London Broil Recipe
Make a juicy, restaurant-worthy London Broil with a bold marinade, low-and-slow roasting, and a sizzling reverse sear finish.
Ingredients
- 2 ½ pound top round steak or flank steak
- 5 finely grated cloves of garlic
- 1 finely grated peeled shallot
- 3 tablespoons Worcestershire sauce
- 3 tablespoons soy sauce
- 3 tablespoons champagne vinegar
- 2 tablespoons packed light brown sugar
- 6 to 8 sprigs fresh thyme
- 2 teaspoons Dijon mustard
- pinch of salt
- 1 teaspoon ground black pepper
- ½ cup neutral flavored oil + 3 tablespoons
Instructions
- Start by tenderizing the steak using a jaccard or meat mallet. This will help soften the muscle tissues greatly. Set to the side.
- In a large bowl, add in the garlic, shallots, Worcestershire sauce, soy sauce, vinegar, brown sugar, thyme, Dijon, salt, and pepper. Using a whisk, slowly drizzle in the ½ cup of oil to emulsify the marinade.
- Once combined, transfer to a casserole dish or plastic zip bag. Add in the tenderized steak and ensure it is thoroughly coated.
- Cover and marinate in the fridge for 4 and up to 24 hours.
- When you’re ready to cook it, remove it from the fridge to take the chill off. In the meantime, heat the oven to 250°.
- Add the steak to a rack over a sheet tray. Be sure to insert a thermometer into the thickest part of the beef's center, and cook on an upper rack until it reaches 110°. This will take about an hour, aiming for a final internal temperature of 125°F for medium-rare.
- Once it reaches this temperature, remove the steak from the oven, add a large cast-iron pan to the oven, and immediately turn the broiler to high. We want that pan smoking hot.
- Once it is hot, 500° or more, pull out the rack and add in the remaining 3 tablespoons of oil.
- Place the steak directly into the pan and cook under the broiler for 2 minutes per side. It should not go past 120° internally. While I do keep the thermometer in, I usually wrap it in foil to protect it from the broiler's heat.
- Remove the steak and rest over a rack on a sheet tray for 10 minutes. During this resting time, the steak should push up to 125° to 128° internally, which is a beautiful medium-rare.
- Thinly slice the steak and serve.
Notes
I’ve tested London broil in restaurants and at home, and the single most important thing I’ve learned is to always start by tenderizing the meat. It’s the #1 way to ensure your meat absorbs that delicious marinade and becomes super tender after cooking. I like to do this with a Jaccard, a tool with several fine blades that break down connective tissue.
Marinating time: I always marinate the beef for at least 4 hours, up to 24 hours. Basically, the longer the soak, the better the steak.
Rest the steak: I rest the steak after the low-and-slow roast for 2 to 5 minutes. This short rest dries the surface slightly, which helps the Maillard reaction happen quickly during searing.
Medium-rare is best: I aim for a final internal temperature of 125ºF to 128°F for medium-rare. You can make it more well-done if you prefer, but you’ll lose that sweet spot where the steak is tender, juicy, and full of flavor.
Slow cooker method: I haven’t tested the slow cooker method, but it could work. Start by searing the beef in a hot pan on the stove, then transfer it to the slow cooker with the marinade. Cook on low for 6 to 8 hours or on high for 3 to 4 hours, or until tender. If you still want that reverse-sear crust, finish the steak under the broiler for a few minutes.
Make-Ahead: You can marinate the steak hours ahead of time, but cooked London broil should be sliced and served as soon as it’s done resting.
How to Store: Let the leftover steak cool to room temperature, then wrap it tightly or store it in an airtight container and refrigerate for up to 3 to 4 days.
How to Reheat: Heat a skillet over medium-low, add the sliced steak with a splash of broth or water, and cook until warmed through. You can also reheat London broil in the oven at 250°F, loosely covered with foil.
Nutrition
Calories: 894kcalCarbohydrates: 12gProtein: 59gFat: 68gSaturated Fat: 20gPolyunsaturated Fat: 10gMonounsaturated Fat: 37gTrans Fat: 0.1gCholesterol: 173mgSodium: 1099mgPotassium: 958mgFiber: 1gSugar: 8gVitamin A: 129IUVitamin C: 6mgCalcium: 61mgIron: 6mg