17 Bold-Flavored Carnivore London Broil Recipes

There’s nothing quite like a perfectly cooked London broil—crispy on the outside, tender inside, and bursting with bold, meaty flavor. If you’re looking to spice up dinner with carnivore-friendly recipes that pack a punch, you’ve landed in the right spot. From fiery peppercorn crusts to garlicky herb butters, these 17 recipes will keep your taste buds roaring.

Smoky Chipotle London Broil

Lately, I’ve been obsessed with bringing bold smoky heat to the dinner table, and this chipotle London broil is my latest obsession. It’s the kind of steak that makes you feel like a grill master, even on a weeknight. I love how the chipotle and smoked paprika create a deep, almost campfire-like flavor that pairs perfectly with a medium-rare center.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 15 minutes

Ingredients

• 1 (1.5 to 2 lbs) London broil (top round or flank steak)
• 2 chipotle peppers in adobo sauce, minced (plus 1 tablespoon adobo sauce)
• 1 teaspoon smoked paprika
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• Juice of 1 lime
• 1 teaspoon brown sugar
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

1. In a bowl, whisk together the minced chipotle peppers, adobo sauce, smoked paprika, garlic, olive oil, lime juice, brown sugar, salt, and pepper to make the marinade.
2. Place the London broil in a resealable bag or dish and pour the marinade over it. Seal and turn to coat. Marinate in the refrigerator for at least 2 hours, or up to overnight for more flavor. Tip: Let it come to room temperature 30 minutes before grilling for even cooking.
3. Preheat your grill to high heat (450-500°F). Clean and oil the grates.
4. Remove the steak from the marinade, letting excess drip off. Pat dry with paper towels to ensure a good sear.
5. Grill the London broil over direct high heat for about 6 minutes per side for medium-rare (internal temperature 130-135°F). Tip: Use a meat thermometer for accuracy; don't rely on time alone.
6. Transfer the steak to a cutting board and let it rest for 5-10 minutes. Tip: Resting is crucial to keep juices locked in. Tent loosely with foil.
7. Slice the steak thinly against the grain. Tip: Slicing against the grain ensures tenderness; identify the direction of the muscle fibers and cut perpendicular.

Perfectly charred on the outside and rosy pink inside, this steak has a wonderful smoky kick that lingers. I love serving it over a bed of cilantro lime rice or with grilled corn and avocado salsa for a complete summer meal. Don’t be shy with the extra adobo sauce drizzled on top!

Garlic Herb Butter London Broil

Nothing beats the simplicity of a perfectly cooked London broil, especially when it's crowned with a luxurious garlic herb compound butter. I love how this cut of beef roasts up beautifully at high heat, developing a nice crust while staying tender inside—and the butter on top does all the flavor work for you.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 25 minutes

Ingredients

For the steak and butter

• 1 (about 2-pound) London broil
• Salt and freshly ground black pepper
• 1 tablespoon olive oil
• 4 tablespoons unsalted butter, softened
• 2 cloves garlic, minced
• 1 teaspoon fresh rosemary, finely chopped
• 1 teaspoon fresh thyme leaves
• 2 tablespoons fresh parsley, chopped

Instructions

1. Take the London broil out of the fridge 30 minutes before cooking to bring it to room temperature. This ensures even cooking.
2. Preheat your oven to 450°F with a rack in the middle position.
3. Pat the steak dry with paper towels—moisture is the enemy of a good sear. Season generously with salt and pepper on both sides.
4. Heat a large cast-iron skillet over medium-high heat until hot. Add the olive oil and swirl to coat.
5. Sear the London broil for 2 minutes per side until a deep golden crust forms. Don't move it while searing!
6. Immediately transfer the skillet to the preheated oven. Roast for 10–12 minutes for medium-rare (internal temp 130–135°F), or longer if you prefer.
7. While the steak roasts, make the compound butter: in a small bowl, mash the softened butter with minced garlic, rosemary, thyme, parsley, and a pinch of salt until well combined.
8. Once the steak reaches desired doneness, remove the skillet from the oven and transfer the steak to a cutting board. Let it rest for 5 minutes—this keeps the juices from running out.
9. Slice the London broil thinly against the grain (aim for ¼-inch slices). Top each serving with a generous pat of garlic herb butter so it melts over the warm meat.

