Hey friend, let’s talk about a recipe that’ll take your steak game to the next level: London Broil Marinade! This marinade transforms a humble London broil—typically a lean, budget-friendly cut like top round or flank steak—into a juicy, flavor-packed masterpiece. It’s a bold mix of savory soy sauce, tangy balsamic vinegar, zesty garlic, and a touch of honey for balance, with herbs and spices to give it that extra wow factor. Perfect for weekend barbecues, family dinners, or meal-prep lunches that make your coworkers jealous. I started using this marinade years ago when I wanted to jazz up affordable steaks, and now it’s my go-to for grilling or broiling. It’s so easy to whip up, and the results are restaurant-quality every time. You’re gonna love how this marinade makes your London broil tender, flavorful, and totally irresistible!
Why You’ll Love This Recipe
- Big flavor, little effort: A handful of pantry staples create a marinade that packs a punch in just 30 minutes (though overnight is even better).
- Tenderizes tough cuts: Turns lean, chewy London broil into melt-in-your-mouth deliciousness.
- Versatile: Works for grilling, broiling, or even pan-searing, and pairs with tons of sides.
- Crowd-pleaser: Bold, savory flavors that everyone from kids to steak snobs will love.
- Meal-prep friendly: Marinate ahead, cook, and slice for salads, tacos, or sandwiches all week.
- Budget-friendly: Elevates an inexpensive cut of beef into something special.
- Customizable: Adjust the sweetness, heat, or herbs to make it your own.
Ingredients You’ll Need
- Soy sauce: The savory, umami base—low-sodium works to control saltiness.
- Balsamic vinegar: Adds tangy depth and a slight sweetness. Use a good-quality one for best results.
- Olive oil: Helps carry flavors and keeps the meat moist during cooking.
- Honey: Balances the tang and salt with a touch of sweetness.
- Garlic: Fresh cloves for bold, aromatic flavor. Don’t skimp here!
- Worcestershire sauce: A splash for extra savory, slightly tangy complexity.
- Dried rosemary: Earthy and fragrant—pairs perfectly with beef. Fresh rosemary works too!
- Black pepper: Freshly ground for a little kick.
- Red pepper flakes (optional): For a subtle heat if you like a bit of spice.
(Note: A complete list of ingredients with exact measurements is included in the instructions section below.)
How to Make It (Step-by-Step Instructions)
Step 1: Prep the Marinade
In a medium bowl or large zip-top bag, whisk together ⅓ cup soy sauce, ¼ cup balsamic vinegar, ¼ cup olive oil, 2 tbsp honey, 1 tbsp Worcestershire sauce, 3 minced garlic cloves, 1 tsp dried rosemary, ½ tsp black pepper, and ¼ tsp red pepper flakes (if using). Mix until the honey is fully dissolved and the marinade looks cohesive.
Pro tip: If the honey is thick, microwave it for 10 seconds to make it easier to blend.
Step 2: Prep the London Broil
Grab a 1.5–2 lb London broil (top round or flank steak). Pat it dry with paper towels and, if desired, score the surface lightly with a sharp knife in a diamond pattern (about ⅛-inch deep). This helps the marinade penetrate deeper for maximum flavor and tenderness.
Note: Scoring is optional but works wonders for thicker cuts or shorter marinating times.
Step 3: Marinate the Steak
Place the steak in the zip-top bag with the marinade or in a shallow dish, ensuring it’s fully coated. Seal the bag (removing as much air as possible) or cover the dish tightly with plastic wrap. Refrigerate for at least 30 minutes, but 4–12 hours is ideal for the best flavor and tenderness. Flip the steak halfway through to ensure even marinating.
Heads-up: Don’t marinate longer than 24 hours—the acid in the vinegar can make the meat mushy.
Step 4: Prep for Cooking
Remove the steak from the fridge 30 minutes before cooking to bring it to room temp—this ensures even cooking. Take it out of the marinade, letting excess drip off, and pat lightly with paper towels. Discard the marinade or boil it for 5 minutes if you want to use it as a sauce (never use raw marinade directly).
Trick: For grilling, preheat your grill to high (450–500°F); for broiling, set your oven to high broil and place the rack 4–6 inches from the heat.
Step 5: Cook the Steak
For medium-rare (135°F internal temp), grill or broil the steak for 4–6 minutes per side, depending on thickness. Use a meat thermometer to check doneness—London broil is best at medium-rare to medium (140°F) to avoid toughness. Let the steak rest under foil for 5–10 minutes to lock in juices.
Check this: Overcooking makes London broil tough, so err on the side of underdone and let carryover cooking finish it.
Step 6: Slice and Serve
Slice the steak thinly against the grain (look for the muscle fibers and cut perpendicular) to ensure tenderness. Serve hot with your favorite sides like roasted potatoes, grilled veggies, or a fresh salad. Drizzle with any reserved (boiled) marinade or a pat of herb butter for extra flair.
