London Broil: A Delicious Steak on a Budget

If you’re looking for a steak that’s tender, flavorful, and won’t break the bank, London Broil is the way to go. Despite its British-sounding name, this dish has American roots, usually prepared with flank steak or top round—cuts known for their lean texture. 

An overnight marinade of vinegar (white or balsamic), soy sauce, fresh garlic, salt, and pepper with a bit of oil makes the resulting steak tender and bursting with flavor. This tasty main is one of our many Weight Watchers dinner recipes you can try!

Why you should try London Broil?

1. Great Taste on a Budget: London Broil showcases how a few simple techniques can transform an affordable cut like flank steak into a meal that feels luxurious. With proper marination and careful cooking, you’ll get a tender steak without spending too much.
2. Quick and Convenient: This recipe is uncomplicated from start to finish. Besides the marinating time, the cooking process itself takes less than 30 minutes.
3. A Crowd-Pleaser: My husband, a steak lover, always enjoys this dish—it’s one of his favorites. It’s a great choice if you want to impress your family or guests with minimal effort.

Servings: 4

Serving Size: Approx. 200 g (7 oz) of steak

Prep Time: 15 minutes (plus marinating time)

Cook Time: 10-14 minutes

8 WW Points Per Serving. You can view the recipe on the WW App here. (WW login required.)  

Ingredients:

• 1.5 lbs (680 g) flank steak, trimmed, 0 fat.
• 1/4 cup soy sauce (60 ml)
• 3 cloves garlic, minced
• 1/2 tsp salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp paprika
• 2 tbsp olive oil (30 ml)
• 2 tbsp vinegar (30 ml) – apple cider or balsamic vinegar recommended

Instructions:

1. Tenderize the meat: Start by tenderizing the flank steak with a meat tenderizer. Gently pound the steak with the tenderizer across the surface to help break down the fibers, which will make the steak more tender. This step also allows the marinade to penetrate more deeply into the meat, enhancing flavor and texture.
2. Prepare the marinade: In a mixing bowl, combine the soy sauce, minced garlic, salt, black pepper, paprika, olive oil, and vinegar. Stir well until all ingredients are thoroughly mixed.
3. Marinate the Steak: place the flank steak in a shallow dish or a resealable plastic bag. Pour the marinade over the steak, ensuring it’s evenly coated on both sides. If using a dish, cover it tightly with plastic wrap. Marinate the steak in the refrigerator for at least 4 hours, or ideally overnight for the best flavor and tenderness.
4. Preheat the broiler: when ready to cook, preheat your oven’s broiler on high and position the oven rack about 4-6 inches from the heat source. If you prefer using a grill pan, heat it over medium-high heat until very hot (you should be able to hear a slight sizzle when a few drops of water touch the pan).
5. Broil or grill the steak: Remove the steak from the marinade and let any excess drip off. Place the steak on a broiler pan or grill pan. Cook for about 5-7 minutes on each side for medium-rare (internal temperature should reach about 130°F or 54°C) or slightly longer for medium (135°F or 57°C). Avoid overcooking, as flank steak can become tough when cooked past medium.
6. Rest and slice the steak: Once the steak is cooked, transfer it to a cutting board and let it rest for 5-10 minutes. This step allows the juices to redistribute throughout the meat, ensuring each slice is juicy and flavorful. After resting, slice the steak thinly against the grain (the direction in which the muscle fibers run) for the most tender texture.

Variations and Substitutions

One of the best things about London Broil is its flexibility. You can adjust the ingredients to suit your taste and experiment with different flavors.

1. Choice of Meat: London Broil is often made with flank steak, but you can also use cuts like top round, sirloin, or skirt steak. These cuts have a similar lean texture. Whichever cut you choose, make sure to slice the steak thinly against the grain after cooking to keep it tender.
2. Marinade Adjustments: While a basic marinade usually includes an acid (like wine vinegar, balsamic vinegar, or apple cider vinegar) for tenderness, oil to promote browning, and salt and pepper for seasoning, try mixing and matching different spices. Consider adding spices like cumin, oregano, thyme, or even allspice. Soy sauce, Worcestershire sauce, or even a splash of red wine can add flavor to the marinade without overpowering the meat’s flavor.
3. Serving Suggestions: London Broil pairs well with a wide variety of sides, from simple mashed cauliflower to grilled veggies. For a lighter option, serve it alongside a fresh green salad. You can also add a bit of horseradish sauce or chimichurri on the side for an extra burst of flavor.

Tips and Tricks for Making London Broil

Here are some useful tips to ensure your London Broil turns out perfectly every time:

1. Marinate for several hours: The longer you marinate, the better. Ideally, you’ll want to let the meat sit in the marinade overnight. This allows the flavors to penetrate fully and makes the meat more tender.
2. Use a meat tenderizer: If you have a meat tenderizer, use it to poke small holes in the steak before marinating. This will help the marinade absorb more deeply, enhancing the tenderness and flavor of the final dish.
3. Preheat your grill or broiler fully: Make sure your grill or broiler is piping hot before you start cooking. This helps to sear the outside of the steak quickly, locking in the juices. To test, sprinkle a few drops of water onto the surface; it should sizzle immediately.
4. Time it carefully: For steaks weighing less than 1.3 pounds (600 g), about 3 minutes per side under the broiler is usually sufficient. For larger pieces, aim for a maximum of 7 minutes per side to prevent overcooking. Keep an eye on the steak to ensure it doesn’t cook past your desired doneness.
5. Slice against the grain: After cooking, let the steak rest for about 5-10 minutes to retain its juices. When slicing, make sure to cut against the grain—this technique shortens the muscle fibers, giving the steak a more tender bite.