London Broil Marinade often tastes tough and bland without the right preparation. A good marinade changes everything.
The best way to make London broil tender and flavorful is to marinate it with a balance of acid, oil, and seasonings. This step turns an affordable cut into a meal that feels special with little effort.
A marinade adds flavor and helps the meat stay juicy whether you grill, broil, or cook it in a skillet. Ingredients like soy sauce, balsamic vinegar, garlic, and herbs bring out rich flavors and break down the muscle fibers for a more tender bite.
With the right mix, you can create a steak that pairs well with simple sides. It feels just as satisfying as more expensive cuts.
This guide will show why a marinade works so well for London broil. You’ll learn how to make it step by step and adjust the ingredients to fit what you have at home.
You’ll also find tips for cooking, storing, and serving so the dish comes out right every time.
Why You Will Love London Broil Marinade
Many people enjoy London broil because it is affordable. The cut can be tough without the right preparation.
A good marinade adds flavor and helps the meat cook more tender. This makes it a smart choice for weeknight dinners and weekend grilling.
After trying a simple marinade with soy sauce, balsamic vinegar, and garlic, the results change completely. The steak comes off the grill juicy, flavorful, and easy to slice thin.
A marinade combines acid, oil, and seasonings. The acid, such as vinegar or citrus, softens the fibers. The oil keeps the meat moist, and the spices give depth of flavor.
Together, they make a lean cut taste rich and satisfying.
Reasons to enjoy using a marinade:
- Tender texture without needing expensive cuts
- Balanced flavor from a mix of savory, tangy, and slightly sweet notes
- Flexibility to grill, broil, or pan-sear with the same preparation
Here is a quick look at what a marinade can add:
| Benefit | What It Does |
|---|---|
| Tenderness | Breaks down tougher fibers |
| Flavor | Infuses seasoning into every bite |
| Versatility | Works with different cooking methods |
How to Make London Broil Marinade
Making a London broil marinade means choosing the right mix of flavors and using simple kitchen tools. The process is straightforward and turns a lean cut of beef into a tasty meal.
Ingredients
A good marinade usually includes an oil, an acid, and seasonings. Olive oil keeps the meat moist. An acid like soy sauce, vinegar, or lemon juice helps tenderize the beef.
For flavor, add Worcestershire sauce, Dijon mustard, garlic, black pepper, and dried herbs such as oregano or thyme. A touch of brown sugar or honey balances the acidity.
Here is a simple example mix:
- ½ cup olive oil
- ¼ cup soy sauce
- 2 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard
- 2 cloves garlic, minced
- 1 tbsp vinegar or lemon juice
- 1 tsp dried herbs (oregano or thyme)
- 1 tsp black pepper
- 1 tsp brown sugar or honey
This blend gives a balance of savory, tangy, and slightly sweet flavors.
Instruments
You only need a few tools to prepare and store the marinade. Use a mixing bowl to combine ingredients. A whisk or fork helps blend the oil and acid evenly.
A measuring cup and spoons make sure you have the right balance. For marinating, use a resealable plastic bag or a glass container with a lid.
If grilling, use tongs for handling the steak without piercing it. A sharp knife helps slice the cooked steak against the grain.
Keeping the tools simple makes the process quick and easy.
Step-By-Step Instruction
- Combine ingredients in a bowl and whisk until blended.
- Place the steak in a resealable bag or glass dish.
- Pour marinade over the meat, making sure it is well-coated.
- Seal and refrigerate for at least 2 hours. For best results, marinate 6–12 hours.
- Turn the steak once or twice during marinating for even coverage.
- Remove from fridge about 30 minutes before cooking to let the meat come closer to room temperature.
- Cook using your preferred method—grill, broil, or pan-sear—until desired doneness.
- Rest the steak for 5–10 minutes before slicing thinly against the grain.
These steps keep the meat tender and allow the marinade flavors to soak in.
Tips & Tricks
Marinating London broil takes both time and balance. A quick soak adds flavor, but a longer rest—at least 4 hours—helps tenderize the meat.
Overnight marinating often works best when planning ahead.
Before marinating, pound the steak lightly. This step evens out thickness, allowing the meat to cook more evenly and absorb flavors better.
It also reduces chewiness after grilling or broiling.
Use the right container. A resealable bag keeps the marinade close to the steak and makes cleanup easy.
Glass or stainless-steel bowls work well, but avoid aluminum since it reacts with acidic ingredients.
