London Broil Marinade with Balsamic Glaze is one of those recipes that proves simple ingredients can create remarkable flavor.
Over the years, I have found that a good marinade is the secret to transforming this lean cut of beef into something truly memorable. The combination of balsamic vinegar, olive oil, and honey gently tenderizes the meat while adding layers of rich, savory flavor.
When cooked to a perfect medium-rare and finished with a glossy balsamic glaze, the result is a tender, juicy London broil with just the right balance of tangy sweetness and depth. It is an easy yet impressive dish that brings steakhouse flavor to your own kitchen.
London broil is a special cut of meat that works its magic no matter how you prepare it.
Broiled, seared, or cooked on the barbecue, it always delivers bold flavor and a satisfying, hearty bite.
From Sunday night dinner to summer parties, this London broil recipe will soon be your go-to, as it can be marinated overnight, cooked at the last minute, and makes for great leftovers for sandwiches, salads, and quesadillas, to name a few.
In this Article
- What is London broil?
- Why you will love this recipe
- Ingredients needed to make this recipe
- Equipment Needed
- Step by step on how to cook London broil.
- Giangi’s Pro Tips
- What dishes can you enjoy with this London broil?
- Variations and Substitutions
- Storing and Reheating
- Frequently Asked Questions
- If you enjoy this balsamic glaze recipe with London broil, you may want to try my other recipes.
- London Broil Marinade with Balsamic Glaze
What is London broil?
London broil is a budget-friendly favorite cut of beef that is marinated for several hours, then broiled or grilled to a perfect medium-rare before being sliced thin against the grain.
Often made with a tougher cut of meat chosen for its deep flavor, the key is in the preparation. With the right marinade and proper slicing, it transforms into a tender, flavorful steak that is both satisfying and economical.
Why you will love this recipe
Tender, juicy, and full of flavor. Cooked to a perfect medium-rare and finished with a glossy balsamic glaze, this London broil is tender, juicy, and packed with flavor, with just the right balance of tangy sweetness and rich depth.
Budget-Friendly and family-approved, London broil is a wonderfully budget-friendly cut of meat that delivers big flavor without the high price tag of premium steaks, making it perfect for feeding a hungry family.
Versatile Cooking Options This special cut of meat works its magic, however you prepare it. Broil it in the oven, sear it in a hot pan, or cook it on the barbecue. It always delivers a bold, satisfying bite.
Perfect for Meal Prep and Leftovers. Marinate it overnight and cook it at the last minute for an easy dinner. The leftovers are fantastic sliced thin for sandwiches, tossed into salads, or tucked into quesadillas the next day.
Ingredients needed to make this recipe
This is a short introduction. The ingredient list is also brief. It includes essential items that you may already have in your pantry. Please read the recipe for complete instructions.
Balsamic vinegar is needed in the marinade and to create the amazing sauce you will serve with your London broil. I do not use a very expensive balsamic, as it will be cooked down.
Honey adds a touch of sweetness without the sugar. Blending the balsamic will soften your meat when used with the marinade.
Dried cranberries and Michigan tart cherries are my two favorite dried fruits, and I use them often in cooking. Both are a bit tart; they add a hint of tartness to the sweetness of the balsamic honey sauce.
Unsalted butter is added at the last minute to the balsamic glaze to soften it and add velvety flavor. I always use unsalted butter in my cooking and baking to control sodium intake. Salted butter not only adds too much salt to your dish, but it also changes the flavor.
London broil: Ensure the meat is all the same thickness so it cooks evenly once ready to go under the broiler. Trim any excess fat from it.
Olive oil is used with the marinade to soften the meat.
Salt and ground black pepper are all the seasonings you will need for this recipe
Equipment Needed
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Step by step on how to cook London broil.
With all my recipes, please assemble all the ingredients before starting to cook and bake. There is nothing to this preparation or cooking part; just have everything ready before starting.
- Start by using a small whisk or fork to mix the balsamic vinegar, honey, and olive oil in the base of a glass pan or any container that will hold your meat.
- Using a fork, poke the London broil all over. Generously season all over with salt and pepper, then place it in the glass container.
- Cover it and refrigerate it for at least 6 hours. It can be marinated overnight. Turn often to have both sides well marinated.
- Prepare the balsamic glaze or side sauce by cooking and reducing the balsamic vinegar, dried tart cherries, honey, and dried cranberries over medium-high heat.
- Not too thick, nor too thin, for this sauce, and do remember that the fruits will absorb a lot of the juices. Lower the heat and add the butter. Mix until well blended and set aside.
- Preheat the oven to 375 F, and it is time to cook your London broil.
- Place the London broil steak over the grilling pan. Baste with some of the marinade, and bake for about 20 minutes without turning.
- Change your oven setting to broil. Baste with more marinade (optional) and broil for 5 minutes on each side.
- Remove from the oven. Cover it and set it aside for a few minutes.
- Gently re-warm the balsamic vinegar sauce. Slice the meat and serve it with the sauce.
Giangi’s Pro Tips
- Poke the meat well to allow the marinade to penetrate the meat and tenderize it.
- Do not marinade longer than 12 hours.
