Herb-Crusted London Broil

🕒 Prep: 1 hour
🔥 Cook: 10 min
🍽 Serves: 6
★★★★★
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Herb-Crusted London Broil is a simple yet impressive dish that highlights the robust flavors of fresh herbs and a perfectly grilled steak. This recipe is ideal for a quick weeknight dinner or a weekend BBQ with friends.

Herb-Crusted London Broil

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Ingredients for Herb-Crusted London Broil

Ingredients for Herb-Crusted London Broil

Top round steak is lean and flavorful, making it a great choice for grilling. Olive oil helps to keep the steak moist and adds a touch of richness. Worcestershire sauce brings a savory depth that complements the beef. Garlic infuses the steak with aromatic notes. Salt enhances all the flavors, while black pepper adds a subtle heat. The fresh herbs — rosemary, thyme, and parsley — give the crust its vibrant, fresh taste.

Why This Herb-Crusted London Broil Works

During the long rest in the fridge, the olive oil and Worcestershire sauce soak into the surface of the steak. The salt starts pulling a little moisture out at first, then that salty liquid gets drawn back in, so the meat seasons all the way through instead of just on the outside. Garlic, pepper, and the sauce spread over the meat and cling to it, so they stay put when it hits the grill.

Once the steak goes on the hot grill, the outside browns fast. That browning forms a thin crust that holds in a lot of the juices. Patting the meat dry before grilling keeps it from steaming, so the outside sears instead of turning gray. The chopped rosemary, thyme, and parsley stick to that oiled surface and toast on the heat, so they form a loose herb crust instead of falling off.

After grilling, the 10-minute rest is when the steak really settles. The hot juices that rushed to the center calm down and spread back out, so the meat stays moist instead of leaking all over the cutting board when sliced.

Herb-Crusted London Broil Tips & Tricks

  • For more flavor, marinate the steak overnight.
  • Use a meat thermometer to check doneness: 130°F for medium-rare.
  • If you don't have fresh herbs, use half the amount of dried herbs.
  • Let the steak come to room temperature before grilling for even cooking.

Mistakes To Avoid

Letting the steak stay on the grill too long turns a London broil tough and chewy. The lean top round doesn’t have much fat, so extra minutes over high heat push out the juices and tighten the meat fibers. The result is a dry slab that’s hard to slice and even harder to chew, instead of a tender medium-rare center.

Putting the steak on the grill straight from the marinade without patting it dry causes problems with the crust. The wet surface steams instead of searing, so the herbs don’t stick well and the outside turns soft and patchy instead of browned. The steak ends up with a damp coating instead of a firm herb crust.

Skipping the rest time after grilling makes the juices run all over the cutting board. The hot meat hasn’t had time to settle, so as soon as it’s sliced, the inside dries out quickly. The slices look gray and feel drier, even if the steak was cooked to the right doneness.

Equipment Used:

Grill, Mixing Bowl, Tongs, Meat Thermometer

Ingredients

  1. 1 (2-pound) top round steak
  2. 2 tablespoons olive oil
  3. 1 tablespoon Worcestershire sauce
  4. 2 cloves garlic, minced
  5. 1 teaspoon salt
  6. 1/2 teaspoon black pepper
  7. 1 tablespoon fresh rosemary, chopped
  8. 1 tablespoon fresh thyme, chopped
  9. 1 tablespoon fresh parsley, chopped

Step-by-step Instructions

  1. 1. In a small bowl, mix olive oil, Worcestershire sauce, minced garlic, salt, and black pepper.
  2. 2. Rub the mixture all over the steak and marinate for at least 1 hour in the refrigerator.
  3. 3. Preheat the grill to high heat.
  4. 4. Pat the steak dry with paper towels and coat with chopped rosemary, thyme, and parsley.
  5. 5. Grill the steak for about 5-7 minutes on each side for medium-rare.
  6. 6. Let the steak rest for 10 minutes before slicing thinly against the grain.
  7. 7. Serve immediately and enjoy your herb-crusted creation.

Frequently Asked Questions

Can I use a different cut of meat?
Yes, flank steak or sirloin are good alternatives.
What if I don’t have a grill?
A cast-iron skillet works well on the stovetop, just ensure it’s very hot before searing the steak.
How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat gently to avoid overcooking.

Serving Ideas for Herb-Crusted London Broil

Pair this herb-crusted steak with a fresh green salad and roasted potatoes for a balanced meal. A glass of red wine, like a Cabernet Sauvignon, complements the flavors beautifully.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.