20 Juicy London Broil Recipes for Grilling Enthusiasts

Are you ready to transform that humble London broil into something truly spectacular? For grilling enthusiasts seeking quick, flavorful dinners that impress, we’ve gathered 20 juicy recipes perfect for summer nights or any backyard barbecue. From zesty marinades to savory rubs, get ready to fire up the grill and discover your new favorite way to enjoy this classic cut!

Classic Grilled London Broil with Garlic Butter

Brimming with savory flavor and juicy tenderness, this Classic Grilled London Broil is a foolproof centerpiece for any backyard gathering. By following these methodical steps, you’ll master the art of grilling this budget-friendly cut to perfection. Let’s transform this simple steak into a garlicky, buttery masterpiece that will have everyone asking for seconds.

Ingredients

For the London Broil:
– 1 (2-pound) London broil steak, about 1.5 inches thick
– 2 tablespoons olive oil
– 1 teaspoon kosher salt
– ½ teaspoon black pepper

For the Garlic Butter:
– 4 tablespoons unsalted butter, softened
– 2 cloves garlic, minced
– 1 tablespoon fresh parsley, chopped

Instructions

1. Remove the London broil from the refrigerator and let it sit at room temperature for 30 minutes.
2. Pat the steak completely dry with paper towels on all surfaces.
3. Rub the olive oil evenly over both sides of the steak.
4. Season both sides thoroughly with the kosher salt and black pepper.
5. Preheat your grill to high heat, approximately 450°F.
6. Place the seasoned steak on the hot grill grates.
7. Grill for 6 minutes without moving to develop a dark brown crust.
8. Flip the steak using tongs, not a fork, to prevent juice loss.
9. Grill the second side for another 6 minutes for medium-rare doneness.
10. Check the internal temperature with an instant-read thermometer inserted into the thickest part; it should read 130°F for medium-rare.
11. Transfer the steak to a cutting board and let it rest for 10 minutes to allow juices to redistribute.
12. While the steak rests, combine the softened butter, minced garlic, and chopped parsley in a small bowl.
13. Mix the garlic butter ingredients thoroughly until well combined.
14. Slice the rested steak against the grain into thin, ¼-inch thick pieces.
15. Top the sliced steak with dollops of the prepared garlic butter.

The garlic butter melts into every crevice, creating a rich, aromatic coating that complements the beef’s robust flavor. Thin slices against the grain ensure each bite is remarkably tender, not chewy. For a stunning presentation, arrange the sliced steak on a platter and garnish with extra parsley, serving it alongside roasted potatoes to soak up the delicious butter juices.

Marinated London Broil with Red Wine and Rosemary

You might think marinating a tough cut like London broil requires hours of planning, but this red wine and rosemary marinade transforms it into a tender, flavorful centerpiece with just a little forethought. Let’s walk through each step together to ensure your London broil turns out perfectly juicy and infused with aromatic herbs.

Ingredients

For the marinade:

• 1/2 cup dry red wine
• 1/4 cup olive oil
• 2 tbsp soy sauce
• 2 tbsp Worcestershire sauce
• 3 cloves garlic, minced
• 1 tbsp fresh rosemary, chopped
• 1 tsp black pepper

For cooking:

• 1.5 lb London broil
• 1 tsp kosher salt

Instructions

1. Combine 1/2 cup dry red wine, 1/4 cup olive oil, 2 tbsp soy sauce, 2 tbsp Worcestershire sauce, 3 minced garlic cloves, 1 tbsp chopped fresh rosemary, and 1 tsp black pepper in a large resealable plastic bag.
2. Place 1.5 lb London broil in the bag with the marinade.
3. Seal the bag tightly, removing as much air as possible.
4. Massage the marinade evenly over the meat through the bag.
5. Refrigerate the marinating London broil for at least 4 hours or up to 12 hours, flipping the bag once halfway through.
6. Remove the London broil from the refrigerator 30 minutes before cooking.
7. Preheat your oven to 400°F.
8. Pat the London broil dry with paper towels.
9. Sprinkle 1 tsp kosher salt evenly over both sides of the meat.
10. Heat an oven-safe skillet over medium-high heat for 2 minutes.
11. Sear the London broil for 3 minutes on one side until a dark brown crust forms.
12. Flip the London broil and sear for another 3 minutes on the second side.
13. Transfer the skillet to the preheated 400°F oven.
14. Roast for 10 minutes for medium-rare doneness.
15. Insert an instant-read thermometer into the thickest part of the meat.
16. Remove the London broil from the oven when the internal temperature reaches 130°F.
17. Transfer the London broil to a cutting board.
18. Let the meat rest for 10 minutes before slicing.
19. Slice the London broil against the grain into 1/4-inch thick strips.

Slicing against the grain reveals how remarkably tender the marinated London broil becomes, with the red wine adding subtle fruitiness that balances the savory rosemary and garlic. Serve these beautifully pink slices over creamy mashed potatoes to soak up the juices, or layer them in crusty sandwiches with horseradish mayo for a satisfying lunch.

London Broil with Chimichurri Sauce

When you want an impressive yet approachable dinner that delivers maximum flavor with minimal fuss, this London Broil with vibrant chimichurri sauce is your perfect weeknight solution. We’ll walk through each step methodically to ensure your steak comes out perfectly cooked and bursting with fresh herbaceous notes.

Ingredients

For the London Broil:
– 2 lbs London Broil (top round steak)
– 2 tbsp olive oil
– 1 tsp kosher salt
– ½ tsp black pepper
– 2 garlic cloves, minced

For the Chimichurri Sauce:
– 1 cup fresh parsley leaves
– ¼ cup fresh oregano leaves
– 3 garlic cloves
– ¼ cup red wine vinegar
– ½ cup olive oil
– ½ tsp red pepper flakes
– ½ tsp kosher salt

Instructions

1. Remove the 2 lbs London Broil from refrigerator and let it sit at room temperature for 30 minutes to ensure even cooking.
2. Preheat your oven to 400°F and position a rack in the center.
3. Pat the London Broil completely dry with paper towels to promote better browning.
4. Rub the 2 tbsp olive oil evenly over all surfaces of the steak.
5. Sprinkle the 1 tsp kosher salt, ½ tsp black pepper, and 2 minced garlic cloves over both sides of the meat, pressing gently to adhere.
6. Heat a large oven-safe skillet over high heat for 2 minutes until very hot.
7. Place the seasoned London Broil in the hot skillet and sear for 3 minutes without moving to develop a deep brown crust.
8. Flip the steak using tongs and sear the other side for another 3 minutes.
9. Transfer the entire skillet to the preheated 400°F oven and cook for 12 minutes for medium-rare.
10. While the steak cooks, combine 1 cup parsley, ¼ cup oregano, 3 garlic cloves, ¼ cup red wine vinegar, ½ cup olive oil, ½ tsp red pepper flakes, and ½ tsp kosher salt in a food processor.
11. Pulse the chimichurri ingredients 8-10 times until finely chopped but not pureed, scraping down the sides once.
12. Remove the skillet from oven using oven mitts and transfer the London Broil to a cutting board.
13. Let the steak rest for exactly 10 minutes to allow juices to redistribute throughout the meat.
14. Slice the London Broil thinly against the grain at a 45-degree angle for maximum tenderness.
15. Arrange the sliced steak on a platter and spoon the prepared chimichurri sauce generously over the top.

