19 Succulent Recipes with London Broil Steak for Perfect Dinners

Whether you’re craving a quick weeknight dinner or planning a special weekend feast, London broil steak is your secret weapon for creating succulent, satisfying meals. This versatile cut transforms beautifully with the right techniques and flavors, promising tender results every time. Get ready to discover 19 mouthwatering recipes that will make this budget-friendly steak the star of your dinner table—let’s dive in!

Grilled London Broil with Garlic Herb Marinade

Now, let’s master a classic grilled dish that’s perfect for weeknight dinners or weekend gatherings. Grilled London Broil with Garlic Herb Marinade transforms an affordable cut into a tender, flavorful centerpiece through proper marinating and grilling techniques. Follow these methodical steps to achieve perfectly cooked beef every time.

Ingredients

For the Marinade

• 1/2 cup olive oil
• 1/4 cup red wine vinegar
• 4 garlic cloves, minced
• 2 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme leaves
• 1 tsp kosher salt
• 1/2 tsp black pepper

For the London Broil

• 2 lb London broil (top round steak)

Instructions

1. Combine 1/2 cup olive oil, 1/4 cup red wine vinegar, 4 minced garlic cloves, 2 tbsp chopped rosemary, 1 tbsp thyme leaves, 1 tsp kosher salt, and 1/2 tsp black pepper in a large zip-top bag.
2. Place the 2 lb London broil in the bag with the marinade, ensuring the steak is fully coated.
3. Seal the bag, removing excess air, and refrigerate for 6-8 hours, flipping the bag halfway through marinating time.
4. Remove the steak from the refrigerator 30 minutes before grilling to bring it to room temperature.
5. Preheat your grill to high heat, approximately 450°F, with both direct and indirect heat zones.
6. Remove the steak from the marinade, letting excess liquid drip off, and discard the used marinade.
7. Place the steak on the hot grill over direct heat and sear for 5-6 minutes until well-browned with visible grill marks.
8. Flip the steak using tongs and sear the other side for another 5-6 minutes.
9. Move the steak to the indirect heat zone of the grill and continue cooking for 8-10 minutes for medium-rare, or until the internal temperature reaches 130°F on an instant-read thermometer.
10. Transfer the grilled steak to a cutting board and let it rest for 10 minutes to allow juices to redistribute.
11. Slice the London broil thinly against the grain at a 45-degree angle to maximize tenderness.

Here’s why this technique works so well: the garlic herb marinade penetrates deep into the meat, creating complex savory flavors that complement the beef’s natural richness. Slicing against the grain transforms the typically tough cut into remarkably tender pieces that practically melt in your mouth. Consider serving these beautifully charred slices over a bed of arugula with shaved Parmesan for a complete meal that highlights both the herbaceous marinade and the beef’s juicy texture.

Balsamic Glazed London Broil with Roasted Vegetables

Just when you need a hearty, impressive meal that doesn’t require chef-level skills, this balsamic glazed London broil with roasted vegetables comes to the rescue. Perfect for a cozy family dinner or a simple weekend feast, this recipe walks you through each stage with precision, ensuring delicious results every single time.

Ingredients

• For the Marinade and Glaze:
  • 1/2 cup balsamic vinegar
  • 1/4 cup olive oil
  • 2 tbsp soy sauce
  • 2 cloves garlic, minced
  • 1 tsp dried rosemary
• For the Roasted Vegetables:
  • 1 lb baby potatoes, halved
  • 2 large carrots, cut into 1-inch pieces
  • 1 large red onion, cut into wedges
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the London Broil:
  • 1.5 lb London broil steak
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

1. Whisk together 1/2 cup balsamic vinegar, 1/4 cup olive oil, 2 tbsp soy sauce, 2 minced garlic cloves, and 1 tsp dried rosemary in a medium bowl.
2. Place the 1.5 lb London broil steak in a large resealable plastic bag and pour in half of the balsamic mixture, reserving the other half for later.
3. Seal the bag, removing as much air as possible, and marinate the steak in the refrigerator for at least 2 hours or up to 8 hours for deeper flavor penetration.
4. Preheat your oven to 400°F and line a large baking sheet with parchment paper.
5. Toss 1 lb halved baby potatoes, 2 large carrots cut into 1-inch pieces, and 1 large red onion cut into wedges with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper on the prepared baking sheet.
6. Roast the vegetables in the preheated oven for 25 minutes, stirring halfway through, until they begin to soften and develop light browning.
7. Remove the London broil from the marinade, discarding the used marinade, and pat the steak dry with paper towels to ensure a better sear.
8. Season both sides of the steak with 1/2 tsp salt and 1/4 tsp black pepper.
9. Heat a large oven-safe skillet over medium-high heat for 2 minutes until hot, then sear the steak for 3 minutes per side until a dark brown crust forms.
10. Transfer the skillet to the preheated 400°F oven and roast for 12-15 minutes for medium-rare, or until an instant-read thermometer inserted into the thickest part reads 135°F.
11. Remove the steak from the oven and transfer it to a cutting board, letting it rest for 10 minutes to allow the juices to redistribute.
12. While the steak rests, pour the reserved balsamic mixture into the same skillet and simmer over medium heat for 5 minutes until it thickens to a glaze consistency that coats the back of a spoon.
13. Slice the rested London broil against the grain into 1/4-inch thick slices to ensure tenderness.
14. Arrange the roasted vegetables on a serving platter, top with the sliced steak, and drizzle with the balsamic glaze.

