You’re about to discover 33 mouthwatering ways to transform that humble top round London broil into something spectacular. Whether you’re craving a quick weeknight dinner or a show-stopping comfort meal, this roundup has a recipe to delight your taste buds and simplify your cooking. Let’s dive into these delicious possibilities—your next family favorite is waiting!
Classic Grilled Top Round London Broil with Herb Marinade
Venturing into the world of beef cuts, the top round, often labeled London broil, is a fantastic, budget-friendly canvas for flavor. This methodical guide will walk you through transforming it into a juicy, herb-infused centerpiece perfect for a weeknight dinner or casual gathering. We’ll focus on a simple marinade and precise grilling technique to ensure success every time.
Serving: 4 | Pre Time: 15 minutes (plus 4-24 hours marinating) | Cooking Time: 15 minutes
Ingredients
For the Herb Marinade:
– 1/2 cup extra virgin olive oil
– 1/4 cup red wine vinegar
– 3 tbsp Worcestershire sauce
– 4 cloves garlic, minced
– 2 tbsp fresh rosemary, finely chopped
– 1 tbsp fresh thyme leaves
– 1 tsp kosher salt
– 1/2 tsp freshly ground black pepper
For the London Broil:
– 1 (1.5 to 2 lb) top round London broil steak, about 1.5 inches thick
Instructions
1. In a medium bowl, whisk together the 1/2 cup olive oil, 1/4 cup red wine vinegar, 3 tbsp Worcestershire sauce, and 4 minced garlic cloves until well combined.
2. Stir in the 2 tbsp chopped rosemary, 1 tbsp thyme leaves, 1 tsp kosher salt, and 1/2 tsp black pepper to create the marinade.
3. Place the 1.5-2 lb London broil steak in a large resealable plastic bag or shallow dish. Tip: Scoring the fat cap lightly with a knife helps the marinade penetrate deeper.
4. Pour the prepared herb marinade over the steak, ensuring it is completely coated. Seal the bag or cover the dish.
5. Refrigerate the marinating steak for a minimum of 4 hours, or ideally overnight for up to 24 hours, turning the bag once halfway through.
6. One hour before cooking, remove the steak from the refrigerator and let it sit on the counter to take the chill off, which promotes more even cooking.
7. Preheat your grill to high heat, aiming for a surface temperature of 450-500°F. Tip: For optimal searing, ensure your grill grates are clean and lightly oiled.
8. Remove the steak from the marinade, letting any excess drip off, and discard the used marinade.
9. Place the steak on the hot grill. Cook for 5-7 minutes without moving it to develop a dark, flavorful crust.
10. Using tongs, carefully flip the steak. Cook for an additional 5-7 minutes for medium-rare (internal temperature of 130-135°F). Tip: For accurate doneness, always use an instant-read meat thermometer inserted into the thickest part.
11. Transfer the grilled steak to a clean cutting board and let it rest, tented loosely with foil, for a full 10 minutes. This allows the juices to redistribute.
12. To serve, slice the steak thinly against the grain, which is essential for tenderness.
Offering a robust, savory flavor from the garlic and herbs, the steak boasts a beautifully charred exterior giving way to a tender, pink interior. The texture is remarkably juicy when sliced correctly against the grain. For a creative twist, pile the warm slices on a crusty baguette with horseradish cream or serve alongside a bright arugula salad with shaved Parmesan.
Spicy Garlic Top Round London Broil with Chimichurri
Often, a simple cut of beef can transform into a spectacular centerpiece with the right marinade and sauce. Our Spicy Garlic Top Round London Broil with Chimichurri combines bold, zesty flavors with a tender, juicy result, perfect for a weeknight dinner or weekend gathering. Let’s walk through each step together to ensure success, even if you’re new to cooking steak.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
For the London Broil:
– 1 (2-pound) top round London broil steak
– 3 tablespoons olive oil
– 4 cloves garlic, minced
– 1 teaspoon red pepper flakes
– 1 teaspoon salt
– 1/2 teaspoon black pepper
For the Chimichurri Sauce:
– 1 cup fresh parsley, finely chopped
– 1/4 cup fresh cilantro, finely chopped
– 3 cloves garlic, minced
– 1/4 cup red wine vinegar
– 1/2 cup olive oil
– 1/2 teaspoon salt
– 1/4 teaspoon red pepper flakes
Instructions
1. Pat the 2-pound top round London broil steak dry with paper towels to ensure a good sear.
2. In a small bowl, combine 3 tablespoons olive oil, 4 minced garlic cloves, 1 teaspoon red pepper flakes, 1 teaspoon salt, and 1/2 teaspoon black pepper to make the marinade.
3. Rub the marinade evenly over both sides of the steak, coating it thoroughly.
4. Let the steak rest at room temperature for 10 minutes to allow the flavors to penetrate.
5. Preheat a grill or grill pan to high heat, aiming for 450°F, and lightly oil the grates to prevent sticking.
6. Place the steak on the hot grill and cook for 5 minutes without moving it to develop a crust.
7. Flip the steak using tongs and cook for another 5 minutes for medium-rare, or until an instant-read thermometer inserted into the thickest part reads 135°F.
8. Tip: For more even cooking, rotate the steak 90 degrees halfway through each side to create crosshatch grill marks.
9. Transfer the cooked steak to a cutting board and let it rest for 10 minutes to allow juices to redistribute.
10. While the steak rests, prepare the chimichurri sauce by combining 1 cup chopped parsley, 1/4 cup chopped cilantro, 3 minced garlic cloves, 1/4 cup red wine vinegar, 1/2 cup olive oil, 1/2 teaspoon salt, and 1/4 teaspoon red pepper flakes in a bowl.
