London Broil with Herb Butter Recipe

Photo by Parker Feierbach

What is London broil?

Most people mistakenly think London broil started out as a cut of meat, when it’s actually a type of preparation. The term refers to meat that marinates and then sears or broils at a high heat. After years of popularity, some grocery stores do sell top-round steak under the name “London broil” since it’s good for this cooking style after tenderizing.

What type of meat do you use for London broil?

Top-round steak, sometimes sold as “London broil” or flank steak is the traditional cut of beef used for London broil since they take well to marinades.

How do you cook London broil?

You make a marinade for the meat—ours is olive oil, lemon juice, garlic, and Worcestershire—and let it soak up the flavor for at least an hour and up to overnight. When ready to cook, preheat broiler and scrape off garlic from the steak (it’ll burn under the high heat). Broil on a sheet pan, then let rest 10 minutes before slicing against the grain.

Is the herb butter necessary?

Not at all. The steak is flavorful and satisfying on its own. But, of course, butter makes everything better.

What can I serve London broil with?

Obviously roasted potatoes are a natural pairing. But if it’s nice out, we highly recommend grilling potatoes. Something hearty with a lot of bright flavors and crunchy textures, like our farro salad, would also be delicious.

Ingredients

1 (2-lb.) London broil top-round steak
Kosher salt
Freshly ground black pepper
1/4 c. extra-virgin olive oil
Juice of 1/2 lemon
2 tbsp. packed brown sugar
1 tbsp. Worcestershire sauce
4 cloves garlic, minced

Instructions

1. In a medium bowl, whisk together oil, lemon juice, brown sugar, Worcestershire, and garlic.
2. Season steak generously with salt and pepper, then rub oil mixture all over. Let sit at room temperature for an hour or refrigerate up to overnight.
3. Preheat broiler. Brush off garlic then place steak on a sheet pan. Place pan on top rack (closest to the heating element) and broil 6 to 7 minutes, until top is lightly charred. Flip and broil 4 to 5 minutes more, until internal temperature reaches 125° (for medium rare).
4. Let rest 10 minutes before carving. Serve with herb butter.

1. In a small bowl, mix butter with herbs, lemon zest, salt, and red pepper flakes until smooth. Refrigerate until ready to use.