Looks great - One hint though, you want to start with the meat at room temperature. Take the meat out of the refrigerator 2 hours before cooking (however, don't do this for ground meat).

Delicious!! It's hard to screw up a London Broil, unless you A). overcook it or B). slice it too thickly. My favorite recipe comes from Southern Living and involves an overnight marinade of soy sauce, citrus (lemon, lime and orange), garlic, cumin and red pepper flakes. Score the meat on the diagonal (not very deep), leave in marinade overnight (or a couple hours), throw on a nice hot grill (time for each side depends on thickness of cut), slice thin on the bias and serve with a spicy/sweet mango salsa. Smoky, savory, with a little heat... mmmmm. But honestly, if it's nice and rare and sliced real thin across the grain, it doesn't matter WHAT it's flavored with. It will be lovely!

I like to use orange juice, lime juice, pureed chipotle en adobo and a bit of cumin to marinade, and then I cook it pretty much like you do.

A salsa made of mango, lime, onion, garlic, cilantro, ground coriander and chipotle goes very nicely with it.

Recipe looks very good, just one word of advise, never put salt on the beef before cooking it, draws out the juices. Do it halfway through the cooking process. Will give you a much nicer piece of beef.

Bon appetit.

Looks like you're getting a lot of advice on this one. I suppose it just proves your point that there are plenty of ways to do London Broil ;)

My 2 cents: considering using a more refined fat with a higher smoke point than butter. Butter has great flavor, but not if it burns! A flavorless oil like canola allows you cook at a much higher temp without burning up your fat. This gives a great crust, and great fond for pan sauces. Although, I like your idea about rubbing the meat first. If you are going use butter for the flavor, your rubbing trick makes sure the fat hits the pan when the meat does, which reduces the chances of it burning.

Great site!

Another keeper!
My husband's favorite meal...London Broil. I've never learned to cook it without it being tough. I've enjoyed reading the comments here as well as your post. Maybe I can do it justice the next time I try it ;~)

just one word of advise, never put salt on the beef before cooking it, draws out the juices.

This is a culinary urban myth. It's oft repeated but rarely empirically validated (in fact, the meat-guru himself, Bruce Aidells, says that the old wives tale about pre-salting=bad is B.S.) Salting meat BEFORE cooking, in fact yields a much better result than salting after or during cooking

don't have dry mustard? use regular jar mustard! i marinated my london broil in spicy mustard, worsteshire, chopped garlic, salt & pepper for about 2 hours.... cooked under the broiler for a short time.... delicious!!

This is my favorite way to cook London Broil taken from Helen Hecht. Preheat oven to 500 degrees (that's right, 500!). Marinate, use a dry rub, or salt and pepper the meat. Place the meat in the oven and immediately reduce heat to 225 degrees. Cook for 45 minutes for medium rare, for average thickness London Broil. The meat will be uniformly medium rare throughout, with a well sealed crust. Adjust time for thicker meat or doneness preference.

This method works very well if there are family members who prefer medium or medium well beef. It won't dry out or become chewy. Thanks!

I made this last night, figuring for once I would follow instructions without altering them. It was a big hit, even with my husband, who normally does not like rare meat. He moo'ed a bit before eating it, but afterward, only raves! And as a bonus, we will have the leftovers with our taco salad tonight. Thanks lots! Moo!

Great tips! My wife and I use a similar method for all steaks. 1" 2mins high heat each side, then 1min each side medium/low, let stand 3-5 mins. add 30 seconds to each side for each additional 1/2 inch during second phase up to 2". Never fails.

The thing with the touching is simple, and works well.

You push lightly on the steak with your fingertip, and match the resistance to a body part:

Rare - This feels like the top of your hand, between your thumb and forefinger.

Medium Rare - This feels like the underside of your chin (be sensible -- if you have 3 chins, recruit a friend or you'll be eating raw steak.)

Medium - This feels like the tip of your nose

Medium Well - This feels like your lips

Well Done - This feels like your forehead.

