London Broil Marinade Recipe And Grilling Tips
Sirloin is expensive and considered to be the king of all beef. While the cheaper cuts are treated as if they weren’t fit for human consumption. The misconception of cheaper cuts of beef is that they are too tough and take too long to cook for the meat to be tender, but this isn’t always the case. With any cut of meat, you can get it as tender as you want. There are a couple of ways to tenderize a piece of meat. A tenderizer mallet and marinades work wonders. If you don’t like the idea of beating a piece of meat to death, a marinade is another way to tenderize a steak while introducing flavor. The type of marinade you use depends on the type of meat you have.
Certain meats work well with certain flavors. Whatever flavors you use you should make sure you have something acidic. The acid will help break down the fibers of the meat making it tender. Acids like lemon juice, balsamic vinegar, pineapple juice or red wine vinegar. Once you have that as a base you can add whatever bold flavors you desire.
London Broil cuts are usually a top round roast, flank or skirt steak. These cuts are affordable and known to be very tough because they have so little fat. Marinating and then grilling these cuts of steak is an excellent way to keep them tender. Many different marinades would work with this type of meat, but a quick London Broil marinade, that uses what I already have around the house is what works for me.
A London Broil Marinade
- Balsamic Vinegar
- Soy Sauce
- Worcestershire Sauce
- Minced Garlic
- Dried Herbs (Optional)
- Olive Oil
- Lemon Juice
- 2 to 2 ½ pound London Broil
- A large bowl
- And a Ziplock bag or a container
- A Grill
- Lighter Fluid
Step 1 (Optional)
London Broil speaks more to the cooking technique than the type of meat. A piece of top round or flank steak is marinated, grilled or baked and then sliced thin against the grain. Pieces of beef that are tough when cooked, usually because they are so lean, are cooked using this method to make them tender and flavorful. While the marinade would help tenderize the meat so would a mallet. Using a tenderizer mallet allows you to break down the fibers in the meat thus making it tender. The mallet leaves little holes in the meat so when you do sit it in a marinade, the liquid will penetrate it better. Not only does the mallet tenderize the meat and but it also allows you to work out your aggression before you sit down for a nice meal. So that’s a win, win.
Step 2: Mix the Marinade
Mince the garlic and add it to the bowl. To the garlic, add the rest of the ingredients and whisk the mixture thoroughly. To this marinade, you could also add some dry herbs like thyme, basil, and oregano. The balsamic vinegar and the lemon juice will help break down the fibers of the steak. This will make the meat tender. Soy sauce will add salt, while honey will add some sweetness. If you don’t have honey, you could also use brown sugar. The sugar will caramelize on the meat as it cooks and creates a nice crust.
Step 3: Marinate Meat
Once the mixture is mixed thoroughly, pour it into a container or a Ziplock bag. Add the steak and place it in the refrigerator. The meat should sit in the marinade for at least 6 hours. If you want the flavor to soak into the meat, then you should let it sit longer but no more than 2 days.
Step 4: Prepare Grill
Take the grate off the grill and pour your charcoal in and light them. Once they catch, wait for the coals to turn ashen before you put the grate back onto the grill. Wait until the grill reaches 450 degrees F before you place the meat on the grill. If your grill does not require coal, turn it on and let it reach 450 degrees F before you place the meat on the grill.
Step 5: Grill Meat
Regardless of the type of marinade you use or how much you pound it with a tenderizer mallet if you overcook the meat it will be tough. Grill the London Broil steak on high heat for 4 to 5 minutes per side. This will put the steak at medium rare, which is what you want if you want the meat to be tender. If you have a particularly thick steak or are never quite sure when the meat is done, invest in a meat thermometer. The thermometer doesn’t cost much and would be a good investment. The internal temperature should be 135 degrees F.
Step 6: How to cook London Broil in oven at 350
If you don't want to grill your cut of London Broil or it's raining out, you can stick the steak in the oven. After the steak is done marinating, preheat the oven at 350 and place the steak in a pan. If you are going to bake it you have to make sure there is enough liquid in the pan so the meat doesn't dry out. You can add some of the marinade or use a little bit of water or broth. Cover the pan with foil and bake until done. If you want the steak to be rare cook it until the internal temperature is 125 degrees F. Medium rare requires an internal temperature of 135 degrees F.
Step 7: How to cut London Broil and serve it
Take the meat off the grill and let it rest. This should be done with all meat, not just the London Broil. Cutting a piece of meat as soon as you take it off the grill or out of the oven causes all the juices inside the meat to run out. This makes the meat dry and tough by the time you sit down to eat it. After the steak has rested for at least 10 minutes you may cut into it. Slice the steak against the grain, doing this will keep it juicy and tender. Steak has fibers that go in one direction. When you slice against the grain you are cutting the meat in the opposite direction. If you cut with the grain the steak will be too chewy. If you like you could sprinkle some salt and freshly cracked pepper before you serve it.
Just because you buy a cheap cut of meat doesn’t mean it can’t be flavorful and tender or amazing. This London Broil Marinade recipe would also work for other cuts of beef, not just the cheaper tougher cuts. You can also switch it up depending on your taste. Grilling is fun and you should feel free to experiment with different spices and different flavors. There are many different variations of this recipe that include Dijon mustard and minced ginger. Try it one way and if the flavors aren’t what you want, try it another. You could use red wine vinegar instead of balsamic. Or brown sugar instead of honey. Or toss in some dried herbs like rosemary or thyme. Food and experiments go hand in hand. Don’t be afraid to switch it up!
Frequently Asked Questions
What cut of meat is used for London Broil?
Contrary to popular belief, London Broil is a cooking technique, not a cut of meat. There may be a steak labeled “London Broil” at the grocery store or the butcher, and you can use this cut to make this recipe. You can also use flank steak or top round, the two most popular steaks to use for London Broil.
Is London Broil good?
We think London Broil is delicious! It’s an easy way to cook a tough cut of meat that turns it into a flavorful, tender bite. It’s essential to marinate London Broil to make it turn out tender, and you must grill it following our instructions above. If you overcook it, it will be very tough, but when cooked correctly it is an amazing steak.
Should you tenderize London Broil?
If you use the marinade recipe we provided above, there’s no need to tenderize the steak. Of course, you can always beat the steak with a meat tenderizer to make it thinner, which will help it cook more evenly. But there’s no need to use any meat tenderizing ingredients; our marinade has it all!
What is in London Broil marinade?
Our marinade uses a combination of balsamic vinegar, soy sauce, Worcestershire, garlic, herbs, olive oil, lemon juice, and honey. It’s the perfect combination of sweet, savory, and acidic ingredients. They will infuse your steak with flavor while ensuring that the proteins are broken down so the steak is extra tender.
How long do you grill London Broil?
Flank steak and top round can both be very tough steaks, but they become tender after sitting on the marinade for a few hours. You certainly don’t want to overcook them, which will cause the muscle fibers to tighten and taste chewy. It should only take about 4 to 5 minutes for the steaks to reach medium rare temperatures, which we recommend for these cuts of meat.