London Broil Steakhouse Recipe: Perfectly Juicy & Tender

Introduction

At Love With Recipes, we believe that a perfectly cooked steak can elevate any meal to a memorable experience. The Steakhouse London Broil recipe embodies the rich, hearty flavors associated with classic steakhouse dishes, yet it is surprisingly simple to prepare at home. This dish features a lean beef round steak marinated to enhance tenderness and flavor, then grilled or broiled to perfection. The marinade, composed of olive oil and red wine vinegar, penetrates the meat, resulting in a juicy, flavorful cut that melts in your mouth. Whether you’re hosting a special dinner or craving a satisfying meal after a long day, this recipe offers a gourmet touch with minimal fuss, making it a favorite among steak enthusiasts. As always, the team at Love With Recipes aims to provide detailed, comprehensive guidance so that you can achieve restaurant-quality results in your own kitchen.

Time

• Prep Time: 3 hours
• Cook Time: 20 minutes
• Total Time: 3 hours 20 minutes

Needed Equipment

To ensure a smooth cooking process, gather the following essential equipment:

• Large plastic food storage bag or a 13×9-inch glass baking dish
• Meat tenderizer or fork (optional, for piercing the meat before marination)
• Grill or broiler pan
• Tongs for flipping the steak
• Meat thermometer to check doneness
• Sharp carving knife
• Cutting board with a stable surface
• Kitchen timer
• Paper towels for patting the meat dry after marination

Tags

Beef, Steak, Grilled, Broiled, Main Course, Dinner, Easy Recipes, Gourmet, Classic American, Marinated Meat

Serving Size

This recipe yields approximately 8 generous servings, making it suitable for family dinners or entertaining guests. Each serving is a hearty portion, approximately 4 to 5 ounces of cooked meat, perfect for satisfying appetites.

Difficulty Level

This recipe is classified as Intermediate. While the steps are straightforward, achieving perfect doneness and flavor balance requires attention to marination time, grilling temperature, and resting periods. Perfect for home cooks with some grilling or broiling experience or those eager to learn new techniques.

Allergen Information

• Contains: None
• Potential Cross-Contamination: If using shared utensils or surfaces, consider allergen precautions if applicable (e.g., gluten or soy allergies if marinade ingredients are substituted).

Dietary Preference

This recipe is gluten-free (assuming no cross-contamination) and suitable for paleo and Keto diets. It does not contain any plant-based ingredients, so it is not vegan or vegetarian.

Course

Main Course

Cuisine

American / Steakhouse

Ingredients

Instructions

Step 1: Preparing the Marinade

Begin by creating a flavorful marinade that will infuse the beef with richness and tenderness. In a large mixing bowl or directly inside a large plastic zip-top bag, combine the olive oil and red wine vinegar. For added flavor, you can include crushed garlic cloves, fresh herbs like rosemary or thyme, or a dash of Worcestershire sauce if desired, but traditionalists often prefer the simplicity of olive oil and vinegar. Mix thoroughly to ensure the liquids are well combined. This mixture will serve as the marinade base, imparting a subtle tang and helping to tenderize the meat during the marination process.

Step 2: Preparing the Steak

Choose a high-quality beef round steak, approximately 1 1/2 to 2 pounds. A uniform thickness, around 1 to 1.5 inches, ensures even cooking. Before marinating, pat the steak dry with paper towels to remove excess surface moisture, which helps the marinade adhere better. If the meat is particularly thick or has a tough exterior, consider piercing it with a meat tenderizer or a fork to create small holes, allowing the marinade to penetrate more deeply. This step is optional but can enhance tenderness and flavor absorption.

Step 3: Marination

Place the steak into the marinade, ensuring it is evenly coated on all sides. Seal the plastic bag tightly or cover the dish with plastic wrap, making sure to remove excess air to promote better contact between the marinade and meat. Refrigerate the steak for a minimum of 30 minutes, but for optimal flavor and tenderness, marinate for 2 to 3 hours. During this time, the acidity of the vinegar and the oils work together to tenderize the meat while infusing it with flavor. If you have more time, marinating overnight in the refrigerator can yield even more tender and flavorful results.

Step 4: Preparing the Grill or Broiler

Preheat your grill to medium-high heat, approximately 375°F to 450°F, or set your broiler to high. If using a grill, ensure the grates are clean and lightly oiled to prevent sticking. For broiling, position the oven rack about 4 to 6 inches from the heating element. Conversely, if you prefer a smoky flavor, grilling is ideal; for a more controlled environment, broiling offers convenience. Use a meat thermometer to monitor internal temperature, which is critical for achieving your preferred level of doneness.

