Home Recipes Red Wine-Soy Marinated Chuck London Broil

Red Wine-Soy Marinated Chuck London Broil

Serves 6 Grill 20 minutes, plus 2-8 hours marinating

Ingredients

  • 2.5-3 lb chuck London broil
  • 1/2 cup dry red wine
  • 3 tablespoons olive oil, divided
  • 3 cloves garlic, minced
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon kosher soy sauce
  • 1 tablespoon Dijon-style mustard
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 cup fresh parsley, finely chopped
  • 2 tablespoons fresh oregano or extra parsley
  • 1 tablespoon red wine vinegar
  • 1/4 teaspoon red pepper flakes

Method

  1. Whisk together the red wine, 2 tablespoons olive oil, garlic, rosemary, soy sauce, mustard, salt, and pepper. Pour over the London broil in a resealable bag or shallow dish and marinate 2-8 hours in the refrigerator, turning once.
  2. Remove the meat from the marinade about 20 minutes before cooking and let it come toward room temperature; pat the surface dry and discard the marinade.
  3. Heat a grill or heavy skillet to high heat, brush with the remaining oil.
  4. Sear the London broil 4-6 minutes per side for medium-rare, depending on thickness, until a deep crust forms.
  5. While the meat cooks, combine the parsley, oregano, red wine vinegar, remaining olive oil, and red pepper flakes for a quick chimichurri-style finish.
  6. Transfer the meat to a cutting board, tent with foil, and rest 8-10 minutes - this cut is unforgiving if sliced too soon.
  7. Slice thinly against the grain, on a sharp bias
  8. Spoon the chimichurri over the sliced meat just before serving.

Chef's tip

London broil lives and dies by two things: not overcooking past medium-rare, and slicing thin against the grain - both matter more here than in almost any other cut in the case.

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