The Simple Joy of this Honey-Marinated London Broil
There’s something magical that happens when honey meets soy sauce in a marinade – it’s like they were meant to be together, creating this perfect balance of sweet and salty that makes your taste buds do a little happy dance.
I love how this London broil recipe keeps things wonderfully uncomplicated. No fancy techniques or hard-to-find ingredients. Just mix, pierce, marinate, and grill.
Sometimes the best meals come from the simplest approaches, and this honey-marinated beauty proves that point perfectly. Six hours of patience rewards you with tender, flavorful steak that’ll have everyone asking for your secret.
Ingredients
This honey-marinated London broil brings together a lineup of ingredients that work in perfect harmony, each one playing its part in creating something truly delicious. You’ll find that most of these items are probably hanging out in your pantry or fridge right now, which makes this recipe even more appealing when you’re craving something special but don’t want to make a special trip to the store.
- 3 lbs flank steaks or 2 lbs top round steaks
- 4 teaspoons Adolph’s meat tenderizer
- 2 tablespoons sugar
- 4 tablespoons sherry wine
- 4 tablespoons soy sauce
- 2 tablespoons honey
- 2 teaspoons salt
- 2 teaspoons Accent seasoning
The beauty of this ingredient list lies in its flexibility and forgiveness. If you can’t find Adolph’s meat tenderizer specifically, any unseasoned meat tenderizer will do the trick – the key is breaking down those muscle fibers to create that melt-in-your-mouth texture we’re after. The sherry wine adds a subtle depth, but if you’re fresh out, a dry white wine or even rice vinegar can step in as understudy. Accent seasoning, which is fundamentally MSG, amplifies all the other flavors, but don’t panic if you don’t have it – your London broil will still be absolutely fantastic without it.
How to Make this Honey-Marinated London Broil
Making this honey-marinated London broil is surprisingly straightforward, and honestly, the hardest part might be waiting for the marination magic to happen.
Start by mixing up your marinade in a bowl or large zip-top bag – combine the 4 teaspoons of meat tenderizer, 2 tablespoons of sugar, 4 tablespoons each of sherry wine and soy sauce, 2 tablespoons of honey, 2 teaspoons of salt, and 2 teaspoons of Accent seasoning. Give it a good whisk until everything’s dissolved and playing nicely together. The honey might be a little stubborn at first, but keep stirring and it’ll eventually yield to the mix.
Now comes the fun part that makes me feel like I’m performing some sort of culinary acupuncture – pierce your 3 pounds of flank steak (or 2 pounds of top round steak if that’s what you’ve got) all over with a fork.
Don’t be shy about it, really go to town stabbing that meat, because those little holes are going to be the delivery system for all that incredible flavor. Once your steak looks like it lost a fight with a very small porcupine, nestle it into your marinade and let it soak up all that goodness for 6 hours.
I know, I know, 6 hours feels like forever when you’re already drooling, but trust the process – this is where the real transformation happens.
When your patience has finally been rewarded and those 6 hours are up, fire up your grill and get ready for the grand finale. For perfectly seared results that rival any steakhouse, consider using a premium outdoor grill that delivers consistent heat distribution and those coveted grill marks.
The exact grilling time will depend on your preferred doneness and the thickness of your steak, but you’re looking for those beautiful char marks and that perfect medium-rare interior that makes London broil such a showstopper.
Let it rest for a few minutes after grilling (yes, more waiting, but it’s worth it), then slice it against the grain to guarantee every bite is as tender as can be.
Substitutions and Variations
While this marinade recipe is pretty fantastic as-is, I totally get that sometimes you need to work with what’s hiding in your pantry or accommodate different dietary needs.
Can’t find sherry? Dry white wine works beautifully.
No Accent seasoning? Skip it entirely, the soy sauce brings plenty of umami.
For a sweeter profile, I’d bump up the honey and dial back the salt.
Coconut aminos can replace soy sauce for gluten-free folks.
Want more heat? A pinch of red pepper flakes never hurt anyone.
The beauty lies in tweaking until it matches your taste buds perfectly.
Additional Things to Serve With Honey-Marinated London Broil
When your honey-marinated London broil comes off the grill with those gorgeous char marks and that sweet-savory aroma wafting through the air, you’ll want sides that can hold their own against such bold flavors.
I reach for roasted asparagus with garlic, creamy mashed potatoes, or grilled corn on the cob. The meat’s sweetness pairs beautifully with tangy coleslaw or a crisp Caesar salad.
For something heartier, I’d suggest garlic bread or buttery dinner rolls.
Don’t forget about grilled vegetables like zucchini, bell peppers, or mushrooms. They soak up those delicious grill flavors while adding colorful variety to your plate.
Final Thoughts
This honey-marinated London broil recipe has everything I love about grilling – it’s straightforward, forgiving, and delivers restaurant-quality results without breaking the bank.
The six-hour marinade does all the heavy lifting while you go about your day. No fancy techniques, no expensive cuts, just simple ingredients working their magic.
I’m convinced this is proof that great food doesn’t need to be complicated. Whether you’re feeding a crowd or just want leftovers for the week, this recipe won’t let you down.
Sometimes the best dishes are the ones that taste way fancier than they actually are.