Result? The butter melts into every slice, infusing the beef with rich garlic and earthy herbs, while the high-heat roast gives you a gorgeous crust and a juicy, tender interior. I love serving this with a side of roasted potatoes or a crisp arugula salad—and honestly? It's just as delicious cold the next day in a sandwich.

Spicy Harissa Crusted London Broil

Ready for a weeknight dinner that packs a punch? This Spicy Harissa Crusted London Broil is my go-to when I want fiery flavor without spending hours in the kitchen. The harissa paste adds a smoky heat that complements the beef beautifully.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

• 1.5 to 2 pounds London broil
• 3 tablespoons harissa paste
• 2 tablespoons olive oil (plus a splash for searing)
• Salt and pepper

Instructions

1. Preheat your oven to 400°F. (Tip: Let the meat sit at room temp for about 30 minutes before cooking for even doneness.)
2. In a small bowl, mix together the harissa paste and 2 tablespoons of olive oil until smooth.
3. Pat the London broil dry with paper towels—moisture is the enemy of a good sear. Season generously on all sides with salt and pepper.
4. Rub the harissa-oil mixture all over the beef, making sure to coat every nook and cranny. (Tip: Use your hands for better coverage and a mini arm workout!)
5. Heat a cast-iron skillet over high heat until it's smoking hot. Add a splash of olive oil and swirl to coat.
6. Carefully place the beef in the skillet and sear for 3–4 minutes per side, until a deep, dark crust forms. Don't peek too early—let it develop that crust.
7. Transfer the skillet to the preheated oven. Roast for 10–12 minutes for medium-rare (internal temp should read 135°F on an instant-read thermometer).
8. Remove from the oven, tent loosely with foil, and let it rest for 10 minutes. (Tip: Resting is non-negotiable—it lets the juices redistribute so every slice is tender.)
9. Slice the beef thinly against the grain—this is key for a London broil—and serve immediately.

Underneath that fiery crust, the beef stays wonderfully tender—perfect for slicing against the grain. Serve it over creamy mashed potatoes or alongside a crisp salad to balance the heat. You'll find yourself reaching for this recipe whenever you crave a bold, satisfying meal.

Black Pepper & Bourbon Glazed London Broil

There's something about the combination of bourbon and cracked black pepper that just screams 'date night' or 'special occasion' to me. This London broil gets a quick pan-sear for a gorgeous crust, then a boozy, peppery glaze under the broiler—it's ridiculously easy but looks like you spent hours. I'm all about big flavor with minimal fuss.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 25 minutes

Ingredients

Ingredients

• 1½ to 2 lb London broil (top round or flank steak)
• ¼ cup bourbon (I use Maker's Mark)
• 2 tbsp soy sauce (low sodium is fine)
• 2 tbsp packed brown sugar
• 1 tbsp cracked black pepper (plus more for garnish)
• 2 cloves garlic, minced
• 1 tbsp vegetable oil
• ½ tsp salt (or to your preference)

Instructions

1. Pat the London broil dry with paper towels—this is key for a good sear. Season both sides with the salt and let the steak sit at room temperature while you make the glaze.
2. In a small bowl, whisk together the bourbon, soy sauce, brown sugar, cracked black pepper, and minced garlic until the sugar is mostly dissolved. Set aside.
3. Heat the vegetable oil in a large cast-iron skillet over medium-high heat until it shimmers. Carefully lay the steak in the skillet—listen for that sizzle! Sear without moving for 4–5 minutes, until a deep brown crust forms. Flip and sear the other side for another 4–5 minutes.
4. Reduce the heat to medium-low and pour the bourbon glaze around (not over) the steak. Let it bubble gently for 1–2 minutes, tilting the skillet and spooning the glaze over the steak continuously.
5. Transfer the skillet to a preheated broiler set to high. Broil for 4–6 minutes for medium-rare (130°F on an instant-read thermometer), or 6–8 minutes for medium. (Tip: Always trust a thermometer over time.)
6. Remove the skillet from the oven and move the steak to a cutting board. Tent loosely with foil and let it rest for a full 10 minutes. (Tip: Resting is non-negotiable—it keeps the juices inside.)
7. Slice the London broil thinly against the grain on a sharp diagonal. Arrange on a platter and drizzle any remaining glaze from the skillet over the top. Finish with a crack of fresh black pepper if you like.

Your kitchen will smell incredible—smoky, sweet, and a little boozy. The meat comes out tender and flavorful with a sticky, peppery crust that pairs beautifully with creamy mashed potatoes or simple roasted veggies. I love serving it with a peppery arugula salad to cut through the richness.