Perfectly rested and sliced against the grain, the London broil boasts a juicy, tender interior with a caramelized crust that contrasts beautifully with the sweet-tangy glaze. The roasted vegetables become wonderfully caramelized and soft, absorbing the rich balsamic notes while maintaining a slight bite. For a stunning presentation, fan the sliced steak over the vegetables and garnish with fresh rosemary sprigs before serving.

Classic London Broil with Chimichurri Sauce

Venturing into classic American cooking often leads to discovering timeless dishes like this London Broil with vibrant chimichurri sauce. This methodical approach will guide you through creating a perfectly marinated, seared steak topped with a fresh, herbaceous sauce that elevates the entire meal. Let’s begin with gathering our ingredients and preparing this satisfying dinner step by step.

Ingredients

For the London Broil Marinade

– 2 lbs London Broil (top round steak)
– 1/4 cup soy sauce
– 2 tbsp olive oil
– 2 tbsp red wine vinegar
– 3 cloves garlic, minced
– 1 tsp black pepper

For the Chimichurri Sauce

– 1 cup fresh parsley leaves
– 1/4 cup fresh cilantro leaves
– 3 cloves garlic
– 2 tbsp red wine vinegar
– 1/4 cup olive oil
– 1/2 tsp red pepper flakes
– 1/4 tsp salt

Instructions

1. Place the London Broil in a large resealable plastic bag.
2. Combine soy sauce, 2 tablespoons olive oil, 2 tablespoons red wine vinegar, 3 minced garlic cloves, and black pepper in a small bowl.
3. Pour the marinade over the steak in the bag, seal tightly, and refrigerate for 4-6 hours, turning once halfway through.
4. Remove the steak from the refrigerator 30 minutes before cooking to bring it to room temperature.
5. Preheat your oven to 400°F and place a cast-iron skillet in the oven to heat for 15 minutes.
6. Carefully remove the hot skillet from the oven using oven mitts and place it over high heat on the stovetop.
7. Pat the marinated steak completely dry with paper towels to ensure proper searing.
8. Sear the steak in the hot skillet for 3 minutes without moving it to develop a deep brown crust.
9. Flip the steak and sear the other side for another 3 minutes.
10. Transfer the skillet with the steak to the preheated oven and roast for 8-10 minutes for medium-rare.
11. While the steak cooks, combine parsley, cilantro, 3 garlic cloves, 2 tablespoons red wine vinegar, 1/4 cup olive oil, red pepper flakes, and salt in a food processor.
12. Pulse the chimichurri ingredients 8-10 times until finely chopped but not pureed.
13. Remove the steak from the oven when the internal temperature reaches 135°F on an instant-read thermometer.
14. Transfer the steak to a cutting board and let it rest for 10 minutes to allow juices to redistribute.
15. Slice the rested steak thinly against the grain at a 45-degree angle.
16. Spoon the prepared chimichurri sauce over the sliced steak before serving.

Knowing how the tender, marinated beef contrasts with the bright, herbaceous chimichurri creates a memorable dining experience. The steak’s juicy interior and seared crust pair beautifully with the sauce’s fresh acidity and subtle heat. Consider serving these slices over a bed of garlic mashed potatoes or alongside roasted vegetables for a complete meal that showcases both textures and flavors harmoniously.

London Broil Stir-Fry with Broccoli and Bell Peppers

Sometimes you need a quick, satisfying meal that doesn’t compromise on flavor, and this London broil stir-fry fits the bill perfectly. Simply slice the marinated steak thin against the grain, then stir-fry with crisp broccoli and colorful bell peppers for a complete dinner in minutes. You’ll appreciate how the savory sauce clings to every ingredient, creating a harmonious blend of textures and tastes.

