London broil is not actually the name of a piece of meat, but is actually the name of a method used to cook a tougher cut of meat. In grocery stores, cuts of meat that are sold as London broil are usually top round or shoulder roasts which are usually around 2 – 3 pounds. I always try to get a cut of top round that has a nice amount of fat around the edges and is about 2 inches thick. You can also use a flank steak in place of a top round roast; both cuts of meat have a lot of the same characteristics.
The real trick to this dish is marinating the meat, if you have the time I would highly recommend marinating the meat overnight, the flavors really seep into the meat and also make the meat much more tender.
Makes about 5 Servings
2 Garlic Cloves, Thinly Sliced
1 Small Shallot, Thinly Sliced
1 Teaspoon Freshly Grated Ginger
1 Tablespoon Crushed Red Pepper
1 Tablespoon Honey
¼ Cup Soy Sauce
¼ Cup Worcestershire Sauce
¼ Cup Balsamic Vinegar
¼ Cup Olive Oil
¼ Teaspoon Sea Salt
¼ Teaspoon Freshly Ground Black Pepper
2 and ½ Pound Top Round London Broil, About 2 Inches Thick
- In a large heavy duty zip-loc bag, mix together:
- 2 Thinly sliced garlic cloves
- 1 Small shallot, thinly sliced
- 1 Teaspoon freshly grated ginger
- 1 Tablespoon crushed red pepper
- 1 Tablespoon honey
- ¼ Cup soy sauce
- ¼ Cup Worcestershire sauce
- ¼ Cup balsamic vinegar
- ¼ Cup olive oil
- ¼ Teaspoon sea salt
- ¼ Teaspoon freshly ground black pepper
- Mix the ingredients together in the zip-lock bag and add the 2 and ½ pound piece of top round London broil
- Marinate the London broil overnight or for at least 6 hours
- Turn the broiler on or pre-heat the grill to high and cook the marinated London broil for about 4 – 5 minutes per side, or until the London broil is cooked to a nice medium, but don’t cook the meat past medium, that will make the meat much tougher
- Remove the London broil from the broiler or grill and let rest for about 5 minutes, tented in aluminum foil, and then cut the London broil into thin slices against the grain and enjoy!
