Description
A flavorful and easy London Broil marinade that tenderizes and enhances the beef with a balanced blend of soy sauce, olive oil, balsamic vinegar, and aromatic herbs. Perfect for marinating 1-2 lbs of London broil to achieve juicy, tender, and savory grilled or broiled steak.
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
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 a shallow dish. Pour the marinade evenly over the meat, ensuring every surface is coated thoroughly for maximum flavor absorption.
- Refrigerate: Seal the bag tightly or cover the dish and refrigerate for a minimum of 2 hours. For the best flavor and tenderness, marinate for 4 to 6 hours or overnight if possible.
- Prepare for Cooking: Remove the London broil from the marinade, letting any excess liquid drip off. Discard the used marinade as it has been in contact with raw meat.
- Cook the Meat: Grill or broil the London broil over medium-high heat. Cook approximately 4 to 6 minutes on each side for medium-rare doneness, depending on the thickness of the meat.
- Rest and Serve: Allow the cooked meat to rest for 5 to 10 minutes to redistribute juices. Slice thinly against the grain to ensure tenderness before serving.
Notes
- Marinating overnight will yield the most tender and flavorful steak.
- You can substitute honey with brown sugar based on your preference for sweetness.
- Always discard leftover marinade that has been in contact with raw meat to avoid contamination.
- Adjust cooking times based on your preferred level of doneness and the thickness of the steak.
- Slicing against the grain is key to maximizing tenderness.
