London Broil - The Salty Marshmallow (2024)

London Broil marinated and pan seared to tender and juicy perfection. This budget friendly London Broil recipe is easy to make and mouthwatering delicious!

This London broil recipe is one we make at home very often. This melt in your mouth marinated flank steak cooks quickly and is the perfect inexpensive steak to feed a crowd! I love serving it with roasted fingerling potatoes, broccoli casserole or grilled asparagus for the tastiest steak dinner.

Hi! This is Kathy from Lemon Blossoms. I am so glad to be back to share with you this easy and tasty recipe.

What Kind Of Meat Is Used For London Broil?

London broil was originally made exclusively with flank steak, although through the years other cuts of beef like top round steak have been sold with that name. It is important to know that London broil is actually not a cut of meat but a preparation.

What Does London Broil Taste Like?

London broil or flank steak, is a tough cut of meat with a relatively mild taste. This type of beef benefits from a tasty marinade with enough acid to tenderize the meat while adding lots of flavor.

How To Make This London Broil Recipe

1. First, mix the marinade ingredients in a small bowl.
2. Place the meat in a large resealable container or shallow bowl and pour the marinade over. Marinate the steak for one hour to overnight.
3. When ready to cook the steak, preheat the oven to 425 degrees Fahrenheit. Remove the meat from the marinade and pat it dry with paper towels.
4. In a skillet over high heat, sear the steak for about 2 minutes. Flip and sear the other side of the steak for about 2 minutes.
5. Place the skillet in the oven and cook for about 6 minutes.
6. Remove the steak from the oven and let it rest for about 5 minutes. Then slice against the grain and serve.

Tips To Make The Best Flank Steak

• Marinate the beef for one hour or overnight. Marinating the steak is essential in this recipe as it adds lots of flavor while tenderizing the meat.
• If you marinate the steak for longer than an hour, remove the meat from the refrigerator about 30 minutes before cooking it so it’s not too chilled.
• Remove the meat from the marinade and pat dry the beef with paper towels. Drying the meat ensures a nice golden brown sear on the steak.
• Sear the meat over high heat and cook quickly to prevent over cooking.
• Do not over cook the meat. For tender and juicy results, the flank steak should be cooked to medium-rare (130 – 135 degrees Fahrenheit).
• Allow the beef to rest for 5 minutes before slicing it.
• Slice the beef against the grain.

Internal Temperatures For Steak
RARE: 120 – 125 degrees F
MEDIUM RARE: 130 – 135 degrees F
MEDIUM: 140 – 145 degrees F
MEDIUM WELL: 150 – 155 degrees F
WELL DONE: 160 degrees F and above