20 Juicy London Broil Recipes for Grilling Enthusiasts

You’re about to embark on a flavorful journey that will transform your grilling game forever! Whether you’re craving a quick weeknight dinner or planning a weekend barbecue, these 20 juicy London broil recipes are your ticket to mouthwatering meals. Perfect for grilling enthusiasts across North America, each recipe promises to deliver comfort, taste, and a whole lot of sizzle. Keep reading to discover your next favorite dish!

Classic Grilled London Broil with Garlic Butter

Gently, the aroma of garlic butter melding with the rich, charred edges of London broil fills the kitchen, a reminder of the simple pleasures that cooking can bring. This dish, with its roots in humble beginnings, offers a canvas for the flavors of garlic and butter to shine, creating a meal that feels both comforting and indulgent.

Ingredients

• For the London broil:
  • 1.5 lbs London broil
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the garlic butter:
  • 4 tbsp unsalted butter, softened
  • 2 cloves garlic, minced
  • 1 tbsp fresh parsley, chopped

Instructions

1. Preheat your grill to medium-high heat, aiming for a temperature of 400°F.
2. While the grill heats, rub the London broil with olive oil, then season evenly with salt and black pepper.
3. Place the London broil on the grill. Cook for 6 minutes on the first side, then flip and cook for another 5 minutes for medium-rare, or until the internal temperature reaches 135°F.
4. While the meat cooks, prepare the garlic butter by mixing the softened butter, minced garlic, and chopped parsley in a small bowl until well combined.
5. Once the London broil is cooked to your liking, remove it from the grill and let it rest for 10 minutes. This allows the juices to redistribute, ensuring a moist and flavorful slice.
6. After resting, slice the London broil against the grain into thin strips. This technique ensures each piece is tender and easy to chew.
7. Serve the sliced London broil with a dollop of garlic butter on top, allowing it to melt slightly over the warm meat.

Offering a perfect balance of char and tenderness, the London broil paired with the creamy, aromatic garlic butter creates a dish that’s both robust and nuanced. Consider serving it alongside a crisp, green salad or roasted vegetables to round out the meal, letting the flavors of the meat and butter take center stage.

Marinated London Broil with Red Wine and Herbs

Sometimes, the simplest dishes carry the most profound flavors, especially when they’re given time to marinate and meld. This marinated London broil, steeped in red wine and herbs, is a testament to the beauty of patience in cooking, transforming an ordinary cut into something extraordinary.

Ingredients

• For the marinade:
  • 1/2 cup dry red wine
  • 1/4 cup olive oil
  • 2 tbsp balsamic vinegar
  • 2 garlic cloves, minced
  • 1 tbsp fresh rosemary, chopped
  • 1 tbsp fresh thyme, chopped
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the London broil:
  • 1.5 lbs London broil

Instructions

1. In a medium bowl, whisk together the red wine, olive oil, balsamic vinegar, minced garlic, rosemary, thyme, salt, and black pepper until well combined.
2. Place the London broil in a large resealable plastic bag and pour the marinade over it, ensuring the meat is fully coated. Seal the bag, removing as much air as possible, and refrigerate for at least 4 hours, or overnight for deeper flavor.
3. Preheat your grill to medium-high heat (about 400°F) for direct grilling.
4. Remove the London broil from the marinade, letting excess drip off. Discard the marinade.
5. Grill the London broil for about 6 minutes per side for medium-rare, or until it reaches an internal temperature of 135°F. For medium, aim for 145°F.
6. Transfer the grilled London broil to a cutting board and let it rest for 10 minutes before slicing against the grain into thin strips.

Carving into this London broil reveals a perfectly pink center, enveloped in a crust that’s rich with the flavors of red wine and herbs. Serve it atop a bed of arugula for a peppery contrast, or alongside roasted potatoes to soak up every last drop of its juices.

London Broil with Balsamic Glaze and Rosemary

Venturing into the kitchen tonight, I found myself drawn to the simplicity and depth of flavor that a London broil can offer. It’s a dish that speaks of quiet evenings and the joy of savoring each bite, especially when adorned with a balsamic glaze and the earthy whisper of rosemary.

