London Broil and Sauce
Elevate your dinner table with this hearty and flavorful London Broil and Sauce recipe, a perfect balance of tender, juicy steak and rich, savory sauce. This recipe starts with a zesty marinade made from soy sauce, Worcestershire sauce, balsamic vinegar, garlic, and a touch of honey to infuse the top round steak with deep, complex flavors. Broiled to perfection, the steak is served with a luxurious, velvety sauce crafted from the reserved marinade and beef stock, enhanced with a buttery roux. Ideal for a special family dinner or an impressive gathering, this dish pairs beautifully with roasted vegetables or creamy mashed potatoes. Quick and easy to prepare in under an hour (plus marinating time), it’s a crowd-pleaser that will leave everyone asking for seconds! Keywords: London broil recipe, easy steak dinner, savory marinade, broiled steak, beef with sauce, special occasion dinner.
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Recipe Information
Ingredients
- 2 pounds London broil (top round steak)
- 3 tablespoons Olive oil
- 3 cloves Garlic cloves, minced
- 0.25 cup Soy sauce
- 2 tablespoons Worcestershire sauce
- 2 tablespoons Balsamic vinegar
- 1 tablespoon Honey
- 0.5 teaspoon Freshly ground black pepper
- 1 teaspoon Salt
- 2 tablespoons Unsalted butter
- 0.5 cup Beef stock
- 1 tablespoon All-purpose flour
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
In a small bowl, whisk together olive oil, minced garlic, soy sauce, Worcestershire sauce, balsamic vinegar, honey, black pepper, and salt to create a marinade.
Place the London broil in a large resealable plastic bag or a shallow dish and pour the marinade over the meat. Ensure the meat is evenly coated, seal or cover, and refrigerate for at least 2 hours or overnight for best results.
Preheat your broiler to high and position the oven rack about 4-6 inches from the heat source.
Remove the meat from the marinade, letting the excess drip off, and pat it dry with paper towels. Reserve the marinade for making the sauce.
Place the meat on a broiler-safe pan or rack and broil for 5-7 minutes per side for medium-rare, or longer for desired doneness. Use an instant-read thermometer to check for internal temperature (130°F-135°F for medium-rare).
Remove the London broil from the broiler and let it rest on a cutting board, loosely tented with foil, for 10 minutes to lock in juices.
While the meat rests, prepare the sauce. In a small saucepan over medium heat, melt the butter and whisk in the flour, cooking for 1-2 minutes to form a roux.
Slowly add the reserved marinade and beef stock to the roux, whisking constantly. Bring the mixture to a simmer and cook for 5-7 minutes until the sauce thickens. Adjust seasoning with salt and pepper, if needed.
Slice the rested London broil thinly against the grain and transfer to a serving platter.
Drizzle the sauce over the sliced meat and garnish with fresh chopped parsley. Serve immediately and enjoy!
Nutrition Facts
Calories |
2602 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.9 g | 154% | |
| Saturated Fat | 42.0 g | 210% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 809 mg | 270% | |
| Sodium | 6183 mg | 269% | |
| Total Carbohydrate | 42.0 g | 15% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 25.5 g | ||
| Protein | 329.4 g | 659% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 214 mg | 16% | |
| Iron | 29.9 mg | 166% | |
| Potassium | 4648 mg | 99% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
