Kitchen notes · a little help before you start
London Broil (Easy, Tender Recipe)
Thin slices of London broil make an inviting plate for a steak dinner. The marinade gives the browned meat a savory, herb-scented edge, with butter an optional finish. Give it a proper rest on the board, then cut a few slices and enjoy them warm.
- Prep
- 10 min
- Cook
- 12 min
- Total
- 29 min
- Original yield
- Serves 4
- Ingredients
- 11 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Cuisine
- American
- Preparation & total time
- Prep: 15 minutes or less · Total: 30 minutes or less
A few quick notes
1. Massage the sealed bag
Press out excess air, seal and work the marinade around the steak from outside the bag before refrigerating.
2. Set the rack for broiling
Position the oven rack the stated distance below the heating element before preheating the broiler for the steak.
3. Turn halfway through broiling
Flip the steak during its broiler cook, using the stated thermometer check to judge the center before resting.
Get to know the ingredients
Flank steak
The whole flank steak marinates before broiling and is sliced across the grain only after its cutting-board rest.
Minced garlic
Mince the garlic before adding to the bag with oil, coconut aminos, lemon, Worcestershire and herbs around the steak.
Optional compound butter
Keep the prepared butter chilled until ready to use, then add it over the sliced, rested steak if desired.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 7 steps completeMake room for London Broil (Easy, Tender Recipe)
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Rest, then slice across the grain
Move the steak to a cutting board for its ten-minute rest, slice into strips across the grain and add optional butter.
A little more help as you go
Discard the remaining marinade
Move the steak into the baking dish for broiling and discard the liquid left in its marinating bag.
Plan the refrigerator window
The sealed steak marinates for at least two and up to twenty-four hours before its later pre-cooking preparation.
A few questions you might have
Does the steak cook in its marinade bag?
Transfer it to a baking dish and discard the remaining marinade before broiling; the bag is only for the refrigerated preparation.
Where does the thyme go?
Fresh thyme joins dried oregano and the other marinade ingredients in the bag before the steak's refrigerated rest.
Is the compound butter required?
It is optional. Prepare and chill it if using, then top the sliced steak after its rest on the cutting board.
Should I slice the steak before marinating?
The flank steak goes into the bag whole, then is broiled and rested before being sliced into strips across the grain.
Which broiler setting is given?
Use the Broil setting, choosing high if the oven has multiple broiler settings, with the rack positioned at the stated distance.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: wholesomeyum.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
