London Broil – You know those recipes that feel fancy but secretly take no effort? London broil is exactly that. The first time I made this, I had one of those What am I even doing? moments. I’d bought a flank steak on sale, thinking I’d be all gourmet about it, but then I stared at it like, “Okay, now what?” (Ever been there?)
So, I did what anyone does: Googled a bunch of recipes, mashed them together, and hoped for the best. To my surprise, it worked. Like, really worked. My husband—who usually just grunts in approval while eating—actually looked up and said, “This is incredible.” I think I blinked at him for a full minute before I said, “It’s just a marinade.” But you know what? It’s more than that. It’s a transformation.
This London broil recipe is now a staple at our house, especially when we’re hosting or just want something that feels a little extra. I mean, who doesn’t want to feel like a grill master with minimal effort?
Why You’ll Love This London Broil Recipe?
- Flavor Explosion: The marinade is a perfect mix of salty, tangy, and garlicky goodness. It seeps into every cut and makes the steak ridiculously tender.
- Budget-Friendly: Flank steak is affordable and goes a long way, especially for feeding a crowd.
- Quick Cook Time: Once it’s marinated, it grills up in under 10 minutes. Dinner = done.
- Versatility: Fancy dinner? Backyard barbecue? Casual Tuesday night? This works for all of it.
- Impressive, Without the Stress: It looks like you tried really hard (but we both know it’s just the marinade doing all the work).
Ingredient Notes:
The secret to nailing this dish? It’s all in the marinade. Let’s break it down:
- Soy Sauce: The salty backbone that tenderizes the steak and adds that umami kick. Honestly, it’s non-negotiable.
- Ketchup: Yeah, I know. Ketchup in a marinade? It’s weirdly genius. The slight sweetness balances the saltiness perfectly.
- Vegetable Oil: Keeps the steak juicy and helps the marinade coat every inch.
- Garlic: Fresh, minced garlic is what takes this from good to chef’s kiss amazing.
- Salt & Pepper: Don’t underestimate the basics. They pull all the flavors together.
- Oregano: Adds a subtle earthiness that makes you feel like you’re eating at a fancy steakhouse.
- Flank Steak: This cut can be a little tough, but with the right marinade, it turns into something magical. Just make sure to slice against the grain—trust me on this.
Pro Tip: Score the steak before marinating. Those little cuts soak up all the flavor and create those Insta-worthy grill marks.
How To Make London Broil?
Here’s the thing about London broil—it sounds complicated but couldn’t be easier. Let’s walk through it step by step:
Step 1: Mix the Marinade
Grab a small bowl and whisk together the soy sauce, ketchup, oil, garlic, salt, pepper, and oregano. The smell alone will make you want to dunk some bread in it (resist the urge—this is for the steak!).
Step 2: Prep the Steak
Lay the flank steak out on a cutting board and score both sides in a diamond pattern about 1/8 inch deep. Why bother? It helps the marinade soak in and makes the steak grill like a dream.
Step 3: Marinate Like a Pro
Rub that marinade into every nook and cranny of the steak. Really work it in, like you’re giving the steak a spa treatment. Then pop it into a resealable bag or a dish with a lid. Let it hang out in the fridge for at least 5 hours—overnight if you can. Oh, and don’t forget to flip it every few hours.
Step 4: Fire Up the Grill
Preheat your grill to high heat. Lightly oil the grates so nothing sticks (because stuck steak is a tragedy). Toss the steak on the grill and let it sear for 3-7 minutes per side, depending on how you like it.
Step 5: Rest and Slice
Once you’ve grilled it to perfection, let the steak rest for about 5-10 minutes. This part is crucial—resting keeps all those juices from running out. Then slice thinly against the grain for the most tender bites.
Want To Save This Recipe?
Storage Options:
Got leftovers? (You lucky duck.) Here’s how to keep them just as tasty:
- Refrigerate: Wrap the steak tightly in foil or store it in an airtight container. It’ll stay fresh for up to 3 days.
- Freeze: Slice the steak first, then freeze it in a resealable bag. It’ll last up to 2 months. Pro tip: Freeze it with a little marinade to keep it juicy when reheating.
Variations and Substitutions:
Want to mix things up? Here are some ideas:
- Gluten-Free: Swap soy sauce for tamari or coconut aminos. Same flavor, no gluten.
- Make It Spicy: Add red pepper flakes or a splash of hot sauce to the marinade.
- Different Herbs: No oregano? Try thyme or rosemary for a slightly different vibe.
- Alternative Cuts: Can’t find flank steak? Skirt steak or flat iron work beautifully.
What to Serve with London Broil?
This steak is a star, but it shines even brighter with the right sides. Here are a few ideas:
- Creamy Mashed Potatoes: Perfect for soaking up all those delicious juices.
- Grilled Veggies: Keep the grill going and throw on some asparagus, zucchini, or bell peppers.
- Crusty Bread: Because you’re going to want something to mop up every last drop of flavor.
- Simple Salad: A light, fresh option to balance out the richness of the steak.
Frequently Asked Questions:
Can I make this in the oven?
Absolutely! Just broil the steak on high for about 4-6 minutes per side, depending on your preferred doneness.
How do I know when it’s done?
A meat thermometer is your best friend. Medium-rare is 130-135°F, while medium hits 140-145°F.
Can I skip the marinade?
You could… but why would you? The marinade is what makes this recipe so special.
There you have it—London broil that’s easy, flavorful, and guaranteed to impress. So, what do you think? Ready to give it a try? Let me know how it goes—I’m cheering you on from here!
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
London Broil Recipe
Ingredients
- 3 tablespoons soy sauce
- 1 tablespoon ketchup
- 1 tablespoon vegetable oil
- 1 clove garlic minced
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon dried oregano
- 4 pounds flank steak
Instructions
Prepare the Marinade
- In a small mixing bowl, combine the soy sauce, ketchup, vegetable oil, minced garlic, salt, pepper, and oregano. Stir the mixture until thoroughly blended.
Score the Steak
- Place the flank steak on a clean cutting board. Using a sharp knife, score both sides of the steak in a diamond pattern, ensuring the cuts are approximately 1/8 inch deep. This step enhances flavor absorption during marination.
Marinate the Steak
- Transfer the steak to a resealable plastic bag or a covered dish. Pour the prepared marinade over the steak, ensuring it is evenly coated. Refrigerate for a minimum of 5 hours, flipping the steak occasionally to ensure even marination. For optimal flavor, marinate overnight.
Preheat the Grill
- Heat an outdoor grill to high heat. Lightly oil the grates to prevent sticking.
Grill the Steak
- Remove the steak from the marinade and discard any excess liquid. Place the steak directly on the preheated grill. Cook for 3 to 7 minutes per side, depending on the desired level of doneness. Use a meat thermometer to ensure accurate cooking (130-135°F for medium-rare, 140-145°F for medium).
Rest and Slice
- After grilling, allow the steak to rest for 5 to 10 minutes. This resting period retains the juices, ensuring tender slices. To serve, slice the steak thinly against the grain to maximize tenderness.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
