Easy London Broil Marinade Without Balsamic Vinegar

THIS POST MAY CONTAIN AFFILIATE LINKS. PLEASE SEE MY FULL DISCLOSURE POLICY FOR DETAILS. AS AN AMAZON ASSOCIATE I EARN FROM QUALIFYING PURCHASES.

This flavor packed London Broil recipe combines an easy tenderizing marinade with easy tips and hints on cooking this less expensive cut of beef.  Prepare to have your taste buds tantalized and your pocket book eased.

With the cost of beef constantly on the rise this is one of my family's favorite recipes. The London Broil (top round steak)  is a less expensive cut of meat than most steaks, beef tenderloin or even petite shoulder (one of my favorites).  However it does need a little more attention using a meat mallet and a simple eight ingredient marinade.  For a super tender end result be sure to follow my recipe tips and hints.  I love to serve this with Garlic Mashed Potatoes, Green Bean Bundles with Bacon and Garlic Knots.

How to cook a London Broil

Start by pounding the meat with the ridged side of a meat mallet. This will break down the connective tissue and make it more tender.  Now mix the garlic, balsamic vinegar, Worcestershire sauce, soy sauce, Dijon mustard, olive oil, brown sugar, dried thyme, dried oregano, fresh ground black pepper, and kosher salt together in a large zipper plastic bag or dish. Then add the beef and marinate it in the refrigerator for about twelve hours turning several times.

When ready to cook take the beef out of the refrigerator, remove from the bag (discarding the marinade) and place on a cutting board.  Next let the steak come to room temperature and thoroughly dry it with paper towels. Using a large heavy skillet or pan heat a very thin coating of canola oil over medium high flame.  Add the beef and place another heavy skillet bottom down over it to weigh it down and sear it.  Cook about six to seven minutes.  Flip and sear the other side for about five minutes.

Now remove from the skillet and place on clean cutting board.  Cover with a loose aluminum foil tent and let it rest for ten minutes.  Finally slice with a sharp knife against the grain.  For best results serve promptly.

Recipe notes and helpful tips

• If this cut of beef is not available you can substitute flank steak.
• Don't skip the step for tenderizing with a meat mallet as it makes a measurable difference.
• Save yourself a dish and mix the marinade ingredients in a large zipper bag.
• Marinate the steak for 12-24 hours max.  This will help tenderize the meat and make it really tasty from the marinade bath.
• Boil some baby potatoes and cook them in a little canola oi in the same skillet that you are going to sear the steaks in.  Place them in the oven on warm while you fix the beef.  They are a delicious side.
• This particular cut is best served medium rare to barely medium (130-135 degrees).  Cooking it too long makes it dry and tough. Use a meat thermometer to ensure proper cooking temperature.
• Let it rest for 10 minutes covered loosely with an aluminum foil tent. This allows for the juices to be redistributed through the meat.
• If you prefer to cook on the grill than preheat the grill to 450 degrees. Sear each side for 5-6 minutes for until it reaches an internal temperature of 135 degrees or medium-rare.  Don't forget to let it rest covered with an aluminum foil tent for about 10 minutes.
• To cook under the broiler simply place on a foil lined baking sheet and place under the broiler on high for about 6 minutes.  Then flip and broil for an additional 6 minutes. Let it rest for 10 minutes.
• Slice against the grain with a sharp knife.  I like to use my German knife but you can use a chef knife or a carving knife.
• Store leftovers in an airtight container in the refrigerator for up to 4 days.

Delicious sides to serve with London Broil

• Mashed Potatoes
• Fresh Roasted Asparagus
• Arugula Salads
• Roasted Rosemary Potatoes
• Steamed Broccoli
• Parmesan Pasta
• Roasted Brussels Sprouts
• Roasted Cauliflower
• Twice Baked Potatoes

More beef recipes you will love!

Print

London Broil

This less expensive cut of beef is marinated overnight then seared in a skillet on the stove top producing a flavorful tender steak. Be sure to read my helpful recipe tips for a delicious outcome.

• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Total Time: 22 minutes plus marinating time
• Yield: 6 serving 1x
• Category: main meal beef
• Method: stove top
• Cuisine: American

• 2 lbs London Broil, sirloin or flank steak
• 2 cloves garlic minced
• ¼ cup balsamic vinegar
• ¼ cup Worcestershire sauce
• 2 tablespoons low sodium soy sauce
• 2 tablespoons Dijon mustard
• 2 tablespoons olive oil
• 2 tablespoons brown sugar
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• ¼ teaspoon fresh ground black pepper
• 1/4 teaspoon kosher salt.
• 2 teaspoons canola oil

1. Pound the steak on both sides with the ridged side of a meat mallet.
2. In a large zipper plastic bag mix garlic, balsamic vinegar, Worcestershire sauce, soy sauce, Dijon mustard, olive oil, brown sugar, thyme, oregano, fresh ground black pepper and kosher salt.  Add the steak; seal and refrigerate for 12-24 hours turning several times.
3. Remove steak from the bag; discarding marinade. Thoroughly dry with paper towels. Heat the canola oil in a large skillet over medium high heat. Add the steak and place a heavy skillet bottom down on it to weigh it down and sear it.  Cook about 6-7 minutes.  Flip and sear the other side for about 5 minutes; placing the skillet on it.
4. Remove to cutting board.  Cover with a loose aluminum tent; let rest for 10 minutes. Using sharp knife slice thinly against the grain.  Serve promptly.

Notes

• If this cut of beef is not available you can substitute flank steak.
• Don't skip the step for tenderizing with a meat mallet as it makes a measurable difference.
• Save yourself a dish and mix the marinade ingredients in a large zipper bag.
• Marinate the steak for 12-24 hours max.  This will help tenderize the meat and make it really tasty from the marinade bath.
• Boil some baby potatoes and cook them in a little canola oi in the same skillet that you are going to sear the steaks in.  Place them in the oven on warm while you fix the beef.  They are a delicious side.
• This particular cut is best served medium rare to barely medium (130-135 degrees).  Cooking it too long makes it dry and tough. Use a meat thermometer to ensure proper cooking temperature.
• Let it rest for 10 minutes covered loosely with an aluminum foil tent. This allows for the juices to be redistributed through the meat.
• If you prefer to cook on the grill than preheat the grill to 450 degrees. Sear each side for 5-6 minutes for until it reaches an internal temperature of 135 degrees or medium-rare.  Don't forget to let it rest covered with an aluminum foil tent for about 10 minutes.
• To cook under the broiler simply place on a foil lined baking sheet and place under the broiler on high for about 6 minutes.  Then flip and broil for an additional 6 minutes. Let it rest for 10 minutes.
• Slice against the grain with a sharp knife.  I like to use my German knife but you can use a chef knife or a carving knife.
• Store leftovers in an airtight container in the refrigerator for up to 4 days.

Keywords: london broil marinade, london broil steak, how to cook london broil

On the hunt for more delicious recipes ?  Follow Small Town Woman on Facebook , Pinterest , and Instagram .

https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf

penafropmed.blogspot.com

Source: https://www.smalltownwoman.com/london-broil/

Share this post