|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 18g||23%|
|Saturated Fat 6g||29%|
|Total Carbohydrate 3g||1%|
|Dietary Fiber 0g||1%|
|Total Sugars 2g|
|Vitamin C 1mg||4%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
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 secrets to a great London broil are a flavorful marinade and slicing thinly against the grain. Leftover London broil makes great cold roast beef sandwiches. It's also great served with some homemade brown gravy.
1/4 cup balsamic vinegar
2 tablespoons olive oil
4 cloves garlic, crushed
1 teaspoon dried rosemary
2 pounds boneless top round "London Broil" steak (about 2-inches thick)
1 tablespoon freshly ground black pepper
Salt, to taste
Steps to Make It
Gather the ingredients.
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.
When ready to cook, turn the broiler 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.
Broil about 8 inches under the flame for approximately 6 to 7 minutes per side for medium-rare (internal temperature of 130 F).
Transfer to a plate and cover loosely with foil; let rest for 10 minutes.
To serve, cut against the grain into very thin slices.
Serve hot, topped with any juices from the plate on which it rested.
Glass Bakeware Warning
Do not use glass bakeware when broiling or when a recipe calls to add liquid to a hot pan, as glass may explode. Even if it states oven-safe or heat-resistant, tempered glass products can, and do, break occasionally.