Pioneer Woman London Broil Recipe

London broil is a delicious and popular dish that many people enjoy, and the Pioneer Woman’s take on it is truly magnificent.

This enticing dish calls for a well-marinated flank steak, which is then grilled or broiled to perfection.

The Pioneer Woman makes this classic recipe amazing by using a medley of rich ingredients such as soy sauce, olive oil, balsamic vinegar, Worcestershire sauce, honey, and Dijon mustard, creating an unforgettable flavor profile.

How to Make Pioneer Woman London Broil

Ingredients List

For this mouthwatering Pioneer Woman London Broil recipe, you will need the following ingredients:

• 2 pounds flank steak
• ½ cup balsamic vinegar
• ¼ cup olive oil
• ¼ cup Worcestershire Sauce
• 2 tbsp brown sugar
• 1 tbsp Dijon mustard
• 1 tbsp garlic powder
• 1 tbsp onion powder
• Salt and ground black pepper, to taste

Step-by-Step Instructions

Step 1: Prepare the marinade

In a shallow dish, whisk together the balsamic vinegar, olive oil, Worcestershire sauce, brown sugar, and Dijon mustard.

Add the garlic powder, onion powder, salt, and black pepper, mixing until the flavors are perfectly combined.

Step 2: Marinate the meat

Place your flank steak into the dish, turning it to ensure it is fully coated in the marinade.

Cover the dish tightly with plastic wrap and refrigerate for at least 2 hours, though overnight is best for the most tender results.

This time in the fridge allows the acids to break down the fibers and infuse the beef with savory flavor.

Step 3: Preheat the broiler

Remove the steak from the refrigerator about 30 minutes before cooking to let it take the chill off.

Set your oven to the “High” broiler setting and move the oven rack to the top position, about 4 to 5 inches from the heat source.

Line a broiler pan or a heavy baking sheet with aluminum foil for easy cleanup.

Step 4: Broil the steak

Place the marinated steak on the prepared pan and slide it under the broiler.

Broil for 5 to 6 minutes on the first side until you see a beautiful dark crust forming.

Carefully flip the steak and broil for another 4 to 5 minutes for a perfect medium-rare.

Step 5: Check for doneness

Use a meat thermometer to check the thickest part of the steak; you’re looking for an internal temperature of 125°F for medium-rare.

Keep in mind the temperature will rise about 5 degrees while it rests, so don’t overcook it!

Step 6: Let the steak rest

Transfer the steak to a cutting board and cover it loosely with a foil tent to keep the heat in.

Let the meat rest for a full 10 to 15 minutes.

This resting period is the secret to a juicy London Broil, as it allows the juices to settle back into the meat.

Step 7: Slice against the grain

Look for the lines of the muscle fibers and use a sharp knife to slice the steak thinly across those lines.

Slicing against the grain ensures every bite is tender and easy to eat.

Serve your delicious Pioneer Woman London Broil with the pan juices drizzled over the top!

Side Dishes for Pioneer Woman London Broil

Pioneer Woman London Broil is a popular dish made with marinated flank steak, but a truly delicious meal is complete when accompanied by the right side dishes.

Here are some great options to enhance your London Broil experience.

Roasted Cauliflower

Roasted Cauliflower is a perfect pairing for your London Broil.

This side dish is simple yet impressive when cooked to tender perfection and brushed with garlic-infused olive oil.

You can enhance it with your choice of fresh herbs, creating an aromatic accompaniment for your main dish.

Mashed Potatoes

Mashed Potatoes are a classic side dish that pairs well with almost any protein, including Pioneer Woman London Broil.

Creamy and comforting, these potatoes can be seasoned to your preference and even updated with additions like bacon bits, cheese, or sour cream.

The combination of the rich London Broil flavor with the smooth texture of mashed potatoes creates a harmonizing culinary experience.

Grilled Asparagus

Grilled Asparagus is an excellent choice for those seeking a healthy and satisfying side dish.

Simply seasoned with salt, pepper, and olive oil, this vegetable option can be grilled alongside your London Broil, resulting in a perfectly charred and tender taste.

Adding a sprinkle of fresh Parmesan cheese or lemon zest can take this asparagus to new heights.

Ingredients Substitutes

Alternative Cuts of Meat

If you don’t have flank steak available, there are other cuts of meat you can use for the Pioneer Woman London Broil recipe.

Some alternatives include top round, hanger steak, or skirt steak.

These cuts are all lean and readily absorb marinades, which makes them a suitable substitute.

Remember, though, that the cooking time may vary slightly depending on the thickness of the cut.

