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Balsamic London Broil with Roasted Onions

Balsamic London Broil with Roasted Onions

So what part of the cow is “London broil?” Technically, it’s not a cut of meat, but a method of preparing it by marinating it and then pan-frying (or broiling) it to medium rare. Wanna hear a good one? “London broil” is unknown in England. It was devised by Americans to tenderize flank steak, a meat that is normally quite tough; it morphed into “London broil” as a “cut” in butcher shops later on. True flank steak is from the wrong part of the cow for kosher consumers, but our kosher butchers cheerfully label just about any cut of meat that is lean (and not naturally tender) as “London broil.” So don’t ask what part of the cow it comes from. The answers will only confuse you. Suffice it to say that you can take this relatively inexpensive meat and give it the royal treatment.

Before baking this baby, you sear it without adding oil to the pan. No oil because there's enough liquid from the marinade, and it caramelizes nicely to make a delectable crust. Serve it rare to medium rare along with the roasted onions: elegant to the max! It’s a nice change for your Shabbos dinner menu, without much work.

This is the ultimate marinade that works incredible on London Broil and many other cuts of meat. The onions are an automatic bonus side dish that makes this recipe great for a special weeknight dinner, holiday feast or Shabbat menu. 

Related: The Perfect Bistro Style Steak

  • Duration
  • Cook Time
  • Prep Time
  • 8-10 PeopleServings


  • 1 (2 ½ -pound) London broil
  • 5 cloves garlic, minced
  • 3/4 cup balsamic vinegar
  • 1/4 cup olive oil plus 1 tablespoon
  • 1 tablespoon kosher salt
  • Freshly ground black pepper
  • 2 medium red onions, peeled and cut into wedges
  • 2 medium yellow onions, peeled and cut into wedges
  • 8 medium shallots, peeled and cut in half


In a large resealable bag, combine meat with garlic, balsamic and ¼ cup olive oil. Marinate in the refrigerator for 3 to 6 hours.

Preheat oven to 400°F. Combine onions, shallots and remaining 1 tablespoon olive oil on a large sheet pan and roast 40 to 50 minutes or until tender.

Meanwhile, remove meat from refrigerator for 30 minutes before cooking. Season meat with salt and pepper all over. Heat a large ovenproof skillet over medium high heat and sear London broil 5 minutes per side or until nicely browned. Transfer meat to oven and cook for about 12 to 18 minutes or until a thermometer reads 130°F for medium rare. Let rest 5 minutes before slicing.

To serve place sliced roast on a large platter and garnish with roasted onions.