London broil is a thick cut of sirloin. Thinner cuts are sold as top round steak. This cut is not quite as tender as the more expensive top sirloin, but definitely retains that rich flavor. As a result, this is a good cut to marinate. Marination helps break down the fibers as well as infuse flavor. This marinade brings the flavors of wine, ginger, garlic, and mustard to the table along with a gentle touch of sweetness provided by the honey. Marinated London broil is the perfect way to serve steak to the family on a budget.
You’ll need to plan ahead to marinate the steak, but the process of preparing the marinade should only take about 10 minutes. Then you’re ready to go for later in the evening or the next day. Don’t skip the butter at the end. This is a steakhouse secret that really perks up the flavor of the beef.
Check out my notes before you begin.
Marinated London Broil Recipe
1/2 cup red wine
2 Tablespoons Worcestershire sauce
1 Tablespoon grated fresh ginger
1 Tablespoon honey
2 cloves of garlic, pressed
1 teaspoon Dijon mustard
1/2 cup thin-sliced sweet onions
2 to 3 pounds London broil beef steak
Salt and freshly ground black pepper
1 teaspoon butter, at room temperature
Whisk together red wine, Worcestershire sauce, grated ginger, honey, pressed garlic, and Dijon mustard. Stir in onions.
Pour mixture into a gallon-sized freezer bag. Add the London broil steak. Seal and squish to coat the meat. Unseal, squeeze out all the air, then re-seal. The London broil should be completely covered with the marinade with no air bubbles.
Refrigerate the meat in the marinade for at least 6 hours or overnight.
Remove the London broil from the marinade, discarding the marinade. Pat the meat dry with paper towels. Sprinkle generously with salt and freshly ground pepper. Let rest on the counter until the meat comes to room temperature.
Fire up the grill to a medium heat level. Grill until the steak reaches an internal temperature of 145 F. on an instant-read thermometer for medium rare (See Notes). Timing will depend upon the thickness of the meat and your individual grill. When the meat has reached the desired temperature, remove to a platter, and spread with the teaspoon of butter. Tent with foil and let rest for 5 minutes to allow the juices to re-distribute.
Slice the London broil against the grain at an angle (see photo below) into 1/2-inch wide strips to serve.
Yield: 4 to 6 servings
• Cooking this cut beyond medium-rare, or medium at the very most, is not recommended. It will become tough and chewy.
• Be sure to slice the meat against the grain so you are slicing through the meat fibers, and not parallel to them. Otherwise, the strips will be stringy.
• I keep a “hand” of ginger in the freezer so I have some on hand at all times. (A whole ginger root is called a hand, because it resembles a hand.) It can be grated straight from the freezer. Break off a knob and peel it by scraping with the edge of a teaspoon. Then grate using a microplane or box grater. Return any unused portion of the ginger hand to the freezer in a freezer bag. Make sure you remove all the air from the bag before sealing. An easy way to do this is to insert a straw into the corner of the bag, then seal up to the straw. Suck out the air, and quickly finish sealing as you pull out the straw. It’s a simple, but effective vacuum-seal.