Every slice of this London Broil offers a satisfying chew with juicy interior, while the bright chimichurri cuts through the richness with its tangy, herbal punch. Consider serving it over a bed of quinoa with roasted vegetables for a complete meal, or slice it extra thin for incredible steak sandwiches the next day.

Asian-Inspired Soy Ginger London Broil

Often overlooked in favor of pricier cuts, London broil transforms into a tender, flavor-packed centerpiece when marinated properly. Our Asian-inspired version combines savory soy sauce with zesty ginger and aromatic garlic for a meal that feels restaurant-quality but is surprisingly simple to prepare at home. One key to success is allowing enough marinating time for the flavors to fully penetrate the meat.

Ingredients

For the Marinade

• 1/2 cup soy sauce
• 1/4 cup rice vinegar
• 3 tablespoons brown sugar
• 2 tablespoons minced fresh ginger
• 4 cloves garlic, minced
• 1 tablespoon sesame oil

For Cooking and Serving

• 2-pound London broil
• 1 tablespoon vegetable oil
• 2 tablespoons sliced green onions
• 1 teaspoon sesame seeds

Instructions

1. Whisk together 1/2 cup soy sauce, 1/4 cup rice vinegar, 3 tablespoons brown sugar, 2 tablespoons minced ginger, 4 cloves minced garlic, and 1 tablespoon sesame oil in a medium bowl until the sugar dissolves completely.
2. Place the 2-pound London broil in a large resealable plastic bag and pour the marinade over the meat, ensuring it’s fully coated.
3. Press out excess air from the bag, seal it tightly, and refrigerate for at least 4 hours or preferably overnight for maximum flavor penetration.
4. Remove the London broil from the refrigerator 30 minutes before cooking to bring it to room temperature for more even cooking.
5. Preheat your oven to 375°F and position a rack in the center of the oven.
6. Heat 1 tablespoon vegetable oil in a large oven-safe skillet over medium-high heat until shimmering but not smoking.
7. Remove the London broil from the marinade, letting excess liquid drip off, and pat it dry with paper towels to ensure proper browning.
8. Sear the London broil for 3-4 minutes per side until a deep brown crust forms, using tongs to press down gently for even contact with the pan.
9. Transfer the entire skillet to the preheated oven and roast for 20-25 minutes until the internal temperature reaches 135°F for medium-rare on an instant-read thermometer.
10. Remove the skillet from the oven and transfer the London broil to a cutting board, tenting it loosely with foil to rest for exactly 10 minutes, which allows juices to redistribute.
11. Slice the London broil thinly against the grain at a 45-degree angle to maximize tenderness.
12. Garnish with 2 tablespoons sliced green onions and 1 teaspoon sesame seeds before serving.

Caramelized edges give way to a juicy, pink interior that’s infused with the perfect balance of salty soy and spicy ginger. Consider serving the thinly sliced meat over steamed jasmine rice with the accumulated pan juices drizzled over the top, or tuck it into warm tortillas with crisp shredded cabbage for Asian-inspired tacos.

Slow-Cooked London Broil with Mushroom Gravy

Now, let’s create a comforting slow-cooked London broil that transforms an economical cut into tender perfection. Nothing beats coming home to this hearty meal after a long day, with rich mushroom gravy that makes itself while the meat cooks. Follow these steps carefully for foolproof results every time.

Ingredients

For the meat rub:
– 2 lb London broil
– 1 tbsp olive oil
– 1 tsp kosher salt
– ½ tsp black pepper
– 1 tsp garlic powder

For the mushroom gravy:
– 8 oz cremini mushrooms, sliced
– 1 medium yellow onion, thinly sliced
– 2 cloves garlic, minced
– 2 cups beef broth
– 2 tbsp Worcestershire sauce
– 1 tbsp cornstarch
– 2 tbsp water

Instructions

1. Pat the London broil completely dry with paper towels on all surfaces.

2. Rub the entire surface of the meat with 1 tablespoon olive oil using your hands.

3. Combine 1 teaspoon kosher salt, ½ teaspoon black pepper, and 1 teaspoon garlic powder in a small bowl.

4. Sprinkle the seasoning mixture evenly over all sides of the London broil, pressing gently to adhere.

5. Heat a large skillet over medium-high heat for 2 minutes until hot.

6. Sear the London broil for 3 minutes on the first side until a dark brown crust forms.

7. Flip the meat and sear for another 3 minutes on the second side until browned.

8. Transfer the seared London broil to your slow cooker insert.

9. Add 8 ounces sliced cremini mushrooms and 1 thinly sliced yellow onion around the meat in the slow cooker.

10. Sprinkle 2 minced garlic cloves over the mushrooms and onions.

11. Pour 2 cups beef broth and 2 tablespoons Worcestershire sauce over the ingredients.

12. Cover the slow cooker and cook on LOW for 8 hours until the meat shreds easily with a fork.

13. Remove the London broil from the slow cooker and place it on a cutting board to rest for 10 minutes.

14. Whisk together 1 tablespoon cornstarch and 2 tablespoons water in a small bowl until smooth.

15. Stir the cornstarch mixture into the hot liquid in the slow cooker until fully incorporated.

16. Cover and cook the gravy on HIGH for 15 minutes until thickened to a coating consistency.

17. Slice the rested London broil against the grain into ¼-inch thick pieces.

What makes this dish exceptional is how the slow cooking breaks down the tough fibers into melt-in-your-mouth tenderness. The mushroom gravy develops deep, savory notes that perfectly complement the beef’s richness. Try serving slices over creamy mashed potatoes or shred the meat for incredible sandwiches the next day.

