London Broil Beef

London Broil
Prep time
Cook time
Total time
London broil is not a cut of beef, but instead a way to prepare it. London broil is usually made with a top round steak, but can also be done with flank steak, or sirloin steak. The secret to a great London broil recipe is a flavorful marinade and being sliced thinly against the grain.
Recipe for: GRASS-FED BEEF
Cut of Meat: Top Round, Flank or Sirloin Steak
Serves: 4
  • ¼ cup balsamic vinegar
  • 2 tbsp olive oil
  • 4 cloves crushed garlic
  • 1 tsp dried rosemary
  • 2 lb boneless top round "London Broil" steak, about 2-inches thick
  • 1 tbsp freshly ground black pepper
  • salt as needed
  2. In a small bowl whisk together the vinegar, oil, garlic, and rosemary. Place the beef on a plate and poke both sides all over with a fork. Transfer to a plastic freezer bag and pour in the marinade. Seal and refrigerate overnight or marinate at least 2-3 hours per inch of steak.
  3. TO COOK:
  4. Turn broiler or grill on high.
  5. Remove the London broil from the marinade and pat dry. Salt generously, and rub in the freshly ground black pepper, on both sides. Place on a broiler pan, or other oven-safe pan or on grill.
  6. Broil about 8 inches under the flame or on grill for approximately 6-7 minutes per side for medium rare - internal temp of 130 degrees F.
  7. Transfer to a plate and cover loosely with foil; let rest for 5-10 minutes. Thinner cuts should rest for 5 minutes and whole roasts 10 minutes. Resting allows the meat to relax and the juices to flow.
  8. TO SERVE:
  9. Cut against the grain into very thin slices. Serve hot, topped with any juices from the plate on which it rested.
Leftover London broil makes great cold roast beef sandwiches.