Peppered-London Broil with Lime-Marinated Onions

This London broil skips the marinade on the meat entirely. Instead, flank steak gets a heavy coating of cracked black pepper, salt, and a dusting of flour on both sides, then hits a screaming hot pan with zero oil. The flour creates a thin crust that seals in juices while the pepper chars just enough to build serious flavor.

All the brightness comes from the topping: thinly sliced red onions soaked in fresh lime juice and Tabasco for at least two hours. That acid softens the raw bite of the onion and turns it into something almost pickled, tangy and sharp against the rich, peppery beef.

Slice the steak thick, not thin. You want substantial pieces that can stand up to those punchy onions piled on top.

Chef Tips

• Start the onion marinade first since it needs at least 2 hours in the fridge
• Use a well-seasoned cast iron or stainless steel pan; nonstick won’t give you the same sear
• Don’t move the steak once it’s in the pan; let it build a crust for a full 5-7 minutes per side
• Rest the meat 5 minutes before slicing so the juices redistribute

Variations

• Use grapefruit juice instead of lime for a slightly sweeter, mellower onion topping
• Add sliced jalapeños to the onion marinade for extra heat
• Try this with skirt steak for thinner, faster-cooking slices