London Broil Tacos with Avocado Lime Crema

Diving into fusion cuisine can transform your weeknight dinners, and these London Broil Tacos bring together the hearty satisfaction of beef with fresh Mexican flavors. Today we’ll walk through creating tender marinated steak tacos topped with a creamy avocado lime sauce that balances richness with brightness. You’ll learn techniques for achieving perfectly cooked meat and building layers of flavor in each component.

Ingredients

For the marinade:
– 1.5 lbs London broil steak
– 1/4 cup olive oil
– 3 tbsp lime juice
– 2 tbsp soy sauce
– 2 cloves garlic, minced
– 1 tsp chili powder
– 1/2 tsp cumin

For the avocado lime crema:
– 1 ripe avocado
– 1/2 cup sour cream
– 2 tbsp lime juice
– 1/4 tsp salt

For assembly:
– 8 small flour tortillas
– 1 cup shredded purple cabbage
– 1/4 cup chopped cilantro

Instructions

1. Combine 1/4 cup olive oil, 3 tbsp lime juice, 2 tbsp soy sauce, 2 minced garlic cloves, 1 tsp chili powder, and 1/2 tsp cumin in a shallow dish.
2. Place 1.5 lbs London broil steak in the marinade, turning to coat all surfaces completely.
3. Cover the dish with plastic wrap and refrigerate for exactly 4 hours to allow flavors to penetrate the meat.
4. Remove the steak from refrigerator 30 minutes before cooking to bring it to room temperature for even cooking.
5. Preheat your grill or grill pan to medium-high heat (400°F) while the steak rests.
6. Grill the marinated steak for 6 minutes on the first side until well-seared with visible grill marks.
7. Flip the steak using tongs and cook for another 5 minutes on the second side.
8. Check doneness by inserting an instant-read thermometer into the thickest part of the steak; remove at 135°F for medium-rare.
9. Transfer the cooked steak to a cutting board and let rest undisturbed for 8 minutes to redistribute juices.
10. While the steak rests, mash 1 ripe avocado with 1/2 cup sour cream, 2 tbsp lime juice, and 1/4 tsp salt until smooth.
11. Warm 8 small flour tortillas in a dry skillet over medium heat for 30 seconds per side until pliable.
12. Thinly slice the rested steak against the grain at a 45-degree angle to maximize tenderness.
13. Divide the sliced steak evenly among the warmed tortillas.
14. Top each taco with 2 tbsp shredded purple cabbage and 1.5 tsp chopped cilantro.
15. Drizzle 1 tbsp avocado lime crema over each assembled taco.

Using the resting time for the steak to prepare your crema ensures everything comes together seamlessly. The final texture combines juicy, thinly sliced beef with crisp cabbage and velvety sauce, while the flavors balance savory marinade notes with fresh herbal brightness. For a creative presentation, serve these tacos family-style with extra lime wedges and let everyone build their own perfect bite.

Balsamic Glazed London Broil with Roasted Vegetables

Zesty and satisfying, this balsamic glazed London broil with roasted vegetables transforms simple ingredients into an elegant meal. Follow these precise steps to achieve perfectly cooked meat and caramelized vegetables every time.

Ingredients

For the Marinade and Glaze

– 1/4 cup balsamic vinegar
– 2 tbsp olive oil
– 2 cloves garlic, minced
– 1 tsp dried rosemary
– 1/2 tsp black pepper
– 1/2 tsp salt

For the Main Components

– 1.5 lb London broil
– 2 cups broccoli florets
– 1 large red bell pepper, sliced
– 1 medium red onion, sliced
– 2 tbsp olive oil
– 1/2 tsp salt

Instructions

1. Combine 1/4 cup balsamic vinegar, 2 tbsp olive oil, 2 minced garlic cloves, 1 tsp dried rosemary, 1/2 tsp black pepper, and 1/2 tsp salt in a small bowl.
2. Place 1.5 lb London broil in a shallow dish and pour the marinade over it, coating all sides.
3. Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight for maximum flavor penetration.
4. Preheat your oven to 400°F and line a baking sheet with parchment paper.
5. Toss 2 cups broccoli florets, 1 sliced red bell pepper, and 1 sliced red onion with 2 tbsp olive oil and 1/2 tsp salt on the prepared baking sheet.
6. Arrange the vegetables in a single layer to ensure even roasting and prevent steaming.
7. Remove the London broil from the marinade, reserving the liquid for the glaze.
8. Heat an oven-safe skillet over medium-high heat until droplets of water sizzle upon contact.
9. Sear the London broil for 3 minutes per side to develop a flavorful crust.
10. Transfer the skillet to the preheated oven and roast for 15 minutes for medium-rare doneness.
11. Check the internal temperature with a meat thermometer—it should read 135°F for medium-rare.
12. Pour the reserved marinade into a small saucepan and bring to a boil over medium heat.
13. Simmer the marinade for 5 minutes until it thickens slightly into a glaze.
14. Remove the London broil from the oven and let it rest on a cutting board for 10 minutes to redistribute juices.
15. Slice the London broil against the grain into 1/4-inch thick pieces to ensure tenderness.
16. Drizzle the reduced balsamic glaze over the sliced meat and roasted vegetables.
Now you have a complete meal featuring tender, juicy London broil with a tangy-sweet glaze and caramelized roasted vegetables. The contrast between the savory meat and slightly charred vegetables creates a satisfying texture experience. For an elegant presentation, arrange the sliced meat over a bed of vegetables and garnish with fresh rosemary sprigs.

Spicy London Broil with Jalapeño and Lime

Now, let’s create a zesty Spicy London Broil with Jalapeño and Lime that’s perfect for weeknight dinners. This recipe guides you through marinating and grilling a flavorful cut of beef, ensuring it’s tender and packed with bold, spicy notes. You’ll learn how to balance heat with acidity for a dish that’s both exciting and approachable.

