London Broil with Marinade

This London Broil recipe is perfect for home cooks looking to transform an affordable cut of meat into a flavorful and tender dinner. The marinade infuses the steak with a balance of tangy, savory, and slightly sweet notes while the cooking methods allow you to choose between quick broiling or a pan sear and oven bake finish. This makes it a great option for weeknight meals or weekend gatherings where you want something impressive but manageable.

I whipped this up after a last-minute plan change and now it’s a favorite whenever we want steak without fuss.

Ingredients

• Balsamic vinegar: adds bright acidity complementing the steak choose one with good body for best flavor
• Worcestershire sauce: brings umami richness to the marinade opt for a quality bottle free of artificial flavors
• Soy sauce or tamari: deepens the savory profile pick low sodium if watching salt intake
• Fresh lemon juice: is crucial for fresh acidity squeeze it fresh rather than bottled for brightness
• Garlic cloves minced: impart a pungent aromatics freshly minced garlic will always taste better than pre-chopped
• Dijon mustard: provides tang and helps emulsify the marinade use smooth variety for even coating
• Brown sugar: balances the acidity and helps caramelize the steak pick a dark style for molasses notes
• Ground black pepper: contributes warm spice buy whole peppercorns and grind freshly for best taste
• Olive oil: rounds out the marinade and keeps the meat moist choose extra virgin for depth
• London Broil also known as flank steak: is lean and fibrous choose firm steaks with a deep red color for freshness
• Additional olive oil for searing: ensure it is fresh as it effects the crust quality

Instructions

Make The Marinade:

In a small bowl, whisk together balsamic vinegar Worcestershire sauce soy sauce freshly squeezed lemon juice minced garlic Dijon mustard brown sugar ground black pepper and olive oil until fully combined. This blend is the key flavor base for the steak.

Marinate The Meat:

Place the London Broil in a large resealable bag or a shallow dish. Pour the marinade over making sure the steak is fully coated. Seal the bag removing as much air as possible or cover the dish with plastic wrap. Refrigerate for at least one hour but ideally up to twelve hours. The acids and sugar tenderize and infuse flavor deeply.

Broiling Method:

Preheat your broiler to high and position the rack six to seven inches from the heat source. Remove the steak from the marinade and discard the leftover liquid. Lay the steak on a foil-lined baking sheet or broiler-safe dish. Broil for five to six minutes then flip and broil the other side for around four minutes. Cooking times depend on steak thickness and broiler intensity so watch carefully. Remove and tent with foil. Let the meat rest for five to ten minutes before slicing thinly across the grain for maximum tenderness.

Pan Sear and Oven Bake Method:

Preheat the oven to 425 degrees Fahrenheit. Heat two tablespoons of olive oil in a heavy skillet such as cast iron over medium-high heat. Remove the steak from the marinade and pat dry gently to get a good sear. Place the steak in the hot pan and cook for about two minutes per side to develop a crust. Transfer the skillet to the oven and roast for five to six minutes depending on your doneness preference. Rest the steak covered loosely with foil for five minutes after removing it from the oven. Slice thinly across the grain when ready to serve.

I love how the garlic and balsamic mingle in this marinade creating a subtle complexity that never overpowers the beef. This recipe often brings back memories of casual backyard meals with friends where the simple steak became the star of the evening.

Storage Tips

Cooked London Broil can be stored in an airtight container in the refrigerator for up to four days. For best texture, slice before storing and save any juices to pour over when reheating. Reheat gently in a low oven or covered skillet to avoid drying out the meat.

Ingredient Swaps

If you do not have Worcestershire sauce substitute with soy sauce plus a dash of fish sauce for umami depth. Brown sugar can be replaced with honey but reduce quantities slightly to avoid over-sweetening. Flank steak can be swapped with skirt steak or sirloin tip roast if preferred.

Serving Ideas

This steak pairs wonderfully with roasted vegetables mashed potatoes or even in sandwiches with horseradish sauce and arugula. Thin slices are excellent tossed into salads or served with chimichurri for a zesty finish.

This recipe delivers a balance of flavor and tenderness that makes any meal special.

Frequently Asked Recipe Questions

→ What is the best way to marinate London Broil?

A mix of balsamic vinegar, Worcestershire sauce, soy sauce, garlic, and Dijon mustard creates a balanced marinade that tenderizes and infuses flavor. Marinate between 1 and 12 hours for best results.

→ How do I ensure tender slices from London Broil?

After cooking, rest the meat for 5-10 minutes and slice thinly across the grain. This breaks down muscle fibers and maximizes tenderness.

→ Can I cook London Broil using different methods?

Yes, broiling offers a fast, high-heat option, while pan searing followed by oven baking lightly crusts the surface and gently cooks through the center.

→ What internal temperature is ideal for London Broil?

Cooking time varies by thickness, but medium-rare to medium (130-140°F) keeps the meat juicy and tender. Use a meat thermometer for accuracy.

→ Is resting the meat important after cooking?

Resting allows juices to redistribute within the steak, preventing dryness and improving flavor and texture upon slicing.