|Nutritional Guidelines (per serving)|
|Servings: 4 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 15g||19%|
|Saturated Fat 5g||27%|
|Total Carbohydrate 11g||4%|
|Dietary Fiber 1g||3%|
|*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 did not originate in Britain, and it does not refer to a cut of beef (although some butcher shops call sirloin tip and top round London broil).
Instead, it refers to a method of preparation: marinating and then broiling or grilling beef, usually a tougher cut like flank steak, and then cutting it across the grain into thin strips.
The marinade used in this recipe is made with a mixture of red wine and balsamic vinegar, and top-round beef is used.
The meat will need to marinate for 4 to 6 hours or overnight (and no longer than two days), so plan accordingly.
- 2 large garlic cloves (minced)
- 1 1/2 teaspoons sea salt
- 1/2 cup dry red wine
- 1/4 cup balsamic vinegar
- 1/4 cup low-sodium soy sauce
- 1 tablespoon honey
- 1 teaspoon black pepper (coarse ground)
- 1 teaspoon Worcestershire sauce
- 2 pounds top-round beef (1 1/2 inches thick)
In a heavy-duty resealable plastic bag, combine garlic, sea salt, red wine, balsamic vinegar, soy sauce, honey, black pepper, and Worcestershire sauce. Squish and massage until the salt is dissolved.
Add the beef, seal the bag pressing out all the air, and turn the bag over a few times to make sure the meat is completely covered.
Place the bag on a rimmed pan or in a shallow dish, and refrigerate. Marinate, turning occasionally, for 4 to 6 hours.
Remove steak from the marinade, discarding the marinade, and pat the meat dry. Let sit on the counter for 15 to 20 minutes until it comes to room temperature.
Grill on an oiled rack set 5 or 6 inches over glowing coals for 8 to 10 minutes on each side for medium-rare or until an instant-read thermometer inserted in the thickest part registers between 135 F and 140 F.
If broiling the meat indoors, heat the broiler and the broiler pan to HIGH for 10 minutes. Use a broiler pan that has a rack built into it that lets fat drip through the holes to prevent a fire. Transfer the meat to the heated broiler pan. Broil for a total of 8 to 12 minutes, turning once halfway through. Use an instant-read thermometer to determine doneness as for grilling.
Transfer steak to a cutting board, cover with foil, and let stand 10 minutes before carving.
Holding a sharp knife at a 45-degree angle, cut the meat across the grain into thin slices. Serve with sliced tomatoes for a simple presentation.
- If you are interested in a serving sauce for the London broil, simply double the marinade recipe. Use half to marinate the meat. Place the other half in a small saucepan and bring to a high simmer on the stovetop. Reduce the heat and simmer for 8 minutes on low heat. Stir often. Watch for burning and adjust heat accordingly. The sauce should reduce enough to coat the back of a spoon. Remove from heat, and serve warm with the cooked meat.
- All you really need to flesh out a great London broil dinner is a green salad and maybe some good artisan bread. But if you're really hungry, pull all out all the stops.
- Crumble some blue cheese into that green salad for an extra kick, or try a Caprese salad, or put the sliced meat directly into the greens for a main-course salad.
- Serve London broil with mashed potatoes, twice-baked potatoes, or French fries, the way they serve steak frite in France.
- Creamed mushrooms or pearl onions are a nice side, and roasted Brussels sprouts are perfect.
- If a sauce made with the marinade ingredients (not the marinade the beef was soaked in) is not to your liking, try serving London broil with creamy horseradish sauce made by mixing equal parts sour cream and mayonnaise with non-creamy horseradish to taste.