Ingredients

For the marinade:
– 1/4 cup olive oil
– 2 tbsp lime juice
– 1 tbsp minced jalapeño
– 1 tsp garlic powder
– 1 tsp salt

For the steak:
– 1.5 lb London broil

Instructions

1. Combine 1/4 cup olive oil, 2 tbsp lime juice, 1 tbsp minced jalapeño, 1 tsp garlic powder, and 1 tsp salt in a bowl.
2. Place the 1.5 lb London broil in a resealable plastic bag and pour the marinade over it.
3. Seal the bag, removing excess air, and refrigerate for 4 hours, flipping halfway through for even flavor distribution.
4. Preheat your grill to 400°F, ensuring the grates are clean to prevent sticking.
5. Remove the London broil from the marinade, letting excess drip off, and discard the used marinade.
6. Place the steak on the grill and cook for 6 minutes, then flip it using tongs.
7. Grill for another 6 minutes until the internal temperature reaches 135°F for medium-rare, checking with a meat thermometer.
8. Transfer the steak to a cutting board and let it rest for 10 minutes to allow juices to redistribute.
9. Slice the London broil thinly against the grain to maximize tenderness.

Bright and zesty, this dish features a tender, juicy texture with a spicy kick from the jalapeño, balanced by the lime’s acidity. Serve it sliced over a bed of cilantro rice or stuff it into warm tortillas for a quick taco night twist that highlights its bold flavors.

London Broil Salad with Blue Cheese and Crispy Onions

For those seeking a hearty yet refreshing meal, this London broil salad combines tender marinated steak with bold blue cheese and crispy onions for a satisfying dish that works beautifully for both weeknight dinners and entertaining guests. Following these methodical steps will ensure perfect results every time.

Ingredients

For the London Broil

– 1.5 lbs London broil steak
– 2 tbsp olive oil
– 1 tsp kosher salt
– ½ tsp black pepper
– 2 cloves garlic, minced

For the Salad Base

– 8 cups mixed greens
– 1 cup cherry tomatoes, halved
– ½ cup red onion, thinly sliced

For the Toppings

– ½ cup blue cheese crumbles
– 1 cup crispy fried onions

For the Dressing

– ¼ cup olive oil
– 2 tbsp red wine vinegar
– 1 tsp Dijon mustard
– ¼ tsp salt
– ⅛ tsp black pepper

Instructions

1. Pat the London broil steak completely dry with paper towels.
2. Rub the steak evenly with 2 tablespoons of olive oil.
3. Season both sides of the steak with 1 teaspoon of kosher salt and ½ teaspoon of black pepper.
4. Press 2 minced garlic cloves onto both sides of the seasoned steak.
5. Let the steak rest at room temperature for 30 minutes.
6. Preheat your grill or grill pan to high heat (450°F).
7. Place the steak on the hot grill and cook for 6 minutes.
8. Flip the steak using tongs and cook for another 6 minutes.
9. Check the internal temperature with a meat thermometer – remove at 135°F for medium-rare.
10. Transfer the cooked steak to a cutting board.
11. Let the steak rest for 10 minutes without cutting.
12. While the steak rests, whisk together ¼ cup olive oil, 2 tablespoons red wine vinegar, 1 teaspoon Dijon mustard, ¼ teaspoon salt, and ⅛ teaspoon black pepper in a small bowl.
13. Combine 8 cups of mixed greens, 1 cup of halved cherry tomatoes, and ½ cup of thinly sliced red onion in a large salad bowl.
14. Pour the dressing over the salad mixture and toss gently to coat.
15. Slice the rested steak against the grain into ¼-inch thick strips.
16. Arrange the sliced steak over the dressed salad.
17. Sprinkle ½ cup of blue cheese crumbles evenly over the salad.
18. Top with 1 cup of crispy fried onions.

Every bite delivers wonderful contrasts – the cool crisp greens against warm steak, creamy blue cheese balancing the sharp onions, and tender meat contrasting with crunchy toppings. Consider serving this salad in individual bowls with crusty bread for dipping into any remaining dressing, or layer the components in a mason jar for an impressive portable lunch.

London Broil Sandwiches with Caramelized Onions

Preparing London Broil Sandwiches with Caramelized Onions is simpler than you might think, and the payoff is enormous. This guide will walk you through each stage methodically, ensuring you achieve tender, flavorful results every time. Follow these steps carefully for a sandwich that will become your new weeknight favorite.

Ingredients

• For the London Broil:
  • 1.5 lbs London Broil steak
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
• For the Caramelized Onions:
  • 2 large yellow onions, thinly sliced
  • 2 tbsp unsalted butter
  • 1 tbsp balsamic vinegar
• For Assembly:
  • 4 crusty rolls, split
  • 4 slices provolone cheese
  • 2 tbsp mayonnaise

Instructions

1. Preheat your oven to 400°F.
2. Pat the London Broil steak completely dry with paper towels.
3. Rub the steak evenly with 2 tbsp olive oil.
4. Sprinkle 1 tsp kosher salt and 1/2 tsp black pepper over all sides of the steak.
5. Heat a large oven-safe skillet over medium-high heat for 2 minutes.
6. Sear the steak for 4 minutes without moving it to develop a brown crust.
7. Flip the steak and sear the other side for 4 minutes.
8. Transfer the skillet to the preheated 400°F oven.
9. Roast for 10 minutes for medium-rare doneness (internal temperature 135°F).
10. Remove the skillet from the oven using oven mitts.
11. Transfer the steak to a cutting board to rest for 10 minutes.
12. While the steak rests, melt 2 tbsp unsalted butter in a separate skillet over medium heat.
13. Add 2 thinly sliced yellow onions to the skillet.
14. Cook the onions, stirring occasionally, for 25 minutes until golden brown and soft.
15. Stir in 1 tbsp balsamic vinegar and cook for 1 more minute.
16. Slice the rested steak thinly against the grain at a 45-degree angle.
17. Spread 2 tbsp mayonnaise evenly on the cut sides of 4 split crusty rolls.
18. Divide the sliced steak evenly among the bottom halves of the rolls.
19. Top each sandwich with caramelized onions.
20. Place 1 slice provolone cheese over the onions on each sandwich.

Keep these sandwiches warm in a 200°F oven for 5 minutes if you prefer melted cheese. The contrast between the juicy, medium-rare beef and the sweet, tangy onions creates a perfect balance in every bite. For a creative twist, serve them open-faced with a fried egg on top for a decadent brunch option.

London Broil Stir-Fry with Bell Peppers and Snap Peas

When you’re craving something hearty yet quick, this London broil stir-fry delivers restaurant-quality results with minimal fuss. We’ll walk through each stage methodically to ensure your vegetables stay crisp and your beef stays tender. Working with high heat requires precision, but I’ll guide you step by step so you feel confident at the stove.