Ingredients

• For the marinade:
  • 1/2 cup balsamic vinegar
  • 1/4 cup olive oil
  • 2 tbsp soy sauce
  • 2 cloves garlic, minced
  • 1 tbsp fresh rosemary, chopped
• For the London broil:
  • 1.5 lbs London broil steak
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

1. In a medium bowl, whisk together the balsamic vinegar, olive oil, soy sauce, minced garlic, and chopped rosemary to create the marinade.
2. Place the London broil in a large resealable plastic bag and pour the marinade over it. Seal the bag, ensuring all air is removed, and massage the marinade into the meat. Refrigerate for at least 4 hours, or overnight for deeper flavor.
3. Preheat your grill to medium-high heat, about 450°F. Remove the steak from the marinade, letting excess drip off, and season both sides with salt and pepper.
4. Grill the London broil for about 6 minutes on each side for medium-rare, or until it reaches an internal temperature of 135°F. For a more well-done steak, cook to 145°F.
5. Let the steak rest for 10 minutes before slicing against the grain into thin strips. This ensures the meat remains juicy and tender.

You’ll notice the balsamic glaze caramelizes beautifully on the grill, creating a slightly sweet and tangy crust that complements the savory depth of the rosemary. Serve this dish over a bed of creamy mashed potatoes or alongside roasted vegetables for a meal that feels both rustic and refined.

Spicy London Broil with Chipotle Marinade

Venturing into the kitchen on a quiet evening, the allure of bold flavors and the warmth of spices beckon. This dish, with its rich chipotle marinade, promises a journey of taste that’s both fiery and deeply comforting, perfect for those moments when you crave something with a bit of soul.

Ingredients

• For the marinade:
  • 1/4 cup olive oil
  • 2 tbsp apple cider vinegar
  • 2 tbsp chipotle peppers in adobo sauce, minced
  • 1 tbsp honey
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • 1/2 tsp salt
• For the London broil:
  • 1.5 lbs London broil steak

Instructions

1. In a medium bowl, whisk together olive oil, apple cider vinegar, minced chipotle peppers, honey, minced garlic, ground cumin, and salt until well combined. Tip: For a smoother marinade, blend the ingredients in a food processor.
2. Place the London broil in a large resealable plastic bag or shallow dish. Pour the marinade over the steak, ensuring it’s evenly coated. Seal the bag or cover the dish and refrigerate for at least 4 hours, or overnight for deeper flavor. Tip: Turning the steak halfway through marinating ensures even flavor distribution.
3. Preheat your grill or broiler to high heat, about 450°F. Remove the steak from the marinade, letting excess drip off. Discard the remaining marinade.
4. Grill or broil the steak for about 6 minutes on each side for medium-rare, or until it reaches an internal temperature of 135°F. Tip: Letting the steak rest for 10 minutes before slicing ensures juicy, tender slices.
5. Slice the steak against the grain into thin strips. Serve immediately.

Layers of smoky, spicy, and sweet flavors meld beautifully in this dish, with the steak’s charred edges offering a delightful contrast to its tender interior. Consider serving it atop a crisp salad or alongside roasted vegetables for a meal that’s as vibrant as it is satisfying.

London Broil Stir-Fry with Vegetables

Amidst the quiet hum of the kitchen, the London Broil Stir-Fry with Vegetables emerges as a comforting melody of flavors, a dish that whispers of home and heart. It’s a simple yet profound dance of tender beef and crisp vegetables, all coming together in a symphony of taste and texture.

Ingredients

• For the marinade:
  • 1/2 cup soy sauce
  • 2 tbsp olive oil
  • 1 tbsp minced garlic
  • 1 tsp ground black pepper
• For the stir-fry:
  • 1 lb London broil, thinly sliced against the grain
  • 2 cups broccoli florets
  • 1 red bell pepper, sliced
  • 1 yellow onion, sliced
  • 2 tbsp vegetable oil

Instructions

1. In a large bowl, whisk together soy sauce, olive oil, minced garlic, and black pepper to create the marinade.
2. Add the thinly sliced London broil to the marinade, ensuring each piece is well-coated. Cover and refrigerate for at least 1 hour, or overnight for deeper flavor.
3. Heat vegetable oil in a large skillet or wok over medium-high heat until shimmering, about 2 minutes.
4. Add the marinated beef to the skillet, reserving the marinade. Cook for 3-4 minutes, stirring occasionally, until the beef is browned but still pink in the center. Remove and set aside.
5. In the same skillet, add broccoli, red bell pepper, and onion. Stir-fry for 4-5 minutes until vegetables are crisp-tender.
6. Return the beef to the skillet along with the reserved marinade. Cook for an additional 2-3 minutes, stirring constantly, until the beef is cooked through and the sauce has thickened slightly.
7. Tip: For an extra burst of flavor, add a splash of sesame oil just before serving.
8. Tip: Ensure your skillet is hot before adding ingredients to achieve the perfect sear on the beef.
9. Tip: Slice the beef against the grain for maximum tenderness.

