London Broil: Perfectly Tender, Juicy, and Flavorful in the Oven
Achieve a perfectly tender, juicy London Broil in your oven every time with our savory, sweet, and subtly spicy marinade. This comprehensive guide provides step-by-step instructions to master this classic dish, ensuring a delicious meal that’s both impressive and budget-friendly.
Discover the Delight of London Broil
London Broil holds a special place in the hearts of many, offering a fantastic blend of elegance and affordability. For years, it has been a go-to meal for those looking to create a “fancy” dinner without breaking the bank. This versatile beef dish has graced countless tables, becoming a staple for memorable occasions and simple weeknight dinners alike.
It’s important to clarify a common misconception: “London Broil” isn’t actually a specific cut of beef. Instead, it refers to the cooking method – a high-heat broiling technique designed to quickly cook a thicker cut of meat. The most commonly used cut for London Broil is a Top Round Steak. This particular cut is favored for its beefy flavor and lean texture, making it an excellent choice for broiling. When prepared correctly, Top Round transforms into a remarkably tender and juicy steak, defying its typically lower price point compared to more premium cuts. This makes London Broil an ideal option for anyone seeking a high-quality meal that’s both economical and incredibly satisfying.
Mastering London Broil: The Key to Perfection
The secret to achieving an outstanding Top Round Steak, disguised as London Broil, lies in a trifecta of techniques: scoring, marinating, and broiling. These steps work in harmony to transform a lean cut of beef into a tender, flavor-packed masterpiece.
Scoring the meat is a critical first step. By making shallow cuts across the surface, you create more surface area for the marinade to penetrate, ensuring that the savory, sweet, and spicy flavors soak deep into the beef fibers. This also helps in breaking down tougher connective tissues, leading to a more tender result.
Our carefully crafted London Broil marinade is a symphony of flavors. It perfectly balances salty soy sauce and fish sauce with the mellow sweetness of brown sugar, the zesty brightness of orange juice, and the piquant kick of Dijon mustard, ginger, garlic, and optional red pepper flakes. This robust combination not only infuses the steak with incredible taste but also helps tenderize the meat through its acidic and enzymatic components.
Finally, broiling the London Broil at high heat is essential. This method creates a beautifully caramelized, crispy exterior while keeping the interior succulent and perfectly cooked to your desired doneness, typically a medium-rare to medium. The intense, direct heat locks in juices, ensuring every slice is bursting with flavor and boasts a delightful texture.
The Ultimate London Broil Marinade Ingredients
Crafting the perfect London Broil starts with a phenomenal marinade. Each ingredient plays a vital role in tenderizing the meat and infusing it with layers of complex flavor. Here’s what you’ll need for this irresistible blend:
- London Broil (Top Round Steak): The star of the show. Choose a cut from the Top Round, known for its lean texture and rich beef flavor, which responds beautifully to marinating and high-heat cooking.
- Dijon Mustard: Adds a sharp, tangy, and slightly spicy depth to the marinade, helping to emulsify the ingredients and penetrate the meat.
- Light Brown Sugar: Contributes a mellow, caramelized sweetness that balances the savory and acidic notes. It also aids in tenderizing the meat and promotes a beautiful browning during broiling.
- Orange Juice: Provides a subtle citrus acidity that helps break down tough muscle fibers, leading to a more tender steak. Its fruity notes are mild and enhance the overall flavor profile without overpowering the beef.
- Soy Sauce (Low-Sodium Recommended): A cornerstone of umami, delivering a salty, savory base. Low-sodium is preferred to control overall saltiness, or you can substitute coconut aminos for a gluten-free option.
- Fish Sauce (or Worcestershire Sauce): Don’t let the name deter you! Fish sauce offers an incredible depth of funky, savory umami and a hint of sweetness, elevating the beef’s natural flavors. Worcestershire sauce is a great alternative with a similar savory and tangy profile.
- Fresh Ginger (Peeled and Grated): Introduces a warm, spicy, and aromatic zing that complements the other strong flavors in the marinade.
- Garlic (Minced): An essential aromatic, providing a pungent, savory foundation that pairs exquisitely with beef.
- Crushed Red Pepper Flakes (Optional): For those who enjoy a bit of heat, these flakes add a pleasant warmth and subtle kick, rounding out the marinade’s complex profile.
