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London Broil Marinade is the secret to turning a lean, budget friendly cut into a juicy, tender, flavor packed steak, and this balsamic herb version has become our go to for grill nights all summer long. I first made it for a last minute family cookout and the whole pan disappeared before I even sat down. If you love our grilled rib eye steaks, this marinade does the same magic on an affordable London broil.
The best part is there is no soy sauce, just pantry staples like balsamic, mustard, and honey that tenderize the meat and build huge flavor.
London Broil Marinade Quick Look
- 🕒 Prep Time: 15 minutes
- 🌡️ Cook Time: 15 minutes
- ⏳ Total Time: 2 hours 30 minutes
- 🍽️ Serving: 6 servings
- ⚡ Calories: 188kcal
- 🌶️ Flavor Profile: Savory, tangy, and lightly sweet with garlic, herbs, and a balsamic backbone
- ✋ Difficulty: Easy, even simpler than our grilled sirloin steak
Quick Answer
Whisk together balsamic vinegar, stone ground mustard, honey, Worcestershire sauce, minced garlic, fresh rosemary and thyme, salt, red pepper flakes, and black pepper. Pour it over the London broil in a bag or dish, coat well, and marinate in the fridge for at least 2 hours or overnight. Grill the steak over medium high heat to your preferred doneness, then rest and slice against the grain.
Jump to:
- London Broil Marinade Quick Look
- Quick Answer
- Why This Recipe Works
- Why You’ll Love This Recipe
- Key Ingredients
- Variations and Substitutions
- How to Make London Broil Marinade
- Recipe Tips & Tricks
- Serving Ideas and Suggestions
- London Broil Marinade FAQs
- Other Recommended Grilled Steak Recipes
- Best London Broil Marinade (No Soy Sauce)
Why This Recipe Works
Click to see the technique science
- Balsamic tenderizes a lean cut. The acidity in balsamic vinegar gently breaks down the fibers in a lean London broil, so it grills up tender instead of tough.
- No soy sauce needed. Worcestershire, balsamic, and stone ground mustard deliver all the savory depth without any soy sauce, which is great for soy free kitchens.
- Honey balances the tang. A little honey rounds out the acidic balsamic and mustard and helps the steak caramelize on the grill.
- Fresh herbs and garlic add aroma. Rosemary, thyme, and minced garlic infuse the meat while it soaks, giving every slice a fresh, savory aroma.
- A long soak means deep flavor. Marinating for at least two hours, or overnight, lets the flavor reach the center of the meat for the juiciest result.
Why You’ll Love This Recipe
- It transforms an inexpensive London broil into a steakhouse worthy main with almost no effort.
- There is no soy sauce, just simple pantry staples you probably already have.
- It is just as crowd pleasing as our better than takeout beef and broccoli but cooks right on the grill.
Key Ingredients
Just a handful of pantry staples come together for this big flavor marinade, no soy sauce required.
- Balsamic vinegar: The acidic base that tenderizes the lean London broil and adds a tangy, slightly sweet depth.
- Stone ground mustard: Brings a savory punch and helps the marinade cling to the meat.
- Honey: Balances the tang and helps the steak caramelize on the grill.
- Worcestershire sauce: Adds savory, umami depth so you never miss the soy sauce.
- Fresh rosemary, thyme, and garlic: Infuse the beef with a fresh, aromatic, herby flavor.
See recipe card for exact quantities.
Variations and Substitutions
This marinade is flexible, so make it your own.
- Add a splash of red wine or extra Worcestershire for an even deeper, richer flavor.
- Swap the honey for brown sugar or maple syrup for a different kind of sweetness.
- Use this same marinade on flank steak, skirt steak, or sirloin when London broil is hard to find.
- Serve it with a spoonful of chimichurri sauce for a fresh, herby finish.
How to Make London Broil Marinade
- Whisk together the balsamic vinegar, stone ground mustard, honey, Worcestershire sauce, minced garlic, fresh herbs, salt, red pepper flakes, and black pepper in a bowl.
- Place the London broil in a resealable bag or dish, pour the marinade over it, and coat well. Marinate in the fridge for at least 2 hours or overnight.
- Preheat the grill to medium high. Remove the steak from the marinade, discard the excess, and grill about 7 to 8 minutes per side for medium rare.
- Let the cooked London broil rest a few minutes, then slice it thinly against the grain and serve.
