I adore the savor of London broil, but for decades I didn’t realize how easy it is to make at home. Now that I prefer to serve grassfed meat to my family, I’ve discovered that London broil is one of the easiest to find and most reasonably priced cuts of grassfed beef available. Here’s how I make it.
2 to 2-1/2 pounds London broil beef
4 garlic cloves, minced or put through a garlic press
4 tablespoons balsamic vinegar
3 tablespoons brown mustard
1-1/2 tablespoons Worcestershire sauce
1 tablespoon soy sauce
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried thyme
1/2 teaspoon dried red pepper flakes
2/3 cup olive oil
Whisk the marinade ingredients together in a bowl.
Put the meat in a resealable plastic bag. Pour the marinade into the bag. Seal the bag, pressing out the air.
Put the bag in a shallow dish in the refrigerator. Marinate for 8 hours or over night. Turn the bag twice.
When ready to cook, remove the meat from the marinade and let the liquid drip off it. Discard the marinade.
Place the meat on a broiling pan and set it under the broiler. I use the second rack slot from the broiler coils, about 4 inches away. Broil the first side for 10 minutes. (The meat in my photo was broiled for 11 minutes, which was a bit too long. It was still scrumptious; I just prefer mine more rare.) Flip the meat and broil the second side for 9 minutes.
Transfer the meat to a cutting board. Let it rest for 10 minutes. Cut it diagonally across the grain in thin slices. Serve.