Pioneer Woman London Broil Recipe: Marinated and Grilled to Juicy Perfection

This method transforms affordable London broil into a juicy, flavor-packed main course. The secret lies in a well-balanced marinade and precise grilling technique.

After testing multiple approaches, I’ve perfected a simple process that guarantees tender results every time. The marinade infuses the meat with bold flavors, while high heat creates a perfect sear.

Ingredients for Pioneer Woman London Broil

Affordable steak meets bold marinade for a restaurant-quality dinner at home.

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The steak itself is critical—look for top round London broil with visible marbling, about 1-1.5 inches thick. Costco and Whole Foods consistently carry quality cuts. For the soy sauce, Kikkoman low-sodium is my go-to, but any trusted brand works. The Worcestershire adds umami depth (Lea & Perrins is the gold standard). Olive oil should be extra-virgin—its fruity notes complement the beef beautifully.

No Worcestershire? Coconut aminos work as a substitute. Fresh out of Dijon? Whole-grain mustard at the same amount adds texture. Brown sugar can be swapped for honey or maple syrup (1:1). For garlic, garlic powder at one-third the amount in a pinch, but fresh is ideal. The vinegar isn’t negotiable—it tenderizes the meat—but apple cider vinegar can replace red wine in equal measure.

Marinate the steak for 4-12 hours—overnight is optimal. Leftovers keep 3-4 days refrigerated or freeze for 2-3 months. Let the steak rest 10 minutes after grilling before slicing against the grain for maximum tenderness.

Step-by-Step Instructions for Marinated and Grilled London Broil

This method delivers tender, flavorful results with a perfect char every time.

Step 1: Prepare the Marinade Base

In a medium bowl, whisk together the 0.5 cup soy sauce, 0.25 cup olive oil, 2 tbsp Worcestershire sauce, and 2 tbsp red wine vinegar until fully emulsified. The olive oil should create a temporary suspension with the vinegar and soy, forming a glossy, dark liquid.

Add the 1 tbsp Dijon mustard and 2 tbsp brown sugar, whisking vigorously until the sugar dissolves completely. You’ll notice the mixture thicken slightly as the mustard incorporates. This base provides the perfect balance of salty, tangy, and sweet that defines a proper London broil marinade.

Step 2: Incorporate Aromatics and Seasonings

Mince the 4 cloves garlic cloves finely and add them to the marinade. The garlic should be minced to a near-paste consistency to ensure even distribution and maximum flavor infusion. Stir in the 1 tsp kosher salt, 1 tsp black pepper, 1 tsp onion powder, and 1 tsp dried thyme.

Finally, add the 1 tbsp lemon juice and stir once more. The lemon juice brightens the marinade and helps tenderize the meat. Let the mixture sit for 5 minutes to allow the dried thyme to rehydrate and the flavors to meld before adding the steak.

Step 3: Marinate the London Broil Steak

Place the 2 lb London Broil steak in a resealable plastic bag or shallow dish. Pour the marinade over the steak, ensuring it’s fully coated on all sides. Press out excess air if using a bag, then seal tightly. For best results, marinate in the refrigerator for at least 4 hours, but preferably overnight.

Turn the steak occasionally to ensure even marination. The steak should take on a darker, slightly glossy appearance as it absorbs the marinade. The longer it marinates, the deeper the flavor penetration, but don’t exceed 24 hours as the acidity can begin to break down the meat texture too much.

Step 4: Grill to Juicy Perfection

Remove the steak from the marinade and let it come to room temperature for 30 minutes before grilling. Preheat your grill to high heat (about 450°F). Lightly oil the grates to prevent sticking. The steak should sizzle immediately upon contact with the grates.

Grill the steak for 4-5 minutes per side for medium-rare, or until it reaches an internal temperature of 130-135°F. Look for a deep, caramelized crust forming on the surface. Avoid pressing the steak with your tongs—this squeezes out precious juices. The steak is ready to flip when it releases easily from the grates.

Step 5: Rest and Slice Against the Grain

Transfer the steak to a cutting board and tent loosely with foil. Let it rest for 10-15 minutes to allow the juices to redistribute. The internal temperature will rise by 5-10°F during this time, reaching the ideal 140°F for medium-rare.

Slice the steak thinly against the grain at a 45-degree angle. The grain runs in one direction across the steak; cutting perpendicular to these fibers shortens them, resulting in a more tender bite. Serve immediately while still warm for the juiciest, most flavorful experience.

Health Benefits of This Dish

High-Protein Powerhouse

London broil is a fantastic source of high-quality protein—a 4-ounce serving packs about 28 grams of protein. This lean cut delivers all nine essential amino acids, supporting muscle repair and immune function. I love how it keeps me full for hours after eating. 💪

Iron and Zinc Boost

This beef cut provides 2.5mg of iron and 6mg of zinc per serving, essential minerals for energy and immunity. The iron is in the heme form, which your body absorbs more efficiently than plant-based iron. Pair with vitamin C-rich sides to enhance absorption.

Rich in B Vitamins

You’ll get a significant dose of B12, B6, and niacin from this steak. These vitamins play key roles in metabolism and nervous system health. A single serving covers about 30% of your daily B12 needs.

Low in Saturated Fat

Compared to other cuts, London broil is leaner, with only 4 grams of saturated fat per serving. This makes it a heart-healthier choice for beef lovers. The marinade adds flavor without significantly increasing fat content.

Nutrient-Dense Choice

Beyond protein and minerals, this cut provides selenium, phosphorus, and riboflavin. These nutrients support thyroid function, bone health, and energy production. It’s a nutritional powerhouse disguised as a simple steak. 🥩

Frequently Asked Questions