Whether you’re hosting a weeknight family dinner or a special occasion feast, Pioneer Woman’s London Broil Recipe is the clear winner, thanks to its low price point, ease of preparation, and generous return on investment in the form of soft, juicy meat. Soy sauce, balsamic vinegar, lemon juice, brown sugar, and spices make up the star-studded London Broil marinade, which imparts nuanced acidic, sweet, and savory overtones into the meat.
The steak in this London Broil dish only has to be marinated and broiled for a tender, flavorful supper every time, and there’s hardly any cleaning involved. Make it a full meal by rounding out your London Broil with a side of mashed potatoes, honey garlic roasted carrots, a fruit salad, and some dinner rolls.
What Is London Broil?
Never mind what the name would lead you to believe, London Broil is neither a London invention nor a particular cut of beef. This American classic is either a specific style of steak preparation or a steak cooked in that style.
A conventional London Broil is a beef flank steak or top round that has been marinated overnight, then broiled to medium rare to bring out the meat’s natural juices and taste. The steak is grilled, rested, and then thinly cut against the grain. That’s quite a mouthful, huh? Yes, indeed! Furthermore, it takes next to no time to make.
Pioneer Woman London Broil Ingredients
There are two primary elements in this dish. The London broil marinade and the herb butter that’s poured on top. There’s no need to add any fat unless you want to, but the butter really takes this lean protein to the next level.
For the London broil marinade, you’ll need:
- Flank Steak. Go with the largest flank steak you can find, ideally 2 pounds, but any size will work as long as you keep your meat thermometer nearby.
- Olive Oil. Extra virgin olive oil is the best choice because of its robust taste.
- Soy Sauce. Reduce the quantity of salt in this recipe by using low-sodium soy sauce.
- Balsamic Vinegar. If you want the greatest flavor, choose a good balsamic vinegar.
- Lemon Juice. Even while freshly squeezed is preferable, bottled will do in a pinch.
- Brown Sugar. Balances the tart lemon juice and umami of the soy.
- Worcestershire Sauce. Adds a depth of nuanced umami, a slightly tangy taste.
- Dijon Mustard. I swear it won’t make your London broil taste like mustard! It enhances the tanginess of the dish.
- Herbs And Spices. Spice it up with paprika, pepper, dried parsley, oregano, and dried thyme for a well-rounded flavor.
For The Herb Steak Butter:
- Butter. I make the herb butter with unsalted butter and season it with salt and pepper to taste.
- Fresh Herbs. Take your pick! You may use fresh parsley, tarragon, thyme, oregano, rosemary, and basil in combination with chives if you like. You may use any seasonings you choose in the steak butter.
- Lemon Zest. Stirs up every taste.
- Pepper And Salt. Typically, I’ll add 1/8 teaspoon of salt and 1/8 teaspoon of pepper, but you may adjust the amounts to suit your taste.
Where Can I Get Good Steak For A London Broil?
Top round and flank steak are two cuts of beef that are readily available and should be simple to locate at any supermarket. You can get both of those cuts at the butcher shop or in the beef area. Make sure you’re only getting the steak by checking the box if you’re buying flank steak, as it’s often sold with a marinade.
Is It Okay To Use Top Round For London Broil?
You may use either flank steak or top round for a traditional London Broil. Although top round might work in this dish, flank steak is my personal favorite. Compared to the bottom round, the top round is thicker. Hence longer cooking times are required.
How To Make Pioneer Woman London Broil Recipe
London broil
- To tenderize the steak, pound it with a meat mallet or the edge of a can.
- In a freezer-safe Ziploc bag, combine the marinade ingredients. 2 tablespoons are set aside for subsequent use. Seal by pressing out excess air and adding the meat. Massage the marinade into the beef with your hands through the bag.
- Marinate for at least 4 hours and up to 12 hours in the refrigerator (the longer, the better). In the meantime, prepare the herb butter (instructions to follow).
- Remove the steak from the marinade and set it on a foil-lined baking sheet to rest for at least 20 minutes before cooking. Meanwhile, prepare the broiler to high (550°F) for 10 minutes.
- Broil steak for 5-7 minutes on each side (up to 8 minutes for extremely thick steak), or until an internal thermometer registers 130-135 degrees F for medium rare or 140-145 degrees F for medium. Broiling periods will vary based on the thickness of your steak, so check for doneness using a meat thermometer.
- Place the steak on a cutting board and set aside for 10 minutes before slicing. Cut the meat into strips against the grain (perpendicular to the long strands). Drizzle with the remaining marinade and serve with the herb butter.
