London Broil

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London Broil is a lean cut off beef, left to sit in a flavorful marinade overnight. This recipe broils the beef in the oven. I highly recommend making a chimichurri sauce to serve with this recipe!

Prep Time10

Cook Time14

Marinating Time1

Total Time1 24

Course: Main Course

Cuisine: American

Servings: people

Calories: 298kcal

Author: Michelle Miller

Equipment

Ingredients

2 pound flank steak or top round or skirt steak
1/2 cup olive oil
1/4 cup balsamic vinegar
2 tablespoons lemon juice
2 tablespoons coconut sugar
1 tablepoon dijon mustard
1 tablespoon garlic finely minced
1 1/2 tablespoons Kosher salt
1 teaspoon black pepper
pinch cayenne pepper optional

Instructions

Into a large container, add the steak, and then drizzle or sprinkle with all the marinade ingredients. Use a fork to flip the steak a couple of times to evenly coat it.
Cover the container tightly, and marinate the steak for at least 2 hours, preferably overnight. At least once during the marinating time, flip the steak over.
Place a rack on the 2nd highest notch in the oven. When ready to cook, preheat the Sharp European Convection Oven to Broil on High. Add the marinated steak to a broiler pan.
For a medium rare steak, broil the steak for 6-7 minutes, then flip it and continue to broil for 3-4 minutes on the over side. Use the temperature probe for perfect cooking, if desired.
Remove broiler pan from the oven, and wrap a piece of foil over the steak on the pan. Allow the steak to rest about 10 minutes.
Use a carving knife to very thinly slice the steak. Serve with chimichurri, if desired.

Video

Notes

Use an internal temperature probe for desired doneness:

Rare: 115º F
Medium Rare: 120º F
Medium: 130º F
Medium Well: 135º F

*These are the low ends of the recommended cooking temperature. The beef will continue to cook as you left it rest, so don’t allow the meat to cook beyond these temperatures.

Nutrition