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Marinate your favorite London Broil steak in a sweet and spicy soy marinade before grilling it to perfection.

London Broil is one of my favorite meats to make in the summer. It’s not too expensive, it makes plenty of extras, and it’s delicious with the right marinade. My husband is the grill king at our house and he likes to grill all summer so this is an easy meal for us to make.

With London Broil you can use a marinade or a dry rub. I prefer to use a marinade because I think it helps to tenderize the meat as it sits.

What is a marinade?

A marinade is a liquid mixture in which meat, fish, or vegetables, are soaked before cooking. The purpose of marinating is to add flavor and, in some cases, tenderize the food. Generally marinades have oil, an acid like vinegar or lemon juice, a sweetener like sugar or honey, and seasonings.

I have several steak marinades that I like to rotate when I’m grilling. When I want something sweet and spicy with a lot of flavor I often go for a Korean Beef Marinade. I also have a Signature Marinade with balsamic vinegar, Dijon mustard, and soy sauce.

Of course I don’t always use a wet marinade. Sometimes I prefer to go with a dry rub, especially if I’m making ribeyes or strip steaks. Bobby Flay’s Dry Rub is sweet and smokey with a ton of flavor and is great on chicken and ribs too. I also make a Steak Rub with paprika, onion powder, garlic, salt and pepper that is pretty tasty.

For London Broil I usually choose to make a simple marinade using soy sauce, brown sugar, and spices. It’s easy to mix up and I change the spices depending on what I have in the cupboard.

I simply mix up the marinade in the morning, pour it over the meat, and let it marinate for 12 hours. You can let your London Broil sit in the marinade anywhere from 2 to 24 hours.

Ingredients:

London Broil steak
sea salt
black pepper
soy sauce
vegetable oil
garlic cloves
brown sugar
tomato paste
paprika
cayenne pepper

To make the marinade combine the soy sauce, vegetable oil, garlic cloves, brown sugar, tomato paste, paprika, and cayenne pepper in a medium bowl. Mix well to combine.

Rub the steak with salt and pepper and place in a large container or zip top baggie. Pour the marinade over top of the steak and cover or zip the bag closed. Place in the refrigerator for 2-24 hours.

When ready to cook heat a grill to medium high heat. Cook for 5 minutes on one side then flip and cook for 10-12 minutes on the other side or until the steak temperature reads 135 degrees.

Remove the steak from the grill and let it rest for 5 minutes (this allows the temperature to increase a bit more to medium and keeps the juices in before slicing)

What temperature should I cook the steak too?

For a medium rare steak pull the steak off the grill at 125-130 degrees. For a medium steak pull it off the grill at 135 degrees. For a medium well steak pull it off the grill at 145 degrees. You can also cook it to a rare or well done temperature if preferred.

Why do you let the steak rest before slicing?

Allowing a steak to rest before cutting it allows the juices to redistribute throughout the meat. Resting also helps the steak reach a more uniform temperature. This means the outer parts won’t be overly hot while the center remains cooler.

This steak turns out fairly tender and really juicy. The flavor from the marinade is really good as well. All of the spices make a nice crust on the meat and the inside is left juicy and tender.

We always have a lot of leftovers from London Broil and it’s great for sandwiches the next day. You can also make quesadillas with the leftovers.

This is also a great meal to make for company or a party because it makes a lot and it is easy to prepare.

If you’ve tried my London Broil on the Grill or any other recipe on Hezzi-D’s Recipe Box please take a minute to rate the recipe and leave a comment letting me know how you liked it. I love hearing from you! You can FOLLOW ME on:

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