The Best London Broil Marinade Recipe (2024)

by Mary Neumann · 30 Comments

Today’s share is my favorite go-to marinade for London Broil – “Ant” Kelly’s London Broil Marinade! Yes, Ant not Aunt, the recipe author’s little niece loved this recipe and always wrote “Ant” for her Aunt Kelly.

THE BEST LONDON BROIL MARINADE RECIPE

My go-to marinade for the BEST London Broil for almost 10 years! A favorite tried and true recipe that calls for just a few simple ingredients I always have in hand.

Read rave reviewsfrom people who tried this awesome recipeon Pinterest!

This is my go-to marinade for London Broil (the best ever!!), my husband’s childhood favorite. Several years ago I found this marinade on Food.com after searching for the flavors my husband described in his dad’s famous London Broil. After the first try, it’s the only marinade we use for London Broil. The flavor is wonderful and I always have the ingredients on hand. This recipe has a five star rating and tons of rave reviews!

For today’s post, I used a jar of minced garlic – I forgot to buy more fresh garlic at the store, rosemarytoo. Fresh is best, but the jarred and pantry stuff works well too.

What You Need to Make the Best London Broil Marinade

Balsamic vinegar, soy sauce, olive oil, Worcestershire sauce, fresh ground black pepper, garlic, rosemary and a two pound cut of London broil beef.

HOW TO MAKE THE BEST LONDON BROIL MARINADE

Mix all the ingredients for the marinade in a medium size bowl. Lightly score beefon each side. Place beef in a large zip lock bag and pour marinade over. Using your hands, massage the marinade over the beef in the bag and then place in fridge. Marinate in fridge for at least 2-3 hours.I usually marinate my London Broil for about 8 hours, throwing everything together in the morning and turning it a few times in the fridge throughout the day.

Pinnable Image

PLEASE NOTE: When I share a tried & true recipe, I always credit the source and often will send you to the site for the directions and to print the recipe. All you need to do is click on “Print Recipe” below and it will take you to the full recipe. One extra click for an awesome recipe, that’s it! It’s important to me to share the love and send you to the original source.

*This is not a sponsored post. I have no affiliation with Food.com – I’m just a fan of this awesome recipe.

“Ant” Kelly’s London Broil Marinade, from Food.com

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Ingredients

1/4 cup balsamic vinegar
1/4 cup soy sauce
1/4 cup olive oil
2 tablespoons Worcestershire sauce
2 cloves garlic, crushed
1 teaspoon rosemary
1/4 teaspoon fresh ground black pepper
2 pounds London broil beef

Directions

Marinate in fridge for at least 2-3 hours.I usually marinate my London Broil for about 8 hours, throwing everything together in the morning and turning it a few times in the fridge throughout the day.To print the recipe, please head to Food.com, while you are there, be sure to read the rave reviews!

Thanks for stopping by!
Cheers!

