This tender, juicy Marinated London Broil Steak is simply amazing. Herbs, spices, Worcestershire sauce, soy sauce and apple cider vinegar combine to make the most delicious London Broil recipe you’ve ever tasted.
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Juicy, Mouthwatering London Broil
There’s nothing quite like a juicy steak dinner, and this marinated London broil is especially delicious! It’s a festive, hearty and satisfying meal option that comes together super easily. The marinade is perfectly balanced with tangy, savory, garlicky ingredients that’ll make your mouth water.
I like to serve the thin, tender slices of this steak over mashed potatoes or salad for a satisfying dinner or quick lunch. Depending on how large your steak is, and how much you need for each person, this recipe can feed several people comfortably. It’s a great way to make steak for up to six people without having to cook in batches or fire up a grill.
Are you hungry yet? I sure am! Let’s dive in and go over all the steps to make this real simple, yet very tasty steak.
Why You’ll Love This London Broil Recipe
This recipe is one of my all time favorite steak recipes. Here’s why.
- Mouthwatering marinade. This London broil marinade is perfectly savory with a bit of tang, thanks to ingredients like Worcestershire sauce and vinegar.
- Only needs an hour to marinate. Another thing to love about the marinade is that it requires just an hour, which is perfect for weeknights when you didn’t have time to throw it together in the morning.
- Tender, juicy steak. London broil has a reputation for being a bit tough but if you follow this recipe closely, you’ll end up with tender, juicy slices of steak every time.
What is London Broil?
These days, London Broil seems to be applied to any large, thick steak that’s on the lean side. You’ll often find top sirloin steaks labeled London Broil, for example. But, for this recipe, we’ll stick to tradition and use a flank steak.
To make London Broil, you marinate your flank steak in a flavorful marinade, then broil it under high heat until it’s medium-rare or medium; cooking it any more than that will make the lean flank steak tough, dry, and unappealing.
Then, you let the broiled flank steak rest. Finally, a good London Broil is cut very thinly against the grain. This helps the naturally tough cut of meat to taste tender and juicy, rather than stringy and difficult to eat. The result? Thin, tender, and extremely flavorful slices of perfectly cooked beef.
What You’ll Need
This ingredient list might seem long, but nearly all of the items are pantry staples to make the marinade. The recipe itself is effortless.
- Flank Steak: To serve six people, I recommend one 2-pound flank steak.
- Olive Oil: The base of the marinade is ¼ cup of good olive oil.
- Soy Sauce: You’ll need ¼ cup of soy sauce, preferably low sodium.
- Worcestershire Sauce: Two tablespoons of this sauce add savory umami flavor.
- Apple Cider Vinegar: This adds a nice tang to the London broil marinade and also helps tenderize the steak. If you need to substitute, try using regular vinegar or white wine.
- Sugar: I like to use brown sugar in my marinade; you could also use honey or maple syrup.
- Fresh Garlic: Mince or press 3 to 4 cloves of garlic.
- Seasonings – Smoked paprika, oregano, thyme, coriander, salt, and pepper all add flavor to this London broil marinade.
How to Make London Broil
It’s so easy to make this steak! First, you’ll marinate it, and then it goes into an ovenproof skillet. A quick sear on the stove, followed by a blast of heat under the broiler, and it’s done!
- Make Marinade: In a small bowl, whisk together your olive oil, soy sauce, Worcestershire sauce, apple cider vinegar, brown sugar, minced garlic, paprika, oregano, thyme, coriander, salt and pepper. If you’re using regular soy sauce instead of low-sodium soy sauce, use less salt; you can always add more later.
- Marinate Steak: Place the whole flank steak in a gallon-sized ziploc bag. Pour the marinade into the bag with the steak. Seal the bag and massage the marinade all around the steak. Set aside for 1 hour to marinate, OR refrigerate for up to 8 hours.
- Prepare Steak, Pan & Broiler: Take the steak out of the fridge 20 minutes before you’re ready to cook it. Preheat your oven to BROIL (choose “high” if you have high and low broiler settings). Set a 12-inch cast iron skillet over high heat on your stovetop and let the skillet get hot. You’ll know it’s hot enough when a drop of water sizzles on contact with the skillet.
- Cook Steak on Stovetop: Remove your steak from the bag of marinade, and shake off any excess. Transfer the steak to the hot skillet; make sure it sizzles. Cook for 2 minutes and then flip and continue to cook for 1 minute, or until just browned on the bottom.
