London Broil Marinade

Step-by-Step: How to Cook Marinated London Broil

Think of this section as me standing next to you in the kitchen, walking you through it just like my mom would (including helpful tips you won’t find in the recipe card):

Step 1: Whisk the Marinade

Whisk together soy sauce, balsamic vinegar, Worcestershire sauce, olive oil, lemon juice, garlic, ginger, and brown sugar. Keep stirring until the sugar dissolves. This combo is the key to that perfect balance of savory, tangy, and just a little sweet.

** Tip: Taste the marinade before adding extra salt. Soy sauce brings plenty on its own.

Step 2: Marinate the Meat

Slip the steak into a big zip-top bag and pour in the marinade. Squeeze out as much air as you can, then seal it tight. Massage the bag gently so every inch of the meat is coated. Place it in the fridge for at least 4 hours, flipping it over once or twice along the way.

Step 3: Bring to Room Temperature

About 30 minutes before cooking, take the steak out of the fridge and let it sit on the counter. This helps it cook more evenly and keeps the juices locked inside.

Step 4: Grill or Broil

• On the Grill: Start over direct heat for about 4 minutes per side to get those pretty grill marks. Then move it to indirect heat until the steak reaches your preferred doneness.
• In the Oven: Preheat the broiler and broiler pan for 10 minutes. Broil the steak 8 to 12 minutes total, flipping halfway through. Keep a close eye so the sugar doesn’t burn.

** Check for Doneness: A meat thermometer is your best friend here. Aim for 125-130°F for rare, 135°F for medium-rare, or 145°F for medium.

Step 5: Rest, Slice, and Serve

Once the steak is cooked, let it rest on a cutting board for 10 minutes. This keeps it juicy. Grab a sharp knife and slice the meat. Taste and season with kosher salt and ground black pepper, or garnish with chopped fresh herbs or scallions. For a flavor boost and a restaurant-style finish, top the steak with pats of room temperature butter. The butter melts over the hot steak and mixes with its juices, creating a rich, silky sauce right on the surface.

** Tip: Slice the meat thinly against the grain (perpendicular to the natural lines that you see running through the meat). This way you cut through the fibers and shorten them, rather than cutting alongside the fibers.

Serving Suggestions

There are so many ways to enjoy a marinated London broil:

• Pair it with grilled potatoes, au gratin potatoes, mashed potatoes, creamy baked mac and cheese, and Southern-style green beans for a classic Southern meal.
• Slice it thin and tuck it into warm tortillas with vinegar coleslaw for easy steak tacos.
• Use leftovers on top of a spinach salad or baked potato for a quick lunch.
• Then, add a cream cheese pound cake for dessert.

Variations and Customizations

• Use rice vinegar or red wine vinegar instead of the balsamic.
• Add Dijon mustard for an extra punch of flavor.
• Toss in fresh herbs like rosemary or thyme if you’ve got them.
• Substitute with maple syrup or honey in lieu of the brown sugar.
• Make the marinade spicy by adding crushed red pepper flakes or cayenne.

Preparation and Storage Tips

• Store: The cooked steak will last in an airtight container in the refrigerator for 3-4 days.
• Freeze: You can also wrap the leftovers tightly and store in the freezer for up to 3 months. Thaw the frozen meat in the refrigerator overnight. Use the leftovers on sandwiches, on top of a steak salad, or in quesadillas.
• I do not recommend freezing the raw steak in the marinade. Extended exposure to the acids in the marinade, combined with damage from ice crystals, can cause the meat to become mushy.
• How to Reheat: Warm individual servings of steak in the microwave for about 30 seconds, or just until it reaches the desired temperature.

FAQs and Troubleshooting

• How long should I marinate London Broil? At least 4 hours for flavor and tenderness, but no longer than 2 days or the meat may turn mushy.
• What if my steak is too salty? Stick with reduced-sodium soy sauce and avoid adding extra salt until after cooking.
• Why slice against the grain? Those long muscle fibers make meat chewy. Cutting across them shortens the fibers, which makes every bite more tender.
• What if my steak burns under the broiler? Move it a little farther from the heat or switch to finishing with indirect heat (from the oven) after the initial high-heat sear.