Categories: Freezer Friendly Recipes Main Course Recipes

Oh-So-Easy London Broil

This easy London broil recipe is so delicious–made from ingredients right in the pantry. This tender beef recipe is a winner!

Would you believe that until I attempted this London Broil that in ten years together, I had never once cooked my husband a steak?

I know. Shocking, right?

Of course in my defense, I haven’t eaten a steak since I was 16 years old, and because I don’t eat meat, cooking it kinda scares me, at least a little. As such, Chuck is normally the one in charge of all things meat related. But although I’m not really a meat-eater, the rest of my family can’t seem to get enough of it. And quite frankly what is motherhood if not (at least sometimes) putting your kids and husband first?

Thus, for the past couple of months I’ve been working on developing a few go-to meat recipes that are pretty much foolproof. And by foolproof I mean that not only are they totally delicious plus budget and freezer friendly, they are also so impossible to screw up that even a vegetarian can make them with the confidence that they will be moist and full of flavor. Last week’s Honey Lemon Garlic Chicken was the first to hit all my criteria. This week it is London Broil.

Easy London Broil

After doing a little research I discovered that London Broil sounds fancy but is actually super simple AND budget friendly as it uses an inexpensive cut of meat called flank steak. It is prepared by marinating the meat overnight, cooking it quickly on high heat under a broiler, then cutting it into thin slices. And, according to my family, it is completely delicious–a perfect 10.

 

Here is what you need:

2 pounds London Broil or Flank Steak
seasoned salt
pepper
1/2 large sweet onion
2 cloves garlic
3/4 cup red wine
1/3 cup ketchup
1/4 cup soy sauce
2 tablespoons Worcestershire sauce
3 tablespoons brown sugar
1/2 teaspoon dried thyme

Step 1: Sprinkle beef with salt & pepper & rub into meat.

Step 2: Poke holes in meat with sharp fork to allow marinade to sink in. You can also use a tenderizer such as this one.

Step 3: Chop onion and garlic.

Step 4:  Whisk together onion, garlic, red wine, ketchup, soy sauce, Worcestershire sauce, brown sugar, and thyme until well blended.

Step 5: Place meat in gallon size freezer bag, then pour marinade over meat. Squeeze air from bag & seal. Let meat marinate at least 6 hours or overnight. If preparing as part of a freezer cooking day, be sure to label the bag first, then freeze after sealing.

Step 6: Thaw meat (if frozen.)  Turn on broiler with broiler pan inside. (I used my Ceramcor Pizza/Grill Pan–love that thing!) Preheat pan for 10 minutes. Place meat on broiler pan, then return pan to oven on top rack, about 4″ from heat. Depending on the thickness of your meat, broil for approximately 5-6 minutes per side, watching closely. Err on the side of undercooked–you can always put it in for another minute if necessary.

Step 7: (Optional) Pour leftover marinade in a small saucepan and bring to a boil, then reduce heat and simmer until thickened.

Step 8: Let cooked meat rest for 8 minutes, then cut into thin slices with a sharp knife. Drizzle marinade over top of meat, if desired.

 

Easy Tender London Broil

This tried and true cooking technique will work wonders on those tougher cuts of meat.

Course Main Course
Cuisine American
Keyword Easy Tender London Broil
Prep Time 6 hours
Cook Time 12 minutes
Total Time 6 hours 12 minutes
Servings 8 people

Ingredients

  • 2 pounds London Broil beef
  • seasoned salt
  • pepper
  • 1/2 large sweet onion
  • 2 cloves garlic
  • 3/4 cup red wine
  • 1/3 cup ketchup
  • 1/4 cup soy sauce
  • 2 tablespoons Worcestershire sauce
  • 3 tablespoons brown sugar
  • 1/2 teaspoon dried thyme

Instructions

  1. Sprinkle beef with salt & pepper & rub into meat. Poke holes in meat with sharp fork to allow marinade to sink in. You can also use a tenderizer such as this one.
  2. Chop onion and garlic.
  3. Whisk together onion, garlic, red wine, ketchup, soy sauce, Worcestershire sauce, brown sugar, and thyme until well blended.
  4. Place meat in gallon size freezer bag, then pour marinade over meat. Squeeze air from bag & seal. Let meat marinate at least 6 hours or overnight. If preparing as part of a freezer cooking day, be sure to label the bag first, then freeze after sealing.
  5. Thaw meat (if frozen.) Turn on broiler with broiler pan inside. Preheat pan for 10 minutes. Place meat on broiler pan, then return pan to oven on top rack, about 4" from heat. Broil for approximately 5 minutes per side (6 minutes if you prefer your meat more well done), watching closely.
  6. (Optional) Pour leftover marinade in a small saucepan and bring to a boil.
  7. Let cooked meat rest for 8 minutes, then cut into thin slices with a sharp knife. Drizzle marinade over top of meat, if desired.

Other recipes you’ll love:

Have you ever tried London Broil? What are your favorite foolproof meat recipes?

 

PIN FOR LATER:

Ruth Soukup

Ruth Soukup is dedicated to helping people everywhere create a life they love by follwing their dreams and achieving their biggest goals. She is the host of the wildly popular Do It Scared podcast, as well as the founder of Living Well Spending Less® and Elite Blog Academy®. She is also the New York Times bestselling author of six books, including Do It Scared®: Finding the Courage to Face Your Fears, Overcome Obstacles, and Create a Life You Love, which was the inspiration for this book. She lives in Florida with her husband Chuck, and 2 daughters Maggie & Annie.

View Comments

  • Whaaa! I put red wine vinegar instead of red wine!!!! How bad will it taste?

  • Yummy. I usually have to cut part of the London Broil off before I start cooking it. My section goes in later as my family likes no pink, but I don't care for it to be any more than Medium when I eat it. LOL. But having the 2 sections lets us both enjoy our dinner.

  • I just wanted to note that cuts like London broil or flank steak should always be cut "against the grain" when you serve, for the most tender results. Thanks for all your recipe ideas!

  • You will need to broil this for much longer if you do not like pink meat. I followed the cooking instructions at first but had to adjust when I sliced the meat & realized it was much rarer than my family prefers.

  • Hi! This sounds yummy, but I'm wondering what I could substitute for red wine? I'm leaning toward beef broth, but wondered your thoughts. Thanks!

  • Are these measurements for 2 freezer meals? One pound of London broil in each bag? I'm attempting freezer meals for the first time and I just want to make sure I'm doing it right. Thanks so much for sharing all your different meal plans. This will help me so much.

  • I made the previous comment to find out if it should be marinated before I freeze it. Thank you!

    • No. Just put the meat in the marinade and freeze it all immediately. My family loves this dish

  • I am going to do the freezing process. Do I let it marinate before freezing? Thank you...Looks delish!

  • I didn't have any brown sugar either. Trying some local honey this afternoon in the recipe as a substitute. Well see how it goes. Thanks.

  • Have you or anyone tried reducing the brown sugar, leaving it out all together or substituting honey? Just wondering how important the sugar is.

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Ruth Soukup

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