Description
This London Broil Marinade is a flavorful and easy-to-make marinade that tenderizes and enhances the taste of beef cuts like London Broil, flank steak, or top round. Combining soy sauce, olive oil, red wine vinegar, and a blend of spices, this marinade infuses your meat with a balanced mix of savory, tangy, and slightly sweet notes, making it perfect for grilling or broiling.
Ingredients
Scale
Marinade
- 1/3 cup soy sauce
- 1/3 cup olive oil
- 1/4 cup red wine vinegar
- 2 tablespoons Worcestershire sauce
- 2 tablespoons lemon juice
- 3 cloves garlic, minced
- 1 tablespoon Dijon mustard
- 1 tablespoon brown sugar
- 1 teaspoon black pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper flakes (optional)
Instructions
- Prepare the Marinade: In a medium bowl or large measuring cup, whisk together soy sauce, olive oil, red wine vinegar, Worcestershire sauce, and lemon juice until they are well combined. Then add minced garlic, Dijon mustard, brown sugar, black pepper, onion powder, oregano, and crushed red pepper flakes if using. Continue whisking until the marinade is smooth and emulsified.
- Marinate the Meat: Place a 1.5 to 2-pound London Broil in a large resealable plastic bag or shallow dish. Pour the marinade over the meat, making sure it is fully coated on all sides. Seal the bag or cover the dish tightly.
- Refrigerate: Refrigerate the meat with the marinade for at least 4 hours, ideally overnight, to allow flavors to penetrate and tenderize the beef.
- Prepare to Cook: Remove the marinated meat from the refrigerator and let it sit at room temperature for 20 to 30 minutes before cooking. This helps cook the meat more evenly.
- Cook the Meat: Grill or broil the London Broil as desired to your preferred doneness. Ensure to discard any used marinade or boil it thoroughly if you wish to use it as a sauce.
Notes
- This marinade is also excellent for flank steak or top round beef cuts.
- For deeper flavor, pierce the meat with a fork before marinating to help the marinade penetrate more effectively.
- Always discard used marinade after removing the meat, or boil it well if you plan to use it as a sauce to avoid contamination.