11. Stir the sauce well until all ingredients are fully incorporated.
12. Tip: For a smoother chimichurri, pulse the ingredients briefly in a food processor, but avoid over-processing to maintain texture.
13. Slice the rested steak thinly against the grain at a 45-degree angle to maximize tenderness.
14. Arrange the sliced steak on a serving platter and drizzle generously with the chimichurri sauce.
15. Tip: Serve any extra chimichurri on the side for dipping, as it adds a bright, herby contrast to the spicy garlic notes.
Each bite offers a tender, juicy texture with a spicy kick from the garlic and red pepper, balanced by the fresh, tangy chimichurri. Enjoy this dish sliced over a bed of quinoa or with roasted vegetables for a complete meal, and consider using leftovers in tacos or salads the next day.
Balsamic Glazed Top Round London Broil with Roasted Veggies
Ready to elevate your weeknight dinner? This balsamic glazed top round London broil with roasted veggies delivers restaurant-quality flavor with straightforward steps, making it perfect for both beginners and seasoned cooks looking for a reliable, impressive meal. We’ll walk through each stage methodically to ensure your meat is tender and your vegetables are caramelized to perfection.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
For the London Broil:
– 1 (2-pound) top round London broil
– 2 tablespoons olive oil
– 1 teaspoon kosher salt
– 1/2 teaspoon black pepper
For the Balsamic Glaze:
– 1/2 cup balsamic vinegar
– 2 tablespoons honey
– 1 garlic clove, minced
For the Roasted Veggies:
– 1 pound baby potatoes, halved
– 2 large carrots, peeled and cut into 1-inch pieces
– 1 red onion, cut into 1-inch wedges
– 2 tablespoons olive oil
– 1/2 teaspoon dried rosemary
– 1/2 teaspoon kosher salt
Instructions
1. Preheat your oven to 400°F (200°C).
2. Pat the 2-pound top round London broil completely dry with paper towels.
3. Rub the London broil all over with 2 tablespoons olive oil, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Tip: Drying the meat first helps achieve a better sear.
4. Place the halved 1 pound baby potatoes, 1-inch pieces of 2 large carrots, and 1-inch wedges of 1 red onion on a large rimmed baking sheet.
5. Drizzle the vegetables with 2 tablespoons olive oil and sprinkle with 1/2 teaspoon dried rosemary and 1/2 teaspoon kosher salt; toss to coat evenly.
6. Spread the vegetables in a single layer on one half of the baking sheet.
7. Heat a large cast-iron or oven-safe skillet over medium-high heat for 2 minutes.
8. Sear the seasoned London broil for 3 minutes per side until a deep brown crust forms.
9. Transfer the seared London broil to the empty half of the baking sheet with the vegetables.
10. Roast the meat and vegetables in the preheated 400°F oven for 25 minutes for medium-rare, or until the internal temperature reaches 135°F (57°C) on an instant-read thermometer. Tip: Letting the meat rest after cooking keeps it juicy.
11. While the meat roasts, combine 1/2 cup balsamic vinegar, 2 tablespoons honey, and 1 minced garlic clove in a small saucepan.
12. Simmer the glaze over medium-low heat for 10 minutes, stirring occasionally, until it thickens enough to coat the back of a spoon. Tip: Watch the glaze closely as it can burn quickly once reduced.
13. Remove the baking sheet from the oven and transfer the London broil to a cutting board; tent loosely with foil and let rest for 10 minutes.
14. Toss the roasted vegetables in the pan juices on the baking sheet.
15. Slice the rested London broil thinly against the grain.
16. Drizzle the balsamic glaze over the sliced meat and serve immediately with the roasted vegetables.
Finally, you’ll savor the contrast of the savory, slightly charred exterior of the meat against its tender, pink interior, all complemented by the sweet-tangy glaze. The roasted veggies add a caramelized, earthy balance, making this dish ideal for plating over creamy mashed potatoes or alongside a crisp green salad for a complete meal.
Tenderized Top Round London Broil with Red Wine Reduction
Just when you think a weeknight dinner needs to be simple, this tenderized top round London broil with a rich red wine reduction proves you can achieve restaurant-quality flavor at home with a methodical approach. Join me as we break down the process into clear, manageable steps, ensuring a perfectly cooked steak and a deeply flavorful sauce every time.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
For the Steak:
– 1 (2-pound) top round London broil steak, about 1.5 inches thick
– 2 tablespoons olive oil
– 1 teaspoon kosher salt
– 1/2 teaspoon freshly ground black pepper
For the Red Wine Reduction:
– 1 tablespoon unsalted butter
– 1 small yellow onion, finely chopped (about 1/2 cup)
– 2 cloves garlic, minced
– 1 cup dry red wine (like Cabernet Sauvignon)
– 1 cup beef broth
– 1 tablespoon balsamic vinegar
– 1 teaspoon fresh thyme leaves
Instructions
1. Pat the London broil steak completely dry with paper towels on all sides.
2. Rub the steak evenly on both sides with the olive oil, kosher salt, and black pepper.
3. Preheat a large cast-iron skillet or heavy-bottomed pan over medium-high heat for 3 minutes until very hot.
4. Place the seasoned steak in the preheated skillet and sear undisturbed for 5 minutes to form a deep brown crust.
5. Flip the steak using tongs and sear the other side for another 5 minutes.
6. Transfer the seared steak to a cutting board and let it rest for 10 minutes; this allows the juices to redistribute for a more tender result.
7. While the steak rests, reduce the skillet heat to medium and add the unsalted butter.
8. Add the finely chopped onion to the skillet and cook, stirring frequently, for 4 minutes until softened and translucent.
9. Add the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
10. Pour in the dry red wine to deglaze the pan, using a wooden spoon to scrape up any browned bits from the bottom for extra flavor.
