0.0 from 0 votes
London Broil Recipe
Try this London Broil recipe when you need a simple but impressive dish to serve for dinner. It cooks in under 20 minutes!
Prep Time
20 mins
Cook Time
20 mins
Additional Time
2 hrs
Total Time
2 hrs 26 mins
Servings: 6 servings
Calories: 288 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- ⅓ cup balsamic vinegar (80ml)
- 3 tablespoons soy sauce
- 3 tablespoons Worcestershire sauce
- 2 tablespoons olive oil
- 6 garlic cloves minced
- 1 teaspoon onion powder
- 1 teaspoon salt
- ¾ teaspoons ground black pepper
- 2 pounds London broil such as round steak (900g)
- 1 tablespoon canola oil
Instructions
- In a large ziptop bag, combine the balsamic vinegar, soy sauce, Worcestershire sauce, olive oil, garlic, and onion powder. Add the steak, and seal the bag. Chill for at least 2 hours, or ideally 12 to 24 hours.
- Remove the steak from the marinade, and discard the marinade. Pat the steak dry with paper towels. Season the steak all over with 1 teaspoon salt and ¾ teaspoon pepper. Let stand at room temperature for 15 minutes.
- Heat the canola oil in a large skillet over medium. Cook the steak until well browned on the bottom, 3 to 4 minutes. Flip and cook until browned on the other side, and the internal temperature registers 135°F for medium-rare, 3 to 4 minutes more.
- Transfer steak to a cutting board and let rest for 10 minutes. Thinly slice the steak against the grain to serve.
Cup of Yum
Notes
- Don't marinate the steak for too long. Twenty-four hours is the maximum. Leaving the steak in the marinade for longer than that will cause the texture to become unpleasantly mushy instead of tender.
- Let the steak stand at room temperature before cooking. This will ensure the steak cooks evenly. If it is too cold, the outside may cook too fast while the inside remains undercooked.
- Let the steak rest after cooking. The temperature will rise 5 to 10 degrees, so the resting time is important for the steak to finish cooking to your desired doneness. In addition, while the beef rests, the juices redistribute, so the end result is perfectly juicy.
- Cut the steak against the grain for tender, never chewy, bites. You can determine the grain of the steak by looking for the textured lines in the meat. Cut perpendicular to the direction that they are running. When sliced, you should see a vertical grain pattern in each slice.
Nutrition Information
Calories
288kcal
(14%)
Carbohydrates
6g
(2%)
Protein
36g
(72%)
Fat
12g
(18%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
7g
Trans Fat
0.01g
Cholesterol
92mg
(31%)
Sodium
1102mg
(46%)
Potassium
686mg
(20%)
Fiber
0.2g
(1%)
Sugar
3g
(6%)
Vitamin A
8IU
(0%)
Vitamin C
2mg
(2%)
Calcium
56mg
(6%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 288
% Daily Value*
| Calories | 288kcal | 14% |
| Carbohydrates | 6g | 2% |
| Protein | 36g | 72% |
| Fat | 12g | 18% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 92mg | 31% |
| Sodium | 1102mg | 46% |
| Potassium | 686mg | 15% |
| Fiber | 0.2g | 1% |
| Sugar | 3g | 6% |
| Vitamin A | 8IU | 0% |
| Vitamin C | 2mg | 2% |
| Calcium | 56mg | 6% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.