Description
This Savory Marinated London Broil recipe features a tender flank steak soaked in a flavorful marinade of olive oil, soy sauce, Worcestershire sauce, apple cider vinegar, brown sugar, and aromatic spices. Perfectly seared and broiled to medium-rare, this dish is bursting with smoky, savory, and slightly sweet notes, elevated by fresh parsley for a vibrant finish. Ideal for crazy flavor lovers seeking a satisfying, restaurant-quality steak at home.
Ingredients
Scale
Steak
- 1 pound flank steak
Marinade
- 1/4 cup olive oil
- 1/4 cup low sodium soy sauce
- 2 tablespoons Worcestershire sauce
- 2 tablespoons apple cider vinegar
- 1 tablespoon brown sugar
- 4 cloves garlic, freshly minced
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon ground coriander
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
Garnish
- 2 tablespoons chopped fresh parsley
Instructions
- Prepare the Steak: Place the flank steak in a gallon-sized Ziploc bag and set it aside, ready for a delicious transformation.
- Mix the Marinade: In a small bowl, whisk together the olive oil, soy sauce, Worcestershire sauce, apple cider vinegar, brown sugar, minced garlic, smoked paprika, oregano, thyme, coriander, salt, and pepper until well combined.
- Marinate the Steak: Pour the marinade over the steak inside the Ziploc bag; seal it and massage the marinade all around, ensuring the flavors penetrate the meat. Let it marinate for 1 hour at room temperature or refrigerate for up to 8 hours for deeper flavor.
- Prepare for Cooking: Take the steak out of the fridge 20 minutes before cooking to bring it to room temperature, allowing for even cooking.
- Preheat the Oven: Set your oven to BROIL on HIGH while you prepare the skillet, heating it up to ensure a beautiful sear on the steak.
- Heat the Skillet: Place a 12-inch cast iron skillet over high heat until it’s sizzling hot—this step is crucial for that perfect crust!
- Sear the Steak: Remove the steak from the marinade, shaking off any excess. Transfer it to the hot skillet and cook for 2 minutes on one side, then flip and cook for 1 more minute, just until it’s nicely browned.
- Broil to Perfection: Carefully transfer the skillet to the oven and broil for 5 minutes. Flip the meat, then broil for an additional 4 to 5 minutes until the internal temperature reads 125ËšF to 130ËšF for a perfect medium-rare.
- Rest the Steak: Remove the skillet from the oven and transfer the steak to a cutting board. Let it rest for 8 to 10 minutes to lock in those juices and enhance the flavor.
- Slice and Serve: Thinly slice the steak against the grain for maximum tenderness and garnish with fresh parsley for a beautiful finish.
Notes
- Marinate the steak longer (up to 8 hours) in the refrigerator for deeper flavor and tenderness.
- Bring the steak to room temperature before cooking to ensure even cooking throughout.
- Use a cast iron skillet for the best sear and crust development.
- Do not overcook: medium-rare is achieved at 125°F to 130°F internal temperature for optimal juiciness.
- Resting the steak before slicing allows the juices to redistribute, resulting in a moister bite.
- Slice thinly against the grain to maximize tenderness.