Ingredients

For the marinade:

• 1 lb London broil, sliced against the grain into ¼-inch strips
• 2 tbsp soy sauce
• 1 tbsp cornstarch

For the stir-fry:

• 2 tbsp vegetable oil, divided
• 1 red bell pepper, cut into ½-inch strips
• 1 cup snap peas, ends trimmed
• 3 cloves garlic, minced

Instructions

1. In a medium bowl, combine the London broil strips with 2 tbsp soy sauce and 1 tbsp cornstarch, tossing until each piece is evenly coated.
2. Let the beef marinate at room temperature for 15 minutes while you prepare the vegetables.
3. Heat 1 tbsp vegetable oil in a large skillet or wok over high heat until it shimmers, about 1 minute.
4. Add the marinated beef strips in a single layer, working in batches if needed to avoid crowding the pan.
5. Sear the beef for 2 minutes per side until a brown crust forms, then transfer to a clean plate.
6. Reduce heat to medium-high and add the remaining 1 tbsp vegetable oil to the same skillet.
7. Sauté the bell pepper strips and snap peas for 3 minutes until brightened in color but still crisp.
8. Add the minced garlic and cook for 30 seconds until fragrant but not browned.
9. Return the seared beef and any accumulated juices to the skillet, tossing everything together for 1 minute to combine.
10. Remove from heat and serve immediately.

Hearty slices of beef contrast beautifully with the snappy vegetables, creating a satisfying texture in every bite. The savory marinade caramelizes during cooking, lending depth to the sweet peppers and fresh peas. For a complete meal, serve over steamed jasmine rice or toss with lo mein noodles to soak up the flavorful pan juices.

London Broil Kebabs with Pineapple and Teriyaki Glaze

When you’re craving something grilled but want to break away from the usual burgers and hot dogs, these London Broil Kebabs with Pineapple and Teriyaki Glaze deliver restaurant-quality flavor with straightforward preparation. We’ll walk through each stage methodically, from marinating the beef to achieving that perfect caramelized glaze. Working with fresh pineapple and a homemade teriyaki sauce ensures every bite balances savory, sweet, and tangy notes.

Ingredients

For the Marinade and Kebabs:
– 1.5 lbs London broil, cut into 1-inch cubes
– 1/2 cup soy sauce
– 1/4 cup brown sugar
– 2 tbsp rice vinegar
– 1 tbsp minced garlic
– 1 tsp grated ginger
– 1 fresh pineapple, peeled and cut into 1-inch chunks
– 1 large red bell pepper, cut into 1-inch pieces
– 1 red onion, cut into 1-inch wedges

For the Teriyaki Glaze:
– 1/4 cup soy sauce
– 2 tbsp honey
– 1 tbsp cornstarch
– 1/4 cup water

Instructions

1. Combine 1/2 cup soy sauce, 1/4 cup brown sugar, 2 tbsp rice vinegar, 1 tbsp minced garlic, and 1 tsp grated ginger in a large bowl.
2. Add 1.5 lbs cubed London broil to the marinade, ensuring all pieces are fully coated.
3. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or up to 8 hours for deeper flavor penetration.
4. Soak 8-10 wooden skewers in water for 30 minutes to prevent burning during grilling.
5. Thread marinated beef cubes onto skewers, alternating with 1-inch pineapple chunks, bell pepper pieces, and onion wedges.
6. Preheat your grill to medium-high heat, approximately 400°F.
7. Place assembled kebabs on the hot grill and cook for 4-5 minutes.
8. Flip kebabs using tongs and cook for another 4-5 minutes.
9. Combine 1/4 cup soy sauce, 2 tbsp honey, 1 tbsp cornstarch, and 1/4 cup water in a small saucepan.
10. Bring the glaze mixture to a simmer over medium heat, stirring constantly until thickened, about 2-3 minutes.
11. Brush the thickened teriyaki glaze onto kebabs during the final 2 minutes of grilling.
12. Remove kebabs from grill when beef reaches 145°F internal temperature and pineapple edges are caramelized.

Let these kebabs rest for 3-4 minutes before serving to allow juices to redistribute throughout the meat. Layering the sweet pineapple against the savory teriyaki-glazed beef creates a dynamic texture contrast between the tender meat and slightly charred fruit. Serve them over coconut rice or alongside a crisp Asian slaw to balance the rich, umami flavors with fresh, crunchy elements.

London Broil Pizza with Caramelized Onions and Gorgonzola

Zesty and unexpected, this London Broil Pizza transforms classic steakhouse flavors into a handheld delight perfect for weeknight dinners or casual entertaining. By layering tender marinated beef with sweet caramelized onions and tangy Gorgonzola, you’ll create a gourmet pizza that feels both familiar and exciting. Let’s walk through each step methodically to ensure your pizza turns out perfectly balanced and delicious.

Ingredients

For the London Broil Marinade

– 1.5 lbs London broil steak
– 1/4 cup soy sauce
– 2 tbsp olive oil
– 2 cloves garlic, minced
– 1 tsp black pepper

For the Caramelized Onions

– 2 large yellow onions, thinly sliced
– 2 tbsp butter
– 1 tbsp olive oil
– 1/4 tsp salt

For Assembly

– 1 lb pizza dough
– 1/2 cup crumbled Gorgonzola cheese
– 1 cup shredded mozzarella cheese
– 2 tbsp cornmeal

Instructions

1. Combine soy sauce, 2 tbsp olive oil, minced garlic, and black pepper in a large resealable bag.
2. Place London broil steak in the marinade bag, ensuring it’s fully coated.
3. Refrigerate the marinating steak for at least 4 hours or overnight for maximum flavor penetration.
4. Preheat your oven to 475°F with a pizza stone or baking sheet inside.
5. Heat 2 tbsp butter and 1 tbsp olive oil in a large skillet over medium-low heat.
6. Add thinly sliced onions and 1/4 tsp salt to the skillet.
7. Cook onions for 25-30 minutes, stirring every 5 minutes, until they turn deep golden brown.
8. Remove marinated steak from the refrigerator and pat dry with paper towels.
9. Heat a grill or cast-iron skillet to high heat (approximately 450°F).
10. Grill steak for 6 minutes per side for medium-rare, or until internal temperature reaches 135°F.
11. Transfer cooked steak to a cutting board and let rest for 10 minutes.
12. Thinly slice the rested steak against the grain into 1/4-inch strips.
13. Roll out pizza dough on a cornmeal-dusted surface to a 12-inch circle.
14. Spread caramelized onions evenly over the dough, leaving a 1-inch border.
15. Arrange sliced London broil strips over the onions in a single layer.
16. Sprinkle Gorgonzola and mozzarella cheeses evenly over the steak and onions.
17. Transfer pizza to the preheated pizza stone using a pizza peel or inverted baking sheet.
18. Bake for 12-15 minutes until crust is golden brown and cheese is bubbly.
19. Remove pizza from oven and let cool for 3 minutes before slicing.

