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The secret to a delicious London Broil is a good London Broil marinade. This marinade recipe is bursting with flavor, makes the meat so tender and takes only five minutes to prepare.
Why You’ll Love This Recipe!
It’s June and that means it must be summer right? You never know here in the Pacific Northwest. One day it’s chilly pouring rain and the next day it’s 80 degrees and sunny! We have learned though that regardless of the weather we can still fire up the BBQ and grill!
Today’s London Broil recipe is a quick and easy dinner you can prep ahead and throw on the grill when you are ready to eat. That is my kind of summer meal!
What is London Broil?
According to Wikipedia, “London broil” originally referred to broiled flank steak but today butchers may label top round or other cuts of meet as “London Broil” and the term refers more to the method of preparation and cooking than the specific cut of meat. It is typically a lean but tough steak that is marinated and then grilled or broiled. You will find London Broil steak anywhere between 1-4 inches thick.
Because it is a tougher cut of meat it is perfect for marinating.
London Broil Marinade Ingredients
- Soy sauce. We use low sodium soy sauce.
- Balsamic vinegar. See FAQ below for substitutions if needed.
- Worcestershire sauce
- Olive oil
- Lemon juice. This also helps tenderize the meat.
- Garlic
- Oregano
- Basil
- Parsley
- Honey. You can also substitute maple syrup or brown sugar.
How to Make London Broil Marinade
- Combine marinade ingredients and place meat and marinade into a zippered plastic bag.
- Refrigerate for a minimum of two hours to overnight (up to 24 hours).
- Remove meat from refrigerator about 30 minutes before grilling.
How to Grill London Broil
- Preheat grill
- After allowing meat to sit at room temperature for 30 minutes.
- Grill meat for 4-5 minutes per side, depending on thickness of meat and desired doneness. 125-130 degrees F for rare, 135 degrees F for medium-rare and 145 degrees F for medium. It can also be cooked under the broiler in the oven. We like to serve it medium-rare.
How to Cook London Broil without a Grill
You can also broil the meat.
- Preheat broiler to high.
- Place meat on a broiler pan, discard the remaining marinade.
- Broil for 8-12 minutes (depending on desired doneness) and turn the meat once, halfway through the broiling process. Time will also vary depending on how thick your meat is.
- Transfer to cutting board and allow to rest for five minutes and then slice.
Tip from Leigh Anne
- Always use a meat thermometer to check the temperature of your meat. Do not cut into it with a knife, this will release the juices which helps to keep the meat moist and tender.
- If you are using fresh herbs instead of dried herbs in your marinade, use twice as much.
- Allow meat to sit for 5-10 minutes before slicing.
- Cut meat diagonally, across the grain into thin slices.
- Garnish with some fresh parsley or chives.
Frequently Asked Questions
If you can’t find London Broil you can use other cuts of beef such as flank steak, top round steak, top round roast or skirt steak.
You want to cut the meat going across or against the grain (this is across the natural lines you see running through the meat.). This will make the meat more tender, juicy and easier to chew.
If you don’t have balsamic vinegar you can use rice vinegar. You can also use apple cider vinegar or red wine vinegar and add in 1/2 tsp of sugar for your tablespoon of vinegar
The cooked steak will last in an airtight container in the fridge for 3-4 days. It can also be stored in the freezer for 2-3 months. Allow frozen meat to thaw in the refrigerator overnight before serving.
Check out these other marinade recipes:
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London Broil Marinade
Ingredients
- 1 2-2 1/2 lb. London Broil
Marinade
- 1/2 cup soy sauce
- 2 Tbsp balsamic vinegar
- 2 Tbsp Worcestershire Sauce
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 2 Tbsp honey
- 1 tsp garlic minced
- 1 tso oregano
- 1/2 tsp basil
- 1 tsp parsley `
- 1/2 tsp salt
- 1/2 tsp pepper
Instructions
- Combine all marinade ingredients together
- Place meat into a large zipper bag and cover with marinade.
- Marinate for 2 – 24 hours in the refrigerator.
- Remove meat from refrigerator 30 minutes before grilling.
- Grill over medium heat for 4-t minutes per side or until desired doneness
- Let stand for 10 minutes and then cut diagonally across the grain into thin slices
Tips & Notes:
- Always use a meat thermometer to check the temperature of your meat. Do not cut into it with a knife, this will release the juices which helps to keep the meat moist and tender.
- If you are using fresh herbs instead of dried herbs in your marinade, use twice as much.
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Nutrition Facts:
Originally posted June 16, 2010
Nicole Stockton says
Do you flip midway? or 10-15 on each side?
John says
Sounds good, but I was wondering if this could be done in the oven with or without being wrapped in tin foil.
Leigh Anne says
John, I would think it could.
JP says
The can of Coke gives it a smoked flavor accoring to my sister in law… I am definitely using this this weekend!
Rona says
This recipe sounds delicious. I’ll have to bookmark it.