London Broil Recipe

London broil with fruit and vegetables
Steve Cohen/Photodisc/Getty Images
  • Total: 30 mins
  • Prep: 15 mins
  • Cook: 15 mins
  • Yield: 6 portions
Nutritional Guidelines (per serving)
310 Calories
14g Fat
2g Carbs
42g Protein
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Nutrition Facts
Servings: 6 portions
Amount per serving
Calories 310
% Daily Value*
Total Fat 14g 18%
Saturated Fat 4g 21%
Cholesterol 115mg 38%
Sodium 127mg 6%
Total Carbohydrate 2g 1%
Dietary Fiber 0g 1%
Protein 42g
Calcium 26mg 2%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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 tablespoon 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

Steps to Make It

  1. Gather the ingredients.

  2. In a small bowl, whisk together the vinegar, oil, garlic, and rosemary.

  3. Place the beef on a plate and poke both sides all over with a fork.

  4. Transfer to a plastic freezer bag and pour in the marinade. Seal and refrigerate overnight.

  5. When ready to cook, turn broiler on high.

  6. Remove the London broil from the marinade and pat dry.

  7. Salt generously and rub in the freshly ground black pepper on both sides. Place on a broiler pan or other oven-safe pan.

  8. Broil about 8 inches under the flame for approximately 6 to 7 minutes per side for medium-rare (internal temperature of 130 F).

  9. Transfer to a plate and cover loosely with foil; let rest for 10 minutes.

  10. To serve, cut against the grain into very thin slices.

  11. Serve hot, topped with any juices from the plate on which it rested.