Ingredients

For the marinade:
– 1.5 lbs London broil, sliced thin against the grain
– 3 tbsp soy sauce
– 2 tbsp olive oil
– 1 tbsp minced garlic

For the stir-fry:
– 2 cups broccoli florets
– 1 red bell pepper, sliced
– 1 yellow bell pepper, sliced
– 2 tbsp vegetable oil

For the sauce:
– 1/4 cup beef broth
– 2 tbsp soy sauce
– 1 tbsp cornstarch
– 1 tsp sesame oil

Instructions

1. Combine 1.5 lbs sliced London broil with 3 tbsp soy sauce, 2 tbsp olive oil, and 1 tbsp minced garlic in a bowl.
2. Marinate the steak at room temperature for 15 minutes while you prepare other ingredients.
3. Heat 1 tbsp vegetable oil in a large skillet or wok over high heat until shimmering, about 1 minute.
4. Add marinated steak in a single layer and cook undisturbed for 2 minutes to develop a sear.
5. Flip the steak and cook for another 2 minutes until browned but still pink inside.
6. Transfer the steak to a clean plate using tongs, leaving any drippings in the pan.
7. Add remaining 1 tbsp vegetable oil to the same pan over medium-high heat.
8. Cook 2 cups broccoli florets for 3 minutes, stirring occasionally until bright green.
9. Add sliced red and yellow bell peppers and cook for 2 more minutes until slightly softened.
10. Whisk together 1/4 cup beef broth, 2 tbsp soy sauce, 1 tbsp cornstarch, and 1 tsp sesame oil in a small bowl until smooth.
11. Return the cooked steak to the pan with vegetables.
12. Pour the sauce mixture over everything and stir constantly for 1 minute until thickened.
13. Remove from heat immediately when the sauce coats the back of a spoon.

Buttery-soft steak contrasts beautifully with the crisp-tender vegetables, while the glossy sauce brings umami depth to every bite. For a creative twist, serve over cauliflower rice or stuff into warm tortillas for Asian-inspired fajitas—either way, the vibrant colors and satisfying textures will make this a regular in your dinner rotation.

London Broil Tacos with Spicy Chipotle Slaw

Just when you thought taco night couldn’t get more exciting, this London broil transformation brings steakhouse quality to your weeknight table. Juicy marinated steak pairs perfectly with crunchy, spicy slaw for a textural experience that will become your new go-to. Let’s walk through each step together to create these impressive yet approachable tacos.

Ingredients

For the marinade:
– 1.5 lbs London broil steak
– 1/4 cup olive oil
– 3 tbsp lime juice
– 2 tbsp soy sauce
– 2 cloves garlic, minced
– 1 tsp ground cumin
– 1/2 tsp black pepper

For the slaw:
– 3 cups shredded cabbage
– 1/2 cup mayonnaise
– 2 tbsp chipotle peppers in adobo sauce, minced
– 1 tbsp honey
– 1/2 tsp salt

For assembly:
– 8 small flour tortillas
– 1/4 cup chopped fresh cilantro

Instructions

1. Place the London broil steak in a shallow baking dish.
2. Whisk together olive oil, lime juice, soy sauce, minced garlic, cumin, and black pepper in a small bowl.
3. Pour the marinade over the steak, turning to coat all sides.
4. Cover the dish with plastic wrap and refrigerate for exactly 4 hours.
5. Remove the steak from the refrigerator 30 minutes before cooking to bring it to room temperature.
6. Preheat your grill or grill pan to 450°F.
7. Grill the steak for 6 minutes on the first side until well-seared with visible grill marks.
8. Flip the steak and cook for another 5 minutes for medium-rare (135°F internal temperature).
9. Transfer the cooked steak to a cutting board and let it rest for 10 minutes.
10. While the steak rests, combine shredded cabbage, mayonnaise, minced chipotle peppers, honey, and salt in a large bowl.
11. Toss the slaw mixture until the cabbage is evenly coated.
12. Thinly slice the rested steak against the grain into 1/4-inch thick pieces.
13. Warm the flour tortillas in a dry skillet over medium heat for 30 seconds per side.
14. Divide the sliced steak evenly among the warmed tortillas.
15. Top each taco with approximately 1/3 cup of the chipotle slaw.
16. Sprinkle chopped cilantro over the assembled tacos.

Your perfectly rested London broil will yield incredibly tender slices that contrast beautifully with the crisp, spicy slaw. The smoky chipotle heat builds gradually while the honey provides just enough sweetness to balance each bite. Consider serving these tacos with lime wedges for squeezing over the top, or crumble some cotija cheese over them for an extra layer of creamy saltiness.

Sautéed London Broil with Mushroom Wine Sauce

Now, let’s create a restaurant-worthy sautéed London broil with a luxurious mushroom wine sauce that’s surprisingly simple to master. This method transforms an affordable cut into tender, flavorful slices bathed in a rich, savory sauce perfect for impressing dinner guests or elevating weeknight meals. Follow these steps precisely for foolproof results every time.

