This tender marinated Teriyaki London Broil is topped with a garlic herb compound butter for the finishing touch. It can be grilled, broiled or cooked on the stove top using a grill pan.
Teriyaki London Broil with Garlic Herb Butter
When london broil goes on sale, it goes without saying, I'll be bringing it home for dinner. It's like cooking one large steak for the whole family. It can be placed into a marinade and chilled, so it's ready to cook when we're ready to eat. I make this same recipe three ways depending on the day, weather and available hands-on time I can spare. The cooking time is basically the same but, the technique will vary just a bit.
Helpful Tips for Making London Broil
- London broil, also known as top round, is a lean cut of beef and can turn into shoe leather easily if it's over cooked. For the best result, I recommend cooking it no further than medium, preferably medium-rare or to an internal temperature of 130-135°F. See more tips for determining doneness on beef it's what's for dinner.
- When choosing london broil, look for uniform thickness for the most even cooking.
- The marinade is flavorful and should be given enough time to work it's magic. Marinate for at least 4 hours or overnight for the full impact.
- When cooking, try not to move the beef around too much. Start with a hot grill pan, medium-high heat grill or in the oven set to broil. When grilling, you can move the london broil to a cooler indirect heat spot, if it's cooking too fast for your liking.
- Cooking Temperature Guide:
Rare: 125 degrees F + 3 minute rest off the heat Medium-Rare: 130 to 135 degrees F Medium: 135 to 140 degrees F Medium-Well: 140 to 150 degrees F Well-Done: 155 degrees F
- Allow ample rest time before slicing across the grain for serving. Remember, the temperature will continue to rise a bit while it rests.
Dishes to Serve Along with London Broil
If you're grilling, these grilled garlic rosemary smashed potatoes are a spectacular choice as a side dish. Teriyaki rice pilaf with mushrooms and peas also works as well as a delicious seven layer salad.
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Helpful Kitchen Items:
Teriyaki London Broil with Garlic Herb Butter
- 1 2 ½ lb london broil
- ⅓ cup teriyaki sauce
- ⅓ cup balsamic vinegar
- ⅓ cup olive oil
- 2 Tbsp brown sugar
- 1 tsp dried rosemary or 2 tsp chopped fresh rosemary
- ¼ tsp black pepper or crushed red pepper flakes
- 4 cloves garlic minced
- Garlic Herb Butter:
- ½ cup unsalted butter softened
- 1 thin green onion chopped
- 1 Tbsp chopped Italian parsley
- 2 cloves garlic minced
- ¼-1/2 tsp salt adjust to taste
- Place london broil in a large plastic storage bag or non-reactive dish.
- In a medium-size mixing bowl whisk together teriyaki, balsamic, oil, brown sugar, rosemary, pepper and garlic until fully combined. Pour over london broil. Seal tightly and chill for at least 4 hours or overnight.
- To make butter: In a small mixing bowl, mash together butter, green onion, parsley, garlic and salt until equally distributed. Place onto wax paper and roll into a cylinder. You may also wrap in plastic wrap and twist the ends. Chill until firm. Slice and serve with london broil.
- To prepare: Remove from fridge and rest on counter for 30 minutes. Remove from marinade allowing excess to drop off. Discard marinade.To grill: Brush grill grates with olive oil. Heat grill to medium-high. Place london broil on grill, searing for 2 minutes. Make a ¼ turn and continue to grill over medium-heat for another 3-4 minutes. Turn and repeat increasing the temperature to sear, then grilling until a thermometer registers an internal temperature of 130-135°F. (10-12 minutes total)To broil in the oven: Place london broil on a sheet pan or oven safe skillet spritzed with cooking spray or lightly brushed with peanut or vegetable oil. Preheat the oven to broil and move oven rack to highest position. Broil in the oven for 5-6 minutes then flip broiling for another 5-6 minutes on the other side. (10-12 minutes total)To sear on the stove top: Drizzle a grill pan with olive or vegetable oil. Heat pan on high heat, add london broil to hot pan. Sear for 2 minutes, lower temperature to medium-high. Make a ¼ turn searing for another 3-4 minutes over medium-high. Repeat process on other side. (10-12 minutes total)
- Rest on cutting board for 10 minutes
- Use a sharp knife to thinly slice. Serve topped with garlic herb butter.