Easy London Broil Marinade Recipe
If you love red meat, not much is better than a delicious London Broil. According to The Spruce Eats, the London Broil is not the physical cut of beef — it's actually the way you cook it. Believe it or not, the country of origin for the dish is not England, and we don't actually know where the name "London Broil" came from. What we do know is that you can just head to your favorite meat market to ask for the beautiful cut of meat, and they'll know exactly what you're talking about.
You've likely enjoyed London Broil at a restaurant, as it's been a favorite in the United States since early restaurant days (via The Spruce Eats). A cut of London Broil is typically lean and around 2 inches thick. It's also generally easier on the wallet, too, which is another added bonus. We recommend dressing up your meat with a marinade, and recipe developer Jason Goldstein of Chop Happy crafted the perfect one for you to consider.
Keep reading to find out the perfect marinade for your London Broil. And don't be alarmed by the prep time noted below, as five hours of that time is when the meat is marinating!
Gather the ingredients to prepare this easy London Broil marinade
It shouldn't be much of a chore to grab everything you need for this quick and easy marinade. You should have most items readily available in your cupboard, and will need red wine vinegar and lemon for a little bit of zesty flavor. In terms of seasoning, get out the salt, pepper, garlic powder, onion powder, red pepper flakes, and oregano. You'll also want to set aside ½ cup of extra virgin olive oil.
The MVP of the dish is, of course, your meat. Goldstein recommends a 3-pound cut of meat. "Top round or flank steak works well for this," he says.
Whisk the ingredients together in a bowl
For this next step, you'll need a large bowl. Put the red wine vinegar, lemon juice, salt, pepper, garlic powder, onion powder, oregano, red pepper flakes, and extra-virgin olive oil together. Here comes the fun part! Grab your trusty whisk, and mix everything together. Set aside ¼ cup to put on top of the meat when it's finished. Keep the rest in the same bowl, and move on to the next step!
Season the meat
This step is also super simple, but requires a bit more waiting time. Grab your slice of meat, and add 1 teaspoon of salt and pepper to both sides of the steak. Then, add the steak to the marinade. Keep it in the same bowl, or pour it into a plastic bag. At the very least, keep the meat in the fridge for five hours to marinate. You can also allow the meat to sit in the refrigerator overnight and really let those oils and spices soak in.
Take the meat out
Take your meat out of the fridge after it has time to marinate. If you used a plastic bag, toss it out since it had raw meat inside. Place the meat on a sheet pan, and use a paper towel to pat both sides dry.
Put the meat on the top rack of the oven and broil it for five minutes before flipping it over. Broil the other side for another five minutes.
Let the meat rest for 15 minutes
Once your meat is finished, take it out of the oven, and let it rest for about 15 minutes. We know it may be hard to see the beautiful slice of meat sitting in front of you, but that extra 15 minutes allows the juices to redistribute, and it will be well-worth your time.
While you're waiting, you can ponder what you may want side dishes you'd like to prepare. "The meat is amazing with mashed potatoes or rice. Use the leftovers [of meat] in a taco, burrito, or even frittata," Goldstein shares.
Slice the meat, and serve
After waiting 15 minutes, cut the meat. Goldstein recommends slicing against the grain. This means "if the meat lines go one way cut opposite of this!" Once it's cut, grab the reserved dressing, and pour it over the top of your masterpiece. If you'd like to garnish, Golstein suggests adding parsley or even pesto to add even more flavor to the meat. Give yourself a pat on the back because you did it. Now, you're ready to enjoy this delicious London Broil.
- 2 tablespoons red wine vinegar
- juice of 1 lemon
- 2 teaspoons salt
- 2 teaspoons pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon oregano
- 1 teaspoon red pepper flakes
- ½ cup extra-virgin olive oil
- 1 (3-pound) flank steak or top round
- Place the red wine vinegar, lemon juice, 1 teaspoon of salt, 1 teaspoon of pepper, garlic powder, onion powder, oregano, red pepper flakes, and extra-virgin olive oil in a large bowl or Ziplock bag. Whisk, and reserve ¼ cup separately to top cooked steak.
- Add 1 teaspoon of salt and pepper to both sides of the steak, and then add the steak to the marinade. Place in fridge for 5 hours or overnight to marinade.
- Take the steak out of the bag and cook as desired. Discard the marinade in the bag, as it was sitting in raw meat.
| Calories per Serving | 330 |
| Total Fat | 22.0 g |
| Saturated Fat | 5.9 g |
| Trans Fat | 0.0 g |
| Cholesterol | 93.9 mg |
| Total Carbohydrates | 1.5 g |
| Dietary Fiber | 0.4 g |
| Total Sugars | 0.2 g |
| Sodium | 365.0 mg |
| Protein | 30.1 g |