11. Add the beef broth, balsamic vinegar, and fresh thyme leaves to the skillet.
12. Bring the mixture to a simmer and cook for 8-10 minutes, stirring occasionally, until the sauce reduces by half and coats the back of a spoon.
13. Slice the rested steak thinly against the grain at a 45-degree angle for maximum tenderness.
14. Arrange the sliced steak on a serving platter and drizzle the warm red wine reduction over the top.
Carve into this dish to experience a beautifully tender steak, its robust beefiness perfectly complemented by the savory, slightly sweet reduction. The sauce clings to each slice, creating a glossy finish that elevates the entire plate. For a creative twist, serve it over creamy mashed potatoes or alongside roasted asparagus to soak up every last drop of that rich red wine essence.
Sesame Ginger Marinated Top Round London Broil
Here’s a straightforward way to prepare a flavorful, tender London broil that’s perfect for a weeknight dinner or weekend gathering. By marinating the beef in a savory sesame-ginger blend and using a simple two-stage cooking method, you’ll achieve a juicy interior with a beautifully caramelized crust. Let’s walk through each step to ensure success, even if you’re new to cooking beef cuts like this.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
For the marinade:
– 1/4 cup soy sauce
– 2 tbsp toasted sesame oil
– 2 tbsp honey
– 1 tbsp grated fresh ginger
– 2 cloves garlic, minced
– 1/2 tsp black pepper
For the beef:
– 1.5 lb top round London broil
– 1 tbsp vegetable oil
Instructions
1. In a medium bowl, whisk together 1/4 cup soy sauce, 2 tbsp toasted sesame oil, 2 tbsp honey, 1 tbsp grated fresh ginger, 2 cloves minced garlic, and 1/2 tsp black pepper until fully combined.
2. Place 1.5 lb top round London broil in a large resealable plastic bag or shallow dish, then pour the marinade over the beef, ensuring it’s evenly coated.
3. Seal the bag or cover the dish, and refrigerate the beef for at least 4 hours or up to 12 hours for deeper flavor penetration; for best results, flip the beef halfway through marinating.
4. Remove the beef from the refrigerator 30 minutes before cooking to allow it to come to room temperature, which promotes even cooking.
5. Preheat your oven to 400°F and heat a large oven-safe skillet, such as cast iron, over medium-high heat on the stovetop for 5 minutes.
6. Pat the beef dry with paper towels to remove excess marinade, as this helps achieve a better sear without steaming.
7. Add 1 tbsp vegetable oil to the hot skillet, then carefully place the beef in the skillet and sear for 3–4 minutes per side until a deep brown crust forms.
8. Transfer the skillet directly to the preheated oven and roast the beef for 10–12 minutes, or until an instant-read thermometer inserted into the thickest part reads 135°F for medium-rare.
9. Remove the skillet from the oven and transfer the beef to a cutting board, letting it rest for 10 minutes to allow the juices to redistribute before slicing.
10. Slice the beef thinly against the grain at a 45-degree angle to maximize tenderness, then serve immediately.
This dish yields a tender, juicy texture with a rich umami flavor from the marinade, complemented by subtle sweetness and a hint of spice. Try serving the sliced beef over a bed of steamed rice or alongside roasted vegetables for a complete meal, or use leftovers in sandwiches or salads for a quick lunch option.
Italian Herb-Crusted Top Round London Broil
Finally, a hearty, herb-crusted roast that transforms an affordable cut into a stunning centerpiece. Follow these methodical steps to achieve a flavorful, juicy London Broil with a beautifully crisp crust, perfect for a cozy family dinner or impressive weekend meal.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
For the Herb Crust:
– 1/4 cup olive oil
– 2 tbsp dried Italian seasoning
– 1 tbsp garlic powder
– 1 tsp kosher salt
– 1/2 tsp black pepper
For the London Broil:
– 1 (2 lb) top round London Broil, about 1 1/2 inches thick
– 1 tbsp olive oil
Instructions
1. Preheat your oven to 425°F and place a rack in the middle position.
2. Pat the London Broil completely dry with paper towels to ensure a good sear.
3. In a small bowl, whisk together 1/4 cup olive oil, Italian seasoning, garlic powder, kosher salt, and black pepper to form a thick paste.
4. Rub the entire surface of the London Broil with 1 tbsp olive oil.
5. Evenly coat the oiled meat on all sides with the prepared herb paste, pressing gently to adhere.
6. Heat a large, oven-safe skillet (like cast iron) over medium-high heat for 2 minutes until very hot.
7. Carefully place the coated London Broil in the hot, dry skillet. Sear for 3 minutes without moving to develop a deep brown crust.
8. Flip the meat using tongs and sear the other side for another 3 minutes.
9. Immediately transfer the entire skillet to the preheated oven. Roast for 15 minutes for medium-rare, or until an instant-read thermometer inserted into the thickest part reads 135°F.
10. Tip: Letting the meat come to room temperature for 30 minutes before cooking promotes even roasting.
11. Remove the skillet from the oven. Transfer the London Broil to a cutting board and let it rest, uncovered, for exactly 10 minutes. This allows the juices to redistribute.
12. Tip: For clean slices, always cut the meat against the grain. Identify the grain direction (long muscle fibers) before resting.
13. Slice the rested London Broil thinly against the grain into 1/4-inch strips.
14. Tip: Save any juices from the cutting board to drizzle over the sliced meat for extra flavor.
You’ll be rewarded with tender, pink-centered slices encased in a savory, crackly herb crust. The garlic and Italian seasoning infuse every bite, making it fantastic for sandwiches the next day or served over a bed of creamy polenta.
