Description
Tender, juicy london broil steak marinated in garlic, soy sauce, Worcestershire, rosemary and lemon, seared, cooked to a safe 145°F and sliced thin across the grain. Works on the grill, under the broiler or in a skillet.
Ingredients
Scale
- 2 pounds flank steak or top round steak, about 1 to 1 1/2 inches thick
- 1/4 cup olive oil
- 1/4 cup soy sauce (or a gluten-free alternative)
- 4 cloves garlic, minced
- 2 tablespoons Worcestershire sauce
- 1 tablespoon chopped fresh rosemary or thyme
- Juice of 1 lemon (about 3 tablespoons)
- 2 tablespoons balsamic vinegar (or red wine, honey or brown sugar)
- Optional: chili flakes, smoked paprika or fresh ginger
Instructions
- Make the marinade. Whisk the olive oil, soy sauce, garlic, Worcestershire sauce, herbs, lemon juice and balsamic vinegar in a bowl. Add the optional spices if you like. If you want a sauce, set a few tablespoons of fresh marinade aside before the raw steak touches it.
- Marinate in the refrigerator. Put the steak in a zip-top bag or shallow dish, pour in the marinade, seal or cover, and refrigerate 4 to 12 hours. Never marinate on the counter.
- Heat the cooking surface. Heat the grill, broiler or a heavy skillet to high.
- Dry the steak. Lift the steak out of the marinade, let the extra drip off and pat it dry. Discard the used marinade.
- Sear. Cook the steak 4 to 5 minutes per side, until a deep brown crust forms.
- Finish. Move the steak to a 375°F (190°C) oven for 10 to 15 minutes, or keep cooking over lower heat on the grill, until a food thermometer in the thickest part reads 145°F. Thick top round can take longer.
- Rest. Rest the steak at least 3 minutes (5 to 10 minutes for the juiciest slices).
- Slice. Slice thinly across the grain and serve.
Notes
- Safe temperature: the USDA says beef steaks should reach 145°F, measured with a food thermometer, and rest 3 minutes. This matters even more if you pound or pierce the steak.
- Marinate in the refrigerator for 4 to 12 hours. The USDA says most recipes use 6 to 24 hours, and meat can turn mushy after about 2 days.
- Do not reuse marinade that touched raw steak unless you boil it for a few minutes first. Set aside fresh marinade if you want a sauce.
- Flank steak cooks faster than top round. Start checking the temperature early.
- Leftovers: refrigerate within 2 hours and eat within 3 to 4 days, or freeze up to 3 to 4 months. Reheat to 165°F with a splash of broth (USDA guidance).
- Nutrition is an estimate. It varies with the cut of beef and how much marinade the meat absorbs.
- Prep Time: 10 minutes
- Marinating: 4 hours
- Cook Time: 25 minutes
- Category: Main Course
- Method: Grilling, Broiling, Pan-searing
- Cuisine: American
Nutrition
- Serving Size: 1 portion (approx. 1/6 of recipe)
- Calories: 285
- Sugar: 2.1 g
- Sodium: 548 mg
- Fat: 18.6 g
- Saturated Fat: 5.1 g
- Unsaturated Fat: 12.9 g
- Trans Fat: 0.2 g
- Carbohydrates: 4.3 g
- Fiber: 0.3 g
- Protein: 27.8 g
- Cholesterol: 82 mg