Juicy Alton Brown London broil: 1 flavor secret

You know, there’s just something about a perfectly cooked London broil. It’s that feeling of pulling off a culinary win, especially when you’re inspired by someone like Alton Brown. That’s exactly what we’re aiming for with this Alton Brown London broil recipe! It’s my personal take on giving you a steak dinner that’s incredibly juicy, packed with amazing flavor, and honestly, pretty darn easy to make. We’re talking about a serious crowd-pleaser here, perfect for those warmer nights when the grill is calling your name, or even for a special Father’s Day meal. It reminds me so much of my dad’s grilling days, and that feeling of bringing everyone around the table for something delicious. That’s what Delish Symphony is all about, right? Finding that simple harmony in good food, just like we talk about over on our About page.

Why You’ll Love This Alton Brown London Broil

Seriously, why wouldn’t you want this in your life? It’s:

• Super Easy: We’re talking minimal fuss for maximum flavor. Perfect for an easy steak dinner any night of the week!
• Packed with Flavor: That marinade? It works magic. You’ll get that delicious, deep taste Alton is known for.
• Incredibly Juicy: We’ll get it just right so each bite is tender and satisfying – the secret to a truly juicy flank steak.
• Perfect for Any Occasion: Grilling season, Father’s Day, date night, Tuesday? Yep, it handles them all.

Ingredients for Your Alton Brown London Broil

Alright, for this fantastic steak, you’re going to need a few things. Don’t worry, they’re all pretty standard, and you probably have most of them hanging around your kitchen already! This is what brings all the magic together:

• 1 (2-3 lb) London broil steak
• 1/2 cup soy sauce
• 1/4 cup olive oil
• 1/4 cup red wine vinegar
• 2 tablespoons Worcestershire sauce
• 1 tablespoon Dijon mustard
• 4 cloves garlic, minced
• 1 teaspoon black pepper
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary

How to Prepare an Alton Brown London Broil

Okay, let’s get this steak ready to go! This is where the magic really happens, and trust me, it’s way easier than you might think. We’re going to build up all that amazing flavor so when it hits that hot broiler, it just transforms. It’s all about a little patience and knowing the right steps, just like Mike talked about in his cooking philosophy – simple techniques, maximum flavor. We’ll get you ready to how to broil steak like a pro!

Marinating the London Broil

First things first, let’s get this meat soaking up all those good flavors. In a bowl, just whisk together the soy sauce, olive oil, that red wine vinegar (it gives it a nice tang!), Worcestershire sauce, Dijon mustard, those four cloves of minced garlic, and our dried herbs – thyme and rosemary. Make sure it’s all nice and combined. Now, take your London broil steak, pop it into a big zip-top bag or a shallow dish, and pour all that glorious marinade right over it. Give it a little massage to make sure every single corner is coated. Pop it in the fridge for at least 4 hours, but honestly, letting it hang out overnight is where the real flavor deepens. This is how you get that perfectly marinated London broil, full of punch!

Broiling the Steak to Perfection

Alright, it’s time to get this beauty cooked! Crank your broiler up to high – we want it screaming hot. Take the steak out of all that lovely marinade (don’t forget to toss the used marinade, it’s done its job!) and pat it completely dry with paper towels. Getting it dry is super important for that nice sear. Place your steak on a broiler pan, making sure it’s not too crowded. Now, for the broiling part: aim for about 5-7 minutes on each side for a perfect medium-rare. But here’s my secret weapon, and something Mike would totally get behind – use a meat thermometer! You’re looking for an internal temperature of around 130-135°F (54-57°C) for that ideal medium-rare. If you like it more done, just give it a little extra time, checking frequently.

Resting and Slicing Your Steak

This next step is SO crucial, and it’s tempting to just dive right in, but trust me on this: let the steak rest. Take it off the heat and let it sit for a good 10 minutes. Those juices need to redistribute throughout the meat, otherwise, they’ll all just run onto your cutting board. Once it’s rested, it’s time to slice. And here’s the golden rule for a wonderfully tender cut, especially for a juicy flank steak: slice it thinly *against* the grain. Look closely at the steak – you’ll see lines of muscle fibers running in one direction. Slice your knife perpendicular to those lines. This breaks up the tough connective tissues and makes every bite super tender and delicious. You’ll thank me later for this easy trick!

