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London Broil Marinade (How to Cook London Broil) Recipe
It's easy to make tender and juicy Top Round Steak with our perfectly savory, sweet, and (slightly) spicy marinade and step-by-step guide for how to cook London broil.
Prep Time
10 mins
Cook Time
10 mins
Marinate Time
3 hrs
Total Time
3 hrs 18 mins
Servings: 6 servings
Calories: 436 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 2 - 2 ½ pounds London broil
- 3 tablespoons Dijon mustard
- 3 tablespoons light brown sugar
- 3 tablespoons orange juice
- 2 tablespoons soy sauce
- 2 tablespoons fish sauce
- 2 tablespoons grated fresh ginger
- 5-6 cloves garlic minced
- ½ teaspoon crushed red pepper flakes
Instructions
- Place the London broil on a cutting board. Use a sharp knife to score the top and bottom of the London broil, cutting ¼ inch deep, in long strokes, across the surface, spacing the cuts about ¾ inch apart. Then turn the London broil and score again, in perpendicular direction, to create a checkerboard pattern. Turn the London broil over and repeat on the other side. See photos for a reference.
- In a small mixing bowl, combine the Dijon mustard, brown sugar, orange juice, soy sauce, fish sauce, ginger, garlic, and crushed red pepper. Mix well.
- Place the London broil in a rimmed baking dish, or in a gallon zip bag. Pour the marinade over the top. If using a dish, cover the dish with plastic wrap and place in the refrigerator. If using a plastic bag, squeeze the air out of the bag, and zip tightly. Shake the bag around, and place it in the refrigerator
- Marinate the London broil for at least 3 hours, but up to 24 hours.
- To cook the London broil, take the London broil out of the marinade, and discard the remaining marinade. Use paper towels to dry off both flat surfaces of the London broil.
- Preheat the broiler to 500°F. Move the top rack approximately 4 inches from the broiler. Set a large cast-iron skillet on the rack to preheat.
- Once hot, carefully place the London broil in the cast iron skillet. Broil for 4 minutes per side, flipping once, 8 minutes total.
- Remove from the oven and allow the London broil to rest for at least 5 minutes. Then slice into thin strips, against the grain, and serve warm.
Cup of Yum
Notes
- Cool the leftovers completely before transferring to an airtight container. Keep in the fridge for up to 3 days.To freeze, wrap cooled leftovers tightly in plastic wrap or place in a freezer-safe airtight container, like a plastic zipper bag. Then wrap in a layer of aluminum foil for extra protection. Freeze for up to 3 months and thaw in the fridge overnight.
Nutrition Information
Serving
6oz
Calories
436kcal
(22%)
Carbohydrates
9g
(3%)
Protein
40g
(80%)
Fat
27g
(42%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
1g
Monounsaturated Fat
13g
Trans Fat
0.002g
Cholesterol
115mg
(38%)
Sodium
992mg
(41%)
Potassium
596mg
(17%)
Fiber
1g
(4%)
Sugar
7g
(14%)
Vitamin A
101IU
(2%)
Vitamin C
5mg
(6%)
Calcium
33mg
(3%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 436
% Daily Value*
| Serving | 6oz | |
| Calories | 436kcal | 22% |
| Carbohydrates | 9g | 3% |
| Protein | 40g | 80% |
| Fat | 27g | 42% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 0.002g | 0% |
| Cholesterol | 115mg | 38% |
| Sodium | 992mg | 41% |
| Potassium | 596mg | 13% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 101IU | 2% |
| Vitamin C | 5mg | 6% |
| Calcium | 33mg | 3% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.