Zesty and vibrant, this stir-fry boasts a delightful contrast between the succulent beef and the crisp vegetables, all enveloped in a rich, savory sauce. Serve it over a bed of steamed rice or alongside a crisp salad for a meal that feels both nourishing and indulgent.

Slow-Cooked London Broil with Mushroom Gravy

Just imagine the tender slices of beef, bathed in a rich, earthy mushroom gravy, slowly simmering to perfection in your kitchen. This dish, a comforting embrace of flavors, is perfect for those days when time seems to stand still, and the world outside fades away.

Ingredients

• For the London Broil:
  • 2 lbs London broil
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the Mushroom Gravy:
  • 2 cups sliced mushrooms
  • 1/2 cup diced onions
  • 2 cloves garlic, minced
  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • 2 cups beef broth
  • 1 tsp Worcestershire sauce
  • 1/2 tsp thyme

Instructions

1. Preheat your oven to 325°F.
2. Rub the London broil with olive oil, then season evenly with salt and pepper.
3. Heat a large skillet over medium-high heat. Sear the London broil for 3-4 minutes on each side, until a golden crust forms.
4. Transfer the seared London broil to a baking dish and cover tightly with foil. Bake for 2 hours, or until the meat is fork-tender.
5. While the meat cooks, melt butter in the same skillet over medium heat. Add onions and mushrooms, sautéing until soft, about 5 minutes.
6. Stir in garlic and cook for another minute, until fragrant.
7. Sprinkle flour over the mushroom mixture, stirring constantly to form a roux. Cook for 2 minutes to remove the raw flour taste.
8. Gradually whisk in beef broth, Worcestershire sauce, and thyme. Bring to a simmer, then reduce heat and cook until the gravy thickens, about 5 minutes.
9. Once the London broil is done, let it rest for 10 minutes before slicing against the grain. Serve topped with the mushroom gravy.

Melt-in-your-mouth tender, the London broil pairs beautifully with the umami-rich gravy, creating a dish that’s both hearty and refined. Try serving it over a bed of creamy mashed potatoes or alongside roasted vegetables for a complete meal.

London Broil Tacos with Avocado Salsa

Wandering through the flavors of the world from the comfort of my kitchen, I stumbled upon a dish that marries the hearty richness of London broil with the fresh, vibrant notes of avocado salsa. It’s a dance of textures and tastes, perfect for those evenings when you crave something both comforting and exciting.

Ingredients

• For the London Broil:
  • 1.5 lbs London broil
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp garlic powder
• For the Avocado Salsa:
  • 2 ripe avocados, diced
  • 1/2 cup diced red onion
  • 1/4 cup chopped cilantro
  • 1 jalapeño, seeded and minced
  • 2 tbsp lime juice
  • 1/2 tsp salt
• For Serving:
  • 8 small flour tortillas

Instructions

1. Preheat your grill or grill pan to medium-high heat, about 400°F.
2. Rub the London broil with olive oil, then season evenly with salt, black pepper, and garlic powder.
3. Grill the London broil for 6-7 minutes on each side for medium-rare, or until it reaches an internal temperature of 135°F. Tip: Letting the meat rest for 10 minutes before slicing ensures juiciness.
4. While the meat rests, prepare the avocado salsa by gently mixing the diced avocados, red onion, cilantro, jalapeño, lime juice, and salt in a bowl. Tip: Adding the lime juice immediately helps prevent the avocados from browning.
5. Thinly slice the London broil against the grain. Tip: Slicing against the grain makes the meat more tender.
6. Warm the flour tortillas on the grill for about 30 seconds on each side.
7. Assemble the tacos by placing slices of London broil on each tortilla and topping with avocado salsa.

Unassuming in its simplicity, this dish surprises with every bite—the tender, flavorful meat paired with the creamy, tangy salsa creates a harmony that’s hard to resist. Serve it with a side of grilled corn or a crisp salad to round out the meal.

London Broil Salad with Blue Cheese Dressing

Remembering the first time I prepared this dish, the kitchen filled with the rich aroma of seared beef mingling with the tangy scent of blue cheese. It was a moment of quiet satisfaction, a simple yet profound pleasure that cooking often brings.