Ingredients

For the London Broil:

• 1.5 lbs London broil steak
• 2 tbsp olive oil
• 1 tsp kosher salt
• ½ tsp black pepper

For the Mushroom Wine Sauce:

• 8 oz cremini mushrooms, sliced
• ½ cup dry red wine
• 1 cup beef broth
• 2 tbsp butter
• 1 shallot, minced
• 2 garlic cloves, minced
• 1 tbsp fresh thyme leaves
• 2 tbsp heavy cream

Instructions

1. Pat the London broil completely dry with paper towels and season both sides with kosher salt and black pepper.
2. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Sear the steak for 5-6 minutes per side until a dark brown crust forms and internal temperature reaches 125°F for medium-rare.
4. Transfer the steak to a cutting board and let it rest for 10 minutes to allow juices to redistribute.
5. Reduce skillet heat to medium and add butter to the same pan, scraping up any browned bits.
6. Sauté shallot and garlic for 1 minute until fragrant but not browned.
7. Add sliced mushrooms and cook for 6-8 minutes until they release their liquid and turn golden brown.
8. Pour in red wine and simmer for 2 minutes, stirring constantly to deglaze the pan completely.
9. Add beef broth and fresh thyme, then simmer for 5 minutes until the sauce reduces by half.
10. Stir in heavy cream and cook for 1 more minute until the sauce thickens slightly.
11. Slice the rested steak against the grain into ¼-inch thick pieces.
12. Arrange sliced steak on plates and spoon the mushroom wine sauce over the top.

Delightfully tender slices of beef practically melt in your mouth, while the earthy mushrooms and rich wine sauce create layers of umami flavor that complement each other beautifully. Consider serving this elegant dish over creamy mashed potatoes or buttered egg noodles to soak up every last drop of the luxurious sauce, making it a complete comfort meal that feels special enough for celebrations.

London Broil Wrapped Asparagus with Béarnaise Sauce

A surprisingly elegant yet approachable dish, this London Broil Wrapped Asparagus with Béarnaise Sauce transforms simple ingredients into a restaurant-worthy meal. Let’s walk through each step methodically to ensure perfect results every time, focusing on proper technique and timing for optimal flavor and texture.

Ingredients

For the asparagus bundles:
– 1 pound London Broil steak, sliced into 8 thin strips (about ¼-inch thick)
– 1 pound fresh asparagus spears, trimmed
– 2 tablespoons olive oil
– 1 teaspoon kosher salt
– ½ teaspoon black pepper
For the Béarnaise sauce:
– 3 large egg yolks
– 1 tablespoon white wine vinegar
– 1 tablespoon fresh tarragon, finely chopped
– ½ cup unsalted butter, melted and kept warm
– ¼ teaspoon salt
– ⅛ teaspoon cayenne pepper

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pat the London Broil strips completely dry with paper towels to ensure proper searing.
3. Season both sides of each steak strip evenly with kosher salt and black pepper.
4. Wrap one steak strip tightly around 4-5 asparagus spears, creating a neat bundle.
5. Repeat with remaining steak strips and asparagus until you have 8 bundles total.
6. Arrange the bundles on the prepared baking sheet, leaving 1 inch between each.
7. Drizzle olive oil evenly over all bundles, coating them thoroughly.
8. Roast in the preheated oven for 12-15 minutes until steak is browned and asparagus is tender-crisp.
9. While bundles roast, prepare the Béarnaise sauce by combining egg yolks, white wine vinegar, and chopped tarragon in a heatproof bowl.
10. Place the bowl over a saucepan of gently simmering water, making sure the bottom doesn’t touch the water.
11. Whisk constantly for 3-4 minutes until the mixture thickens and becomes pale yellow.
12. Remove the bowl from heat and slowly drizzle in the warm melted butter while whisking continuously to create an emulsion.
13. Whisk in salt and cayenne pepper until the sauce is smooth and creamy.
14. Check steak bundles for doneness – the internal temperature should reach 145°F for medium.
15. Serve immediately with warm Béarnaise sauce drizzled over the bundles. Perfectly balanced between tender steak and crisp asparagus, the rich Béarnaise sauce adds a luxurious creaminess that elevates this simple preparation. Present these elegant bundles alongside roasted potatoes or over a bed of wild rice for a complete meal that impresses visually while remaining surprisingly straightforward to execute.

Lemon Herb Marinated London Broil Skewers

Mastering grilled skewers begins with proper marination, and these Lemon Herb Marinated London Broil Skewers deliver tender, flavorful results every time. This methodical approach ensures even cooking and maximum flavor infusion, making it perfect for beginners learning grilling fundamentals.

Ingredients

For the marinade:
– 1/4 cup olive oil
– 3 tbsp fresh lemon juice
– 2 tbsp chopped fresh rosemary
– 2 cloves garlic, minced
– 1 tsp salt
– 1/2 tsp black pepper

For assembly and cooking:
– 1.5 lbs London broil, cut into 1-inch cubes
– 1 large red bell pepper, cut into 1-inch pieces
– 1 large red onion, cut into 1-inch pieces
– 8 wooden skewers, soaked in water for 30 minutes

Instructions

1. Combine 1/4 cup olive oil, 3 tbsp fresh lemon juice, 2 tbsp chopped fresh rosemary, 2 cloves minced garlic, 1 tsp salt, and 1/2 tsp black pepper in a large bowl.
2. Add 1.5 lbs cubed London broil to the marinade, tossing to coat every piece thoroughly.
3. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, turning the meat once halfway through marination.
4. Soak 8 wooden skewers in water for 30 minutes to prevent burning during grilling.
5. Preheat your grill to medium-high heat, approximately 400°F.
6. Thread marinated London broil cubes alternately with 1-inch red bell pepper pieces and 1-inch red onion pieces onto the soaked skewers.
7. Place the assembled skewers on the preheated grill and cook for 4 minutes.
8. Flip the skewers using tongs and cook for another 4 minutes.
9. Check for doneness by inserting an instant-read thermometer into the thickest piece of meat, looking for 135°F for medium-rare.
10. Remove the skewers from the grill and let them rest on a clean plate for 5 minutes before serving.

