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A simple 5-minute London broil marinade turns an affordable steak into a tender, juicy, and flavorful piece of meat! The easy, healthy dinner comes together in just minutes, can be prepped in advance, and tastes delicious when seared and charred on the grill or under the broiler.
Table of Contents
If you love beef recipes, be sure to try this grilled beef tenderloin, a simple steak marinade for grilling, and the best filet mignon in a cast iron skillet, too!
How to Make a London Broil Marinade | 1-Minute Video
This is one of the best recipes for marinade. I’ve made this several times and it comes out perfect every time.
– Shawn
What to Know Before You Get Started
- The term “London Broil” doesn’t refer to a specific cut of meat, but instead is a name that butchers often give to a handful of cuts of beef, such as top round roast (top round steak), flank steak, or skirt steak. This budget-friendly beef is a lean-muscle cut, which tends to be tougher than other cuts thanks to its low fat content. Sizes of London broil can differ, but most butchers cut the meat to about 12-inches long and 2-inches thick, weighing about 2 lbs. If your meat is thicker than that, just plan to cook it a bit longer.
- If you have a few minutes to whisk together this marinade, then your job is practically done! Just remember to allow plenty of time for the beef to sit and marinate. It’s a great make-ahead option for busy nights or for entertaining friends.
- Marinate the meat for at least 4 hours (preferably longer) to help tenderize the tough cut. It is possible to marinate London broil too long. I don’t recommend leaving the meat in the marinade for more than 1-2 days. The acid or enzymes in the marinade eventually cause the meat’s tissue to break down and become mushy.
- The typical preparation of London broil includes marinating the meat for several hours, followed by high-heat searing in an oven broiler or on an outdoor grill. I’ve included both options in the recipe card below, so pick whichever method you prefer.
- 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.
How to Cook London Broil
This London Broil marinade is a great option when you crave a steak, but you also want to make healthy choices. I’ve shown the grilled version here, but the recipe below also includes directions for how to cook London broil in the oven (under the broiler) if you prefer.
- Whisk together all of the marinade ingredients.
- Pour into a Ziploc bag or a large dish.
- Add the London broil, toss to coat the meat in the marinade, and cover or seal.
- Refrigerate and let the meat marinate for at least 4 hours, or up to 2 days. Occasionally toss the meat in the marinade to make sure that the marinade is evenly distributed on the steak.
- Remove the meat from the marinade, discard the marinade, and pat the meat dry.
- Cook on the grill or under the broiler until the meat reaches the desired temperature — about 125-130°F for rare (a cool red center), 135°F for medium-rare (a warm red center), or 145°F for medium (a warm pink center). Exact cooking times will vary depending on the size, thickness, and temperature of your meat when you cook it. As a result, a meat thermometer is the best way to know when your London broil is done. The brown sugar in this marinade helps create a nice sear on the outside of the steak, but it also makes it easier for the meat to burn. As a result, it’s best to grill the steak for about 4 minutes per side over direct heat (to get those nice grill marks). Then move the steak to indirect heat for the rest of the cooking time (to prevent burning).
- Taste and season the meat with kosher salt and ground black pepper, or garnish with chopped fresh herbs or scallions.
Serving Suggestions
Pair the marinated London broil with Aunt Bee’s 3-ingredient buttermilk biscuits, Southern cornbread, grilled potatoes, Dutch Oven mac and cheese, Southern potato salad, classic pasta salad, or Southern macaroni salad. For some added veggies, try a classic wedge salad, vinegar coleslaw, Southern-style green beans, corn on the cob in the oven, roasted broccoli, or Chinese ramen noodle coleslaw.
Preparation and Storage Tips
- How to Store: The cooked steak will last in an airtight container in the refrigerator for 3-4 days.
- How to Freeze: You can also wrap the meat 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.
Made dinner for my wife, it was delicious and easy to make. This site has awesome recipes for a variety of meats.
– Jeff
More Marinade Recipes to Try
Chicken Thigh Marinade (Grilled or Baked)
3 hours hrs 17 minutes mins
Salmon Marinade with Garlic, Lemon, and Herbs
45 minutes mins
Honey Garlic Dijon Pork Tenderloin Marinade
8 hours hrs 40 minutes mins
London Broil Marinade
Prep: 5 minutes
Cook: 18 minutes
Total: 4 hours 23 minutes
It only takes 5 minutes to whisk together this simple and flavorful London broil marinade!