A good marinade balances acid, oil, and seasoning:
| Component | Purpose | Examples |
|---|---|---|
| Acid | Tenderizes | Vinegar, lemon juice, wine |
| Oil | Moisture & flavor | Olive oil, vegetable oil |
| Seasoning | Depth | Garlic, soy sauce, herbs, pepper |
Turn the steak halfway through marinating for even coating. Let the meat rest at room temperature for about 20 minutes before cooking. This improves texture and reduces toughness.
Always slice the London broil against the grain. This creates thinner fibers, making each bite more tender and easier to chew.
Ingredient Substitute
When making a London broil marinade, you can swap ingredients based on what you have at home. Common pantry items can replace traditional components without changing the flavor too much.
If you don’t have balsamic vinegar, use rice vinegar. You can also mix 2 tablespoons of red wine vinegar with 1 teaspoon of sugar to mimic the slight sweetness of balsamic.
If you need a Worcestershire sauce substitute, mix soy sauce with a splash of lemon juice. Coconut aminos work as a lighter option.
For oil, canola oil or avocado oil provide similar moisture and help tenderize the meat. These oils also hold up well to high heat.
For sweetness, use maple syrup or white sugar if you don’t have honey or brown sugar. The goal is to balance acidity and saltiness without overpowering the beef.
| Original Ingredient | Substitute Options |
|---|---|
| Balsamic vinegar | Rice vinegar; Red wine vinegar + sugar |
| Worcestershire sauce | Soy sauce + lemon; Coconut aminos |
| Olive oil | Canola oil; Avocado oil |
| Honey/Brown sugar | Maple syrup; White sugar |
These substitutions allow flexibility while keeping the flavors balanced.
What to Serve With London Broil Marinade
When London broil comes off the grill or broiler, the right side dishes balance the meal. Pair it with vegetables, starches, or bread to round out the flavors.
Classic potato sides work well. Mashed potatoes, roasted potatoes, or crispy fries soak up the juices. A baked potato with butter and herbs is another simple option.
Vegetables add freshness and color. Steamed green beans, roasted carrots, or grilled asparagus are good choices. A crisp salad with a light vinaigrette can cut through the richness of the meat.
For something hearty, beans and grains make good companions. Baked beans, rice pilaf, or buttered noodles provide balance and texture.
Garlic bread or warm dinner rolls pair nicely when serving a crowd.
Here is a quick table of ideas:
| Category | Examples |
|---|---|
| Potatoes | Mashed, roasted, baked, fries |
| Vegetables | Green beans, asparagus, carrots |
| Grains/Beans | Rice, baked beans, buttered pasta |
| Bread | Garlic bread, dinner rolls |
These sides keep the focus on the marinated beef while adding variety to the meal.
How to Store London Broil Marinade
Place the marinade in an airtight container or a resealable glass jar. This prevents leaks and keeps other fridge odors out.
Stored this way, a marinade lasts 3 to 4 days in the refrigerator.
If you want to prepare in advance, freeze the marinade. Freezing works best in a freezer-safe bag, laid flat for easy stacking.
When sealed tightly, it can last up to 3 months.
Here is a quick reference:
| Storage Method | Container Type | Shelf Life | Notes |
|---|---|---|---|
| Refrigerator | Airtight container | 3–4 days | Stir before use |
| Freezer | Freezer-safe bag | Up to 3 months | Thaw in fridge before marinating |
Do not reuse marinade that touched raw meat. Set aside a small portion of fresh marinade if you want extra for basting or serving. This keeps meals safe and flavorful.
Nutrition Breakdown
A serving of cooked London broil with marinade offers a balance of protein, fat, and a small amount of carbohydrates. A 4-ounce portion usually contains about 314 calories, with 59% protein, 38% fat, and 3% carbohydrates.
This cut is naturally lean. Most of the calories come from protein.
Protein helps repair and grow muscles. It makes London broil a good choice for a filling, nutrient-dense meal.
The marinade adds minimal calories when used in moderation. Ingredients like soy sauce, vinegar, lemon juice, and mustard bring flavor without adding many calories.
Small amounts of oil or honey can raise the fat or sugar content. However, the increase per serving is usually small.
Key nutrients per serving (approximate):
| Nutrient | Amount | % Daily Value* |
|---|---|---|
| Protein | 59 g | 77% |
| Fat | 13 g | — |
| Carbohydrates | 2 g | — |
| Iron | — | 55% |
| Potassium | — | 13% |
*Percent Daily Values are based on a 2,000-calorie diet.
Herbs, garlic, and vinegar in the marinade supply trace minerals and antioxidants. These nutrients, though present in small amounts, add to the overall nutrition of the dish.
