The london broil is an often overlooked cut of beef. It is very lean and has a reputation for being tough, but this cost effective cut can be transformed into a tender, flavorful main dish with just a few simple steps.
Unlike a traditional roast, this london broil only takes about 15 minutes to cook and while it is resting, we are using the same skillet to whip up a simple garlic pan sauce that finishes this meal off in a beautifully flavorful way.
Let’s get started…
The first step in creating a tender london broil is marinating the beef the day before you plan to serve it. A good marinade can do wonders for tenderizing meat in addition to adding lots of great flavor.
In a small bowl, combine 3 cloves of finely minced garlic, 1/4 cup of balsamic vinegar, 1/4 cup of soy sauce, 2 tablespoons of Worcestershire sauce, 2 tablespoons of brown sugar, 1 tablespoon of Dijon mustard, 1 teaspoon of dried Italian herbs and 1/4 teaspoon of freshly cracked black pepper.
Use the textured side of a meat tenderizer to pound both side of your london broil. This not only helps to tenderize the beef, but it will also help the marinade to work its way into the beef easier.
Place the london broil into a large ziplock bag and pour in your marinade mixture. Press all of the air out of the bag and seal it tightly. Flip the bag around a few times to ensure that the entire london broil is coated in marinade. Place it into the refrigerator for 8-24 hours.
Take the london broil out of the refrigerator 30 minutes before you are ready to cook to give it time to come to room temperature. Transfer it out of the bag and discard the marinade.
Use paper towels to pat the london broil dry on all sides.
Place a large skillet over medium to medium high heat and add about 2 tablespoons on a neutral oil (such as canola). Once your london broil is at room temperature and has been dried off and your skillet is nice and warm, place it into the skillet and let it cook on the first side, undisturbed, for about 6 minutes or until the underside has developed a deeply golden brown crust.
Flip the london broil and cook for another 6-7 minutes or until its internal temperature reaches 130 degrees. Transfer it onto a cutting board and cover it loosely with foil to keep it warm while it rests.
While the london broil is resting, we are going to whip up a simple garlic pan sauce.
First, make sure that your skillet is not too hot. Today, I am using my favorite cast iron skillet and it holds heat really well, so as the london broil was searing, I reduced the heat to medium. If your skillet it screaming hot when you begin making your pan sauce, it will taste burnt, so be sure the skillet is just very warm before starting the sauce.
Add a tablespoon of butter and 3 finely minced garlic cloves into the skillet and cook for about 90 seconds or so, stirring constantly. Add 1 1/4 cups of beef broth and bring the sauce up to a simmer. Once the sauce is simmering, add your second tablespoon of butter, some finely chopped fresh parsley and a squeeze of fresh lemon juice.
Reduce the heat to low and let the sauce hang out until your london broil is sliced up.
Once the london broil has rested for about 10 minutes, use a sharp knife to thinly slice it against the grain and then spoon your garlic pan sauce over those beautiful slices.
Between the tenderizing, marinating, searing and resting, your london broil should be tender, juicy and flavorful.
Make some creamy mashed potatoes, green beans and maybe some of my roasted french onions…
If you have any of the pan sauce left behind, spoon it over your plate before you dig in and I am fairly confident that you will absolutely fall in love with this beautiful london broil.
London Broil with a Garlic Pan Sauce
Ingredients
- 2 pound london broil
- 3 cloves of garlic, finely minced
- 1/4 cup of balsamic vinegar
- 1/4 cup of soy sauce
- 2 tablespoons of worcesterwhire sauce
- 2 tablespoons of brown sugar
- 1 tablespoon of dijon mustard
- 1 teaspoon of dried Italian herbs
- 1/4 teaspoon of black pepper
- a neutral oil
Garlic Pan Sauce
- 2 tablespoons of butter
- 3 cloves of garlic, finely minced
- 1 1/4 cups of beef broth
- 2 tablespoons of fresh parsley, finely chopped
- 1 tablespoon of fresh lemon juice
Instructions
- Combine 3 cloves of finely minced garlic, 1/4 cup of balsamic vinegar, 1/4 cup of soy sauce, 2 tablespoons of Worcestershire sauce, 2 tablespoons of brown sugar, 1 tablespoon of Dijon mustard, 1 teaspoon of dried Italian herbs and 1/4 teaspoon of freshly cracked black pepper in a small bowl and set aside
- Use the textured side of a meat tenderizer to lightly pound both sides of the London broil
- Place the London broil in a gallon zip lock bag and add the marinade.
- Seal the bag and chill for 8-12 hours flipping the bag at least twice
- Transfer the bag out of the refrigerator 30 minutes before you want to cook the London broil
- Add a few tablespoons of a neutral oil into a large skillet and place over medium to medium high heat
- Remove the London broil from the marinade and dry both sides with paper towels (discard the marinade)
- Once the skillet is very warm, carefully place the dried London broil into the skillet and cook undisturbed for 5-6 minutes or until the underside has developed a golden brown crust
- Flip the London broil and cook on the other side for another 5-6 minutes or until the internal temperature reaches 130 degrees
- Transfer the London broil onto a cutting board and cover with foil
- Note: if your skillet is super hot, allow it to cool for a few minutes before making the pan sauce
- Return the skillet to the stovetop, reduce the heat to medium and add a tablespoon of butter along with the minced garlic
- Cook while stirring occasionally until the garlic softens and has become fragrant
- Add 1 1/4 cups of beef broth and use a wooden spoon to work up any brown bits from the bottom of the skillet
- Simmer the sauce for a few minutes and then whisk in a tablespoon of butter and the parsley and lemon juice
- Transfer the skillet off of the heat
- Slice the London broil thinly against the grain and top with the garlic pan sauce
