Marinated Steak Flank or London Broil
Elevate your dinner game with this juicy and flavorful Marinated Steak Flank or London Broil recipe! Perfectly tender and packed with rich, savory sweetness, this dish starts with a vibrant marinade of soy sauce, olive oil, Worcestershire sauce, red wine vinegar, honey, and lemon juice, infused with fresh rosemary and minced garlic for a depth of flavor that’s hard to resist. Marinated for hours to achieve maximum tenderness, this steak is then grilled, broiled, or seared to perfection, making it ideal for everything from a casual barbecue to a sophisticated dinner party. Ready in just under 30 minutes of active cooking time, this recipe is a must-try for steak lovers looking for a quick yet gourmet experience. Slice thinly against the grain, and serve with your favorite sides for a meal that’s both stunningly simple and utterly delicious. Keywords: marinated flank steak, London broil recipe, tender grilled steak, easy steak marinade, dinner ideas.
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Recipe Information
Ingredients
- 2 pounds Flank steak or London broil
- 0.5 cups Soy sauce
- 0.25 cups Olive oil
- 2 tablespoons Worcestershire sauce
- 2 tablespoons Red wine vinegar
- 2 tablespoons Honey
- 3 Garlic cloves, minced
- 1 teaspoon Fresh rosemary, chopped
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 tablespoon Lemon juice
- 0.25 cups Water
Instructions
Place the flank steak or London broil in a large resealable plastic bag or a shallow dish.
In a bowl, whisk together soy sauce, olive oil, Worcestershire sauce, red wine vinegar, honey, minced garlic, rosemary, salt, black pepper, lemon juice, and water to make the marinade.
Pour the marinade over the steak, ensuring it is evenly coated. Seal the bag or cover the dish with plastic wrap.
Refrigerate the steak for at least 4 hours or overnight for best flavor. Flip the steak midway through the marinade time to ensure even soaking.
Preheat a grill or broiler to high heat. Alternatively, you can use a cast-iron skillet on medium-high heat.
Remove the steak from the marinade and let it sit at room temperature for 15 minutes. Discard the remaining marinade.
Cook the steak for 6-7 minutes per side on the grill or broiler for medium-rare doneness, or longer depending on your preferred doneness. Use a meat thermometer to ensure the internal temperature reaches 130°F for medium-rare, 140°F for medium, or 150°F for medium-well.
Once cooked, remove the steak from the heat and let it rest for 5-10 minutes to allow the juices to redistribute.
Slice the steak thinly against the grain to maximize tenderness. Serve warm and garnish with additional chopped rosemary if desired.
Nutrition Facts
Calories |
620 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.9 g | 41% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 159 mg | 53% | |
| Sodium | 1868 mg | 81% | |
| Total Carbohydrate | 13.5 g | 5% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 9.7 g | ||
| Protein | 66.8 g | 134% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 52 mg | 4% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 971 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