Coffee-Rubbed Top Round London Broil with Smoky Finish
This Coffee-Rubbed Top Round London Broil with Smoky Finish transforms a budget-friendly cut into a showstopping centerpiece, perfect for weekend gatherings or meal prep. Through a simple rub and a two-stage cooking method, you’ll achieve a deeply flavorful crust and tender, juicy interior that will have everyone asking for seconds. Let’s walk through each step together to ensure success, even if you’re new to cooking beef.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
For the coffee rub:
– 2 tablespoons finely ground dark roast coffee
– 1 tablespoon smoked paprika
– 1 tablespoon brown sugar
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– 1 teaspoon kosher salt
– 1/2 teaspoon black pepper
For the beef and finish:
– 2.5 pounds top round London broil, about 1.5 inches thick
– 1 tablespoon olive oil
– 2 tablespoons liquid smoke
Instructions
1. Pat the 2.5 pounds of top round London broil completely dry with paper towels on all sides.
2. In a small bowl, combine 2 tablespoons of finely ground dark roast coffee, 1 tablespoon of smoked paprika, 1 tablespoon of brown sugar, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1 teaspoon of kosher salt, and 1/2 teaspoon of black pepper to make the rub.
3. Rub 1 tablespoon of olive oil evenly over the entire surface of the dried beef.
4. Press the coffee rub mixture firmly onto all sides of the oiled beef until it is fully coated.
5. Let the rubbed beef rest at room temperature for 15 minutes to allow the flavors to penetrate.
6. Preheat your oven to 400°F and place a cast-iron skillet or heavy oven-safe pan on the middle rack to heat for 10 minutes.
7. Carefully remove the hot skillet from the oven using oven mitts and place it on the stovetop over high heat.
8. Sear the rubbed beef in the hot skillet for 3 minutes without moving it to develop a dark crust.
9. Flip the beef using tongs and sear the other side for another 3 minutes.
10. Transfer the skillet with the seared beef back to the preheated 400°F oven.
11. Roast the beef for 12 minutes for medium-rare, checking with an instant-read thermometer inserted into the thickest part until it reads 135°F.
12. Remove the skillet from the oven and immediately brush 2 tablespoons of liquid smoke evenly over the top of the hot beef.
13. Transfer the beef to a cutting board and let it rest, uncovered, for 10 full minutes to allow the juices to redistribute.
14. Slice the rested beef thinly against the grain at a sharp angle.
You’ll notice the crust is dark, almost blackened, with a slightly gritty texture from the coffee rub that gives way to a tender, pink interior. The smoky finish from the liquid smoke adds a campfire-like aroma that complements the earthy coffee and sweet paprika notes beautifully. Try serving these slices over a crisp salad or tucked into warm tortillas with avocado for a quick, flavorful twist.
Maple Dijon Glazed Top Round London Broil
Venturing into a hearty dinner doesn’t have to be complicated, and this Maple Dijon Glazed Top Round London Broil is a perfect example of simple, flavorful cooking. By following a few key steps, you’ll transform a lean cut of beef into a juicy, glazed centerpiece that’s sure to impress.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
For the Marinade & Glaze:
– 1 (2 to 2.5 lb) top round London broil
– 1/4 cup pure maple syrup
– 3 tbsp Dijon mustard
– 2 tbsp soy sauce
– 2 tbsp olive oil
– 3 cloves garlic, minced
– 1 tsp freshly ground black pepper
– 1/2 tsp kosher salt
For Finishing:
– 1 tbsp chopped fresh parsley (optional)
Instructions
1. Pat the London broil completely dry with paper towels to ensure a good sear.
2. In a medium bowl, whisk together the maple syrup, Dijon mustard, soy sauce, olive oil, minced garlic, black pepper, and kosher salt until fully combined.
3. Place the beef in a large resealable plastic bag or shallow dish and pour half of the maple-Dijon mixture over it, reserving the other half in a separate bowl for later.
4. Seal the bag or cover the dish and marinate the beef in the refrigerator for at least 1 hour, or ideally up to 4 hours for deeper flavor.
5. Remove the beef from the refrigerator 30 minutes before cooking to let it come to room temperature for more even cooking.
6. Preheat your oven to 400°F and position a rack in the center.
7. Heat a large, oven-safe skillet (like cast iron) over medium-high heat until very hot, about 2-3 minutes.
8. Remove the beef from the marinade, letting any excess drip off, and discard the used marinade.
9. Sear the beef in the hot skillet for 3-4 minutes per side until a deep brown crust forms.
10. Brush the top of the seared beef generously with some of the reserved maple-Dijon glaze.
11. Transfer the entire skillet to the preheated oven and roast for 12-15 minutes, or until an instant-read thermometer inserted into the thickest part reads 130°F for medium-rare.
12. Remove the skillet from the oven, carefully transfer the beef to a cutting board, and brush it with the remaining reserved glaze.
13. Loosely tent the beef with aluminum foil and let it rest for exactly 10 minutes; this allows the juices to redistribute, preventing a dry result.
14. After resting, slice the London broil thinly against the grain for maximum tenderness.
15. Garnish the sliced beef with chopped fresh parsley, if using, and serve immediately.
Perfectly cooked, this London broil boasts a caramelized, sticky-sweet exterior that gives way to a tender, pink interior. The glaze reduces into a rich, savory-sweet sauce that clings to every slice. For a complete meal, serve the sliced beef over a bed of creamy mashed potatoes or alongside roasted seasonal vegetables to soak up the delicious pan juices.
Zesty Lemon Pepper Top Round London Broil
You’ve probably stared at a tough cut like top round and wondered how to make it tender and flavorful—today, we’ll transform it into a zesty, peppery masterpiece that’s surprisingly simple. By marinating with lemon and pepper, then searing and slicing it thin, you’ll get a juicy, restaurant-worthy meal without the fuss. Let’s walk through each step together, so you can nail it on your first try.
