Hey everyone, Jason Griffith here! London Broil is a funny name for a cut of beef, but it’s really just a marketing term for a lean, tough cut, most often a flank steak or top round. Because it’s not the most tender cut on its own, it absolutely depends on a good marinade to transform it into something juicy and delicious. This London Broil Marinade is my secret weapon. It’s the perfect blend of savory, tangy, and sweet, with just enough acidity to break down those tough fibers and give you a steak that’s tender, flavorful, and a true pleasure to eat.
Why I Love This Recipe
I’m all about maximizing flavor with minimal effort, and this marinade is the perfect example. It takes a budget-friendly cut of beef and turns it into a meal that feels special enough for a weekend dinner but is easy enough for a weeknight. The combination of soy sauce, Worcestershire, and garlic creates a deep, savory base, while the red wine vinegar and brown sugar add a perfect balance of acidity and sweetness. The best part is that once you’ve mixed it up, all you have to do is let the marinade work its magic. You can prep it in the morning and have a delicious, ready-to-grill steak waiting for you when you get home.
Ingredients
- 1 1/2 lbs London Broil (flank steak or top round)
- 1/2 cup soy sauce
- 1/4 cup red wine vinegar
- 2 tablespoons olive oil
- 2 tablespoons Worcestershire sauce
- 2 tablespoons brown sugar
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon black pepper
Swaps and Notes
- London Broil: As mentioned, this is typically a flank steak or top round. Flank steak is my personal favorite for its flavor and grain.
- Soy Sauce: Low-sodium soy sauce is a great option if you’re watching your salt intake.
- Red Wine Vinegar: Balsamic vinegar or apple cider vinegar can be used as a substitute, but red wine vinegar provides the classic tangy flavor.
- Brown Sugar: Honey or maple syrup would also work well as a sweetener.
- Herbs: You can swap the dried oregano for dried thyme or a pinch of rosemary if you like.
Step-by-Step Instructions
- Prepare the Marinade: In a medium bowl, whisk together the soy sauce, red wine vinegar, olive oil, Worcestershire sauce, brown sugar, minced garlic, dried oregano, and black pepper. Stir until the brown sugar is completely dissolved.
- Marinate the Steak: Place the London Broil in a large, resealable plastic bag or a shallow dish. Pour the marinade over the steak, making sure it’s completely covered. Squeeze out any excess air from the bag and seal it tightly.
- Refrigerate: Place the steak in the refrigerator and let it marinate for at least 4 hours, but ideally overnight (8-12 hours) for the best results. Don’t marinate for more than 24 hours, as the acidity can start to break down the meat too much.
- Prepare for Cooking: When you’re ready to cook, remove the steak from the refrigerator and let it sit at room temperature for about 30 minutes. This helps it cook more evenly. Discard the leftover marinade.
- Cook the Steak: Preheat your grill or a cast-iron skillet to medium-high heat. Cook the London Broil for 5–7 minutes per side for medium-rare, or longer for your desired doneness. Use a meat thermometer to check for doneness—130°F for medium-rare is a good target.
- Rest and Slice: This is a crucial step! Remove the steak from the heat and place it on a cutting board. Let it rest for at least 10 minutes. This allows the juices to redistribute, ensuring a tender and juicy result.
- Slice Against the Grain: When you’re ready to slice, use a sharp knife and cut the steak against the grain into thin slices. This is the most important tip for tenderness!
Tips for Success
- Marinate Long Enough: The real magic of this recipe is in the marinade time. Don’t skimp on it! A long marinade is what breaks down the muscle fibers and infuses the meat with flavor.
- Rest the Steak: As mentioned above, letting the steak rest is non-negotiable. If you slice it too soon, all the delicious juices will run out onto your cutting board, leaving you with dry meat.
- Cut Against the Grain: London Broil has very visible muscle fibers. Cutting perpendicular to them (against the grain) shortens those fibers, making each slice much more tender to chew.
- High Heat, Short Cook Time: You want a good sear on the outside without overcooking the inside. Use a hot grill or skillet for best results.
Serving Suggestions and Pairings
This London Broil is fantastic as the centerpiece of a meal. It pairs beautifully with roasted potatoes, a simple side salad, or steamed vegetables. You can also slice it thin and use it for sandwiches the next day. This hearty meat dish would go well with some other delicious meals, like this Cajun Chicken Sausage Gumbo or these Easy Cheesy Chicken Sliders with Marinara Garlic Butter for a satisfying feast.
Nutritional Information (per serving, approximate)
- Calories: 300 kcal
- Carbohydrates: 8g
- Protein: 30g
- Fat: 15g
- Saturated Fat: 5g
- Cholesterol: 70mg
- Sodium: 900mg
- Fiber: 1g
- Sugar: 5g
Disclaimer: Nutritional values are estimates and can vary based on specific ingredients and portion sizes.
Storage and Leftover Tips
Leftover London Broil can be stored in an airtight container in the refrigerator for 3–4 days. It’s excellent for making sandwiches or adding to a salad. To reheat, you can slice it and warm it gently in a skillet with a little beef broth to keep it from drying out.
More Recipes You’ll Love
If you enjoy savory, comforting, and hearty meals, you might also like these other recipes:
- These Easy Turkey Wings are my favorite comfort food for lazy Sundays
- This Tomato Skillet with Okra and Sausage is my favorite quick dinner packed with Southern flavor
- A light, tangy chicken salad I actually crave (and there’s no mayo in sight)
Final Thoughts
A great marinade is the key to a fantastic London Broil, and this recipe delivers on all fronts. It’s simple to mix together, does most of the work for you, and results in a juicy, flavorful steak every time. It’s a perfect recipe for both experienced cooks and beginners alike.
What’s your secret for making a perfect steak? I’d love to hear your tips and tricks in the comments below! Be sure to follow me for more delicious recipes that make cooking fun and easy.
Best London Broil Marinade: My Secret to a Tender Steak
Ingredients
- 2 cups soy sauce
- 4 cups red wine vinegar
- 1 teaspoon dried oregano
- 2 teaspoons black pepper
- 2 tablespoons brown sugar
- 4 cloves garlic, minced
- 1 teaspoon onion powder
Instructions
- In a large bowl, combine the soy sauce, red wine vinegar, dried oregano, black pepper, brown sugar, minced garlic, and onion powder.
- Whisk together until the sugar is dissolved.
- Place the flank steak or top round in a resealable plastic bag or a shallow dish.
- Pour the marinade over the meat, ensuring it is fully submerged.
- Seal the bag or cover the dish and refrigerate for at least 4 hours, preferably overnight.
- Remove the steak from the marinade and let it come to room temperature before grilling.
- Grill the steak on high heat for about 6-8 minutes per side for medium-rare, or until desired doneness.
- Let the steak rest for 10 minutes before slicing against the grain and serving.
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