London Broil with Garlic Marinade

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 100 min · dairy-free, keto, low-carb, high-protein

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Ingredients

• 3/4 lb top round steak, 1.5 inches thick
• 1/4 cup soy sauce
• 1/4 cup olive oil
• 3/4 tbsp balsamic vinegar
• 1/2 tbsp Worcestershire sauce
• 2 garlic cloves
• 1/4 tbsp Dijon mustard
• 1 sprigs fresh rosemary
• 1/2 tsp coarse black pepper

Method (tap to check — screen stays awake)

1. Whisk the soy, oil, balsamic, Worcestershire, Dijon, grated garlic, stripped rosemary and pepper. Hold back the salt — the soy carries plenty for a marinade this concentrated.
2. Score the steak in a shallow diamond pattern on both sides, put it in a bag with the marinade and refrigerate at least 1 hour and up to 8. Longer than 12 hours and the acid turns the surface mealy.
3. Take the steak out 45 minutes before cooking. Scrape the marinade off and pat the surface dry — anything wet will steam under the broiler instead of browning. Discard the used marinade.
4. Set an oven rack 4 inches below the element and preheat the broiler on high for 10 minutes with a cast-iron skillet or heavy sheet pan under it.
5. Broil 6 to 7 minutes, flip, and broil 5 to 7 minutes more. Pull at 125F for medium-rare — top round is lean and anything past 140F is genuinely tough, not merely well done.
6. Rest a full 15 minutes, then slice as thinly as you possibly can, holding the knife at a 45-degree angle across the grain. Thin slicing is the entire technique of this cut.
7. For the week, portion the slices with their juices into containers; they hold their texture better under a spoonful of the resting liquid.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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