If you’re anything like me, weeknights demand dinner that tastes amazing but doesn’t require an hour of fiddly attention after a long day. I used to mess up steak; it always came out tough or totally bland! Seriously, I thought cooking a truly great cut of beef required pro skills.
But folks, I cracked the code for weeknight win-nights, and it all comes down to the simple magic of acid and salt. This **Marinated London Broil** recipe is my absolute go-to. The marinade does all the heavy lifting, tenderizing the meat while packing in huge flavor from Worcestershire and Dijon. Trust me, once you nail this technique, you’ll never go back to just throwing plain steak on the grill. It’s shockingly easy, yet the results taste like you spent all day fussing over it!
Why This Marinated London Broil Recipe Works So Well
Honestly, this recipe is a lifesaver, and I want you to have steak success every time you try it. The results speak for themselves when you follow these simple guidelines.
- It’s incredibly easy! Mix the marinade, pour it on, and forget about it for a few hours.
- The depth of flavor is just fantastic—that savory, tangy punch from Worcestershire is key.
- You get a beautiful, tender steak perfect for slicing, even with this budget-friendly cut. It just cooks up beautifully after that soaking time! For more marinade magic, check out my tips for juicy grilled chicken too.
Essential Ingredients for Perfect Marinated London Broil
You don’t need a long grocery list for this to turn out incredible, which is part of why I love it so much for busy evenings. Precision matters here, especially with the marinade components. We need a good base for the beef, and that comes from the quality of the liquid elements we mix together. Everything works in concert!
For the Marinated London Broil Steak
First things first, you absolutely need that 2 lb London Broil steak. Don’t skimp on the quality there, because that’s what you’re centering the flavor around. For the marinade itself, which is where the magic happens, we keep it simple but potent. You’ll need a half-cup of soy sauce for that salty depth. Then, we balance it out with a quarter-cup of olive oil and two tablespoons of Worcestershire sauce—that’s non-negotiable for that classic grilled flavor profile!
For the aromatics and spice blend, make sure you have two cloves of garlic, finely minced, so it really dissolves into the liquid. Finish the blend with one tablespoon of Dijon mustard for a little bite, one teaspoon of fresh black pepper, and just a half teaspoon of dried thyme. See? Simple, powerful, and it guarantees a fantastic grilled steak!
Expert Tips for the Best Marinated London Broil Marinade
Listen, the marinade isn’t just about flavor; it’s about physics! The acidity and salt content are key to making sure your **Marinated London Broil** isn’t tough when you finally cut into it. My biggest tip on ratios is to make sure you have enough liquid overall to fully coat the steak—if your bag looks dry, splash in a tiny bit more olive oil!
When it comes to marinating time? Resist the urge to go overboard. London Broil is usually flank or top round, and those cuts are lean. If you let it sit for, say, three days, the acid in the Worcestershire sauce will start to break down the muscle fibers too aggressively, resulting in a mushy texture. Four hours is great, overnight is perfect, but really, anything over 12 hours is pushing it!
Also, never, ever put a steak straight from the fridge onto a hot grill. That shock will seize up the meat! Always pull your steak out of that cool marinade—remember to discard the used stuff—and let it sit on the counter for a solid 30 minutes. That little bit of warming time makes the difference between a perfectly cooked center and a grey band along the edges. It’s simple, but it’s a great trick I learned about to get amazing results!
If you want to dive deeper into making the absolute best marinade for beef, I shared some flavor bomb secrets over here!
Step-by-Step Instructions for Marinated London Broil
Okay, this is where everything comes together! The instructions are straightforward, but the timing is what really seals the deal on getting that juicy, flavorful result we talked about. Don’t rush the resting part; that’s the final, critical step for making sure your hard work in the marinade pays off. After all that time absorbing flavor, your **Marinated London Broil** deserves a moment to settle before slicing!
Preparing the Marinade and Marinating the Steak
First, grab a bowl and whisk together those marinade ingredients—the soy sauce, oil, Dijon, Worcestershire, garlic, pepper, and thyme—until they look totally combined, kind of cloudy but smooth. Next, tuck that steak into a sturdy resealable bag or a shallow glass dish. Pour that beautiful mixture right over the top, making sure every inch of the beef is coated. Seal it up tight and pop it in the fridge. I aim for overnight if I can, but if you’re in a pinch, four hours is the absolute minimum time you should let it soak. Seriously, when you pull it out later, toss that used marinade. We never reuse it!
Cooking Your Marinated London Broil to Perfection
Before the heat comes out, remember what I said? Let that steak sit on the counter for 30 minutes. While that happens, you need to crank up your grill or broiler until it hits medium-high heat—we want serious heat here! Lay your steak down carefully. For a gorgeous medium-rare slice with that perfect pink center, plan on four to six minutes per side. You’ll know it’s ready to come off the heat when it feels slightly firm when you press lightly. But here’s the most important secret for ANY steak: you must let it rest for a full 10 minutes on a cutting board before you touch it with a knife! This lets all those juices settle back in. Then, slice it as thinly as you can, going right against the grain. If you need extra tips on grilling steak beautifully, I love how they cook up in a Churrasco style—check that method out!
Serving Suggestions for Your Marinated London Broil
Now that you’ve got this incredible, flavorful **Marinated London Broil** off the grill and rested, you need sides that can keep up! Since the steak is so robust and savory, I like to lean into fresh, vibrant accompaniments that cut through the richness. My absolute favorite pairing is creamy mashed potatoes, but you need something green to balance things out!
