Jacy There’s something magical about a perfectly marinated London broil – that deep, savory flavor that penetrates every fiber of the meat, creating a tender and delicious centerpiece for any meal. If you’ve been searching for the perfect 3 ingredient marinade for london broil, you’ve come to the right place. This simple yet incredibly effective marinade will revolutionize the way you prepare this classic cut of beef.
London broil, typically made from top round or flank steak, benefits tremendously from marinating. The right combination of ingredients can transform this lean, sometimes tough cut into a melt-in-your-mouth masterpiece. What makes this recipe special is its simplicity – you don’t need a pantry full of exotic ingredients or hours of preparation time. With just three powerhouse ingredients, you’ll create a london broil marinade recipe that rivals any steakhouse preparation.
Whether you’re a busy parent looking for weeknight dinner solutions or a home cook wanting to impress guests, this marinade delivers exceptional results with minimal effort.
Table of Contents
The Perfect 3 Ingredient London Broil Marinade
This foolproof marinade combines the perfect balance of acidity, savory depth, and aromatic complexity to create an unforgettable London broil experience.
Ingredients
– 1/2 cup soy sauce (low-sodium preferred)
– 1/4 cup olive oil (extra virgin for best flavor)
– 4 cloves garlic, minced (or 2 tablespoons garlic paste)
– 2-3 pound London broil (top round or flank steak)
Step-by-Step Instructions
Step 1: Prepare the Marinade
In a medium bowl, whisk together the soy sauce, olive oil, and minced garlic until well combined. The olive oil will help distribute the flavors evenly while keeping the meat moist during cooking.
Step 2: Prepare the Meat
Using a sharp knife, score both sides of the London broil in a crosshatch pattern, making cuts about 1/8 inch deep. This allows the marinade to penetrate deeper into the meat fibers.
Step 3: Combine and Marinate
Place the London broil in a large resealable plastic bag or shallow glass dish. Pour the marinade over the meat, ensuring it’s completely coated. When using this 3 ingredient marinade for london broil, patience is key – seal the bag and refrigerate for at least 4 hours, preferably overnight for maximum flavor absorption.
Step 4: Bring to Room Temperature
Remove the marinated steak from the refrigerator 30-45 minutes before cooking. This ensures even cooking throughout.
Step 5: Cook to Perfection
Preheat your grill or cast-iron skillet to high heat. Remove the steak from the marinade and pat dry with paper towels. This london broil marinade recipe works beautifully with grilling, broiling, or pan-searing. Cook for 5-7 minutes per side for medium-rare, depending on thickness.
Step 6: Rest and Slice
Let the meat rest for 10 minutes before slicing against the grain into thin strips.
Tips & Variations
– Balsamic Variation: Replace half the soy sauce with balsamic vinegar for a slightly sweet, tangy twist
– Spicy Kick: Add 1 teaspoon of red pepper flakes or a splash of hot sauce
– Herb Infusion: Mix in fresh rosemary or thyme for aromatic depth
– Citrus Twist: Add the juice of one lemon or lime for brightness
– Worcestershire Addition: A tablespoon adds complex umami notes
Serving & Storage
Plating Suggestions:
Slice your London broil against the grain and fan the pieces across a warm platter. Drizzle with any remaining pan juices and garnish with fresh parsley. Pair with roasted vegetables, mashed potatoes, or a crisp Caesar salad.
Storage Guidelines:
– Refrigerator: Store cooked London broil in an airtight container for up to 4 days
– Freezer: Freeze sliced portions for up to 3 months
– Meal Prep: Pre-slice and portion for easy weekday lunches
– Reheating: Warm gently in a skillet with a splash of beef broth to prevent drying
Nutritional Benefits / Advantages
London broil is an excellent source of lean protein, providing approximately 25 grams per 3-ounce serving. This cut is lower in fat than many other beef options while still delivering essential nutrients including:
– Iron: Supports healthy blood cell production
– Zinc: Boosts immune function
– B Vitamins: Essential for energy metabolism
– Selenium: Powerful antioxidant properties
The garlic in this marinade adds additional health benefits, including potential cardiovascular support and immune-boosting properties.
Common Mistakes to Avoid
1. Skipping the Resting Period: Cutting into the meat immediately releases all those flavorful juices onto your cutting board instead of staying in the steak
2. Marinating Too Long: While overnight is ideal, marinating beyond 24 hours can make the meat mushy due to the acid breaking down proteins
3. Slicing With the Grain: Always slice against the grain for tender bites – look for the direction of muscle fibers and cut perpendicular to them
4. Cooking Straight from the Fridge: Cold meat cooks unevenly, resulting in an overcooked exterior and undercooked center
5. Overcooking: London broil is best served medium-rare to medium; cooking beyond this makes the lean cut tough and chewy
6. Not Scoring the Meat: Those shallow cuts are essential for marinade penetration
Conclusion for This Recipe
This simple yet incredibly effective 3 ingredient marinade for london broil proves that exceptional flavor doesn’t require complexity. By combining soy sauce’s umami depth, olive oil’s richness, and garlic’s aromatic punch, you create a marinade that transforms an affordable cut into a restaurant-quality meal. Once you master this london broil marinade recipe, you’ll never go back to plain grilled steak again.
Final Conclusion
Mastering the art of marinating London broil opens up a world of delicious possibilities for your dinner table. This three-ingredient approach demonstrates that simplicity often yields the most impressive results. The combination of soy sauce, olive oil, and garlic creates a flavor foundation that’s both versatile and consistently delicious.
Remember the key principles: allow adequate marinating time, bring meat to room temperature before cooking, don’t overcook, let it rest, and always slice against the grain. These fundamentals, combined with our powerful marinade, guarantee success every time.
Whether you’re preparing a special weekend dinner or meal prepping for the busy week ahead, this recipe delivers convenience without compromising on taste. The affordability of London broil combined with the minimal ingredient list makes this an economical choice for families of all sizes.
We encourage you to try this recipe tonight and experience the transformation yourself. Once you taste the results, this will become your go-to method for preparing London broil. Don’t forget to experiment with the variations mentioned to discover your personal favorite combination!
FAQs
Q: How long should I marinate London broil for the best results?
A: For optimal flavor penetration, marinate your London broil for at least 4 hours, though overnight (8-12 hours) produces the best results. Avoid marinating longer than 24 hours, as the acid in the soy sauce can begin to break down the meat texture excessively.
Q: Can I use this marinade for other cuts of beef?
A: Absolutely! This versatile marinade works wonderfully with flank steak, skirt steak, sirloin, and even chicken or pork. Adjust marinating times accordingly – thinner cuts need less time, while thicker cuts benefit from longer marination.
Q: What’s the best cooking method for marinated London broil?
A: High-heat methods work best – grilling, broiling, or searing in a cast-iron skillet. The goal is to develop a beautiful crust while keeping the interior pink and juicy. Aim for an internal temperature of 130-135°F for medium-rare.
Q: Can I reuse the marinade as a sauce?
A: Never reuse raw marinade that has touched uncooked meat. However, you can reserve a portion before adding the meat, or boil the used marinade vigorously for at least 5 minutes to kill any bacteria before using as a sauce.
Q: Why is my London broil tough even after marinating?
A: The most common causes are overcooking and slicing with the grain. London broil should be cooked to medium-rare or medium maximum, and always sliced thinly against the grain for tender results. Also ensure you’re letting the meat rest before slicing.