Layered with contrasting textures and bold flavors, this pizza delivers crisp crust against melting cheeses and juicy steak. The caramelized onions provide a sweet counterpoint to the salty Gorgonzola, while the marinated London broil adds substantial heft to each slice. For an elegant presentation, garnish with fresh arugula after baking to add peppery freshness that cuts through the richness.

London Broil Wraps with Hummus and Fresh Veggies

Keeping weeknight dinners exciting doesn’t require complicated techniques or hard-to-find ingredients. Let’s transform a simple London broil into vibrant, handheld wraps bursting with Mediterranean flavors, perfect for busy evenings when you want something satisfying yet fresh.

Ingredients

For the London Broil:
– 1.5 lbs London broil steak
– 2 tbsp olive oil
– 1 tsp kosher salt
– ½ tsp black pepper
– 1 tsp garlic powder

For Assembly:
– 4 large flour tortillas (10-inch)
– 1 cup hummus
– 2 cups shredded romaine lettuce
– 1 large cucumber, thinly sliced
– 1 pint cherry tomatoes, halved
– ½ red onion, thinly sliced

Instructions

1. Preheat your oven to 400°F and position a rack in the center.
2. Pat the London broil completely dry with paper towels to ensure proper browning.
3. Rub the steak evenly with olive oil, covering all surfaces.
4. Combine kosher salt, black pepper, and garlic powder in a small bowl.
5. Sprinkle the seasoning mixture evenly over both sides of the steak, pressing gently to adhere.
6. Place the seasoned steak on a wire rack set over a baking sheet to allow air circulation.
7. Roast the steak for 25 minutes at 400°F for medium-rare doneness.
8. Check the internal temperature with a meat thermometer—it should read 135°F for medium-rare.
9. Transfer the cooked steak to a cutting board and let it rest for exactly 10 minutes to redistribute juices.
10. While the steak rests, warm the flour tortillas in a dry skillet over medium heat for 30 seconds per side until pliable.
11. Spread ¼ cup of hummus evenly across the center of each warmed tortilla, leaving a 2-inch border.
12. Thinly slice the rested London broil against the grain at a 45-degree angle for maximum tenderness.
13. Divide the sliced steak evenly among the four tortillas, arranging it over the hummus.
14. Layer ½ cup of shredded romaine lettuce over the steak on each tortilla.
15. Arrange cucumber slices, halved cherry tomatoes, and red onion slices over the lettuce.
16. Fold the bottom edge of each tortilla up over the filling, then fold in the sides and roll tightly away from you to form secure wraps.

These wraps offer a wonderful contrast between the warm, savory steak and cool, crisp vegetables. The hummus adds creamy richness while keeping everything moist, and the thin slicing technique ensures each bite is tender rather than chewy. Try serving them sliced in half diagonally for easy handling, or wrap them in parchment paper for a perfect packed lunch that travels beautifully.

London Broil Nachos with Spicy Queso

Very few dishes combine hearty comfort with bold flavors quite like these London Broil Nachos with Spicy Queso. We’ll walk through each stage methodically, from perfectly cooking the steak to assembling the ultimate shareable platter. You’ll learn techniques that ensure tender meat and perfectly melted cheese every single time.

Ingredients

For the London Broil

– 1.5 lbs London broil steak
– 2 tbsp olive oil
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 1 tsp garlic powder

For the Spicy Queso

– 1 tbsp unsalted butter
– 1/2 cup diced onion
– 1 jalapeño, minced
– 8 oz Velveeta cheese, cubed
– 1/2 cup whole milk
– 1/2 tsp cumin

For Assembly

– 12 oz tortilla chips
– 1 cup shredded cheddar cheese
– 1/2 cup sour cream
– 1/4 cup chopped cilantro
– 1/4 cup sliced black olives

Instructions

1. Preheat your oven to 400°F.
2. Pat the London broil completely dry with paper towels.
3. Rub the steak with olive oil on all surfaces.
4. Combine salt, pepper, and garlic powder in a small bowl.
5. Sprinkle the seasoning mixture evenly over both sides of the steak.
6. Heat a cast-iron skillet over medium-high heat for 2 minutes until hot.
7. Place the steak in the hot skillet and sear for 5 minutes without moving.
8. Flip the steak using tongs and sear the other side for 5 minutes.
9. Transfer the skillet to the preheated oven and roast for 8 minutes.
10. Remove the skillet from the oven and transfer the steak to a cutting board.
11. Let the steak rest for exactly 10 minutes to allow juices to redistribute.
12. While the steak rests, melt butter in a saucepan over medium heat.
13. Add diced onion and minced jalapeño to the butter.
14. Sauté the vegetables for 4 minutes until softened.
15. Reduce the heat to low and add cubed Velveeta cheese.
16. Pour in the whole milk and sprinkle in cumin.
17. Stir continuously for 3 minutes until the cheese is completely melted and smooth.
18. Thinly slice the rested steak against the grain at a 45-degree angle.
19. Arrange tortilla chips in a single layer on a baking sheet.
20. Sprinkle shredded cheddar cheese evenly over the chips.
21. Distribute the sliced London broil across the cheese-covered chips.
22. Bake the nachos at 400°F for 6 minutes until the cheese bubbles.
23. Remove the baking sheet from the oven using oven mitts.
24. Drizzle the spicy queso over the hot nachos.
25. Dollop sour cream in small mounds across the platter.
26. Sprinkle chopped cilantro and sliced black olives over everything.

These nachos deliver incredible textural contrast between the crispy chips, tender steak, and creamy queso. The London broil provides a robust, meaty flavor that stands up beautifully to the spicy cheese sauce. For a fun presentation, serve them straight on the baking sheet with extra jalapeños on the side for those who want more heat.

London Broil Sliders with Horseradish Mayo

These London broil sliders with horseradish mayo transform classic steakhouse flavors into perfect party-sized bites. Today we’ll methodically build these sliders from seasoning the beef to assembling the final sandwiches, ensuring even beginners achieve tender, flavorful results. Follow each step precisely for sliders that will impress any gathering.

