How to Cook London Broil

London broil is a dish made from beef. The meat is marinated then cooked by broiling or grilling. The cooked meat is then cut into thin strips. The cut is always against the grain because tough meat cuts are used.

There are commercially available meat cuts labeled as London broil. However, several cuts can be used. Top round roast, top round steak, and flank steak are some of the options. These kinds of meat need to be pounded or massaged to tenderize them before cooking. Other methods of tenderizing may remove the juices from the meat.


  • 2 pounds fresh meat (top round roast, top round steak or flank steak);
  • 1 tsp ground black pepper;
  • ½ tsp kosher salt;
  • 3 tbsp corn starch;
  • ¼ tsp dried thyme;
  • ¼ strip bacon;
  • 1 clove garlic;
  • 1 onion;
  • 1 bay leaf;
  • 1 cup dark or stout ale;
  • 1 tbsp honey;
  • 2 tbsp red wine vinegar; and
  • 1 tbsp Worcestershire sauce.
  1. Cut the meat at least 1 inch thick. Remove any fat or membrane from the edges.
  2. Cut the bacon into 6 ¼ inch pieces.
  3. Peel the garlic and cut it lengthwise into 5 to 6 slices.
  4. Slice the onion to ¼ inch thick pieces.
  5. Preheat your oven to around 270°F. Sprinkle half the pepper and salt on each side of the London broil.
  6. Place the corn starch on the meat and pat it thoroughly.
  7. Take the bacon and sprinkle thyme on it. Press the thyme firmly so that it sticks to the bacon.
  8. Use a knife to cut 6 evenly spaced gashes on the London broil. Put one garlic sliver and one piece of bacon into each gash.
  9. Place the meat on a lightly oiled oven pot. Arrange the onions on top of the London broil.
  10. Mix the Worcestershire sauce, honey, red wine vinegar, stout or dark ale, and bay leaf. Pour this mixture on the onions. Sprinkle the meat with the remaining pepper and salt.
  11. Put a layer of heavy-duty foil on the top of the container and cover it with the lid. Bake the meat in the oven for three hours. Avoid lifting the lid at any time.
  12. Remove the pot from the oven and let it cool down for 10 to 15 minutes. Cut the meat into strips. Make sure the cuts are against the grain. Serve it on a platter.