Cajun Blackened London Broil

People, if you think beef is boring, let me introduce you to my new favorite weeknight hero: Cajun Blackened London Broil. It’s got that irresistible spicy crust from a screaming-hot cast iron pan, and the inside stays tender and juicy. This is the kind of recipe that makes you feel like a pro chef with minimal effort.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 20 minutes

Ingredients

• 1 (1.5-2 lb) London broil (top round, about 1 inch thick)
• 2 tablespoons Cajun seasoning (or mix 1 tbsp paprika, 1 tsp each garlic powder, onion powder, cayenne, dried thyme, dried oregano, salt, and black pepper)
• 2 tablespoons vegetable oil (or canola, for high heat)
• 2 tablespoons unsalted butter
• Lemon wedges for serving (optional)

Instructions

1. Pat the London broil dry with paper towels—this is key for a good crust. Generously coat both sides with the Cajun seasoning, pressing it in.
2. Place a cast-iron skillet over high heat for about 5 minutes until it's smoking hot. Add the vegetable oil and swirl to coat.
3. Carefully lay the steak in the skillet. Cook without moving for 4-5 minutes for medium-rare (adjust 1-2 minutes per side for desired doneness). Use tongs to flip.
4. Add the butter to the skillet, tilt the pan slightly, and spoon the melting butter over the steak for about 1 minute. This adds richness and depth.
5. Transfer the steak to a cutting board and let it rest for 10 minutes—resisting the urge to cut early keeps the juices inside. Slice thinly against the grain.

Don’t skip the resting step; it’s the secret to a tender bite. Serve slices over a simple arugula salad with a squeeze of lemon, or pile them onto crusty bread for a spicy sandwich. The blackened crust is smoky and crunchy, while the inside stays perfectly pink—pure summer vibes any time of year.

Lemon Pepper & Thyme London Broil

Ugh, sometimes I just crave a steak that’s packed with flavor without a ton of fuss. This Lemon Pepper & Thyme London Broil is my go-to when I want something impressive but totally doable on a weeknight.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 12 minutes

Ingredients

• 1 London broil (about 1.5-2 lbs)
• zest of 1 lemon
• 2 tsp cracked black pepper
• 2 tbsp fresh thyme leaves
• 2 tbsp olive oil
• 1 tsp salt

Instructions

1. Pat the London broil dry with paper towels—this helps get a great sear.
2. In a small bowl, combine lemon zest, cracked pepper, thyme leaves, olive oil, and salt until it forms a paste.
3. Rub the paste all over the steak, covering every side completely.
4. Let the steak sit at room temperature for 30 minutes to absorb the flavors and cook more evenly (pull it out of the fridge first).
5. Meanwhile, prepare a charcoal grill for high heat, aiming for about 450-500°F—you should be able to hold your hand over the grate for only 2 seconds.
6. Grill the steak over direct heat for 5-6 minutes per side for medium-rare. Use an instant-read thermometer to check for 130-135°F at the thickest part.
7. Remove from grill and let rest on a cutting board for 10 minutes—this lets the juices redistribute so every bite is tender.
8. Slice the steak thinly against the grain to ensure it's not chewy. Serve immediately.

Don't be shy with the pepper—it really shines here. The lemon and thyme cut through the richness, and the charcoal adds a smoky depth. Slice it thin and pile on a crusty roll for an epic sandwich, or serve with a simple arugula salad.

Korean Gochujang London Broil

Kicking off with a bold twist, this Korean Gochujang London Broil brings heat and umami to your table. I love how the sweet-spicy gochujang pairs with lean beef—perfect for a quick weeknight meal.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 10 minutes

Ingredients

• A 1.5-pound London broil (top round or flank), about 1-inch thick
• 3 tablespoons gochujang (Korean chili paste)
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• 1 tablespoon brown sugar
• 1 tablespoon rice vinegar
• 2 green onions, sliced for garnish
• 1 tablespoon sesame seeds
• 1 tablespoon vegetable oil for pan

Instructions

1. In a medium bowl, whisk together gochujang, soy sauce, sesame oil, minced garlic, grated ginger, brown sugar, and rice vinegar until smooth. (Tip: Taste it—adjust sugar if it's too spicy.)
2. Place the London broil in a resealable bag or dish, pour the marinade over, and turn to coat. Seal and refrigerate for at least 2 hours, or overnight for deeper flavor. (Tip: Massage the bag every hour for even coating.)
3. Remove steak from fridge 30 minutes before cooking to bring to room temperature.
4. Heat vegetable oil in a large cast-iron skillet over medium-high heat until shimmering.
5. Remove steak from marinade, letting excess drip off, and place in hot skillet. Cook 4–5 minutes per side for medium-rare (internal temp 130°F). (Tip: Don't crowd the pan—cook in batches if needed.)
6. Transfer steak to a cutting board and let rest 5 minutes to retain juices.
7. Slice thinly against the grain, about 1/4-inch thick. The gochujang crust will be gorgeous.
8. Garnish with sliced green onions and sesame seeds. Serve immediately.

