Flank steak is marinated in a savory marinade and cooked to perfection for a tender juicy steak any time of year!
What You’ll Need For London Broil
Beef: The term “London Broil” refers to the cooking method not the cut of beef. Look for cuts labeled London Broil or flank steak, or use skirt steak or top round steak. Oil: Use olive oil or any light-flavored oil. Acid: Balsamic vinegar is the acid in this marinade; it’s needed to break down the meat and tenderize it. Flavor: Soy sauce adds salt and umami, while garlic and herbs add flavor. Butter: A bit of melted butter before broiling/grilling helps with browning.
How to Cook London Broil
This easy London Broil recipe makes a tender, juicy steak that can be grilled or popped under the broiler! Serve with melted herb butter and your favorite steak sauce.
Leftovers?
Store leftover London Broil in an airtight container in the refrigerator for up to 4 days. Leftovers are great in Beef Barley Soup or as a steak sandwich. Freeze London Broil in a zippered bag for up to one month and thaw in the refrigerator before serving cold or reheating.
Did you enjoy this recipe for London Broil? Be sure to leave a comment and rating below.
An instant-read meat thermometer will ensure London Broil is not under or overcooked. Properly cooked steak should read 125°F for rare up to 130°F for medium-rare. Once the steak is cooked to your liking, it will continue to cook as it rests, so you can pull the steak a few degrees shy of those numbers if desired and wrap it in aluminum foil. Cutting across the grain is a simple trick for tender meat! The grain is the direction of the muscle fibers, and when you slice against it, you make those fibers shorter and for more tender bites.
© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
