Description
This flavorful London Broil marinade combines savory soy sauce, rich olive oil, tangy balsamic vinegar, and aromatic herbs to tenderize and enhance the beef. Perfect for grilling or broiling, this marinade infuses the meat with bold, balanced flavors, resulting in a juicy and tender steak ideal for any occasion.
Ingredients
Scale
Marinade Ingredients
- 1/4 cup soy sauce
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- 2 tablespoons Worcestershire sauce
- 2 cloves garlic, minced
- 1 tablespoon Dijon mustard
- 1 tablespoon honey or brown sugar
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
Meat
- 1 London broil (about 1.5 to 2 pounds)
Instructions
- Prepare the marinade: In a small bowl, whisk together soy sauce, olive oil, balsamic vinegar, Worcestershire sauce, minced garlic, Dijon mustard, honey or brown sugar, dried rosemary, dried thyme, black pepper, and salt until the mixture is well combined and smooth.
- Marinate the meat: Place the London broil in a resealable plastic bag or shallow dish. Pour the marinade over the meat, ensuring it is fully coated on all sides. Seal the bag or cover the dish with plastic wrap.
- Refrigerate: Refrigerate the marinating meat for at least 2 hours, though 4-6 hours or overnight is best to allow the flavors to fully penetrate and tenderize the beef.
- Remove from marinade: When ready to cook, take the meat out of the marinade and let any excess liquid drip off to avoid flare-ups during cooking.
- Cook the London Broil: Grill or broil the meat over medium-high heat for about 4-6 minutes per side, depending on thickness and desired doneness (medium-rare is recommended). Use tongs to flip the meat gently.
- Rest the meat: Let the cooked London broil rest on a cutting board for 5-10 minutes. This helps redistribute juices within the meat for maximum tenderness and moisture retention.
- Slice and serve: Slice the meat thinly against the grain to maximize tenderness and serve immediately with your choice of sides.
Notes
- For best results, marinate overnight to enhance flavor and tenderness.
- Always slice against the grain to make the meat easier to chew.
- Adjust cooking times based on the thickness of the meat and your preferred doneness.
- Leftover marinade can be boiled and used as a sauce, but do not reuse raw marinade directly.
- This marinade also works well with other beef cuts like flank steak or top round.
