Traeger Marinated London Broil
Because steak.
This girl loves her steak (and Asian BBQ too 😉 ). It’s actually my all-time favorite meat. I would eat steak every day if I could.
I was shopping at my local grocery store and they happened to have London broil on sale. London broil is a cut of steak that is usually on the tougher side, so it requires a little marinating and then needs to be sliced super thin and against the grain to make it a little less tough. It’s super easy to do though with this Traeger London Broil marinade recipe.
WHAT IS LONDON BROIL?
London Broil is a term that refers to both a cut of beef and a cooking method. Despite its name, it is not a specific cut of meat, nor is it necessarily from London. Here's a breakdown of what London Broil typically entails:
Cut of Beef
- Top Round Steak: The most common cut referred to as London Broil in the United States is the top round steak. It can also be made with flank steak or skirt steak.
- Characteristics: These cuts are known for being relatively lean and tough, which means they require proper marinating and cooking techniques to enhance tenderness and flavor.
Cooking Method
- Marination: The meat is typically marinated for several hours to overnight. The marinade often includes ingredients like soy sauce, garlic, olive oil, vinegar, and various herbs and spices. The purpose of marinating is to tenderize the meat and infuse it with flavor.
- Broiling: After marination, the steak is cooked under high heat using a broiler, which is why it's called “London Broil.” This method involves placing the meat on a broiler pan or baking dish and cooking it close to the heating element of the oven. The high heat helps to quickly sear the exterior while keeping the inside juicy.
- Slicing: Once cooked, the meat is allowed to rest and then sliced thinly against the grain. This slicing technique helps to further reduce toughness, making the steak more palatable.
Serving
- Thin Slices: The thin slices of London Broil are typically served as a main dish, often accompanied by sides like vegetables, potatoes, or salads.
- Versatile Use: Leftover London Broil can be used in sandwiches, salads, or as a protein addition to various dishes.
London Broil is a method of preparing beef that involves marinating and then broiling the meat, followed by slicing it thinly against the grain to ensure tenderness. The top round steak is the most common cut used for London Broil, but flank or skirt steak can also be used. The key to a successful London Broil is a good marinade and proper cooking technique to enhance the flavor and tenderness of the beef.
INGREDIENTS USED TO MAKE TRAEGER MARINATED LONDON BROIL EVAH
- London Broil: 1.5-2lb, 1 inch thick. This cut of meat is typically tougher, but marinating helps to tenderize it.
- Garlic: 3 cloves, chopped. Garlic adds a robust, aromatic flavor that complements the marinade.
- Olive Oil: 2 tablespoons. Olive oil helps to keep the steak moist during cooking and carries the flavors of the marinade.
- Soy Sauce: 1/4 cup. Soy sauce adds a savory, umami flavor and helps to tenderize the meat.
- Lime Juice: Juice of one lime. Lime juice adds acidity and brightness, balancing the rich flavors of the steak.
HOW TO MAKE THE BEST TRAEGER MARINATED LONDON BROIL EVAH
- Marinate: You’re going to marinate this bad boy in an easy 4 ingredients marinade that consists of garlic cloves, olive oil, soy sauce, and the juice of one lime. Easy enough. 😉
- Broil: You’re gonna throw the steak into a 9 x 13 baking dish (not a broiler pan) then this recipe uses the broiler in your oven to cook this London broil for a total of 7-10 minutes depending on how you like your steak cooked. We prefer medium rare on all of our steaks but it’s a personal choice.
- Sit: Let the steak rest for 10 minutes. This is a crucial step to making the perfect steak.
- Slice and Serve: The trick to London broil is to slice against the grain in thin pieces. This makes the steak less chewy since London broil is a cut known to be a little tougher than most. 😉 Then serve the marinated London broil with a splash of soy and some extra lime juice if you desire. We do just to give the steak a little more flavor, but again, it is your personal preference. The steak is delish with or without the extra soy and lime.
I’m telling ya you really need this traeger london broil recipes in your life. It’s so easy, with only 5 ingredients, and takes only one dish to make. We like to marinate our meat in gallon-size ziplock bags in the refrigerator. It’s just easier so that’s just what we do. This makes the meat super easy to flip halfway through your marinating time.
If you’ve never used gallon-size ziplock bags to marinate meat in I highly suggest you go grab some from the store and start! 🙂 So easy!
Cheers to making this epic 5 ingredient traeger marinated London broil.
Yum yum!
QUICK COOKING RECIPE
- Author: Jen | So Damn Delish
- Prep Time: 5 minutes
- Cook Time: 8 minutes
- Total Time: 13 minutes
- Yield: 4-6 servings
This Traeger Marinated London Broil recipe is so super easy! It has only 5 ingredients and takes under 10 minutes to cook! It’s a surefire hit for all steak lovers out there. For a Traeger London Broil quick recipe, this one hits all the marks.