Recipe Tips & Tricks
- Marinate overnight when you can, since a longer soak means more tender, flavorful beef.
- Bring the steak to room temperature for about 30 minutes before grilling so it cooks evenly.
- Use a meat thermometer and pull the London broil at 130 to 135 degrees Fahrenheit for medium rare.
- Always slice against the grain in thin slices, which is the key to a tender London broil.
- Let it rest for at least 5 minutes before slicing so the juices redistribute.
- Discard the used marinade that touched raw meat, or boil it first if you want to use it as a sauce.
Serving Ideas and Suggestions
This London broil marinade gives you a juicy, sliceable steak that works for everything from a quick weeknight dinner to a weekend cookout. Pile the thin slices onto a platter and let everyone dig in.
It pairs beautifully with creamy roasted garlic mashed potatoes or savory mashed sweet potatoes and a crisp green salad.
Leftover slices are fantastic the next day in steak sandwiches, grain bowls, or tossed into a salad for an easy lunch.
London Broil Marinade FAQs
Marinate for at least 2 hours, but overnight is best. A longer soak gives the balsamic and acids more time to tenderize the lean cut and lets the herb and garlic flavor reach the center.
No. This marinade is completely soy free. Worcestershire sauce, balsamic vinegar, and stone ground mustard provide all the savory, umami depth without any soy sauce.
Yes. It works great on flank steak, skirt steak, sirloin, or even chicken. Adjust the marinating time based on the thickness of the cut.
For medium rare, grill until the internal temperature reaches 130 to 135 degrees Fahrenheit, about 7 to 8 minutes per side. Always rest the meat before slicing.
London broil is a lean cut, so it can turn tough if overcooked or sliced incorrectly. Marinate it well, cook no further than medium, and always slice thinly against the grain.
Yes. Whisk the marinade up to 3 days ahead and store it covered in the fridge, or freeze the steak right in the marinade for a make ahead grill night.
Tried this London broil marinade? I would love to hear how it turned out, leave a comment and a star rating below and let me know what you grilled it with!
Love grilling beef? Our London broil marinade is another summer cookout favorite.
Best London Broil Marinade (No Soy Sauce)
Ingredients
- 1/4 cup Balsamic vinegar
- 2 tablespoons stone ground mustard
- 2 tablespoons honey
- 1 tablespoon finely chopped fresh rosemary
- 1 tablespoon chopped fresh thyme
- 1 tablespoon Worcestershire sauce
- 4 garlic cloves minced
- 1 teaspoon salt
- 1 teaspoon red pepper flakes
- 1/4 teaspoon black pepper
- 1 1/2 pounds London Broil
Instructions
- In a bowl, whisk together the balsamic vinegar, Dijon mustard, Worcestershire sauce, minced garlic, honey, red pepper flakes, salt, black pepper, and fresh herbs.1/4 cup Balsamic vinegar, 2 tablespoons stone ground mustard, 2 tablespoons honey, 1 tablespoon finely chopped fresh rosemary, 1 tablespoon chopped fresh thyme, 1 tablespoon Worcestershire sauce, 4 garlic cloves, 1 teaspoon salt, 1 teaspoon red pepper flakes, 1/4 teaspoon black pepper
- Place the London Broil in a resealable plastic bag or a shallow dish and pour the marinade over it, ensuring the meat is well coated.1 1/2 pounds London Broil
- Marinate the London Broil in the refrigerator for at least 2 hours or preferably overnight for the best flavor.
- Preheat your grill to medium-high heat.
- If the London Broil doesn’t fit on the grill, cut it in half to ensure even cooking.
- Remove the London Broil from the marinade and discard the excess marinade.
- Grill the London Broil for about 7-8 minutes per side for medium-rare doneness, or adjust cooking time based on your preferred level of doneness.
- Once cooked, let the meat rest for a few minutes before slicing it against the grain.
Notes
- Always slice the steak against the grain for tender pieces.
- Use a meat thermometer to check doneness. Medium-rare is 130–135°F.
- Marinate the meat overnight if you have time—it adds more depth of flavor.
- Use a broiler pan or outdoor grill for even cooking.
- Let the steak rest 10–15 minutes before slicing. This helps keep it juicy.
- For extra flavor, save a little of the marinade before adding it to the raw meat and heat it in a small saucepan to drizzle over the cooked steak.
Nutrition
Love This Recipe?
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This was so much fun to make and tastes incredible.