Marinated Steak

An overnight-marinated flank steak, also called London broil, that turns one of the most affordable cuts of beef into something genuinely impressive. The long marinade in red wine and soy sauce tenderizes the meat while infusing it with deep savory flavor that penetrates all the way through.

The red wine’s acid breaks down tough muscle fibers slowly over 12 to 18 hours, transforming what would otherwise be a chewy cut into something tender and slice-able. Anything less than 12 hours doesn’t give the acid time to work. Anything more than 24 and the meat starts turning mushy.

Soy sauce does double-duty as both seasoning and texturizer. Its sodium content brines the meat from the inside, drawing in moisture that stays put during cooking. The result is steak that’s juicy even when cooked to medium.

The two-herb combination of oregano and marjoram is the Italian-leaning move that distinguishes this from generic marinades. Both are in the mint family but each brings a slightly different note, building a more complex flavor than either alone.

Chef Tips

• Pat the steak completely dry before broiling. Wet meat steams under the broiler and won’t develop a proper crust.

• Slice diagonally against the grain in thin slices. Cutting with the grain on flank steak gives you stringy, chewy pieces that ruin all the marinade work.

• Use an instant-read thermometer. Pull at 130°F (54°C) for medium-rare, the cut’s ideal doneness.

• Rest the steak 5 minutes after broiling before slicing. The juices redistribute, keeping every slice moist.

Variations

• Substitute balsamic vinegar for some of the red wine for a sweeter, deeper marinade.

• Add 2 cloves crushed garlic and a tablespoon of Dijon mustard for a more pungent flavor profile.

• Grill instead of broil over high direct heat for that smoky char only an open flame delivers.