Marvelous Marinated London Broil

The sizzle of a perfectly grilled steak, the aroma of savory marinade wafting through the air—these are the sensory memories that transport me back to summer evenings at my childhood home. My dad, a man of few words but many culinary talents, would often prepare London broil, transforming an affordable cut of meat into a tender, flavorful masterpiece. It was more than just dinner; it was a symbol of family, togetherness, and the simple pleasures of life.

Recipe Overview

• Prep Time: 10 minutes
• Marinating Time: 8-24 hours
• Cook Time: 14-20 minutes
• Total Time: 8 hours 24 minutes (minimum)
• Servings: 8
• Dietary Type: Gluten-Free (check soy sauce ingredients)

Ingredients

• 1/4 cup honey
• 3 tablespoons vegetable oil
• 3 tablespoons Worcestershire sauce
• 1 tablespoon reduced sodium soy sauce
• Juice of 1 lime
• 2 teaspoons bottled minced garlic
• 1 teaspoon onion powder
• 2 – 2 1/2 lbs flank steak

Equipment Needed

• 2-cup glass measuring cup
• Whisk
• Gallon-size zipper-top plastic bag
• Gas Grill

Instructions

1. Begin by preparing the marinade. Pour the honey into a 2-cup glass measuring cup.
2. Microwave the honey, uncovered, on high for 30 seconds. This will make it easier to pour and incorporate into the marinade.
3. Remove the measuring cup from the microwave. Add the vegetable oil, Worcestershire sauce, soy sauce, lime juice, minced garlic, and onion powder to the honey.
4. Whisk all ingredients together thoroughly until well blended. This ensures that the flavors are evenly distributed throughout the marinade.
5. Place the flank steak in a gallon-size zipper-top plastic bag.
6. Whisk the marinade one more time, then pour it over the steak in the bag.
7. Seal the bag tightly, removing as much air as possible. Turn the bag several times to ensure the steak is completely coated in the marinade.
8. Refrigerate the bag for a minimum of 8 hours, and up to 24 hours. During this time, turn the bag at least once (or more, if possible) to evenly marinate the steak.
9. When ready to cook, turn on a gas grill to medium-high heat. Ensure the grates are clean and lightly oiled to prevent sticking.
10. Remove the steak from the marinade and discard the marinade. Do not reuse the marinade after it has come into contact with raw meat.
11. Grill the steak, covering the grill, to your desired level of doneness. For medium-rare, grill for 7 to 10 minutes per side, depending on the thickness of the steak. Monitor the internal temperature using a meat thermometer for accuracy.
12. Avoid overcooking the steak, as it will become tough.
13. Remove the steak from the grill and let it rest for at least 5-10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful final product.
14. Slice the steak thinly across the grain. This is crucial for maximizing tenderness.
15. Serve immediately. Leftovers can be refrigerated and enjoyed later.

Expert Tips & Tricks

• Honey Matters: Using a high-quality honey will enhance the overall flavor. Local honey is a great option.
• Marinating Time: While the recipe calls for 8-24 hours, a longer marinating time (up to 24 hours) will result in a more flavorful and tender steak.
• Grill Temperature: Medium-high heat is ideal for searing the outside of the steak while keeping the inside juicy. Adjust the heat as needed to prevent burning.
• Doneness: Use a meat thermometer to ensure the steak is cooked to your desired level of doneness.
  • Rare: 125-130°F
  • Medium-Rare: 130-140°F
  • Medium: 140-150°F
  • Medium-Well: 150-160°F
  • Well-Done: 160°F+
• Resting is Key: Don’t skip the resting period! This is essential for a juicy steak.
• Slicing Against the Grain: Flank steak has very pronounced grain. Look closely and slice perpendicular to those lines.
• Flavor Boost: Add a pinch of red pepper flakes to the marinade for a subtle kick.
• Alternative Cooking Methods: If you don’t have a grill, you can broil the steak in the oven or cook it in a cast-iron skillet on the stovetop.

Serving & Storage Suggestions

Serve the Marvelous Marinated London Broil immediately after slicing. For an attractive presentation, arrange the slices on a platter and garnish with fresh herbs like parsley or cilantro. Accompany the steak with classic sides such as grilled vegetables, mashed potatoes, a fresh salad, or rice pilaf.

Leftover steak should be stored in an airtight container in the refrigerator. It will keep for up to 3 days. To reheat, gently warm the slices in a skillet over low heat or in the microwave. Avoid overcooking, as this can dry out the steak. Cold leftover steak is also delicious in salads or sandwiches. Do not leave the steak at room temperature for more than 2 hours. Freezing is not recommended as it can affect the texture.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	273 kcal	–
Calories from Fat	130g	48%
Total Fat	14.5 g	22%
Saturated Fat	4.6 g	22%
Cholesterol	46.5 mg	15%
Sodium	199.5 mg	8%
Total Carbohydrate	11 g	3%
Dietary Fiber	0.1 g	0%
Sugars	9.6 g	–
Protein	24.3 g	48%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Gluten-Free: To ensure the recipe is truly gluten-free, use a gluten-free Worcestershire sauce and soy sauce (or Tamari).
• Sweetness Adjustment: If you prefer a less sweet marinade, reduce the amount of honey or substitute it with maple syrup.
• Citrus Swap: Lemon juice can be used in place of lime juice for a slightly different flavor profile.
• Herb Infusion: Add fresh herbs like rosemary or thyme to the marinade for a more complex flavor.
• Spicy Kick: Incorporate a pinch of cayenne pepper or a finely chopped jalapeno into the marinade for heat.
• Marinade Enhancement: Experiment with adding a splash of balsamic vinegar or a teaspoon of Dijon mustard to the marinade.
• Meat Alternative: While this recipe is designed for flank steak, it can also be adapted for other cuts of beef, such as skirt steak or flat iron steak. The cooking time may need to be adjusted depending on the thickness of the meat.

FAQs (Frequently Asked Questions)

Q: Can I marinate the steak for longer than 24 hours?
A: While marinating for longer than 24 hours isn’t necessarily harmful, the steak may become too soft and mushy due to the acids in the marinade. It’s best to stick to the recommended 8-24 hour window.

Q: Can I use this marinade for other types of meat?
A: Yes, this marinade can be used for other cuts of beef, as well as chicken or pork. However, cooking times will vary depending on the type and thickness of the meat.

Q: What’s the best way to slice the steak against the grain?
A: Look closely at the steak to identify the direction of the muscle fibers (the grain). Use a sharp knife and slice perpendicular to the grain, holding the knife at a slight angle.

Q: Can I cook this steak in the oven if I don’t have a grill?
A: Absolutely! You can broil the steak in the oven on a baking sheet lined with foil. Broil for approximately 5-7 minutes per side, or until the internal temperature reaches your desired level of doneness.

Q: How do I prevent the steak from sticking to the grill?
A: Ensure the grill grates are clean and preheated to medium-high heat. Lightly oil the grates with vegetable oil before placing the steak on the grill.

Final Thoughts

Now, I invite you to create your own memories with this Marvelous Marinated London Broil recipe. Gather your loved ones, fire up the grill, and savor the aroma and taste of perfectly grilled steak. Don’t be afraid to experiment with the marinade and make it your own. I encourage you to share your experiences, feedback, and any delicious pairings you discover. Happy grilling!