London Broil is regularly served in my house, mostly on the side of cholent on Shabbos day. Since it is relatively inexpensive, I have started serving it more often during the week. Now lets get things straight. The name London Broil is NOT a cut of meat, but rather a method of preparation. The method? broiling or grilling marinated flank steak, then cutting it across the grain into thin strips. Because the muscle fibers run the entire length of this cut of meat, it can be tough. However, if prepared correctly, the outcome is delicious. To tenderize the meat, I massage it with olive oil and a mix of seasonings. Then, I let it marinate for a few hours. Finally, I broil it until medium (anything more will cause the meat to be tough). It is very important not to score, cut, or penetrate, the meat before (or during) broiling because all the juices will run out of it. It is best served with mashed potatoes, but being as I had an entire container of leftover rattatouille, I wanted to make use of it. I mixed it in with some Mezze Penne for a delicious pasta on the side.
London Broil
(measurements are approximately, I sort of just sprinkle):
(Approx. 2-2.5 lbs.) London Broil
Good Quality Extra Virgin Olive Oil
1 tbsp Minced Onion Flakes
1 tbsp Minced Garlic Flakes
1 tsp Kosher Salt
1 tsp Freshly Ground Pepper
Method:
Generously drizzle the london broil with olive oil on both sides. Sprinkle onion flakes, garlic flakes, salt and pepper. Massage the oil and spices into the London Broil, until well absorbed. Let the meat marinate for a few hours (as long as you have, I’ve broiled it within the hour and it’s still delicious). Set your broiler on high and your oven rack to be 3-4 inches from heat source. Broil for 8 minutes on each side (total 16 minutes) until medium. You can increase to 9 minutes (per side) if you want it medium-well. Do not broil more than 10 minutes (20 minutes total) or the meat will be tough. Let the meat rest for 5-10 minutes. Slice thinly, against the grain.
Red Wine Reduction (optional):
Now I wouldn’t want to lose all those yummy drippings from the bottom of the pan. To make a delicious and easy pan gravy, remove the london broil from the pan and pour some good quality red wine into it (about 1 cup). Scrape the bits that are stuck to the bottom of the pan and pour into a small pot (or put your pan directly over the fire). Simmer, uncovered, until reduced by half. You can strain out the little onion and garlic bits (some may be burnt from broiling) but personally, I like them!
Chani, this is brilliant, I am gonna make this for Fri night. I always want to buy it but never know how to prepare it! You are the best, thank you~ All your meat recipes are appreciated here! So clear too!!!
I found your blog on the facebook group “Whats for Supper”. This recipe was out of this world amazing!!! My hubby had this look on his face that he was in heaven when he ate it :)
Thanks so much! I love to hear positive feedback on my recipes! :)
hi is it possible to cook this with a sauce for a few hours like a brisket? i don’t cook beef often. your explanation of cuts was very helpful but some i have never heard of.
Hi Linda,
Anything that is labeled “london broil” means that that piece of meat should be prepared with the preparation of marinating and grilling (or broiling) it. London boil is a preparation method, not a cut of meat. Good luck!
can u share the penne recipe thats under the meat in the pic pls?!
Sure – I just took a box of penne and mixed it with my leftover rattatouille. Pretty easy, if you have leftovers!
You say that LB is a style of prep, not a cut, but the recipe calls for a 2.5 lb London Broil…is it both? Have it be popularly named? Thanks.
Thanks for asking. Yes, while london broil is a style of prep, is it still usually called by that name.
Can I use real chopped onion & garlic?
The dried works much better in this recipe. Fresh garlic might work but the onion isn’t going to cook fast enough since it’s a quick broil.
Can I broil it in a regular aluminum disposable pan?
Definitely.
I just made this for shabbos, but I used Trader Joe’s 21 spice and it was sooo yummy. thank you!
Must try it, thanks!
I followed the instructions and broiled for 9 mins on each side and it is still raw on the inside. Help? Its erev shabbos here in Israel and this is my main…
Hi Zehava, I’m so sorry I didn’t get to your comment sooner. London Broil should be served while still pink (even red) inside. The meat is not meant to be brown. What did you end up doing?
Hi Chani, this looks fantastic. Can I make this with a minute steak roast? do you put the meat into the red wine gravy after? And last question, does this freeze well?
Thanks!