The skewers emerge with beautifully charred edges while remaining juicy inside, the lemon cutting through the rich beef flavor with bright acidity. Serve them over a bed of couscous to catch the flavorful drippings, or pair with a simple arugula salad for contrasting textures.

Italian Style London Broil with Tomato Basil Sauce

Fancy a hearty, Italian-inspired meal that feels restaurant-quality but is surprisingly simple to master? This Italian Style London Broil with Tomato Basil Sauce transforms a budget-friendly cut into a tender, flavorful centerpiece, perfect for a weeknight dinner or casual gathering. Follow these clear, methodical steps to achieve perfectly cooked meat and a vibrant, herbaceous sauce every time.

Ingredients

For the London Broil:

• 1 (2-pound) London broil steak
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried oregano

For the Tomato Basil Sauce:

• 1 tablespoon olive oil
• 1/2 cup chopped yellow onion
• 2 cloves garlic, minced
• 1 (28-ounce) can crushed tomatoes
• 1/4 cup chopped fresh basil
• 1/2 teaspoon salt

Instructions

1. Preheat your oven to 375°F.
2. Pat the London broil steak completely dry with paper towels on all sides.
3. Rub the 2 tablespoons of olive oil evenly over the entire surface of the steak.
4. Sprinkle the 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1 teaspoon of dried oregano evenly over both sides of the steak.
5. Heat a large, oven-safe skillet over medium-high heat for 2 minutes.
6. Place the seasoned steak in the hot skillet and sear for 4 minutes without moving it.
7. Flip the steak and sear the other side for 4 minutes to develop a brown crust.
8. Transfer the entire skillet to the preheated oven and roast for 15 minutes.
9. Remove the skillet from the oven and insert an instant-read thermometer into the thickest part of the steak.
10. Check that the internal temperature reads 135°F for medium-rare; if not, return to the oven for 3-minute intervals until it reaches temperature.
11. Transfer the cooked steak to a cutting board and let it rest for 10 minutes.
12. While the steak rests, prepare the sauce by heating 1 tablespoon of olive oil in a medium saucepan over medium heat.
13. Add the 1/2 cup of chopped yellow onion and cook for 5 minutes, stirring occasionally, until softened.
14. Add the 2 minced garlic cloves and cook for 1 minute, stirring constantly, until fragrant.
15. Pour in the 28-ounce can of crushed tomatoes and add the 1/2 teaspoon of salt.
16. Bring the sauce to a simmer, then reduce the heat to low and cook for 10 minutes, stirring occasionally.
17. Remove the sauce from the heat and stir in the 1/4 cup of chopped fresh basil.
18. Slice the rested steak against the grain into 1/4-inch thick slices.
19. Arrange the sliced steak on a platter and spoon the warm tomato basil sauce over the top.

Resting the steak ensures the juices redistribute, resulting in a remarkably tender and juicy texture that pairs beautifully with the bright, slightly sweet tomato sauce. Rich with the aroma of fresh basil and garlic, this dish shines when served over creamy polenta or alongside roasted vegetables for a complete, comforting meal that will have everyone asking for seconds.

Coffee Rubbed London Broil with Honey Glaze

Ready to elevate your weeknight dinner game with a surprisingly simple yet impressive main course? This coffee-rubbed London broil transforms an affordable cut into a tender, flavor-packed centerpiece that will have everyone asking for seconds. Let me walk you through each step methodically so you can achieve restaurant-quality results right in your own kitchen.

Ingredients

For the Coffee Rub:
– 2 tablespoons finely ground coffee
– 1 tablespoon brown sugar
– 1 teaspoon kosher salt
– 1 teaspoon black pepper
– 1 teaspoon smoked paprika
– 1/2 teaspoon garlic powder
For the Honey Glaze:
– 1/4 cup honey
– 2 tablespoons soy sauce
– 1 tablespoon apple cider vinegar
For Cooking:
– 2 pound London broil
– 1 tablespoon vegetable oil

