Grilled London Broil(From Southern Living)
Juicy grilled London broil marinated in a tangy blend of red wine vinegar, soy sauce, and garlic, perfect for casual gatherings and flavorful family dinners.
Ingredients
Instructions
- Combine red wine vinegar, soy sauce, vegetable oil, sliced garlic, and freshly ground pepper in a large shallow container.
- Mix well to combine.
- Add the flank steak or London broil to the marinade, turning to coat each side.
- Cover and refrigerate for 12 hours to marinate.
- Remove the steak from the marinade, reserving the marinade.
- Preheat grill to medium-hot heat.
- Grill the steak, covered, over medium-hot coals for 8 to 10 minutes on each side or until desired doneness, basting occasionally with the reserved marinade.
- Remove from grill and let stand for 5 minutes.
- Cut into thin slices and serve.
Tips & Substitutions
For optimal flavor, marinate the steak for the full 12 hours; this allows the vinegar and soy sauce to tenderize the meat. If you don't have flank steak, skirt steak is a great substitute. For a different flavor profile, consider adding herbs like rosemary or thyme to the marinade. Also, make sure to let the steak rest after grilling to ensure juiciness.
Serving Suggestions
Serve the grilled London broil with a side of roasted vegetables or a fresh salad for a balanced meal. It pairs beautifully with Brussels Sprouts With Mustard Sauce for a delicious contrast. You can also slice the steak thinly for sandwiches or tacos, adding your favorite toppings for a fun twist.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the steak slices in a skillet over low heat or briefly in the microwave, taking care not to overcook them, as this can dry out the meat.
Nutrition & Diet Analysis (per serving)
Each serving of Grilled London Broil(From Southern Living) contains roughly 59 calories, with 1g protein, 1g carbohydrates, and 5g fat. Note that it is relatively high in sodium, at 880mg per serving (38% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different cut of beef for this recipe?
Yes, you can substitute flank steak with other cuts like skirt steak or sirloin. Just keep in mind that cooking times may vary depending on the thickness and tenderness of the cut you choose.
What can I do with the leftover marinade?
It's not recommended to reuse the marinade without cooking it first, as it contains raw meat juices. Instead, you can bring it to a boil in a saucepan for a few minutes to kill any bacteria, then use it as a sauce for the grilled steak.
How do I achieve the perfect doneness for my steak?
For medium-rare, aim for an internal temperature of 130°F to 135°F. Use a meat thermometer for accuracy, and remember to let the steak rest after grilling to allow juices to redistribute for the best texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).