The oven-cooked recipe sounds like a winner for someone like me who doesn't want to smoke up the house frying and is too impatient to wait for the charcoal to get white-hot. Thanks for the hint, Charlene.

Followed your instructions to the letter and YUM, what a lovely dinner! You can read more about last nights' dinner on the 13 June entry of my blog. Lunch today was leftover slices of london broil wrapped with fresh spinach and feta in a piece of flatbread with just a little mayo and mustard. Your recipe is quickly becoming one of my staples!

Absolutely adored by children, picky eaters and gourmands alike:

Marinate London Broil with equal parts Orange Juice and Soy Sauce with several tablespoons grated ginger and 4-5 cloves minced garlic for 8-24 hours. Marinade should cover meat--put either in ziplock or rectangular tupperware that is close to size of meat. Grill or broil (about 3-4 minutes per side for one inch thick). Slice thinnly. Delicious hot as well as on salads the next few days.

I got a London Broil Top Round Steak (2.2lbs) because it was on sale. Its not a cut I have ever gotten before. I was unsure how to cook it, so I put google to work. It placed me at this site. I followed the directions, only change was I used some steak seasoning I had instead. I cooked each side in the pan, and it ended up in the oven for about a half hour. (I had taken it from the freezer and defrosted in the microwave...so the middle was still cold. It needed a few extra mins in the oven) It came out nice and pink a good medium rare. (The ends were cooked more for hte kids...which worked out great!) Ohhhhh this was wonderful!!! My husband raved about it with each bite!!! I gave it a high 7 or 8 on a scale 1-10. It was wonderful!!!!!! I might make it again next time we have company over, I was very impressed. Im not so great in the kitchen, so I impressed myself!!! Thanks for a great post!!!!!

~Angi in Cleveland OH

My sister showed me a good way and that is of course as all above on the temp. but also she added Italian dressing, WE LOVE IT, new favorite cut, vs/ ribeye still in running though...

This is a great site and the recipe is just what I was looking for- I have a flank steak and do not want to marinate it. I really appreciate the oven tip. Thanks!

I agree with all of the above however, I must say that rubbing the top round roast with butter is not nearly as tasteful as rubbing it with ranch dressing. It gives it a better texture by far and also, the juices remain intact.

Also, serve the fully cooked top round roast with crumbled croutons and some sliced sausages.Hmmmm hmmm yummy!

If I may suggest one other thing, using prune juice to marinate the london broil steak before adding the ranch dressing will complete a parade of flavors.

IMHO, the London Broil preparation can (and almost always will) benefit from a marinade -- even if one chooses to quickly pan-sear, as in your recipe. I prefer to make this over a smoky grill, but there's also something magical about the wonderful sear you can get from good old cast iron.

I've tried a ton of marinades and here's the most crowd-pleasing one I've found. Try it - you won't be disappointed:

(You may wish to double the marinade ingredients for a cut of meat that is 1 1/2 inches or thicker):

1/2 cup vegetable or canola oil
1/3 cup regular soy sauce
1/4 cup red wine vinegar
1 tablespoon Worcestershire sauce
2 tablespoons lemon juice (reconstituted ok)

1 teaspoon dry ground mustard
1 fresh garlic clove, minced or pushed through garlic press
1/4 teaspoon freshly ground pepper

[1] Combine ingredients in a shallow nonmetal container or ziploc 1-gallon storage bag. Place meat in bag, turning to coat completely. Marinate meat covered in the refrigerator for at least 4 hours (or preferably, overnight).

[2] After marination time is complete, remove meat from fridge and discard marinade. Allow meat to “rest” until it reaches room temperature well before beginning chosen cooking method. (Note: If you choose not to follow this crucial step, after you cook the meat, you'll probably find that the inside is somewhat of a mealy, undercooked 'rare' while the outer layers are overcooked and somewhat tough.)

[3] After meat is properly cooked, a further tip is to always slice it at a 45-degree angle (to further reduce toughness by going against grain of muscle tissue). Serve with a good red wine. I like it with grilled red onions, ranch-style beans, and scalloped potatoes.

