Why You’ll Love this London Broil
If you’re on the hunt for a foolproof dinner option that delivers maximum flavor with minimal effort, this London Broil recipe is about to become your new best friend.
I’ve perfected this dish over countless family gatherings, and it never disappoints. The diamond-cut pattern allows the marinade to penetrate deeply, infusing every bite with garlicky, lemony goodness.
Those caramelized onions? Pure magic. And can we talk about the texture? Perfectly tender when sliced thin across the grain.
The best part? It’s impressive enough for company but simple enough for Tuesday night. Who needs expensive steakhouse meals when you can create this at home?
What Ingredients are in London Broil?
Creating the perfect London Broil starts with gathering quality ingredients that work together to deliver that mouthwatering, savory result we all crave. The star of the show is, of course, a good flank steak, but the supporting cast of aromatics and seasonings plays an equally important role in transforming this humble cut into something truly special.
I’m always amazed at how such a straightforward list of ingredients can create something so delicious.
- 1 lb beef flank steak (best quality you can find)
- 2 medium onions, thinly sliced
- 1 tablespoon butter
- 2 tablespoons oil
- 1 teaspoon lemon juice
- 3/4 teaspoon salt (divided)
- 1/4 teaspoon pepper
- 2 cloves garlic, crushed
When shopping for your flank steak, don’t hesitate to splurge a little—the quality of the meat really does make a difference in the final dish. If you can’t find flank steak, top round is an acceptable substitute, though the texture will be slightly different.
And while the recipe calls for crushed garlic, freshly minced will work beautifully too, possibly even better as it releases more of those aromatic oils. Feel free to adjust the pepper and salt to your taste preferences, especially if you’re watching sodium intake.
How to Make this London Broil
Preparing this London Broil starts with creating that signature diamond pattern that helps tenderize the meat and allows the marinade to penetrate deeply. Take your 1 lb beef flank steak and, using a sharp knife, score both sides in a crisscross pattern about 1/8 inch deep. This little step makes a world of difference—not only does it look professional, but it also guarantees every bite will be tender and flavorful. Think of it as creating tiny pockets for all those delicious flavors to nestle into.
While your steak is getting ready for its flavor bath, melt 1 tablespoon of butter in a pan and add your 2 medium thinly sliced onions with 1/4 teaspoon of salt. Cook them until they’re tender and translucent, stirring occasionally to prevent burning. There’s something magical about the aroma of onions cooking in butter, isn’t there?
Keep this mixture warm while you prepare the marinade by combining 2 tablespoons oil, 1 teaspoon lemon juice, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 2 crushed garlic cloves. Brush half of this mixture onto one side of your scored steak before placing it under the broiler, about 3 inches from the heat, for 5 minutes. The kitchen will start smelling absolutely divine at this point.
After those first 5 minutes, flip the steak, brush the remaining oil mixture on the second side, and broil for another 5 minutes. The timing here is essential for achieving that perfect medium-rare doneness that London Broil is famous for.
Once done, the most important step awaits—cutting the meat across the grain in thin slices. This technique is non-negotiable with flank steak, as it breaks up those long muscle fibers and guarantees each slice is tender rather than chewy. Serve your beautifully sliced London Broil topped with those buttery onions you prepared earlier. The contrast between the savory meat and sweet onions creates a symphony of flavors that’s hard to beat.
London Broil Substitutions and Variations
While the classic London Broil recipe calls for flank steak, you’ll be delighted to know that several cuts of beef can step in beautifully when needed. Top round, sirloin, or even a thick-cut strip steak work wonderfully in a pinch.
I’ve used top round countless times when flank wasn’t available at my local butcher.
You can also play with the flavors. Try adding balsamic vinegar or soy sauce instead of lemon juice for deeper umami notes.
Herb lovers might appreciate rosemary or thyme mixed with the garlic.
And those caramelized onions? Sometimes I add mushrooms or bell peppers for extra dimension.
What to Serve with London Broil
A perfectly cooked London Broil deserves equally impressive sides to create a meal that feels both special and satisfying.
I love pairing mine with roasted garlic mashed potatoes—the creamy texture contrasts beautifully with the sliced beef. Steamed asparagus or green beans with a squeeze of lemon brighten the plate.
Want something more substantial? Try a mushroom risotto that captures all those beefy juices.
And don’t forget a simple arugula salad with shaved parmesan and balsamic vinaigrette. The peppery greens cut through the richness of the meat.
My family’s favorite? Crusty bread for soaking up those precious meat drippings.
Final Thoughts
London Broil remains one of those deceptively simple dishes that truly showcases the art of perfect timing and technique.
I’ve found that respecting the cooking time—just 5 minutes on each side—makes all the difference between tender perfection and tough disappointment.
Remember that diamond pattern cut? It’s not just for looks. Those little grooves help the marinade penetrate and create a more tender bite.
And don’t rush the slicing, folks. Going against the grain in thin slices transforms even moderately tough cuts into something your family will request again and again.
Trust me, it’s worth mastering.