Herb butter
- Meanwhile, prepare herb butter by combining all of the herb butter ingredients in a medium mixing dish and mashing until smooth. Transfer to a piece of plastic wrap and roll up the plastic wrap to make a log. Wrap the butter in plastic wrap and store it in the refrigerator until hard (approximately 1 hour) or ready to use.
What To Serve With London Broil?
These London broil are delicious with any side dish! It’s great with any of these sides, but it goes especially well with company mashed potatoes and honey garlic roasted carrots.
- Veggies. Broccoli with Parmesan, Roasted Cauliflower, Creamy Brussel Sprouts, Roasted Butternut Squash, or Glazed Carrots.
- Potatoes. Potatoes in various forms (mashed, au gratin, roasted pesto) for a company meal.
- Rice Or Pasta. Pilaf, risotto, risotto with spinach, risotto with parmesan, and orzo with mushrooms.
- Salads. A large salad of greens, roasted butternut squash, or green beans.
How To Store London Broil?
- In The Fridge. London broil may be stored in the fridge for up to five days if kept in an airtight container.
- In The Freezer. London broil may be frozen for up to three months if cooked, allowed to cool thoroughly, then transferred to an airtight container or plastic freezer bag, the air squeezed out.
- To Make Ahead. You may create the marinade ahead of time, but the tastiest London broil is cooked immediately after being marinated. Marinate may be prepared up to five days in advance (without the steak) by simply whisking all of the ingredients together and storing them in an airtight jar in the fridge.
- To Reheat. Sliced London broil steak should be microwaved for 60 seconds, checked after 15 seconds, and then heated to the desired doneness. If reheating in a pan, add some melted butter or oil and cook sliced London broil over medium-low heat, rotating slices halfway through. To reheat a London broil steak in the oven, place it on a baking sheet, brush it with melted butter, wrap it in foil, and bake at 350 degrees Fahrenheit for 10 minutes.
Recipe Tip & Variations
The lean meat and straightforward cooking process in this London Broil dish don’t leave much room for mistakes. However, according to the aforementioned guidelines, your London Broil will always be tender and juicy.
Since flank steak contains almost no fat and connective tissue, it only is pounded with a meat mallet to tenderize it before cooking.
- Even cooking may be achieved by pounding the meat before cooking.
- Substitute red wine vinegar for the balsamic.
- Tenderizing cuts of meat like flank steak and top rounds requires a marinade. Acid and vinegar in a marinade soften a London Broil by chemically breaking down the strong muscle fibers. An abundance of flavor is also added by marinating.
- In my opinion, 12 hours is the absolute minimum time to marinate a London Broil. This will ensure that the steak is very juicy and burst with flavor.
- To store food in the freezer, I like to use freezer-safe plastic bags like Ziploc. The steak is completely submerged in the marinade, unlike in certain other preparation methods. If you’re going to store your steak in a plastic bag, make sure to remove all of the air before you close it, and then wrap the bag up to form a snug container. Easy cleaning is another benefit of using sealable bags. If you don’t have any containers with lids, you can use glass, stainless steel, or plastic ones that are safe for food and cover them with plastic wrap.
- Swap the lemon juice with lime juice or orange juice.
- Marinades should never be reheated, not even for basting, without first being boiled to kill any bacteria. Before adding the steak to the marinade (as is done in this London Broil dish! ), save aside some of the marinade to use later for basting, drizzling, or dipping.
- Your London Broil may lose some of its juiciness if you cook it for too long. Use a meat thermometer to check for doneness and broil to 140 degrees for medium. After resting, the steak’s internal temperature can reach 145 degrees.
- Add extra red pepper flakes, maybe cayenne or chipotle chili powder.
- When a steak is seared, the fluids are drawn away from the surface and into the center as it cooks. To ensure that every bite of your steak is bursting with flavor and tenderness, give it a few minutes to rest after cooking. If you don’t give the steak time to rest, some of its fluids will leak out and be wasted when you cut into it.
Try More Recipes:
Pioneer Woman London Broil Recipe
Whether you’re hosting a weeknight family dinner or a special occasion feast, Pioneer Woman’s London Broil Recipe is the clear winner, thanks to its low price point, ease of preparation, and generous return on investment in the form of soft, juicy meat. Soy sauce, balsamic vinegar, lemon juice, brown sugar, and spices make up the star-studded London Broil marinade, which imparts nuanced acidic, sweet, and savory overtones into the meat.