Every bite bursts with a sticky, spicy glaze that clings to tender slices. I love serving it over steamed rice with a quick cucumber salad—the cool crunch balances the heat perfectly.

Horseradish Crust London Broil

Since I first discovered the magic of a horseradish crust, this London broil has been my go-to for a dinner that feels fancy but is secretly simple. It’s hearty, bold, and always gets rave reviews—exactly the kind of recipe I love to have up my sleeve.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

Main

• 1.5 lb London broil (top round or flank steak), patted dry
• 3 tbsp prepared horseradish (I like the extra-hot kind)
• 1/2 cup panko breadcrumbs
• 2 tbsp unsalted butter, melted
• 1 tsp dried thyme (or 1 tbsp fresh)
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 2 tbsp olive oil, for searing

Instructions

1. Preheat your oven to 400°F. Pat the steak very dry with paper towels—this helps the crust stick.
2. In a small bowl, mix the horseradish, panko, melted butter, thyme, salt, and pepper until it forms a coarse paste.
3. Press the mixture onto both sides of the steak, patting firmly so it adheres in an even layer.
4. Heat the olive oil in a large oven-safe skillet over medium-high heat until shimmering. Sear the steak for 2 minutes per side, until the crust is golden and sizzling.
5. Transfer the skillet to the oven and roast for 15–20 minutes, or until the internal temperature reaches 130°F for medium-rare. Use an instant-read thermometer—don’t guess!
6. Remove the steak from the oven, transfer to a cutting board, and let rest for 5 minutes. This locks in the juices. Then slice thinly against the grain. Slicing against the grain is crucial for tenderness.

Every slice reveals a juicy, pink center encased in a crunchy, zesty crust. I love serving it over a bed of peppery arugula with a drizzle of balsamic glaze—simple but stunning.

Balsamic Rosemary London Broil

Ugh, I can't resist a good London broil—especially when it's marinated in balsamic and rosemary. This recipe is my go-to for a quick yet impressive weeknight dinner that screams 'I put effort into this' (without actually spending all day in the kitchen).

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

For the Steak & Marinade

• 1½ to 2 pounds London broil (top round or flank steak, about 1 inch thick)
• ⅓ cup balsamic vinegar
• ¼ cup olive oil
• 2 tablespoons soy sauce
• 1 tablespoon Dijon mustard
• 3 cloves garlic, minced
• 2 tablespoons fresh rosemary leaves, finely chopped (or 2 teaspoons dried)
• 1 teaspoon black pepper
• ½ teaspoon salt

For Serving (optional)

• Flaky sea salt, for finishing
• Fresh parsley, chopped

Instructions

1. In a medium bowl, whisk together the balsamic vinegar, olive oil, soy sauce, Dijon mustard, minced garlic, chopped rosemary, black pepper, and salt until well combined.
2. Place the London broil in a large zip-top bag or a shallow dish. Pour the marinade over the steak, turning to coat. Seal the bag (or cover the dish) and refrigerate for at least 2 hours, or up to 8 hours for deeper flavor. (Tip: For a more tender result, flip the bag halfway through marinating.)
3. About 30 minutes before cooking, remove the steak from the fridge and let it sit at room temperature. This helps it cook more evenly.
4. Preheat your grill to high heat (around 450–500°F). If using a gas grill, clean the grates and oil them lightly. (Tip: For a perfect sear, make sure the grates are screaming hot before you add the steak.)
5. Remove the steak from the marinade, letting any excess drip off. Pat it dry with paper towels—this step is crucial for a good crust. Discard the remaining marinade.
6. Grill the steak over direct high heat for 5–7 minutes per side for medium-rare (internal temperature 130–135°F). Adjust time if you prefer a different doneness. (Tip: Use an instant-read thermometer for accuracy; don't rely solely on time.)
7. Transfer the steak to a cutting board and let it rest for 10 minutes. (Tip: Resting is non-negotiable—it lets the juices redistribute, so every slice is juicy.)
8. Slice the steak thinly against the grain at a slight angle. For the most tender bites, cut on a bias and keep slices about ¼-inch thick.
9. Sprinkle with flaky sea salt and fresh parsley if desired. Serve immediately.

