London broil is a simple, tasty way to feed a group without fuss. It gives you a big, flavorful slice of beef with a nice crust and a tender inside when you cook it right. This Tender and Juicy London Broil recipe is a real crowd-pleaser, with a bright, garlicky marinade and a quick sear that locks in juices. It tastes savory, a little sweet, and lightly tangy, and it looks great on the plate too. If you want a small, simple dessert after, try a 3-ingredient banana oatmeal muffins to keep things easy and homemade. Get ready to enjoy a juicy steak dinner that friends and family will ask for again.
How to prepare Tender and Juicy London Broil
Ingredients
- 2 to 2.5 lb flank steak or top round
- 1/3 cup soy sauce
- 1/4 cup olive oil
- 2 tablespoons Worcestershire sauce
- 2 tablespoons brown sugar or honey
- 3 cloves garlic, minced
- 1 tablespoon balsamic vinegar or lemon juice
- 1 teaspoon black pepper
- 1 teaspoon salt, or to taste
Directions
- Mix soy sauce, olive oil, Worcestershire, brown sugar, garlic, balsamic, pepper, and salt in a bowl. This is your marinade.
- Put the steak in a zip bag or shallow dish and pour the marinade over it. Press out air and seal, or cover.
- Chill and marinate at least 4 hours, up to 24 hours, turning once if you can.
- Remove steak from fridge 30 minutes before cooking, let it come toward room temperature.
- Preheat your grill or broiler to high. Oil the grates or pan lightly to stop sticking.
- Sear the steak 4 to 6 minutes per side for medium-rare, or a little longer for medium. Use a meat thermometer if you like, 130°F to 135°F for medium-rare.
- Move steak to a cutting board and rest 8 to 10 minutes. Resting keeps the meat juicy.
- Slice thin across the grain, against the lines you see in the meat. This makes each bite tender.
- Serve right away with any pan juices spooned over the top.
Why You’ll Love Tender and Juicy London Broil
- It feeds many people without a big cost, great for weeknights or company.
- The marinade gives rich flavor and helps break down the meat for tenderness.
- Quick to cook, you get a great meal in under an hour once the steak is marinated.
- Slices are attractive and easy to plate, good for salads, sandwiches, or main plates.
Tips for success
- Marinate longer for more flavor, but not more than 24 hours.
- Use a thermometer to avoid overcooking, aim for medium-rare to medium.
- Always slice thin, across the grain, to keep pieces tender.
- Pat the steak dry before searing, for a better crust.
- Let it rest after cooking, do not cut right away.
Serving Suggestions
- Serve with roasted potatoes and a green salad for a simple dinner.
- Use sliced London broil in steak sandwiches with crunchy onions.
- Top warm slices with chimichurri, garlic butter, or a light pan sauce.
- Add grilled vegetables on the side for color and balance.
FAQs
Q: What cut is best for London broil?
A: Flank steak or top round works best. They are lean and slice well after marinating.
Q: Can I make this in the oven?
A: Yes, broil on high for the same time, watching closely to avoid overcooking.
Q: How long should I marinate the steak?
A: At least 4 hours. For best flavor, marinate overnight but no more than 24 hours.
Q: How do I reheat leftover slices?
A: Warm gently in a skillet with a little beef broth or wrap in foil and heat in a low oven. Do not overheat, or the meat will dry out.
Conclusion
Try this Tender and Juicy London Broil for an easy, satisfying meal that feels special but is simple to make, and for another take on a tender result see this Perfectly Tender London Broil – The Recipe Critic.
Tender and Juicy London Broil
Ingredients
Method
- Mix soy sauce, olive oil, Worcestershire sauce, brown sugar, garlic, balsamic vinegar, black pepper, and salt in a bowl to create the marinade.
- Put the steak in a zip bag or shallow dish and pour the marinade over it. Press out air and seal, or cover.
- Chill and marinate for at least 4 hours up to 24 hours, turning once if you can.
- Remove the steak from the fridge 30 minutes before cooking to bring it closer to room temperature.
- Preheat your grill or broiler to high. Lightly oil the grates or pan to prevent sticking.
- Sear the steak for 4 to 6 minutes per side for medium-rare, or slightly longer for medium. A meat thermometer should read 130°F to 135°F for medium-rare.
- Move the steak to a cutting board and let it rest for 8 to 10 minutes to keep it juicy.
- Slice the steak thin across the grain to ensure tenderness.
- Serve immediately, spooning any pan juices over the top.
