Always-Tender London Broil

If you’re craving steak but don’t want to splurge on a rib eye or New York strip, consider trying this London broil recipe for a more budget-friendly option. While London broil traditionally refers to flank steak, some stores may use the term for other large, lean cuts like top sirloin or top round steaks. The key is the preparation method: marinating, broiling or grilling, and slicing the meat against the grain to ensure tenderness.

Using baking soda in the marinade may seem unusual, but it helps tenderize the meat and promote browning for a flavorful crust. Poking the steak with a fork before marinating aids in quick flavor absorption, eliminating the need for an overnight soak. While broiling is a common method, searing on the stovetop can yield a tender and quicker result, with the key being to monitor the internal temperature for desired doneness.

Pair your London broil with mashed potatoes, twice-baked potatoes, or your preferred carb, along with green beans and a wedge salad for a classic steakhouse experience. Remember that the products we feature are independently selected, and we may earn a commission from retail links.