Let’s be honest, some weeknights you just can’t face a huge recipe that takes hours of hands-on work, right? We all want something that tastes like we spent all day fussing over it, but only took about fifteen minutes! That is why I absolutely adore this Marinated London Broil recipe. When I first started learning how to grill steak well, I always worried about it turning out tough or bland. But getting the marinade right changes everything!

This mixture is powerful enough to tenderize that tougher cut but simple enough for a Tuesday night. Trust me, once you see how easy it is to get that intense, savory flavor infusion, this *Marinated London Broil* is going straight into your weekly rotation. I’m going to walk you through my tried-and-true method so you can master steak every single time.

Why This Marinated London Broil Recipe Works So Well

Honestly, I think this recipe is a weeknight lifesaver! People sometimes look at London Broil and think it’s complicated, but it’s all about the marinade doing the heavy lifting here. The way those simple ingredients soak into the beef makes it just melt in your mouth. If you’re looking for an easy steak marinade that delivers huge results, this is it. It’s magic, I’m telling you!

The soy sauce and vinegar combination really tenderizes the meat beautifully before it even hits the heat.
You get incredible depth of flavor without having to chop a million things or dirty every bowl in your kitchen.
It cooks lightning fast once it’s rested, so dinner is on the table quickly!

Quick Prep Time for Marinated London Broil

We are talking fifteen minutes of active work, max! You throw everything into a bag, slosh it around a bit, and stick it in the fridge. That’s it! The rest of the time is hands-off marinating time, which means you can go relax or maybe whip up a side dish—maybe even that chimichurri sauce I love so much if you’re feeling extra fancy. Minimal effort for maximum impact on your Marinated London Broil!

Essential Ingredients for the Perfect Marinated London Broil

Okay, ingredients! This is where we build the flavor foundation for our amazing Marinated London Broil. You only need a few things, but their quality really shines through, which is why I always try to get the best two-pound London Broil steak I can find. That thick piece of beef truly holds up beautifully to the marinade without drying out when you grill it. Remember, this cut needs that moisture boost!

For the marinade itself, we start with a half cup of soy sauce—make sure it’s a good quality one, it makes a huge difference in the final saltiness! Then we mix in a quarter cup of olive oil and two tablespoons of red wine vinegar unless you decide to switch things up. Don’t forget the two tablespoons of Worcestershire sauce; it adds that dark, savory undertone that screams ‘steakhouse flavor.’ We’re finishing the liquid with the flavor bombs: two cloves of garlic that you absolutely must mince finely and one teaspoon of dried oregano, plus a half teaspoon of black pepper for a little kick.

Ingredient Notes and Substitutions for Marinated London Broil

Listen, I get it, sometimes you don’t have exactly what’s on the list, and that’s okay! If you’re out of red wine vinegar, you can definitely swap it out for balsamic vinegar. It’s a little sweeter, which is delicious, but just keep that in mind when you taste your marinade later. I actually prefer using low-sodium soy sauce just because it gives me a bit more control over the saltiness, especially after adding the Worcestershire.

We’re using dried oregano here because we want it to hang out in the fridge for hours and its flavor doesn’t dissipate, but if you have fresh, just double the amount! If you happen to be making something like grilled peppers and onions alongside this, check out my other steak pairing ideas. It keeps things interesting!

Step-by-Step Instructions for Marinated London Broil

Now for the fun part—turning those ingredients into an incredible dinner! The process really is straightforward, but following these steps in order is key to getting that super tender texture we talked about with our Marinated London Broil. Grab your largest zip-top bag or a shallow glass dish; something that lets the steak lie in a single layer is best so everything gets coated evenly.

First things first, you need to whisk together all those marinade components we just discussed until they are nicely combined. Then, you put your beautiful London Broil steak right into that bag or dish. Pour all that fragrant liquid right over the top. Seriously, make sure the whole thing is swimming in there before you seal it up tight!

Marinating Technique: Flavor Infusion for London Broil

This is where patience pays off! Your steak needs a good long soak. The recipe calls for at least four hours, and that’s the absolute minimum if you need a weeknight fix. But let me tell you, if you can plan ahead and let this sit overnight—that’s when the flavor really penetrates deep. Overnight results in the best, most tender Marinated London Broil you can imagine. Before cooking, pull it out, dump that used marinade right down the sink (never reuse it!), and let the steak sit on the counter for about 30 minutes. This takes the chill off so it cooks more evenly.