Ingredients
For the Marinade:
- ¾ cup reduced-sodium soy sauce
- 2 tablespoons balsamic vinegar
- 2 tablespoons Worcestershire sauce
- 2 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- 2 teaspoons minced garlic
- 1 teaspoon minced fresh ginger
- 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.
Video
Notes
- Marinate the meat for at least 4 hours (preferably longer) to help tenderize the tough cut. It is possible to marinate London broil too long, so I don’t recommend leaving the meat in the marinade for more than 1-2 days. After that point, the acid or enzymes in the marinade can cause the meat’s tissue to break down so much that it becomes mushy.
- The brown sugar in this marinade helps create a nice sear on the outside of the steak, but it also makes it easier for the meat to burn. As a result, it’s best to grill the steak for about 4 minutes per side over direct heat (to get those nice grill marks), but then move the steak to indirect heat for the rest of the cooking time (to prevent burning).
Nutrition
Serving: 5.3ounces beef and 1 tablespoon marinadeCalories: 321kcalCarbohydrates: 1.9gProtein: 54gFat: 6.7gSaturated Fat: 0.2gCholesterol: 133.3mgSodium: 433mgSugar: 0.9g
Substitutions and Variations
- The soy sauce provides salty umami flavor. Use less-sodium soy sauce, if desired.
- Balsamic vinegar is an acidic component that helps tenderize the meat and adds brightness to the marinade. You can substitute with an equal amount of rice vinegar. Alternatively, for every 1 tablespoon of balsamic vinegar, substitute 1 tablespoon of cider vinegar or red wine vinegar plus ½ teaspoon sugar.
- Olive oil helps transfer fat-soluble flavors onto the meat and also helps retain moisture. Fats round out flavor profiles and keep sharp or acidic flavors from dominating. Vegetable oil or canola oil will both work, too.
- Substitute with maple syrup or honey in lieu of the brown sugar.
- Dijon mustard would also be a great addition to the marinade.
- You might also like to add fresh herbs or dried herbs to the marinade. Good options include thyme, oregano, chives, fresh parsley, basil, and rosemary. An Italian seasoning blend would also work well.
- Make the marinade spicy by adding crushed red pepper flakes or cayenne.
This post was originally published in July, 2017. It was updated in July, 2024.
This is such a great idea, Blair! I love ordering london broil out, but i’ve never thought to make my own before. I’m loving this simple marinade! Definitely going to try this the next time we have steak. Sounds perfect for the summer, too!
It really doesn’t though. I do substitute soy for low sodium Dale’s sauce, and add a bit more ginger and garlic, but it’s a very tasty marinade.
What can I use in place of balsamic vinegar?
Also, broil on high or low.
Hi, Gloria. You’ll want to broil on high to get that nice char. If you don’t have balsamic vinegar, you can use red wine vinegar or cider vinegar. For every 1 Tbsp. balsamic vinegar, substitute 1 Tbsp. cider vinegar or red wine vinegar plus ½ tsp. sugar. Enjoy!
When grilling, how long do you leave it on indirect heat and at what grill temperature setting?
Hi, Lisa! The grill should be set to high heat (about 400 degrees F). The amount of time that you leave it on indirect heat will completely depend on the size and thickness of your steak, the temperature of the steak when it goes onto the grill, and the temperature of the grill itself (these can all vary slightly). In general, it will probably need about 10 more minutes, but that’s flexible — a meat thermometer is the best way to know when your piece of meat is done. Hope that helps!
Very good marinade. I marinated the meat yesterday and grilled it today. It was very tasty and the London Broil was tender. Thank you for this recipe. I will use it again.
Excellent! Thanks, Denise! I’m so glad to hear that you enjoyed it! 🙂
Hey, Billie! Good for you! My husband is usually the grill master too, so I always feel accomplished when I can successfully grill a piece of meat. 🙂
You’ll want to preheat your gas grill to HIGH heat. A London Broil doesn’t need too long to cook, so once it goes on the grill, the meat should only require about 5-10 minutes per side (depending on how well done you like it). By cooking on high heat, you’ll get that nice crispy outer layer without over-cooking the inside. Just keep an eye on the temperature so that you know when to pull it off.
Don’t forget to let the meat rest for at least 10 minutes after you take it off of the grill before slicing and serving. Enjoy!
I am ready to broil but I wonder if I should Pan sear it first to get that crispy edge or should I not do that?
Hi, Stephanie! No, you shouldn’t need to pan sear the meat first. The high heat of the broiler should give you that crispy edge. 🙂
Hi, Debbie! Do you have a meat thermometer? That’s always the best way to get your meat exactly how you like it, since cooking times can vary depending on the size, thickness, and starting temperature of your particular piece of meat.
