Pioneer Woman London Broil Recipe
Ree Drummond's London Broil is all about getting that rich, caramelized crust while keeping the meat juicy inside! Do I have your tastebuds yet?!The key to making this just right? A long marinade and a hot sear. Let the beef soak up those bold flavors for at least four hours—overnight is even better!I like to use a mix of soy sauce, Worcestershire, garlic, and a little brown sugar to balance out the saltiness.Getting a good sear is non-negotiable. Use a cast-iron skillet or a screaming-hot grill to lock in all that goodness.Always slice against the grain, and keep those slices thin. This keeps the meat tender and easy to chew!
Servings: 4
Ingredients
- 2 lbs Flank Steak
- 1/4 cup Soy Sauce
- 1/4 cup Balsamic Vinegar
- 2 tbsp Olive Oil
- 2 tbsp Worcestershire Sauce
- 3 cloves Garlic minced
- 2 tbsp Lemon Juice
- 1 tbsp Dijon Mustard
- Salt and Pepper to taste
Instructions
- Begin by preparing the marinade by combining soy sauce, balsamic vinegar, olive oil, Worcestershire sauce, garlic, lemon juice, and Dijon mustard in a bowl.
- Place the flank steak in a large ziplock bag and pour the marinade over it, making sure to cover the meat completely.
- Seal the bag, removing as much air as possible, and let the steak marinate in the refrigerator for at least 2 hours or overnight for maximum flavor.
- Preheat your grill or broiler to high heat, and let the steak come to room temperature before cooking.
- Cook the steak for about 5-7 minutes on each side, or until the desired level of doneness is reached.