Classic London Broil - Beef - It's What's For Dinner

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Classic London Broil

Despite it's name, this recipe is very American. London Broil is made with Top Round Steak, marinated for hours in a flavorful mixture, broiled in the oven, and served with a delicious herb-butter.

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Despite it's name, this recipe is very American. London Broil is made with Top Round Steak, marinated for hours in a flavorful mixture, broiled in the oven, and served with a delicious herb-butter.

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• 30 min
• 8SERVINGS
• 210Cal
• 26 gProtein

Test Kitchen Tips

Marinade that has been in contact with uncooked meat must be brought to a full rolling boil for a least one minute before it can be used for basting or as a sauce.

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• 30 min
• 8 SERVINGS
• 210 Cal
• 26 g Protein

Prep Time: 10 min Cook Time: 20 min Total Time: 30 min Cook Mode

Ingredients:

• 1 beef Top Round Steak, cut 1-1'2" thick (about 2 pounds)

Marinade:

• 3/4 cup reduced-sodium beef broth
• 2 tablespoons fresh lemon juice
• 2 tablespoons olive oil
• 1 tablespoon soy sauce
• 1 tablespoon Worcestershire sauce
• 1 teaspoon kosher salt
• 1/2 teaspoon pepper

Herb Butter:

• 4 tablespoons butter, softened
• 1-1/2 tablespoons chopped fresh chives
• 1 tablespoon chopped fresh parsley leaves
• 2 teaspoons chopped fresh tarragon or chervil
• 2 teaspoons fresh lemon juice
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Cooking:

Marinade:

1. Combine Marinade ingredients in small bowl. Place the beef Top Round Steak and marinade in food-safe plastic bag; turn to coat. Close bag securely and marinate in refrigerator for 6 hours or as long as overnight.

Herb Butter:

1. Combine Herb Butter ingredients in small bowl, mixing well. Cover and refrigerate until ready to use.
2. Remove the steak from marinade; discard marinade. Pat steak dry with paper towel. Preheat broiler. Place steak on rack in broiler pan so surface of beef is 3 to 4 inches from heat. Broil 27 to 29 minutes for medium rare (145°F) doneness, turning once
Cook's Tip: To pan broil steak, prepare steps 1 and 2. Remove steak from marinade and pat dry with paper towel. Heat large heavy skillet over medium heat until hot. Rub the steak with an additional 1 tablespoon olive oil. Place steak in skillet; cook 15 to 17 minutes for medium rare (145°F) doneness, turning occasionally.
3. Carve steak into thin slices; top with herb butter and drizzle with pan juices, as desired.

Test Kitchen Tips

Marinade that has been in contact with uncooked meat must be brought to a full rolling boil for a least one minute before it can be used for basting or as a sauce.

Nutrition Information

Nutrition:

207 CALORIES

0 % *

5g SAT FAT

0 % DV **

26g PROTEIN

0 % DV

2.9 mg IRON

0 % DV

4.4 mg ZINC

0 % DV

* Based on a 2,000 calorie diet ** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving, 8 servings: 207 Calories; 99 Calories from fat; 11g Total Fat (5 g Saturated Fat; 4 g Monounsaturated Fat;) 85 mg Cholesterol; 346 mg Sodium; 1 g Total Carbohydrate; 0.1 g Dietary Fiber; 26 g Protein; 2.9 mg Iron; 7.7 mg NE Niacin; 0.8 mg Vitamin B6; 2 mcg Vitamin B12; 4.4 mg Zinc; 26.3 mcg Selenium; 78.8 mg Choline.

This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Iron, and Choline.

The Essential Ingredients

The Essential Ingredients:

• Top Round Steak: Also known as the inside round steak, this is a very lean cut. It is a thick, versatile cut that is best prepared braised or slow cooked. Typically used in London broil or for roast beef.
• Beef Broth: A savory liquid made from beef, beef bones, vegetables and seasonings. You'll find many boxed or canned versions at the grocery store, including low sodium options). Use in place of water or other liquids to add a depth of flavor.
• Worcestershire Sauce: This bold and tangy sauce (and condiment) is a blend of vinegar, anchovies, molasses and spices. It's packed with umami flavor and used to flavor many dishes.
• Soy Sauce: A salty, umami-packed condiment made from fermented soy beans, perfect for marinades, sauces, and stir fry. It's been used in Asian cuisines for centuries!
• Olive Oil: A golden, flavorful natural oil made by pressing olives. It has a rich yet neutral flavor and is commonly used for cooking, sauteing, and drizzling over salads or vegetables. It has a relatively high smoke point and is good for cooking while using high heat.

Safe Handling Tips

Safe Handling Tips:

• Wash hands with soap and water before cooking and always after touching raw meat.
• Separate raw meat from other foods.
• Wash all cutting boards, utensils, and dishes after touching raw meat.
• Do not reuse marinades used on raw foods.
• Wash all produce prior to use.
• Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
• Cook Ground Beef to 160°F as measured by a meat thermometer.
• Refrigerate leftovers promptly.

For more information on degree of doneness and other cooking tips.

For more information on safe food handling and beef safety.

FAQs

FAQs:

• What is top round steak?
Also known as the inside round steak, this is a very lean cut. It is a thick, versatile cut that is best prepared braised or slow cooked. Typically used in London broil or for roast beef.
• What is the best method of cooking this cut?
As its name suggests, broiling is the key to this recipe. Cooking under the broiler gives this cut its signature crust. Cooking on such high heat locks in the moisture of the meat to prevent it from drying out.
• Why is herb butter important in this recipe?
The herb butter, made compound with fresh herbs, citrus, and seasonings, helps provide additional flavor to the meat and adds moisture.
• Can I use a different marinade?
You can customize the marinade with ingredients like balsamic vinegar, red wine, Dijon mustard or fresh herbs.

Butcher Counter

Top Round Steak Round Primal

Thick and versatile weekday cut. Typically broiled or slow-cooked to bring out its best.

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