Tips for the Best Alton Brown London Broil

Alright, so you’ve got the main steps down, but let’s talk about taking this London broil from great to absolutely legendary. Think of these as the little secrets that Mike and I picked up along the way in our kitchens. First off, when you’re picking out your steak, look for one that’s evenly marbled – those little white flecks of fat throughout the meat? They melt as it cooks, making it way more tender and flavorful. Don’t be afraid to ask your butcher for advice! Also, remember that marinating time? It’s not just a suggestion; longer is usually better for flavor. If you skip the meat thermometer (which I *highly* recommend), be super careful not to overcook it; London broil can get tough fast. And when it comes to slicing, really take a moment to find that grain. It makes ALL the difference in the world for tenderness. Trust me!

Serving Suggestions for Your Steak Dinner

So, you’ve got this amazing, juicy steak – now what? To make it a truly unforgettable easy steak dinner, let’s talk sides! My favorites always lean towards things that soak up any extra juices or offer a nice, fresh contrast. Think classic mashed potatoes or a creamy polenta – pure comfort! Or, during grilling season, some perfectly charred asparagus or corn on the cob is just divine. A simple green salad with a light vinaigrette also cuts through the richness beautifully. It’s all about building those layers of flavor and texture for a meal that feels really special.

Storage and Reheating Instructions

Got leftovers? Lucky you! To keep this delicious steak tasting great, wrap it up snug in plastic wrap or pop it into an airtight container. It’ll stay good in the fridge for about 3-4 days. When you’re ready for round two, the best way to reheat is gently. Try slicing it even thinner and warming it in a little bit of broth or the pan juices over low heat. You want to warm it through, not cook it to death, or it’ll get tough!

Frequently Asked Questions about Alton Brown London Broil

Got questions? I’ve got answers! This London broil recipe is pretty straightforward, but it’s always good to cover the bases. Let’s dive into some common things people wonder about.

Can I grill this steak instead of broiling it?

Absolutely! Grilling is a fantastic option for this recipe, especially when the weather’s right. Just preheat your grill to medium-high heat. Sear the steak for a few minutes on each side, then move it to a cooler part of the grill if needed to finish cooking to your desired temperature, similar to how you’d how to broil steak. Always use that meat thermometer to be sure you get it just right!

What if I don’t have red wine vinegar for the marinade?

No worries! If you don’t have red wine vinegar, a good substitute would be balsamic vinegar or even apple cider vinegar. You could also use a bit more lemon juice, but remember that the vinegar is key for tenderizing the meat a bit. Just make sure whatever you use is fresh and adds that little bit of acidity to balance out the soy sauce and marinade flavors for your marinated London broil.

How long can I marinate the steak?

This is a great question for getting the most flavor! For a good, solid taste, aim for at least 4 hours. But if you really want that deep, rich flavor that Alton Brown would approve of, overnight (12-24 hours) is even better. Just make sure it’s sealed well in the fridge so it marinates evenly and safely. Any longer than that and the acid in the marinade might start to break down the meat too much, making it mushy, and nobody wants that for their juicy flank steak!

Nutritional Information

Just a heads-up, the nutritional info below is an estimate, and it can totally change based on the exact size of your steak and the specific brands you use! But for a serving of about 4 oz of this amazing London broil, you’re looking at roughly 350 calories, around 20g of fat with about 7g being saturated, and a hearty 35g of protein. Pretty great for such a flavorful meal, right?

Share Your Alton Brown London Broil Creation

Now that you’ve (hopefully!) whipped up this fantastic Alton Brown London broil, I’d absolutely love to hear all about it! Did it turn out just like you dreamed? Drop a comment below with your experience, or maybe give it a rating! And if you snapped any photos of your masterpiece, tag us on social media – we’re always drooling over your Delish Symphony creations. If you have any lingering questions or want to chat more about it, feel free to reach out via our contact page!

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