Step 5: Cooking the Steak

Remove the steak from the marinade, gently patting it dry with paper towels to remove excess marinade that could cause flare-ups or smoking. Place the steak on the grill or broiler pan. Cook for approximately 4-6 minutes per side for medium-rare, 6-8 minutes for medium, or longer depending on your desired level of doneness. Turn the steak only once or twice during cooking to promote even searing. Use tongs to flip the meat gently, avoiding piercing the surface, which can cause juices to escape. Check internal temperature with a meat thermometer:

• Rare: 125°F
• Medium-rare: 135°F
• Medium: 145°F
• Medium-well: 155°F
• Well done: 160°F and above

Step 6: Resting and Slicing

Once the steak reaches your desired temperature, transfer it to a clean plate and tent loosely with aluminum foil. Allow the meat to rest for 5-10 minutes. Resting enables the juices to redistribute throughout the meat, ensuring each slice is tender and moist. After resting, slice the steak thinly against the grain, which helps break down muscle fibers and enhances tenderness. Serve immediately for optimal flavor and juiciness.

Preparation Tips

• Ensure the steak is at room temperature before cooking to promote even doneness.
• Use a high-quality cut of beef for best results—lean but tender cuts like round or sirloin work well.
• Marinate for at least 2 hours; overnight is preferable for maximum flavor.
• Pat the meat dry before grilling to achieve a good sear and prevent flare-ups.
• Use a meat thermometer to prevent overcooking and achieve perfect doneness.
• Let the steak rest before slicing to retain juices.

Nutritional Information

Tips and Tricks

• For a smoky flavor, add wood chips to your grill or use a smoker box.
• Experiment with marinade variations—adding minced garlic, fresh herbs, or spices can elevate the flavor profile.
• If you prefer a crust, brush the steak with a little oil and season with salt and pepper just before grilling.
• Use a cast-iron skillet if you don’t have access to a grill or broiler—preheat it until very hot for a similar sear.
• Ensure your grill or broiler is preheated thoroughly to get a good sear on the meat.

Add-ons and Variations

• Garlic Butter: Top slices with homemade garlic butter for extra richness.
• Herb Marinade: Incorporate rosemary, thyme, or oregano into the marinade for a herby flavor.
• Spice Rub: Add smoked paprika, cayenne pepper, or cumin to spice things up.
• Cheese Topping: Finish with crumbled blue cheese or Parmesan for a gourmet touch.

Side Dishes

• Garlic Mashed Potatoes
• Roasted Asparagus
• Caesar Salad
• Grilled Vegetables
• French Fries or Sweet Potato Fries

Improvements

To enhance this classic London Broil, consider the following:

• Use a marinade with soy sauce or Worcestershire sauce for deeper umami flavor.
• Marinate the steak overnight for maximum tenderness and flavor.
• Add a splash of balsamic vinegar or a dash of hot sauce to the marinade for an extra flavor dimension.
• Finish with a brush of herb-infused butter after resting for added richness.

Save and Store

Leftover steak can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in the oven at 250°F or briefly in a skillet over medium heat to preserve moisture. For longer storage, freeze the cooked slices wrapped tightly in plastic wrap and aluminum foil; they can last up to 2 months. Thaw overnight in the refrigerator before reheating.

FAQ

Can I use a different cut of beef?

Yes, sirloin or flank steak can be used as alternatives, but cooking times and tenderness may vary.

How do I know when the steak is cooked to my liking?

Use a meat thermometer inserted into the thickest part of the steak. Refer to the temperature guide above for desired doneness.

Can I prepare this recipe without a grill?

Absolutely. Broiling or pan-searing are excellent alternatives. Just ensure the surface is hot enough to sear the meat properly.

Is marinating necessary?

Marinating is highly recommended as it tenderizes the meat and enhances flavor. However, you can cook the steak directly with seasoning if pressed for time.

Conclusion

The Steakhouse London Broil recipe from Love With Recipes offers a deliciously straightforward way to enjoy restaurant-quality steak at home. The key lies in the marination process, which deeply flavors and tenderizes the beef, combined with precise cooking techniques to achieve perfect doneness. Remember to rest the meat after cooking, slice against the grain, and serve immediately for the best experience. This dish pairs beautifully with a variety of sides, making it a versatile centerpiece for any meal. Whether you’re celebrating a special occasion or simply craving a hearty, flavorful dinner, this recipe guarantees satisfaction and impresses every time.

References

• USDA Food Safety and Inspection Service. Safe Cooking Temperatures. (https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/safe-cooking-temperatures)
• Serious Eats. How to Cook Steak Perfectly. (https://www.seriouseats.com/recipes/2010/05/the-food-lab-complete-guide-to-pan-seared-steak.html)