Tender London Broil

Posted by Alayne Gardner-Carimi on

Create the juiciest, most tender London Broil with this easy recipe! A simple marinade makes the beef extra flavorful, for a main dish that’s easy and special. Serve with a salad and roasted vegetables for a complete meal.

Ingredients (seves 4-6)
2 pounds (approx) London Broil Beef Steak*
½ cup vomFASS Garlic Herb Oil or Smoky BBQ Extra Virgin Olive Oil
¼ cup soy sauce
¼ cup vomFASS Fig Balsamic Star or Fig Chili Balsam
1 lemon, juiced
2 Tbsp Worchestershire sauce
1½ Tbsp dijon mustard
1 Tbsp steak seasoning
salt and pepper to taste
1 lemon quartered
1 small red onion, quartered

To a mixing bowl, add Garlic Herb oil, soy sauce, Fig Balsamic, lemon juice, Worchestershire sauce, dijon mustard, steak seasoning, garlic, thyme, salt, and pepper. Whisk together. Add the beef steak to a gallon-size zippered plastic bag and pour marinade over. Seal and place in the fridge to marinate for 2 hours or overnight.
Take London Broil out of the marinade and let rest on the counter for 30 minutes. Heat oven broiler to 500 degrees. Take the beef out of the marinade and pat dry with paper towels. Discard the marinade. Place meat in a cast-iron skillet or broiler pan. Broil for 12 minutes, flip and broil for another 8 to 10 minutes.
Remove meat from pan, place on a cutting board, and rest for 10 minutes. Slice beef against the grain. Season with a drizzle of olive oil and a sprinkle of salt and fresh cracked pepper. Serve with roasted red onions and a drizzle of lemon juice from seared lemons.
(Meat Temperatures 125
˚R – 130˚F Rare, 135˚F Medium Rare, 145˚F Medium)

Seared Lemons and Onions
While meat is resting on the cutting board, place lemons and onions in the bottom of the cast-iron skillet or roasting pan. Place under broiler and cook for 3-5 minutes until charred.

*Note: 'London broil' most often refers to a thick flank steak, broiled and thinly sliced, but can also refer to thick cuts of sirloin or top round. Make sure you slice across the grain for tenderness.

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