound top round steak 1 - 1.25 inches thick
1 teaspoon Diamond Crystal kosher salt or ½ teaspoon of any other salt, including Morton kosher salt
¼ teaspoon black pepper

Add to Shopping List

Instructions

Marinate the steak:

Whisk the balsamic vinegar, soy sauce, mustard, garlic powder, and cumin in a small bowl.
Place the steak in a Ziploc bag. Pour the marinade into the bag and rub it all over the steak. Seal the bag, removing as much air as possible. Place the bag on a plate in the fridge for at least 4 hours or overnight. If you're home while the steak is marinating, flip it occasionally.

Cook the steak:

Remove the steak from the fridge 1-2 hours before cooking to allow it to reach room temperature. Heat a well-seasoned cast iron skillet over medium-high heat until very hot, for about 3 minutes.
Remove the steak from the bag and pat it dry with paper towels. Sprinkle it on both sides with salt and pepper.
Place the steak in the hot skillet. Cook it for 3 minutes without moving.
Flip the steak to the other side (it should be deeply browned and slightly charred on the first side) and cook for 3 more minutes, again without moving it.
Using oven mitts, remove the skillet from the heat. Tent it with foil to allow the steak to rest and finish cooking from the skillet's heat for 5 minutes.
Transfer the steak to a cutting board. Slice it thinly and serve.

Notes

If you have a frozen top round steak, it's perfectly fine to marinate it while it's still frozen. I often do. Simply place the frozen steak in a resealable bag with the marinade and place it in the fridge overnight.
If your cast-iron skillet is well seasoned, there's no need to add oil to the pan before frying the steak. If you'd like to add fat to the skillet, it's best to use fats appropriate for high-heat cooking, such as avocado oil or ghee.
The best way to make sure the steak is done to your liking is using an instant-read thermometer. Rare is 120-125°F (a warm red center). Medium-rare is 130-135°F (mostly pink center with some red in the middle). However, the USDA recommends cooking meat to an internal temperature of 145°F.
You can keep the leftovers in a sealed container in the fridge for 3-4 days. Thinly sliced and served cold, they make the perfect topping for salads. You can also freeze them in freezer bags for up to three months.