I always suggest a side of simple roasted green beans; the little bit of char really matches the grill flavor perfectly. You can find my go-to recipe for amazing roasted green beans elsewhere on the site. Or, if you are feeling more Mediterranean, a big, light lemon-herb couscous works brilliantly too. It’s all about contrast when you’re serving a deeply flavored steak!
Storing and Reheating Leftover Marinated London Broil
We rarely have leftovers because, let’s be honest, this steak disappears fast! But if you manage to save some of that gorgeous **Marinated London Broil**, handle it right so it tastes almost as good the next day. You can safely keep sliced steak in an airtight container in the fridge for about three to four days. Don’t just toss the whole piece in there if you only ate half of it, please!
When you want to eat the leftovers, the key is not to reheat large chunks! That’s how you get dry steak every time. Slice the cold leftovers as thinly as you possibly can against the grain first. Then, you can pop those thin slices into a sauté pan with just a tiny splash of beef broth or water for maybe 30 seconds until they just warm through. It keeps them nice and tender! Avoid the microwave at all costs!
Frequently Asked Questions About Marinated London Broil
I get so many great questions about this recipe, which tells me you all are serious about making stellar steak! It’s really flexible, but knowing a few details ensures your **Marinated London Broil** turns out perfectly every time. Here are the things I hear most often from home cooks just trying to master the grill!
Can I use a different cut of beef for this Marinated London Broil recipe?
Yes, you totally can! London Broil is often flank steak, but skirt steak works beautifully too because they both take marinade really well. Just be careful with leaner cuts like top round, as they can dry out faster! On the flip side, I’d avoid super fatty or thick cuts like ribeye, because they don’t absorb the marinade deep enough to make sense for this recipe. Stick to flavorful, thinner cuts that benefit from that overnight soak.
What is the best way to check if my Marinated London Broil is done?
The ‘touch test’ is fun, but for serious accuracy, get yourself an instant-read thermometer! That is the real secret weapon. For that sweet spot medium-rare finish on your beef—which is what I always aim for—pull the steak off the heat when the internal temperature hits 130 degrees Fahrenheit. Remember, it will keep cooking after you pull it off while it rests. If you’re looking for more ideas on grilling different cuts, I shared some fantastic flank steak ideas as well!
If you try this and love how easy it is to get such a flavorful result, let me know in the comments below how long you let yours marinate!
Nutritional Estimates for Marinated London Broil
Now, I’m not a nutritionist, so take these numbers with a grain of salt—literally! These estimates are based on four servings using the ingredients listed, but your exact result might change depending on the brand of olive oil or soy sauce you grab. What matters is that you get a whopping 30 grams of protein per serving, which is fantastic for feeling satisfied after dinner! We’re looking at roughly 300 calories total.
Here’s the quick breakdown based on my numbers: That’s about 18 grams of fat, with only 4 grams being the saturated kind, and a solid 30 grams of good old-fashioned protein to keep you going. It definitely fits the bill for a satisfying, low-carb dinner!
Share Your Marinated London Broil Success
That’s it! You’ve officially mastered the marinade, you’ve respected the rest time, and you’ve sliced against the grain like a true professional. I honestly get so much joy out of hearing when one of my tried-and-true recipes helps someone elevate their dinner game. This **Marinated London Broil** process is so simple when you know the tricks, and I’d love to see your results!
Please jump down to the comments section below and let me know how it went! Did you marinate it overnight or just for four hours? Did you grill it or broil it? Leave me a star rating so other folks know what a winner this recipe is. I always check back to answer questions. If you’re looking for another simple roast that tastes incredible, you have to check out my recipe for sirloin tip roast next time you’re planning a special meal!
Happy grilling, friends!
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Marinated London Broil
- Total Time: 4 hr 27 min
- Yield: 4 servings 1x
- Diet: Low Fat
Description
A recipe for preparing London Broil steak with a simple marinade.
Ingredients
- 2 lb London Broil steak
- 1/2 cup soy sauce
- 1/4 cup olive oil
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 2 cloves garlic, minced
- 1 teaspoon black pepper
- 1/2 teaspoon dried thyme
Instructions
- In a bowl, whisk together soy sauce, olive oil, Worcestershire sauce, Dijon mustard, minced garlic, black pepper, and thyme.
- Place the steak in a large resealable plastic bag or shallow dish.
- Pour the marinade over the steak, ensuring it is fully coated.
- Seal the bag or cover the dish and refrigerate for at least 4 hours, or preferably overnight.
- Remove the steak from the marinade and let it sit at room temperature for 30 minutes before cooking. Discard the remaining marinade.
- Preheat your grill or broiler to medium-high heat.
- Grill or broil the steak for 4 to 6 minutes per side for medium-rare, depending on thickness.
- Remove the steak from the heat and let it rest on a cutting board for 10 minutes before slicing against the grain.
Notes
- For best results, slice the steak thinly against the grain after resting.
- You can substitute fresh herbs for dried herbs if you prefer.
- Prep Time: 15 min
- Cook Time: 12 min
- Category: Dinner
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 4 oz cooked
- Calories: 300
- Sugar: 2
- Sodium: 650
- Fat: 18
- Saturated Fat: 4
- Unsaturated Fat: 14
- Trans Fat: 0
- Carbohydrates: 3
- Fiber: 0
- Protein: 30
- Cholesterol: 85
Keywords: Marinated London Broil, grilled steak, beef marinade, easy steak recipe