A childhood favorite: London Broil

When I was a kid my favorite food to eat was my dad’s marinated London Broil. It’s that traditional recipe that every family makes with a marinade of soy sauce, garlic, and most times Worcester sauce. Dad would either grill it or broil it in the oven and it was always delicious. I still can’t get mine to taste as good as his did but it comes pretty close. I think the best part was eating the cold leftovers out of the fridge the next day. Well, here’s an ode to my favorite meat in a recipe that uses the meat in a sandwich. I used a marinade recipe from Cooking Light and the steak sandwich recipe from Barefoot Contessa. I actually served this at Riley’s birthday party this year and everyone loved it. I should have made more that day. I served mine with the steak cold but you can serve it any way you like. It takes good both ways. I did make some substitutions and eliminations. I didn’t use shallots in the marinade because I didn’t have them. I also used mixed greens and a crusty hoagie roll from Sam’s Club instead of arugula and foccacia bread. I don’t think these substitutions made any difference in the taste and enjoyment of this sandwich.


  • 1/2 cup chopped shallots
  • 1/4 cup low-sodium soy sauce
  • 3 tablespoons fresh lemon juice
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon olive oil
  • 2 teaspoons fresh thyme
  • 1 teaspoon dried oregano
  • 4 garlic cloves, minced
  • 1 (2-pound) boneless top round steak, trimmed
  • Cooking spray
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper


  • 1. Combine first 8 ingredients in a large zip-top plastic bag. Pierce steak with a fork. Add steak to bag; seal. Marinate in refrigerator 2 hours, turning every 30 minutes.
  • 2. Preheat broiler.
  • 3. Remove steak from bag; discard marinade. Scrape shallots and garlic from steak; discard shallots and garlic. Place steak on broiler pan coated with cooking spray. Sprinkle steak evenly with salt and pepper. Broil 4 inches from heat for 6 minutes on each side or until desired degree of doneness. Let stand 10 minutes before slicing against the grain.

Sandwich Ingredients

  • Olive oil
  • 2 yellow onions, sliced in rings
  • 1/2 teaspoon fresh thyme leaves
  • 1 recipe Mustard Mayo, recipe follows
  • 2 mini focaccia buns, sliced in 1/2
  • 1/2 cup baby arugula


Using a saute pan, heat 1 1/2 tablespoons of olive oil over medium heat. Add the onion and thyme and saute for 10 minutes, until the onions are brown and caramelized, stirring occasionally.

To assemble the sandwiches, spread a tablespoon of Mustard Mayo on the bottom half of each bun. Place a layer the thinly sliced London Broil strips on top of the mayo, sprinkle with salt and pepper, and top with the caramelized onion rings. Place the baby arugula on top of the onion rings, and cover the sandwiches with the top half of the buns.

 Mustard Mayo:

  • 3/4 cup good mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon whole-grain mustard
  • 2 tablespoons sour cream
  • 1/8 teaspoon kosher salt

Whisk the ingredients together in a small bowl. Serve at room temperature.

Yield: 1 cup


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