Ingredients

• For the London Broil:
  • 1.5 lbs London broil steak
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the Salad:
  • 4 cups mixed greens
  • 1/2 cup cherry tomatoes, halved
  • 1/4 red onion, thinly sliced
• For the Blue Cheese Dressing:
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 1/2 cup crumbled blue cheese
  • 1 tbsp lemon juice
  • 1/2 tsp garlic powder
  • 1/4 tsp salt
  • 1/4 tsp black pepper

Instructions

1. Preheat your grill or broiler to high heat, aiming for 450°F.
2. Rub the London broil with olive oil, then season both sides with salt and pepper.
3. Place the steak on the grill or under the broiler. Cook for 6 minutes on one side, then flip and cook for another 5 minutes for medium-rare, or until desired doneness.
4. Remove the steak from heat and let it rest for 10 minutes before slicing against the grain into thin strips.
5. While the steak rests, prepare the blue cheese dressing by whisking together mayonnaise, sour cream, blue cheese, lemon juice, garlic powder, salt, and pepper in a small bowl until smooth.
6. In a large bowl, toss the mixed greens, cherry tomatoes, and red onion slices.
7. Arrange the salad on plates, top with sliced London broil, and drizzle generously with the blue cheese dressing.

Vividly contrasting textures and flavors make this dish a standout—tender, juicy steak against crisp greens, all brought together by the creamy, pungent dressing. Consider serving it with a side of crusty bread to soak up any remaining dressing on the plate.

London Broil Sandwiches with Caramelized Onions

Sometimes, the simplest dishes carry the most comfort, like a London Broil sandwich layered with sweet, caramelized onions. It’s a meal that feels like a quiet Sunday afternoon, where time slows just enough to savor each bite.

Ingredients

• For the London Broil:
  • 1.5 lbs London Broil
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the caramelized onions:
  • 2 large onions, thinly sliced
  • 2 tbsp butter
  • 1 tbsp brown sugar
  • 1/4 tsp salt
• For assembling:
  • 4 ciabatta rolls, sliced in half
  • 1/4 cup mayonnaise
  • 1 cup arugula

Instructions

1. Preheat your oven to 375°F (190°C).
2. Rub the London Broil with olive oil, then season both sides with salt and pepper.
3. Heat a large skillet over medium-high heat. Sear the London Broil for 3-4 minutes per side, until a golden crust forms.
4. Transfer the skillet to the oven and roast for 10-12 minutes for medium-rare, or until desired doneness. Let it rest for 10 minutes before slicing against the grain.
5. While the meat rests, melt butter in a skillet over medium heat. Add onions, brown sugar, and salt, stirring occasionally for 20-25 minutes until deeply golden and sweet.
6. Toast the ciabatta rolls lightly, then spread mayonnaise on the bottom halves.
7. Layer arugula, sliced London Broil, and caramelized onions on each roll. Top with the other half of the roll.

You’ll find the sandwich offers a delightful contrast between the tender, juicy beef and the soft, sweet onions, with a slight crunch from the arugula. Try serving it with a side of pickles or a light salad for a complete meal.

London Broil Kebabs with Pineapple and Peppers

Amidst the quiet hum of the evening, the thought of preparing something both comforting and vibrant comes to mind, a dish that marries the robustness of beef with the sweet tang of pineapple and the crispness of peppers.

Ingredients

• For the marinade:
  • 1/4 cup soy sauce
  • 2 tbsp olive oil
  • 2 tbsp honey
  • 2 cloves garlic, minced
  • 1 tsp ground black pepper
• For the kebabs:
  • 1.5 lbs London broil, cut into 1-inch cubes
  • 2 cups pineapple chunks
  • 1 large red bell pepper, cut into 1-inch pieces
  • 1 large green bell pepper, cut into 1-inch pieces

Instructions

1. In a large bowl, whisk together soy sauce, olive oil, honey, minced garlic, and black pepper to create the marinade.
2. Add the London broil cubes to the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor.
3. Preheat your grill to medium-high heat, about 375°F to 400°F, ensuring the grates are clean and lightly oiled to prevent sticking.
4. Thread the marinated beef, pineapple chunks, and bell pepper pieces alternately onto skewers, leaving a small space between each piece for even cooking.
5. Place the kebabs on the grill. Cook for 4-5 minutes on each side for medium-rare, or until the beef reaches your desired level of doneness, turning once.
6. Remove the kebabs from the grill and let them rest for 5 minutes before serving to allow the juices to redistribute.

With each bite, the tender beef, juicy pineapple, and crisp peppers create a symphony of flavors and textures. Consider serving these kebabs over a bed of fluffy jasmine rice or alongside a fresh cucumber salad for a complete meal.

