From the air we breathe to the food we eat, we are constantly looking for ways to live Simply Better. Here at Sharp, we know the importance of preparing a mindful meal in a short amount of time. We partnered with Chef Michelle Miller of Sunkissed Kitchen to bring you recipes to suit your needs – from busy nights, to entertaining guests, and everything in between – we’ve got you covered! This London Broil with Chimichurri Sauce, cooked to perfection in the Sharp European Convection Oven, is one of the many recipes we are excited to share with you.
You’ll come back to this simple London Broil recipe time and time again! A simple marinade adds amazing flavor and makes the meat amazingly tender. It broils in the amount of time it will take you to toss together a salad or sauté some veggies, so it’s perfect any night of the week.
The Best London Broil Marinade
A London Broil is the way a piece of beef is prepared, rather than being a cut of beef itself.
The typical cuts of beef used in London Broil recipes are flank steak, top round, or skirt steak. These cuts of beef are lean but tough. The marinating process softens the beef. Once the steak has marinated, it’s grilled, broiled, or seared in a skillet.
Besides the hands-off marinating time, this recipe is very quick! Add the beef to a large container, coat it with a flavorful marinade, and allow it to sit for 2 hours up to overnight (I highly recommend overnight – where the magic happens!).
When it’s time to serve dinner, this broils in the oven in less than 20 minutes! Allow it to rest, then thinly slice it. A mindful dinner is ready in record time.
What You’ll Need for the Marinade
- 3 pound Flank Steak (or use a top round or skirt steak)
- Balsamic Vinegar
- Olive Oil
- Dijon Mustard
- Coconut Sugar (optional – can sub honey or brown sugar, or omit for a sugar-free marinade)
- Lemon Juice
- Kosher Salt
- Black Pepper
- Cayenne Pepper
Choosing the Right Cut of Beef
Whenever I buy beef, I make sure it’s grass-fed and grass-finished. Buying beef that is raised on a natural diet ensures it’s the most mindful option, and also ensures it’s better for the environment.
The three cuts of meat that are lean, and good for marinating and cooking for this London broil recipe are:
- Flank Steak
- Top Round Steak
- Skirt Steak
Cooking Methods for London Broil
Once your steak has marinated, it will be tender with a variety of cooking methods!
I recommend either grilling, searing in a cast-iron skillet, or broiling the steak.
It doesn’t take long to cook this large steak to a perfect medium-rare to medium.
If your steak is about 3 pounds, it will take about 7 minutes per side.
Use an internal temperature probe for the desired doneness:
- Rare: 115º F
- Medium Rare: 120º F
- Medium: 130º F
- Medium Well: 135º F
*These are the low ends of the recommended cooking temperature. The beef will continue to cook as you left it to rest, so don’t allow the meat to cook beyond these temperatures.
I love broiling meats in my Sharp European Convection Oven. It’s precise and has a built-in temperature probe for perfectly cooked meats every time.
The gliding racks make it easy to pull the broiler pan out of the oven, flip the steak, and then continue broiling it on the other side. It turns everyday cooking into an experience!
How to Make a London Broil in an Oven
Step 1: Add the steak and all marinating ingredients into a large container. Flip the steak over a couple of times to evenly coat it. Add a lid or wrap it tightly in plastic wrap, and refrigerate it for 2 hours up to overnight. Overnight is recommended for the most flavorful and tender steak.
Step 2: Place the oven rack on the 2nd highest notch in the oven. Put the steak on a broiler pan. Broil on high for 6-7 minutes on 1 side, then flips the steak to broil on the other side for about 3-4 minutes.
Use the internal temperature probe to perfectly cook the steak according to the desired doneness.
Step 3: Remove the steak from the oven, and wrap it tightly in foil. Allow it to rest for about 10 minutes.
Step 4: Use a carving knife to thinly cut the steak at an angle across the grain of the meat. Serve with chimichurri or other steak sauce, if desired.
Serving the London Broil with Chimichurri
I adore serving steaks with chimichurri, especially when they are lean steaks like the options used to make a London Broil.
It’s a great way to add a burst of fresh flavor.
Jump on over to this post to see how to make fresh chimichurri. While many people think all Latin recipes must contain cilantro, this bright and fresh sauce traditionally does not. It’s a combination of parsley, fresh thyme, garlic, olive oil, vinegar, lemon, and chili.
Chimichurri not only gives steaks a fresh, summery vibe but also adds nutrition. Olive oil, garlic, and parsley are some of the healthiest foods on the planet!
How to Store Leftovers and Reheat
Wrap leftover steak in an air-tight container (either a storage container with an air-tight lid or a sealed plastic bag), and refrigerate for up to 3 days.
To Freeze: The best way to freeze cooked meats is to use a vacuum sealer. Otherwise, wrap in plastic wrap, and then put in an airtight container, to double up the protection against the freezer. Allow thawing prior to reheating.
To Reheat: Heat a skillet over medium-high heat with a little bit of olive or avocado oil. Add steak in for about 1-2 minutes per side, to warm, but not overcook the meat.