INGREDIENTS
- 1.5–2lb London broil, 1 inch thick
- 3 garlic cloves, chopped
- 2 Tablespoons olive oil
- 1/4 cup soy sauce
- Juice of one lime
INSTRUCTIONS
- Add garlic, olive oil, soy sauce, and lime juice to a gallon-size ziplock bag. Seal. Shake. Open the ziplock bag.
- Place steak into the bag. Seal. Marinate in the fridge for 2-6 hours, flipping the bag over once during marinating time.
- Arrange the oven rack (usually the top rack) to be 4 inches from the heating element and heat the broiler on high for ten minutes.
- Place steak in a 9 x 13 baking dish. Broil steak for 4 minutes. Flip. Cook for 3-4 more minutes for medium rare. 4-5 minutes for medium, or 5-6 minutes for medium well. Remove steak from oven. Let stand for 10 min. Slice thinly against the grain. Serve.
NOTES
- I do not use a broiler pan because I want the steak to cook in its juices and this is done in any baking dish, sheet pan, or oven-safe cast iron skillet.
NUTRION FACT (PER SERVING)
- Calories: 280
- Sugar: 2g
- Sodium: 580mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 28g
- Cholesterol: 75mg
SHOULD I DRY OR MARINATE?
Whether you should dry rub or marinate your London Broil depends on the flavor profile and texture you desire. Both methods have their own advantages:
Dry Rub
- Flavor Concentration: Dry rubs provide an intense flavor concentration as the spices and herbs create a crust on the meat’s surface.
- Crispy Exterior: Dry rubs help form a flavorful, crispy crust when seared or grilled.
- Quick Application: Dry rubs can be applied quickly and don’t require long preparation times.
- No Extra Moisture: They don’t add extra moisture to the meat, which can be advantageous for achieving a good sear.
- Quick Preparation: If you’re short on time, a dry rub is a great choice.
- Grilling or Broiling: Dry rubs work well with high-heat cooking methods like grilling or broiling, where you want a nice crust.
- Flavor Focus: When you want the meat's natural flavors to shine through, accented by the rub’s spices.
Marinate
- Tenderization: Marinades, which often contain acidic ingredients like vinegar or citrus juice, help tenderize tougher cuts of meat like London Broil.
- Deep Flavor Penetration: Marinades infuse the meat with flavors, as they penetrate deeper than dry rubs.
- Moisture Addition: They add moisture to the meat, which can be beneficial for cuts that tend to dry out.
- Tenderizing Tough Cuts: When cooking tougher cuts like London Broil, marinades can help break down muscle fibers and improve texture.
- Flavor Infusion: When you want a more complex, deeply infused flavor profile.
- Long Preparation Time: If you have the time to marinate the meat for several hours or overnight, this method can yield excellent results.
Combining Both Methods
For a truly exceptional London Broil, you might consider combining both methods:
- Marinate First: Start by marinating the meat for several hours or overnight to tenderize and infuse it with flavor.
- Dry Rub Before Cooking: After marinating, pat the meat dry and apply a dry rub before cooking to create a flavorful crust.
For more mouthwatering recipes and cooking tips, visit my homepage at So Damn Delish. Whether you’re looking for new ideas for your Traeger smoker or craving the ultimate flavor experience, So Damn Delish has you covered.
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Epic Traeger Marinated London Broil with 5 Ingredients
This traeger marinated london broil recipe is so super easy! It has only 5 ingredients and takes under 10 minutes to cook perfectly with Tales of A Kitchen!
- Total Time: 13 minutes
- Yield: 4-6 servings 1x
Ingredients
- 1.5–2lb London broil, 1 inch thick
- 3 garlic cloves, chopped
- 2 Tablespoons olive oil
- 1/4 cup soy sauce
- Juice of one lime
Instructions
- Add garlic, olive oil, soy sauce, and lime juice to a gallon-size ziplock bag. Seal. Shake. Open the ziplock bag.
- Place steak into the bag. Seal. Marinate in the fridge for 2-6 hours, flipping the bag over once during marinating time.
- Arrange the oven rack (usually the top rack) to be 4 inches from the heating element and heat the broiler on high for ten minutes.
- Place steak in a 9 x 13 baking dish. Broil steak for 4 minutes. Flip. Cook for 3-4 more minutes for medium rare. 4-5 minutes for medium, or 5-6 minutes for medium well. Remove steak from oven. Let stand for 10 min. Slice thinly against the grain. Serve.
Notes
- I do not use a broiler pan because I want the steak to cook in its juices and this is done in any baking dish, sheet pan, or oven-safe cast iron skillet.
- Prep Time: 5 minutes
- Cook Time: 8 minutes
- Category: Meat & Chicken
Nutrition
- Calories: 280
- Sugar: 2g
- Sodium: 580mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 28g
- Cholesterol: 75mg
