round steak london broil recipe
The Best round steak london broil recipe
I love making round steak London broil because it is a simple and affordable way to get a flavorful, tender steak dinner on the table. This recipe uses a tougher cut of beef, but with a good marinade and quick cooking method, it turns out juicy and delicious every time. My family loves it, and it is perfect for a busy weeknight or a casual weekend meal. It is also a leaner cut of beef, so you get a good amount of protein without too much fat.
Round Steak London Broil
This round steak London broil recipe uses a simple marinade to tenderize the meat and infuse it with flavor. It is broiled to perfection and sliced thin against the grain for a tender and satisfying main dish.
🥘Ingredients
For the Marinade
For the Steak
👨🍳Directions
🔧Equipment
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Round Steak London Broil Works
This round steak London broil recipe is always a good idea for any occasion because it is simple, affordable, and turns out delicious. It works well for family gatherings and busy weeknights, and everyone always asks for seconds.
❓ Frequently Asked Questions About Round Steak London Broil
1. What is the best cut of meat for London broil?
London broil is traditionally made with a tougher cut like top round or flank steak. This recipe uses round steak, which works perfectly when marinated and sliced thin.
2. How long should I marinate the steak?
Marinate the round steak for at least 2 hours, but 4 to 8 hours is even better for more flavor and tenderness. Do not marinate longer than 12 hours or the meat can become mushy.
3. Do I need to tenderize the meat?
The marinade helps tenderize the meat, but you can also use a meat mallet to pound the steak to an even thickness before marinating. This helps it cook more evenly.
4. How do I know when the London broil is done?
Use a meat thermometer. For medium rare, cook to 135 degrees F. For medium, cook to 145 degrees F. Let the steak rest before slicing.
5. Why is it important to slice against the grain?
Slicing against the grain cuts through the muscle fibers, making the steak much more tender and easier to chew. This is a crucial step for this recipe.
