Photo: Jennifer Causey; Styling: Thom Driver
Hands-on Time
20 Mins
Total Time
4 Hours 15 Mins
Serves 6 (serving size: about 3 1/2 ounces beef and 1/4 cup mushroom mixture)

London broil actually refers to a cooking method rather than the specific cut (top round or flank steak). The unique wire rack technique in step 4 allows air to circulate and promotes browning on both sides of the steak.

How to Make It

Step 1

Combine 1/2 cup shallots, 1 tablespoon garlic, 1 table­­spoon oil, vinegar, mustard, Worcestershire, hot sauce, and thyme in a large bowl, stirring with a whisk. Add beef, turning to coat. Refrigerate 3 1/2 hours, turning occasionally. Let beef mixture stand at room temperature 30 minutes before cooking.

Step 2

Preheat broiler to high. Place oven rack 4 inches from broiler.

Step 3

Heat a large nonstick skillet over medium-high heat. Add remaining 1 tablespoon oil to pan; swirl to coat. Add remaining 1/4 cup shallots, remaining 1 tablespoon garlic, and mushrooms to pan; cook 10 minutes or until mushrooms are browned, stirring occasionally. Stir in 1/4 teaspoon salt and 1/4 teaspoon pepper. Combine 1/4 cup stock and flour in a small bowl, stirring with a whisk. Add flour mixture and remaining 1 1/4 cups stock to pan; simmer 4 minutes or until slightly thickened. Remove pan from heat; stir in butter and soy sauce. Keep warm.

Step 4

Remove beef from marinade; discard marinade. Wipe any marinade from beef with a paper towel. Sprinkle beef with remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Place a wire rack on a jelly-roll pan. Add beef to rack. Broil 5 minutes on each side for medium-rare or until desired degree of doneness. Place beef on a cutting board; let stand 5 minutes. Cut across the grain into thin slices. Serve with mushroom mixture.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

Ratings & Reviews

Sauce is great

October 30, 2017
Made according to recipe and was particularly impressed with the gravy. Easy to do. Marinade lends a subtle flavor.

Excellent Sauce

October 09, 2015
The flank steak was good, but the mushroom sauce was fantastic!  Serve the two together, and the flavor combination was very good.  I followed the recipe with no alterations, other than tenderizing the flank steak by poking multiple holes in the meat prior to marinating.  Next time, I will make just the mushroom sauce to serve with filet mignon.

3 1/2 stars

May 30, 2016
I used the top round cut and I wish I had used the flank steak.  This cut of meat can be tough and even though I marinated it for 6 hours, and grilled it on medium heat on our Traeger, it still was a bit too tough for us.  I will try this once more with the flank steak.  Loved the mushrooms though - those were a keeper for sure.