Serving: 4 | Pre Time: 30 minutes | Cooking Time: 20 minutes
Ingredients
For the marinade:
– 1.5 lbs top round London broil
– ¼ cup fresh lemon juice (about 2 lemons)
– 2 tbsp olive oil
– 2 tbsp coarsely ground black pepper
– 1 tsp kosher salt
– 3 garlic cloves, minced
For cooking:
– 1 tbsp vegetable oil
Instructions
1. In a large bowl, combine ¼ cup fresh lemon juice, 2 tbsp olive oil, 2 tbsp coarsely ground black pepper, 1 tsp kosher salt, and 3 minced garlic cloves to make the marinade.
2. Place 1.5 lbs top round London broil in the bowl, turning it to coat evenly with the marinade on all sides.
3. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor—this helps tenderize the meat.
4. Preheat your oven to 400°F and heat a large oven-safe skillet over medium-high heat on the stovetop.
5. Add 1 tbsp vegetable oil to the hot skillet, then carefully place the marinated London broil in the skillet.
6. Sear the meat for 3–4 minutes per side, until a dark brown crust forms—don’t move it while searing to ensure a good crust.
7. Transfer the skillet to the preheated oven and roast for 10–12 minutes, until an instant-read thermometer inserted into the thickest part reads 135°F for medium-rare.
8. Remove the skillet from the oven and transfer the London broil to a cutting board, letting it rest for 10 minutes to allow juices to redistribute.
9. Slice the meat thinly against the grain at a 45-degree angle for maximum tenderness.
Let’s savor the results: this London broil boasts a crispy, peppery crust that gives way to juicy, lemon-infused slices, perfect for piling onto crusty bread or serving over a bed of greens. Leftovers make fantastic sandwiches the next day—just reheat gently to keep that zesty kick intact.
Soy and Honey Marinated Top Round London Broil
Let’s tackle a flavorful, budget-friendly cut of beef that transforms into a tender, savory centerpiece with a simple marinade. This soy and honey marinated top round London broil is perfect for weeknight dinners or casual gatherings, requiring minimal hands-on time for maximum impact. By following these methodical steps, you’ll achieve a beautifully caramelized exterior and juicy interior every time.
Serving: 4 | Pre Time: 10 minutes (plus 4 hours marinating) | Cooking Time: 20 minutes
Ingredients
For the Marinade:
– 1/2 cup soy sauce
– 1/4 cup honey
– 2 tbsp olive oil
– 3 cloves garlic, minced
– 1 tsp black pepper
For the Meat:
– 1.5 lb top round London broil
Instructions
1. In a medium bowl, whisk together 1/2 cup soy sauce, 1/4 cup honey, 2 tbsp olive oil, 3 minced garlic cloves, and 1 tsp black pepper until fully combined.
2. Place the 1.5 lb London broil in a large resealable plastic bag or shallow dish, then pour the marinade over it, ensuring the meat is fully coated.
3. Seal the bag or cover the dish, then refrigerate for at least 4 hours or up to 12 hours for deeper flavor penetration—turning the meat once halfway through marinating helps distribute the flavors evenly.
4. Remove the meat from the refrigerator 30 minutes before cooking to allow it to come to room temperature, which promotes more even cooking.
5. Preheat your oven’s broiler on high and position the oven rack 6 inches below the heating element, or preheat a grill to medium-high heat (about 450°F).
6. Remove the London broil from the marinade, letting excess drip off, and discard the used marinade to avoid cross-contamination.
7. Place the meat on a broiler pan or grill grates, then cook for 10 minutes without moving it to develop a seared crust.
8. Flip the meat using tongs and cook for an additional 8–10 minutes, or until an instant-read thermometer inserted into the thickest part registers 135°F for medium-rare—this temperature ensures optimal juiciness.
9. Transfer the cooked London broil to a cutting board and let it rest for 10 minutes, tented loosely with aluminum foil, to allow the juices to redistribute.
10. Slice the meat thinly against the grain at a 45-degree angle to maximize tenderness.
Rely on the sweet-savory marinade to create a glossy, charred exterior that contrasts with the pink, succulent interior. Serve the sliced London broil over a bed of fluffy rice or alongside roasted vegetables, where the rich pan juices can be drizzled over everything for added depth.
Mediterranean Style Top Round London Broil with Olive Tapenade
You’ve probably stared at a tough cut like top round and wondered how to make it tender and flavorful without a lot of fuss. This Mediterranean-inspired London broil does just that, transforming an affordable steak with a zesty olive tapenade and a simple marinade into a show-stopping meal that’s perfect for a weeknight dinner or casual entertaining.
Serving: 4 | Pre Time: 15 minutes (plus 4 hours marinating) | Cooking Time: 20 minutes
Ingredients
For the Marinade:
– 1 (1.5 to 2 lb) top round London broil steak
– 1/4 cup extra virgin olive oil
– 3 tbsp fresh lemon juice
– 4 cloves garlic, minced
– 1 tbsp dried oregano
– 1 tsp kosher salt
– 1/2 tsp freshly ground black pepper
For the Olive Tapenade:
– 1 cup pitted Kalamata olives
– 2 tbsp capers, drained
– 1/4 cup extra virgin olive oil
– 1 small clove garlic, minced
– 1 tbsp fresh lemon juice
For Cooking:
– 1 tbsp high-heat cooking oil (like avocado or grapeseed oil)
Instructions
1. Place the London broil steak in a large resealable plastic bag or shallow dish.
2. In a small bowl, whisk together 1/4 cup olive oil, 3 tbsp lemon juice, 4 minced garlic cloves, 1 tbsp oregano, 1 tsp salt, and 1/2 tsp pepper to create the marinade.