- Once cooked, the dried cherries and cranberries will rehydrate and swell, absorbing most of the sauce. I do love their tartness and bite, so I use a cup in this recipe. If you like more juice and less fruit, reduce the amount from 1 cup to 1/2 cup of dried cherries.
- Line the bottom of your broil pan with foil. You will thank me later.
- If you find the glaze too tart, add a tablespoon of brown sugar during cooking.
- The leftover balsamic glaze is amazing over vanilla ice cream. Give it a minute or two of heating over the stove, then pour it over. You did not hear that from me.
What dishes can you enjoy with this London broil?
The possibilities are endless with this great cut of meat and recipe. Whether it’s a summer party or a Sunday family dinner, this is how we prepare it at our house.
Pan-fried green beans and potatoes cooked in milk make for a great Sunday night dinner.
More on the light fare, a simple yet flavorful carrot salad is another great combination, which is one of my favorites, as it can be made ahead of time.
While the oven is on, you can add roasted vegetables, such as this super easy roasted cauliflower with lemon dressing, at the same time; remove them before broiling your meat.
Variations and Substitutions
- I have a deep passion for dried fruits, thus I always have a huge stash in my pantry. I do understand that not everyone is like me; therefore, if you do not or cannot find dried tart cherries, you can always substitute them with raisins. Not as much tartness there, but a good substitute.
- During the fall season, adding dates or dried figs makes it season-ready.
- Want to add a touch of punch to the sauce? Add a couple of drops of Worcestershire sauce to your glaze.
Storing and Reheating
Store: Once your meat is completely cooled, place it in an airtight container and refrigerate for up to 3 days. Save the leftover balsamic glaze in a separate container for up to a week.
Reheat: Bring the sauce to a light simmer over medium-low heat. Add a couple of tablespoons of water and a notch of unsalted butter to bring it back to a liquid consistency. Meanwhile, bring the London broil to room temperature. Place it in an ovenproof dish, add a bit of butter, cover with aluminum foil, and warm for about 10 minutes at 325 F. Do not allow it to dry out.
Frequently Asked Questions
Can you leave meat in a marinade too long?
Yes, you can. Leaving meat in a marinade too long, typically exceeding 24 hours, can cause acid or enzymes to break down protein, resulting in a mushy, slimy texture.
Any citrus-based marinades should be limited to 1 to 4 hours.
What is the difference between a glaze and a marinade?
Marinades infuse flavor into the meats and vegetables. While glazes are used while grilling to create a caramelized exterior.
Is it better to marinate in the fridge or at room temperature?
Always marinate in the refrigerator. Marinating at room temperature can allow dangerous bacteria to grow and lead to foodborne diseases.
If you enjoy this balsamic glaze recipe with London broil, you may want to try my other recipes.
Broiled Salmon with Tarragon Sauce
Potatoes, Bacon, Chicken Omelette
London Broil Marinade with Balsamic Glaze
Ingredients
- 2 pound London broil
Marinade Ingredients
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 2 tablespoons honey
- salt & pepper
Balsamic Glaze Ingredients
- 1 cup balsamic vinegar
- 3 tablespoons honey
- 1 cup dried cranberrries
- 2 tablespoons Michigan tart cherries
- 2 tablespoons unsalted butter
Instructions
Marinating the London Broil
- In a large glass cooking pan, mix the 2 tablespoons of balsamic vinegar, 2 tablespoons of honey, and olive oil.
- With a fork, poke the London broil. Season generously with salt and pepper, then add to the glass pan. Turn to ensure the meat is well covered with the mixture. Cover and refrigerate for a few hours, occasionally turning the meat.
For The Glaze
- In a small heavy-bottomed saucepan, add 1 cup of balsamic vinegar, 3 tablespoons of honey, cranberries, and tart cherries. Cook over medium-high heat until reduced by half. When the right consistency is reached, not too thick nor too thin, turn off the heat and add the butter. Mix well.
- Preheated oven at 375º.
- In a broiling pan (the one with a top part that has slits and sits over a shallow bottom pan), place the London broil. Save the marinade and baste the meat with it. Bake in the oven for 20 minutes.
- Preheat the oven to broil, then broil for about 3 to 5 minutes per side. You can baste it again if you wish.
- Remove from oven, cover, and set aside for a couple of minutes. Re-warm the balsamic-vinegar sauce. Slice the meat and serve it with the sauce.
Notes
- Poke the meat well to allow the marinade to penetrate the meat and tenderize it.
- Do not marinade longer than 12 hours.
- Once cooked, the dried cherries and cranberries will rehydrate and swell, absorbing most of the sauce. I do love their tartness and bite, so I use a cup in this recipe. If you like more juice and less fruit, reduce the amount from 1 cup to 1/2 cup of dried cherries.
- Line the bottom of your broil pan with foil. You will thank me later.
- If you find the glaze too tart, add a tablespoon of brown sugar during cooking.
Nutrition
Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
- Course: Beef, Veal & Lamb, Dinners, Sunday Night Dinner
- Cuisine: American
- Occasion: Easter, Father’s Day, Fourth of July
- Type: Affordable Gourmet
Did you make this?
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