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London Broil


London Broil


This cheaper cut of meat is marinated overnight and then seared in a skillet on the stove, creating a tender and

flavorful steak. Be sure to read my helpful recipe tips for a delicious result.


2 pounds London Broil sirloin or flank steak

2 cloves garlic, minced


¼ cup balsamic vinegar

¼ cup Worcestershire sauce

2 tablespoons low-sodium soy sauce

2 tablespoons Dijon mustard

2 tablespoons olive oil Olive


2 tablespoons brown sugar or honey

1/2 teaspoon dried thyme

1/2 teaspoon dried oregano

¼ teaspoon freshly ground black pepper

1/4 teaspoon kosher salt.


2 teaspoons rapeseed oil


Pound the steak on both sides with the fluted side of a meat mallet.

In a large resealable plastic bag, combine garlic, balsamic vinegar, Worcestershire sauce, soy sauce, Dijon

mustard, olive oil, brown sugar, thyme, oregano, freshly ground black pepper, and kosher salt. Add steak; Seal

and store in the refrigerator for 12 to 24 hours, turning several times.


Remove the steak from the bag and discard the marinade. Dry completely with paper towels.Heat canola oil in a

large skillet over medium-high heat. Add the steak and place a heavy skillet upside down to weigh it down and

sear it. Cook for about 6-7 minutes. Flip the other side and brown for about 5 minutes. Place the pan on top.

Place on a cutting board.Cover with a loose foil tent; Let stand for 10 minutes. Using a sharp knife, cut into thin

slices against the grain. Serve immediately.


If this cut of meat is not available, you can substitute it with flank steak.

Don’t skip the step of tenderizing with a meat mallet, as this makes a measurable difference.

Save a plate and mix the marinade ingredients in a large resealable bag.

Marinate the steak for a maximum of 12-24 hours. This makes the meat more tender and the marinade makes it


really tasty.Boil some tender potatoes and cook them in a little canola oil in the same pan you’ll be using to sear

the steaks. Place them in the warm oven while you prepare the meat. They are a delicious side dish.

This particular cut is best served medium rare to medium rare (130-135 degrees). Cooking it for too long makes it

dry and tough.Use a meat thermometer to ensure proper cooking temperature.

Let it rest for 10 minutes, loosely covered with a tent of aluminum foil. This allows the juice to distribute

throughout the meat.

If you prefer to grill it, preheat the grill to 450 degrees. Sear each side for 5-6 minutes until an internal

temperature of 135 degrees or medium heat is reached.Don’t forget to let it rest covered with aluminum foil for

about 10 minutes.

To cook under the broiler, place the London Broil on a foil-lined baking sheet and place under the broiler on high

for about 6 minutes. Then turn and roast for another 6 minutes. Let it rest for 10 minutes.

Cut against the grain with a sharp knife.I like to use my German knife, but you can also use a chef’s knife or a

carving knife.

Store leftovers in an airtight container in the refrigerator for up to 4 days.


Calories: 290 kcal Carbohydrates: 9 g Protein: 36 g Fat: 11 g Saturated fat: 3 gGrasas poliinsaturadas: 1 g Grasas

monoinsaturadas: 7 g Grasas trans: 0,01 g Colesterol: 92 mgSodium: 594 mg Potassium: 707 mg Fiber: 0.4 g

Sugar: 7 gVitamin A: 19 IE Vitamin C: 2 mg Kalzium: 63 mg Hierro: 4 mg

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