Paula Deen London Broil

Paula Deen London Broil turns a 2 pound steak, fresh orange juice and rosemary into a juicy, herb-marinated grilled beef dinner in 30 minutes, plus marinating time. Try this easy grilled steak dinner for a cookout or Sunday dinner, since it's make-ahead friendly and needs only one bag of marinade.

Let the steak sit in the orange juice, rosemary and garlic marinade for at least 4 hours, because that time is what flavors and tenderizes a lean cut. Skip it and the meat tastes plain and chews tough.

Paula pulls the steak off the grill at 135°F and lets it rest a full 10 minutes before slicing. Cutting across the grain then turns a lean cut into tender slices, and the marinade goes in the trash rather than onto the plate.

Paula Deen London Broil

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Course: DinnerCuisine: American, SouthernDifficulty: Easy

Servings

15

servings

Prep time

15

minutes

Cooking time

15

minutes

Calories

290

kcal

Rosemary, garlic and orange juice soak into the steak overnight, so it grills up juicy with a lightly charred crust. Slicing thin across the grain keeps every bite tender.

Ingredients

• 1/3 cup fresh orange juice
  

• 1/4 cup minced fresh rosemary
  

• 1/4 cup Olive oil
  

• 3 cloves minced garlic
  

• 1 teaspoon salt
  

• 1 teaspoon ground Black pepper
  

• 2 lb London broil
  

Directions

• Mix the marinade: Combine 1/3 cup fresh orange juice, 1/4 cup minced fresh rosemary, 1/4 cup olive oil, 3 minced garlic cloves, 1 teaspoon salt and 1 teaspoon ground black pepper in a large resealable plastic bag. Seal it and shake gently so everything spreads evenly.
• Marinate the steak: Add the 2 pound London broil to the bag, press out the air and seal it. Then refrigerate for at least 4 hours or up to 24 hours, turning the bag once or twice if you remember.
• Heat the grill: Spray the grill rack with nonstick nonflammable cooking spray, then preheat the grill to medium-high heat, between 350°F and 400°F. While it heats, pull the meat from the bag and discard the marinade.
• Grill the steak: Grill the meat covered for 7 to 8 minutes per side. It's done when a thermometer in the thickest part reads 135°F.
• Rest and slice: Move the steak to a cutting board and let it stand for 10 minutes so the juices settle back in. Then slice it across the grain and serve with Easy Roasted Potatoes.

Tools for this recipe

• ThermoPro instant-read thermometer, OXO 12-inch locking tongs, John Boos maple cutting board, 18 x 12, Partanna Sicilian extra virgin olive oil, 1 liter. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I marinate London broil longer than 24 hours?

I'd stick to the 24-hour limit, because the orange juice acid starts to break the surface of the meat down and turns it mushy. Four to 24 hours gives you plenty of flavor without hurting the texture.

Can I use dried rosemary instead of fresh?

Fresh rosemary is what the recipe calls for, and it makes a big difference in flavor. If dried is all you have, use about a third as much, since dried herbs are more concentrated.

How do I know which way the grain runs?

Look for the long lines of muscle fibers running through the steak. Slice straight across those lines, not along them, and each piece comes out much more tender to chew.

Can I cook London broil in the oven instead of on the grill?

You can broil it in the oven, though you'll lose the grill flavor and will want to watch it closely. Use the same 135°F in the thickest part as your sign that it's done, then rest it for 10 minutes.

Why is my London broil tough?

The most common cause is slicing with the grain or skipping the 10-minute rest. Overcooking past 135°F also dries out a lean cut like this, so a thermometer helps.