London Broil with Chimichurri Sauce

Yesterday, as the evening light faded, I found myself craving something bold yet comforting, a dish that marries the robustness of beef with the freshness of herbs. That’s when I decided on London Broil with Chimichurri Sauce, a perfect blend of hearty and vibrant.

Ingredients

• For the London Broil:
  • 2 lbs flank steak
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 cloves garlic, minced
• For the Chimichurri Sauce:
  • 1 cup fresh parsley, finely chopped
  • 1/4 cup fresh cilantro, finely chopped
  • 3 cloves garlic, minced
  • 1/4 cup olive oil
  • 2 tbsp red wine vinegar
  • 1/2 tsp salt
  • 1/4 tsp red pepper flakes

Instructions

1. Preheat your grill to high heat, aiming for a temperature of 450°F to 500°F.
2. Rub the flank steak evenly with olive oil, then season both sides with salt, black pepper, and minced garlic.
3. Place the steak on the grill and cook for 6 minutes on the first side. Flip and cook for another 5 minutes for medium-rare, or adjust time based on your preference.
4. Remove the steak from the grill and let it rest on a cutting board for 10 minutes. This allows the juices to redistribute.
5. While the steak rests, combine parsley, cilantro, minced garlic, olive oil, red wine vinegar, salt, and red pepper flakes in a bowl to make the chimichurri sauce. Stir well to blend.
6. Slice the steak against the grain into thin strips. This ensures each piece is tender.
7. Serve the sliced London Broil with the chimichurri sauce drizzled over the top or on the side for dipping.

The London Broil comes out perfectly charred on the outside and juicy inside, while the chimichurri sauce adds a bright, herby contrast. Try serving it over a bed of quinoa or with roasted vegetables for a complete meal that’s as nourishing as it is delicious.

London Broil Pizza with Caramelized Onions and Gorgonzola

Sometimes, the most comforting meals come from the simplest combinations, like the rich flavors of London broil paired with the sweet depth of caramelized onions and the sharp tang of Gorgonzola on a crispy pizza crust.

Ingredients

• For the crust:
  • 1 1/2 cups all-purpose flour
  • 1/2 tsp salt
  • 1/2 tsp sugar
  • 1 tbsp olive oil
  • 1/2 cup warm water
  • 1 tsp active dry yeast
• For the toppings:
  • 1 lb London broil, thinly sliced
  • 2 large onions, thinly sliced
  • 1 tbsp butter
  • 1 tbsp olive oil
  • 1/2 cup Gorgonzola cheese, crumbled
  • 1/2 cup mozzarella cheese, shredded

Instructions

1. In a small bowl, dissolve the yeast and sugar in warm water. Let it sit for 5 minutes until frothy.
2. In a large bowl, mix flour and salt. Add the yeast mixture and olive oil, stirring until a dough forms.
3. Knead the dough on a floured surface for 5 minutes until smooth. Place in a greased bowl, cover, and let rise in a warm place for 1 hour.
4. While the dough rises, heat butter and olive oil in a pan over medium heat. Add onions, stirring occasionally, until caramelized, about 20 minutes.
5. Preheat oven to 475°F. Roll out the dough on a floured surface to your desired thickness.
6. Transfer the dough to a baking sheet. Layer with caramelized onions, London broil, Gorgonzola, and mozzarella.
7. Bake for 12-15 minutes until the crust is golden and the cheese is bubbly.

Combining the savory London broil with the sweetness of caramelized onions and the boldness of Gorgonzola creates a pizza that’s both hearty and sophisticated. Serve it with a light arugula salad to balance the richness.

London Broil Wraps with Hummus and Greens

Sometimes, the simplest dishes bring the most comfort, especially when they’re packed with flavors that remind you of home. London Broil Wraps with Hummus and Greens is one such dish, offering a delightful mix of textures and tastes that come together in a harmonious bite.

Ingredients

• For the London Broil:
  • 1.5 lbs London broil steak
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the Wraps:
  • 4 large flour tortillas
  • 1 cup hummus
  • 2 cups mixed greens
  • 1/2 cup sliced red onions
  • 1/2 cup sliced cucumbers

Instructions

1. Preheat your grill or broiler to high heat, approximately 450°F.
2. Rub the London broil steak with olive oil, then season both sides with salt and black pepper.
3. Grill or broil the steak for 6 minutes on each side for medium-rare, or until it reaches your desired level of doneness. Tip: Letting the steak rest for 5 minutes before slicing ensures juiciness.
4. Slice the steak thinly against the grain. Tip: Slicing against the grain makes the meat more tender.
5. Warm the flour tortillas on the grill or in a dry skillet for about 30 seconds on each side.
6. Spread 1/4 cup of hummus on each tortilla, then layer with mixed greens, sliced steak, red onions, and cucumbers.
7. Roll the tortillas tightly, tucking in the sides as you go. Tip: If the tortillas crack, warm them a bit more to make them pliable.

