LONDON BROIL began as a preparation process of marinating and then searing or broiling the meat at a HIGH temperature, NOT a cut of meat. The process became so popular that eventually grocery stores began selling top round under the name “LONDON BROIL”. Top-round steak, is sometimes sold as “London broil” or “Flank steak” is the traditional cut of beef used for London broil because it takes so well to marinades.
HERB BUTTER & LONDON BROIL
1 (2 pound) London broil top-round steak
FRESH ground sea salt and black pepper
1/4 cup avocado oil
Juice of 1 lemon
3 tablespoons packed dark brown sugar
1 tablespoon Worcestershire sauce
4 cloves garlic, minced
- In a medium bowl, whisk together oil, lemon juice, brown sugar, Worcestershire, and garlic.
- Generously season entire London Broil with salt and pepper.
- Rub oil mixture all over meat. Place on baking sheet.
- Let sit at room temperature for an hour. (it can also be refrigerated over night)
- Preheat broiler.
- Brush off garlic then place steak on a sheet pan.
- Place pan on middle rack in the center of the oven and broil 10 to 15 minutes (depending on desired doneness), until top is charred.
- Flip and broil 10 to 15 minutes more (depending on desired doneness), until internal temperature reaches 125° for medium rare.
- Let rest 10 minutes before carving. It is VERY important that you carve AGAINST the grain!
- Serve with herb butter.
NOTES: Any leftovers dice up very nicely into pieces for chili.
1/2 cup butter, softened
1 tablespoon FRESH chopped parsley
2 teaspoons FRESH chopped chives
Zest of 1/2 lemon
1/2 teaspoon sea salt
1/4 teaspoon FRESH ground black pepper
Pinch crushed red pepper flakes
- In a small bowl, mix butter with herbs, lemon zest, salt, and red pepper flakes until smooth.
- Refrigerate until ready to use.