Tender, juicy, and flavorful London Broil made quick and easy with this 6 ingredient marinade! The best part is you can make this marinade recipe in about 5 minutes!!!!
London Broil is considered by some to be the, “poor man’s steak” because it is less expensive than most cuts… but did you know that London Broil isn’t really a cut of steak at all? Nope! In fact, the term, “London Broil” is the name given to the process of marinating tougher more lean types of meat (like a Top Round Steak or roast), then cooking the marinated beef with high heat (either on the grill or under a broiler) and thinly slicing it to serve. Marinating the meat helps to tenderize and give flavor to the meat, that when done right can produce REALLY delicious flavor and tender juicy steak at a cost that is budget friendly.
I came up with this marinade recipe after reading the ingredients list on one of my favorite store bought marinade. The list of ingredients was HUGE with a whole bunch of “ingredients” that I couldn’t even pronounce! It really got me angry that I was putting something so, “crappy” on meat that I’d be feeding to my kids and husband.
It got me thinking, “Why not make my own?”
So, I did just that! I searched through the fridge and the pantry – pulled out a ton of ingredients I felt good about and started making marinade mixtures.
The goal – a marinade that would penetrate the meat enough to impart some nice flavor with a slight citrus tangy finish that had just enough salt to help tenderize the meat without being to salty.
After a few batches, I finally came up with a marinade that I thought would make the cut. But the real test was to see if my husband and kids thought it was a winner.
And boy was it ever!
The meat was tender and juicy with a nice flavor that wasn’t too powerful to overpower the beef flavor of the meat with a slight salty tang that made your mouth water and ask for more.
It’s just like they say, “sometimes it’s the simple things that really make you happy” and this Quick and Easy 6 Ingredient London Broil Marinade Recipe really does the job. It has honest straight forward ingredients you can feel good about giving to your family, you can pronounce (and even spell them) which is rare these days and tastes great to boot!
The below recipe is for a thick marinade with enough for two London Broil steaks… my husband cooked it up on the grill (directions how in the recipe) but you can cook yours up in the broiler if you wish.
- ¾ cup Worcestershire Sauce
- 2 tbs. Real Lemon Juice (I use the bottled but you can use the equivalent in fresh as well)
- 2 tsps. Granulated garlic powder
- 2 tsps. Granulated onion powder
- 1 ½ tsps. Fresh ground black pepper
- 2 tsps. Kosher salt
- 2 Top Round London Broil (2 to 2.5 lbs. each)
- 2 one gallon zip lock bags
- In a small bowl combine all the above ingredients from Worcestershire Sauce to Kosher salt and whisk together.
- Place one London Broil in each of the zip lock bags bag and pour a quarter of the marinade on each side (1/2 the marinade for each bag); then remove as much air from the bags as you can and seal.
- Now you want to rub or massage the marinade into each side of the meat through the plastic bag making sure all sides are covered; place bagged steaks on sheet tray and refrigerate for a minimum 3 to 4 hours you can leave marinade longer but the meat will not appear to be as rare in the middle once cooked because of the citrus (the acid from the citrus will “cook” the meat slightly on longer marinades).
- About 40 minutes before cooking the steak remove from the refrigerator; blot the steaks dry with a paper towel and place meat on a plate. (this step is critical as you don’t want the marinade to steam the steak as it will become tough).
- While the meat is getting to room temperature set up your grill per manufactures instructions… if using a charcoal grill bank the coals to one side, if using a gas grill set up a hot side and a cool side – this will help if you get flare ups during the cooking process as you will be able to move the steak to the cool side of the grill until the flare ups are under control; you can read more about how to do this in my husband’s grilling post found here: http://www.mammarocksthekitchen.com/how-to-light-a-charcoal-grill/
- Once the grill is set up for cooking place the meat on the middle of the grill and cook for 4 minutes a side to sear; continue cooking steaks after sear for an additional 8 minutes (approximately 16 minutes total) or until an instant read thermometer reads 145 degrees.
- Remove meat from grill and place on a plate to rest; brush the outside of the meat with melted butter or few butter slices; salt to taste if desired.