Freshly made, these wraps offer a satisfying crunch from the greens and cucumbers, balanced by the creamy hummus and savory steak. Serve them whole or sliced in half for a visually appealing presentation at your next gathering.

London Broil Sliders with Horseradish Mayo

Today feels like one of those days where the kitchen calls for something hearty yet uncomplicated, a dish that bridges the gap between comfort and elegance. London Broil Sliders with Horseradish Mayo might just be the answer, offering a symphony of flavors in every bite.

Ingredients

• For the London Broil:
  • 1.5 lbs London broil
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 cloves garlic, minced
• For the Horseradish Mayo:
  • 1/2 cup mayonnaise
  • 2 tbsp prepared horseradish
  • 1 tsp lemon juice
  • 1/4 tsp salt
• For the Sliders:
  • 12 slider buns
  • 1 cup arugula
  • 1/2 red onion, thinly sliced

Instructions

1. Preheat your grill or broiler to high heat, aiming for 450°F to 500°F.
2. Rub the London broil with olive oil, then season evenly with salt, pepper, and minced garlic.
3. Grill or broil the London broil for 6 minutes on each side for medium-rare, or until it reaches an internal temperature of 135°F.
4. Let the meat rest for 10 minutes before thinly slicing against the grain.
5. While the meat rests, mix mayonnaise, horseradish, lemon juice, and salt in a small bowl to make the horseradish mayo.
6. Lightly toast the slider buns on the grill or in a toaster for about 1 minute, just until golden.
7. Spread a generous amount of horseradish mayo on the bottom half of each bun.
8. Layer a few slices of London broil, a small handful of arugula, and a couple of red onion slices on each bun.
9. Top with the other half of the bun and serve immediately.

Key to the dish’s appeal is the contrast between the tender, garlicky beef and the sharp, creamy horseradish mayo, all nestled within a soft, toasted bun. Consider serving these sliders with a side of sweet potato fries or a crisp salad to round out the meal.

London Broil Pasta with Sun-Dried Tomatoes

Lingering over the stove as the evening light fades, there’s something deeply comforting about preparing a meal that feels both hearty and refined. This London Broil Pasta with Sun-Dried Tomatoes is a dish that marries the robust flavors of beef with the sweet tang of tomatoes, creating a symphony of tastes that’s both familiar and exciting.

Ingredients

• For the marinade:
  • 1/2 cup olive oil
  • 1/4 cup balsamic vinegar
  • 2 tbsp soy sauce
  • 2 cloves garlic, minced
  • 1 tsp dried rosemary
• For the pasta:
  • 1 lb London broil
  • 8 oz pasta (penne or fusilli recommended)
  • 1/2 cup sun-dried tomatoes, chopped
  • 1/4 cup fresh basil, chopped
  • Salt to taste

Instructions

1. In a large bowl, whisk together olive oil, balsamic vinegar, soy sauce, minced garlic, and dried rosemary to create the marinade.
2. Place the London broil in the marinade, ensuring it’s fully coated. Cover and refrigerate for at least 4 hours, or overnight for deeper flavor.
3. Preheat your grill to medium-high heat (about 400°F). Remove the beef from the marinade, letting excess drip off, and grill for 6-7 minutes per side for medium-rare, or until desired doneness. Tip: Let the meat rest for 10 minutes before slicing to retain juices.
4. While the beef rests, cook the pasta according to package instructions until al dente. Drain and set aside.
5. Slice the rested London broil thinly against the grain. Tip: Cutting against the grain ensures tenderness in every bite.
6. In a large mixing bowl, combine the cooked pasta, sliced beef, sun-dried tomatoes, and fresh basil. Toss gently to mix. Tip: A splash of the pasta cooking water can help bring the dish together if it seems dry.
7. Season with salt as needed and serve immediately.

Hearty yet elegant, this dish offers a delightful contrast between the tender, flavorful beef and the chewy pasta, with bursts of sweetness from the sun-dried tomatoes. For an extra touch of luxury, drizzle with a bit of high-quality olive oil before serving.

