Easy London Broil Recipe
User Reviews
5
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Prep Time
4 hrs 15 mins
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Cook Time
10 mins
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Total Time
4 hrs 25 mins
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Servings
4 servings
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Calories
279 kcal
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Course
Main Course
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Cuisine
American
Easy London Broil Recipe
Description
The Easy London Broil Recipe uses a marinade of balsamic vinegar, soy sauce, Dijon mustard, garlic powder, and ground cumin to enhance the flavor and tenderness of a top round steak. After marinating for at least four hours or overnight, the steak is cooked in a well-seasoned cast iron skillet, searing each side for three minutes to develop a browned, slightly charred crust. Seasoned simply with kosher salt and black pepper, the steak achieves a savory profile for slicing and serving.
The final steak offers a texture with a charred outer layer while maintaining juiciness inside, depending on desired doneness. Cooking from room temperature and patting the steak dry before searing helps achieve better caramelization.
Leftover steak can be refrigerated for several days and served thinly sliced, especially cold in salads or sandwiches, adding practicality to this recipe.
Marinating frozen steak overnight is acceptable, and using a thermometer can help achieve preferred doneness. A well-seasoned cast iron skillet may not require added oil, but if used, choose fats suited to high heat like avocado oil or ghee.
Ingredients
- 2 tablespoons balsamic vinegar
- 2 tablespoons soy sauce or a gluten-free alternative
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- ½ teaspoon cumin ground
- 1.5 pound top round steak 1 - 1.25 inches thick
- 1 teaspoon kosher salt or ½ teaspoon of any other salt, including Morton kosher salt, Diamond Crystal brand
- ¼ teaspoon black pepper
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
- Frozen top round steak can be marinated directly from frozen by placing it with marinade in the refrigerator overnight.
- Use a well-seasoned cast iron skillet without added oil, or add high-heat oils such as avocado oil or ghee if desired.
- Check steak doneness with an instant-read thermometer: rare at 120-125°F, medium-rare at 130-135°F; USDA recommends 145°F.
- Store leftovers in a sealed container in the fridge for 3-4 days or freeze for up to 3 months.
- Leftover steak slices are ideal cold toppings for salads.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 279 kcal
% Daily Value*
| Serving | 0.25recipe | |
| Calories | 279kcal | 14% |
| Carbohydrates | 1g | 0% |
| Protein | 35g | 70% |
| Fat | 14g | 22% |
| Saturated Fat | 6g | 30% |
| Sodium | 721mg | 30% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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