Lo
ndon Broil is commonly referred to as broiled flank steak. The term itself is typically more of a cooking method than a cut itself and became synonymous with the cut of meat as popularity grew. Typically, it is a 1 - 4 inch section of sirloin or round section and is extremely lean. London broil is best when marinated for several hours, followed by searing and then thinly sliced.
In this recipe, we'll be using a slow cooker, but you can also use a dutch oven for a faster cook. We've also included some side recipes if you'd like to try them!
Ingredients for the broil:
3-4 lb. London Broil (typically top round or flank steak)
3 tablespoons ketchup
2 tablespoon red wine vinegar
3 minced garlic cloves
3 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1 1/4 cup beef broth
2 yellow onion cut into chunks
3 tablespoons butter
2 tablespoon olive oil
teaspoon salt
teaspoon pepper
Gravy:
1 tablespoon flour
1 cup juice from the cooked London broil
Ingredients for brussel sprouts:
1/2 pound brussel sprouts
1 garlic clove, minced (you can also substitute 1 garlic clove for 1 teaspoon garlic powder)
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil
Ingredients for potatoes:
3 Yukon gold potatoes
1/4 teaspoon garlic powder
1 pinch of pepper
1 pinch celery seed
1/4 teaspoon salt
4 tablespoons olive oil
Directions for London Broil [dutch oven]:
Preheat oven to 250 degrees.
Pat down the London broil
Salt and pepper the outside of the London broil
Combine red wine vinegar, ketchup, brown sugar, garlic, Worcestershire, and beef broth in a bowl and set aside.
Turn on the burner to high heat and set the dutch oven on top, and add butter and olive oil. After the dutch oven is hot, add the London broil and sear on all sides.
Remove dutch oven from the burner and add onions and pour sauce over the London broil. Place the lid on the dutch oven and place in the oven for 1 1/2 hours.
Remove the dutch oven from the oven and confirm the meat is tender and easy pull apart with a fork. If it is not tender, continue to cook for another 15 minutes and re-check.
When completed, remove the meat and 1 cup of broth.
Quickly boil the broth in a saucepan and add flour, whisking constantly until thickened
Pour the gravy over the meat and enjoy!
Directions for London Broil [slowcooker]:
Pat down the London broil
Salt and pepper the outside of the London broil
Combine red wine vinegar, ketchup, brown sugar, garlic, Worcestershire, and beef broth in a bowl and set aside.
Turn on the burner to high heat and set a pan on top, and add butter and olive oil. After the dutch oven is hot, add the London broil and sear on all sides.
Pour the combined bowl of spices and liquids into the slow cooker and transfer the London broil
Cook on low for 7-8 hours or on high for 3-4 hours.
When completed, remove the meat and 1 cup of broth.
Quickly boil the broth in a saucepan and add flour, whisking constantly until thickened
Pour the gravy over the meat and enjoy!
Directions for brussel sprouts:
Depending on the size, cut the brussel sprouts in halves or quarters and place them in a small bowl
Combine the garlic, salt, pepper, and oil and stir until thoroughly coated
If using an air fryer, preheat and then set the temperature for 370 for about 6-10 minutes. The doneness depends on your preference, though we do recommend some browning for crunchiness! If using a skillet, add all the sprouts and mixture to the pan and cook until crispy.
Directions for potatoes:
Preheat the oven to 400 degrees
Place potatoes, garlic powder, black pepper, celery seed, and salt into a zip-top bag and shake to coat evenly.
Pour the entire contents of the bag onto a large baking sheet and spread evenly so none overlap. Drizzle with olive oil if needed.
Bake in the oven until potatoes are crisp, turning once to brown evenly, 40 to 45 minutes.
Enjoy!