Beef
Southern
Yield: 4-6
Author: Tammy Nichols
London Broil Marinade - Master Cookbook Recipe # 61

London Broil Marinade - Master Cookbook Recipe # 61

London Broil can be a tough cut of meat, but this 24-hour marinade is the secret to making it incredibly tender and packed with savory, herbaceous flavor. Tammy’s method of searing on the stovetop and finishing in a hot oven ensures a perfect crust and a juicy center.

This is recipe #61 in Tammy’s Master Cookbook.

Prep time: 15 minCook time: 15 minTotal time: 30 min Marinate Time: 24 hrs
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Ingredients

  • 1 London Broil steak
  • 1/2 cup soy sauce
  • 1/8 cup Worcestershire sauce
  • 1/8 cup red wine vinegar
  • 1/8 cup brown sugar
  • 1/8 cup balsamic glaze (optional)
  • Juice of 1 lemon
  • 2 garlic cloves, pressed
  • 1/8 cup fresh chopped rosemary (or 2 tsp dried / 1 tsp ground)
  • 1 tsp dry mustard
  • 1 tsp black pepper
  • 1 tsp meat tenderizer

Instructions

  1. Marinate: Combine all marinade ingredients in a gallon zip-top bag. Add the steak, seal, and refrigerate for 24 hours.
  2. Temper: Take the steak out of the fridge and let it sit at room temperature for one hour before you plan to cook it.
  3. Preheat: Place an oven-safe skillet (like a cast-iron grill pan) in the oven and preheat to 400°F.
  4. Sear: Move the hot pan to the stovetop over high heat. Sear the steak for 2 minutes per side to develop a good crust.
  5. Broil: Insert a meat thermometer into the thickest part of the steak. Return the pan to the oven and broil for about 5 minutes per side until it reaches your desired doneness (medium is recommended).
  6. Rest & Carve: Remove from the oven and let the meat rest for 5 minutes. This is critical for keeping the juices inside. Slice thinly against the grain to serve.

Notes

Tip: For an extra treat, sauté fresh mushrooms and onions in a bit of olive oil, then stir in 1/2 cup of the leftover marinade (boiled first for safety!) to create a delicious pan sauce to serve over the steak.

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Nutrition Facts

Calories

147

Fat

2 g

Sat. Fat

1 g

Carbs

15 g

Fiber

1 g

Net carbs

15 g

Sugar

10 g

Protein

17 g

Sodium

1773 mg

Cholesterol

35 mg