Broiled London Broil with White Wine Shallot Sauce
A tender London broil steak marinated in olive oil and seasoned with kosher salt and black pepper, then broiled to medium-rare perfection. The meat is paired with an aromatic white wine shallot sauce that brings together caramelized shallots, white wine, and chicken or beef stock in a silky reduction. This elegant yet approachable dish works beautifully for special dinners or weekend meals when you want restaurant-quality results at home. The key to success lies in properly piercing the meat to allow the marinade to penetrate and achieving the perfect broil for a caramelized exterior while maintaining a juicy interior.
Ingredients
- 1 3-pound London broilflank steak1:1beef
similar texture and cooking method
- ¼ cup Tuscanini Olive Oil
- 1 teaspoon black pepper
- 1 teaspoon kosher saltsea salt1:1pantryFull guide →
- 1 tablespoon Tuscanini Olive Oil
- 2 shallots, thinly sliced
- ¼ cup white wine, not cooking wine
- ½ cup chicken or beef stock
- fresh cracked black pepper
Instructions
- 1
Combine olive oil, black pepper, and kosher salt in a bowl to make marinade
- 2
Pierce holes throughout the meat using a metal fork
- 3
Place meat in marinade and let sit for 20 minutes
- 4
Preheat oven to broil setting
- 5
Transfer meat to baking pan and broil on high for 5 to 6 minutes
- 6
Flip meat over and broil for another 5 minutes until internal temperature reaches 125 degrees Fahrenheit
- 7
Heat oil in small saucepan over medium heat
- 8
Add sliced shallots and cook for 5 minutes, stirring occasionally
- 9
Add wine and stock to the pan
- 10
Bring sauce to a boil then reduce heat and cover
- 11
Simmer for 10 minutes
- 12
Remove from heat and add black pepper if desired
- 13
Serve sauce hot alongside the sliced meat
Tips
Pierce the meat thoroughly with a metal fork to create channels for the marinade to penetrate deeper into the tough muscle fibers
Use a meat thermometer to ensure precise doneness - 125°F gives you perfect medium-rare with a warm red center
Let the finished London broil rest for 5 minutes before slicing against the grain for maximum tenderness
Good to Know
Sauce keeps in refrigerator for up to 4 days
Meat can be marinated up to 4 hours ahead
Slice against the grain and serve immediately with warm sauce
Common Mistakes
Use a meat thermometer to avoid overcooking the lean cut
Pierce meat thoroughly to avoid tough, poorly seasoned results
Let meat rest before slicing to avoid losing juices
Substitutions
FAQ
Can I use a different cut of beef instead of London broil?
Yes, flank steak or top round work similarly. These lean cuts benefit from the same marinating and high-heat cooking method for best results.
What if I don't have white wine for the sauce?
Substitute dry vermouth or additional stock with a splash of white wine vinegar. The sauce will still be flavorful without the wine.
How long will the cooked meat keep in the refrigerator?
Properly stored cooked London broil will keep for 3-4 days refrigerated. Slice only what you plan to use immediately for best texture.