The Best London Broil Marinade (That Also Works for Chicken, Pork & Veggies!)

This classic steakhouse-style marinade is your go-to secret weapon for juicy, flavorful beef, chicken, pork, or veggies. With just a few pantry staples, you can transform any protein into a crave-worthy, weeknight dinner (or backyard barbecue hero).

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There’s something incredibly satisfying about pulling a perfectly marinated steak off the grill, slicing into it, and seeing that juicy, flavor-packed result. But here’s the secret—it’s not the grilling that makes the magic. It’s the marinade.

This one has been in my rotation for years, straight from a handwritten note tucked inside my grandma’s recipe box. And once you try it, it’ll live in your kitchen too.

It’s bold. It’s balanced. And it works on almost anything. I call it my “steakhouse marinade,” but it’s just as good on grilled chicken, pork tenderloin, and even hearty vegetables.

Whether you’re planning ahead or winging it 30 minutes before dinner, this recipe is your fast track to a better meal.

Why You’ll Love This Marinade

• It’s made with pantry staples. 
• Quick to mix up. Less than 5 minutes and one zip-top bag.
• Versatile. Use it on London broil, chicken breasts, pork chops, shrimp, or vegetables.
• Easy to scale up. Double it for meal prep or feeding a crowd.
• Tastes better than bottled. No preservatives, just fresh, bold flavor.

What You’ll Need to Make One Cup of Steak Marinade

• 1/2 cup soy sauce
• 1/2 cup water
• 2 tbsp lemon or lime juice
• 1 tbsp brown sugar
• 2 tbsp olive oil
• 1/2 tsp tabasco sauce
• Either 2 cloves garlic minced or 1/2 tsp garlic powder

How to Make the Best Steak Marinade Ever!

Step 1: Add all ingredients to a large zip-top bag or shallow container.
Step 2: Slosh or stir to combine well.
Step 3: Add your meat or veggies, making sure everything is coated evenly.
Step 4: Let it marinate:

Protein/Vegetables	Marinating Time
London broil or steak	2–8 hours
Chicken (breasts or thighs)	30 minutes to 4 hours
Pork chops or tenderloin	1–4 hours
Shrimp	15–30 minutes
Hearty veggies (zucchini, peppers, mushrooms)	15–30 minutes

Tip: Reserve ¼ cup of the marinade before adding the raw meat, and use it for brushing on the grill or as a quick drizzle after cooking.

How to Cook Marinated Meat or Veggies

The beauty of this marinade is that it works no matter how you cook. Here are some quick tips for each method:

Grilling

• Pat meat dry before grilling for a better sear.
• Cook to desired doneness and let rest 5 minutes before slicing.
• Use reserved marinade for basting while cooking.

Oven Broiling

• Place meat on a broiler-safe pan and broil 4–6 inches from the heat source.
• Flip halfway through.
• Use foil for easy cleanup.

Stovetop Searing

• Heat cast iron or grill pan over medium-high.
• Add meat and cook until browned on each side.
• Deglaze with a splash of marinade or broth for extra flavor.

Best Cuts of Meats & Veggies to Use

This marinade works especially well on tougher, leaner cuts because the salty-acidic combo helps tenderize them:

• London Broil
• Flank Steak
• Top Round Steak
• Sirloin Tips
• Pork Chops
• Chicken Breasts or Thighs
• Thick Portobello Mushrooms
• Kabob-Ready Veggies

My Go-To Pairings for a Full Meal

Planning your menu? Here are a few of my favorite sides to serve with marinated grilled meats:

• Za’atar Rice with Roasted Veggies 
• Roasted Cauliflower or Brussels Sprouts 
• Corn on the Cob 
• Everything Bagel Roasted Potatoes
• Simple Arugula Salad 

Keep it easy: Add a loaf of crusty bread, a bottle of wine or sparkling lemonade, and call it a cozy dinner win.

Tips

• Add raw meat and marinade to a freezer bag and freeze flat. Thaw overnight in the fridge and cook as usual.
• Don’t reuse marinade that’s been in contact with raw meat unless you boil it for 5 minutes to make a sauce.

Frequently Asked Questions

How long should I marinate London broil?
For best flavor and tenderness, marinate for at least 2 hours, but ideally 6–8 hours.

Can I use this marinade for vegetables?
Yes! It’s especially good on heartier veggies like mushrooms, zucchini, bell peppers, and onions.

Is this marinade gluten-free?
It can be! Just make sure to use gluten-free soy sauce (like tamari) or coconut aminos.

Can I turn it into a sauce?
You can! Boil any leftover (uncontaminated) marinade and reduce it to thicken. Add a splash of honey or cornstarch slurry if needed.

Final Thoughts

Marinades are one of those tiny time investments that pay off in a big way. This one in particular? It’s a game-changer.

Whether you’re grilling on a summer night, pulling off an easy weeknight dinner, or just want to elevate your basic chicken dish, this marinade is a flavor shortcut you’ll come back to over and over again.

Other Easy Dinner Ideas You Will Love:

• Everything a Beginner Needs to Learn How to Grill
• AMAZING Rosemary Chicken – Ready in Only 20 Minutes
• Za’atar Rice with Roasted Vegetables – Perfect Beef Side Dish
• Easy Roasted Mediteranian Cauliflower
• Easiest Ever Jumbo Shrimp Corn Chowder
• Not Soggy Ground Beef Stuffed Peppers