Cooking the Marinated London Broil to Perfection

Hot, hot, hot! You need a screaming hot grill or broiler. We are cooking fast here, not slow roasting! For that perfect medium-rare—which is how I think this cut shines—you’re looking for about four to six minutes per side. If your steak is really thick, check it often! After you pull that gorgeous piece of meat off the heat, don’t touch it! Let it rest on a clean cutting board for a full ten minutes. This resting step is non-negotiable; it keeps all those juices locked inside. If you cut it early, you’re inviting dry steak over for dinner! If you want some ideas on what to pair with that perfectly grilled steak, I always recommend looking at my recipes that include searing peppers and onions.

Tips for the Most Tender Marinated London Broil

Even with a great marinade, there are a couple of tricks you need to know to guarantee that amazing, melt-in-your-mouth tenderness in your Marinated London Broil. The first big secret, which I already mentioned but it bears repeating because people always forget: slicing against the grain is crucial!

London Broil is usually a cut like top round, which has long muscle fibers. If you slice with the grain, those long fibers stay intact, and chewing becomes a workout! When you slice *against* those fibers, you shorten them, making every single piece significantly more tender. Look closely at the meat after it rests and you’ll see the lines—always cut perpendicular to those lines. It’s the best advice I ever got for making this cut palatable!

Another step that makes a difference is what you do right before it hits the grill. Always pat the steak dry with paper towels after it comes out of the fridge and rests for thirty minutes. A wet steak steams instead of searing! You want that beautiful crust we get from high, dry heat. If you want to play around with flavor pairings after you master the slicing, you can see some of my other favorite ways to serve beef when I throw peppers and onions into the mix.

Serving Suggestions for Your Marinated London Broil

Now that you have nailed that perfectly rested, thinly sliced Marinated London Broil, you need things to put next to it on the plate! Since this steak is so savory and packed with flavor from the marinade, you don’t want to overpower it with overly complicated sides. Keep it simple, keep it fresh.

For me, this screams for grill-friendly sides. Toss some asparagus spears with olive oil, salt, and pepper and throw them right on the grates for about five minutes. They get just a little charred and smoky, which complements that grilled steak flavor perfectly. And you absolutely need a starch that can soak up any little bit of juice left on the plate.

You can never go wrong with a crisp green salad, maybe with a light vinaigrette, but honestly, if I need something substantial that everyone loves, I turn to a great potato salad. My recipe for ultimate delicious potato salad is creamy, tangy, and works beautifully alongside this savory beef. Just one scoop of that creamy goodness next to your perfectly juicy steak, and dinner is officially legendary!

Storage and Reheating Instructions for Marinated London Broil

Okay, so sometimes you make too much, or maybe you just want leftovers for lunch the next day! Storing your extra Marinated London Broil is easy. Make sure the steak is completely cooled down, then wrap it tightly in foil or put it in a sealed container in the fridge. It should be good for about three to four days, just like any good cooked beef.

When it comes to reheating, please, please don’t just microwave a giant slab of steak—it’s a disaster waiting to happen! The secret to keeping it moist is to slice it thinly first, even straight from the fridge. Then, warm those thin slices up quickly in a skillet over medium heat with just a tiny splash of broth or water. You are just warming it through, not cooking it again. Seriously, thin slices are your best friend here!

Frequently Asked Questions About Marinated London Broil

Can I use a different cut of beef for this Marinated London Broil recipe?

That’s a great question, because sometimes stores are out of London Broil! You absolutely can substitute another lean cut. Flank steak or top sirloin work wonderfully in this recipe because they also benefit so much from the tenderizing and flavor-boosting power of the marinade. Just remember that cooking times might vary slightly depending on the thickness of the substitute cut. If you’re experimenting with cuts, maybe you want to try adding some grilled veggies like peppers and onions like I did here: check out how I pair steak with veggies!

What is the best internal temperature for Marinated London Broil?

