Classic London Broil --
Lean Cut
  • Total Recipe Time: 45 minutes
  • Makes 6 to 8 servings


  1. 1 beef Top Round Steak, cut 1-1/2" thick (about 2 pounds)
  1. 3/4 cup reduced-sodium beef broth
  2. 2 tablespoons fresh lemon juice
  3. 2 tablespoons olive oil
  4. 1 tablespoon soy sauce
  5. 1 tablespoon Worcestershire sauce
  6. 1 teaspoon kosher salt
  7. 1/2 teaspoon pepper
Herb Butter:
  1. 4 tablespoons butter, softened
  2. 1-1/2 tablespoons chopped fresh chives
  3. 1 tablespoon chopped fresh parsley leaves
  4. 2 teaspoons chopped fresh tarragon or chervil
  5. 2 teaspoons fresh lemon juice
  6. 1/4 teaspoon salt
  7. 1/4 teaspoon pepper


  1. Combine Marinade ingredients in small bowl. Place the beef steak and marinade in food-safe plastic bag; turn to coat.  Close bag securely and marinate in refrigerator for 6 hours or as long as overnight.
Herb Butter:
  1. Combine Herb Butter ingredients in small bowl, mixing well.  Cover and refrigerate until ready to use.
  2. Remove the steak from marinade; discard marinade.  Pat steak dry with paper towel. Preheat broiler.  Place steak on rack in broiler pan so surface of beef is 3 to 4 inches from heat.  Broil 27 to 29 minutes for medium rare (145°F) doneness, turning once.
  3. Carve steak into thin slices; top with herb butter and drizzle with pan juices, as desired.
  • Test Kitchen Tips
  • To pan broil steak, prepare steps 1 and 2.  Remove steak from marinade and pat dry with paper towel.  Heat large heavy skillet over medium heat until hot. Rub the steak with an additional 1 tablespoon olive oil. Place steak in skillet; cook 15 to 17 minutes for medium rare (145°F) doneness, turning occasionally.  
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