Ingredients

For the London Broil:
– 1.5 lbs London broil steak
– 2 tbsp olive oil
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 1 tsp garlic powder

For the Horseradish Mayo:
– 1/2 cup mayonnaise
– 2 tbsp prepared horseradish
– 1 tsp lemon juice
– 1/4 tsp Worcestershire sauce

For Assembly:
– 12 slider buns
– 4 oz provolone cheese, sliced
– 1 cup arugula

Instructions

1. Pat the London broil steak completely dry with paper towels to ensure proper searing.
2. Rub the steak evenly with 2 tablespoons of olive oil on all surfaces.
3. Combine 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1 teaspoon garlic powder in a small bowl.
4. Sprinkle the seasoning mixture evenly over both sides of the steak, pressing gently to adhere.
5. Preheat a cast-iron skillet over medium-high heat for 3 minutes until very hot.
6. Place the seasoned steak in the hot skillet and cook for 6 minutes without moving it to develop a deep brown crust.
7. Flip the steak using tongs and cook for another 5 minutes for medium-rare (internal temperature of 135°F).
8. Transfer the steak to a cutting board and let it rest for exactly 10 minutes to allow juices to redistribute.
9. While the steak rests, combine 1/2 cup mayonnaise, 2 tablespoons horseradish, 1 teaspoon lemon juice, and 1/4 teaspoon Worcestershire sauce in a small bowl.
10. Whisk the horseradish mayo mixture until completely smooth and uniform in texture.
11. Slice the rested steak against the grain into very thin slices, about 1/4-inch thick.
12. Arrange the bottom halves of 12 slider buns on a serving platter.
13. Spread approximately 1 teaspoon of horseradish mayo on each bottom bun.
14. Divide the sliced steak evenly among the 12 buns, about 2-3 slices per slider.
15. Top each slider with a slice of provolone cheese, tearing if necessary to fit the bun size.
16. Add a small handful of arugula (about 8-10 leaves) to each slider.
17. Place the top buns over the arugula and press gently to secure.

For maximum enjoyment, serve these sliders immediately while the steak remains warm and the cheese slightly melts against the meat. The contrast between the tender, juicy beef and the sharp, creamy horseradish mayo creates a satisfying texture experience in every bite. Consider serving them with crispy potato wedges or a simple cucumber salad to balance the rich flavors.

London Broil Pasta with Garlic and Olive Oil

A perfectly cooked London Broil transforms this simple pasta dish into a hearty, satisfying meal that’s surprisingly easy to prepare. By marinating the beef and cooking it to medium-rare perfection before slicing thinly against the grain, you’ll achieve tender, flavorful results every time. This method ensures the steak remains juicy while complementing the garlic-infused olive oil sauce beautifully.

Ingredients

For the London Broil

– 1.5 lbs London Broil steak
– 2 tbsp olive oil
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 2 cloves garlic, minced

For the Pasta and Sauce

– 12 oz linguine pasta
– 1/4 cup olive oil
– 4 cloves garlic, thinly sliced
– 1/4 tsp red pepper flakes
– 1/4 cup fresh parsley, chopped
– 1/4 cup grated Parmesan cheese

Instructions

1. Pat the London Broil completely dry with paper towels to ensure proper searing.
2. Rub the steak with 2 tablespoons olive oil, then season both sides evenly with 1 teaspoon kosher salt and 1/2 teaspoon black pepper.
3. Press 2 cloves of minced garlic onto both sides of the steak and let it rest at room temperature for 30 minutes.
4. Preheat your oven to 400°F and place a cast-iron skillet in the oven to heat for 15 minutes.
5. Carefully remove the hot skillet from the oven and place it over high heat on the stovetop.
6. Sear the steak for 3 minutes per side until a dark brown crust forms.
7. Transfer the skillet with the steak to the preheated oven and cook for 8-10 minutes until the internal temperature reaches 130°F for medium-rare.
8. Remove the steak from the oven and let it rest on a cutting board for exactly 10 minutes to redistribute juices.
9. While the steak rests, bring a large pot of salted water to a rolling boil and cook 12 ounces of linguine according to package directions until al dente.
10. Reserve 1/2 cup of pasta water before draining the linguine.
11. Heat 1/4 cup olive oil in a large skillet over medium-low heat until shimmering but not smoking.
12. Add 4 cloves of thinly sliced garlic and 1/4 teaspoon red pepper flakes, cooking for 1-2 minutes until fragrant and lightly golden.
13. Add the drained pasta to the garlic oil along with 1/4 cup of the reserved pasta water.
14. Toss the pasta continuously for 1 minute until the sauce emulsifies and coats the linguine evenly.
15. Thinly slice the rested London Broil against the grain at a 45-degree angle for maximum tenderness.
16. Arrange the sliced steak over the pasta and garnish with 1/4 cup chopped fresh parsley and 1/4 cup grated Parmesan cheese.

This combination yields wonderfully contrasting textures, with the al dente pasta providing chewiness against the melt-in-your-mouth steak. The garlic-infused olive oil creates a light yet flavorful sauce that doesn’t overpower the beef’s natural richness. Try serving this dish family-style in a large platter, or for an elegant presentation, twirl individual portions of pasta and top with precisely arranged steak slices.

London Broil Hash with Potatoes and Peppers

Rustling up a satisfying meal doesn’t have to be complicated, especially when you transform leftover steak into something new. This London Broil Hash brings together tender meat, crispy potatoes, and sweet peppers in a single skillet for a complete and comforting dish anyone can master, guiding you through each simple step for perfect results.

Ingredients

– For the potatoes: 2 cups diced russet potatoes (½-inch cubes), 2 tablespoons olive oil
– For the vegetables and meat: 1 cup diced yellow onion (¼-inch dice), 1 cup diced red bell pepper (¼-inch dice), 1 cup diced green bell pepper (¼-inch dice), 2 cups cooked London broil (½-inch cubes), 1 teaspoon kosher salt, ½ teaspoon black pepper
– For finishing: 2 tablespoons chopped fresh parsley

Instructions

1. Heat 2 tablespoons olive oil in a large skillet over medium-high heat until it shimmers, about 1 minute.
2. Add 2 cups diced russet potatoes in a single layer and cook undisturbed for 4 minutes to develop a golden crust.
3. Flip the potatoes with a spatula and cook for another 4 minutes until tender and browned on multiple sides.
4. Add 1 cup diced yellow onion, 1 cup diced red bell pepper, and 1 cup diced green bell pepper to the skillet.
5. Cook the vegetables, stirring occasionally, for 5 minutes until the onions are translucent and peppers soften.
6. Stir in 2 cups cooked London broil, 1 teaspoon kosher salt, and ½ teaspoon black pepper until evenly distributed.
7. Press the hash down firmly with your spatula and cook undisturbed for 3 minutes to crisp the bottom layer.
8. Flip sections of the hash and cook for another 3 minutes until heated through and nicely browned.
9. Remove the skillet from heat and stir in 2 tablespoons chopped fresh parsley.