London Broil Nachos with Cheese and Jalapeños

T
oday, as the evening light fades, I find myself drawn to the comforting embrace of a dish that marries the hearty richness of London broil with the playful crunch of nachos. It’s a recipe that feels like a warm hug on a cool night, inviting you to take your time and savor each bite.

Ingredients

– For the London broil:
1.5 lbs London broil
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
– For the nachos:
1 bag (10 oz) tortilla chips
2 cups shredded cheddar cheese
1/2 cup sliced jalapeños
– For serving:
1/2 cup sour cream
1/4 cup chopped cilantro

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the nachos.
2. Heat a large skillet over medium-high heat and add the olive oil, swirling to coat the pan evenly.
3. Season the London broil with salt and pepper, then sear in the skillet for 4-5 minutes per side for medium-rare, or until your desired doneness is achieved.
4. Let the London broil rest for 10 minutes before slicing thinly against the grain to ensure tenderness.
5. Arrange the tortilla chips on a baking sheet in a single layer, slightly overlapping for even cheese distribution.
6. Sprinkle the shredded cheddar cheese over the chips, then top with the sliced London broil and jalapeños.
7. Bake in the preheated oven for 5-7 minutes, or until the cheese is fully melted and bubbly.
8. Remove from the oven and let cool for 2 minutes before dolloping with sour cream and sprinkling with chopped cilantro.
Zesty and satisfying, these London broil nachos offer a delightful contrast between the tender meat and crispy chips, with the jalapeños adding a welcome kick. Serve them straight from the baking sheet for a communal dining experience that encourages sharing and conversation.

London Broil Hash with Potatoes and Eggs

Remembering the quiet mornings when the kitchen felt like a sanctuary, I often find myself drawn to recipes that require a bit of patience and promise warmth. This dish, with its hearty layers and comforting aromas, is one of those slow-cooked treasures that feels like a hug on a plate.

Ingredients

• For the hash:
  • 1.5 lbs London broil, thinly sliced
  • 3 cups potatoes, diced into 1/2-inch pieces
  • 1 large onion, chopped
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the eggs:
  • 4 large eggs
  • 1 tbsp butter
  • Salt and pepper to taste

Instructions

1. Preheat a large skillet over medium heat and add 1 tbsp olive oil.
2. Add the diced potatoes to the skillet, spreading them out in an even layer. Cook for 10 minutes, stirring occasionally, until they start to soften and brown.
3. Tip: Resist the urge to stir too often; letting the potatoes sit allows them to develop a crispy exterior.
4. Push the potatoes to one side of the skillet and add the remaining 1 tbsp olive oil to the other side. Add the chopped onion and cook for 3 minutes until translucent.
5. Add the thinly sliced London broil to the skillet with the onions. Cook for 5 minutes, stirring occasionally, until the meat is browned.
6. Combine the potatoes with the meat and onions in the skillet. Season with 1 tsp salt and 1/2 tsp black pepper, stirring well to distribute the seasoning evenly.
7. Tip: For an extra layer of flavor, consider adding a pinch of smoked paprika or garlic powder at this stage.
8. Create four wells in the hash mixture and crack an egg into each well. Cover the skillet and cook for 5 minutes, or until the eggs are set to your liking.
9. Tip: For runny yolks, check the eggs at the 4-minute mark to prevent overcooking.
10. Remove the skillet from heat and let it sit, covered, for 2 minutes before serving.

With its crispy potatoes, tender beef, and perfectly cooked eggs, this dish offers a delightful contrast of textures. Serve it straight from the skillet for a rustic presentation, or plate it individually for a more refined look. The richness of the yolks mingling with the savory hash is a simple pleasure that never fails to satisfy.

London Broil Quesadillas with Pepper Jack Cheese

Sometimes, the most comforting meals come from the simplest combinations, like the hearty embrace of London broil and the creamy melt of pepper jack cheese tucked between crisp tortillas.

Ingredients

• For the London Broil:
  • 1 lb London broil, thinly sliced
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the Quesadillas:
  • 4 large flour tortillas
  • 2 cups shredded pepper jack cheese
  • 1/2 cup diced red bell pepper
  • 1/4 cup chopped cilantro
  • 1 tbsp butter

Instructions

1. Preheat a large skillet over medium-high heat (375°F) and add olive oil.
2. Season the London broil slices with salt and black pepper, then sear in the skillet for 3 minutes per side for medium-rare, or until desired doneness. Tip: Let the meat rest for 5 minutes before slicing to retain juices.
3. Remove the meat from the skillet and slice thinly against the grain. Tip: Slicing against the grain ensures tenderness.
4. In the same skillet, melt butter over medium heat (350°F).
5. Place one tortilla in the skillet, sprinkle with 1/2 cup of pepper jack cheese, arrange half of the London broil slices, red bell pepper, and cilantro on top, then sprinkle another 1/2 cup of cheese.
6. Top with a second tortilla and cook for 2-3 minutes per side, or until the tortilla is golden brown and the cheese has melted. Tip: Press down gently with a spatula to help the quesadilla hold together.
7. Repeat with the remaining ingredients to make a second quesadilla.
8. Cut each quesadilla into wedges and serve immediately.

