London Broil with Red Wine Marinade

A London broil is really a method of preparation rather than a specific cut of beef; however butchers will specifically label certain cuts, like top round, as London broil.  And the name is further misleading as the method really doesn’t have to be only broiled!  Grilling works well and I like to sear/grill the outside and then pop in the oven to finish.  While I prefer a tender, fattier cut of meat, my son will pick away at any fat on his meat; therefore preferring this leaner cut.

With just my son and me at home, I do like preparing this cut as we have plenty of leftovers to toss into salads and make great sandwiches with a simply layering of lettuce and horseradish on a baguette or in foccacia bread with caramelized onions, roasted peppers and gorgonzola.  Topped on a crostini with arugula is an easy appetizer.  It’s really one of my summer favorites to have as leftovers as I can have several no cook meals to pull together quickly.

The leaner the cut unfortunately, the tougher the texture and less flavorful.  This cut needs special attention to ensure its tenderness and flavor.  I follow a few easy steps to prep before cooking.  First, as soon as I bring the beef home, I will remove it from its packaging and generously rub on Kosher salt.  This is the part I believe does the tenderizing.  The next day I prepare the marinade, rinse the salt off the beef and place it in a ziplock bag with the marinade.  The beef will marinate overnight and up to 2 days adding in lots of flavor.

Searing or grilling the meat quickly and then carefully watching to not overcook the beef is important too.  Followed by letting it rest for about 15 minutes and cutting it thinly across the grain.  In addition, I like to make a second marinade for brushing on the meat while cooking and using it as a sauce after.  I see recipes that call for boiling the marinade that was used to marinate the meat, but the thought of that just turns me off, preferring a clean marinade over a cloudy looking leftover.  

Red Wine Marinated London Broil

1 top round beef steak, about 2 1/2 lbs., aka, London Broil

2/3 cup dry red wine

2 tablespoons olive oil

1 tablespoon Worcestershire sauce

1 tablespoon Dijon or whole grain mustard

4 cloves garlic, minced

1 scallion, thinly sliced

1/4 cup fresh parsley, chopped

1 tablespoon fresh thyme

1 tablespoon kosher salt

1 teaspoon freshly ground pepper

Remove the beef from the packaging and generously sprinkle on Kosher salt and refrigerate.  The next day, rinse the salt off the beef and place in a zip lock bag.  Combine the marinade ingredients in a small bowl mixing well. Pour marinade over the beef and seal bag tightly releasing all air.  Place in a bowl and refrigerate overnight or up to 2 days.   Repeat or simply double to make a second marinade for brushing on the beef while cooking and serving. 

Preheat grill or grill pan.  Remove beef from the marinade, discarding the marinade and patting the beef dry.  Pour the fresh marinade in a small saucepan and simmer to reduce slightly.  Place the beef on the grill brushing with marinade and turning several times until done.  Approximately 14-16 minutes for rare, 18-20 minutes for medium.  If using on a grill pan, grill both sides and then place in a 420 degree oven to finish cooking, about 15-20 minutes.  Using a meat thermometer, I make sure it does not go over 130 degrees.

Allow to rest for about 15 minutes lightly covered with foil.  Carve into thin slices on the diagonal and across the grain.  Serve with the remaining marinade.

25 thoughts on “London Broil with Red Wine Marinade

  1. Wish I had a dollar for every time I had to explain to a customer that ‘London Broil’ wasn’t a cut…
    Great marinade. I’m with you, though – give me a 2-inch thick top sirloin instead of round!

  2. This makes twice in one day, although this recipe is much closer to Mom’s than the city chicken. If you substitute rosemary for the thyme in this recipe, you’d have many a Summer Sunday night’s dinner in my youth, right down to warming extra marinade for serving. No need to tell you how delicious it is.

  3. That is one wonderful looking roast joint. Great idea about the mustard. My marinade is quite similar, except without the onion and parsley, and with rosemary. Never thought of putting in mustard or worcestershire sauce before! Yummy!

  4. You brought back a wonderful memory with this post. My sister once made a date and I a London broil dinner with a twice baked potato. It was a lovely little date she set up for us. She was so proud of herself and the meal was amazing! I’m may have to request she make this again – this time I’ll pass her your recipe. 🙂

  5. I’m with you about finishing a steak in the oven, especially a thick one. You get the perfect temperature on the inside without the outside becoming too done. The photo of yours looks so perfect.

  6. First of all, I love the new header! So fun and lively! Secondly, this broil looks amazing. Absolutely cooked to perfection and dripping with rich and delicious juices! Oh how I wish i would have had this last night instead of breakfast for dinner! I have done plenty of steaks but haven’t done a broil in a while. thanks for the idea

  7. This marinade sounds exquisite – love all the flavourings. Leftovers are a wonderful thing, aren’t they? I’m with you – cook a little extra for later. Looks delicious Linda.

  8. we have a restaraunt in town (Tally Ho) where Bob used to serve this dish. His marinade was fantastic (and still secret)….so I have one in the fride right now for the Bama-LSU game 2moro!!!!! London Broil and Roll Tide!!!

Leave a Reply

Your email address will not be published. Required fields are marked *