Marinated London Broil Recipe

This "super simple" recipe, as developer Christina Musgrave describes it, is kind of a two-for-one special. For starters, you get a recipe for a tasty marinade that will be covered in the first few slides. All you need to do to make it is to round up the necessary stuff, which shouldn't take too long –- as Musgrave says, "You probably already have all of the ingredients in your kitchen." After you dig the seasonings out of the cupboards and squeeze the lemon, you just mix everything together, and voila! You have a marinade that Musgrave calls "tangy and garlicky." It can be used with any cut of steak and will also work well with chicken, pork, and other types of meat.

The second part of the recipe, however, involves a specific type of steak, that being London broil. As per the name, this is a cut that lends itself well to being broiled. Musgrave tells us that with such a steak, "Broiling is effective by giving the steak a crisp outside with a juicy interior." The last few steps, therefore, involve allowing the marinade to fulfill its intended purpose by using it to soak the steak and then following through on its promise by subsequently broiling said steak. 

The ingredients in this recipe are 10 in number, the first 9 of which make up the marinade itself. For the marinade, you'll need a lemon (or rather, the juice from one or more of these, depending on their size), soy sauce, olive oil, Worcestershire sauce, Dijon mustard, and some dry seasonings: salt, pepper, and both garlic and onion powders.

For the steak, Musgrave uses a London broil that weighs 2 pounds. Should yours come in at a different weight, or should you choose a different cut of beef, you may need to adjust the cooking time accordingly.

The first thing you'd better do, before you get started with the marinade, is to juice the lemon or lemons and measure out the appropriate amount of that ingredient. Mix it with the other liquids, these being the soy, oil, and Worcestershire sauce, then stir in the mustard and the seasonings.

Put the steak in a bowl or a plastic bag, then add the marinade. You can also add the steak to a bowl in which you've mixed the marinade; it really doesn't matter which goes in first.

The steak will need to soak for at least an hour to become flavorful and tenderized, but you can certainly marinate it for a longer period of time. If you do marinate it for more than an hour, though, you should put it back the fridge for safety's sake. Musgrave also advises, "Don't marinate more than 24 hours."

Once at least an hour of marinating time has passed, preheat your broiler. As soon as it hits the proper temperature as determined by your oven, put the steak on a pan and stick it under the broiler. If you're cooking a 2-pound steak, Musgrave says you should broil side one for 5 minutes, then flip it over and cook it for another 3 minutes.

Once your steak is done cooking, let it sit for 10 to 15 minutes. While it may seem a bit funny to rest the meat rest for longer than it cooks, Musgrave insists that "allowing the steak to rest is key." Key to what? She goes on to explain that cutting into a steak immediately after cooking it lets all the juices run out. If you wait at least 10 minutes, though, this will let the juices get absorbed back into the meat. Musgrave says this will make your steak "juicy and more tender."