For a medium (NOT medium rare) London Broil, internal temp should reach 150 degrees F.
If you’re broiling the meat, I would try 12-13 minutes per side to get closer to that medium doneness that you prefer.
To bake it in the oven, I would put the meat (along with the marinade to keep it from drying out) in a roasting pan. Bake at 400 degrees for about 2 hours, or until really tender.
I was thinking about this for our supper tonight and I want to make sure this is right. For baking ~ Bake at 400 for 2 hours?
Sallie
Hey, Sallie! I would bake it at a lower temperature for a bit longer. Try 350 degrees F for 2 1/2 – 3 hours. Enjoy!
I have never been able to do the resting time because my husband complains that the meat will be cold.
If you tent it loosely with foil while it rests, I promise that it will not be cold after a few minutes. 🙂
Is it covered while you bake it in the oven?
No, you don’t want it covered while it’s under the broiler. Getting it close to that high heat will give the meat and nice char on the outside, while still keeping it tender on the inside.
Omg I am definitely making this tonight
Awesome! Enjoy, Lyn!
Blair, Great recipe!. I had everything except olive oil and garlic for the marinade. Broil 550 degrees on my oven.
Four minutes on a side for me. It was rare and tender.
Hi, Vicki! That’s great! I’m so glad that it worked well for you. Thanks for letting me know!
Hi there!
I’m not too experienced in the kitchen, but this recipe looks delicious! Could I cook this using a cast-iron pan? If so, would I keep it on the stove-top in the pan, or place the cast-iron pan in the oven? Any tips/tricks/advice on timing would be wonderful!
Thank you!
Hi, Elise! I’ve never actually cooked my London Broil in a skillet, but I found these instructions if you want to try it: https://www.wohlners.com/blog/details.aspx?ID=46
They suggest searing the beef in a skillet first, and then transferring to the oven to finish cooking. That sounds like a good option to me, and if you use an oven-proof skillet (like cast iron), you won’t even need to switch to a baking dish. 🙂
This is one of the best recipes for marinade. I’ve made this several times and it comes out perfect every time.
Thanks, Shawn! I’m so glad that you enjoy it! 🙂
What can I substitute the soy sauce for? Any suggestions?
Hey, Katie! It kind of depends on what you have in your pantry, or why you’re avoiding the soy sauce. If you’re gluten free, you can try tamari sauce. If you don’t want to use tamari, coconut aminos is another good substitute for the soy sauce.
Hi, Natalie! While the sizes of London Broil can differ, most butchers cut the meat to about 12-inches in length and 2-inches thick, weighing about 2 lbs. If you’re worried that your meat is thicker than that, I would just plan to cook it a bit longer. A meat thermometer is the best way to determine when the meat is done, since you know it will be perfect when it reaches an internal temperature of 125 to 130 degrees for medium-rare meat. Hope that helps!
I donthave a broiler pan, so im using a wire rack lined with aluminum foil, with some slits over a baking pan in replace of it. Should i grease the foil? Or a baking spray??
Hi, Josh! You shouldn’t have to spray the foil with cooking spray. I would line the tray below with foil (for easy clean up), and then just place the meat directly on the top rack (without foil). That should work fine! 🙂
Hi, Taylor! I know that food safety regulations typically say that you should not save any marinade that has come in contact with raw meat. If you’re boiling for a long time, I imagine that any harmful bacteria will be killed…however, I don’t want to tell you to do that and then have you get sick! 🙂
So, no, but really yes.
Pro tip: if you’re worried about bacteria, reserve some sauce in a separate container. If you need extra, either double the marinade, or increase amounts by 50%, then move the extra before adding the meat.
If you don’t have time to boil it down, make a corn starch slurry (1tbsp corn starch, 2-3tbsp hot water, stir!) and add when you’re done simmering the sauce.
I tried your marinade last night and used it to marinate TWO 2 pound London Broils! It was enough for two and they were absolutely delicious! Thank you! 🙂
Wonderful! I’m so glad to hear that, Jen!!
Hi, Tony! Either flank steak or top round steak work well with this marinade. 🙂
Made this for me and my family today with some mac and cheese and cabbage with bacon. Can’t wait to have it for dinner tonight! Thank you for the recipe.
Yum! Sounds great, Colleen!
if i choose the oven,shoud i cover the meet ??
Hi, Saul! No, if you’re broiling the meat you don’t want to cover it. Let it get that nice char on the outside (similar to a grill). If it starts to get too dark, you can always cover loosely with foil at the end if necessary.