3. Pour the marinade over the steak, ensuring it is fully coated. Seal the bag or cover the dish and refrigerate for at least 4 hours, or ideally overnight, turning the steak once halfway through.
4. One hour before cooking, remove the steak from the refrigerator and let it sit on the counter to take the chill off—this promotes more even cooking.
5. While the steak rests, make the tapenade: in a food processor, combine 1 cup Kalamata olives, 2 tbsp capers, 1/4 cup olive oil, 1 minced garlic clove, and 1 tbsp lemon juice.
6. Pulse the mixture 8-10 times until it is coarsely chopped but not pureed, then set aside.
7. Preheat your oven’s broiler on high and position an oven rack 4-6 inches from the heat element. Place a cast-iron skillet or heavy oven-safe pan under the broiler for 5 minutes to preheat.
8. Carefully remove the hot skillet using oven mitts. Add 1 tbsp of high-heat cooking oil and swirl to coat the bottom.
9. Pat the marinated steak completely dry with paper towels—this is crucial for achieving a good sear.
10. Place the steak in the hot skillet. Broil for 5 minutes without moving it to develop a deep brown crust.
11. Using tongs, carefully flip the steak. Broil for an additional 5 minutes for medium-rare (internal temperature of 130°F) or 7 minutes for medium (140°F).
12. Transfer the steak to a cutting board and let it rest, uncovered, for 10 full minutes to allow the juices to redistribute.
13. Slice the steak thinly against the grain—this cuts through the muscle fibers and is the key to tenderness.
14. Serve the sliced steak topped generously with the prepared olive tapenade.
Flaky, savory tapenade clings to each perfectly pink slice, its briny punch cutting through the rich, garlicky meat. For a complete Mediterranean plate, serve it over a bed of lemony couscous or with roasted vegetables, letting the tapenade double as a vibrant sauce for the sides.
Whiskey Marinated Top Round London Broil
Let’s transform a budget-friendly cut of beef into a tender, flavor-packed main dish with a whiskey marinade that does all the heavy lifting. This recipe breaks down the process into simple, manageable steps for a foolproof dinner centerpiece.
Serving: 4 | Pre Time: 30 minutes (plus 4-24 hours marinating) | Cooking Time: 20 minutes
Ingredients
For the Marinade:
– 1/2 cup whiskey
– 1/4 cup soy sauce
– 2 tbsp olive oil
– 2 tbsp brown sugar
– 3 cloves garlic, minced
– 1 tsp black pepper
For the Steak:
– 1 (2 lb) top round London broil steak, about 1 1/2 inches thick
– 1 tsp kosher salt
Instructions
1. In a medium bowl, whisk together 1/2 cup whiskey, 1/4 cup soy sauce, 2 tbsp olive oil, 2 tbsp brown sugar, 3 minced garlic cloves, and 1 tsp black pepper until the sugar dissolves completely.
2. Place the 2 lb London broil steak in a large resealable plastic bag or shallow dish. Pour the entire marinade mixture over the steak, ensuring it is fully coated.
3. Seal the bag or cover the dish tightly. Refrigerate the steak for a minimum of 4 hours, or ideally overnight for up to 24 hours, flipping the steak once halfway through to marinate evenly.
4. Remove the steak from the refrigerator 30 minutes before cooking. Take it out of the marinade and pat it completely dry on all sides with paper towels; discard the used marinade.
5. Preheat your oven’s broiler on high and position an oven rack 4-6 inches below the heating element. Alternatively, preheat a grill to high heat (450-500°F).
6. Rub the dried steak on all sides with 1 tsp kosher salt. For a pro tip, scoring the fat cap lightly with a knife helps prevent curling during cooking.
7. Place the steak on a broiler pan or directly on the hot grill grates. Cook for 5 minutes without moving it to develop a good sear.
8. Carefully flip the steak using tongs. Cook for another 5 minutes for medium-rare (internal temperature of 130°F), or 6-7 minutes for medium (140°F). Use an instant-read thermometer inserted into the thickest part for accuracy.
9. Transfer the cooked steak to a clean cutting board. Let it rest, uncovered, for a full 10 minutes; this allows the juices to redistribute for a moister result.
10. Slice the steak thinly, about 1/4-inch thick, against the grain. This is crucial for tenderness, as it shortens the long muscle fibers.
Marinating in whiskey and soy sauce creates a beautifully caramelized crust with deep, savory-sweet notes. The interior remains remarkably juicy and tender when sliced correctly. Serve these flavorful slices over creamy mashed potatoes or pile them high on a crusty baguette for an impressive steak sandwich.
Herb-Dijon Top Round London Broil with Rustic Potatoes
Here’s a straightforward recipe that transforms affordable top round into a flavorful centerpiece with minimal fuss. Herb-Dijon Top Round London Broil with Rustic Potatoes combines a zesty marinade with hearty potatoes for a satisfying meal that’s perfect for weeknights or casual gatherings. Let’s walk through each step together to ensure success, even if you’re new to cooking beef.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
For the marinade:
– 1.5 lb top round London broil
– 3 tbsp Dijon mustard
– 2 tbsp olive oil
– 2 tbsp chopped fresh rosemary
– 1 tbsp chopped fresh thyme
– 2 cloves garlic, minced
– 1 tsp kosher salt
– 1/2 tsp black pepper
For the potatoes:
– 1.5 lb Yukon Gold potatoes, cut into 1-inch chunks
– 2 tbsp olive oil
– 1 tsp kosher salt
– 1/2 tsp black pepper
Instructions
1. In a small bowl, whisk together 3 tbsp Dijon mustard, 2 tbsp olive oil, 2 tbsp chopped fresh rosemary, 1 tbsp chopped fresh thyme, 2 cloves minced garlic, 1 tsp kosher salt, and 1/2 tsp black pepper until smooth.
