London Broil Marinade
User Reviews
5
London Broil Marinade
Description
This marinade combines savory, acidic, and sweet ingredients that tenderize the London Broil, often a tougher cut of beef. Soy sauce and Worcestershire add umami depth, balsamic and lemon juice provide acidity for breaking down muscle fibers, while ginger and garlic lend aromatic sharpness. The brown sugar aids in caramelization during cooking.
Marinating for at least 4 hours up to 2 days achieves tenderization without over-softening the meat, which can occur with prolonged acidic exposure. After marinating, drying the meat before grilling or broiling ensures proper sear and caramelized crust.
The recipe advises grilling initially over direct heat to create grill marks, then moving to indirect heat to finish cooking and prevent burning due to the sugar content. Resting the meat before slicing thinly against the grain preserves juiciness and tenderness.
Ingredients
For the Marinade:
- ¾ cup soy sauce reduced-sodium
- 2 tablespoons balsamic vinegar
- 2 tablespoons Worcestershire sauce
- 2 tablespoons olive oil
- 1 tablespoon lemon juice fresh
- 2 teaspoons garlic minced
- 1 teaspoon ginger fresh, minced
- 2 teaspoons brown sugar
- 1 (2 - 2 ½ lb.) London broil (top round, flank steak, or skirt steak)
Instructions
- In a large bowl, whisk together all of the marinade ingredients until completely combined. Pour marinade into a large zip-top plastic bag. Add London Broil to the bag, squeeze out all of the air, and seal the bag. Toss gently to coat the London Broil with the marinade.
- Place in refrigerator to marinate for about 4 hours (or up to 2 days), tossing occasionally to redistribute marinade.
- Remove meat from the marinade, discard the marinade, and pat the meat dry.
TO GRILL:
- Allow the meat to sit on the counter for about 30 minutes to come to room temperature. Remove meat from marinade and grill the meat for about 4 minutes per side over direct heat, then move to indirect heat until the meat reaches 125-130°F for rare, 135°F for medium-rare, or 145°F for medium. Transfer meat to a cutting board and let stand 10 minutes. Cut meat diagonally across the grain into thin slices.
TO BROIL:
- Allow the meat and marinade to sit on the counter for about 30 minutes to come to room temperature. Meanwhile, preheat the broiler and the broiler pan to HIGH. Allow to heat for 10 minutes.
- Make sure to use an actual broiler pan, rather than a baking pan. A broiler pan has a rack built in that prevents the rendered fat from becoming a fire hazard. Transfer the meat to the broiler pan and discard the marinade in the bag.
- Broil the steak for 8 to 12 minutes, turning once about halfway through. The specific time will vary depending on the size and thickness of your steak, so use an instant-read thermometer to know when your meat is done. It should be 125-130°F for rare, 135°F for medium-rare, or 145°F for medium. Transfer meat to a cutting board and let stand 10 minutes. Cut meat diagonally across the grain into thin slices.
Notes
- Marinate meat for a minimum of 4 hours and up to 2 days to tenderize without making the meat mushy.
- Brown sugar helps sear the meat but may cause burning; use indirect heat after initial grilling to avoid charring.
- Pat meat dry before cooking to promote better browning and searing.
- Rest cooked meat for 10 minutes before slicing thinly against the grain for optimal tenderness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1cup
Amount Per Serving
Calories 321 kcal
% Daily Value*
| Serving | 5.3ounces beef and 1 tablespoon marinade | |
| Calories | 321kcal | 16% |
| Carbohydrates | 1.9g | 1% |
| Protein | 54g | 108% |
| Fat | 6.7g | 10% |
| Saturated Fat | 0.2g | 1% |
| Cholesterol | 133.3mg | 44% |
| Sodium | 433mg | 18% |
| Sugar | 0.9g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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