We’ve got a real gem for you with our London Broil Recipe Kosher, a hearty beef dish that’s perfect for family gatherings or weeknight dinners. Drawing from classic American grilling traditions, it’s marinated to juicy perfection while adhering to kosher guidelines, making it a go-to for flavorful, compliant meals.
We’ll guide you through simple steps that highlight tender cuts and bold seasonings, ensuring every bite impresses. Whether you’re new to kosher cooking or a pro, this recipe brings authentic taste to your table without the fuss.
Ingredients
In our Kosher London Broil recipe, we focus on simple yet flavorful ingredients that ensure a tender, juicy result while adhering to kosher standards. Below, we list them in the order they are used, with specific measurements and prep notes for accuracy.
- Meat: 2 pounds flank steak (kosher-certified, trimmed of excess fat for even marination and grilling)
- Marinade base: ½ cup kosher soy sauce (provides a savory umami depth to enhance the beef’s natural flavors)
- Acid component: ¼ cup balsamic vinegar (helps tenderize the meat while adding a tangy sweetness)
- Oil: ¼ cup extra-virgin olive oil (used for binding the marinade and imparting a rich, silky texture)
- Aromatics: 4 cloves garlic (minced for a pungent, aromatic punch that infuses the steak during marination)
- Herbs and spices: 2 tablespoons fresh rosemary (chopped for an earthy, fragrant note that complements the grilled char) and 1 teaspoon black pepper (freshly ground for a bold, spicy kick without overpowering the dish)
- Sweetener: 2 tablespoons honey (balances the marinade’s acidity with a subtle, natural sweetness for a caramelized finish when broiled)
Equipment Needed
To bring our kosher London Broil recipe to life, we need a few essential tools that ensure precise preparation and cooking. These items help us marinate the flank steak effectively, achieve that perfect broil, and handle the dish safely from start to finish.
- Large Mixing Bowl: We use this to combine our marinade ingredients like kosher soy sauce, balsamic vinegar, and garlic, allowing for even mixing and thorough coating of the 2 pounds of kosher-certified flank steak.
- Measuring Cups and Spoons: Accurate measurements are crucial for our marinade—such as ½ cup kosher soy sauce and ¼ cup balsamic vinegar—to balance flavors and maintain kosher standards without guesswork.
- Whisk or Fork: This tool helps us blend the marinade smoothly, incorporating elements like 4 cloves of minced garlic and 2 tablespoons of fresh rosemary for a flavorful base.
- Ziploc Bag or Marinade Container: Ideal for letting the steak soak up flavors, we recommend a resealable bag to hold the 2 pounds of flank steak and marinade, making it easy to refrigerate and flip.
- Broiler Pan or Baking Sheet with Rack: Essential for broiling, this allows excess marinade to drip away, promoting a caramelized finish from the 2 tablespoons of honey while keeping our dish kosher-compliant.
- Oven with Broiler Setting: We rely on this for high-heat cooking to achieve a tender, juicy London Broil—aim for 500°F to lock in flavors without overcooking.
- Sharp Knife and Cutting Board: After broiling, we use these to slice the steak against the grain, ensuring thin, even pieces that highlight the dish’s tender texture.
- Meat Thermometer: For confidence in results, we insert this to check internal temperature—target 135°F for medium-rare—to guarantee a safe, delicious kosher meal.
Instructions
We guide you through preparing our kosher London Broil recipe with simple, step-by-step actions that deliver a tender, flavorful steak every time. Let’s transform those fresh ingredients into a juicy, aromatic dish ready for your table.
Prepare the Marinade
First, gather your marinade ingredients in a large mixing bowl. We combine ½ cup kosher soy sauce, ¼ cup balsamic vinegar, ¼ cup extra-virgin olive oil, 4 cloves of minced garlic, 2 tablespoons fresh rosemary, 1 teaspoon black pepper, and 2 tablespoons honey to create a balanced blend that infuses the steak with savory depth and a hint of sweetness. Using a whisk or fork, blend these components vigorously until the mixture is smooth and aromatic—the fresh rosemary and garlic will release an enticing herbal scent that promises bold flavors.
Marinate the Meat
Place the 2 pounds of kosher-certified flank steak into a Ziploc bag or marinade container to ensure even coverage. We pour the prepared marinade over the steak, seal the bag, and gently massage it to coat every side thoroughly—the steak will absorb the tangy, herbaceous notes for maximum tenderness. Refrigerate for at least 2 hours or up to overnight for the best results, allowing the flavors to penetrate deeply and the acids to tenderize the meat effectively.
Cook the London Broil
Preheat your oven’s broiler on high and position the rack about 4 inches from the heat source for optimal searing. We remove the steak from the marinade, pat it dry with paper towels to promote browning, and place it on a broiler pan or baking sheet with a rack—the excess marinade will drip away, preventing steaming. Broil for 4-6 minutes per side, flipping once with tongs, until the surface caramelizes to a golden-brown crust and the steak reaches an internal temperature of 135°F for medium-rare—listen for the satisfying sizzle and savor the rich, smoky aroma that fills your kitchen. For precise doneness, use a meat thermometer, and refer to the table below for internal temperatures based on preference:
| Doneness Level | Internal Temperature (°F) | Approximate Broil Time per Side (minutes) |
|---|---|---|
| Rare | 125 | 3-4 |
| Medium-Rare | 135 | 4-6 |
| Medium | 145 | 6-8 |
| Well-Done | 160 | 8-10 |
Rest and Slice
Once cooked, we transfer the steak to a cutting board and let it rest for 10 minutes—this step allows the juices to redistribute, ensuring each bite is moist and flavorful. Using a sharp knife, slice the London Broil against the grain into thin strips for optimal tenderness—the meat will reveal a juicy, pink interior with a caramelized exterior that highlights the marinade’s vibrant flavors.