Each slice is tender, with a tangy-sweet balsamic glaze and a whisper of rosemary. I love piling the steak onto a crusty baguette with arugula and shaved Parmesan—it makes the best sandwich you'll ever have.

Chimichurri London Broil

A good steak is a crowd-pleaser, but when it’s a London broil topped with a vibrant chimichurri, it becomes something memorable. This recipe pairs a perfectly grilled flank steak with a fresh, herby sauce that brightens every bite.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 12 minutes

Ingredients

• 1 ½ to 2 pounds London broil (flank steak)
• 2 tablespoons olive oil for the steak
• Salt and freshly ground black pepper
• For the chimichurri:
• 1 cup fresh parsley leaves, finely chopped
• ¼ cup fresh oregano leaves, finely chopped
• 3 cloves garlic, minced
• ½ cup olive oil
• 2 tablespoons red wine vinegar
• ¼ teaspoon red pepper flakes (or more if you like heat)
• Salt and pepper to taste

Instructions

1. Make the chimichurri: In a medium bowl, combine the parsley, oregano, garlic, red wine vinegar, red pepper flakes, and a pinch each of salt and pepper. Slowly whisk in the ½ cup olive oil until well combined. Set aside at room temperature while you cook the steak.
2. Pat the London broil dry with paper towels—this helps get a nice sear. Season generously on both sides with salt and pepper, then drizzle with the 2 tablespoons olive oil and rub it in.
3. Preheat your grill to high heat (450–500°F). If using a gas grill, close the lid to get it ripping hot. For charcoal, wait until the coals are glowing and covered with white ash.
4. Grill the steak for 5–6 minutes per side for medium-rare (internal temp 130–135°F). Resist the urge to flip too early—you want those grill marks! Use a meat thermometer to be precise.
5. Transfer the steak to a cutting board and let it rest for 5 minutes. This step is non-negotiable: resting lets the juices redistribute so every slice is tender.
6. Slice the steak against the grain into thin strips. Cutting against the grain shortens the muscle fibers, making the meat more tender. Drizzle generously with the chimichurri and serve the rest on the side.

Serving this steak with extra chimichurri on the side means everyone can add as much as they like. The bright, herby sauce cuts through the richness beautifully. Pair it with grilled vegetables or a simple salad for a perfect summer meal.

Blue Cheese Crumbled London Broil

Picture this: a luscious London broil, seared under the broiler until perfectly medium-rare, then crowned with melty blue cheese and crunchy walnuts. It's one of those weeknight dinners that feels fancy but comes together in under 30 minutes—my kind of magic.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 20 minutes

Ingredients

For the Steak

• 1.5 lbs London broil (about 1 inch thick)
• a couple of tablespoons olive oil
• a generous sprinkle of salt and black pepper
• a teaspoon garlic powder

For the Topping

• a handful (about 1/3 cup) blue cheese crumbles
• a quarter cup walnut pieces

Instructions

1. Preheat your broiler to high (or 500°F) and position the oven rack about 6 inches from the heat source. Trust me, that distance is key for getting a nice char without burning.
2. Pat the London broil dry with paper towels—this ensures a good sear. Rub both sides with olive oil, then season evenly with salt, pepper, and garlic powder.
3. Place the steak on a broiler pan (or a wire rack set over a baking sheet). Broil for 5–6 minutes per side for medium-rare, or until an instant-read thermometer hits 130–135°F. Don't walk away—broilers are fast and furious.
4. Remove the steak to a cutting board and let it rest for 5 whole minutes. This step is non-negotiable: it keeps the juices from running out when you slice.
5. While the steak rests, toast the walnuts in a dry skillet over medium heat for 2–3 minutes, shaking the pan often, until they smell toasty and are lightly browned. Set aside.
6. After resting, top the steak with the blue cheese crumbles and toasted walnuts. Return to the broiler for 1–2 minutes—watch it like a hawk—until the cheese melts and starts to bubble.
7. Transfer the steak back to the cutting board. Slice it thinly against the grain (angle your knife at 45 degrees for extra tenderness). Serve immediately.

