Mexican-Style London Broil is flavorful and delicious. This London Broil has all the seasoning that Carne Asada would have, plus it’s topped with homemade fresh salsa for extra flare. If you love Mexican-Style foods, this will fast become your go-to recipe.
I love this recipe because you can either grill it during the grilling season, broil it in the oven, or cook it in a well-seasoned cast-iron skillet. That’s how I cooked this Mexican-Style London Broil today using a large cast-iron skillet. It was easy, peasy, and simple to clean up.
Learn how to make tender and juicy Mexican-Style London Broil easily. I will show you how to make Mexican-Style London Broil with homemade marinade. The marinade is easy to make and perfect for barbeques or gatherings with a Mexican theme.
The marinade is key to this Mexican-Style London Broil. For this marinade, you will be using a list of ingredients below. As always, exact measurements and nutritional information will be listed on the printable recipe card below. Be sure to marinade at least 3-24 hours beforehand.
Ingredients Needed for the marinade of Mexican-Style London Broil.
Orange juice (No sugar added or pulp)
Chopped cilantro. May sub parsley if needed
Fresh Lime juice
Fresh lemon juice
White wine vinegar
Other Ingredients Needed
What is a London broil?
- Most people think London broil is a cut of meat when it’s a type of preparation for the meat. The term refers to meat that marinates and then sears or broils at high heat.
- After years of popularity, some butchers and markets sell top-round steak under the name “London broil” since it’s suitable for this cooking style after tenderizing.
- What type of meat should you use for London broil? Top-round steak, topside, or flank steak, is the traditional cut of beef used for London broil since they take well to marinades.
Tips for your Mexican-Style London Broil
Always buy a cut of good quality cut of meat.
This idea might be obvious, but the difference between the perfect cut of meat and mediocre quality meat is night and day. Stop by the local butcher and ask about meat options at all price points.
Prepare the meat well.
Use a marinade to tenderize or rub with the meat before cooking. It would optimal if you allowed the London Broil to reach room temperature before cooking.
Let the London Broil rest before serving.
That gives the London Broil time to redistribute its juices, evening out the flavor. Don’t serve it right away after removing it from the grill.
Frequently Asked Questions
Can I skip the marinade?
Please don’t skip the marinade. This marinade has acidic lemon and lime juice to help break down the London broil.
How can I get the London Broil perfectly medium-rare?
A quality meat thermometer will come in handy when cooking the London Broil. The meat thermometer will take much of the guesswork of making this London broil recipe.
What Salsa Recipes do you recommend to top the London Broil with?
Here are a few links.
Mexican-Style London Broil
- 1 cup orange juice no pulp
- ¼ cup olive oil
- ¼ cup cilantro chopped
- 2 limes juice of
- 1 lemon juice of
- 2 tablespoons white wine vinegar
- 2 cloves garlic minced
- 1 teaspoon Mexican oregano
- 1 teaspoon cumin
- Kosher salt to taste
- Black pepper to taste
Ingredients for London Broil
- 2 pound London Broil
- Kosher salt season after marinated
- Black pepper season after marinated
- Fresh Salsa (See blog post for link) optional to add after done
- Combine all marinade ingredients in a shallow non-reactive baking dish or a Gallon-sized Ziplock bag. Add the London Broil. Marinate for 4-8 hours.
- Remove from the marinade and place on a platter to come to room temp. Pat dry.
- Season the London Broil with Kosher salt and black pepper. Cook to the preferred level of doneness on either a grill, cast-iron skillet, or broiler pan. Test with Meat Thermonitor. For a medium rare London Broil, you will want an internal temp of 130-135 F.
- Top with your favorite Homemade Chunky Salsa.