Easy London Broil

This is the best, super easy, most delicious London Broil recipe! It's great to serve as an inexpensive date night option, an impress-your-guest dinner party, or a quick weeknight meal to feed the fam.

If you like to eat steak for supper or want to serve up a fancy Valentine's Day dinner at home, London Broil is an excellent meal to make. Serve it with a Mixed Berry Cobb Salad capped with an Espresso Martini to end the night, and I guarantee you'll be happy you didn't waste money at a restaurant.

Not only is this easy London Broil much more affordable than ribeye or New York strip, but it's just as enjoyable as the more expensive cuts when marinated and cooked correctly.

Here's a crazy piece of knowledge: London Broil is not the actual name of the cut of meat, but instead the name of the preparation style. Whodathunkit?!?

Top round or flank steak is the traditional cut of beef that is used for a "London Broil" because the cut soaks up and tenderizes so well in a marinade.

London Broil Marinade

There is a restaurant here in Charleston that serves a sirloin steak I just adore. The California Dreaming marinated sirloin is submerged in a delicious melody of fruit juices, garlic, soy sauce, and spices and is then grilled to perfection.

My London Broil marinade mirrors the California Dreaming marinated sirloin and gives the steak a deep, gourmet-style richness without the restaurant prices.

How to Cook London Broil

This London Broil recipe is excellent for quick weeknight dinners, a gorgeous Valentine's Day meal, or even a fancy-schmancy dinner party with a few friends.

Here's how to cook London Broil:

• Marinate the London Broil: Place the beef in a large plastic zip-top bag or shallow dish, whisk together pineapple and orange juices, freshly squeezed lime juice, honey, garlic, ginger, and Worcestershire, and pour over the meat. Marinate for 8-12 hours for the best flavor, or as little as 1 hour if you're in a time crunch!
• Seal in the Flavor: Preheat the oven to 425 degrees (F) and preheat a cast-iron skillet over medium-high heat. Pat the meat dry with paper towels, and scrape off any garlic bits and pieces. Sear the beef for 2 minutes on both sides, creating a gorgeous, golden-brown crust that will seal in all those flava-flavs!
• Finish Off In Oven: Put London Broil in oven to finish off the cooking process and cook for exactly 6 minutes for medium-rare or until your desired doneness. Note the APPROXIMATE cooking times below:
  4 mins RARE: 120 – 125 degrees F
  6 mins MEDIUM RARE: 130 – 135 degrees F 
  8 mins MEDIUM: 140 – 145 degrees F 
  10 mins MEDIUM WELL: 150 – 155 degrees F
  12 mins WELL DONE: 160 degrees F and above 
• Allow the meat to rest: Remove the pan from the oven, place on a back burner or wooden trivet, loosely cover with tin foil (or "tent"), and allow the London Broil to rest for 10 minutes so the juices can redistribute back into the meat which will help it stay nice and tender and juicy.
• Slice against the grain: To identify which direction the grain of the meat is going, look for the parallel lines of muscle fibers running up and down the meat, and then cut perpendicular to them. With a London Broil, the meat grain runs up and down lengthwise from the top of the meat to the bottom so, to cut it against the grain, thinly slice the meat across the shortest sides.
• Serve! London Broil is so versatile, it can be served in so many different ways! Serve it alongside Lemon Parmesan Roasted Veggies and Parker House Rolls or atop a Mixed Berry Cobb Salad!

Tips on How to Make London Broil

• When looking for London Broil in the grocery store, the package may be marked "Flank Steak", "Top Round" or even "London Broil".
• You can marinate the London Broil for as little as one hour and up to 12 hours, but don't marinate the meat longer than 12 hours. The acidity in the fruit juice helps tenderize the meat, but if the meat marinates for too long, the acidity will break it down too much and cause the meat to become mushy.
• Remove the meat from the fridge at least 30 minutes before cooking to take the chill off and allow it to come to room temp. This allows for more even cooking.
• London Broil is plump, juicy, and delicious when cooked and served medium-rare, but it gets drier and tougher the longer it's cooked so keep that in mind!
• You must, must, must allow the meat to rest before cutting into it! If you skip this crucial step, your London Broil will end up tasting like shoe leather.
• Make sure you slice the meat thinly and against the grain. These are also crucial steps to ensure your meat isn't too tough to eat.