Instructions

1. Preheat your oven to 400°F and position a rack in the center for even heating.
2. Pat the London broil completely dry with paper towels to ensure proper browning.
3. Combine coffee, brown sugar, salt, pepper, paprika, and garlic powder in a small bowl.
4. Rub the vegetable oil evenly over all surfaces of the meat to help the seasoning adhere.
5. Press the coffee rub mixture firmly onto both sides of the London broil until fully coated.
6. Heat a large oven-safe skillet over medium-high heat for 2 minutes until hot.
7. Sear the London broil for 3 minutes per side until a dark crust forms.
8. Transfer the skillet directly to the preheated oven and roast for 15 minutes.
9. Whisk together honey, soy sauce, and apple cider vinegar in a small saucepan.
10. Simmer the glaze over medium heat for 4 minutes until slightly thickened.
11. Remove the London broil from the oven when the internal temperature reaches 135°F for medium-rare.
12. Brush half of the honey glaze over the entire surface of the meat.
13. Let the London broil rest on a cutting board for exactly 10 minutes to redistribute juices.
14. Slice the meat thinly against the grain at a 45-degree angle for maximum tenderness.
15. Drizzle the remaining glaze over the sliced meat just before serving.
A perfectly cooked London broil should yield slices with a dark, crackly crust giving way to juicy, pink interior. The coffee rub provides deep, earthy notes that beautifully contrast with the sweet-tangy honey glaze. Consider serving these flavorful slices over creamy polenta or alongside roasted root vegetables to soak up every bit of the delicious glaze.

Moroccan Spiced London Broil with Couscous

This Moroccan-spiced London broil transforms an economical cut into a flavorful weeknight dinner that pairs beautifully with fluffy couscous. The aromatic spice rub creates a savory crust while the quick-cooking couscous soaks up all the delicious pan juices, making cleanup a breeze.

Ingredients

For the spice rub:
– 1 tbsp smoked paprika
– 1 tsp ground cumin
– 1 tsp ground coriander
– 1/2 tsp cinnamon
– 1/2 tsp cayenne pepper
– 1 tbsp kosher salt
– 2 tbsp olive oil

For the London broil:
– 2 lb London broil (top round steak)

For the couscous:
– 1 1/2 cups chicken broth
– 1 cup couscous
– 2 tbsp chopped fresh parsley

Instructions

1. Preheat your oven to 400°F and position a rack in the center.
2. Combine 1 tbsp smoked paprika, 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp cinnamon, 1/2 tsp cayenne pepper, and 1 tbsp kosher salt in a small bowl.
3. Pat the 2 lb London broil completely dry with paper towels on both sides.
4. Rub 2 tbsp olive oil evenly over the entire surface of the London broil.
5. Press the spice mixture firmly onto all sides of the meat until fully coated.
6. Heat a large oven-safe skillet over medium-high heat for 2 minutes until hot.
7. Place the seasoned London broil in the hot skillet and sear for 3 minutes without moving it.
8. Flip the London broil using tongs and sear the other side for exactly 3 minutes.
9. Transfer the skillet to the preheated 400°F oven and roast for 12 minutes.
10. Remove the skillet from the oven and transfer the London broil to a cutting board.
11. Let the meat rest undisturbed for 10 minutes to allow juices to redistribute.
12. While the meat rests, bring 1 1/2 cups chicken broth to a boil in a medium saucepan.
13. Remove the broth from heat and immediately stir in 1 cup couscous.
14. Cover the saucepan tightly and let the couscous steam for 5 minutes.
15. Fluff the cooked couscous with a fork and stir in 2 tbsp chopped fresh parsley.
16. Slice the rested London broil thinly against the grain at a 45-degree angle.

Tender slices of the spice-crusted beef contrast beautifully with the light, fluffy couscous, creating a satisfying textural experience. The warming spices mellow during cooking, leaving behind complex flavors that pair wonderfully with the simple parsley-flecked couscous. For an elegant presentation, fan the sliced beef over the couscous and drizzle with any accumulated juices from the cutting board.

London Broil Pot Roast with Carrots and Potatoes

Often overlooked as a budget-friendly cut, London broil transforms into a tender, flavorful masterpiece when slow-cooked with classic vegetables. Our methodical approach ensures even the newest cook can achieve fall-apart tenderness and rich, developed flavors. One simple preparation yields a complete, satisfying meal that fills your kitchen with comforting aromas.

Ingredients

For the meat preparation:
– 2 lbs London broil
– 2 tbsp olive oil
– 1 tsp kosher salt
– ½ tsp black pepper

For the vegetables:
– 1 lb carrots, cut into 2-inch chunks
– 2 lbs Yukon Gold potatoes, quartered
– 1 large yellow onion, sliced

For the cooking liquid:
– 4 cups beef broth
– 2 tbsp Worcestershire sauce
– 3 cloves garlic, minced
– 2 sprigs fresh rosemary

Instructions

1. Preheat your oven to 325°F.
2. Pat the London broil completely dry with paper towels.
3. Rub the London broil with olive oil, then season evenly with kosher salt and black pepper.
4. Heat a large Dutch oven over medium-high heat for 2 minutes until hot.
5. Sear the London broil for 4 minutes per side until deeply browned.
6. Remove the meat from the pot and set aside on a plate.
7. Add the sliced onion to the pot and cook for 3 minutes until slightly softened.
8. Pour in the beef broth and Worcestershire sauce, scraping the bottom to release browned bits.
9. Return the seared London broil to the pot.
10. Arrange the carrot chunks and quartered potatoes around the meat.
11. Add the minced garlic and rosemary sprigs to the liquid.
12. Bring the liquid to a gentle simmer on the stovetop.
13. Cover the pot tightly with its lid.
14. Transfer the covered pot to the preheated oven.
15. Cook for 3 hours without opening the lid.
16. Check for doneness by inserting a fork into the meat – it should pull apart easily.
17. Remove the pot from the oven and let rest for 15 minutes before serving.