Bon Appetit - a fellow gourmand

Slice diamond cuts about 1/8 inch into both sides of the london broil. Then whip up a mixture of extra light virgin olive oil, lemon juice, fresh crushed garlic, sea salt and crushed pepper - baste the london broil on both sides making sure to get in between the diamond cuts. Broil or grill 5-10 minutes per side (depending on thickness of meat) making sure to baste again when flipping. Slice about 1/2 inch thick diagonal slices. Serve with sauteed onions and/or green peppers.

I take a 1.5 lb. flank steak and marinate it over night. The marinade is (eyeball it) olive oil, tarragon vinegar, 2 cloves of minced garlic, lemon juice, parsley, black peppercorns, and kosher salt. I broil both sides about 3 minutes. This makes the steak Medium Rare. My husband and I love it!

My favorite (and also my boys!!) is a marinade made with teriyaki sauce, garlic and ginger. Fresh garlic or garlic powder can be used. This marinade can also be used on chicken!

We gave the recipe a try tonight and it was GREAT! However, our apartment filled with smoke quickly - and our poor little dog is petrified, hiding in the corner shaking, after the smoke detectors went off! (He's coming around though - now that he's had a piece of London Broil!) Thanks for all the great tips, we ran with the recipe as posted, and it was DELISH!

London Broil: I prefer a chuck shoulder cut one and one-half inches thick. Bring meat to room temperature. Right before cooking stab all over with sharp fork. Sprinkle well with Adolph's unseasoned meat tenderizer, covering both sides of meat. Using brush, cover well with soy sauce, then sesame oil. Grind on some fresh black pepper, throw on hot grill and cook, turning once, until done to your liking (most tender at rare to medium rare.)

Making this today, a universally good marinade for any cut of beef: take equal parts olive oil, vinegar and soy sauce (using 1/4 cup of each today....and using balsamic vinegar, although red wine or white wine vinegar are also excellent), approx. 1 tablespoon of worcestershire sauce (if you love it, use more!), 2 cloves garlic, minced, 1 teaspoon dried minced onion, freshly cracked black pepper and one heaping tablespoon (or more) of horseradish (not creamy horseradish *sauce*, the shredded horseradish in a jar, it is usually listed as containing horseradish and vinegar). Marinade between 4 and 24 hours, turning occasionally and working into the beef when you turn. Throw on a grill or set under a broiler until desired doneness. You can also trade the vinegar for lemon or lime juice, use equal parts. Like an asian bent? Reduce the olive oil by 1 or 2 tablespoons and replace with sesame oil.....and throw in some ginger to replace the horseradish. For more italian style throw in some crumbled italian seasonings, increase the garlic and omit the horseradish.

Mom's Pan-fried London Broil turned out delicious. I don't even know how to cook! Nice instructions!

Thanks,

Jon

I'm a really big fan of prime rib and london broil. I was watching a program where the chef showed how to do the finger pressure method of checking for desired texure:
Take your thumb and lightly touch your first finger, use the opposite hand and feel the skin at the bottom of your thumb (almost at the heel of hand), this is what rare meat feels like.
Thumb to middle finger- medium rare
thumb to ring finger- medium
thumb to pinky finger- well done
I thought this was a great tool to use while I cook and i use it everytime. Works like a charm.
I love this receipe for london broil and will use again in the future.

Made it last night. Hubby and I really enjoyed it. Thank you!

Have made this twice now exactly as described. Comes out like a $15/lb. cut!!! Delicious.

I had never even heard of this cut before, but got it on sale. Googled "London Broil" and this site came up. VERY HELPFUL! The recipie turned out delicious, and my 2 year old even enjoyed it. Thanks for all the help!

My whole family loves this recipe. The meat is tender and juicy when it's done. I wouldn't change a thing!

When I found this recipe about 2 yrs ago, I took Charlene's oven tip and ran with it. I now criss cross score the meat and use a mixture of white wine, shallots, basil, dijon mustard and molasses to prepare meat before cooking. Moist and chewy and perfect each and everytime. I am going to pair this with my herb salad with a nice citrus based dressing I am playing with.