When you feel like having steak but don’t want to spend a fortune on a rib eye or New York strip, this London broil recipe is the answer.
While the term London broil is typically reserved for flank steak, grocery stores and some butchers may use it to label other large, lean, often tougher cuts of beef, including top sirloin and top round steaks. More generally, it describes how the beef is prepared: first, by tenderizing in a marinade; then, by broiling or grilling; and finally, serving it sliced against the grain to break down the long muscle fibers. Here’s how to cook London broil our way, ensuring a juicy, tender piece of meat every time.
If baking soda seems like an unusual marinade ingredient, you may be surprised to learn it has multiple benefits. First, it hinders protein bonding, which keeps this tough cut of meat tender and juicy as it cooks. It also aids in surface browning, ensuring a beautifully charred crust. Pricking the steak all over with a fork before marinating allows the flavors to penetrate quickly, so there’s no need for an overnight soak if your prep time is limited.
Though most recipes call for a broiler cooking method (it’s in the name, after all), we found a stovetop-only sear yields the tenderest—and a faster—result. Just keep your meat thermometer handy to test for your preferred doneness. (For medium-rare, we aim for an internal temperature of 125°F; it will climb as it rests. If you prefer a well-done steak, look elsewhere; London broil will simply be too tough.)
Serve with mashed potatoes, twice-baked potatoes, or any carb you prefer, along with green beans and a wedge salad for steakhouse vibes.
