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
Keyword london broil recipe
Prep Time 5minutes
Cook Time 10minutes
Marinating Time 16hours
Total Time 15minutes
2poundsLondon broil steakAKA top round or flank steak
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.