- Broil Steak: Transfer the skillet to the oven and broil for 5 minutes; flip the meat over and broil for 4 to 5 more minutes, or until the internal temperature registers at 125-130˚F. DO NOT cook it longer than that or the steak will be tough and chewy. Use an instant read meat thermometer to check for doneness.
- Rest, Slice & Serve: Remove the skillet from the oven and transfer the steak to a cutting board. Let it rest for 8-10 minutes. Slice thinly and garnish with parsley before serving.
Tips for Success
Cooking London broil might seem a bit tricky since flank steak can be tough, but you can count on a delicious result if you cook it carefully and follow the right steps. Here are some tips to help you make this dish the best it can be.
- Score the Meat: For maximum tenderness, some cooks recommend scoring the meat in a crisscross pattern to help the marinade soak in and to break up tough connective tissue.
- Cook It Hot: It’s important to have the pan hot enough to sear the steak, or else it won’t stay juicy. The heat sears the outside of the meat, keeping the juices inside.
- Cut It Thin: Cutting the cooled steak into nice thin slices against the grain is the final step to making sure it’s tender and juicy. Thicker slices, or worse, slices cut with the grain, will be tough. A sharp knife is really important here.
What to Serve with London Broil Steak
This delicious steak goes well with just about everything, from mac & cheese to salad to soup. But if you’d like to have a few specific suggestions, I’m happy to recommend some of my favorite sides!
- A Cozy Mash: From plain mashed potatoes with butter to this scrumptious Instant Pot Mashed Cauliflower with Garlic and Chives, a tasty mash is just right with London Broil.
- A Fresh Salad: I particularly like this Radish Cucumber Tomato Salad with steak; the flavors are bold, earthy and refreshing. Perfection!
- Homemade Bread: I’m a big fan of homemade bread! There are all kinds to make, but sometimes a good Whole Wheat Focaccia just hits all the right notes. I love its homespun flavor and hearty texture.
How to Store and Reheat Steak Leftovers
If you have leftover steak, be sure to follow these simple storage and reheating instructions.
- To Store: Wrap the steak tightly in plastic wrap or place it in a food storage bag and press out as much air as possible before sealing. London broil will keep for up to 3 days in the refrigerator.
- To Reheat: It’s best to place your steak on the counter at room temperature for about 15 to 20 minutes before reheating it. That way, it only needs a little bit of heating to come to the proper temperature. Less heat means less drying! From there, I recommend placing the steak in a covered skillet over low heat, and cooking until it comes just to the correct temperature. The correct temperature is 135°F for medium, or about 130°F for medium-rare.
Can I Freeze Marinated London Broil?
Yes, you can. Just tightly wrap with plastic wrap and aluminum foil over the steak, or pack the slices in an airtight container, then freeze for up to 2 months. Thaw in the refrigerator overnight before using.
Marinated London Broil
- 2 pounds flank steak
- ¼ cup olive oil
- ¼ cup low sodium soy sauce
- 2 tablespoons worcestershire sauce
- 2 tablespoons apple cider vinegar
- 2 tablespoons brown sugar
- 3 to 4 cloves garlic, minced
- 1 teaspoon smoked paprika
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon ground coriander
- ½ teaspoon salt
- ½ teaspoon fresh ground black pepper
- Chopped fresh parsley, for garnish
- Place steak in a gallon sized ziploc bag and set aside.
- In a small bowl whisk together olive oil, soy sauce, worcestershire sauce, apple cider vinegar, brown sugar, minced garlic, paprika, oregano, thyme, coriander, salt, and pepper. IF you’re not using low sodium soy sauce, add less salt; you can always add more later.
- Pour the marinade over the steak inside the ziploc bag; seal the bag and massage the marinade all around the steak. Set aside for 1 hour to marinate, OR refrigerate for up to 8 hours.
- Take the steak out of the fridge 20 minutes before you’re ready to cook.
- Preheat oven to BROIL. If you have a HIGH or LOW Broiler setting, set it on HIGH.
- Set a 12-inch cast iron skillet over high heat and heat it up until hot.
- Remove steak from marinade, shake off any excess, and transfer steak to the hot skillet; make sure it sizzles. Cook for 2 minutes; flip and continue to cook for 1 minute, or until just browned.
- Transfer skillet to the oven and broil for 5 minutes; flip the meat over and cook for 4 to 5 more minutes, or until internal temperature registers at 125˚F to 130˚F. DO NOT cook it longer than that because the steak will be tough and chewy. Use an instant read meat thermometer to check for doneness.
- Remove skillet from oven and transfer steak to a cutting board; let stand for 8 to 10 minutes before cutting.
- Slice thinly and garnish with parsley.
- NET CARBS: 4 g
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
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