6 servings

Grilled Marinated London Broil

Recipe by: True Taste Buds

This Grilled Marinated London Broil Recipe transforms an affordable cut of beef into a tender, juicy masterpiece perfect for weekend cookouts. A savory blend of soy sauce, garlic, and bright citrus works magic overnight to guarantee maximum flavor in every single bite.

★★★★★ 4.94 from 200 votes
PREP TIME 15 mins
COOK TIME 12 mins
TOTAL TIME 27 mins
SERVINGS 6
Grilled Marinated London Broil

Ingredients

  • 1 (2 pound) top round steak or flank steak
  • 1/2 cup olive oil
  • 1/4 cup balsamic vinegar
  • 1/4 cup fresh lemon juice
  • 1/4 cup low-sodium soy sauce
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons brown sugar, packed
  • 4 cloves garlic, minced
  • 1 tablespoon Dijon mustard
  • 1 teaspoon dried oregano
  • 1 teaspoon freshly cracked black pepper
  • 1/2 teaspoon kosher salt

Instructions

  1. Take a sharp knife and make shallow crisscross cuts across both sides of the meat. Score the beef about a quarter inch deep.
  2. Grab a medium bowl to mix up your powerful flavor base. Whisk the oil, acids, and seasonings together until the sugar dissolves.
  3. Place the beef into a gallon-sized zip-top bag and pour the liquid over the top. Seal tightly and refrigerate for at least 8 hours.
  4. Remove the bag from the fridge about 45 minutes before you plan to grill. Letting the meat warm up slightly ensures it cooks evenly on the hot grates.
  5. Fire up your outdoor grill to a high heat setting. Carefully brush the hot grates with oil using folded paper towels and tongs.
  6. Place the steak on the scorching grates and do not move it. Grill for 4 to 6 minutes per side until you see dark char marks.
  7. Transfer the beautifully charred steak to a large cutting board. Cover loosely with foil and let it sit undisturbed for exactly 10 minutes.
  8. Identify the direction of the muscle fibers running across the steak. Angle your knife and slice very thinly across those lines for maximum tenderness.

Notes

Tip: Squeeze as much air out of the bag as possible so the meat stays completely submerged. Tip: A sharp carving knife makes slicing thin strips much easier and cleaner than a standard chef's knife.

Nutrition

Calories: 310 kcal | Carbohydrates: 5 g | Protein: 34 g | Fat: 16 g | Saturated Fat: 4 g | Cholesterol: 90 mg | Sodium: 646 mg | Fiber: 0 g | Sugar: 4 g