15 London Broil Recipes That Make Dinner Easy

You could be forgiven for not knowing, exactly, what London broil signifies; the meat industry, after all, also seems to not have decided. There was a time when flank steak was often advertised as London broil, with the expectation that this lean but flavorful cut would do best with a marinade and then a quick cook, either on the grill or in the broiler. Over time, other cuts that lend themselves to this preparation also got labeled as London broil, which really muddied the waters, but let’s not get mired wading in the Thames. Instead, let’s celebrate the incredible appeal of this old-school plan for dinner, as London broil is always ready to go from refrigerator to dinner-winner without much effort.

Lest you worry that we’re only going to give you options for good planner-aheaders, here’s one that is the total opposite. In mere minutes, the technique of nicking the London broil here and there and massaging a blend of seasonings and aromatics in rewards you with deep flavors without any need for marination. A cucumber salad on the side is refreshing in exactly the way you need on the hottest of evenings.

Gribiche is almost like a chunky dressing, with chopped boiled egg but also with loads of tasty, punchy elements like cornichon, capers and garlic. You’ll often see it served over simple vegetables in France, like poached leeks or steamed asparagus. But just as it brings incredible flavor and texture to veggies, it similarly complements a simply-cooked London broil.

A bright and acidic salad atop grilled steak is a trick to come back to all summer long. Here, the salad gets an additional fresh complexity from shaved fennel. The super savory tomatoes unite the meat with the greenery.

This hearty salad brings all the Tex-Mex vibes of a classic fajita spread, but fits better on a steamy evening, when even the thought of all those hot cooked vegetables just sounds… sweat-inducing. Lots of avocado and crisp tortilla strips will keep even gourmands excited about their salad dinner, and a zesty lime and cilantro vinaigrette cuts the richness of all of the above.

Beef and onions have a natural affinity. Here, a luscious, jammy marmalade made from caramelized onions complements the char notes of the grilled meat. You will be so, so happy about that garlic toast, either to eat on the side or to use as your raft to soak up all those amazing juices.

The Argentines know the magic of an herb relish applied after cooking; their chimichurri served with steak is what we measure all others against. Here, a zesty herb oil functions as a reverse marinade; just cook the steak, and then let it sit in the herby glory. While the meat rests, you turn your attention to cooking kale and broccoli rabe in the same pan, and seasoning with yet more herb oil. A squeeze of lemon—plus the option to slather additional herb oil on each bite—will finish this dish beautifully.

Sunny’s not kidding when she says steak supreme! This meal is an assault on the senses in the best possible way. If you want to blow everyone away and feel like you’re producing steakhouse-quality sensations, look no further. A sprinkling of grated Parmesan on the London broil after cooking adds a layer of umami-saltiness that pairs amazingly with a baconed-out vegetable topping.

Preparing a marinade and an herb butter is your dinnertime 401K: do a little investment now, and reap the dividends when it comes time to eat. After a quick sear, you schmear the steak with that herb butter that injects brightness and richness into every bite.

Sunny uses mushrooms two ways to pump up that natural umami quality of both it and the steak. Blended mushrooms become a sort of marinade-rub, and then grilled portobellos alongside the London broil make for a meaty accompaniment.

This is just a solid tactic for a good, quick steak salad; a simple marinade, a homemade vinaigrette in a jar and hearty greens. Ree maximizes flavor with minimal effort, letting the marinade do all the work.

Why wait for the dead of winter and a serious roast to have all the yumminess of Yorkshire pudding? Don’t let its fancy name throw you; it’s just a savory popover, typically baked in the drippings of a beef roast but just as wonderful cooked in butter, and enhanced with Cheddar and scallions.

It doesn’t get much simpler than a spice rub followed by a quick grill, and that will be the starting point for so many weeknight dinners. Pair it with some crusty bread or buttered noodles and grilled asparagus; boom. Tuck it inside some corn tortillas with some coleslaw; boom. Stir-fry the leftovers and throw over rice; boom.

The blend in this marinade brings out the best in the beef—a little teriyaki for that suggestion of sweetness and a good crispness on the edges, but also some tequila and cilantro to enhance the smokiness.

Mesquite seasoning enhances both the steakiness of steak and smokiness of grilling. Here, it penetrates the London broil to bring that grill flavor forward, and Robin Miller provides clever twists—some onions cooked in the meat drippings and quick-cooking quinoa to turn this into a one-pot dinner; just toss a salad and you’re off.