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5 Ingredient London Broil Steak Marinade

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This London Broil marinade transforms budget beef into tender, juicy grilled steak with bold, layered flavor. Fresh garlic and onion are blended with soy sauce, balsamic vinegar, and olive oil into a smooth marinade that penetrates deep into the meat. With just a little patience and an overnight marinade, even lean, affordable cuts come off the grill savory, slightly sweet, and perfectly juicy.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lb beef top round or flank steak recommended
  • 3/4 cup soy sauce Kikkoman recommended for best salt balance
  • 1/4 cup water
  • 1/4 cup balsamic vinegar
  • 2 tablespoons olive oil
  • 1 large onion quartered
  • 8 garlic cloves freshly peeled
  • 1 1/2 tsp black pepper

Equipment

  • Blender
  • Large resealable bag or shallow dish
  • Grill
  • Instant-read thermometer
  • Cutting board
  • Paper towels
  • Aluminum foil

Method
 

  1. Add the soy sauce, water, balsamic vinegar, and olive oil to a blender. Drop in the quartered onion and peeled garlic cloves, then blend until the mixture is completely smooth with no chunks remaining. Add the black pepper and pulse briefly to incorporate it evenly.
  2. Place the beef in a large resealable bag or shallow dish. Pour the blended marinade over the meat, making sure all sides are fully coated. Seal the bag or cover the dish tightly, then refrigerate for at least 6 hours — overnight is ideal for maximum flavor and tenderness.
  3. Take the marinated beef out of the refrigerator 1 hour before grilling to allow it to come to room temperature, which promotes even cooking. Pat the surface thoroughly dry with paper towels to remove excess marinade — this step is essential for developing a proper sear and caramelized crust on the grill.
  4. Preheat your grill to 450–500°F until it is smoking hot. Lay the dried steak directly on the grates and grill for 8 to 12 minutes total, flipping every minute to build an even crust while keeping the center rare to medium-rare. Check doneness with an instant-read thermometer, pulling the steak at 130°F internal temperature for medium-rare.
  5. Move the steak to a cutting board and tent it loosely with foil. Allow it to rest for 10 minutes so the juices redistribute throughout the meat. Slice against the grain into 1/2-inch thick pieces for maximum tenderness and serve immediately.

Notes

Marinating overnight delivers significantly better flavor and tenderness than the 6-hour minimum — plan ahead when you can. Do not skip patting the steak dry before grilling; wet meat steams rather than sears, and you need that caramelized crust for the best result. Always slice against the grain to maximize tenderness, especially with leaner cuts like top round. Store leftover sliced steak in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months. To reheat, warm gently in a skillet over medium-low heat with a splash of beef broth to keep the slices from drying out. This marinade also works well with chicken thighs, pork chops, or lamb chops — adjust marinating time based on the thickness of the cut.

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