Perfectly balanced between the robust flavors of the London broil and the spicy kick of pepper jack, these quesadillas offer a satisfying crunch with every bite. Try serving them with a side of cool sour cream or a vibrant salsa to complement the richness.

London Broil Stuffed Peppers with Quinoa

Venturing into the kitchen on a quiet evening, the thought of combining the hearty flavors of London broil with the wholesome goodness of quinoa stuffed into vibrant peppers feels like a comforting embrace. This dish, a melody of textures and tastes, promises to be a fulfilling journey from the first chop to the last bite.

Ingredients

• For the filling:
  • 1 lb London broil, thinly sliced
  • 1 cup quinoa, uncooked
  • 2 cups water
  • 1 tbsp olive oil
  • 1/2 cup onion, diced
  • 2 cloves garlic, minced
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the peppers:
  • 4 large bell peppers, tops cut off and seeds removed
  • 1 tbsp olive oil
  • 1/2 cup shredded cheese (optional)

Instructions

1. Preheat your oven to 375°F (190°C).
2. Rinse the quinoa under cold water until the water runs clear to remove any bitterness.
3. In a medium saucepan, bring 2 cups of water to a boil. Add the quinoa, reduce heat to low, cover, and simmer for 15 minutes, or until the water is absorbed. Fluff with a fork and set aside.
4. Heat 1 tbsp olive oil in a large skillet over medium heat. Add the onion and garlic, sautéing until soft, about 5 minutes.
5. Add the London broil slices to the skillet, cooking until browned on all sides, about 5 minutes. Season with salt and pepper.
6. Combine the cooked quinoa with the London broil mixture in the skillet, stirring well to incorporate.
7. Brush the outside of the bell peppers with 1 tbsp olive oil and fill each pepper with the quinoa and London broil mixture.
8. Place the stuffed peppers in a baking dish, cover with foil, and bake for 25 minutes. Remove the foil, sprinkle with cheese if using, and bake for an additional 5 minutes, or until the cheese is melted and bubbly.

Letting the peppers rest for a few minutes before serving allows the flavors to meld beautifully. The tender peppers give way to a savory, cheesy filling, with the quinoa adding a delightful nuttiness. Serve alongside a crisp green salad for a complete meal that satisfies both the palate and the soul.

London Broil Soup with Barley and Vegetables

Gently, the aroma of simmering broth and tender London broil fills the kitchen, a comforting reminder of the simple joys of home cooking. This soup, with its hearty barley and vibrant vegetables, is a testament to the beauty of slow, mindful preparation.

Ingredients

• For the broth:
  • 1 lb London broil, cut into 1-inch cubes
  • 8 cups water
  • 2 tbsp olive oil
  • 1 tsp salt
• For the vegetables and barley:
  • 1 cup pearl barley
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 1 bay leaf

Instructions

1. In a large pot, heat 2 tbsp olive oil over medium heat until shimmering.
2. Add the London broil cubes and brown on all sides, about 5 minutes, to develop flavor.
3. Pour in 8 cups water and add 1 tsp salt, bringing to a boil before reducing to a simmer.
4. Skim any foam that rises to the surface for a clearer broth.
5. Add 1 cup pearl barley, 2 diced carrots, 2 diced celery stalks, 1 diced onion, 2 minced garlic cloves, and 1 bay leaf to the pot.
6. Simmer uncovered for 45 minutes, or until the barley is tender and the meat is cooked through.
7. Remove the bay leaf before serving.

Warm and inviting, this soup boasts a rich texture from the barley and a deep flavor from the slow-cooked London broil. Serve it with a crusty bread for dipping, or top with fresh herbs for a bright contrast.

Summary

Marvel at the variety these 20 Juicy London Broil Recipes offer, perfect for every grilling enthusiast looking to spice up their barbecue game. We hope you find your next favorite dish among them. Don’t forget to leave a comment sharing which recipe you loved the most and pin this article on Pinterest to spread the grilling joy. Happy cooking!