2. Place 1.5 lb top round London broil in a shallow dish and pour the marinade over it, coating all sides evenly. Tip: For deeper flavor, cover and refrigerate for at least 30 minutes or up to 4 hours.
3. Preheat your oven to 400°F and line a baking sheet with parchment paper.
4. Toss 1.5 lb Yukon Gold potato chunks with 2 tbsp olive oil, 1 tsp kosher salt, and 1/2 tsp black pepper on the prepared baking sheet, spreading them in a single layer.
5. Roast the potatoes at 400°F for 20 minutes, stirring halfway through, until they start to turn golden brown.
6. Remove the baking sheet from the oven and push the potatoes to the sides, creating space in the center for the beef.
7. Place the marinated London broil in the center of the baking sheet, discarding any excess marinade left in the dish.
8. Return the baking sheet to the oven and roast at 400°F for 20-25 minutes, flipping the beef halfway through, until it reaches an internal temperature of 135°F for medium-rare. Tip: Use a meat thermometer inserted into the thickest part for accuracy, as overcooking can make the beef tough.
9. Transfer the beef to a cutting board and let it rest for 10 minutes to allow juices to redistribute. Tip: Keep the potatoes in the turned-off oven to stay warm during this time.
10. Slice the beef thinly against the grain to ensure tenderness, and serve immediately with the roasted potatoes.
Creating this dish yields tender, juicy slices of beef with a robust herb-Dijon crust, complemented by crispy-edged potatoes that soak up the savory drippings. Consider serving it with a simple arugula salad dressed in lemon vinaigrette to balance the richness, or slice leftovers for sandwiches the next day.
Smoked Paprika and Lime Top Round London Broil
Whether you’re new to cooking or just looking for a reliable weeknight dinner, this smoked paprika and lime top round London broil offers a straightforward yet flavorful approach to a classic cut. We’ll walk through each step methodically, ensuring you achieve a perfectly cooked, tender result every time.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
For the Marinade:
– 1.5 lbs top round London broil
– 2 tbsp smoked paprika
– 1 tbsp garlic powder
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 1/4 cup fresh lime juice
– 2 tbsp olive oil
For Cooking:
– 1 tbsp olive oil
Instructions
1. In a small bowl, combine 2 tbsp smoked paprika, 1 tbsp garlic powder, 1 tsp kosher salt, and 1/2 tsp black pepper.
2. Place 1.5 lbs top round London broil in a shallow dish and rub the spice mixture evenly over all sides.
3. Pour 1/4 cup fresh lime juice and 2 tbsp olive oil over the meat, turning to coat. Tip: Let it marinate at room temperature for 10 minutes for quicker flavor absorption.
4. Preheat a grill or grill pan to high heat, about 450°F.
5. Brush the grill with 1 tbsp olive oil to prevent sticking.
6. Place the London broil on the grill and cook for 5 minutes without moving it to develop grill marks.
7. Flip the meat and cook for another 5 minutes. Tip: Use a meat thermometer to check for an internal temperature of 135°F for medium-rare.
8. Transfer the London broil to a cutting board and let it rest for 10 minutes. Tip: Resting allows juices to redistribute, keeping the meat moist.
9. Slice the meat thinly against the grain for maximum tenderness.
Zesty lime brightens the smoky paprika crust, creating a vibrant contrast with the juicy, medium-rare interior. Serve the slices over a crisp salad or tucked into warm tortillas with avocado for a fresh twist.
Asian Five-Spice Top Round London Broil Stir-Fry
Bold flavors and tender beef come together in this quick weeknight stir-fry. By using a lean top round London broil and the aromatic warmth of five-spice powder, you can create a restaurant-quality meal in your own kitchen with minimal fuss. Let’s walk through each step to ensure your dish is perfectly cooked and packed with flavor.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 10 minutes
Ingredients
For the Marinade:
– 1.5 lbs top round London broil, sliced against the grain into 1/4-inch thick strips
– 2 tbsp soy sauce
– 1 tbsp cornstarch
– 1 tsp five-spice powder
For the Sauce:
– 1/4 cup soy sauce
– 2 tbsp rice vinegar
– 1 tbsp honey
– 1 tsp sesame oil
For the Stir-Fry:
– 2 tbsp vegetable oil, divided
– 1 red bell pepper, sliced into 1/4-inch strips
– 1 cup broccoli florets
– 3 cloves garlic, minced
– 1 tbsp fresh ginger, grated
Instructions
1. In a medium bowl, combine the London broil strips, 2 tbsp soy sauce, cornstarch, and five-spice powder. Toss until the beef is evenly coated and let it marinate for 15 minutes at room temperature.
2. While the beef marinates, whisk together 1/4 cup soy sauce, rice vinegar, honey, and sesame oil in a small bowl to make the sauce. Set it aside.
3. Heat 1 tbsp of vegetable oil in a large skillet or wok over high heat until it shimmers, about 1 minute. Add the marinated beef in a single layer and cook without stirring for 2 minutes to develop a sear.
4. Flip the beef strips and cook for another 2 minutes until browned but still slightly pink inside. Transfer the beef to a clean plate using a slotted spoon.
5. Add the remaining 1 tbsp of vegetable oil to the same skillet. Add the bell pepper and broccoli, stirring frequently, and cook for 3 minutes until the vegetables are crisp-tender.
6. Stir in the minced garlic and grated ginger, cooking for 30 seconds until fragrant. Tip: Keep the heat high to prevent the garlic from burning.
7. Return the cooked beef to the skillet with the vegetables. Pour the prepared sauce over everything and toss to combine.
