Cooking London Broil On Stove

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This London Broil recipe combines an easy tenderizing marinade with easy tips and hints on cooking this less expensive cut of beef. Prepare to have your taste buds tantalized and your pocket book eased.

This London Broil recipe combines an easy tenderizing marinade with tips on cooking this less expensive cut of beef.

With the cost of beef constantly on the rise this is one of my family's favorite recipes. The London Broil (top round steak) is a less expensive cut of beef than most steaks, beef tenderloin or even petite shoulder (one of my favorites). However it does need a little more attention using a meat mallet and a simple eight ingredient marinade. For a super tender end result be sure to follow my recipe tips and hints. I love to serve this with Garlic Mashed Potatoes, Green Bean Bundles with Bacon and Garlic Knots.

How to cook London Broil

How to cook a London Broil

Start by pounding the meat with the ridged side of a meat mallet. This will break down the connective tissue and make it more tender. Now mix the garlic, balsamic vinegar, Worcestershire sauce, soy sauce, Dijon mustard, olive oil, brown sugar and fresh ground black pepper together in a large zipper bag. Then add the beef and marinate it in the refrigerator for about twelve hours turning several times.

When ready to cook take the beef out of the refrigerator, remove from the bag (discarding the marinade) and place on a cutting board. Next let the steak come to room temperature and thoroughly dry it with paper towels. Using a large heavy skillet heat a very thin coating of canola oil over medium high flame. Add the beef and place another heavy skillet bottom down over it to weigh it down and sear it. Cook about six to seven minutes. Flip and sear the other side for about five minutes.

Now remove from the skillet and place on clean cutting board. Cover with a loose aluminum foil tent and let it rest for ten minutes. Finally slice with a sharp knife against the grain. For best results serve promptly.

This London Broil recipe includes a flavorful eight ingredient tenderizing marinade.

Recipe notes and helpful tips

If this cut of beef is not available you can substitute flank steak.
Don't skip the step for tenderizing with a meat mallet as it makes a measurable difference.
Save yourself a bowl and mix the marinade ingredients in a large zipper bag.
Marinate the steak for 12-24 hours max. This will help tenderize the meat and make it really tasty from the marinade bath.
Boil some baby potatoes and cook them in a little canola oi in the same skillet that you are going to sear the steaks in. Place them in the oven on warm while you fix the beef. They are a delicious side.
This particular cut is best served medium rare to barely medium. Cooking it too long makes it dry and tough.
Slice against the grain with a sharp knife. I like to use my German knife but you can use a chef knife or a carving knife.

Marinated London Broil is seared on the skillet in less than fifteen minutes.

Delicious sides to serve with this recipe

Mashed Potatoes
Fresh Roasted Asparagus
Roasted Rosemary Potatoes
Steamed Broccoli
Parmesan Pasta
Roasted Brussels Sprouts
Roasted Cauliflower
Twice Baked Potatoes

London Broil is a less expensive cut of beef that with a few easy steps can be cooked to tender perfection.

More beef recipes you will love!

Beef Stroganoff Recipe
Vegetable Beef Soup
Beef Lo Mein
Oven Baked Beef Brisket
Beef Short Ribs Recipe
Beef Bourguignon

London Broil

This less expensive cut of beef is marinated overnight then seared in a skillet on the stove top producing a flavorful tender steak. Be sure to read my helpful recipe tips for a delicious outcome.

Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes plus marinating time
Yield: 6 serving 1x
Category: main meal beef
Method: stove top
Cuisine: American

2 lbs London Broil, sirloin or flank steak
2 cloves garlic minced
¼ cup balsamic vinegar
¼ cup Worcestershire sauce
2 tablespoons low sodium soy sauce
2 tablespoons Dijon mustard
2 tablespoons olive oil
2 tablespoons brown sugar
¼ teaspoon fresh ground black pepper
2 teaspoons canola oil

Pound the steak on both sides with the ridged side of a meat mallet.
In a large zipper bag mix garlic, balsamic vinegar, Worcestershire sauce, soy sauce, Dijon mustard, olive oil, brown sugar and fresh ground black pepper. Add the steak; refrigerate for 12-24 hours turning several times.
Remove steak from the bag; discarding marinade. Thoroughly dry with paper towels. Heat the canola oil in a large skillet over medium high heat. Add the steak and place a heavy skillet bottom down on it to weigh it down and sear it. Cook about 6-7 minutes. Flip and sear the other side for about 5 minutes; placing the skillet on it.
Remove to cutting board. Cover with a loose aluminum tent; let rest for 10 minutes. Using sharp knife slice thinly against the grain. Serve promptly.

Notes

If this cut of beef is not available you can substitute flank steak.
Don't skip the step for tenderizing with a meat mallet as it makes a measurable difference.
Save yourself a bowl and mix the marinade ingredients in a large zipper bag.
Marinate the steak for 12-24 hours max. This will help tenderize the meat and make it really tasty from the marinade bath.
Boil some baby potatoes and cook them in a little canola oi in the same skillet that you are going to sear the steaks in. Place them in the oven on warm while you fix the beef. They are a delicious side.
This particular cut is best served medium rare to barely medium. Cooking it too long makes it dry and tough.
Slice against the grain with a sharp knife. I like to use my German knife but you can use a chef knife or a carving knife.

Keywords: london broil marinade, london broil steak, how to cook london broil

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