Let this comforting pot roast rest before slicing against the grain for maximum tenderness. The carrots and potatoes absorb the rich beef broth, creating a complete meal where every component complements the others. Leftovers make exceptional sandwiches when shredded and piled on crusty bread with a drizzle of the reduced cooking liquid.

Teriyaki London Broil with Crisp Spring Vegetables

Keeping weeknight dinners exciting doesn’t require complicated techniques—just a few quality ingredients and straightforward steps. Today, we’re preparing a Teriyaki London Broil with Crisp Spring Vegetables, a dish that balances savory, sweet flavors with fresh, vibrant textures, perfect for any home cook looking to impress without stress.

Ingredients

• For the marinade and sauce:
  • 1/2 cup soy sauce
  • 1/4 cup brown sugar
  • 2 tbsp rice vinegar
  • 2 cloves garlic, minced
  • 1 tbsp grated fresh ginger
  • 1 tbsp cornstarch
  • 1/4 cup water
• For the London broil and vegetables:
  • 1.5 lbs London broil steak
  • 1 tbsp vegetable oil
  • 1 lb asparagus, trimmed and cut into 2-inch pieces
  • 1 cup snap peas
  • 1 red bell pepper, sliced

Instructions

1. Combine 1/2 cup soy sauce, 1/4 cup brown sugar, 2 tbsp rice vinegar, 2 minced garlic cloves, and 1 tbsp grated ginger in a bowl to make the marinade.
2. Place the 1.5 lbs London broil in a shallow dish and pour half of the marinade over it, reserving the other half for later.
3. Cover the dish and refrigerate the steak for at least 30 minutes or up to 4 hours to allow the flavors to penetrate the meat.
4. Preheat your oven to 400°F and position a rack in the center for even cooking.
5. Heat 1 tbsp vegetable oil in a large oven-safe skillet over medium-high heat until it shimmers, about 2 minutes.
6. Remove the steak from the marinade, letting excess drip off, and sear it in the hot skillet for 3 minutes per side to develop a brown crust.
7. Transfer the skillet to the preheated oven and roast the steak for 15 minutes for medium-rare, or until a meat thermometer inserted into the thickest part reads 135°F.
8. Tip: Always let meat rest after cooking to redistribute juices; it will continue to cook slightly as it sits.
9. While the steak rests on a cutting board for 10 minutes, add 1 lb asparagus, 1 cup snap peas, and 1 sliced red bell pepper to the same skillet.
10. Sauté the vegetables over medium heat for 5-7 minutes, stirring occasionally, until they are bright green and slightly tender but still crisp.
11. Whisk 1 tbsp cornstarch into 1/4 cup water in a small bowl until no lumps remain.
12. Pour the reserved marinade into the skillet with the vegetables and bring to a simmer over medium heat.
13. Stir in the cornstarch mixture and cook for 2-3 minutes, until the sauce thickens and coats the vegetables evenly.
14. Tip: For extra flavor, scrape up any browned bits from the skillet when adding the marinade—they add depth to the sauce.
15. Slice the rested steak thinly against the grain to ensure tenderness.
16. Arrange the sliced steak on a platter and top with the vegetables and teriyaki sauce from the skillet.
17. Tip: Serving immediately keeps the vegetables crisp and the steak juicy, as overcooking can make them mushy.

Succulent slices of steak, marbled with savory teriyaki glaze, pair beautifully with the snap of fresh vegetables, creating a harmony of textures in every bite. Try serving it over steamed jasmine rice to soak up the extra sauce, or slice it thin for hearty sandwiches the next day—either way, the balance of sweet and umami flavors shines through.

Smoky BBQ London Broil with Corn on the Cob

Braising in barbecue sauce transforms this London broil into a tender, smoky masterpiece that pairs perfectly with sweet summer corn. By following these methodical steps, you’ll achieve restaurant-quality results right in your own kitchen, even if you’re new to grilling. Let’s walk through each stage together to ensure your meal turns out perfectly cooked and full of flavor.