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Reader Interactions

Comments

Marge
August 30, 2023 at 11:35 am
Made this about a month ago and it was amazing. Made it again when my daughter was visiting and she asked for the recipe. Then I made the marinade, but for boneless chicken breasts on the grill. They were delicious! Next time I’ll try pork chops 😋. Great all around marinade!! It’s a keeper!!! Thank you.
Reply
Stephanie
September 11, 2022 at 10:36 pm
I’m going to try this later this week. It sounds great and I respect that you give credit to where you originally learned of the recipe. I’ll try to remember to come back and review it after I make it! Thank you 😊
Reply
Sara
November 14, 2021 at 8:04 pm
Thank you so much for this recipe. I made it tonight exactly as written and grilled it. It was delicious! My husband loved it. I made it with sautéed mushrooms and grilled corn on the cob. Great marinade!
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Reply
- John & Marie
  February 21, 2023 at 9:43 pm
  Sounds so good me and my sweet wife will right over. Lol
  Reply
Marylou
September 27, 2020 at 6:54 pm
I made this for dinner just now, OMG it is delicious. I didn’t have rosemary but it was still very goid😊❤️
Thank you
Reply
Will
September 03, 2020 at 5:10 am
The flavor is wonderful
Reply
Michael
May 09, 2020 at 10:57 am
As the name implies. This is the best dish I have ever made. Thank you for sharing the recipe!
Reply
Carol Purdy
April 19, 2020 at 8:47 pm
don’t have worcestershire sauce can I use something else in its place
Reply
Cindy
April 03, 2020 at 5:44 pm
Marinated for 12 hours. It was inedible. Served Medium rare. Cut across the grain. Tough as nails!!
Reply
Bermth
March 20, 2020 at 3:16 pm
My kids loved it! First time making this cut and it will be on the menu again! Thanks!
Reply
Deb
June 28, 2019 at 8:06 pm
This was an easy and really good marinade. I had a London broil in the freezer, I couldn’t decide what to do with it, since I usually find London Broil to be tough and dry. Found this recipe, combined the ingredients, vacuum sealed and set the meat to marinade.
Then I cooked it in sous vide cooker set to 127 degrees for about 2.5 hours. We then seared it on the grill and it came out perfect. Just perfect!
Saved the marinade and brought it to boil to reduce and drizzled over meat.
Reply
Claudia McCulloch
June 26, 2019 at 12:09 am
Thanks for the great recipe. Cannot wait to try it!
Congratulations on the move! Last August, we finished moving our home and my then-closed psychology practice from LA to TN (just south of Nashville). Love it here. We’re all back home in the South where we belong!
Claudia McCulloch
The Dr. Claudia Show
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Reply
Danielle
April 30, 2019 at 10:42 am
HI – have you ever put the London broil in the crock pot with this marinade?
Reply
- Bob Smith
  May 18, 2019 at 4:18 pm
  I wouldn’t do this in a slow cooker or InstaPot. Grilling is best or either broiler or heavy frying pan like someone else suggested.
  Reply
Audrey
July 09, 2018 at 11:26 am
Could it be cooked in a slow cooker if no grill available and to hot weather wise to use oven
Reply
- Keith
  March 02, 2019 at 2:39 pm
  Kind of a sin to slow cook it. You could do a chuck or such and the additional fat makes it come out delicious. I always grill it, worse case pan fry on very high heat. You want to cook it like a thick steak to rare or it can be tough.
  Reply
pete beaugard
May 11, 2018 at 5:08 pm
What cut is considered London Broil ?
Reply
- Mary Neumann
  May 11, 2018 at 5:59 pm
  Head here, Pete, to learn about London Broil: https://www.tablespoon.com/posts/how-to-cook-a-classic-london-broil
  Reply
- Bob Smith
  May 18, 2019 at 4:22 pm
  Top round and you want it cut like a steak and not a roast and preferably at least 1-1/2” thick so it doesn’t dry out. Grill 5 minutes per side for rare to medium rare for that thickness and let rest for 10 minutes before slicing fairly thin across.the grain.
  Reply
MAX
February 25, 2018 at 7:35 am
everything looks great ,except the jarred garlic, fresh fresh
Reply
- Mary Neumann
  February 25, 2018 at 11:32 am
  I almost always use fresh garlic, but forgot to grab it at the store that day, as mentioned in my post above – jarred works well too.
  Reply
Terri
February 21, 2018 at 3:30 pm
This was a delicious recipe, marinade was perfect. Cooked the meat to a medium rare It was great. I will definitely do it again. Thanks for sharing your recipes.
Reply
Anonymous
January 21, 2018 at 3:14 am
What temperature and how long if cooking it in the oven.
Reply
Anonymous
December 13, 2017 at 2:13 am
My recipe is very similar, except that I use aboutique 2 tablespoons of honey, a teaspoon of salt and warm the mixture at low heat until the honey disolve's before pouring it over the beef.
Reply
Anonymous
July 15, 2017 at 2:24 pm
Made it for the 4th everyone loved it
Reply
Valerie Klobuchar
May 29, 2017 at 10:26 pm
This would be a great marinade for beef kabobs!
Reply
Valerie Klobuchar
May 29, 2017 at 10:25 pm
I was thinking what a great marinade for beef kabobs!
Reply
Lynn
April 11, 2017 at 8:59 am
Hi Mary. I too am from Wisconsin now living in Florida. Where do you go tubing? And Savannah is my favorite city. Love it. Now, about the recipe – is this good to marinate any steak with? Sounds good to me.
Reply
Marsha Baker
April 11, 2017 at 3:22 am
Oh Mary! Mary! I did not know about your move across country! WOW! That's a big change. I'm so excited for you to be in warmer temps…and closer to a city you love so well. This recipe sounds wonderful. I just bet you'll be teaching those southern folks some new 'tricks' in the kitchen. Yay for you!
Reply

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The Best London Broil Marinade Recipe (2024)

FAQs

How do you make London broil so it's not tough? ›

Our first secret weapon is baking soda, which gets mixed in with a few other simple marinade ingredients. It may seem unorthodox, but it plays a crucial role in tenderizing the steak by relaxing its protein network, which keeps it nice and juicy while it cooks.