Alternative Beef Cuts for London Broil
While Top Round is the most common cut for London Broil, several other lean and flavorful beef cuts can be successfully prepared using this marinade and high-heat technique. These alternatives offer similar taste and texture when properly tenderized:
- Flank Steak
- Sirloin Steak
- Skirt Steak
- Bavette Steak
- Hanger Steak
Even tougher cuts like Brisket, while requiring a longer marinating time, can become wonderfully tender and flavorful when prepared with this robust marinade and appropriate cooking adjustments.
How to Marinate and Cook London Broil to Perfection
Achieving a wonderfully tender and flavorful London Broil is straightforward with the right technique. Follow these steps for a consistently delicious result:
Step 1: Scoring the London Broil
Lay your London Broil (Top Round Steak) on a clean cutting board. Using a sharp knife, make shallow cuts, about ¼ inch deep, across the surface in long strokes. Space these cuts approximately ¾ inch apart. After completing one direction, turn the meat and repeat the scoring in a perpendicular direction, creating a distinctive checkerboard pattern. Flip the London Broil and repeat the scoring process on the other side. This critical step increases the surface area for marinade absorption, aids in tenderization, and promotes even cooking.
Step 2: Preparing the Marinade
In a small mixing bowl, combine all the marinade ingredients: Dijon mustard, light brown sugar, orange juice, soy sauce, fish sauce (or Worcestershire sauce), grated fresh ginger, minced garlic, and crushed red pepper flakes (if using). Whisk thoroughly until all ingredients are well combined and the sugar has dissolved.
Step 3: Marinating the Steak
Place the scored London Broil into a rimmed baking dish or a large gallon-sized zip-top bag. Pour the prepared marinade evenly over the meat, ensuring it’s fully coated. If using a baking dish, cover it tightly with plastic wrap. If using a zip-top bag, press out as much air as possible before sealing, then gently massage the bag to distribute the marinade. Refrigerate the London Broil for a minimum of 3 hours, but ideally for 6-12 hours, and no longer than 24 hours. Marinating for too long can result in a mushy texture due to excessive tenderization.
Step 4: Preparing for Broiling
When you’re ready to cook, remove the London Broil from the refrigerator and discard the used marinade. Pat both flat surfaces of the steak thoroughly dry with paper towels. A dry surface is crucial for achieving a good sear and crispy exterior under the broiler. Preheat your oven broiler to 500°F (260°C). Position the top oven rack approximately 4 inches from the broiler heating element. Place a large cast-iron skillet (or another broiler-safe pan) on the rack while the oven preheats; this ensures the pan is scorching hot when the meat goes in, aiding in immediate searing.
Step 5: Broiling the London Broil
Carefully transfer the dried London Broil into the preheated cast-iron skillet. Broil the steak for 4 minutes per side, flipping it once halfway through, for a total cooking time of 8 minutes. This timing typically yields a perfect medium-rare doneness. If you prefer your steak more done, you may add an extra minute per side, but be cautious not to overcook as lean cuts can become tough quickly. Use a meat thermometer to check for desired internal temperature (130-135°F for medium-rare, 135-140°F for medium).
Step 6: Resting and Slicing
Once cooked, remove the London Broil from the oven and allow it to rest on a cutting board for at least 5-10 minutes. Resting is paramount; it allows the juices to redistribute throughout the meat, ensuring a tender and moist steak. After resting, slice the London Broil thinly against the grain. Slicing against the grain shortens the muscle fibers, making each bite incredibly tender. Serve warm and enjoy!
For a detailed ingredient list and printable recipe card, please refer to the recipe section below.
What to Serve with London Broil
London Broil is a versatile main course that pairs wonderfully with a wide array of side dishes. Here are some excellent accompaniments to complete your meal:
Potato Pairings:
Potatoes are a classic match for steak. Consider serving your London Broil with tender crispy roasted potatoes, light and fluffy baked potatoes (our foolproof microwave method is a game-changer), creamy mashed potatoes, or elegant hasselback potatoes for a comforting starch.
Vibrant Vegetable Sides:
Any fresh vegetable will complement a perfectly cooked steak. Keep it simple and delicious with a side of roasted broccoli or steamed broccoli, crisp air fryer asparagus, savory air fryer green beans, tender Brussels sprouts, or rich sautéed mushrooms.
Delicious Sauces and Toppings:
The sweet, spicy, and savory profile of this London Broil also harmonizes beautifully with Tex-Mex inspired sauces or creamy additions. In the accompanying photos, the steak is served with a vibrant avocado crema sauce and fresh sliced green onions. Other delightful options include a bright creamy chimichurri sauce, unbelievably flavorful cowboy butter, or an indulgent cognac cream sauce.