Every bite delivers savory, juicy beef against tangy, creamy blue cheese and a nutty crunch. It's equally wonderful sliced cold over a salad the next day, if there's any left!

Coconut Curry London Broil

Back when I first tried coconut curry London broil, I was skeptical – beef and curry seemed like an odd couple. But one bite of that tender, aromatic meat and I was hooked. This dish quickly became a weeknight staple in my kitchen, and I'm thrilled to share it with you.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 45 minutes

Ingredients

For the Beef

• 1½ to 2 lbs London broil (top round)
• 1 tsp salt
• ½ tsp black pepper
• 2 tbsp vegetable oil

For the Curry Sauce

• 1 tbsp coconut oil
• 1 large onion, thinly sliced
• 4 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp curry powder
• 1 tsp turmeric
• 1 can (14 oz) full-fat coconut milk
• 1 cup beef broth
• 1 tbsp fish sauce (or soy sauce)
• 1 tbsp brown sugar
• 1 tbsp lime juice
• ¼ cup fresh cilantro, chopped (for garnish)

Instructions

1. Pat the London broil dry with paper towels, then season generously with salt and pepper on all sides.
2. Heat vegetable oil in a large heavy pot or Dutch oven over medium-high heat. Sear the beef for 4–5 minutes per side until deeply browned. Remove and set aside.
3. Reduce heat to medium and add coconut oil. Sauté onion until soft and golden, about 5 minutes. Stir in garlic and ginger for 30 seconds.
4. Add curry powder and turmeric, stirring constantly for 1 minute until fragrant. Tip: Blooming the spices this way intensifies their flavor.
5. Pour in the coconut milk and beef broth, scraping up any browned bits from the bottom. Stir in fish sauce and brown sugar.
6. Return the beef to the pot, nestling it into the sauce. Bring to a gentle simmer, then cover and cook on low heat for 35–40 minutes, flipping once halfway. Tip: Keep the heat low to avoid toughening the meat.
7. Remove the beef to a cutting board and let rest for 5 minutes. Meanwhile, stir lime juice into the sauce and taste – adjust salt or sugar as needed.
8. Slice the beef against the grain into thin strips. Spoon the curry sauce over the slices and garnish with cilantro. Tip: Always slice against the grain for maximum tenderness.

Picture this: fork-tender beef coated in a creamy, fragrant coconut curry that's both comforting and a little exotic. Pair it with fluffy jasmine rice or warm naan to soak up every last drop of that luscious sauce. Trust me, this one's a keeper.

Smoked London Broil with Hickory

Cooking a London broil on the smoker feels like cheating—but in the best way. I never thought this lean cut could get so tender, but low-and-slow hickory smoke transforms it into something magical. It’s become my go-to for big beef flavor without slaving over the grill.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 120 minutes

Ingredients

For the Beef

• A 2-3 pound London broil (top round or flank)
• a couple of tablespoons of olive oil
• a splash of Worcestershire sauce (about 2 tbsp)
• a splash of soy sauce (about 1 tbsp)
• a tablespoon of brown sugar
• 2 teaspoons of smoked paprika
• a teaspoon of garlic powder
• a teaspoon of onion powder
• a teaspoon of black pepper
• a teaspoon of salt
• a pinch of cayenne (optional, for heat)
• a handful of hickory wood chips, soaked in water for 30 minutes

Instructions

1. Pat the London broil dry with paper towels. Score the fat cap in a crosshatch pattern to help smoke penetrate.
2. In a small bowl, whisk together the olive oil, Worcestershire sauce, soy sauce, brown sugar, smoked paprika, garlic powder, onion powder, black pepper, salt, and cayenne if using.
3. Rub the marinade all over the beef, massaging it into the meat. Wrap in plastic wrap and refrigerate at least 1 hour, up to overnight.
4. About 30 minutes before smoking, soak the hickory wood chips in water. Preheat your smoker to 225°F (use a pellet smoker or charcoal with wood chunks).
5. Remove the beef from the fridge 20 minutes before smoking to take the chill off.
6. Place the beef directly on the smoker grate. Insert a probe thermometer into the thickest part.
7. Smoke at 225°F until the internal temperature reaches 130°F for medium-rare, about 2 hours. (Tip: Use a reliable meat thermometer; don't rely on time alone.)
8. Remove from smoker and let rest on a cutting board, tented with foil, for 10 minutes. (Tip: Resting is critical—it lets juices redistribute and makes slicing easier.)
9. Slice thinly against the grain. (Tip: Slicing against the grain ensures tenderness; cut at a 45-degree angle for wider slices.)
10. Serve immediately with your favorite sides, like roasted potatoes or a crisp salad.

