Description
This Savory Marinated London Broil recipe infuses tender flank steak with a robust marinade of soy sauce, Worcestershire, apple cider vinegar, and aromatic spices. Perfectly seared and then broiled to medium-rare, this flavorful dish is accented by fresh parsley and ideal for flavor lovers seeking a juicy, tender steak with a smoky, herbaceous punch.
Ingredients
Scale
Steak
- 1 pound flank steak
Marinade
- 1/4 cup olive oil
- 1/4 cup low sodium soy sauce
- 2 tablespoons Worcestershire sauce
- 2 tablespoons apple cider vinegar
- 1 tablespoon brown sugar
- 4 cloves garlic, freshly minced
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon ground coriander
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
Garnish
- 2 tablespoons chopped fresh parsley
Instructions
- Prep Steps: Gather all ingredients and equipment needed for the recipe to ensure smooth cooking.
- Prepare the Steak: Place the flank steak in a gallon-sized Ziploc bag and set aside for marination preparation.
- Mix the Marinade: In a small bowl, thoroughly whisk together olive oil, soy sauce, Worcestershire sauce, apple cider vinegar, brown sugar, minced garlic, smoked paprika, dried oregano, dried thyme, ground coriander, salt, and freshly ground black pepper until fully combined.
- Marinate the Steak: Pour the prepared marinade over the flank steak inside the Ziploc bag. Seal the bag and massage to evenly coat the meat. Allow it to marinate for 1 hour at room temperature or refrigerate for up to 8 hours for deeper flavor infusion.
- Prepare for Cooking: Remove the marinated steak from the refrigerator 20 minutes before cooking to bring it to room temperature; this ensures even cooking.
- Preheat the Oven: Set the oven to BROIL on HIGH to prepare for finishing the steak after searing, ensuring a perfect crust and cooking through.
- Heat the Skillet: Place a 12-inch cast iron skillet on high heat and allow it to become incredibly hot and sizzling, which is essential for developing a savory sear.
- Sear the Steak: Remove the steak from the marinade, shaking off excess. Place it carefully into the hot skillet and sear for 2 minutes on one side, then flip and sear for 1 minute on the other side until browned and flavorful.
- Broil to Perfection: Carefully transfer the skillet to the preheated oven and broil the steak for 5 minutes. Flip the steak then broil for an additional 4 to 5 minutes until the internal temperature reaches 125°F to 130°F, which is medium-rare.
- Rest the Steak: Remove the skillet from the oven, transfer the steak to a cutting board, and allow it to rest for 8 to 10 minutes. Resting locks in the juices, resulting in a more tender and flavorful steak.
- Slice and Serve: Thinly slice the steak against the grain to maximize tenderness. Garnish with chopped fresh parsley before serving for a fresh and colorful finish.
Notes
- Marinating at room temperature for 1 hour gives good flavor, but refrigerating for up to 8 hours deepens the taste and tenderizes the meat more.
- Bring the steak to room temperature before cooking to ensure even temperature throughout while cooking.
- Use a very hot cast iron skillet for the best sear and crust on your steak.
- Broiling the steak in the oven after searing ensures a perfectly cooked medium-rare result with a juicy interior.
- Resting the steak after cooking is important to keep the juices locked inside for maximum tenderness.
- Slicing against the grain helps make each bite more tender and easier to chew.
