I have to admit, the first time I bought London Broil, I had no idea what I was in for. It’s cheap, so I figured, this can’t be good. But boy, was I wrong! When done right, London Broil is a deliciously lean cut of beef, and is usually priced very well, so it’s the perfect way to get beef into your diet in a budget-friendly way. It’s important to note, although American butchers may label a cut of meat “London broil”, the term does not refer to a specific cut of meat but to a method of preparation. The cut of meat traditionally used is flank steak, but butchers may label top round steak or roast as London broil.
The key to a great London Broil is a flavorful marinade. The cut itself tends to be lean, so you definitely don’t want to overcook London Broil, or you’ll end up with leather. It’s best cooked on high heat on the grill, or under the broiler (hence the Broil), and you definitely don’t want to eat this steak well done! Anything past medium will leave you with a dry cut of steak, and no one wants that.
Mix the red wine, balsamic, soy sauce, teriyaki sauce, honey and garlic in a gallon-sized zip top plastic bag. Swish it around to combine the ingredients, then add the steak into the bag. Seal the bag and swish the steak around to coat it in the marinade. Marinate the steak overnight in the refrigerator.
When you’re ready to cook the steak, remove it from the bag and season it with salt and pepper. Heat a grill (or broiler) to high heat (450 degrees) and sear the steak for 4-5 minutes per side.
Remove the steak from the grill or oven, and place it on a plate. Cover the plate with aluminum foil and allow the steak to rest for 5-10 minutes before serving.
Slice the steak against the grain to serve.