Hi Bayla, You can do it with a minute steak roast since it’s quite tender, however, minute steak roast has a thick layer of gristle down the center that is not very appealing. I recommend using fillet split, which is the minute steak roast cut around the gristle (you get 2 fillets from one minute steak roast). You serve with a little red wine drizzled over the top, not too much. As far as freezing, since this meat is cooked to medium rare (pink in the center) freezing may be a problem, because when you want to warm it up, it will get overcooked. Read my meat guide to further understand the difference between meat that is dry roasted (like this london broil) and meat that is braised.
Hi Chanie!
This recipe looks fantastic. Very my style; clean and classy. A few questions though..
First, can I use a minute steak roast for this recipe?
Do I place the meat back inside the red wine gravy after until serving?
And lastly, does this freeze well?
Thanks!!
Hi Bayla, You can do it with a minute steak roast since it’s quite tender, however, minute steak roast has a thick layer of gristle down the center that is not very appealing. I recommend using fillet split, which is the minute steak roast cut around the gristle (you get 2 fillets from one minute steak roast). You serve with a little red wine drizzled over the top, not too much. As far as freezing, since this meat is cooked to medium rare (pink in the center) freezing may be a problem, because when you want to warm it up, it will get overcooked. Read my meat guide to further understand the difference between meat that is dry roasted (like this london broil) and meat that is braised.
If my roast is 5.25lb how long do i broil it for if i want it medium?
Hi Judith, that is a very difficult question to answer. It’s hard to give an exact time when you want to cook something medium. The weight absolutely affects the cooking time. The best thing to do is to use a meat thermometer. Broil until the internal temperature reaches abut 140 degrees.
I wonder, is there any problem with doing a nice roast like this for Shabbat dinner using the sous-vide method? Maybe if I pre-sear?
You mean because it will be cooking on Shabbos?
Yes, exactly. I’m a bit fuzzy–if the cooking is started before Shabbat (but continuously cooks into Shabbat) is that an issue?
Hmmm, I would imagine it would be ok since we do the same with cholent, don’t we?
Hi i wanted to try this london broil what tempature is considered broiling n where is the recipe for the gravy thanx so much. Do u have to maks the gravy with it ?
The broiler is not a temperature – it’s an actual fire that burns from the top of most ovens (some ovens have it as a drawer on the bottom.) The broiler has it’s own setting on the oven, and you have to broil is just a few inches from the heat source, about 3-4″ on the highest rack.
There is no gravy recipe here – it’s a red wine reduction and the instructions are clearly written in the recipe. Good luck!
Is there a diff between mibced garlic and minced garlic flakes
Yes, minced garlic flakes are dried and are sold with the spices.
Hi is the gravy one cup good quality red wine which do u reccomend? also should the meat be marinated overnight ? is minced onion and garlic the same as minced garlic and onion flakes ?
For this recipe, I don’t marinate it overnight. For the red wine, yes it’s one cup (which is reduced to 1/2 cup), and I like to use Cabernet.
do you drizzle sauced on top ?
I like to serve it on the side.
Hey. I i dont have onion and garlic flakes can i do this with fresh diced onion and garlic?thanx!
Hi Michal, I wouldn’t advise it. The flavor and texture of fresh onion and garlic is totally different than the dried.
I needed a quick split london broil recipe for my Hulky son and I was so excited to find yours…I had everything but minced onion so used onion powder…I also could not make the wine sauce b/c my son is a trainer and a photographer and has a bodybuilding competition in two weeks…and, no wine allowed…I know… a kosher Hulk…actually, he’s only been eating white fish, ground white chicken or turkey breast, and cutlets these last few weeks…I gave him the choice of LB tonight or before YK and he was too happy to wait…tysm Chanie…I love your recipes…they’re so smart, delicious and doable…G’mar Chatima Tova!
wow, a kosher Hulk huh? sounds cool!
Cool?? It’s Meshugah…but, no crazier than me looking for a quick LB recipe the night before YK and broiling it at tween 9- 10pm…next time, the wine sauce goes w/ it b/c I can see how you’ve upped the ante…I hope you had a meaningful, Tzom Kal…
Hi can I sous vide this instead?and if yes on what temp and for how long?tks
Sure! I sous vide my London Broil at 129 for 1 hour for 1″ thick or 2 hours for 2″ thick.
What cut of kosher meat should I use in a “flank steak” recipe ?
Thank you.
London Broil!