Marinated and Grilled London Broil

5 from 8 votes

A truly tender and juicy (and inexpensive!) grilled steak. The best london broil marinade.

Prep Time15

Cook Time10

Total Time25

Course: Main Course

Cuisine: American

Diet: Gluten Free

Servings: People

In a container large enough to hold the steak, combine the balsamic vinegar, soy sauce, honey, lemon juice, garlic, salt, and pepper (go lightly on the salt because of the soy sauce).
Tenderize the meat if possible (this is where I used the cool OXO gadget; if you want to pound it a bit, score it with a knife, or use another method of tenderizing please do).
Add the meat to the container. with the marinade, and turn to coat. Cover, and marinate the meat for 6 to 24 hours in the fridge.
Preheat a grill to high. Grill the steak for 4 to 5 minutes per side, basting it with the marinade left in the bowl or container.
Let it sit for 5 minutes to reabsorb the juices.
Slice on the diagonal and understand how London Broil can taste so good.

Place the meat in a container with the marinade and marinate the meat for about 6 hours in the fridge. You can marinate it for up to a day.
Go lightly on the salt because of the soy sauce. You can also sprinkle the cooked steak with a little salt, preferably kosher or flaky sea salt.
A couple of things will help make London broil, an often tough cut of steak, more tender. You can use a traditional mallet-style meat tenderizer and give the steak a good pounding.
Or you can try this funky little bladed meat tenderizer press (below) to get the meat ready for marinating, which makes hundreds of tiny cuts in the meat to soften the meat fibers and also allow the marinade to get right in there. So, not only does the process of tenderizing the meat do just that, but it also allows the marinade flavors to penetrate more deeply.
Also, should you want to make this under the broiler, in a grill pan, or even in a panini press, it will work beautifully.
Let the steaks sit for at least 5 minutes after removing them from the fire to allow the meat to reabsorb the juices.
You almost always want to cut meat, particularly steaks, against the grain for maximum tenderness and juiciness. This is definitely true for London Broil.