Seasoned London Broil (Flank/Sirloin/Round)

Note: after talking to the farmer that provided the meat for this recipe, I realized that this cut was actually top round and not flank. I apologize for the mix up, and I’ve updated the post accordingly.

Let’s talk about the cut referred to as “London Broil” for a little bit. Back in the day, flank steaks (taken from the abdomen of the cow) were prepared using a method called “London Broil” (marinated and broiled). Over time, stores started referring to the cut itself as “London Broil”, and then started to use that label for top sirloin (from the cow’s rear end) and top round (from the cow’s hind legs) cuts as well. Today, you’ll find all of these cuts labeled as “London Broil”, but rest assured that this recipe will work well for any of those three cuts.

We usually use these cuts to make beef jerky, because it is consistently lean and easy to slice. But the other day I decided to prepare it traditionally by marinating it overnight and throwing it on a hot grill. I was surprised by how flavorful the steak turned out, and in the end it was a lot of delicious meat with little hands-on work.

Seasoned London Broil (Paleo, Primal, Gluten-Free, Whole30)

  • Servings: 4
  • Difficulty: Easy
  • Print

1 tbsp dry mustard
1 tsp paprika
1 tsp kosher salt
1 tsp black pepper
1/2 tsp garlic powder
2 lbs London Broil
2 sprigs rosemary, chopped

1. Combine the mustard, paprika, salt, pepper, and garlic powder, then rub all over the steak. Lay out a piece of plastic wrap, then sprinkle half of the rosemary in one steak-sized area. Place the steak over the rosemary then sprinkle the remaining rosemary over the steak. Wrap then double-wrap the steak with plastic wrap, then refrigerate overnight.

2. The next day, heat a grill over med/high heat. Grill the steak until an internal temperature registers 130F, about 7 minutes per side. Loosely tent with tin foil and rest for 10 minutes, then thinly slice against the grain and serve.

** Alternatively, London Broil can be pan-fried. Heat 2 tbsp of ghee over med/high heat, then pan-fry the steak on both sides until cooked to an internal temperature of 130F, about 6-7 minutes per side.

All wrapped up and ready for a crazy evening in the fridge.

26 thoughts on “Seasoned London Broil (Flank/Sirloin/Round)

  1. I got nothing when I clicked read more of this post. I got no post matched your search criteria. Pax Robbie MacDonald in cold and rainy San Diego


  2. Looking forward to this recipe especially since I have tons of rosemary that I want to use. I’ve always done flank steak with mexican spices for fajitas but it’s never tender enough. Do you need some kind of acid in the marinade for this cut to be tender?
    Somewhere along the line I accidentally called it flank stank and now I can’t get that out of my head :(
    Off topic I know, but I can’t be the only one who does this…right?


    1. Acid would definitely be good too, but I went for a dry rub this go around. Cooking it to medium rare and slicing it thin helped it to stay nice and tender without a liquid acid marinade. Now I can’t get the concept of “flank stank” out of my head, thanks a lot!!


  3. Looks yummy! But I always thought that London Broil and flank steak were from different parts of the animal? The muscle striations on each are different to my eye, and flank steak is tenderest if carved near paper-thin? Simply curious! (I can almost smell the rosemary aroma through the screen.)


    1. It’s super confusing. Basically, London Broil emerged as a method to cook flank steak, but after some time, store started to simply sell the cut as “London Broil” instead of flank steak (likely to answer questions like “how do I cook this flank steak?”). And then stores made it worse by labeling other cuts (typically top sirloin and top round) as “London Broil” as well! So now it can mean any of those three – I forgot to mention that last point, thanks for the reminder, I’ll add it to the post.


  4. Thank you for the explanation. I will sear this on the gas stove flat top with buttered carrots and twice baked oven potatoes. I think I will use a light marinade as a brush on and soak the meat in vodka to tenderize.
    Can you please tell me why some idiot has to use foul language especially when there are so many ladies on this blog?
    We have a five star restaurant and would immediately throw him out !!!
    Chef Sonny Dee


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s