Versatile Meal Ideas:
Beyond a traditional steak dinner, thinly sliced broiled Top Round is excellent for meal prep and other dishes. Enjoy it in hearty sandwiches and wraps, tossed into fresh salads, or loaded into flavorful burritos or tacos! It’s also perfect for any recipe that calls for pre-cooked steak, like steak fajita roll-ups.
Frequently Asked Questions About London Broil
While it is technically possible to broil steak without marinating, it is strongly recommended against, especially for lean cuts like Top Round or Flank Steak, which are naturally tougher. The marinade plays a crucial role. Its acidic components (like orange juice and Dijon mustard), along with salt and sugar, work to break down the meat’s protein fibers, resulting in a significantly more tender and palatable steak. Without it, you’re likely to end up with a chewy and less flavorful result.
Yes, 48 hours is generally too long for marinating London Broil. For optimal tenderization and flavor infusion, aim for a marinating period between 3 to 24 hours. Within this window, the marinade effectively works its magic without overdoing it. Marinating for longer than 24 hours, especially with acidic marinades, can lead to the meat becoming “over-tenderized,” resulting in an unpleasantly mushy or mealy texture.
Properly stored London Broil leftovers will last in the refrigerator for up to 3 days. Ensure the cooked steak is cooled completely before transferring it to an airtight container. For longer storage, London Broil can be frozen. Wrap cooled leftovers tightly in plastic wrap, then add an additional layer of aluminum foil for extra protection against freezer burn. It can be frozen for up to 3 months. To enjoy, thaw overnight in the refrigerator before reheating.
Absolutely! Customizing your marinade with fresh herbs can add another layer of complexity and aroma. While ginger is a key component in this recipe, you can experiment by adding fresh rosemary, thyme, oregano, and/or chives for an earthy, herbaceous twist. A little lemon zest would also be a lovely addition, complementing the citrus notes and adding brightness.
Looking for More Easy Beef Recipes?
If you loved this London Broil recipe, you’ll be thrilled with these other incredible beef dishes that are perfect for any occasion:
London Broil Marinade Recipe
It’s easy to make tender and juicy Top Round Steak with our perfectly savory, sweet, and (slightly) spicy marinade and step-by-step guide for how to cook London broil.
Video
Ingredients
- 2 – 2 ½ pounds London Broil
- 3 tablespoons Dijon mustard
- 3 tablespoons light brown sugar
- 3 tablespoons orange juice
- 2 tablespoons soy sauce
- 2 tablespoons fish sauce
- 2 tablespoons grated fresh ginger
- 5-6 cloves garlic minced
- ½ teaspoon crushed red pepper flakes
Instructions
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Place the London Broil on a cutting board. Use a sharp knife to score the top and bottom of the London Broil, cutting ¼ inch deep, in long strokes, across the surface, spacing the cuts about ¾ inch apart. Then turn the London Broil and score again, in a perpendicular direction, to create a checkerboard pattern. Turn the London Broil over and repeat on the other side. See photos for a reference.
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In a small mixing bowl, combine the Dijon mustard, brown sugar, orange juice, soy sauce, fish sauce, ginger, garlic, and crushed red pepper. Mix well.
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Place the London Broil in a rimmed baking dish, or in a gallon zip bag. Pour the marinade over the top. If using a dish, cover the dish with plastic wrap and place in the refrigerator. If using a plastic bag, squeeze the air out of the bag, and zip tightly. Shake the bag around, and place it in the refrigerator.
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Marinate the London Broil for at least 3 hours, but up to 24 hours.
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To cook the London Broil, take it out of the marinade, and discard the remaining marinade. Use paper towels to dry off both flat surfaces of the London Broil.
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Preheat the broiler to 500°F (260°C). Move the top rack approximately 4 inches from the broiler. Set a large cast-iron skillet on the rack to preheat.
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Once hot, carefully place the London Broil in the cast iron skillet. Broil for 4 minutes per side, flipping once, for a total of 8 minutes.
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Remove from the oven and allow the London Broil to rest for at least 5-10 minutes. Then slice into thin strips, against the grain, and serve warm.
Notes
Cool the leftovers completely before transferring to an airtight container. Keep in the fridge for up to 3 days.
To freeze, wrap cooled leftovers tightly in plastic wrap or place in a freezer-safe airtight container, like a plastic zipper bag. Then wrap in a layer of aluminum foil for extra protection. Freeze for up to 3 months and thaw in the fridge overnight.