Seasoned right, inexpensive cuts of beef like top or bottom round steaks, aka London Broil, can make an exceptionally satisfying meal, perfect for feeding a crowd without breaking the bank.
So, what are you guys doing for the Fourth of July? Anybody going to do anything special and celebrate big?
Please tell, guys, enquiring minds want to know!
Okay, stop, I don’t know where that came from. I swear I don’t read National Enquirer! I’m not interested in the three-eyed alien and his human lady-love.
Okay, maybe a little… But I’m much more interested in knowing what you’ll do, eat, or drink, that sort of thing.
Okay, that just makes me sound like a creep. I swear I’m not. I think I’m just going to tell you what I’ll do instead.
First thing I’ll do to prepare for the Fourth of July will be to clean the grill. Wait, that’s not even my job. That’s the husband’s job. I think I’ll take care of the food shopping instead.
I’ll get us nice steaks, that’s what I’ll do. Ribeyes are my family’s favorite, but if I’m going to feed a crowd, I’ll get London Broil instead. Which, around here, is a misnomer. Around here, people refer to London Broil as a cut of meat, when in actuality London Broil is a method of cooking steaks. Which is marinating first then grilling or broiling.
And it doesn’t have anything to do with the city of London, either. So confusing!
And to confuse you even more, when I do London Broil, I like to give it a Lebanese treatment. Coz Lebanese London Broil rolls off the tongue like…like…uhm…like…how much wood would a woodchuck chuck if a woodchuck could chuck wood…
Never mind… Let’s proceed with the London Broil.
First, get cheap cuts of beef like top or bottom round or flat iron or flank steaks. They’re all pretty inexpensive.
Then, sprinkle them liberally with kosher salt (only coarse salt like kosher or sea salt, please, not table salt). Don’t worry, most of the salt will be rinsed off later. Let them sit like that for about 45 minutes to an hour, not less, not more.
The science behind salting meat is explained in this video from Cook’s Illustrated.
While your steaks are getting the salt treatment, make your marinade.
Some minced garlic and fresh herbs like oregano and parsley are mixed with ground black pepper, cumin, and cinnamon. Then add either ground sumac or lemon juice and olive oil. A little bit of salt is fine, too, but not too much since the steaks have been salted.
I call this my Lovely Lebanese Liquid. Okay, it’s more like a paste than liquid. Never mind…
Now, go back to your steaks. Rinse them and pat dry with paper towels, then smear the marinade all over them. Put them in the fridge for at least 2 hours before grilling, to get them properly “flavorized”.
At this point, you can relax… Actually, never mind… This is when you make your flatbreads.
Or you can just buy them, so you can relax. I’ll tell you how I make my flatbreads another time. This post is already long enough.
When it’s time to grill, take the steaks out of the fridge and let them relax first at room temperature before grilling.
I like to grill mine quickly on high heat, 3-4 minutes on each side. That’ll give me rare steaks.
And then if anybody wants their meat less rare, I would toss sliced pieces back on the grill for just several seconds. Everybody will be happy this way.
May I suggest that you serve the London Broil gyro style, with flatbreads, lettuce, cucumber, tomatoes, lots of herbs, and a yogurt-based sauce like tzatziki.
So, that’s what I’m going to do for the Fourth of July.
What about you? This enquiring mind still wants to know!
- 2-3 lbs top or bottom round steak
- 1 tablespoon kosher or sea salt
- 1 tablespoon minced garlic
- 2 tablespoons chopped fresh oregano
- 1 tablespoon chopped parsley
- 2 teaspoons ground cumin
- 1 teaspoon cinnamon
- 1 teaspoon black pepper
- 1 teaspoon ground sumac (can be substituted with lemon juice)
- 2-3 tablespoons olive oil
- Salt steaks all over with kosher or sea salt. Set aside for 1 hour. Then rinse steaks, and pat dry really well with paper towels.
- Mix all the marinade ingredients in a small bowl. Smear both sides of the steaks with the marinade. Place in the fridge for 2 - 4 hours. When you're ready to grill, take them out and let them relax at room temperature for about 30 minutes first.
- Set grill on high heat.
- For rare to medium-steaks, grill for 3-4 minutes on each side. Rest for at least 5 minutes before cutting.
- Cut against the grain thinly to serve. You can toss the slices back on the grill for just 10-20 seconds for well-done slices.
- Serve on flatbreads with cucumber, lettuce or arugula, onion, tomato, and lots of fresh herbs (parsley, oregano or thyme works well), and tzatziki sauce or even your favorite creamy salad dressing.