Balsamic Vinegar Substitute

If you are out of balsamic vinegar, you can use red wine vinegar and a bit of brown sugar as a substitute.

The red wine vinegar will supply the acidity, and the added brown sugar will provide the sweetness found in balsamic vinegar.

Mix about ¾ cup of red wine vinegar with 2 tablespoons of brown sugar for an equivalent of 1 cup of balsamic vinegar.

How to Store Pioneer Woman London Broil

Storing your freshly cooked Pioneer Woman London Broil is essential in maintaining its quality, flavor, and safety.

To store it properly, follow these tips:

Refrigerating:

After enjoying your London Broil, cool it down to room temperature before storing it in the refrigerator.

Wrap the meat in plastic wrap or aluminum foil and store it in an airtight container to prevent the meat from drying out or absorbing odors from other foods.

When stored in the refrigerator, the London Broil should be consumed within 12-24 hours for optimal flavor retention and freshness.

Freezing:

Freezing is another option for storing the Pioneer Woman London Broil if you won’t be able to consume it within 24 hours.

To freeze, wrap the meat tightly in plastic wrap, aluminum foil, or freezer paper.

Place the wrapped meat in a resealable plastic freezer bag or airtight container.

Don’t forget to label the container with the date and contents.

Frozen London Broil can be stored for up to 2-3 months.

When ready to eat, thaw the meat slowly in the refrigerator before reheating it to ensure the best quality and texture.

Common Mistakes to Avoid

Here are some common mistakes to avoid when preparing Pioneer Woman London Broil.

Overcooking the Meat

Overcooking your London Broil can lead to a tough and dry result.

To avoid this, place the marinated meat on a preheated grill or grill pan and cook it for about 4 minutes on each side, turning it 45° to achieve perfect grill marks without overcooking it.

Use a meat thermometer to ensure the internal temperature reaches 125°F to 130°F for medium-rare or 135°F to 140°F for medium.

Not Resting the Meat

It’s essential to let the London Broil rest after cooking.

This allows the meat to reabsorb the juices, resulting in a much more tender and flavorful dish.

Tent the cooked meat with aluminum foil and let it sit for 5-10 minutes before slicing it thinly against the grain.

Ignoring the Grain of the Meat

Cutting the meat along the grain, not against it, is a common mistake that can lead to a tougher texture in the finished London Broil.

Identify the direction of the muscle fibers before slicing the meat, then cut it at a slight angle against the grain.

This will help create tender, more manageable pieces.

So, remember to marinate your London Broil long enough, avoid overcooking, let the meat rest after cooking, and always cut against the grain to ensure a delicious and tender result.

Your Top Questions Answered

1. Why did my London broil turn out tough and chewy?

This is discouraging, and it almost always comes down to two things: under-marinating or slicing with the grain instead of against it.

I always marinate for a full 12 hours, not 2, not 4.

When you slice, cut perpendicular to the long muscle fibers.

If it’s already tough, thin slices and a drizzle of herb butter can help soften each bite.

2. Why does my Pioneer Woman marinade taste flat?

Flat flavor usually means the balsamic vinegar or Worcestershire sauce was low quality.

The Pioneer Woman’s marinade relies on the contrast between acidic, sweet, and savory elements, so each ingredient needs to pull its weight.

I always taste the marinade before adding the steak.

A small squeeze of fresh lemon and a pinch more brown sugar usually brings it right back into balance.

3. Why is my herb butter greasy instead of creamy?

Greasy butter means it was too warm when you mixed it.

Butter needs to be softened, not melted, so the fat stays emulsified with the herbs.

To bring it back, refrigerate the mixture for 15 minutes, then re-mash it.

4. How do I get Pioneer Woman’s signature charred crust at home?

Pat the steak completely dry after removing it from the marinade.

Excess surface moisture is the enemy of a good sear.

The Pioneer Woman approach relies on high, direct broiler heat on a foil-lined pan placed close to the element to mimic that steakhouse-style char.

5. Why did my steak cook unevenly under the broiler?

Uneven thickness is almost always the cause.

I always pound the steak with a meat mallet first so every section cooks at the same rate.

If one end is browning too fast, it’s a sign your steak wasn’t even going in.

7. How do I know when the steak has hit medium rare visually?

Use a meat thermometer and pull the steak at 130°F, not after.

Visually, the surface should look deeply browned with slight charring at the edges.

If the juices running out look gray instead of pink, you’ve passed medium rare.

Always rest the steak 10 minutes before slicing so the Pioneer Woman-style juiciness stays locked in.