Impress your guests without slaving away in the kitchen by creating a tender and juicy steak with this simple yet flavorful marinade.
Why You Will Love This Recipe
- This recipe is easy, quick and yet so full of flavor!
- It requires minimal preparation and can be cooked quickly in a pan, making it ideal for a midweek meal.
- The Garlic herb butter adds an extra kick to the juicy, tender London Broil and will surprise the whole family.
- The meat used for a London Broil is one of the less expensive cuts, and so, is perfect for those on a budget.
- It’s a lean cut, so you get lots of protein but not a lot of fat. It also contains essential vitamins and minerals, such as iron, zinc, and vitamin B12.
Why Is It Called A ‘London Broil’?
Despite the name, this is a North American dish that seems to have originated in the United States in the early 1900s. The “broil” part refers to the cooking method — marinating a large cut of beef then broiling/grilling it quickly to char the outside while keeping all that juice inside. As for the “London” part of the name, there are a few theories, though nothing definitive. Some think the style of cooking was popular in London chop houses. Some think the name refers to a particular cut of beef that was popular in England at that time; however, the cut of beef known as “London broil” differs depending on which side of the Atlantic you’re on.
Ingredients
Steak:
- 2 (6 oz each) steaks
- salt and pepper
Mashed Potato:
- 1 lb potatoes, Yukon golds
- ¼ cup milk
- 2 tbsp butter
- pinch of salt and pepper
Garlic Herb Butter:
- 4 tbsp butter, soft
- 2 cloves garlic, minced
- 1 tbsp fresh parsley, chopped
- pinch of salt
What To Serve With A London Broil
While this recipe outlines the steps for mashed potatoes, a London Broil can be served with a variety of sides. Here are some suggestions:
Roasted vegetables: Roasted vegetables such as asparagus, broccoli, or carrots can complement the flavors of a London Broil. You can also roast a mixture of vegetables and season them with herbs and spices.
Potatoes: If you still want potatoes but aren’t fussed with mashed, you can serve them baked or roasted.
Salad: A fresh salad can provide a light and refreshing contrast to the rich flavors of a London Broil. Consider serving a green salad with a vinaigrette dressing or a pasta salad with fresh vegetables.
Grilled Vegetables: Grilled vegetables such as zucchini, peppers, or eggplant are a healthy option and its smoky taste plays well with the charred exterior of the meat.
Rice or Grains: Rice, quinoa, or couscous can provide a healthy and flavorful accompaniment to a London Broil.
Bread: Perfect for soaking up any leftover juices from the Broil, crusty bread makes a nice and very easy side.
FAQs
My London Broil tastes mushy. Why?
You have probably over-marinated it. Don’t marinate for more than 12 hours, otherwise the muscle fibers break down and become mushy.
Do I need to rest my steak before slicing?
Yes, I recommend resting your steak before slicing to make it juicier. While resting, the protein fibers are able to relax and keep the juice inside the meat. This helps to make the meat tender and juicy.
Which cut should I use for a London Broil?
Use either flank steak or top-round steak. Both are suitable for this recipe. Top round is a thicker cut, so you will need to extend the cooking time.
How To Store a London Broil
Let the meat cool completely then transfer it to an airtight container or a resealable plastic bag. It can be kept in the fridge for up to 4 days. If you want to freeze a London Broil, wrap it tightly in plastic or aluminum then put it in an airtight container or resealable plastic bag. It will keep for up to 6 months.
Juicy London Broil
Ingredients
The Steak
- 2 6 oz each Steaks
- salt pepper
Mashed Potato
- 1 lb potatoes Yukon golds
- ¼ cup milk
- 2 tbsp butter
- pinch of salt pepper
Garlic Herb Butter
- 4 tbsp butter soft
- 2 cloves garlic minced
- 1 tbsp fresh parsley chopped
- pinch of salt
Instructions
- Preheat a grill pan on MED-HIGH heat.
- Season the steaks all over with salt and pepper.
- Sear in the pan for 3 minutes on each side. (Cooking time will vary depending on thickness of the steaks and preferred doneness.)
- While the steak is cooking, cover the potatoes in a large pot with salted water. Bring to a boil and cook for about 20 minutes until soft.
- Drain the potatoes and remove the skin with a paper towel. Gently mash the potatoes in a pot and add the butter.
- Bring the milk to a boil then add to the mashed potatoes. Blend with a hand blender until well combined and smooth. Season with salt and pepper then set aside.
- For the garlic herb butter combine all ingredients in a small bowl and mix well.
- Slice the steaks and arrange on a plate. Serve with mashed potatoes on the side and top with the garlic herb butter. Serve!