If you like this recipe, please give it a ⭐⭐⭐⭐⭐ rating in the comments section below. Thanks!
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This looks delicious! Thanks for inviting me. Added you on FB! Have a great week!
Thanks so much, Marilyn! Have a wonderful week!
This is soooo perfect Angie 🙂 What mouthwatering photos… I marinated some skirt steak with coconut aminos, garlic and chilli flakes. Some eggplant and sweet potatoes will accompany that. Happy July 4th to you and your family!
Thanks, Zeba! Oh, great idea with grilled eggplants! I’ll run out to the store and get them, my husband loves them. Will go well with the steaks. Might as well use that grill when it’s on, right? Thanks for the idea! ?
Eggplants are always a winner- I also pan fried some slices and will douse them with a yoghurt/garlic/cumin mixture before serving 🙂
That sounds like a winner! I really should start thinking about eggplants. I planted them this year, but mostly the skinny Japanese type.
This post had me laughing out loud. Can I just say that this London Broil that has nothing to do with London, but with a Lebanese treatment sounds DELICIOUS!? My mouth is watering with these photos! For our Fourth we are grilling some Mediterranean chicken skewers and veggies!
Lol, I’m so glad to hear! Then my work here is done, coz that’s all that matters, making you laugh ? Mediterranean chicken sounds so good! Is it like souvlaki? Then you can also serve it gyro style. Hehe, I’m selling this gyro thingy a little too hard ?
What a beautiful meal Angie! I wish I had it for lunch! Have a Happy 4th too! We are mostly hanging around the house. We just got a new puppy, so we can’t be gone long! Have a great celebration!
That’s what happens with us, too. Ever since we got Skye we haven’t been on an extended vacation. Fortunately the kids aren’t complaining. We used to take them to all kinds of cool places, now they’re happy to stay home with the dog, haha…
Oh, and have a happy and safe Fourth! ?
I always end up using flank steak when I have a crowd but this fourth is prime filet of beef with some typical American fare; potato salad, baked beans, corn on the cob and strawberry shortcake. I like the Lebanese twist and your post reminded me of a Lebanese cookbook I have yet to use; the author is from Michigan and she has given some great recipes with a little history. Happy Fourth of July 🙂
Flank steaks are so good and so versatile. I actually made a stuffed and rolled flank steak just recently. But prime fillet?! That’ll be a feast fit for kings and queens! Can I come over, lol. Have a happy and safe Fourth, Judi! ?
I buy London Broil cuts often; they’re frequently at a discount price at my supermarket and if you know how to cook them right, they can make some pretty tasty dishes…like this one! It looks very good Angie, so does your flatbread. Wish I was coming over your house to get my plate 😉
It’s a sin not to get them when they’re practically free considering how cheap they are ? This week in my store they’re even cheaper than chicken! All I can say is that we’ve been eating well in my house, humans and canine alike, lol. There’s always a place at my table for you, Jess! ?
We love London Broil and always grill them after marinading. This marinade sounds so interesting. Great idea to have the steak on flatbread with tzatziki. Beautiful pictures, especially the one of the marinade in the little blue bowl. Happy July 4th Angie!
Thanks, Johanna! Give that marinade a try, it’s really good! Have a happy and safe Fourth! I’m going to see if I can take more pictures of the crepe cake I made last night. I might post if there’s time ?
I am not a huge fan of grilling steak coz I always overcook them! Ugh!
And I was a little confused before I saw your post, but I think this post got me more confused! Haha! Gorgeous photos & lovely dish!
Happy Fourth of July, Angie!!
Next time, take note of how long you leave them on the grill, then just adjust your cooking time. It’s always better to undercook than to overcook steaks. You can always throw them back on the grill ? And yes, I meant to do that, to confuse you even more, haha… Thanks, Jhuls!
Thank you for the tip, Angie. I will do that! 😉
Your steak looks FABULOUS! I’m full from dinner but I bet I could eat that whole steak lol. Happy Fourth of July!!
Thanks, Ai! It was a good steak, very flavorful. I hope you had a good 4th in Kobe!
It sounds like a great way to do a 4th of July! I went to an American BBQ, hosted by my American friend who lives down the road. It was great! The steaks sound absolutely delicious! 🙂 x
It’s an economical way to feed a lot of people but at the same time still elegant. Of course there’s nothing wrong with burgers and hotdogs, but I’m grownup now, I want grownup food, lol. Thanks, Petra!
I hear you! And it looks like such a treat 🙂
Can I add tenderizer on the steak?
Sure you can, but I wouldn’t use salt in that case, since it also acts as tenderizer. You can add salt just prior to or after cooking.