London Broil
Lean flank steak marinates in a tangy-sweet mixture of soy sauce, balsamic vinegar, and seasonings, then sears quickly on the grill or grill pan for a tender, juicy meal.
Ingredients
- 2 pounds flank steak a classic London broil cut
- 1/4 cup extra-virgin olive oil e.g., Colavita
- 1/4 cup low-sodium soy sauce or tamari for gluten-free
- 2 tablespoons balsamic vinegar adjust sweetness to taste
- 2 tablespoons Worcestershire sauce
- 2 tablespoons Dijon mustard
- 4 garlic cloves minced (or 1 tsp garlic powder)
- 1 teaspoon freshly cracked black pepper
- 1/2 teaspoon kosher salt omit if using very salty soy
- 1 tablespoon fresh rosemary finely chopped (or 1 tsp dried)
- Pinch red pepper flakes optional, for a spicy kick
Instructions
- In a medium bowl, combine olive oil, soy sauce, balsamic vinegar, and Worcestershire sauce. Stir in Dijon, garlic, pepper, salt, and rosemary.
- Put the flank steak in a zip-top bag or shallow dish. Pour the marinade over it, massage gently to coat, then seal or cover. Chill 2–24 hours.
- Preheat your gas grill to medium-high (around 400°F) or warm a cast-iron grill pan over medium-high heat. Brush the grates or pan with oil to prevent sticking.
- Remove steak from marinade, letting excess drip off. Place on the hot grill or pan and cook 5–7 minutes per side for medium-rare, flipping once with tongs.
- Use an instant-read thermometer in the steak’s thickest part: 130°F for medium-rare, 140°F for medium.
- Transfer the steak to a cutting board, tent loosely with foil, and let it rest 10 minutes to lock in juices.
- Identify the long muscle fibers and cut thin slices perpendicular to them.
Notes
Store leftover slices in an airtight container in the fridge for up to 3 days, or freeze wrapped tightly for 3 months. Over-marinating can lead to mushy edges—24 hours is the absolute max.