Gordon Ramsay London Broil Recipe [+Tips]

I remember the first time I tried Gordon Ramsay’s London Broil recipe. It was a revelation. juicy, flavorful and perfectly charred. This dish changed my whole approach to grilling beef at home.

• London Broil isn’t just a cut of meat; it’s a cooking method. Traditionally, it involves marinating a lean cut of beef and then broiling or grilling it.
• Ramsay’s version adds his signature bold flavors and precise techniques to transform a simple steak into a restaurant-quality feast.
• The cut typically used is flank steak or top round which are affordable and flavorful but need proper marinating and cooking to avoid toughness.
• The magic is in the marinade and the quick, high-heat cooking that locks in juices and flavor.
• It’s perfect for weeknights but impressive enough to serve guests.

Gordon Ramsay London Broil Recipe

Ingredients Needed

When I shop for this dish, I always like to pick fresh, quality ingredients. they make all the difference.

• Beef flank steak or top round (about 1.5 to 2 pounds)
• Olive oil – the base for the marinade, adds richness
• Soy sauce – brings umami and saltiness
• Worcestershire sauce – for depth and tang
• Garlic cloves – minced for sharp, aromatic punch
• Fresh rosemary or thyme. herbs that elevate the meat with freshness
• Black pepper and kosher salt. essential for seasoning and flavor balance
• Red wine vinegar or balsamic vinegar. tenderizes the meat and adds brightness
• Honey or brown sugar. a touch of sweetness to balance acidity
• Optional: Red pepper flakes for a little heat

Equipment Needed

I always say good tools can make cooking easier and more enjoyable. For this dish, here’s what you’ll want on hand:

• Large resealable plastic bag or shallow dish. for marinating the steak evenly
• Sharp knife. to slice the steak thinly against the grain after cooking
• Grill or grill pan. high heat is key, so a cast iron grill pan works wonders if you don’t have an outdoor grill
• Tongs. to flip the steak without piercing it which keeps juices inside
• Meat thermometer (optional) – to check doneness precisely
• Cutting board – a sturdy one for slicing after resting the meat

Ingredient Science Spotlight

Let me tell you about the little science behind why this dish works so well. It’s fascinating how each ingredient plays a role.

• Vinegar’s acidity: This breaks down tough muscle fibers in flank steak, making it tender but not mushy if marinated just right.
• Soy sauce and Worcestershire: Packed with umami, they amplify the meat’s natural flavors.
• Garlic and herbs: These add volatile oils that infuse the meat, giving it that signature Ramsay punch.
• Olive oil: Helps carry flavors into the steak and protects it from drying out during grilling.
• Salt: Draws out moisture initially, then reabsorbs it with flavors, enhancing juiciness and tenderness.
• Sugar or honey: Balances acidity and helps form that beautiful caramelized crust during cooking.

Instructions To Make Gordon Ramsay’s London Broil

Now, here’s how I walk through the recipe step-by-step to get perfect results every time.

1. Prepare The Marinade

   • Combine olive oil, soy sauce, Worcestershire sauce, minced garlic, fresh rosemary or thyme, vinegar, honey, salt and pepper.

2. Marinate The Steak

   • Place the steak in a resealable bag or dish.
   • Pour the marinade over it, seal and refrigerate for at least 4 hours or overnight.

3. Preheat The Grill Or Grill Pan

   • Get it screaming hot to sear the steak quickly.

4. Cook The Steak

   • Remove steak from marinade and pat dry (to get a good sear).
   • Grill each side for 4-5 minutes for medium-rare (adjust time based on thickness).

5. Rest The Steak

   • Let it rest on a cutting board for 10 minutes to allow juices to redistribute.

6. Slice And Serve

   • Cut thinly against the grain for maximum tenderness.
   • Serve with sides or salad.

Common Mistakes & Fixes

I’ve seen people mess this up more times than I care to admit. but don’t worry, I’ve got you covered.

• Mistake: Overcooking The Steak

  • Fix: Use a meat thermometer and aim for 130°F (54°C) for medium-rare.

• Mistake: Skipping The Rest

  • Fix: Always rest the meat for at least 10 minutes. this keeps it juicy.

• Mistake: Not Drying The Steak Before Grilling

  • Fix: Pat dry with paper towels to get that perfect sear.

• Mistake: Marinating Too Long (over 24 Hours)

  • Fix: Limit marinating to 4-24 hours to avoid mushy texture.

• Mistake: Cutting With The Grain

  • Fix: Always slice against the grain to shorten muscle fibers and tenderize each bite.

Smart Substitutions

If you don’t have everything on hand or want a twist, here are some great swaps I’ve tried:

• Beef substitute: Flank steak works best but skirt steak or sirloin can also shine.
• Soy sauce substitute: Tamari or coconut aminos if you want gluten-free or lower sodium.
• Worcestershire sauce: Use balsamic vinegar plus a dash of soy for a similar depth.
• Honey substitute: Maple syrup or agave nectar for different sweetness profiles.
• Fresh herbs: If you don’t have rosemary, thyme or oregano work beautifully.
• Vinegar substitute: Lemon juice for a citrusy brightness.

FAQs

What Cut Of Meat Does Gordon Ramsay Use For His London Broil?

He typically uses flank steak because it’s lean and flavorful when cooked right.

How Long Should I Marinate The London Broil In Ramsay’s Recipe?

Around 2 to 4 hours is perfect to soak up the flavors without overpowering the meat.

What’s The Best Way To Cook Gordon Ramsay’s London Broil For Tenderness?

Cook it quickly over high heat and slice it thinly against the grain to keep it tender.