Originally London Broil referred to a flank steak that was marinated and well, broiled. These days the term is more commonly used for a boneless cut off a top round. It is a fairly inexpensive, but very flavorful piece of meat, especially after a good soaking in some garlicky marinade.
Plan Ahead: This cut of meat can be pretty tough and really needs an overnight bath in the marinade to tenderize, so plan accordingly.Print
Red Wine and Garlic Marinated London Broil Recipe
A very reasonable cut of beef, full of flavor and tenderized with red wine, garlic, and a bit of chile flakes.
Adapted from the Gourmet Cookbook
- Yield: 8 1x
- 6 cloves garlic, minced
- 1/4 cup soy sauce
- 1/4 cup red wine
- 2 tablespoons olive oil
- 1 teaspoon red chili flakes
- 1 teaspoon granulated sugar
- 2 teaspoons kosher salt
- 2 pounds London broil (from top round; 1 1/2 to 2-inches thick)
- Combine all ingredients except steak in a medium bowl and stir to combine. Pour over steak and cover. Refrigerate overnight, turning steak occasionally.
- Remove steak from refrigerator and let sit at room temperature for 30 minutes before cooking. Meanwhile heat oven to 425°F.
- Heat a grill pan over medium-high heat. Once hot, place steak on grill and cook until dark grill marks have formed, about 5 minutes. Flip and transfer pan to oven. Finish cooking in oven until meat registers 130°F on a meat thermometer for medium-rare, about 20 minutes more.
- Let meat rest 10 minutes before thinly slicing against the grain.