My dad made a mean London Broil. He started using the oven broiler but then moved it to the grill in later years. We had an old, well-used copy of The Joy of Cooking in the kitchen. Maybe he got the recipe from there or from watching Julia Child, but I’m thinking the latter because the recipe he followed was hand-written on a recipe card. Why would he do that if it was in the book?

Since his time, another cut has gained popularity: the skirt steak. It’s a little thinner than the flank but has some really nice fat marbling. I’ve made the recipe with both cuts of meat and I’m leaning towards the skirt steak as my favorite. The only issue is getting a good sear on the outside while maintaining a medium rare finish in the middle is challenging with the thinner cut.

The magic is in the marinade (as usual), but I’ve amped up the old recipe as it was from a more conservative time. Highlights include onions, fresh basil and rosemary with an added kick of balsamic vinegar for a slight tanginess. I usually marinate overnight but anywhere from two to six hours works best with this recipe.

Raw skirt steak marinating in raw chopped onions and herbs in a glass dish.London-Broil-overhead

If you have a good broiler, that is a great method. I have an older gas range with a broiler drawer under the oven, which works exceptionally well. Otherwise, I would cook it on a very hot grill to get the sear on the outside while not cooking it past medium-rare on the inside. About 4-5 minutes per side is all you need. If you eat your beef well-done, talk to the spatula, I have no time for you.

London Broil

  • Prep Time: 6h
  • Cook Time: 10m
  • Total Time: 6h 10m

What's in it:

  • 1 medium onion, chopped
  • 2 cloves of garlic, minced
  • 2 sprigs rosemary, stemmed & chopped
  • ¼ cup basil, chopped
  • 2 tbsp. Balsamic vinegar
  • 4 tbsp. oil (grapeseed or
  • vegetable but not olive)
  • 2 lb skirt or flank steak

How to make it:

  1. Salt & pepper the meat on both sides and let sit while the marinade is prepared. Combine the ingredients and mix until the onions are fully coated. Place meat in shallow pan and cover evenly with the marinade. Cover and let sit in the refrigerator for 2 to 6 hours.
  2. If using a broiler, turn temperature all the way up. Flip meat over so marinade is under the meat. Put under broiler for 4-5 minutes, then pull out and flip again making sure at least half of the marinade is spread across the top. Put under the broiler for another 4-5 minutes.
  3. On the grill, heat up grill on medium high heat. Scrape off half the marinade and reserve. Place on grill marinade side down. Spread remaining marinade on top of meat. Sear on grill 4-5 minutes and then flip over for another 4-5 minutes.
  4. Let meat rest on cutting board for 5 minutes. Once rested slice at about ¼ inch across the grain and serve.