Ingredients
London broil
- 1 ½ pounds flank steak
- ½ cup olive oil
- ⅓ cup reduced-sodium soy sauce
- ¼ cup balsamic vinegar
- 2 tablespoons lemon juice
- 2 tablespoons brown sugar
- 1 ½ tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 tablespoon each onion powder and garlic powder
- 1 teaspoon each paprika, dried oregano, dried parsley, dried basil, and pepper
- ½ teaspoon each dried thyme, dried rosemary, and salt
- ½ teaspoon red pepper flakes optional
Herb butter
- 8 tablespoons (1 stick) unsalted butter at room temperature
- 1 ½ teaspoons lemon zest
- 1 clove garlic finely minced
- 1 ½ tablespoons chopped fresh chives
- 2 tablespoons finely minced herbs pick 2-3 of your favorites (parsley, tarragon, thyme, oregano, rosemary, basil)
- ⅛ teaspoon each salt and pepper
Instructions
London broil
- To tenderize the steak, pound it with a meat mallet or the edge of a can.
- In a freezer-safe Ziploc bag, combine the marinade ingredients. 2 tablespoons are set aside for subsequent use. Seal by pressing out excess air and adding the meat. Massage the marinade into the beef with your hands through the bag.
- Marinate for at least 4 hours and up to 12 hours in the refrigerator (the longer the better). In the meantime, prepare the herb butter (instructions to follow).
- Remove the steak from the marinade and set it on a foil-lined baking sheet to rest for at least 20 minutes before cooking. Meanwhile, prepare the broiler to high (550°F) for 10 minutes.
- Broil steak for 5-7 minutes on each side (up to 8 minutes for extremely thick steak), or until an internal thermometer registers 130-135 degrees F for medium rare or 140-145 degrees F for medium. Broiling periods will vary based on the thickness of your steak, so check for doneness using a meat thermometer.
- Place the steak on a cutting board and set aside for 10 minutes before slicing. Cut the meat into strips against the grain (perpendicular to the long strands). Drizzle with the remaining marinade and serve with the herb butter.
Herb butter
- Meanwhile, prepare herb butter by combining all of the herb butter ingredients in a medium mixing dish and mashing until smooth.
- Transfer to a piece of plastic wrap and roll up the plastic wrap to make a log. Wrap the butter in plastic wrap and store it in the refrigerator until hard (approximately 1 hour) or ready to use.
Notes
- Even cooking may be achieved by pounding the meat before cooking.
- Substitute red wine vinegar for the balsamic.
- Tenderizing cuts of meat like flank steak and top rounds requires a marinade. Acid and vinegar in a marinade soften a London Broil by chemically breaking down the strong muscle fibers. An abundance of flavor is also added by marinating.
- In my opinion, 12 hours is the absolute minimum time to marinate a London Broil. This will ensure that the steak is very juicy and burst with flavor.
- To store food in the freezer, I like to use freezer-safe plastic bags like Ziploc. The steak is completely submerged in the marinade, unlike in certain other preparation methods. If you’re going to store your steak in a plastic bag, make sure to remove all of the air before you close it, and then wrap the bag up to form a snug container. Easy cleaning is another benefit of using sealable bags. If you don’t have any containers with lids, you can use glass, stainless steel, or plastic ones that are safe for food and cover them with plastic wrap.
- Swap the lemon juice with lime juice or orange juice.
- Marinades should never be reheated, not even for basting, without first being boiled to kill any bacteria. Before adding the steak to the marinade (as is done in this London Broil dish! ), save aside some of the marinades to use later for basting, drizzling, or dipping.
- Your London Broil may lose some of its juiciness if you cook it for too long. Use a meat thermometer to check for doneness and broil to 140 degrees for medium. After resting, the steak’s internal temperature can reach 145 degrees.
- Add extra red pepper flakes, maybe cayenne or chipotle chili powder.
- When a steak is seared, the fluids are drawn away from the surface and into the center as it cooks. To ensure that every bite of your steak is bursting with flavor and tenderness, give it a few minutes to rest after cooking. If you don’t give the steak time to rest, some of its fluids will leak out and be wasted when you cut into it.
Nutrition
Calories: 494kcalCarbohydrates: 9gProtein: 26gFat: 39gSaturated Fat: 14gPolyunsaturated Fat: 3gMonounsaturated Fat: 19gTrans Fat: 1gCholesterol: 108mgSodium: 664mgPotassium: 537mgFiber: 1gSugar: 6gVitamin A: 839IUVitamin C: 6mgCalcium: 56mgIron: 3mg
Tried this recipe?Let us know how it was!
John K
Tuesday 19th of November 2024
Amazing! The best steak ever!