London broil is not a cut of beef, but instead a way to prepare it. London broil is usually made with a top round steak, but can also be done with flank steak, or sirloin steak. The secret to a great London broil recipe is a flavorful marinade and being sliced thinly against the grain.
Author: Snug Valley Farm
Recipe for: GRASS-FED BEEF
Cut of Meat: Top Round, Flank or Sirloin Steak
- ¼ cup balsamic vinegar
- 2 tbsp olive oil
- 4 cloves crushed garlic
- 1 tsp dried rosemary
- 2 lb boneless top round “London Broil” steak, about 2-inches thick
- 1 tbsp freshly ground black pepper
- salt as needed
- TO MARINATE:
- In a small bowl whisk together the vinegar, oil, garlic, and rosemary. Place the beef on a plate and poke both sides all over with a fork. Transfer to a plastic freezer bag and pour in the marinade. Seal and refrigerate overnight or marinate at least 2-3 hours per inch of steak.
- TO COOK:
- Turn broiler or grill on high.
- Remove the London broil from the marinade and pat dry. Salt generously, and rub in the freshly ground black pepper, on both sides. Place on a broiler pan, or other oven-safe pan or on grill.
- Broil about 8 inches under the flame or on grill for approximately 6-7 minutes per side for medium rare – internal temp of 130 degrees F.
- Transfer to a plate and cover loosely with foil; let rest for 5-10 minutes. Thinner cuts should rest for 5 minutes and whole roasts 10 minutes. Resting allows the meat to relax and the juices to flow.
- TO SERVE:
- Cut against the grain into very thin slices. Serve hot, topped with any juices from the plate on which it rested.
Leftover London broil makes great cold roast beef sandwiches.