London Broil


U.S. Metric Ingredients
5 lb 2.4 kg Flank steak
8 fl oz 240 mL Vegetable oil
1 fl oz 30 mL Lemon juice
1 tsp 5 mL Salt
1 tsp 5 mL Black pepper
½ tsp 2 mL Dried thyme
pt 720 mL Mushroom Sauce (brown)



  1. Trim all fat and connective tissue from the beef.
  2. Combine the marinade ingredients in a hotel pan. Place the steaks in the pan and turn them so they are coated with oil. Cover and refrigerate at least 2 hours.
  3. Remove the meat from the marinade and place in a preheated broiler or grill. Broil at high heat 3–5 minutes on each side, until well browned outside but rare inside (see Note).
  4. Remove from broiler and let rest 2 minutes before slicing.
  5. Slice the meat very thin on a sharp angle across the grain (see Figure 16.4).
  6. Weigh 5-oz (150-g) portions. Serve each portion with 2 oz (60 mL) sauce.

Per serving: Calories, 520; Protein, 41 g; Fat, 37 g (65% cal.); Cholesterol, 110 mg; Carbohydrates, 3 g; Fiber, 0 g; Sodium, 370 mg.


Thick-cut steaks from the round or chuck are sometimes used for London broil.

Teriyaki-Style London Broil

Marinate the steaks in a mixture of the following ingredients: 10 fl oz (300 mL) Japanese soy sauce, 3 oz (100 mL) vegetable oil, 2 oz (60 mL) sherry, 3 oz (90 g) chopped onion, 1 tbsp (15 g) sugar, 1 tsp (5 mL) ginger, 1 crushed garlic clove. Marinate at least 4 hours or, preferably, overnight. Broil as in basic recipe.