Classic London Broil

Despite it's name, this recipe is very American. London Broil is made with Top Round Steak, marinated for hours in a flavorful mixture, broiled in the oven, and served with a delicious herb-butter.

  • 30
    min
  • 8
    SERVINGS
  • 207
    Cal
  • 26 g
    Protein

Ingredients & Cooking

Ingredients:

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

Cooking:

Marinade
  1. Combine Marinade ingredients in small bowl. Place the beef Top Round 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

    Cook's Tip: 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.
  3. Carve steak into thin slices; top with herb butter and drizzle with pan juices, as desired.

Nutrition Information

Butcher Counter

Classic London BroilTop Round Steak Round Primal

Thick and versatile weekday cut. Typically broiled or slow-cooked to bring out its best.

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