My Favorite London Broil Recipe
I am entering my London Broil era, and this super simple preparation may be my favorite way to eat it.
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Servings: 4 as a main
Calories: 350kcal
Ingredients
London Broil Marinade (optional):
- ¼ cup balsamic vinegar
- ¼ cup tamari (or soy sauce)
- 2 tablespoons Worcestershire sauce
- 2 teaspoons brown sugar
- 3 cloves garlic (lightly crushed)
- 1 cup beef broth
Beef:
- 2 pound top sirloin steak (at least 1½ to 2 inches thick)
- 1–2 teaspoons kosher salt (see note)
- ¾ teaspoon freshly cracked black pepper (more or less, depending on preference)
- 2 tablespoons neutral oil (for searing)
- Flaky sea salt (optional, for finishing)
Instructions
Marinate the steak (optional):
- Combine the balsamic vinegar, tamari, Worcestershire sauce, brown sugar, and beef broth in a large measuring class. Stir until the sugar dissolves.
- Season the beef with 1 teaspoon salt. Place the beef in a large casserole dish and sprinkle the crushed garlic on top. Pour the marinade over the beef, ensuring it is immersed. Transfer to the refrigerator for 2–6 hours.
Remove steak from the refrigerator (optional):
- Remove the steak from the refrigerator about 30 minutes before you're ready to cook.
Prepare to bake the steak:
- Preheat the oven to 275ºF.
- Line a baking sheet with aluminum foil and place the raised baking rack on top. If you like, you can grease it lightly with neutral oil.
- If you did not marinate the steak, pat it dry, season all over with salt and pepper, and transfer it to the raised rack on the prepared baking sheet.
- If you chose to marinate the steak, scrape off the crushed garlic before transferring it to the raised rack on the prepared baking sheet.
Roast the steak:
- Transfer the steak to the oven for 30–45 minutes. Begin checking the internal temperature after 30 minutes for steaks between 1½ pounds to 2 pounds. Check at 45 minutes for steaks between 2 and 2½ pounds.
- Once the steak reaches your desired internal temperature (see note), remove it from the oven and rest for 10 minutes.
Sear the steak:
- Heat 2 tablespoons neutral oil in a large skillet over medium-high heat. Once the oil shimmers and is very hot, add the steak and cook for 2–3 minutes. Use a metal flipper to press the steak down to ensure even searing. Flip and sear for 2–3 minutes more. Transfer to a cutting board.
To serve:
- Immediately after removing it from the skillet, thinly slice the steak against the grain. Transfer to a serving platter. Finish with a sprinkle of finishing salt if you like. Serve with your favorite steakhouse sides, and enjoy!
Notes
Note 1: If marinating the steak, use 1 teaspoon salt for a 2-pound steak. If not marinating, use 2 teaspoons salt for a 2-pound steak.
Steak temperature guide:
- Rare: 125ºF to 130ºF
- Medium-rare: 130 to 135ºF
- Medium: 140ºF
- Medium-well: 150ºF
- Well-done: 160ºF
Nutrition
Calories: 350kcal | Protein: 51g | Fat: 15g | Sodium: 999mg
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