Buttery potatoes and tender steak create a hearty base, while the sweet peppers add pops of freshness that balance the savory depth. Try topping each serving with a fried egg for extra richness, or wrap it in warm tortillas for a quick breakfast burrito that makes the most of every flavorful bite.

London Broil Burrito Bowls with Cilantro Lime Rice

This London Broil Burrito Bowl recipe transforms budget-friendly steak into a vibrant, restaurant-quality meal you can assemble in under an hour. The key is marinating the steak for maximum flavor and slicing it thinly against the grain for perfect tenderness.

Ingredients

• For the London Broil and Marinade:
  • 1.5 lbs London broil steak
  • 1/4 cup olive oil
  • 3 tbsp lime juice
  • 2 tbsp soy sauce
  • 2 tsp chili powder
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 1/2 tsp black pepper
• For the Cilantro Lime Rice:
  • 1 cup white rice
  • 2 cups water
  • 1/4 cup chopped fresh cilantro
  • 2 tbsp lime juice
  • 1/2 tsp salt
• For Assembly:
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 cup corn kernels
  • 1 avocado, sliced

Instructions

1. Combine 1/4 cup olive oil, 3 tbsp lime juice, 2 tbsp soy sauce, 2 tsp chili powder, 1 tsp cumin, 1 tsp garlic powder, and 1/2 tsp black pepper in a large bowl.
2. Place 1.5 lbs London broil steak in the marinade, turning to coat all sides completely.
3. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or up to 4 hours for deeper flavor penetration.
4. Rinse 1 cup white rice under cold water until the water runs clear to remove excess starch.
5. Combine the rinsed rice and 2 cups water in a medium saucepan and bring to a boil over high heat.
6. Reduce heat to low, cover the saucepan, and simmer for 18 minutes until all water is absorbed.
7. Remove the rice from heat and let it stand covered for 5 minutes to finish steaming.
8. Fluff the cooked rice with a fork, then stir in 1/4 cup chopped fresh cilantro, 2 tbsp lime juice, and 1/2 tsp salt.
9. Preheat a grill or grill pan to medium-high heat (400°F).
10. Remove the marinated steak from the refrigerator and pat it dry with paper towels to ensure proper searing.
11. Grill the steak for 6-7 minutes per side for medium-rare, or until internal temperature reaches 135°F on an instant-read thermometer.
12. Transfer the cooked steak to a cutting board and let it rest for 10 minutes to allow juices to redistribute.
13. Slice the rested steak thinly against the grain at a 45-degree angle for maximum tenderness.
14. Heat 1 can drained black beans and 1 cup corn kernels in a small saucepan over medium heat for 5 minutes until warmed through.
15. Divide the cilantro lime rice among four bowls.
16. Top each bowl with sliced steak, warm black beans and corn, and sliced avocado.

Perfectly tender steak slices mingle with zesty cilantro lime rice and creamy avocado in every bite. The contrast between the warm components and cool avocado creates a satisfying temperature play, while the thinly sliced steak ensures each forkful delivers optimal texture. For a fun twist, serve these bowls with crispy tortilla strips or a dollop of Greek yogurt instead of sour cream for added freshness.

London Broil Crostini with Goat Cheese and Fig Jam

Often overlooked but incredibly versatile, London Broil transforms into elegant appetizers when sliced thin and paired with creamy goat cheese and sweet fig jam. Our methodical approach ensures even beginners can create these impressive crostini with perfect results every time. One simple marinade and careful broiling yield tender, flavorful beef that elevates simple ingredients into something special.

Ingredients

For the London Broil:
– 1.5 lbs London Broil steak
– 1/4 cup olive oil
– 2 tbsp balsamic vinegar
– 2 cloves garlic, minced
– 1 tsp kosher salt
– 1/2 tsp black pepper

For assembly:
– 1 baguette, sliced into 1/2-inch thick pieces
– 4 oz goat cheese, softened
– 1/2 cup fig jam
– 2 tbsp fresh thyme leaves

Instructions

1. Combine olive oil, balsamic vinegar, minced garlic, kosher salt, and black pepper in a shallow dish.
2. Place London Broil in the marinade, turning to coat all surfaces evenly.
3. Cover the dish with plastic wrap and refrigerate for exactly 4 hours.
4. Preheat your broiler to high (500°F) and position the oven rack 6 inches from the heat source.
5. Remove steak from marinade and pat dry with paper towels to ensure proper browning.
6. Place steak on a broiler pan and broil for 6 minutes on the first side.
7. Flip the steak using tongs and broil for another 5 minutes until the internal temperature reaches 135°F for medium-rare.
8. Transfer steak to a cutting board and let rest for 10 minutes to allow juices to redistribute.
9. While steak rests, arrange baguette slices in a single layer on a baking sheet.
10. Toast baguette slices under the broiler for 90 seconds per side until golden brown.
11. Spread 1 teaspoon of softened goat cheese evenly on each toasted baguette slice.
12. Thinly slice the rested London Broil against the grain into 1/4-inch thick pieces.
13. Place one slice of London Broil on each goat cheese-covered crostini.
14. Top each crostini with 1/2 teaspoon of fig jam.
15. Sprinkle fresh thyme leaves over the assembled crostini for garnish.

Zesty, savory, and slightly sweet, these crostini offer a wonderful textural contrast between the crispy bread, creamy cheese, and tender beef. The fig jam’s sweetness beautifully balances the tangy goat cheese and rich beef flavors. Consider serving these as elegant party appetizers or alongside a simple green salad for a complete light meal that impresses guests with minimal effort.

Summary

You’ve now discovered 20 fantastic ways to transform London broil into juicy, flavorful masterpieces. Whether you’re a grilling novice or seasoned pro, these recipes offer endless inspiration for your next cookout. We’d love to hear which recipes become your favorites—drop us a comment below and share your grilling success! Don’t forget to pin this article to your Pinterest boards for easy reference all season long.