London Broil is a lean cut of beef that is marinated and then broiled on high heat for a short time to your desired doneness, resulting in the most tender and flavorful steak. This is one of my favorite ways to prepare steak, especially when it’s topped with cowboy butter! Try my Cheesy Stuffed Flank Steak for another deliciously prepared cut of beef!
What is London Broil?
London broil refers to two things, the method of cooking a cut of beef and the cut of beef itself. Flank steaks and top-round steaks are both considered London broil. Both are lean with a tough texture, which makes them perfect for marinating and cooking at high heat (London broil method), resulting in a tasty tender bite of steak.
Ingredients & Substitutions
Meat: Look for a flank steak, skirt steak, or top-round steak. (In fact, some of these cuts of steak will be labeled as London broil.) Flank steak comes from the abdominal muscle of a cow and is pretty tough. Top-round steak is another tough cut of meat that is sometimes referred to as flank steak. With the tough texture of each cut, the marinade soaks into the meat well, tenderizing it.
Marinade: The marinade is what cuts through the toughness of the connective tissue of the steak, tenderizing it. The marinade also adds flavor. Be sure to let the meat marinate for a minimum of 2 hours, up to overnight.
Cowboy Butter: Although optional, topping the London broil with this homemade flavored butter puts the taste of the steak over the top! So, I highly recommend it!
Can I Make London Broil Without Searing the Meat?
You can make London broil without searing the meat first, but doing so is worth the extra few minutes. Searing the meat will help improve its flavor and texture. It also creates a flavorful crust on the outside while locking in the juices while cooking.
How to Slice London Broil
London broil should be sliced against the grain to ensure tenderness. Here’s how to slice it:
- Let the cooked London broil rest for about 10 minutes before slicing to allow the juices to redistribute.
- Look for the direction of the muscle fibers, which will be visible on the surface of the meat. These fibers will be running in one direction.
- Slice the meat across the grain perpendicular to the muscle fibers, which will break them up and make the meat tender.
- Cut the meat into thin slices, about 1/4-inch thick.
It’s important to note that the direction of the grain can change in different sections of the London broil, so you may need to adjust your slicing direction as you go. Additionally, if you’re having difficulty identifying the direction of the grain, you can try pulling the meat apart slightly with your fingers to see which way the fibers are running. Serve it with a side of Roasted Potatoes for a satisfying meal.
How to Store London Broil
Once cooked, you can store London broil in the refrigerator. First, let it come to room temperature. Then, store it in an airtight container for up to 3-4 days.
- 2 pounds London broil, flank steak, skirt steak, or top-round steak
- 3 cloves garlic, minced
- ¼ cup (58 g) soy sauce
- ¼ cup (53 g) extra-virgin olive oil, plus 1 tablespoon
- ¼ cup (63.75 g) balsamic vinegar
- 1 teaspoon paprika
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- parsley, chopped for garnish
- cowboy butter, for serving
- To a small bowl, add garlic, soy sauce, olive oil, balsamic vinegar, paprika, salt, and pepper. Mix until combined.
- To a zippered plastic bag, add the London broil and the marinade. Refrigerate for at least 2 hours, up to overnight.
- When ready, take the London Broil out of the refrigerator about 30 minutes before you are ready to cook it to allow it to come to room temperature.
- Preheat your oven to broil, positioning the rack in the middle of the oven.
- Remove the London Broil from the marinade, discarding the marinade.
- To a large skillet over high heat, add the extra tablespoon of oil. When hot, sear the London Broil on both sides until browned, about 1-2 minutes per side.
- Transfer the skillet to the middle rack in the preheated oven.
- Broil for 10-12 minutes, flipping halfway, or until the internal temperature reaches 135°F (medium rare), or your desired doneness.
- Remove the London Broil from the oven and let it rest for 10 minutes.
- When ready to serve, slice against the grain into ¼-inch pieces and garnish with parsley. Top with cowboy butter (optional).
When Is Steak Done?Determining when your flank steak is done cooking is really up to you. A meat thermometer comes in handy to check for doneness. Just because the outside looks amazing doesn’t mean it’s ready to be removed from the oven or grill. Depending on your preference, here are some internal temperatures you can use as a guide when cooking steak: 125°F = Rare–Bright red center; cool to warm to the touch 130-135°F = Medium Rare–Dark pink red color center; warm to the touch 140°F = Medium–Pink center; completely warm to the touch 145°F = Medium-well–Mostly brown center with a tiny bit of pink in the middle It’s important to remember that it will continue to cook a little bit after it’s removed from the oven or grill. Give it a chance to rest before cutting into it!
Did you make this recipe?
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What the Test Kitchen had to say about this recipe:
As a steak lover, it is hard to admit that I had never tried the London broil method. I was missing out. I love that you can take a naturally tough cut of meat and tenderize it so much! Definitely making this again (and I won't skip the cowboy butter).
This is a steak recipe that I can get behind and actually make successfully! It's a genius method of marinating a tough cut of meat and broiling it to a flavorful, tender bite. Oh, and you have to check out the cowboy butter recipe that goes with it. I am drooling as I write about it…
I can't even begin to describe how much I enjoyed this recipe! One of the greatest steaks I've ever had. It was perfectly seasoned and marinated. The meat was tender and mouthwatering. With the cowboy butter, the steak was ten times better. You MUST try this recipe.
Wow! A really simple marinade and you will blow the socks off of your family or guests! I will definitely be trying this at home!! The cowboy butter took it to the moon!! Do yourself a favor and give this one a try!!
Oh my goodness. This is sooooo delicious. We tried it first without the cowboy butter and it was delicious, tender and I loved the little charred bits that the broiler gave some parts. The second time ate it with the cowboy butter and it was out of this world. Super easy to prepare and cook and super impressive.
Could this be done on a blackstone griddle?
Yes! Its amazing that way!
I have been looking for a recipe for this. When I go to a restruant I order London Broil, but they top is with like a wine sauce. Do you have any idea what they use?
Looks soooo good, will be making this soon. 😊
Well, I wish I would have seen this post yesterday 🙂 I put my London Broil in the crock pot for 7 hours on low and it was so tough, awful! 🙁 I will print this recipe out for next time!
What is cowboy butter?
Can you cook this in an air fryer oven? I have sear and broil as settings, but I haven’t used them yet.
Wonderful meat. The nicest I have ever tasted don’t bother with the veg just eat the cow!!
What is cowboy butter????
There is a description in the post as well as a direct link to the recipe in the recipe card.
Here it is again:
Just a thought..question.
Have you ever done a REVERSE SEAR on this cut?
Im just gonna come over your house for dinner
Address please 🙏 🙂
What’s the recipe for cowboy butter?