Made this for me and my family today with some mac and cheese and cabbage with bacon. Can’t wait to have it for dinner tonight! Thank you for the recipe.
This recipe sounds awesome and can’t wait to try it. I just purchased a London Broil at my grocery store and have been searching on how to cook it to perfection. Do you recommend broiling it or baking it in the oven ?
Hi, Debra! You can do it either way, so it really depends on how much time you have. If you are planning to be home and you want to cook it slowly, you can bake it in the oven at 350 degrees F for about 2.5 – 3 hours, basting regularly. I usually broil it, which only takes about 10-12 minutes (and gives the exterior a nice crust). I like the seared outside and steak-like less done inside that you get from broiling, too. 🙂
Made dinner for my wife, it was delicious and easy to make. This site has awesome recipes for a variety of meats.
Thanks so much, Jeff!
This is the perfect London Broil recipe!! Came out wonderfully after marinating for 24 hours and grilling it on high high heat for 10 minutes on each side! I used a meat thermometer to check the temperature on the meat. pulled it at 105f , tented it and it came all the way up to 125f. I had a rather thick steak — almost like a filet of beef! Thank you for the delicious recipe!
Great! Thanks so much, Heather!
Hey, Cheryl! Sorry that’s confusing. I’m not sure that I understand your question, but I’ll try to help. 🙂 Whether you plan to grill or broil the meat, you just want to make sure that you pull it out of the marinade, discard the marinade, and pat the meat dry before cooking. I mentioned it twice, but you really can’t go wrong either way. Enjoy!
I used your recipe to marinate my London broil steak over night and I’m cookimg it up right now.. as it’s getting closer to being done I’m of course eating it right off the grill to sample it out and it is freaking amazing thank you so much for sharing!
That’s awesome, Michael! I hope that you enjoyed it! 🙂
Hi, Cassandra! I suggest 4 hours as the minimum amount of time, because it takes a while for the marinade to tenderize the meat. Of course, you can just marinate it for an an hour or so and it will still work — it just won’t have optimal flavor and tenderness. Hope that helps! 🙂
Thank you, I am making this now! I added organic pineapple juice since my favorite restaurant has a secret recipe and I only know two ingredients” soy sauce and pineapple juice. Those two are for sure, and the rest is your recipe. I’m sure its going to be amazing!
Yes, pineapple juice is a great addition to marinades with soy sauce. I hope you loved it! 🙂
Made this the other night. Steak was tender, but the flavor was reminiscent of beef jerky.
Wonderful recipe! Made it tonight and the London Broil was tender and delicious! Thanks for sharing!!!
Thanks, Gwen! I’m so glad to hear that!
Unfortunately if was not tender enough, giving up on London Broil on the grill.
Can I put a London broil in a the oven not broil?
Hi, Beve! Yes, there are plenty of folks who choose to bake their London Broil instead of broiling it. I haven’t tested it that way, but here’s a link to an oven-baked version that you might find helpful: https://www.wikihow.com/Cook-London-Broil-in-the-Oven
Enjoy!
Hi! Would this work in a crockpot for a few hours? I would pan sear it before throwing it in. If so, any suggestions for what to add just for extra “juice” for it to cook in?
Hi, Paige! I’ve never tried London Broil in the slow cooker, but I found this recipe that gets good reviews: https://sweetandsavorymeals.com/slow-cooker-london-broil/
She recommends searing the meat first, then cooking on HIGH for 5-6 hours or on LOW for 8-10 hours. If you need some extra cooking liquid, I would just use some of the marinade or some beef broth. Good luck, and let me know how it works!
Hi, Janet! Sure — apple cider vinegar would be a fine substitute (or try whatever else you have on hand)! 🙂
Super yummy recipe! We grilled it 10 min each side on medium high ish. It’s still London broil, but this was really good! Going in my recipe box!
Awesome! Thanks, Leslie!
Tried it and LOVED it! This recipe is very flavorful without the marinade being overpowering. I marinated for 24 hours to allow the flavor to penetrate and the salt in the soy sauce to help tenderize the meat. I grilled the London broil on high for 4 minutes on each side then moved to indirect heat and cooked to medium rare. The entire cooking time took about 40 minutes. Thank you for sharing this recipe! My husband and I loved it and will be making again!
Thanks, Michelle! I’m so glad that you enjoyed it. 🙂
I’m making this tonight, but my husband and I prefer medium well steak. How long do you recommend broiling it for? Thanks so much!