Serving idea: Fan the slices on a platter and sprinkle with fresh parsley for a gorgeous presentation.
Step 7: Store Leftovers
Cool any leftover steak completely, then store in an airtight container in the fridge for up to 4 days. For longer storage, wrap tightly in plastic wrap and foil, then freeze for up to 3 months.
Pro tip: Sliced leftovers are perfect for wraps, salads, or stir-fries.
Helpful Tips
- Meal prep it: Marinate the steak up to 12 hours ahead and store in the fridge. Cooked steak can be sliced and portioned for lunches or dinners—great in salads or tacos.
- Storing leftovers: Keep in the fridge for up to 4 days or freeze for up to 3 months. Reheat gently in a skillet or oven at 250°F to avoid drying out.
- Reheating: Warm slices in a skillet over medium heat with a splash of broth or water, or microwave in 20-second bursts, covered, to retain moisture.
- Perfect pairings:
- Drinks: Pair with a bold red wine like Cabernet Sauvignon or a crisp iced tea.
- Sides: Serve with mashed potatoes, grilled asparagus, or a Caesar salad for a classic meal.
- Extras: Add a chimichurri sauce or garlic butter for an extra flavor boost.
- Creative twists:
- Swap honey for maple syrup or brown sugar for a different sweet note.
- Add 1 tbsp Dijon mustard to the marinade for a tangy, spicy kick.
- Use fresh thyme or oregano instead of rosemary for a different herbal vibe.
- For an Asian twist, add 1 tbsp grated ginger and swap balsamic for rice vinegar.
- Make it gluten-free by using tamari or gluten-free soy sauce and checking Worcestershire ingredients.
- Quick marinating hack: If you’re short on time, poke the steak with a fork before marinating to help the flavors soak in faster.
- Grill pan option: No grill? Use a cast-iron grill pan on the stovetop over high heat for those gorgeous grill marks.
Frequently Asked Questions (FAQs)
Can I make this ahead of time?
Yes! Marinate the steak up to 12 hours in advance and store in the fridge. You can also cook it, slice it, and refrigerate for up to 4 days for quick meals.
Can I freeze this recipe?
Absolutely! Freeze the raw steak in the marinade for up to 3 months. Thaw in the fridge overnight before cooking. Cooked steak freezes well for up to 3 months, too.
What if I don’t have balsamic vinegar?
Red wine vinegar or apple cider vinegar can work, but balsamic adds a unique depth. If substituting, add an extra tsp of honey to mimic the sweetness.
Is this recipe good for meal prep?
Totally! Cooked London broil slices beautifully for salads, wraps, or bowls. Store in the fridge for up to 4 days and reheat gently to keep it tender.
How do I make it low-sodium?
Use low-sodium soy sauce, skip the Worcestershire (or use a low-sodium version), and reduce the salt in the marinade. Taste and adjust with extra herbs for flavor.
This London Broil Marinade is one of those recipes I pull out whenever I want a steak dinner that feels fancy without breaking the bank—I make it at least once a month, especially for summer grilling sessions. I love serving it with a big pile of roasted veggies and a glass of red wine, or slicing it thin for epic steak tacos. Try adding a pinch of smoked paprika for a smoky twist, and let me know how you make it yours! Drop a comment with your favorite sides or tweaks—I’m always up for new ideas.
London Broil Marinade
Ingredients
- 2 –2½ pounds London broil
- 3 tablespoons Dijon mustard
- 3 tablespoons light brown sugar
- 3 tablespoons orange juice
- 2 tablespoons soy sauce
- 2 tablespoons fish sauce
- 2 tablespoons grated fresh ginger
- 5 –6 cloves garlic minced
- ½ teaspoon crushed red pepper flakes
Instructions
- Prepare the marinade: In a bowl, whisk together Dijon mustard, brown sugar, orange juice, soy sauce, fish sauce, grated ginger, minced garlic, and crushed red pepper flakes until well combined.
- Marinate the meat: Place the London broil in a large resealable plastic bag or shallow dish. Pour the marinade over the meat, ensuring it’s well coated. Seal the bag or cover the dish and refrigerate for at least 4 hours, preferably overnight.
- Cook the steak: Remove the London broil from the marinade. Discard the marinade. Cook the steak using your preferred method: grill, broil, or pan-sear to desired doneness.
- Rest and slice: Allow the cooked steak to rest for 5–10 minutes before slicing thinly against the grain.
Notes
- For optimal flavor, marinate the meat overnight.
- Adjust the amount of crushed red pepper flakes to control the spiciness.
- Ensure to discard the marinade before cooking to prevent contamination.
- This marinade also works well with other cuts of beef or pork.
