• Email
  • Pin It

Balsamic London Broil with Roasted Onions


Contributed by:

Balsamic London Broil with Roasted Onions


20 comments | Leave Comment

16 Ratings16 Ratings16 Ratings16 Ratings16 Ratings (16 Ratings)
Loading ... Loading ...


Balsamic London Broil with Roasted Onions


  • Prep Time : 8 min
  • Cook Time : 1 hour
  • Ready Time : 1 hour, 8 min


8-10 People


  • 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.


About Jamie Geller


Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."




20 Responses to Balsamic London Broil with Roasted Onions

  1. avatar says: bensosa

    Either the ingredients or instructions are wrong as to how much olive oil is needed: ingredients say 1 cup + 1 Tbsp, instructions say 1/4 cup + 1 Tbsp.

  2. avatar says: jraphi

    This was one of the best recipes ever. It was luscious. I usede a hangar instead of a tenderloin and it worked very well.Thanks for the great recipe!!!!

  3. avatar says: norma

    You don’t state whether we bake the london broil in the oven, or, broil it after having seared both sides.
    If it is bake, at what temperature do we do so? Can’t wait to try it. Happy Thanksgiving!

    • Transfer meat to 400 F 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.

      • avatar says: sbaumser

        Could i do this with a delmonico roast and bake it at 325 F

        • Yes – but note that you are going with the low and slow method. Meaning 15-20 minutes per pound at 325 degrees F. But, having said that, the oven temp and cook time is not as important as the internal temp — if you like your roast rare cook it to ~130 degrees F internal temp as measured with a meat thermometer.

  4. avatar says: chana s

    made this for friday night, and it came out amazing! really great instructions coming from a london broil first timer. was soft as butter and perfect!


    • It refers to the texture – that it’s soft like butter or melts in your mouth like butter – it’s a texture thing not a taste thing.

  6. avatar says: cegeiger

    Can you marinate more than 6 hours — overnight? 24 hours?

    • No longer than 6 hours – I once made the mistake of overnight and the meat was tough and the flavor too overbearing.

  7. avatar says: cegeiger

    Will this method work for a Rotisserie Roast (rolled and tied London Broil)? Would I need to double the ingredients? How long would a 4lb rolled and tied roast need to bake?

    • HI Cegeiger, I asked our meat expert, Sharon Lurie from South Africa and here is her response:

      If she wants to roast it on her revolving rotisserie roaster I would suggest she places the pan of onions underneath the roast so that the juices from the meat drip into the onion tray. I would roast it on the rotisserie for about 45 mins – 1 hr. Remember it’s thicker once rolled and tied up.
      I would increase the balsamic vinegar to 1 cup, oil to 1/3 of a cup, wouldn’t increase salt, but would use large onions rather than medium for the larger size. Extra coarsely ground black pepper is a must for this cut, especially as it’s cooked at quite a high temp. Works so well with the caramelised crust on the meat.
      If she just wants to roast it in the oven, I would suggest she brown it on all sides either on the Bbq or stove top and then roast that size for about 40 – 45 minutes or until internal temp achieved. Remember it’s rolled so it will take longer to cook. Hope this helps.

  8. avatar says: Penina

    I really love this recipe. I was wondering if I would be able to marinate and then freeze?

    • Hi Penina, I have found that you can absolutely over marinate when it comes to really acidic marinades like this balsamic recipe — the meat will be super dry (read BAD! :-) I am fearful that if you marinate and then freeze the meat will be sitting in the balsamic too long both until it freezes and as it comes to room temp before you sear and cook it. So in this case I advise against freezing it. Sorry I know as a busy mom I tend to gravitate toward recipes that can be prepped or even semi-prepped in advance but this is just not one of those recipes.

  9. i’m trying this out for the first time….someone recommended I add a bit of brown sugar to negate the sourness of the balsamic vinegar. do you think I “could” add it without ruining the flavor profile? or just skip it and stick to the original? I’m just afraid the meat will come out super sour

    • hey Liron yes you can add it without worrying — I don’t think you need it :-) but it won’t ruin the flavor profile – it’s a nice complement.

Leave a Reply

Log in or Join For Free or leave a reply as a guest

Your email address will not be published. Required fields are marked *


You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

  Notify me of follow-up comments by email

Posted in