The Sheet Pan London Broil with Asparagus Gribiche is a complete flavor journey on a single tray. Juicy, well-marinated steak gets perfectly broiled until charred and tender, while pencil-thin asparagus is roasted to a crisp-tender finish. But what truly elevates this dish is the classic French gribiche sauce—a tangy, herby, egg-based condiment that turns roasted veggies and steak into something extraordinary.
This dish isn’t just for steak night—it’s a vibrant and satisfying meal that checks every box: bold, bright, and beautiful. Whether you’re serving it at a dinner party or spicing up your weeknight menu, the balance of flavors and the ease of preparation make it a go-to for both casual cooks and kitchen pros.
Full Recipe:
For the London Broil:
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2 tablespoons extra-virgin olive oil
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2 tablespoons Worcestershire sauce
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4 cloves garlic, smashed
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Juice of 1 lemon
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Kosher salt and freshly ground black pepper
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2 pounds top round London broil steak (½ to 1 inch thick)
For the Gribiche:
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3 large eggs
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¼ cup extra-virgin olive oil
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1 tablespoon Dijon mustard
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1 tablespoon white wine vinegar
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1 clove garlic, grated
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Kosher salt and freshly ground black pepper
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1 cup fresh parsley, finely chopped
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2 tablespoons dried chives
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1 tablespoon drained capers, roughly chopped
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6 cornichons, roughly chopped
For the Asparagus:
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2 pounds pencil-thin asparagus, woody stems removed
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1 tablespoon extra-virgin olive oil
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Kosher salt and freshly ground black pepper
Directions:
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Marinate the Steak:
Place a resealable plastic bag in a bowl. Add 2 tablespoons olive oil, Worcestershire sauce, smashed garlic, lemon juice, 1 tsp salt, and 1 tsp black pepper. Whisk together. Add the steak, seal, and marinate at room temperature for 1 hour, flipping halfway. (Refrigerate overnight if desired—bring to room temp for 20 mins before cooking.) -
Prepare the Gribiche Sauce:
In a saucepan, boil eggs for 10 minutes. Cool under cold water, then peel and chop. In a bowl, whisk ¼ cup olive oil, Dijon, vinegar, grated garlic, ½ tsp salt, and ½ tsp pepper. Add parsley, chives, capers, and cornichons. Fold in the chopped eggs. Cover and let sit at room temperature or refrigerate up to 2 days. -
Broil the Steak:
Preheat broiler to high with a foil-lined baking sheet inside the oven. Remove steak from marinade, discard garlic. Place steak on the hot pan. Broil 6–10 minutes, until charred and internal temp is 120–125°F. Rest for 10 minutes. -
Broil the Asparagus:
While steak rests, toss asparagus in 1 tbsp olive oil, ½ tsp salt, and ¼ tsp pepper. Spread on the same pan. Broil 3 minutes, until bright green and crisp-tender. -
Plate & Serve:
Slice steak thinly against the grain. Plate with asparagus and spoon gribiche over the top.
Prep Time: 20 minutes (plus 1 hour marinating) / Cooking Time: 20 minutes / Total Time: 1 hour 40 minutes
Kcal: Approx. 420 kcal per serving / Servings: 6
The Allure of Sheet Pan Dinners
Sheet pan meals have become a staple in modern kitchens for good reason: they’re convenient, versatile, and deliver maximum flavor with minimal cleanup. This one-pan approach appeals to both busy families and home chefs looking for a quick, no-fuss solution that doesn’t compromise on taste. Among the many creative combinations out there, one truly standout dish is the Sheet Pan London Broil with Asparagus Gribiche. It’s a meal that’s deeply rooted in classic culinary technique but adapted for everyday ease. With the perfect balance of bold, zesty flavors and nourishing ingredients, this dish brings sophistication to your weeknight lineup.
What Is London Broil, Really?
Despite its name, London Broil isn’t a cut of meat—it’s a cooking method. The term originally referred to flank steak that’s marinated and broiled or grilled, then sliced thinly against the grain. Over time, it has come to include other cuts of lean beef like top round steak. What defines London Broil isn’t the cut, but the method of preparation: marinate, broil at high heat, and slice across the grain. The result is a flavorful, tender steak with a beautiful char on the outside and juicy interior.
In this recipe, a top round London broil is used. It’s marinated in a mixture that includes Worcestershire sauce, lemon juice, olive oil, and garlic—ingredients that both tenderize the meat and enhance its depth of flavor. A short marinating time is enough to work its magic, but it can also be prepared a day ahead for deeper infusion.
The Power of Marination
Marinating isn’t just about flavor—it’s about chemistry. The acidity from lemon juice and the umami-rich Worcestershire sauce break down muscle fibers in the meat, making it more tender and easier to chew. Olive oil helps to carry flavors deep into the meat, while garlic adds a warm, pungent aroma. Together, these ingredients form a classic marinade that delivers boldness and balance.