Hey, Amber! The exact timing will vary depending on the size of your meat. I like to use a meat thermometer so that I know exactly when to remove it from the broiler. In general, you will likely broil for 6-8 minutes per side. While the ideal medium rare temperature is 135-145 degrees, since the steak will continue to cook as it rests, taking it out slightly before it reaches this temperature guarantees the meat won’t overcook. Hope that helps!
What is the purpose of London Broil? can I replace it with other one?
Yes! You can use this marinade with any cut of beef that you prefer — it doesn’t have to be London Broil. Enjoy! 🙂
I use this marinade on Flank Steak it’s so good!
Thanks, Aubrey. That’s perfect!
I am a out to cook my 4th London Broil after 3 less than good attempts. I have baked, braised and grilled to 140 internal temp and have always gotten tough to chew beef.
I am using your recipe with 1 minor change, I used honey instead of brown sugar. It has marinaded for 48 hours now and I will broil 6-7 minutes per side.
I am anticipating a delicious experience and I will let you know how it turns out.
Hope you enjoyed it, Bradley! 🙂
Looks great, but it is below freezing here so no grill, and I have a gas leak, so no stove/oven. I have an electric “hot plate” to cook stove top. Any recommendations??
Hi, Martha! I hope that you’ll get to try it! I’m not experienced with cooking on a hot plate, but I found this recipe which might be helpful: https://www.simplyrecipes.com/recipes/moms_pan_fried_london_broil_steak/
Hang in there — spring will come eventually! 🙂
This was delicious. I had to omit the soy sauce because I didn’t have any on hand. It made my meat very tender as I marinated it overnight and the better part of the day. We grilled and it was still so juicy. My hubby likes his steak well done and tender. Mission accomplished. Can’t wait to try this again using the soy!
Hi, Donna! Thank you! I’m so glad that it was a hit — even without the soy sauce. 🙂
Made this today and it was great. Let it marinate for around 6 hours. Broiled on high for 5 minutes each side. Meat was very tender and had a great taste.
Perfect. Thanks, Ken!
That’s great, Kathy! Here are a few good options to try:
Corn on the cob
A green salad dressed in Buttermilk Dressing or Lemon Vinaigrette
Classic Pasta Salad or Southern Macaroni Salad
Grilled Potatoes, Mashed Potatoes or Party Potatoes
Southern Potato Salad or Easy Potato Salad
Green Beans with Bacon, Broccoli or Sesame Ginger Snap Pea Salad
Sauteed Spinach with Garlic
Cornbread or Biscuits
All of these recipes are on my blog, so feel free to use the search bar in the righthand column to find something specific. Enjoy!
I tasted the marinade before adding the London Broil, and it was delicious! I can’t wait to broil it tonight! I have a small cut (around a pound) How long would you recommend cooking on broil? We like our steaks medium rare to medium.
Thank you!
Hi, Laurie! If your steak is smaller than 2 lbs., I would flip it after 4 minutes. Then give it maybe 3 minutes on the other side, for a total of about 7 minutes. Check it early, because you can always leave it in longer, but you don’t want to overdo it. 🙂
What if I don’t have Worcestershire Sauce? Should I add something else or just leave it out?
Hi, Jennifer! You could leave it out, use extra soy sauce, or use something else like apple juice, hoisin sauce, or ketchup. Those different ingredients will obviously add a slightly different flavor, but all will be good!
Hi. This sounds so good. I do not have ginger. Is there a substitute for it? Thanks
Hi, Maggie! You can either omit the ginger, or try substituting with allspice or a little bit of cinnamon.
Hey Bob… the recipe IS there. Click on the JUMP TO RECIPE button if that’s a problem for you.
I made this last night for a steak salad with balsamic vinaigrette, chopped crispy apples, nuts and blue cheese and it was delicious! I was really surprised that the broiler would work for such a big, tough cut of meat. I marinated the LB for about 4-5 hours and then broiled it for 12 minutes. I think it would have been perfect at about 9-10 minutes, but it was still good and still fairly pink inside. In terms of tenderness, I’m spoiled by having a father-in-law who makes amazing sous-vide and grilled tri-tip, so I would not describe the LB as a particularly “tender” steak, but it was much more tender than I would have expected, given the cut. I would use this recipe again for sure.
Thank you, Jessica! Your steak salad sounds delicious!
