Juicy London Broil Made Easy On The Stovetop - Small Town Woman

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This flavor-packed London Broil recipe combines an easy tenderizing marinade with easy tips and hints on cooking this less expensive cut of beef. Prepare to have your taste buds tantalized and your pocketbook eased.

Follow my recipe tips and hints for a super tender result. For an over-the-top steak dinner, I love to serve this with garlic mashed potatoes, roasted carrots, and no-knead bread.

London broil sliced and put on a plate with baby potatoes.

With the cost of beef constantly rising, this is one of my family’s favorite recipes. The London Broil (top round steak) is a less expensive cut of meat than most steaks, beef tenderloin, or petite shoulder (one of my favorites). However, it does need a little more attention using a meat mallet and a simple eight-ingredient marinade.

Ingredient Notes and Substitutions

London broil beef: (top round steak) If this beef cut is unavailable, you can substitute flank steak or skirt steak.
Vinegar: I like to use balsamic vinegar because it is so rich in flavor, but apple cider vinegar and red wine vinegar work well too.
Dijon mustard: or spicy brown mustard
Seasonings: such as dried thyme, dried oregano, dried marjoram, freshly ground black pepper, salt, and seasoned salt.

Sliced london broil steak on a plate with baby Yukon gold potatoes.

How to Cook London Broil

This is just the nutshell version of the recipe. See the recipe card below for ingredients and complete directions.

Pound the meat with the ridged side of a meat mallet. Combine it with the marinade ingredients in a large zipper bag. Refrigerate for 12 hours, turning several times.

When ready to cook, remove the steak from the fridge and bring it to room temperature. Pat it dry with paper towels.

Heat a thin coating of oil over medium-high heat in a heavy skillet. Sear it for 5-7 minutes. Flip and sear the other side for about 5 minutes. I like to weigh it down with the bottom of another heavy skillet, but you must keep an eye on it so it does not burn.

Let the steak rest for 10 minutes, covered loosely with aluminum foil. Slice the meat against the grain.

Thin slices of pan seared steak with boiled baby potatoes.

Preparation Tips

Save yourself a dish and mix the marinade ingredients in a large zipper bag.
Marinate the steak for 12-24 hours max. This will help tenderize the meat and make it tasty from the marinade bath.
This particular cut is best served medium rare to barely medium (130-135 degrees). Cooking it too long makes it dry and tough. Use a meat thermometer to ensure proper cooking temperature.
To grill London broil, marinate the meat as directed. Preheat the grill to medium-high heat. Cook the steak for 7 minutes, then flip and cook for another 5 minutes or until the meat reaches an internal temperature of 130-135 degrees. Cover and let it rest for 10 minutes. Slice the steak against the grain.

Serving Suggestions

Potatoes are always a great choice! Try scalloped potatoes, roasted rosemary potatoes, or loaded baked potatoes.

A salad adds texture and balance. I like to serve arugula salad, Italian salad, or strawberry spinach salad.

Vegetables add balance and fiber. Green beans almondine, Brussels sprouts and bacon, and roasted cauliflower are just a few of my favorites.

London Broil

This less expensive cut of beef is marinated overnight and then seared in a skillet on the stovetop producing a flavorful, tender steak. Be sure to read my helpful recipe tips for a delicious outcome. 4.99 from 124 votes Print Pin Rate Course: main meal beefCuisine: American Prep Time: 10 minutes Cook Time: 12 minutes Servings: 6 serving Calories: 290kcal Author: Beth Pierce

Ingredients

2 lbs London Broil sirloin or flank steak
2 cloves garlic minced
¼ cup balsamic vinegar
¼ cup Worcestershire sauce
2 tablespoons low sodium soy sauce
2 tablespoons Dijon mustard
2 tablespoons olive oil
2 tablespoons brown sugar or honey
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
¼ teaspoon freshly ground black pepper
1/4 teaspoon kosher salt.
2 teaspoons vegetable oil or canola oil

Instructions

Pound the steak on both sides with the ridged side of a meat mallet.
In a large zipper plastic bag, mix garlic, balsamic vinegar, Worcestershire sauce, soy sauce, Dijon mustard, olive oil, brown sugar, thyme, oregano, fresh ground black pepper, and kosher salt. Add the steak; seal and refrigerate for 12-24 hours, turning several times.
Remove the steak from the bag, discarding the marinade. Thoroughly dry with paper towels. Heat the canola oil in a large skillet over medium-high heat. Add the steak and place a heavy skillet bottom down on it to weigh it down and sear it. Cook for about 6-7 minutes. Keep an eye on the steak. If it is cooking too fast reduce the heat. Flip and sear the other side for about 5 minutes, placing the skillet on it.
Remove to a cutting board. Cover with a loose aluminum tent; let rest for 10 minutes. Using a sharp knife, slice thinly against the grain. Serve promptly.

Notes

If this cut of beef is not available, you can substitute flank steak.
Save yourself a dish and mix the marinade ingredients in a large zipper bag.
Marinate the steak for 12-24 hours max. This will help tenderize the meat and make it really tasty from the marinade bath.
This particular cut is best served medium rare to barely medium (130-135 degrees). Cooking it too long makes it dry and tough. Use a meat thermometer to ensure proper cooking temperature.
Let it rest for 10 minutes, covered loosely with an aluminum foil tent. This allows for the juices to be redistributed through the meat.