Make-Ahead Instructions
One of the beauties of our kosher London Broil recipe is its flexibility for busy schedules. We can prepare key elements in advance to save time while ensuring the steak remains tender, flavorful, and compliant with kosher guidelines. Below, we outline the steps to marinate and store the dish ahead of time, allowing you to focus on enjoying your meal.
Marinating in Advance
To maximize flavor infusion, we recommend marinating the steak up to 24 hours ahead. This extended time lets the kosher soy sauce, balsamic vinegar, and fresh herbs deeply penetrate the meat, resulting in a juicy, caramelized finish when broiled.
Follow these steps for optimal results:
- Step 1: In a large mixing bowl, combine the marinade ingredients as detailed in our earlier section—½ cup kosher soy sauce, ¼ cup balsamic vinegar, ¼ cup extra-virgin olive oil, 4 cloves of minced garlic, 2 tablespoons of fresh rosemary, 1 teaspoon of black pepper, and 2 tablespoons of honey. Whisk until smooth to ensure even distribution.
- Step 2: Place the 2-pound kosher-certified flank steak in a resealable Ziploc bag or a kosher-approved container. Pour the marinade over the steak, seal the bag, and massage gently to coat every surface thoroughly.
- Step 3: Refrigerate the bagged steak immediately. For make-ahead purposes, let it marinate for at least 2 hours but no more than 24 hours to avoid over-tenderizing the meat.
Storing and Reheating
If you’re preparing the London Broil further in advance, we suggest cooking and storing it properly to maintain its texture and kosher integrity.
- Storing Cooked Steak: After broiling the steak to your desired doneness (as per our step-by-step instructions), allow it to rest for 10 minutes. Slice against the grain into thin strips, then transfer to an airtight, kosher container. Refrigerate for up to 3 days. This prevents the meat from drying out and keeps flavors intact.
- Reheating Tips: To reheat, place the sliced steak in a preheated oven at 250°F for 10–15 minutes, or until warmed through. Avoid microwaving to preserve the caramelized exterior and juiciness. For best results, serve with a quick kosher side like roasted vegetables prepared fresh.
Key Considerations for Kosher Compliance
When making ahead, always use kosher-certified ingredients and tools. We advise checking that your storage containers and bags are clean and unused to maintain purity. Here’s a quick table summarizing safe storage times and temperatures to guide you:
| Aspect | Recommendation | Details |
|---|---|---|
| Marination Time | 2–24 hours | Refrigerate at 40°F or below |
| Storage Duration | Up to 3 days (cooked) | Keep in fridge at 40°F or below |
| Reheating Temp | 250°F oven | Heat until internal temp reaches 165°F for safety |
By following these make-ahead strategies, we ensure your kosher London Broil stays delicious and hassle-free, perfect for family gatherings or quick weeknight dinners.
Conclusion
We’ve shared this kosher London Broil recipe to make family meals simple and satisfying. It’s a go-to for busy nights or gatherings, delivering tender flavors that never disappoint.
Trust us, once you’ve tried it you’ll keep coming back for more. Let’s elevate our kosher cooking game together.
Frequently Asked Questions
What is a kosher London Broil recipe?
A kosher London Broil recipe uses certified kosher ingredients to prepare a flavorful flank steak dish. It’s ideal for family gatherings or weeknight dinners, involving marination with soy sauce, balsamic vinegar, and herbs for tenderness. This simple method ensures an authentic, juicy result while adhering to kosher guidelines.
What ingredients are needed for kosher London Broil?
Key ingredients include 2 pounds of kosher-certified flank steak, ½ cup kosher soy sauce, ¼ cup balsamic vinegar, ¼ cup extra-virgin olive oil, 4 cloves minced garlic, 2 tablespoons fresh rosemary, and 2 tablespoons honey. These simple components create a balanced marinade that enhances flavor and tenderness.
How do I prepare the marinade for kosher London Broil?
Mix ½ cup kosher soy sauce, ¼ cup balsamic vinegar, ¼ cup extra-virgin olive oil, 4 cloves minced garlic, 2 tablespoons fresh rosemary, and 2 tablespoons honey in a large bowl. Whisk until well combined, then pour over the steak in a sealed bag or container for marination.
How long should I marinate the steak for kosher London Broil?
Marinate the steak for at least 2 hours in the refrigerator, but up to 24 hours for optimal flavor. This allows the kosher ingredients to infuse deeply, resulting in a tender and juicy texture without over-tenderizing the meat.
What equipment is needed for making kosher London Broil?
You’ll need a large mixing bowl, measuring cups and spoons, a Ziploc bag or marinade container, a broiler pan, and a meat thermometer. These tools ensure even marination and precise cooking while maintaining kosher standards.
Can I make kosher London Broil ahead of time?
Yes, prepare and marinate the steak up to 24 hours in advance. Cook it as needed, then store in the fridge for safe reheating. This makes it perfect for busy schedules, ensuring the dish stays flavorful and adheres to kosher guidelines.
How do I store and reheat kosher London Broil?
Store cooked steak in an airtight container in the fridge for up to 3-4 days. Reheat in a preheated oven at 250°F until warm, or use a microwave on low power. Always use kosher-certified tools to preserve texture and safety.