Tender Marinated London Broil

22 January 2020 Bookmark • 0

The secret to the present insanely flavorful and tender Marinated London Broil is beat the timing! A day’s worth of soaking during a simple balsamic-wine marinade rewards you with a delicious dinner that’s versatile and prepared in no time.

This insanely delicious steak recipe may be a must-make! It’s SUPER tender, filled with flavor, and there's zero waste, since you reduce the London broil marinade into a serving sauce!

Tender Marinated London Broil

What Is London Broil?

I love sharing recipes like this London broil, because i buy to form my hubby work – he gets to answer my questions on behalf of me .

Being a career butcher, Abe is usually asked, “What a part of the cow is London broil?”

Well…in spite of what the labels at the shop say, there's no London broil cut.

“London Broil” is really a cooking method, and one that has roots in America rather than across the pond. It refers to tough, lean , inexpensive cuts of beef that are marinated and seared, grilled, or broiled at a high heat.

INGREDIENTS:

2 pounds London broil steak AKA top round or flank steak
2 tablespoons unsalted butter
1 tablespoon olive oil

London Broil Marinade:

4 large garlic cloves crushed
¼ cup olive oil
¼ cup balsamic vinegar
¼ cup dry red wine
2 tablespoons Dijon mustard
2 tablespoons Worcestershire sauce
2 tablespoons soy sauce
2 sprigs fresh thyme
1 teaspoon red pepper flakes
½ teaspoon ground black pepper

INSTRUCTIONS:

In a small bowl, whisk together marinade ingredients until well combined.
Place steak in a large plastic zipper bag and pour marinade over it. Seal bag, pressing out excess air, and place in the refrigerator. Marinate at least 12 hours or overnight, turning the bag at least once.
Remove steak from marinade (reserving the marinade in the fridge) and place it on a cutting board. Allow it to come to room temperature, 1-2 hours. With a sharp knife, score a shallow, 1/8-inch deep criss-cross pattern on both the top and bottom of the steak.
Melt butter and oil in a large cast iron skillet set over high heat until sizzling. Sear the steak for 3 minutes, undisturbed, then flip and repeat on the opposite side.
Remove the pan from the heat and tent it with foil. Leave it to continue cooking in the residual heat of the pan to your desired doneness, 5-10 minutes, using a thermometer to check the temperature. 120-130 degrees F is rare, while 130-135 degrees F is medium rare.
Transfer steak to a cutting board to rest for 10 minutes. Carefully pour the reserved marinade in the same pan and return it to the stove. Bring to a boil over medium heat, then reduce to medium low, stirring occasionally, and cook until the marinade is reduced by half.
Slice rested meat thinly, diagonally across the grain, and serve with the reduced sauce.