london broil

London Broil

A classic beef dish from the other side of “the lake”, where they they speak American a little differently! All in good humor, of course!


London Broil

  • Servings: 4
  • Difficulty: easy
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  • 1 (2 – 2 ½) lb Certified Angus Beef ® shoulder clod roast (London broil)
  • 1 C beef stock
  • 2 Ts brown sugar
  • 2 Ts soy sauce
  • 1 T balsamic vinegar
  • 1 T Worcestershire sauce
  • 2 tsps dried Italian seasoning (oregano, basil, thyme)
  • 1 T light olive oil, canola or vegetable oil
  • ½ tsp kosher salt
  • ½ tsp black pepper
  • 2 Ts unsalted butter, cut in ½-inch dice and kept cold


  1. Combine beef stock, brown sugar, soy sauce, vinegar, Worcestershire and Italian seasoning. Marinate roast overnight, 2 days for bolder flavor.

  2. Preheat broiler or grill. Remove roast from marinade, reserving marinade. Pat roast dry, rub with oil, season with salt and pepper and place on broiler pan; broil 15 minutes. Flip and broil an additional 12-15 minutes for medium rare (when internal thermometer registers 125°F). Allow roast to rest 10 minutes on carving board, tented with foil. Bring reserved marinade to a boil in a small saucepan, reduce heat and simmer 10 minutes, reduce sauce by half. Whisk in butter.

  3. Slice roast very thinly against the grain; serve with warm sauce.

Here, here!

Steve D.

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