Pioneer Woman’s London Broil Recipe: Marinated Steak with Bold Beefy Flavor

This London Broil recipe transforms an affordable cut into a tender, flavor-packed main course. A simple marinade works its magic overnight.

With just 15 minutes of active cooking, you’ll achieve deep beefy flavor and perfect char. The Pioneer Woman’s approach makes it foolproof.

Ingredients for Pioneer Woman London Broil

Transform budget-friendly steak into a restaurant-worthy main with this bold marinade.

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The steak cut is critical here. Top round or flank steak labeled as London Broil at the supermarket works perfectly—look for about 1-inch thickness and good marbling. Most major chains like Whole Foods or Kroger carry it pre-cut. Avoid pre-marinated versions; you want full control over the flavor development. The soy sauce should be low-sodium to prevent the marinade from becoming overwhelmingly salty.

No Worcestershire? Coconut aminos offer a similar depth (though slightly sweeter). Red wine vinegar can be swapped for apple cider vinegar at equal parts. Fresh herbs work if you have them—use 1 tbsp each of rosemary and thyme instead of dried. The brown sugar can be replaced with honey or maple syrup, but the caramelized crust won’t be quite as pronounced.

Marinate the steak overnight for peak tenderness. Cooked London Broil keeps in the fridge for 3-4 days and freezes beautifully for up to 3 months. Slice against the grain just before serving to maintain that perfect texture.

Step-by-Step Instructions for Marinated London Broil Steak

This time-tested method guarantees a perfectly tender steak with maximum flavor penetration every time.

Step 1: Prepare the Marinade Base

In a medium bowl, whisk together the 0.5 cup soy sauce, 0.33 cup olive oil, 2 tbsp Worcestershire sauce, and 2 tbsp red wine vinegar until fully emulsified. The olive oil will initially separate, so whisk vigorously for 20-30 seconds until the mixture appears homogeneous.

Add the 1 tbsp Dijon mustard and 2 tbsp brown sugar, whisking again until the sugar fully dissolves. I always check that no brown sugar crystals remain at the bottom of the bowl—this ensures even distribution throughout the marinade.

Step 2: Incorporate Aromatics and Seasonings

Mince the 4 cloves garlic cloves and add them to the marinade along with the 1 tbsp lemon juice. The acidity from both the vinegar and lemon juice will help tenderize the meat while the garlic infuses its pungent flavor.

Sprinkle in the 1 tsp kosher salt, 1 tsp black pepper, 1 tsp dried rosemary, and 1 tsp dried thyme. Crush the dried rosemary and thyme between your fingers as you add them—this releases their essential oils for maximum flavor impact. Stir all ingredients together thoroughly.

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 completely submerged. Massage the marinade into the meat for 30 seconds to ensure full coverage, especially along the edges where the meat tends to be thicker.

Seal the bag or cover the dish and refrigerate for at least 4 hours, but ideally 8-12 hours for deepest flavor penetration. I always flip the steak halfway through the marinating time to ensure even exposure to the marinade on both sides.

Step 4: Cook to Medium-Rare Perfection

Remove the London Broil from the refrigerator 30 minutes before cooking to allow it to come to room temperature. Preheat your grill or grill pan to high heat (about 450°F). The high heat is crucial for achieving a good sear while keeping the interior juicy.

Grill the steak for 4-5 minutes per side for medium-rare doneness. Look for a deep brown crust to form and internal temperature to reach 130-135°F on an instant-read thermometer. Avoid pressing down on the steak with your tongs—this squeezes out the precious juices.

Step 5: Rest and Slice Against the Grain

Transfer the cooked London Broil to a cutting board and let it rest for 10-15 minutes. This resting period allows the muscle fibers to relax and the juices to redistribute throughout the meat. Tent loosely with foil to keep it warm.

Slice the steak thinly against the grain at a 45-degree angle. The grain runs in one direction through the meat—cutting perpendicular to these lines shortens the muscle fibers, resulting in a more tender bite. Serve immediately while still warm.

Make-Ahead Tips for This Dish

Marinade Prep Ahead

Whisk the marinade up to 24 hours before adding the steak. I store mine in a mason jar at room temperature—the flavors meld beautifully overnight. Just give it a quick shake before using. 💡

Steak Marination Timing

For maximum tenderness, marinate the 2 lb London Broil for the full 8-12 hours. If you’re short on time, even 4 hours makes a noticeable difference in flavor and texture.

Partial Cooking Method

Sear the steak 2-3 hours before serving, then finish cooking when ready. This works well for parties—just slice and grill briefly to reheat. The crust stays perfect every time.

Keep the partially cooked steak in the fridge for up to 24 hours before final cooking.

Slice and Store

After cooking, slice against the grain and store in airtight containers with juices. This keeps the meat moist for 3-4 days in the fridge. I use Pyrex containers for easy stacking. ❄️

Freezer-Friendly

Freeze cooked London Broil for up to 3 months. Wrap individual portions in plastic wrap then foil to prevent freezer burn. Thaw overnight in the fridge before reheating.

Frequently Asked Questions