London Broil

Andres the butcher has quick, easy-to-cook ideas for your mid-week meals. Ever tried a top round steak? A thick beefsteak cut from the inside muscle of the upper portion of the rear leg, top round steaks are flavorful but surprisingly tender. Usually prepared by braising or broiling, when it is broiled, it is referred to as a London Broil. Take our top round steak and turn it into London Broil using this simple recipe.

Sweet and Spicy London Broil

1-lb top round steak
3 tablespoons extra-virgin olive oil
2 tablespoons sweet paprika
2 tablespoons light brown sugar
1 tablespoon kosher salt
2 teaspoons chili powder
1 lime, zested


Bring the steaks to room temperature about 20 minutes before cooking. Preheat a broiler to high.

Mix the olive oil, paprika, sugar, chili powder, salt, chili powder, and zest in a bowl to make a paste. Rub the spice mixture all over the steak. Broil until just charred and crispy on top, about 4-6 minutes. Flip the steak and cook until beginning to char, about 4-6 minutes more or until rare and temperature registers 115 degrees F on an instant-read thermometer. Place the steak on a cutting board and let rest, tented with foil for about 10 minutes. Slice across the grain and serve.

A note about the spice rub: Leave as much rub on as you’d like on your final steak. Using all the rub will give an intense, spicy flavorful crust. Using less will produce a more lightly spiced London Broil.

Greene GrapeLondon Broil