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Garlic and dried Italian seasoning amp up the flavor in this easy, beefy main course.

I haven't had London broil in a long time. It's a great cut of meat for marinating. I put this together in the morning and popped it into the broiler at dinnertime for an easy, delicious meal.

The reduced marinade was a great drizzled over the meat and some quick cooking grits that I made as well. I threw a handful of baby bell peppers onto the broiler pan with the meat, flipped them when I flipped the meat, and it made for a great side dish.

📖 Recipe

Balsamic Red Wine Marinated London Broil

Garlic and dried Italian seasoning amp up the flavor in this easy, beefy main course.

Big Flavors from a Tiny Kitchen - Ashley Covelli

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Servings: 4 servings

Course: Main Dish

Cuisine: American

Prep Time 7

Cook Time 20

Total Time 7 20

Ingredients

24 ounces London broil
¼ cup red wine
¼ cup balsamic vinegar
¼ cup low sodium soy sauce
2 tablespoons dark brown sugar
1 tablespoon Worcestershire sauce
1 dried bay leaf
½ teaspoon freshly cracked black pepper
2 tablespoons extra-virgin olive oil
1 teaspoon dried Italian seasoning
3 cloves garlic minced

Instructions

Place London broil in a large zip-top bag. In a medium bowl, whisk together remaining ingredients and pour over London broil. Seal the bag and allow to marinate for several hours in the refrigerator (mine was in for 7).
Preheat broiler to high. Place meat on a broiler pan, reserving marinade in a small saucepan. Broil meat for 5 minutes, flip, and broil another 5 minutes, or until it reaches your desired degree of doneness.
While the meat cooks, remove bay leaf from reserved marinade and bring the liquid to a boil. Allow to cook and reduce until thickened into a sauce.
Once meat is cooked, allow to rest for 10 minutes before slicing against the grain. Drizzle reduced marinade over top and enjoy!