Why You’ll Love This Recipe
London broil can turn out tough and chewy if it’s not handled properly, but this marinade fixes that. The acidity of the balsamic vinegar and red wine tenderizes the meat, while garlic, Dijon, and herbs build a deep, savory flavor with a hint of sweetness. I make this whenever I want a steak dinner on a budget. Here’s why I think you’ll love it:
- Tender and flavorful. The marinade does the heavy lifting, so even a lean cut turns out juicy.
- Budget-friendly. Top round or flank steak feeds a crowd for far less than pricier cuts.
- Make-ahead friendly. Marinate it in the morning or the night before and cook in 15 minutes.
- Versatile. Grill it, broil it, or sear it in a skillet.
Ingredients
For the marinade:
- ½ cup (120 ml) balsamic vinegar
- ½ cup (120 ml) dry red wine (Cabernet, Merlot, or Chianti)
- ¼ cup (60 ml) olive oil
- 2 tbsp soy sauce
- 2 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard
- 1 tbsp brown sugar or honey
- 5 cloves garlic, minced
- 1 tbsp fresh rosemary, chopped (or 1 tsp dried)
- 1 tbsp fresh thyme leaves (or 1 tsp dried)
- 1 tsp freshly ground black pepper
For the steak:
- 1 London broil (top round steak), 2 to 2½ lbs (900 g to 1.1 kg), about 1½ inches thick
- 1 tsp kosher salt
- 1 tbsp olive oil or avocado oil (for the grill or pan)
For serving:
- Roasted potatoes or garlic mashed potatoes
- Steamed green beans or roasted asparagus
- Chopped fresh parsley
Directions
- Make the marinade. In a medium bowl, whisk together the balsamic vinegar, red wine, olive oil, soy sauce, Worcestershire, Dijon, brown sugar, garlic, rosemary, thyme, and pepper.
- Marinate the steak. Place the steak in a large zip-top bag or shallow dish. Pour the marinade over it, turning to coat. Refrigerate for at least 4 hours, ideally 8 to 12 hours, flipping once. I don’t go past 24 hours, since the acid can make the surface mushy.
- Temper the meat. Take the steak out of the fridge 30 minutes before cooking. Remove it from the marinade, reserve the marinade, and pat the steak very dry with paper towels. Season with the salt.
- Preheat. Heat a grill to medium-high (about 450°F / 230°C), or set the oven rack 4 to 6 inches from the broiler and preheat to high. Oil the grates or a broiler pan.
- Cook. Grill or broil for 5 to 7 minutes per side, until an instant-read thermometer reads 125°F (52°C) for rare or 130°F (54°C) for medium-rare. Because the cut is lean, I don’t cook it past medium (140°F / 60°C).
- Rest. Transfer the steak to a cutting board, tent loosely with foil, and rest for 10 minutes. The temperature will rise about 5°F as it sits.
- Make a sauce (optional). Pour the reserved marinade into a small saucepan, bring to a full boil, and simmer for 8 to 10 minutes until reduced by half and slightly syrupy. Boiling is essential because the marinade touched raw meat.
- Slice. Look for the direction of the muscle fibers and slice very thinly against the grain at a slight angle.
- Serve. Fan the slices on a platter, drizzle with the reduced sauce, and sprinkle with parsley.
Servings and Timing
- Servings: 6 to 8
- Prep time: 15 minutes
- Marinating time: 4 to 12 hours (up to 24)
- Cook time: 10 to 14 minutes
- Rest time: 10 minutes
- Total time: about 5 to 13 hours, with only about 40 minutes of active time
Variations
- Cast-iron skillet: Sear 4 to 5 minutes per side in a very hot pan, then finish in a 400°F (200°C) oven for 3 to 5 minutes if needed.
- Garlic-herb butter: Top the sliced steak with a pat of garlic-herb butter.
- Spicy: Add 1 teaspoon of red pepper flakes or a splash of hot sauce to the marinade.
- Flank or skirt steak: Use either cut and reduce the cooking time to 3 to 4 minutes per side.
- Citrus twist: Add the zest and juice of one orange to the marinade.
- Sandwich style: Pile thin slices on crusty rolls with arugula, caramelized onions, and blue cheese.
Storage/Reheating
- Refrigerator: Store sliced steak in an airtight container for up to 3 days. Keep the reduced sauce separate for up to 5 days.
- Freezer (marinating): I often freeze the raw steak in the marinade in a freezer bag for up to 3 months. Thaw it overnight in the fridge and it’s ready to cook.
- Freezer (cooked): Freeze slices for up to 2 months, though the texture is best when fresh.
- Reheating: Warm slices gently in a skillet over low heat with a splash of broth or leftover sauce, just until heated through. I avoid the microwave since it can toughen lean beef.
- Leftover idea: Cold slices make a great steak salad with greens, tomatoes, and a balsamic vinaigrette.
FAQs
What exactly is London broil?
It’s actually a cooking method more than a cut. Stores usually label top round or sometimes flank steak as “London broil.” I use top round because it’s lean, thick, and affordable.
Why is my London broil tough?
