Marinated Skillet London Broil
Ingredients
- 2 pounds London broil steak
- 2 tablespoons butter
- 1 tablespoon Olive Oil Marketplace Garlic EVOO - Purchase Here
London Broil Marinade
- 4 large garlic cloves crushed
- ¼ cup Olive Oil Marketplace Garlic EVOO - Purchase Here
- ¼ cup Olive Oil Marketplace Hickory Smoked Balsamic Vinegar - Purchase Here
- ¼ cup dry red wine
- 2 tablespoons Dijon mustard
- 2 tablespoons Worcestershire sauce
- 2 tablespoons soy sauce
- 2 sprigs fresh thyme
- 1 teaspoon red pepper flakes
- ½ teaspoon ground black pepper
Instructions
- In a small bowl, whisk together marinade ingredients until well combined.
- Place steak in a large plastic zipper bag and pour marinade over it. Seal bag, pressing out excess air, and place in the refrigerator. Marinate at least 2-4 hours or up to 6, turning the bag at least once.
- Remove steak from marinade (reserving the marinade in the fridge) and place it on a cutting board. Allow it to come to room temperature, 30-60 minutes. With a sharp knife, score a shallow, 1/8-inch deep criss-cross pattern on both the top and bottom of the steak.
- Melt butter and oil in a large cast iron skillet set over high heat until sizzling. Sear the steak for 3 minutes, undisturbed, then flip and repeat on the opposite side.
- Remove the pan from the heat and tent it with foil. Leave it to continue cooking in the residual heat of the pan to your desired doneness, 5-10 minutes, using a thermometer to check the temperature. 120-130 degrees F is rare, while 130-135 degrees F is medium rare.
- Transfer steak to a cutting board to rest for 10 minutes. Carefully pour the reserved marinade in the same pan and return it to the stove. Bring to a boil over medium heat, then reduce to medium low, stirring occasionally, and cook until the marinade is reduced by half.
- Slice rested meat thinly, diagonally across the grain, and serve with the reduced sauce.
Notes
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