London Broil Marinade

London Broil is flank steak. Depending on where you purchase your meat, it will either be labeled as London Broil or as Flank Steak. They are the same cut of meat, just different names.

Generally speaking, yes, London Broil or Flank Steak is a tough cut of meat and is best served after marinating to tenderize it. The longer you marinate the meat, the more tender it will be. Cutting the meat against the grain will also provide a more tender cut of meat.

To ensure that your London Broil is tender, you can use a meat tenderizer or mallet before cooking it. Be careful not to use the meat mallet too much as you don’t want to flatten the meat out too much. Using a meat tenderizer to poke tiny holes into the meat is a great way to tenderize it as the marinade will really soak in. (Some grocery stores will run the piece of meat through their tenderizer for you for free, all you have to do is ask!)
If there is salt in the marinade it will soak into the meat and make it extra tender. The longer you marinate the beef, the more tender it will be…and it adds great flavor too! Once the London Broil has finished cooking, let it rest for 5-10 minutes and then cut it against the grain. Thin slices are recommended.

Technically yes. We recommend marinating London Broil for at least 2 hours and up to 24 hours. The longer you marinate the London Broil, the longer the marinade has to soak into the meat. So, if your marinade has salt in it, which this recipe does, the meat can get very salty if the marinade is left on too long.

Yes, for this recipe you can cook the London Broil with a little extra of the marinade still on the meat. However, if you are using a different marinade that has a lot of sugar in it, it is recommended to remove any excess marinade as the sugar will be quick to burn. It is NOT recommend to apply additional marinade after the London Broil has cooked since the raw meat has already been in contact with the marinade.