Ingredients

For the London Broil:
– 2 lb London broil (top round steak)
– 2 tbsp olive oil
– 1 tsp kosher salt
– 1/2 tsp black pepper

For the BBQ Sauce:
– 1 cup ketchup
– 1/4 cup apple cider vinegar
– 2 tbsp brown sugar
– 1 tbsp Worcestershire sauce
– 1 tsp smoked paprika
– 1/2 tsp garlic powder

For the Corn:
– 4 ears of corn, husks removed
– 2 tbsp butter, melted
– 1/2 tsp salt

Instructions

1. Preheat your grill to 400°F, creating both direct and indirect heat zones.

2. Pat the London broil completely dry with paper towels on all surfaces.

3. Rub the olive oil evenly over both sides of the meat.

4. Season both sides with kosher salt and black pepper, pressing gently to adhere.

5. Combine ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, smoked paprika, and garlic powder in a small bowl, whisking until smooth.

6. Place the London broil on the direct heat side of the grill and sear for 4 minutes.

7. Flip the steak and sear the other side for another 4 minutes to develop a crust.

8. Move the steak to the indirect heat side of the grill and brush generously with BBQ sauce.

9. Close the grill lid and cook for 15 minutes, maintaining 400°F.

10. Flip the steak and brush the other side with more BBQ sauce.

11. Close the lid and continue cooking for another 10-15 minutes until the internal temperature reaches 135°F for medium-rare.

12. Brush the corn ears with melted butter and sprinkle with salt.

13. Place the corn on the direct heat side of the grill while the steak rests.

14. Grill the corn for 8-10 minutes, turning every 2 minutes, until kernels are tender with light char marks.

15. Transfer the steak to a cutting board and let rest for 10 minutes to redistribute juices.

16. Slice the London broil thinly against the grain at a 45-degree angle.

17. Serve the sliced steak with grilled corn and remaining BBQ sauce for dipping.

Hearty slices of this smoky London broil reveal a beautiful pink interior that’s remarkably tender when cut against the grain, while the charred corn provides a sweet, buttery contrast. The double-layer of BBQ sauce creates a sticky, caramelized crust that balances the meat’s savory richness perfectly. For a complete summer meal, serve alongside a crisp coleslaw or potato salad to cut through the smoke and sweetness.

Cajun Spiced London Broil with Creole Rice

Now, let’s create a flavorful Cajun Spiced London Broil with Creole Rice that brings bold Southern flavors to your dinner table. This methodical approach will guide you through each step, ensuring perfectly seasoned meat and aromatic rice every time. Follow these instructions carefully for a satisfying meal that balances spice and savory notes.

Ingredients

For the London Broil:
– 1 (2-pound) London broil steak
– 2 tablespoons olive oil
– 1 tablespoon Cajun seasoning
– 1 teaspoon garlic powder
– 1 teaspoon smoked paprika
– ½ teaspoon black pepper

For the Creole Rice:
– 1 cup long-grain white rice
– 2 cups chicken broth
– 1 tablespoon butter
– ½ cup diced onion
– ½ cup diced green bell pepper
– ¼ cup diced celery
– 1 teaspoon Creole seasoning
– 1 bay leaf

Instructions

1. Preheat your oven to 400°F and position a rack in the center.
2. Pat the London broil completely dry with paper towels to ensure proper browning.
3. Rub the olive oil evenly over all surfaces of the steak.
4. Combine Cajun seasoning, garlic powder, smoked paprika, and black pepper in a small bowl.
5. Press the seasoning mixture firmly onto both sides of the London broil.
6. Heat a large oven-safe skillet over medium-high heat for 2 minutes until hot.
7. Sear the London broil for 3 minutes per side until a dark crust forms.
8. Transfer the skillet to the preheated oven and roast for 15 minutes.
9. Insert an instant-read thermometer into the thickest part of the meat.
10. Remove from oven when thermometer reads 135°F for medium-rare.
11. Transfer the London broil to a cutting board and let rest for 10 minutes.
12. While the meat rests, melt butter in a medium saucepan over medium heat.
13. Add diced onion, green bell pepper, and celery to the saucepan.
14. Sauté the vegetables for 5 minutes until softened but not browned.
15. Add the long-grain white rice and toast for 1 minute, stirring constantly.
16. Pour in chicken broth and add Creole seasoning and bay leaf.
17. Bring the mixture to a boil, then reduce heat to low and cover tightly.
18. Simmer the rice for 18 minutes without lifting the lid.
19. Remove from heat and let the rice stand covered for 5 minutes.
20. Fluff the rice with a fork and remove the bay leaf before serving.
21. Slice the rested London broil against the grain into ¼-inch thick slices.

Crisp-edged slices of juicy London broil contrast beautifully with the fluffy, vegetable-studded Creole rice, creating a textural harmony that elevates this comforting meal. The bold Cajun spices meld with the aromatic Trinity vegetables in the rice, delivering layered flavors that develop with each bite. Consider serving this dish family-style on a large platter, garnished with fresh parsley for a vibrant presentation that invites sharing.

Conclusion

Cooking with London broil opens up endless delicious possibilities for your dinner table. We hope these 19 succulent recipes inspire you to create memorable meals your family will love. Try your favorites, leave a comment below telling us which recipe you enjoyed most, and don’t forget to share this roundup on Pinterest to help other home cooks discover these perfect dinner ideas!