Another perk? Marinated meats cook more evenly. The moisture from the marinade acts as a buffer during the high-heat broiling process, helping to create that beautifully charred crust without drying out the interior. It’s a win-win for texture and taste.
Broiling: The Underappreciated Technique
Broiling is a cooking technique that mimics grilling—only upside down. It uses direct high heat from above, perfect for cooking thin cuts of meat quickly. For London broil, this means an ideal sear with a juicy center. It also allows for that deeply satisfying crust without the need for outdoor grilling.
The key to perfect broiling is proximity to the heat source. In this recipe, the oven rack is placed just four inches from the broiler, ensuring a beautifully charred surface. Timing is crucial, especially since London broil can go from rare to well-done in a matter of minutes. Keeping an instant-read thermometer handy guarantees precision.
The Secret Sauce: Gribiche
Now let’s talk about what really sets this dish apart—the gribiche.
Gribiche is a traditional French sauce that’s often described as a hybrid between tartar sauce and egg salad. It’s made with hard-boiled eggs, chopped herbs, capers, cornichons, Dijon mustard, and vinegar, emulsified with olive oil. It’s punchy, herbaceous, and bracingly acidic—in the best way possible.
What makes gribiche such a perfect companion for steak and vegetables? Contrast. The richness of the meat and the earthiness of the asparagus need something bright and sharp to cut through them. Gribiche does just that, adding layers of complexity with each spoonful. It’s a sauce that proves condiments can—and should—be stars in their own right.
Asparagus: The Springtime Superstar
Asparagus is more than a side—it’s a seasonal celebration. Pencil-thin asparagus is chosen for this dish for its quick cooking time and elegant appearance. Roasting or broiling asparagus transforms it from grassy and crunchy to sweet, caramelized, and tender-crisp.
Because it cooks so quickly, it’s added to the sheet pan only after the steak has finished broiling and is resting. This ensures the vegetable stays vibrant and doesn’t overcook. Seasoned simply with olive oil, salt, and pepper, the asparagus acts as a clean, crisp counterpoint to the rich steak and tangy sauce.
The Sheet Pan Advantage
One of the joys of this recipe is the sheet pan efficiency. You’re using just one pan for both the steak and asparagus. This isn’t just about saving on cleanup—it’s about flavor cohesion. Roasting the asparagus on the same pan as the steak allows it to soak up any meaty drippings and bits of marinade that remain after the steak is cooked. This adds subtle depth to the vegetables and unifies the components of the dish.
Plus, using the broiler means everything cooks fast—no long roasting times required. It’s a gourmet result with weeknight-level effort.
A Nutritional Perspective
From a health standpoint, this dish is surprisingly balanced. London broil, made from lean top round, is high in protein and lower in fat compared to fattier cuts like ribeye. Asparagus is packed with fiber, folate, and antioxidants. The gribiche sauce, while rich, includes olive oil (a healthy fat) and eggs (a source of high-quality protein and choline).
And since the dish isn’t heavily reliant on starchy carbs or dairy, it fits neatly into many modern dietary preferences—including low-carb, keto, and gluten-free lifestyles. You could also adapt it by serving it over whole grains like quinoa or farro for a more filling meal, or alongside a simple green salad.
Entertaining with Ease
This dish is a showstopper, yet it’s incredibly simple to scale. Hosting a dinner party? Double the ingredients, use two sheet pans, and you’ve got a crowd-pleasing meal that looks like it took hours to prepare. The gribiche can be made ahead, and the steak can marinate overnight—so when it’s time to cook, most of the work is already done.
Because it presents so beautifully—bright green asparagus, juicy slices of steak, and a spoonful of rustic, golden gribiche—this recipe doesn’t need elaborate garnishes. Serve it family-style on a platter or plate it individually for a more refined approach.
Serving Suggestions
Though the recipe stands strong on its own, you can round out the meal with a few elegant sides. A crusty French baguette or roasted baby potatoes would complement the sauce nicely. A glass of dry red wine—perhaps a Bordeaux or Syrah—pairs beautifully with the steak and tangy gribiche.
For dessert, consider something light and citrusy like lemon sorbet or a fresh fruit salad to cleanse the palate.
Conclusion: Elevated Simplicity on a Plate
The Sheet Pan London Broil with Asparagus Gribiche is more than a recipe—it’s an experience. It blends French culinary tradition with modern convenience, creating a meal that’s as practical as it is elegant. The richness of the marinated, broiled steak, the crisp-tender asparagus, and the bold, tangy gribiche sauce come together in perfect harmony.
Whether you’re cooking for guests or just upgrading your weeknight dinner game, this dish delivers sophistication without stress. It’s a testament to how a few thoughtfully chosen ingredients, prepared with care, can result in something truly memorable.
For those seeking variety, health, and unforgettable flavor—this recipe checks every box.