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