Get ready for the most flavorful London broil you've ever had—the hickory smoke adds a deep, woodsy character while the marinade keeps it juicy. I love serving it on soft rolls with horseradish cream for sandwiches, or alongside roasted potatoes and a crisp salad.

Sous Vide London Broil with Herb Rub

Honestly, I used to think London broil was just for grilling, until I discovered sous vide—now it's my favorite way to get a perfect medium-rare every time. This herb rub with rosemary and garlic adds so much flavor, and the texture? Absolutely unbeatable.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 125 minutes

Ingredients

• 1 ½ to 2 lbs London broil (top round)
• 2 tablespoons fresh rosemary, finely chopped
• 3 cloves garlic, minced
• 2 tablespoons olive oil (plus a splash for searing)
• 1 generous tablespoon kosher salt
• 1 teaspoon freshly cracked black pepper

Instructions

1. Preheat your sous vide water bath to 130°F (54.4°C) for medium-rare. Tip: Make sure the water circulates well for even cooking.
2. Pat the London broil dry with paper towels. Season generously with kosher salt and black pepper on all sides.
3. In a small bowl, mix the chopped rosemary, minced garlic, and 2 tablespoons olive oil to form a paste. Rub this mixture all over the meat.
4. Place the seasoned London broil into a vacuum-sealable bag. Seal using a vacuum sealer or the water displacement method (submerge bag slowly to push out air, then seal).
5. Submerge the bag in the preheated water bath and cook for 2 hours. Tip: If your sous vide machine allows, set a timer so you don’t forget.
6. After 2 hours, remove the bag from the water. Carefully take out the meat and pat it very dry with paper towels (this ensures a great sear).
7. Heat a cast iron skillet over high heat until smoking. Add a splash of olive oil, then place the London broil in the pan. Sear for 60 seconds per side, without moving it. Tip: Use a meat thermometer to verify doneness—it should read 130°F at the center.
8. Transfer the seared meat to a cutting board and let it rest for 5 minutes. This allows juices to redistribute.
9. Slice the London broil thinly against the grain for maximum tenderness.

Perfectly medium-rare from edge to edge, this London broil is incredibly tender and flavorful. Pair it with a simple arugula salad or roasted potatoes for a weeknight dinner that feels fancy.

Miso Glazed London Broil

Kicking off grilling season with a twist on a classic—this Miso Glazed London Broil is my go-to when I want something quick but packed with umami. The sake and white miso create a glossy, caramelized crust that's just incredible.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 15 minutes

Ingredients

• 1.5 to 2 lbs London broil (top round)
• 1/4 cup white miso paste
• 2 tablespoons sake (or dry sherry)
• 2 tablespoons mirin
• 1 tablespoon soy sauce
• 1 tablespoon brown sugar
• 1 teaspoon grated fresh ginger
• 2 cloves garlic, minced
• a drizzle of sesame oil
• sliced green onions for garnish (optional)

Instructions

1. Pat the London broil dry with paper towels. Score the surface lightly in a crosshatch pattern to help the glaze penetrate.
2. In a small bowl, whisk together white miso, sake, mirin, soy sauce, brown sugar, ginger, and garlic until smooth. (Tip: if the miso is too thick, warm the sake slightly to help it dissolve.)
3. Place the steak in a shallow dish and pour the miso mixture over it, turning to coat. Let it marinate at room temperature for 15 minutes—don't go longer or the miso can get too salty.
4. Preheat your broiler to high and position the rack about 6 inches from the heat. Line a baking sheet with foil and place a wire rack on top.
5. Remove the steak from the marinade, letting excess drip off, and place it on the wire rack. Brush with a drizzle of sesame oil.
6. Broil for 6-7 minutes per side for medium-rare, or until an instant-read thermometer reads 130°F. (Tip: keep an eye on it—the sugar in the glaze can burn if broiled too close or too long.)
7. Let the steak rest on a cutting board for 5-10 minutes before slicing thinly against the grain. (Tip: resting is crucial to keep the juices from running out.)
8. Garnish with sliced green onions if desired, and spoon any accumulated juices over the top.

