Description

This London Broil Marinade recipe features a flavorful blend of soy sauce, olive oil, balsamic vinegar, Worcestershire sauce, garlic, Dijon mustard, honey, and herbs, designed to tenderize and enhance the natural taste of the beef. Perfect for marinating London broil cuts prior to grilling or broiling, it imparts a rich, savory, and slightly sweet flavor profile that complements the meat beautifully.

Ingredients

Scale

Marinade Ingredients

1/4 cup soy sauce
1/4 cup olive oil
2 tablespoons balsamic vinegar
2 tablespoons Worcestershire sauce
2 cloves garlic, minced
1 tablespoon Dijon mustard
1 tablespoon honey or brown sugar
1 teaspoon dried rosemary
1 teaspoon dried thyme
1/2 teaspoon black pepper
1/4 teaspoon salt

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Instructions

Prepare the Marinade: In a small bowl, whisk together soy sauce, olive oil, balsamic vinegar, Worcestershire sauce, minced garlic, Dijon mustard, honey or brown sugar, dried rosemary, dried thyme, black pepper, and salt until the mixture is well combined and emulsified.
Marinate the Meat: Place the London broil in a resealable plastic bag or a shallow dish. Pour the prepared marinade over the meat, ensuring it is completely coated. Seal the bag or cover the dish tightly with plastic wrap.
Refrigerate the Meat: Refrigerate the marinating London broil for at least 2 hours to allow the flavors to penetrate. For best results, marinate for 4 to 6 hours or overnight, turning the meat occasionally if possible.
Remove Excess Marinade: Take the London broil out of the marinade, letting any excess marinade drip off before cooking. Discard the used marinade.
Cook the Meat: Grill or broil the London broil to your preferred doneness. Typically, cook for 4 to 6 minutes per side over medium-high heat to achieve medium-rare, adjusting timing based on thickness.
Rest and Slice: Let the cooked meat rest uncovered for 5 to 10 minutes. Then slice thinly against the grain to maximize tenderness and serve.

Notes

Marinating overnight enhances flavor and tenderizes the meat more effectively.
Use garlic powder instead of fresh garlic if preferred, but fresh garlic provides better flavor.
If you don’t have balsamic vinegar, red wine vinegar can be a substitute.
Adjust the sweetness by using honey or brown sugar according to your taste.
For safety, discard any leftover marinade that has come in contact with raw meat; do not use it as a sauce unless boiled.
Resting the meat after cooking helps retain juices and improves texture.