Pioneer Woman London Broil Recipe: Marinated Steakhouse Flavor at Home

This marinated London broil delivers steakhouse-quality flavor with minimal effort. The secret lies in a simple yet powerful marinade that tenderizes the meat while infusing it with bold, savory notes.

I’ve tested numerous variations, and this method consistently produces juicy, flavorful results. The key is allowing the steak to marinate for at least 4 hours, letting the flavors penetrate deeply.

After cooking, the meat emerges tender and packed with rich, beefy taste. A quick sear locks in the juices, while a brief rest ensures every slice stays succulent.

Serve it thinly sliced against the grain for maximum tenderness. Pair with roasted potatoes or a fresh salad for a complete meal.

Ingredients for Pioneer Woman London Broil

Steakhouse flavor starts with these bold, savory marinade ingredients and quality beef.

The steak itself is critical—top round or flank cuts work best for London broil. Look for good marbling and a thickness of about 1 inch at your butcher or Whole Foods meat counter. Avoid pre-cut steaks if possible; ask for a whole piece you can trim yourself. Certified Angus Beef is a reliable choice for consistent quality and tenderness.

No Worcestershire? Substitute additional soy sauce plus a dash of fish sauce (or omit for strict dietary needs). Brown sugar can be swapped for honey or maple syrup in equal amounts. If you’re missing fresh garlic, use garlic powder at one-third the quantity. The vinegar is flexible—balsamic or white wine vinegar both work well here.

Marinate the steak for at least 4 hours (overnight is ideal) for maximum flavor penetration. Store raw marinated steak in the fridge for up to 24 hours. Cooked leftovers keep well for 3-4 days and reheat beautifully when sliced thin.

Step-by-Step Instructions for London Broil

This method transforms a budget-friendly cut into a tender, flavorful steakhouse-quality dish.

Step 1: Prepare the Marinade

In a medium bowl, whisk together the 0.5 cup soy sauce, 0.25 cup olive oil, 2 tbsp Worcestershire sauce, 2 tbsp red wine vinegar, and 1 tbsp Dijon mustard until fully emulsified. The mustard acts as a natural emulsifier, binding the oil and vinegar into a cohesive mixture.

Add the 2 tbsp brown sugar, 2 tsp black pepper, 1 tsp kosher salt, 1 tsp dried thyme, and 1 tsp dried rosemary. Crush the dried herbs between your fingers as you add them to release their essential oils. Stir until the brown sugar fully dissolves into the liquid.

Step 2: Marinate the London Broil

Place the 2 lb London Broil steak in a resealable plastic bag or shallow dish. Pour the prepared marinade over the steak, ensuring it is completely submerged. Add the 4 cloves garlic cloves (minced) and 2 tbsp lemon juice to the marinade, pressing the garlic into the meat on all sides.

Seal the bag or cover the dish and refrigerate for at least 4 hours, or preferably overnight. For even marinating, I like to flip the steak halfway through the marinating time. The acidic components in the marinade will begin tenderizing the meat, while the salt and sugars work to enhance flavor penetration.

Step 3: Sear the Steak

Remove the London Broil from the refrigerator 30 minutes before cooking to bring it to room temperature. This ensures even cooking throughout. Preheat your grill or skillet to high heat (about 450°F for a grill, or until a drop of water sizzles and evaporates immediately on a skillet).

Remove the steak from the marinade (discard the marinade) and pat it dry with paper towels. This step is crucial for achieving a good sear. Place the steak on the hot grill or skillet and sear for 4-5 minutes per side for medium-rare, or until a meat thermometer inserted into the thickest part reads 135°F.

Step 4: Rest and Slice

Transfer the seared London Broil to a cutting board and tent loosely with aluminum foil. Let it rest for 10-15 minutes before slicing. This resting period allows the juices to redistribute throughout the meat, ensuring each slice is moist and flavorful rather than dry.

Slice the steak thinly against the grain at a slight diagonal angle. The grain of London Broil runs lengthwise, so slicing perpendicular to these fibers shortens them, resulting in a more tender bite. Serve immediately while still warm, with any accumulated juices spooned over the top.

Dietary Considerations for This pioneer woman london broil

Gluten-Free Option

For a gluten-free version, simply swap the soy sauce for tamari or a certified gluten-free soy sauce like San-J. The rest of the marinade ingredients are naturally gluten-free, so no other changes are needed. I’ve tested this with Kikkoman Gluten-Free Soy Sauce with great results. 💪

Low-Sodium Adjustments

To reduce sodium, use low-sodium soy sauce and cut the Worcestershire sauce in half. You can also replace the soy sauce entirely with coconut aminos, which has a milder, slightly sweeter flavor. Balance the taste with a pinch of kosher salt at the end if needed.

Dairy-Free and Nut-Free

This recipe is naturally dairy-free and nut-free, making it safe for most allergies. Just double-check your Worcestershire sauce label—some brands contain trace amounts of dairy or nuts. Annie’s makes a reliable dairy-free version.

Keto and Low-Carb

The marinade is already low-carb, but you can reduce the brown sugar to 1 tbsp or replace it with a sugar-free sweetener like Swerve. The 2g net carbs per serving from the original recipe are minimal, but this tweak drops it even lower.

Paleo Adaptations

For paleo, replace the soy sauce with coconut aminos and the brown sugar with honey or maple syrup. Skip the Worcestershire sauce entirely or use a paleo-friendly alternative. The olive oil and herbs remain unchanged.

Vegetarian or Vegan

While London Broil is a meat dish, you can apply the same marinade to portobello mushrooms or tofu steaks. Marinate for 2-4 hours and grill as directed. The umami-rich flavors work surprisingly well with plant-based proteins. 🌱

Frequently Asked Questions