This is my all time favorite steak marinade and so easy! I’ve used it on every kind of steak and it’s always perfect. To vary the flavor a bit I’ll use different flavored/infused balsamics. It’s fun to try the combinations. I just put a tri tip in to marinate for Mother’s Day tomorrow and used a hickory balsamic (adds a nice smokiness to it).
That’s a great idea, Rochelle! I love the idea of different flavored balsamic. Thanks for your kind note!
I have made this London Broil recipe many times and love it. Last time I was mixing up the marinade I noticed some Shiitake mushrooms drying out in the fridge so cut them up and tossed them into the marinade with the beef. Then I cooked the plumped up mushrooms in that sauce. They were salty, juicy, garnished the sliced meat beautifully, making it even more delectable.
That sounds amazing, Brenda! Thanks for the tip. I LOVE mushrooms with steak. 🙂
Woah JENNIFER
Bob actually has a point. No one and I mean NO ONE, wants to read about the history of meat. Okay so if at some point they could just get to the actual thing we were all there for, that would be great thanks.
7
Love this marinade I tend to use it on Flank Steak more than London Broil and it’s delicious. A favorite for my family thank you for sharing.
Thank you for your kind note. 🙂
Beyond a doubt this is the best marinade for ANY meat.
I used my cast iron grill pan and cooked on stove top, 4-6 min per side. Cooked to 135 for mr. (I had a 2 inch thick piece of London Broil)
I boiled down marinade to a thick sauce. We loved the sauce served drizzled on top of sliced meat.
Fantastic!!!
YUM! That sounds delicious, Chaneku! Thank you!
I followed your recipe and used your marinade. The London Broil was PERFECT!!
I cannot believe someone would comment that it was disgusting.
Definitely a success!
Thank you
Thank you, Ava!
This is a family favorite. I usually use 1 recipe for 2 pieces of meat and it works great.
Yay! Thanks, Sandra. I’m so happy to hear that!
marinated 4 hours.
Meat very tender and tasty.
I used london broil
Awesome, Jayne! Thanks so much for sharing.
I made this tonight. Gave a ‘london broil’ a good forking over on both sides to soak the marinade in. Flipped every hour, for about 4 hours because I used a bowl, not a bag in the fridge.
2 lb. cut, cooked in a small charcoal Weber, reduced to smoker temperatures with airflow, include hickory chips for flavor. Slow cooked until internal was 125f. Let rest, and reduce excess marinade in cast iron pan.
After rest, sliced thin, with liberal marinade. We served with roasted parsnips and a chop salad.
My wife wanted to make sure I saved this recipe. I will be doing this one again.
Sounds delicious, Will! Thank you so much for trying it out. We’re glad you enjoyed it!
I didn’t have balsamic vinegar and used white vinegar, marinated approx 7 hours and baked. The results were a juicy flavourful tender London Broil.
Thank you!
We’re so glad you were able to make it work for you, Gail!
This recipe was amazing!!! The only ingredient I added was a 1 tsp of sesame seed oil.
Thank you very much!
Thank you so much, Marybeth!
This recipe was amazing!!! I cooked it on my George Foreman grill after letting it marinate about 9 hours. The only ingredient I added was a 1 tsp of sesame seed oil.
Thank you very much!
I want to say, “BRAVO BRAVO”! TO START, I HAVE NOT grilled it yet, HOWEVER, when you cook all of the time like I do, tasting the marinade was enough for me to want to run to the store and QUICKLY buy some more meat to marinade!!
I KNOW 100,000% THIS IS GONNA BE SUPERBLY YUMMO!!! Even more crazy, I have a friend who doesn’t cook much and after I tasted the marinade, she came to mind. My thoughts you may ask… SHE IS MISSING OUT ON DELICIOUS FOOD AND I will go a step further to say, her hubby deserves this! He works hard and comes home to cook most of the time!! I WILL BE LOOKING AT MORE OF YOUR RECIPES AND LET YOU KNOW HOW IT ALL TURNS OUT!! GOD BLESS YOU AND YOUR FAMILY!
Char
Thank you so much, Char! We hope you enjoy this and our other recipes as well!
Was in a hurry and didn’t marinate the steak long enough (just over 3 hours). Steak had some ice crystals on it when pulled from freezer. This said, the results were excellent. Best London Broil ever cooked at home. Did add a couple of tablespoons of Chipotle Ranch dressing but that got lost in the other flavors. Will use a little more of the spicy ranch dressing next time. Recipe is a keeper. Thanks you.
Thank you, Richard!
Excellent!! Made London broil with this recipe, was outstanding!!
Thank you so much, Maryfrances!
Really outstanding!
Thank you so much, Christopher!