Rare London Broil with reduced marinade

Tender Marinated London Broil

The secret to this insanely flavorful and tender Marinated London Broil is all in the timing! A day's worth of soaking in a simple balsamic-wine marinade rewards you with a delicious dinner that's versatile and ready in no time.
Course Main Course
Cuisine American
Keyword london broil recipe
Prep Time 5 minutes
Cook Time 10 minutes
Marinating Time 16 hours
Total Time 15 minutes
Servings 4
Calories 561kcal
Author Erica


  • 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


  • 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.


Calories: 561kcal | Carbohydrates: 7g | Protein: 50g | Fat: 34g | Saturated Fat: 10g | Cholesterol: 151mg | Sodium: 804mg | Potassium: 910mg | Sugar: 3g | Vitamin A: 345IU | Vitamin C: 2.8mg | Calcium: 71mg | Iron: 4.7mg