Note: after talking to the farmer that provided the meat for this recipe, I realized that this cut was actually top round and not flank. I apologize for the mix up, and I’ve updated the post accordingly.
Let’s talk about the cut referred to as “London Broil” for a little bit. Back in the day, flank steaks (taken from the abdomen of the cow) were prepared using a method called “London Broil” (marinated and broiled). Over time, stores started referring to the cut itself as “London Broil”, and then started to use that label for top sirloin (from the cow’s rear end) and top round (from the cow’s hind legs) cuts as well. Today, you’ll find all of these cuts labeled as “London Broil”, but rest assured that this recipe will work well for any of those three cuts.
We usually use these cuts to make beef jerky, because it is consistently lean and easy to slice. But the other day I decided to prepare it traditionally by marinating it overnight and throwing it on a hot grill. I was surprised by how flavorful the steak turned out, and in the end it was a lot of delicious meat with little hands-on work.
Seasoned London Broil (Paleo, Primal, Gluten-Free, Whole30)
- Servings: 4
- Time: 20 minutes plus overnight marinade
- Difficulty: Easy
1 tbsp dry mustard
1 tsp paprika
1 tsp kosher salt
1 tsp black pepper
1/2 tsp garlic powder
2 lbs London Broil
2 sprigs rosemary, chopped
1. Combine the mustard, paprika, salt, pepper, and garlic powder, then rub all over the steak. Lay out a piece of plastic wrap, then sprinkle half of the rosemary in one steak-sized area. Place the steak over the rosemary then sprinkle the remaining rosemary over the steak. Wrap then double-wrap the steak with plastic wrap, then refrigerate overnight.
2. The next day, heat a grill over med/high heat. Grill the steak until an internal temperature registers 130F, about 7 minutes per side. Loosely tent with tin foil and rest for 10 minutes, then thinly slice against the grain and serve.
** Alternatively, London Broil can be pan-fried. Heat 2 tbsp of ghee over med/high heat, then pan-fry the steak on both sides until cooked to an internal temperature of 130F, about 6-7 minutes per side.
All wrapped up and ready for a crazy evening in the fridge.