London Broil With Sun Dried Tomato Marinade

A london broil with sun dried tomato marinade turns a lean beef flank or top round cut into a juicy, tangy main without a long grocery list. The marinade uses oil-packed tomatoes, garlic, and vinegar to break down muscle fibers and add concentrated umami. You get a weeknight-friendly roast or grill that slices into thin, tender strips.

This version skips sugar-heavy bottled dressings and leans on the salty, chewy tomatoes for depth. A short marinade time keeps the beef from turning mushy while still picking up flavor. Leftovers hold up well for sandwiches and salads, which makes the recipe practical for meal prep. If you enjoyed this, our baked feta olives is worth trying next. Making this london broil with sun dried tomato marinade at home is surprisingly straightforward once you know the key steps.

Why You'll Love These London Broil With Sun Dried Tomato Marinade

• Budget cut stays tender thanks to acid and oil in the marinade
• Sun dried tomatoes give concentrated savory notes without extra salt
• One bowl for the marinade, one pan or grill for the beef
• Cold leftovers slice thin for next-day wraps and grain bowls

Ingredients You'll Need

• 2 lb beef flank steak (or top round), trimmed
• 3/4 cup oil-packed sun dried tomatoes, drained and chopped
• 1/3 cup olive oil from the tomato jar
• 3 tbsp red wine vinegar
• 4 garlic cloves, minced
• 1 tbsp Dijon mustard
• 1 tsp dried oregano
• 1/2 tsp black pepper
• 1 tsp salt
• 2 tbsp fresh parsley, chopped

Ingredient Substitutions

Sun dried tomatoes: Replace with 1/2 cup tomato paste mixed with 2 tbsp olive oil if you want a smoother coating. The paste lacks the chewy bits, so the marinade clings more like a rub and browns faster under heat. Expect a deeper red color and a slightly sweeter, less tangy finish on the beef surface. The london broil with sun dried tomato marinade works well for weeknight cooking when time is limited.

Red wine vinegar: Use 3 tbsp lemon juice for a brighter, sharper acid that firms the meat fibers quicker. Lemon can make the exterior taste more citrus-forward, so cut the marinade time to 4 hours to avoid a pickled edge. The slices will look paler near the edges after cooking. Storing leftover london broil with sun dried tomato marinade correctly keeps it tasting good for days.

Flank steak: Swap in an equal weight of top round, which is leaner and needs medium-rare doneness to stay chewable. Top round has less marbling, so rest it 10 minutes before slicing against the grain. You will get a tighter bite but similar tomato flavor penetration. For the best results with this london broil with sun dried tomato marinade, read through all the steps before starting.

Dijon mustard: Use 1 tbsp whole-grain mustard for a coarser texture and milder heat. The seeds stay visible on the meat and add a slight pop when bitten. The emulsifying effect is weaker, so whisk the marinade 1 minute longer to keep it from separating. For another easy option, check out our steak marinade low.

Step-by-Step Instructions

1. Whisk chopped sun dried tomatoes, olive oil, red wine vinegar, garlic, Dijon, oregano, pepper, and salt in a bowl until combined.
2. Place the beef in a zip bag, pour the marinade over it, and seal. Turn to coat, then refrigerate 6 hours.
3. Heat a grill to medium-high heat or preheat a broiler pan under the oven broiler.
4. Cook the steak 5 minutes per side for medium-rare, until the center reads 130°F and the surface shows brown char lines.
5. Move the beef to a board and rest 10 minutes so the juices redistribute and the slices stay pink, not dry.
6. Slice against the grain into 1/4-inch strips and scatter parsley over the top before plating.

Pro Tips

Always slice against the grain; the long muscle fibers in flank make parallel cuts tough no matter the doneness. A sharp serrated knife helps you keep the strips even without shredding the meat.

Save 2 tbsp of marinade before adding raw beef if you want to brush it on vegetables during the last 3 minutes of grilling. Never reuse the spent liquid that touched raw meat without boiling it first.

Let the steak sit at room temperature 20 minutes before cooking so the center warms and cooks evenly. Cold beef from the fridge needs longer on the heat and can char outside before the middle lifts off rare.

Read technique guidance from meat cooking to check carryover temperature and rest times for larger cuts. Their charts help you hit the same doneness on a thicker top round.

Common Mistakes to Avoid

Marinating past 12 hours in vinegar-based liquid makes the surface mealy and gray. Pull the beef by the half-day mark if your fridge runs cold and the tomatoes are especially acidic.

Skipping the rest period lets the red juices run out when you cut, leaving dry strips. A 10-minute wait on the board keeps the interior moist and the color even.

Cutting with the grain instead of across it is the top reason London broil tastes like shoe leather. Look at the fiber direction on the raw meat and turn the board so your knife crosses it at a right angle.

Serving Suggestions

Pair the slices with puttanesca sauce over wide noodles for a tomato-forward plate that echoes the marinade. The salty olives balance the beef without adding another marinade step.

Layer cold leftovers into a wrap with arugula and shaved parmesan for lunch. The steak stays tender when thin, and the greens add a peppery bite that cuts the oil.

Roast a tray of potatoes while the beef rests and spoon the juices over the top. The starch soaks up the tomato oil and turns the side into the best part of the plate.

Storage and Reheating

Keep cooked slices in an airtight container in the fridge for up to 3 days. Separate the parsley topping before storing so it does not wilt into the meat.

Freeze portions flat in zip bags for up to 2 months and thaw overnight in the fridge before use. Reheat in a skillet over medium-low heat until the beef reaches 165°F inside.

Do not leave cooked steak out longer than 2 hours at room temperature. On a hot day, pack leftovers into the fridge within one hour to stay food-safe.

Recipe Variations

Spicy Version

Add 1 tsp crushed red pepper to the marinade with the garlic for a warm bite that builds after the first chew. The tomatoes mute the heat slightly, so a second pinch at plating keeps it honest. Serve with stir fry vegetables to spread the spice.

Low-Carb Swap

Use the same marinade but skip any added honey and serve over steak marinade greens instead of bread. The tomatoes and oil already fit a low-carb plan, and the beef gives a full protein hit. Expect around 6 grams of carbs per serving from the vegetables alone.

Oven Broil Method

Set a broiler pan 4 inches from the element and cook 6 minutes per side for medium. The dry heat crisps the tomato bits into savory chips on the surface. Watch the edges so they do not blacken before the center hits 130°F.

Tomato Feta Bake Side

While the beef rests, warm baked feta with the same tomatoes for a shared pan flavor. The salty cheese picks up the marinade drippings and makes a spread for bread. It adds 15 minutes to the meal but uses the same jar.

Round Roast Cut

Switch to a 2 lb top round and roast at 180°C / 350°F for 25–30 minutes if you prefer fork slices over grill marks. The oven method suits winter and keeps the kitchen cool-free. Slice thinner than flank because the grain is tighter.