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Nutrition Facts (per serving) | |
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364 | Calories |
18g | Fat |
3g | Carbs |
47g | Protein |
Nutrition Facts | |
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Servings: 6 | |
Amount per serving | |
Calories | 364 |
% Daily Value* | |
Total Fat 18g | 23% |
Saturated Fat 6g | 29% |
Cholesterol 136mg | 45% |
Sodium 162mg | 7% |
Total Carbohydrate 3g | 1% |
Dietary Fiber 0g | 1% |
Total Sugars 2g | |
Protein 47g | |
Vitamin C 1mg | 4% |
Calcium 24mg | 2% |
Iron 4mg | 23% |
Potassium 416mg | 9% |
*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.
Ingredients
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1/4 cup balsamic vinegar
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2 tablespoons olive oil
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4 cloves garlic, crushed
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1 teaspoon dried rosemary
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2 pounds boneless top round "London Broil" steak (about 2-inches thick)
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1 tablespoon freshly ground black pepper
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Salt, to taste
Steps to Make It
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Gather the ingredients.
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In a small bowl, whisk together the vinegar, oil, garlic, and rosemary.
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Place the beef on a plate and poke both sides all over with a fork.
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Transfer to a plastic freezer bag and pour in the marinade. Seal and refrigerate overnight.
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When ready to cook, turn the broiler on high.
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Remove the London broil from the marinade and pat dry.
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Salt generously and rub in the freshly ground black pepper on both sides. Place on a broiler pan or other oven-safe pan.
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Broil about 8 inches under the flame for approximately 6 to 7 minutes per side for medium-rare (internal temperature of 130 F).
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Transfer to a plate and cover loosely with foil; let rest for 10 minutes.
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To serve, cut against the grain into very thin slices.
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Serve hot, topped with any juices from the plate on which it rested.
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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.
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