London Broil Deluxe Recipe
Make London Broil Deluxe Recipe in just 3h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Marinade
Beef
Compound Butter & Finish
Optional Sides / Garnish
Method
Marinade
- 1
Make the marinade
In a medium bowl whisk together soy sauce, olive oil, red wine vinegar, Worcestershire sauce, brown sugar, Dijon mustard, minced garlic, chopped rosemary, thyme, kosher salt, and black pepper until sugar dissolves and mixture is homogenous.
- 2
Marinate the beef
Place the London broil in a large resealable plastic bag or shallow dish. Pour the marinade over the steak, press out excess air if using a bag, seal, and refrigerate for 4–12 hours (minimum 4 hours for flavor; up to 12 hours for best tenderness). Turn the steak once or twice while marinating to coat evenly.
Beef
- 3
Prepare for cooking
Remove the marinated steak from the refrigerator 30–45 minutes before cooking to come toward room temperature. Preheat oven to 375°F (190°C) if finishing in the oven. Remove steak from the marinade and pat dry thoroughly with paper towels (reserve marinade). Season lightly with a small pinch of kosher salt and a bit of freshly ground black pepper.
- 4
Sear the steak
Heat a heavy ovenproof skillet (cast-iron preferred) over high heat until very hot. Add 1 tablespoon olive oil and swirl to coat. When oil is shimmering and just smoking, place the steak in the pan. Sear without moving for 2–3 minutes until a deep brown crust forms. Flip and sear the other side 2–3 minutes.
- 5
Finish to desired doneness
For a medium-rare center (recommended for London broil), transfer the skillet to the preheated oven and roast 6–10 minutes, or until an instant-read thermometer inserted into the thickest part registers 125–130°F (52–54°C). For medium, roast 10–14 minutes to 135–140°F (57–60°C). If you prefer, instead of oven roasting you can continue cooking on the stovetop over medium heat, reducing time slightly—use a thermometer.
- 6
Optional glaze
While the steak finishes, bring the reserved marinade to a boil in a small saucepan and simmer 3–4 minutes to reduce slightly and kill any surface bacteria (because it touched raw meat). Taste and reduce further if you want a thicker glaze. Brush lightly over the seared steak once removed from oven.
- 7
Rest the steak
Transfer the cooked steak to a cutting board and tent loosely with foil. Let rest 10–12 minutes to allow juices to redistribute—this helps keep slices tender.
Compound Butter & Finish
- 8
Make compound butter
While the steak rests, combine softened unsalted butter, minced garlic, chopped parsley, lemon zest, coarse sea salt, and 1/4 teaspoon freshly ground black pepper in a small bowl. Mash together until smooth and well incorporated. Form into a log on plastic wrap if you prefer or simply spoon onto the steak at plating.
- 9
Slice across the grain
Using a sharp carving knife, slice the rested steak thinly across the grain at a slight diagonal (about 1/8–1/4 inch thick) to maximize tenderness.
- 10
Plate and finish
Arrange slices on a warm platter. Top with small dollops of the compound butter so it melts over the hot meat. Sprinkle remaining 1/4 teaspoon black pepper over slices and, if desired, drizzle a little of the reduced marinade or balsamic glaze. Serve with roasted baby potatoes and a handful of arugula or mixed greens tossed lightly with olive oil and a pinch of salt.