Marinated Top Round London Broil
Marinated Top Round London Broil is packed full of flavor! Marinated in red wine, balsamic vinegar, soy sauce, and crushed garlic, you get a deep, bold, rich taste with every bite. This is not your average steak! Add to that the gravy that you make to go with this, you won’t be able to stop going in for more!
Top Round London Broil
Many people are familiar with the term ‘London Broil.’ However, London Broil is not a cut of meat. Rather it’s a style of cooking. The cut of meat is typically Top Round. Since most people are more familiar with ‘London Broil’, however, many grocery stores will put ‘London Broil’ somewhere on the label. My local store labels it the way I do in this post, “Top Round London Broil.”
Incidentally, London Broil did not originate in Great Britain. It is, in fact, American. Go figure! It originally was flank steak, but nowadays it’s from the top round which comes from the rear portion.
London Broil is typically marinated overnight, then broiled at high heat for a short time. It is then cut across the grain to make strips of tender meat.
Marinating Top Round
Mmmm! Nice, juicy, tender steak! Many people love steak. However, a number of cuts of beef need marinating in order to be tender. And Top Round London Broil is one of them. The muscle strands are so tight that cooking it as is will give you a tough, dry piece of meat. The acids and oils help to loosen those strands and make them tender. At the same time, you are instilling flavor into the meat.
London Broil needs to marinate overnight. If you want a bolder flavor, go for 2 days.
With pretty much any marinade, you need an acid and a base. Typical marinades are a 2:1 ratio of oil to acid. So if you have 1 cup of olive oil, then you need 1 cup of an acid like wine of vinegar. However, in this application, I use only a small amount of oil and lots of acid. You’ll thank me later!
The majority of the marinate for this Marinated Top Round London Broil is made up of red wine, balsamic vinegar, and soy sauce – all typical acids in marinades. I have only a comparatively small amount of oil. Why do I use so much acid? Good question! I want the meat to be moist, and I want the flavors to penetrate deeply into the meat. Once you get your first bite, you’ll understand!
Making the Gravy
The gravy for this is so simple, but it is so amazing! Here’s the ingredients:
- 1 /2 Cup of the Marinade
- 1/2 Cup Beef Stock (I use Better Than Bouillon)
- 2 Tablespoons Brown Gravy Mix – or 3 packages
- 1 Tablespoon Butter
Simply whisk all the ingredients together in a small sauce pan, bring it up to a boil, then let it simmer for about 10 minutes. Done!
This gravy is so amazing, you’ll want to drink it. Don’t worry if you do . . . i won’t judge you. I know how good it is!
Other Cuts to Use Besides Top Round
This recipe works well with other cuts of meat as well. Here’s a few you might give a try:
- Bottom Round – buy a roast and slice it into 1″ steaks
- Sirloin
- Flank Steak
- Strip Steak (New York Strip)
- Lamb Roast
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Other Amazing Recipes That You’ll Love!
French Green Beans (Haricot Verts) with Sliced Garlic and Mushrooms
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Steakhouse Garlic Butter Mushrooms
Marinated Top Round London Broil
Ingredients
- 2-3 pounds Top Round London Broil, 1 inch thick
Marinade
- 1 cup Dry Red Wine (I used Cabernet Sauvignon)
- 1/2 cup Olive Oil
- 1/4 cup Balsamic Vinegar
- 1/4 cup Soy Sauce
- 2 Tablespoons Worcestershire Sauce
- 6 cloves Garlic, smashed
- 2 teaspoons Onion Powder
- 2 teaspoon Kosher Salt
- 1 teaspoon Black Pepper
Cooking Ingredients
- 2 Tablespoons Olive Oil
- 2 Tablespoons Butter
- Salt and Pepper, to taste
Gravy
- 1 cup Marinade, oil skimmed off
- 1 cup Beef Stock
- 1/4 cup Brown Gravy Mix (2 packets of McCormick Brown Gravy)
- 1 Tablespoon Butter
Instructions
Marinade
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Trim off any excess fat from the Top Round London Broil.
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Add all the ingredients - red wine, olive oil, balsamic vinegar, soy sauce, Worcestershire sauce, smashed garlic, onion powder, salt, and pepper - to the plasticware container large enough to fit the steak.. Mix thoroughly.
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Place the steak in the plasticware container and cover it with the marinade. Place it in the refrigerator overnight. In the morning, flip the steak over in the marinade and place it back in the refrigerator until you're ready to cook.
Cooking Instructions
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Take the London Broil out of the refrigerator about 30 minutes before you're ready to cook, and remove it from the marinade. This will bring it to room temperature which will help the steak cook quicker and evenly. Season both sides with salt and pepper.
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Heat 2 tablespoons of olive oil in a medium to large skillet over medium heat. A cast iron skillet works best.
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Once the oil is about to smoke, place the steak in the skillet. Cook on each side: 3 minutes for medium-rare or 5 minutes for medium.
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One minute before removing the steak from the skillet, add the butter. Tilt the pan slightly and, using a metal spoon, coat the top of the steak with butter.
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Remove the steak from the skillet and set on a cutting board for 10 minutes to rest before slicing. This will keep the meat moist and juicy!
Gravy Instructions
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Once you get the steak in the skillet, mix the marinade, beef stock, and brown gravy mix in a medium saucepan. Bring the gravy to a boil and then reduce it to a simmer.
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Allow the gravy to simmer until the London Broil has finished resting and you're ready to slice it. At this point, stir in the butter and remove it from the heat.
