Name: Tender Marinated London Broil
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6
Ingredients: 2 pounds top round steak; 1/4 cup olive oil; 1/4 cup balsamic vinegar; 1/4 cup soy sauce; 3 cloves garlic; 1 tsp dried rosemary; 1/2 tsp black pepper

This tender marinated London Broil provides a restaurant quality steak experience at home. Using a simple balsamic and soy based marinade, we transform lean top round or flank steak into a juicy, flavorful masterpiece. This london broil recipe relies on an acidic marinade to break down tough muscle fibers before a high heat sear. By following specific slicing techniques and internal temperature goals, you can achieve a perfectly medium rare result every time, making it an ideal choice for healthy weeknight dinners or Sunday family meals. To ensure proper doneness and food safety, refer to the USDA safe internal meat temperature guidelines.

Why You’ll Love This London Broil Recipe

You will love this recipe because it is budget friendly yet tastes luxurious. The marinade creates a deep savory crust while the meat remains incredibly tender. It is a high protein option that requires less than 15 minutes of active cooking time. Plus, the versatility of the leftovers makes it perfect for steak salads, wraps, or sandwiches the next day. It is a foolproof method for anyone looking to master lean beef cuts.

Key Ingredients for London Broil Recipe

Top Round or Flank Steak: These lean cuts are traditional for this dish. Look for a uniform thickness of about 2 inches for even cooking.
Balsamic Vinegar and Soy Sauce: These provide the essential acid to tenderize the meat and the salt to deeply season the interior.
Garlic and Dried Herbs: Fresh minced garlic and rosemary or thyme add aromatic depth that permeates the beef during the long marinating process.
Olive Oil: This helps the marinade cling to the meat and facilitates a better sear on the grill or broiler pan.

How to Make London Broil Recipe Step-by-Step

Whisk together the vinegar, soy sauce, oil, garlic, and herbs in a large bowl or sealable bag. Place the steak inside, ensuring it is fully submerged, and refrigerate for at least 6 hours or overnight.
Remove the beef from the refrigerator 30 minutes before cooking to bring it toward room temperature, which ensures even heat distribution throughout the thick cut.
Preheat your broiler or outdoor grill to high heat. Place the steak on a broiler pan or grate, approximately 4 inches from the heat source to develop a dark crust.
Cook for about 6 to 8 minutes per side. Use an instant read thermometer to check for an internal temperature of 130 to 135 degrees Fahrenheit for medium rare.
Transfer the meat to a cutting board and let it rest for a full 10 minutes. This prevents the juices from escaping and results in a much more tender bite.

Tips for Perfect London Broil Recipe

Never skip the resting period. Cutting into the steak too early causes the internal juices to run out, leaving the meat dry and tough.
Slice against the grain. Look for the direction of the muscle fibers and cut perpendicular to them in thin strips to ensure a tender texture.
Avoid overcooking lean cuts. Because top round has very little fat, any temperature beyond medium will result in a chewy, dry texture.

Substitutions and Variations

Vinegar Swaps: If you lack balsamic, use red wine vinegar or apple cider vinegar with a teaspoon of honey for a similar acidic balance.
Gluten Free Option: Replace the soy sauce with tamari or liquid aminos to keep the savory umami flavor without the gluten.
Herb Variations: Substitute the rosemary with dried oregano and lemon juice for a Greek inspired flavor profile that pairs well with tzatziki.
Cut Alternatives: While top round is classic, this marinade works exceptionally well on skirt steak or even thick cut sirloin tips.

Serving Suggestions

Pair the sliced steak with creamy mashed potatoes and roasted asparagus for a classic steakhouse feel. It also goes beautifully with a bright chimichurri sauce or a simple garlic butter topping. For a lighter meal, serve thin slices over a large Caesar salad with plenty of parmesan.

Storage and Reheating

Storage: Store leftover steak in an airtight container in the refrigerator for up to 4 days. To reheat, slice the meat first and warm it gently in a skillet over low heat with a splash of beef broth. This prevents the steak from overcooking or becoming rubbery in the microwave.

Reheating: Reheat slices in a pan with a little butter over low heat just until warmed through to maintain tenderness.

Frequently Asked Questions

How long should I marinate the meat?

For this london broil recipe, marinate for a minimum of 6 hours. However, 12 to 24 hours is ideal for the best texture. The acidity needs time to penetrate the dense muscle fibers of the top round cut, ensuring the steak is easy to chew after searing.

Can I cook this on a stovetop?

Yes, you can use a heavy cast iron skillet. Sear the steak over medium high heat for 5 to 7 minutes per side. Because these cuts are thick, you may need to finish it in a 400 degree oven for a few minutes to reach your desired internal temperature.

What is the best temperature for London Broil?

Medium rare is the sweet spot for this cut. Aim for an internal temperature of 130 to 135 degrees Fahrenheit. Anything above 145 degrees will likely result in a very tough and dry piece of meat due to the lack of internal marbling in lean round cuts.

Enjoy this hearty and savory steak with your favorite sides. It is a reliable way to feed a crowd without breaking the bank. Once you master the marinade and the slice, this will become a staple in your kitchen rotation.

Tender Marinated London Broil