For the absolute best texture in your Marinated London Broil, I highly recommend aiming for medium-rare, which means pulling it off the heat when it hits about 130 to 135 degrees Fahrenheit on an instant-read thermometer. That’s when it’s buttery soft and juicy. If you prefer yours less pink, go to 140°F for medium, but after that, I warn you, it starts getting a little chewier, no matter how good the marinade was!

Why do I have to rest the steak before slicing?

Oh, you absolutely must rest it! If you skip those ten minutes after cooking the Marinated London Broil, all those tasty juices we worked so hard to keep inside will just run right out onto your cutting board the second you slice into it. Resting lets the muscle fibers relax and reabsorb the moisture. It’s like letting a sponge soak up water—you want all that rich liquid staying in the meat!

Estimated Nutritional Information for Marinated London Broil

So, we’ve talked about flavor and texture, but I know some of you might be counting macros or just curious about what’s in this amazing dish. If you stick to the recommended serving size of about four ounces cooked, this Marinated London Broil is actually quite a powerhouse meal! It’s high in protein, which keeps you feeling full and satisfied after a busy day.

Here’s a quick general rundown of what you can expect per serving, based on my recipe measurements:

Calories are sitting right around 350.
Protein is fantastic, coming in at 38 grams!
We’ve got about 20 grams of total fat in there, which includes the olive oil from the marinade.
Carbohydrates are minimal, just about 3 grams total, so it’s super low carb friendly.

Now, I have to give you the standard cook’s disclaimer here. These numbers are based on my specific ingredient brands and how much marinade soaks in versus how much drips off on the grill. If you use less oil or trim more fat from the steak before cooking, those numbers will shift slightly. But generally speaking, this recipe keeps things clean and delicious!

Share Your Marinated London Broil Success

Well, that’s it! We’ve gone from a two-pound piece of beef to what I hope will be your new favorite weeknight classic. I am so eager to hear what you think of this Marinated London Broil. Honestly, when you nail that thin slice against the grain and take that first bite, you’ll understand why I rave about it!

Did it turn out juicy? Was your marinade perfectly balanced? Please jump down to the comments section below and let me know! Drop a rating for the recipe—it really helps other folks who are nervous about trying London Broil for the first time know they are in good hands over here.

If you have any extra tips or variations you want to share—maybe an amazing wine pairing or another side dish that goes perfectly with this grilled steak—I’d love to hear them! You can always reach out directly if you have a private question through my contact page, but community chatter in the comments is the best!

Marinated London Broil

Author: jekof.com
Total Time: 4 hr 27 min
Yield: 4 servings 1x
Diet: Low Fat

Print Recipe

Description

A recipe for preparing London Broil steak with a simple marinade.

Ingredients

Scale

2 lb London Broil steak
1/2 cup soy sauce
1/4 cup olive oil
2 tablespoons red wine vinegar
1 tablespoon Worcestershire sauce
2 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon black pepper

Instructions

Combine soy sauce, olive oil, red wine vinegar, Worcestershire sauce, minced garlic, oregano, and black pepper in a bowl. Whisk until mixed.
Place the London Broil steak in a large resealable plastic bag or shallow dish.
Pour the marinade over the steak, ensuring it is fully coated.
Seal the bag or cover the dish and refrigerate for at least 4 hours, or preferably overnight.
Remove the steak from the marinade and let it sit at room temperature for 30 minutes before cooking. Discard the remaining marinade.
Preheat your grill or broiler to medium-high heat.
Grill or broil the steak for 4 to 6 minutes per side for medium-rare, adjusting time for desired doneness.
Remove the steak from the heat and let it rest on a cutting board for 10 minutes before slicing against the grain.

Notes

For best results, slice the steak thinly against the grain after resting.
You can substitute balsamic vinegar for red wine vinegar if desired.

Prep Time: 15 min
Cook Time: 12 min
Category: Dinner
Method: Grilling
Cuisine: American

Nutrition

Serving Size: 4 oz cooked
Calories: 350
Sugar: 2
Sodium: 650
Fat: 20
Saturated Fat: 5
Unsaturated Fat: 15
Trans Fat: 0
Carbohydrates: 3
Fiber: 0
Protein: 38
Cholesterol: 90

Keywords: Marinated London Broil, London Broil recipe, grilled steak, marinated beef, easy steak marinade