A delicious marinade is what makes this inexpensive cut of meat tender and delicious! London broil is a name butchers use to refer to any large, lean cut of meat, such as flank steak, top round roast, and top sirloin. It is also the technique that converts this tough and inexpensive cut of meat into tender slices of steak. Although it is called London broil, it has nothing to do with England and is a North American creation. While it’s generally a tough cut of meat, it has great flavor. The secret is in how you cook it. If prepared correctly, it is delicious and tender. My London broil is marinated in a savory sauce that adds to the taste and tenderness. You can let it marinate for two hours or up to twelve. The broil is a crucial step. Check the meat’s time and temperature, so it doesn’t overcook. When broiled just right, this inexpensive beef dish will quickly become a family favorite.
Belle’s London Broil
1/3 cup soy sauce
1/3 cup lemon juice
1/2 cup olive oil
1/4 cup Worcestershire sauce
1 Tablespoon minced garlic
2 Tablespoons Italian seasoning
1 teaspoon pepper
1/2 teaspoon salt
pinch of red pepper
1 (2-pound) London Broil Round Steak
Mix the soy sauce, lemon juice, olive oil, Worcestershire sauce, garlic, Italian seasoning, salt, and pepper in a large zip-close gallon bag. Add the steak, squeeze out as much air as possible, and seal the bag—Marinate for 2 hours or overnight. Preheat the broiler to high heat. Remove the steak from the marinade and put it in a baking dish. Broil for 5-6 minutes, flip to the other side, and broil for 3-4 minutes until it reaches an internal temperature of 125 for medium rare. You can also cook this on a grill. Use an instant-read thermometer to make sure you don’t overcook it. When it reaches 125 degrees, remove it and place it on a cutting board and cover it with foil. Let the steak rest for 10 minutes and slice.