The usual culprits are overcooking and slicing with the grain. I cook it to medium-rare or medium and always slice thinly against the grain.
How long should I marinate it?
I recommend 8 to 12 hours for the best flavor and tenderness. Four hours is the minimum, and I avoid going longer than 24 because the acid can break the meat down too much.
Can I reuse the marinade?
Only if you boil it first. I bring it to a full boil for several minutes before using it as a sauce, since it has been in contact with raw beef.
Can I cook it in the oven?
Yes. Broil it 4 to 6 inches from the heat for 5 to 7 minutes per side, or sear it in a skillet and finish in a 400°F (200°C) oven.
Do I need to use wine?
No. Replace it with beef broth and an extra tablespoon of balsamic vinegar.
Conclusion
This Balsamic Red Wine Marinated London Broil proves that an inexpensive cut can taste like a special-occasion steak with a little planning. The tangy, savory marinade tenderizes the beef, and a thin slice against the grain makes every bite melt in your mouth. I hope it becomes a favorite on your dinner table. If you make it, I’d love to hear how it turned out!
Print
This balsamic red wine marinated London broil is a tender, deeply flavorful steak with a savory-sweet tang from an overnight soak in balsamic vinegar, red wine, garlic, and herbs. Broiled or grilled to a juicy medium-rare and sliced thin against the grain, it turns an affordable cut into a dinner-party centerpiece. Just mix the marinade, let the fridge do the work, and finish in about 15 minutes.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 4 hours 40 minutes
- Yield: undefined
- Category: undefined
- Method: Broiled or Grilled
- Cuisine: American
Ingredients
- 2 lbs (900 g) top round London broil, about 1 1/2 inches thick
- For the marinade: 1/2 cup (120 ml) dry red wine, such as Cabernet or Merlot
- For the marinade: 1/3 cup (80 ml) balsamic vinegar
- For the marinade: 1/4 cup (60 ml) olive oil
- For the marinade: 2 tablespoons soy sauce
- For the marinade: 1 tablespoon Worcestershire sauce
- For the marinade: 1 tablespoon Dijon mustard
- For the marinade: 1 tablespoon honey or brown sugar
- For the marinade: 4 cloves garlic, minced
- For the marinade: 1 tablespoon fresh rosemary, chopped
- For the marinade: 1 teaspoon fresh thyme leaves
- For the marinade: 1/2 teaspoon black pepper
- 1 teaspoon kosher salt, for seasoning before cooking
- 1 tablespoon butter, for finishing (optional)
- Chopped fresh parsley, for garnish
Instructions
- In a bowl, whisk together the red wine, balsamic vinegar, olive oil, soy sauce, Worcestershire sauce, Dijon, honey, garlic, rosemary, thyme, and pepper until well combined.
- Place the London broil in a large zip-top bag or shallow dish. Reserve 1/4 cup of the marinade in a small saucepan, cover, and refrigerate. Pour the remaining marinade over the steak, turning to coat.
- Seal the bag and refrigerate for at least 4 hours and up to 24 hours, turning the steak once or twice.
- Remove the steak from the refrigerator 30 minutes before cooking. Lift it from the marinade, let the excess drip off, and pat dry with paper towels. Discard the used marinade. Season both sides with the salt.
- Preheat the broiler with the oven rack 4 to 6 inches from the heat, or heat a grill to high heat, about 450°F (230°C).
- Broil or grill for 5 to 7 minutes per side, until the outside is nicely charred and the internal temperature reaches 130 to 135°F (54 to 57°C) for medium-rare.
- While the steak cooks, bring the reserved marinade to a boil over medium-high heat and simmer for 4 to 5 minutes, until syrupy and reduced by half. Whisk in the butter, if using.
- Transfer the steak to a cutting board, tent loosely with foil, and rest for 10 minutes.
- Slice very thinly against the grain at a slight angle. Drizzle with the balsamic reduction, garnish with parsley, and serve.
Notes
- London broil is a cooking method as much as a cut. Top round or flank steak both work well.
- Slicing very thinly against the grain is essential for tender bites with this lean cut.
- Do not marinate longer than 24 hours, as the acid can turn the surface of the meat mushy.
- Cooking temperatures: 125°F (52°C) rare, 130 to 135°F (54 to 57°C) medium-rare, 140 to 145°F (60 to 63°C) medium. Remove the steak about 5 degrees below your target. This lean cut is best at medium-rare or medium.
- Always boil the reserved marinade, never the marinade the raw meat touched. Set aside the reserved portion before adding the steak.
- Make ahead: the marinade can be mixed up to 3 days ahead and refrigerated.
- Storage: refrigerate leftover sliced steak in an airtight container for up to 3 days. Serve cold over salads or in sandwiches.
- Serving idea: pair with roasted garlic mashed potatoes, grilled asparagus, or a simple arugula salad.
Nutrition
- Serving Size: 1 serving (about 1/6 of recipe)
- Calories: 280
- Sugar: 4 g
- Sodium: 540 mg
- Fat: 11 g
- Saturated Fat: 3 g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 6 g
- Fiber: 0 g
- Protein: 36 g
- Cholesterol: 85 mg
