5.0 from 12 votes
London Broil
Unleash the power of flavor with this London Broil recipe that’s as easy as it is delicious! Marinated in a succulent blend of herbs and umami-rich sauces, this steak is a carnivore's dream come true. Whether you're grilling in the summer sun or broiling for a cozy dinner, this dish is your one-way ticket to a gourmet meal right at home.
Prep Time
10 mins
Cook Time
10 mins
Marinating Time
2 hrs
Total Time
2 hrs 22 mins
Servings: 6
Calories: 291 kcal
Course:
Dinner
Cuisine:
American
Ingredients
- ¼ cup olive oil
- ¼ cup soy sauce low sodium
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 2 cloves garlic minced
- 1 teaspoon black pepper freshly ground
- ½ teaspoon salt or to taste
- 1 tablespoon dried rosemary chopped
- 1 tablespoon dried thyme chopped
- 1 tablespoon fresh parsley chopped
- 2 pounds London Broil steak such as flank steak or top round
Instructions
- In a small bowl, whisk together the olive oil, soy sauce, Worcestershire sauce, Dijon mustard, minced garlic, black pepper, salt, chopped rosemary, chopped thyme, and chopped parsley.
- Place the London Broil steak in a large, shallow dish or a resealable plastic bag.
- Pour the marinade over the steak, making sure it's evenly coated. Cover the dish or seal the bag and marinate in the refrigerator for at least 2 hours, or overnight for best results.
- When ready to cook, preheat the grill or broiler to high heat.
- Remove the steak from the marinade and discard the remaining marinade.
- Grill or broil the steak for 5-6 minutes per side, or until the internal temperature reaches 130°F for medium-rare or 140°F for medium, using a meat thermometer to check for doneness.
- Transfer the steak to a cutting board and let it rest for 5-10 minutes before slicing against the grain into thin strips and serving.
Cup of Yum
Notes
- London Broil is a type of beef steak that is typically cut from the top round or flank region of the cow. It is a lean and flavorful cut that is often used for marinating and grilling, broiling, or pan-searing.
- Marinating Time is Key: For optimal flavor, marinate for at least 2 hours, but overnight is best.
- Temperature Matters: Use a meat thermometer for precise doneness—130°F for medium-rare and 140°F for medium.
- Rest Before Slicing: Let the meat rest for 5-10 minutes before slicing to lock in the juices.
- Herb Variations: Feel free to substitute dried herbs with fresh, just triple the amount.
- Gluten-Free Option: Substitute soy sauce with tamari for a gluten-free version.
Nutrition Information
Serving
1serving
Calories
291kcal
(15%)
Carbohydrates
3g
(1%)
Protein
36g
(72%)
Fat
14g
(22%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
9g
Cholesterol
92mg
(31%)
Sodium
775mg
(32%)
Potassium
672mg
(19%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
130IU
(3%)
Vitamin C
4mg
(4%)
Calcium
54mg
(5%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 291
% Daily Value*
| Serving | 1serving | |
| Calories | 291kcal | 15% |
| Carbohydrates | 3g | 1% |
| Protein | 36g | 72% |
| Fat | 14g | 22% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 9g | 45% |
| Cholesterol | 92mg | 31% |
| Sodium | 775mg | 32% |
| Potassium | 672mg | 14% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 130IU | 3% |
| Vitamin C | 4mg | 4% |
| Calcium | 54mg | 5% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.