Pioneer Woman London Broil Recipe: Marinated and Grilled to Bold Flavor

This recipe transforms an affordable cut into a boldly flavored masterpiece through a simple marinade and proper grilling technique. The Pioneer Woman’s approach ensures tender, juicy results every time.

With just 10 minutes of prep and a few hours to marinate, you’ll achieve restaurant-quality London broil at home. The key is slicing against the grain for maximum tenderness.

Ingredients for Pioneer Woman London Broil

A simple marinade and quality steak create boldly flavored, restaurant-worthy results at home.

The steak selection is critical for this dish. Top round or flank steak labeled as London broil works best—look for good marbling and a thickness of about 1 inch. Most butchers at Whole Foods or Local grocery stores will cut it to order if you ask. Avoid pre-marinated options, as they often contain preservatives that can toughen the meat.

No Worcestershire? Coconut aminos or additional soy sauce can substitute, though the flavor profile will shift slightly. Fresh herbs like rosemary or thyme can replace dried at triple the amount. For a sweeter marinade, swap brown sugar for honey or maple syrup. The apple cider vinegar can be replaced with red wine vinegar if that’s what you have on hand.

Marinate the steak for at least 4 hours (overnight is ideal) for maximum tenderness and flavor penetration. Leftovers keep in the fridge for 3-4 days and reheat beautifully sliced thin against the grain. Freeze cooked steak for up to 3 months if needed.

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

Here’s the method. Straightforward, tested, works every time.

Step 1: Prepare the Marinade with Bold Flavors

In a large bowl, whisk together the 0.5 cup soy sauce, 0.25 cup Worcestershire sauce, 0.25 cup olive oil, 2 tbsp apple cider vinegar, 2 tbsp Dijon mustard, 2 tbsp brown sugar, 2 tbsp lemon juice, 1 tsp dried rosemary, 1 tsp dried thyme, 1 tsp black pepper, and 1 tsp kosher salt until the brown sugar fully dissolves.

I crush the dried rosemary and thyme between my fingers first to release their aromatic oils. This creates a marinade with depth and complexity that will transform the London broil steak from tough to tender and packed with flavor.

Step 2: Marinate the London Broil Steak

Place the 2 lb London Broil Steak in a resealable plastic bag or shallow dish and pour the prepared marinade over it. I use a 1-gallon zip-top bag for easy manipulation. Massage the marinade into the steak, ensuring it’s completely coated on all sides.

Add the 4 cloves garlic cloves (minced) to the bag and seal, removing as much air as possible. Refrigerate for at least 4 hours but preferably 8-12 hours for maximum flavor penetration. The longer it marinates, the more tender and flavorful the final dish will be.

Step 3: Grill the Marinated Steak to Perfection

Remove the London broil steak from the marinade and let it come to room temperature for about 30 minutes. This ensures more even cooking. Discard the used marinade—it’s been in contact with raw meat and isn’t safe to reuse.

Preheat your grill to high heat (about 450°F). Grill the steak for 5-6 minutes per side for medium-rare, or until it reaches your desired level of doneness. The steak should develop a dark, caramelized crust on both sides, thanks to the sugars in the marinade.

Step 4: Rest and Slice Against the Grain

Transfer the grilled steak to a cutting board and let it rest for 10-15 minutes. This crucial step allows the juices to redistribute throughout the meat, ensuring every slice is moist and flavorful rather than dry.

Slice the London broil thinly against the grain. This shortens the muscle fibers, resulting in a more tender bite. The slices should be about ¼-inch thick for optimal texture. Serve immediately while still warm, with any accumulated juices spooned over the top.

Best Sauces and Condiments for These Flavors

Classic Chimichurri

This bright, herby sauce cuts through the richness of the steak beautifully. Blend 1 cup fresh parsley, 4 garlic cloves, ¼ cup olive oil, 2 tbsp red wine vinegar, and ½ tsp red pepper flakes until chunky. Let it sit for 10 minutes before serving. 🌿

Creamy Horseradish

For a tangy kick, mix ½ cup sour cream, 2 tbsp prepared horseradish, 1 tsp Dijon mustard, and 1 tsp lemon juice. I love how this complements the bold flavors without overpowering them. Adjust horseradish to taste for more or less heat.

Garlic Butter Finish

Melt 4 tbsp unsalted butter with 3 minced garlic cloves and 1 tbsp fresh rosemary. Drizzle this over the sliced steak just before serving. The butter melts into the meat, adding luxurious richness. I always use Plugrá butter for its high fat content.

Spicy Avocado Crema

Blend 1 ripe avocado, ¼ cup Greek yogurt, 2 tbsp lime juice, and 1 jalapeño (seeded) until smooth. This creamy, cooling sauce balances the steak’s bold marinade. Thin with water if needed for drizzling consistency.

Red Wine Reduction

Simmer 1 cup dry red wine, 1 shallot (minced), and 1 sprig thyme until reduced by half. Strain and drizzle over the steak. This elegant sauce enhances the dish’s sophisticated side. I prefer Cabernet Sauvignon for depth. 🍷

Frequently Asked Questions