London Broil Boneless Steaks Recipe

Total: 30 mins
Prep: 15 mins
Cook: 15 mins
Yield: 2 Pounds (6 Servings)

10 ratings

Nutritional Guidelines (per serving)
310	Calories
14g	Fat
2g	Carbs
42g	Protein

Nutrition Facts
Servings: 2 Pounds (6 Servings)
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
Salt

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.
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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