Between the caramelized miso crust and the tender, savory meat, each slice is pure umami heaven. I love serving it over a bed of steamed rice with a side of quick-pickled cucumbers for a refreshing crunch.

Buffalo Style London Broil

Usually, I'm a wing person when it comes to buffalo sauce, but one night I had a London broil in the fridge and thought, why not? This Buffalo Style London Broil has become a staple—it's spicy, buttery, and pairs perfectly with a cool blue cheese dip.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 25 minutes

Ingredients

For the London Broil

• A 1.5 to 2 pound London broil (top round or flank steak)
• A generous 1/2 cup of buffalo hot sauce (like Frank's)
• A couple of tablespoons of unsalted butter (1/4 cup), melted
• A splash of Worcestershire sauce (about a tablespoon)
• A teaspoon of garlic powder
• A half-teaspoon of salt
• A pinch of black pepper (about 1/4 teaspoon)

For the Blue Cheese Dip

• A half-cup of crumbled blue cheese
• A half-cup of sour cream
• A quarter-cup of mayo
• A squeeze of fresh lemon juice (about a tablespoon)
• A pinch of black pepper (1/4 teaspoon)
• A splash of milk if you want to thin it (about 2 tablespoons)

Instructions

1. Preheat your oven to 400°F. Line a baking sheet with aluminum foil for easy cleanup.
2. In a small bowl, whisk together the buffalo hot sauce, melted butter, Worcestershire sauce, garlic powder, salt, and black pepper. Set aside about 2 tablespoons of this mixture for basting later.
3. Place the London broil on the prepared baking sheet. Pour the remaining buffalo mixture over the steak, turning to coat all sides. Let it sit at room temperature for 10 minutes to marinate. (Tip: This rest lets the flavors really sink in.)
4. Roast the steak in the preheated oven for 20–25 minutes for medium-rare, or until it reaches an internal temperature of 130–135°F. (Tip: Use an instant-read thermometer for perfect doneness every time.)
5. While the steak cooks, make the blue cheese dip: In a small bowl, combine blue cheese, sour cream, mayonnaise, lemon juice, and pepper. Stir until creamy. If you like a thinner dip, add milk a little at a time. (Tip: For a chunkier texture, lightly mash the blue cheese instead of stirring it smooth.)
6. Once the steak is done, remove it from the oven and let it rest for 5 minutes. Then brush the reserved buffalo mixture over the top. Slice the steak thin against the grain. (Tip: Slicing against the grain is key for tenderness.)
7. Serve the slices with the blue cheese dip on the side.

The tangy buffalo sauce seeps into every bite, while the creamy blue cheese dip cuts the heat perfectly. Trust me, this is a crowd-pleaser that'll have everyone asking for seconds.

Espresso Rubbed London Broil

Even on busy weeknights, I love when a meal feels a little special—and this espresso-rubbed London broil does exactly that. The coffee and cocoa create a deep, almost smoky crust, while the chili adds a gentle warmth that keeps you coming back for another slice.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

• 1½-pound London broil (top round)
• 2 tablespoons espresso powder
• 1 tablespoon unsweetened cocoa powder
• 1 teaspoon chili powder
• 1 teaspoon brown sugar
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 2 tablespoons olive oil

Instructions

1. Pat the London broil dry with paper towels.
2. In a small bowl, combine espresso powder, cocoa powder, chili powder, brown sugar, salt, and pepper.
3. Rub the spice mixture all over the steak, pressing to adhere. Let sit at room temperature for 15 minutes to let the flavors meld.
4. Preheat oven to 400°F.
5. Heat olive oil in an oven-safe skillet over medium-high heat until shimmering.
6. Sear the steak for 3–4 minutes per side, until a deep brown crust forms.
7. Transfer the skillet to the oven and roast for 10–12 minutes for medium-rare (internal temp of 125–130°F). Tip: An instant-read thermometer takes the guesswork out of doneness.
8. Remove from oven and let rest on a cutting board for 5–10 minutes before slicing. Tip: Resting is key—it lets the juices redistribute so every bite is tender.
9. Slice thinly against the grain and serve with any pan juices. Tip: Always cut against the grain for the most tender slices.

Nothing beats that crackly crust with a juicy, tender center. I love serving it over a simple arugula salad with shaved Parmesan—the peppery greens are a perfect match.

Conclusion

Perfect for bold flavor lovers, these London broil recipes pack a punch. Try one tonight, then drop a comment with your favorite. And don’t forget to Pin this roundup for later!