Easy London Broil Marinade Recipe (2024)

FAQs

What is a good store bought marinade for London broil? ›

Can you marinate London broil too long? Yes, it's possible to marinate any steak too long, including London broil. Marinating for up to 12 hours is usually okay, but leaving steak in a marinade for longer could result in over-tenderized meat, leaving it on the mushier side.

Try this: Rub steak with the cut side of a halved garlic clove and liberally season both sides of your London broil with salt and pepper. Let it sit at room temperature on a rack set inside a rimmed baking tray for at least one hour. The salt will dissolve and will be absorbed into the meat.

Piercing the meat is crucial as it helps the marinade to penetrate. Since London broil has so much muscle fiber and connective tissue, it also has very little fat marbling resulting in a tougher cut of meat.

Lay your London Broil over a sheet pan on a cookie cooling rack and generously season with salt and pepper. How to tenderize London Broil: Give it an hour to tenderize on the counter. The salt draws out the moisture of the meat and then dissolves into the meat making it tender.

Yes, you can make London broil quickly without marinating it, especially if you use high-quality beef—but the acid in the marinade definitely helps tenderize the meat.

Use salt.

We season meat with salt for more than just flavor — with tougher cuts, like choice steaks and roasts, it helps break down the proteins for a more tender texture. Instead of seasoning meat just before cooking, give it a generous coating of salt about an hour before you're ready to get started.

What makes the best marinade? A good balance of fat, acid, and salt is key. Too much acid and the meat can taste pickled, too much salt and, well, it's too salty. Too much fat and the other ingredients won't have the proper concentration to work their magic.

Marinades generally consist of cooking oil, an acidic liquid, such as vinegar, wine, tomato, or citrus juice (or a natural enzyme, such as ginger or pineapple), and flavorings, including garlic, molasses, honey, fresh or dried herbs, and spices.

A marinade is an herb rich acidic sauce that is used to tenderize and add flavor to foods, particularly protein foods. Marinate is the verb form of marinade, meaning to soak the food in an acidic sauce adding flavor and tenderizing protein foods.

How long to grill 2 inch London broil? ›

The answer is yes—to an extent. When collagen and muscle fibers, the connective tissues in meat that make it tough, are tenderized and broken down, it helps the meat retain all of its juices. Acidic ingredients like vinegar, lemon juice, yogurt and wine weaken collagen and protein in meat.

It is safe to keep the food in the marinade longer, but after two days it is possible that the marinade can start to break down the fibers of the meat, causing it to become mushy.