Get More Info ›

What is the secret to a marinade? ›

You simply need to follow this simple formula: an acidic ingredient to tenderize the meat (think vinegar, juice, yogurt, or mustard), fresh herbs and spices for added flavour, and a fatty ingredient, such as oil or butter.

Keep Reading ›

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

15 Best Marinades for London Broil

Kelly's London Broil Marinade. ...
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Guaranteed Winner London Broil. ...
Tender Rubbed & Marinated London Broil. ...
Honey-Infused London Broil Marinade. ...
Steakhouse Marinade for London Broil. ...
Zippy London Broil Marinade. ...
Balsamic London Broil Marinade.

More items...

Get More Info ›

What's the best way to tenderize a London broil? ›

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.

Learn More Now ›

What happens if you marinate London broil too long? ›

Most recipes for marinating meat and poultry recommend six hours up to 24 hours. 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.

Keep Reading ›

What happens if you don't marinate London broil? ›

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.

Tell Me More ›

How do you tenderize a London broil without a tenderizer? ›

Pounding

Using a meat mallet (or kitchen mallet) to pound steaks helps soften and tenderize the meat. Simply place the meat in between pieces of plastic wrap or wax paper and pound it prior to cooking. If you don't have a meat mallet, you can also use a heavy kitchen tool such as a skillet, saucepan or rolling pin.

Show Me More ›

Should I sear my London broil before baking? ›

Remove the meat from the marinade and pat it dry with paper towels. In a skillet over high heat, sear the steak for about 2 minutes. Flip and sear the other side of the steak for about 2 minutes. Place the skillet in the oven and cook for about 6 minutes.

Read The Full Story ›

What are the 3 main ingredients when marinating? ›

Marinades vary from recipe to recipe but they generally contain three basic components – oils, acids and seasonings.

Oils. The oil content in a marinade locks in the natural flavour of the food and prevents it drying out. ...
Acids. ...
Seasonings.

View Details ›

What to avoid in marinades? ›

These are the top 5 marinating mistakes to avoid

Marinating and then freezing. Whether you are marinating meat for Shawarma or a nice steak, be sure to keep it from freezing. ...
Too much acid. Acid is the super star in many marinades. ...
Too much salt. ...
Too little flavour. ...
You're getting the timing wrong.

Oct 6, 2021

Tell Me More ›

What is the basic marinade formula? ›

Because of the acidic nature of marinades, always marinate in a glass, ceramic or stainless-steel container. (Do not use aluminum containers.) The marinade ratio we suggest is three parts fat, one part acid and one part seasonings.

Read On ›

Should I pierce my London broil before marinating? ›

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.

Read The Full Story ›

What makes London broil tough? ›

Overcooking will make the meat tough no matter how long it was marinated. For a thick roast, grill it directly for about 2 to 4 minutes per side, and then indirectly for up to 30 minutes. The internal temperature should not pass 135 F.

Discover More ›

Why is my London broil so tough? ›

In eight to 10 minutes under the broiler, any tough cut of meat can be turned into a restaurant-worthy steak. The trick is to avoid overcooking. If it's cooked too long, it will turn into chewy, leather-like meat. However, when done correctly, you will enjoy the flavor and texture of an expensive cut of beef.

Get More Info Here ›

Will London broil get more tender the longer it cooks? ›

If you take a less-than-tender cut of meat like London broil and slow cook it for several hours (4 hours on high 6-7 hours on low), you will be rewarded with a very tender, flavorful meat for dinner!

Explore More ›

How do you salvage an overcooked London broil? ›

You may need some sweetness and acidity to bring up the tough meat. Simmer in liquid. Just like for burnt meat, if your meat gets tough and dry then you can simmer it in a little bit of broth for a couple minutes. Don't allow it to overcook again but just allow the liquid to penetrate the meat.

View Details ›

The Best London Broil Marinade Recipe (2024)