Steak dinners at home feel like such a treat, especially at the end of a long week. Adding a great marinade makes steaks even better, especially if you’re using a leaner, less expensive cut like sirloin or top round.
Balsamic vinegar has just enough sugar to help the steaks char beautifully under the broiler, and soy sauce and spices round out the flavors, making for super savory bites.
Broiling is one of the simplest, most fuss-free ways to cook steaks. Since all of the heat and grease spatter is contained in the oven on a foil-lined baking sheet, there’s hardly any cleanup involved!
It’s also a very fast way to get a good char on a steak while cooking it through—broiled steaks cook through in about 10 minutes.
HOW TO BROIL STEAK IN THE OVEN
If you’ve never broiled steaks before, let me introduce you to this easy method: You’ll preheat your oven broiler; line a baking sheet with aluminum foil; place the steaks on the baking sheet, and broil them for a few minutes per side. That’s it!
THE BEST STEAKS FOR BROILING
Basically, any steak that’s 3/4-inch to 1-inch thick will cook through nicely, while getting charred around the edges under the intense heat of the broiler:
- Top round a.k.a. London broil
- New York strip
- Tri-tip steaks (not the whole roast)
HOW TO MARINATE STEAK
A flavorful marinade of balsamic vinegar, soy sauce, and spices will improve just about any cut of beef. This kind of marinade improves both the flavor and tenderness of leaner steaks, versus the more marbled (and usually more expensive) cuts.
When sirloin steak is on sale, I ask my butcher to cut it into six-ounce portions, and I freeze them individually. That way, I have generous single servings ready to go. Two days before I want to broil the steaks, I place them in the fridge to thaw. Then, one day ahead, when the steaks are thawed, I add the marinade.
Marinate your steaks whenever it’s convenient, anywhere from two to 24 hours before you want to broil them. You can also add the marinade to the steaks and freeze them with the marinade. That way, when you’re ready to eat, all you have to do is thaw and broil them!
The marinade won’t seem like it makes a lot, but a little goes a long way! Just make sure it coats every side of the steaks, so they are well-seasoned all over.
- Want to learn more about balsamic vinegar? Read all about it in our Guide to Balsamic Vinegar.
HOW LONG SHOULD YOU BROIL STEAKS?
Using a digital thermometer is the best way to make sure your steaks are done to your liking. Insert it into the thickest part of each steak (they may get done at slightly different times if their thickness varies, or your oven broiler has hot spots). Aim for the low end of the temperature range for your preferred doneness. The temperature will rise a few degrees after the steak is out of the oven:
- Medium-rare: 130ºF to 135ºF
- Medium: 135ºF to 145ºF
- Medium-well: 145ºF to 155ºF
- Well-done: 155ºF and up
QUICK TIP: If you like your steaks more rare in the middle, take them straight from the fridge to the broiler. If you prefer a well-done steak, let them sit on the counter for 30 minutes or so before broiling.
SWAPS AND SUBSTITUTIONS
Feel free to substitute spices in the spice blend too—cumin, sumac, or just extra black pepper can take the place of coriander. If you don’t have smoked paprika on hand, a dash of liquid smoke works, too (or you can leave it out altogether).
WHAT TO SERVE WITH BROILED STEAK?
Side dishes really make the meal when you’re serving steak. Simply prepared vegetables are an easy way to go. I usually roast some in large batches at some point during the week.
Simple Roasted Vegetables Sides
Toss veggies in a little olive oil and salt, then roast them on a baking pan at 400ºF for about 30 minutes.
- Brussels sprouts
- Green cabbage
- Winter squashes
- Potatoes (sweet or starchy) are some of my favorites, either fresh or bagged frozen varieties
Frozen Veggies for the Win!
For a last-minute option, you can heat up a bagged frozen mix of vegetables on the stove or in the microwave, then serve them with butter or olive oil and a little salt and pepper on top.
Hearty Steak Sides
For a heartier side dish make any of the delicious recipes below:
A Salad on the Side
MORE GREAT STEAK RECIPES!
Easy Broiled Steak
If your balsamic vinegar is very aged and thick, replace the 2 tablespoons balsamic vinegar with 1 tablespoon balsamic and 1 tablespoon red wine vinegar.
- 2 tablespoons balsamic vinegar
- 2 tablespoons soy sauce
- 2 tablespoons extra virgin olive oil
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 1 teaspoon ground coriander
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1 1/2 pounds (four 6-ounce) sirloin, ribeye, or strip steaks, about 1 inch thick
1 Combine the marinade ingredients: In a small bowl or jar, stir together the vinegar, soy sauce, olive oil, salt, pepper, coriander, garlic powder, and smoked paprika.
2 Marinate the steaks: Place the steaks in a gallon zip-top bag or a lidded container that just fits the steaks—you want them to get cozy with the marinade. Pour the marinade over the steaks, turning them to coat the steaks on all sides. Close the bag or container, pushing as much air out as possible. Refrigerate and marinate the steaks for at least 2 hours, or up to 24 hours.
3 Heat your broiler: Preheat your oven broiler to 550ºF (or as high as your broiler goes) with the oven rack in its highest position (about 4 to 6 inches from the broiler element), and line a baking sheet with aluminum foil.
4 Dry the steaks: Pat the steaks dry with paper towels and place them on the lined baking sheet. Patting the steaks dry is very important—you don’t want a bunch of extra marinade on the steaks and the sheet pan, as it will just burn under the broiler.
5 Broil the steaks: Broil the steaks for 4 minutes on the first side, then use a pair of tongs to flip them and broil for 4 minutes more on the second side. Use a digital thermometer to test for doneness.
I aim for around 130ºF in the center for medium-rare to medium steaks—they’ll continue to cook a bit after you take them out of the oven. If the steaks are not yet done, flip and broil for an additional minute, and test again. (I usually end up broiling my steaks for 4 to 6 minutes per side, depending on their thickness.)
If the steaks are already charred after 4 minutes per side, but still undercooked in the middle, lower the oven rack a rung for the remainder of cooking, or even just turn the oven off and use the carryover heat to finish cooking the steaks for another minute or two.
6 Rest and Serve: Transfer the steaks to a cutting board. Let them rest for about 5-7 minutes. Then plate and serve with your favorite side.
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