8. Cook for 1-2 minutes, stirring constantly, until the sauce thickens and coats the ingredients evenly. Tip: The sauce should bubble and reduce slightly.
9. Remove the skillet from the heat immediately to avoid overcooking the beef. Tip: Let the stir-fry rest for 2 minutes before serving to allow the flavors to meld.
Ready to serve, this dish offers a delightful contrast of tender, savory beef and crisp vegetables, all glazed in a sweet and tangy sauce. The five-spice powder adds a warm, complex depth that pairs wonderfully with steamed rice or noodles for a complete meal.
Mustard Crusted Top Round London Broil with Creamy Horseradish
Zesty yet comforting, this mustard-crusted London broil delivers bold flavor with minimal fuss. Perfect for weeknight dinners or casual gatherings, it pairs a savory crust with a tangy sauce that elevates simple ingredients. Let’s walk through each step methodically to ensure success, even if you’re new to cooking beef.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
For the crust:
– 1 (2-pound) top round London broil
– 2 tablespoons Dijon mustard
– 1 tablespoon whole-grain mustard
– 1 teaspoon kosher salt
– 1/2 teaspoon freshly ground black pepper
– 1 tablespoon olive oil
For the creamy horseradish sauce:
– 1/2 cup sour cream
– 2 tablespoons prepared horseradish
– 1 tablespoon fresh lemon juice
– 1/4 teaspoon kosher salt
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 a good sear.
3. In a small bowl, combine the Dijon mustard, whole-grain mustard, 1 teaspoon salt, and 1/2 teaspoon pepper.
4. Rub the mustard mixture evenly over all sides of the beef.
5. Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat until shimmering, about 2 minutes.
6. Place the beef in the skillet and sear without moving for 4 minutes to form a golden-brown crust.
7. Flip the beef and sear the other side for 4 minutes.
8. Transfer the skillet to the preheated oven and roast for 12-15 minutes, or until an instant-read thermometer inserted into the thickest part reads 135°F for medium-rare.
9. While the beef cooks, make the sauce by whisking together 1/2 cup sour cream, 2 tablespoons horseradish, 1 tablespoon lemon juice, and 1/4 teaspoon salt in a bowl.
10. Remove the beef from the oven, transfer it to a cutting board, and let it rest for 10 minutes to allow juices to redistribute.
11. Slice the beef thinly against the grain at a slight angle.
Remarkably tender with a punchy, savory crust, this dish offers a delightful contrast to the cool, zesty sauce. Serve it sliced over a bed of roasted potatoes or alongside a crisp green salad for a complete meal that’s sure to impress without overwhelming the cook.
Moroccan Spiced Top Round London Broil with Couscous
While Moroccan cuisine often conjures images of slow-cooked tagines, this spiced top round London broil offers a faster, weeknight-friendly route to those same warm, complex flavors, paired with fluffy couscous for a complete meal. We’ll break down the process into simple, manageable steps, ensuring even a first-time cook can achieve a tender, flavorful result. Let’s begin by gathering our ingredients and prepping our workspace.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
For the Spice Rub and Meat:
– 1 (1.5 to 2 lb) top round London broil
– 1 tbsp olive oil
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 1/2 tsp ground cinnamon
– 1/2 tsp ground ginger
– 1/2 tsp kosher salt
– 1/4 tsp freshly ground black pepper
For the Couscous:
– 1 cup dry couscous
– 1 1/4 cups water or low-sodium chicken broth
– 1 tbsp unsalted butter
– 1/4 tsp salt
Instructions
1. Preheat your oven’s broiler on high and position a rack 4-6 inches from the heat element.
2. Pat the London broil completely dry with paper towels to ensure the spice rub adheres properly.
3. In a small bowl, combine 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp ground cinnamon, 1/2 tsp ground ginger, 1/2 tsp kosher salt, and 1/4 tsp black pepper.
4. Rub 1 tbsp of olive oil all over the surface of the dried meat.
5. Evenly coat the oiled meat with the entire spice mixture, pressing gently to help it stick.
6. Place the seasoned meat on a broiler pan or a wire rack set inside a rimmed baking sheet.
7. Broil the meat for 5 minutes to sear the exterior and develop a crust.
8. Flip the meat carefully using tongs and broil for another 5 minutes on the second side.
9. Reduce the oven temperature to 400°F and continue roasting the meat for 10-15 minutes, or until an instant-read thermometer inserted into the thickest part registers 130°F for medium-rare.
10. While the meat roasts, bring 1 1/4 cups of water or broth and 1/4 tsp salt to a boil in a small saucepan.
11. Remove the saucepan from the heat and immediately stir in 1 cup of dry couscous and 1 tbsp of butter.
12. Cover the saucepan tightly with a lid and let it sit, undisturbed, for 5 minutes to allow the couscous to absorb all the liquid.
13. After roasting, transfer the meat to a cutting board and let it rest, tented loosely with foil, for exactly 10 minutes to allow the juices to redistribute, which is crucial for tenderness.
14. After resting, slice the meat thinly against the grain to maximize tenderness.
15. Fluff the finished couscous with a fork to separate the grains before serving.
The thinly sliced London broil will be beautifully pink inside with a fragrant, slightly crispy spice crust, while the couscous provides a light, buttery base that soaks up the meat’s flavorful juices. For a vibrant presentation, serve the slices fanned over a mound of couscous and garnish with a sprinkle of fresh chopped parsley or a dollop of cool Greek yogurt to balance the warm spices.
Conclusion
Savor these 33 top round London broil recipes—they’re budget-friendly, versatile, and perfect for weeknight dinners or special gatherings. We hope you found inspiration for your next meal! Give one a try, then drop a comment to tell us your favorite, and don’t forget to share this roundup on Pinterest to spread the deliciousness. Happy cooking!
