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The secret to my Perfectly Tender London Broil? Let it marinate long enough to tenderize the meat, followed by a quick, high-heat broil that locks in the juiciness to make this meat melt in your mouth!
A Reader’s Review
I had never made London Broil. This recipe was so easy to follow and so delicious!!! It’s become a favorite at my house! Thank you for sharing!
Top Tips for Perfect London Broil
- Marinate for Maximum Tenderness: Round steak can be a tough cut of meat, but a flavorful marinade makes it incredibly tender and delicious.
- Get the Perfect Doneness: For the juiciest, most tender bites, aim for 135°F (medium-rare) or 145°F (medium). No one wants overcooked steak!
- Size Matters! I used a 1-2 inch thick cut, marinated it overnight, and broiled it on high with the rack in the middle. The result? Absolute perfection! It is always so juicy and flavorful!
Ingredients Needed
- Round Steak: Sometimes, grocery stores label round steak as “London broil,” but if they don’t, look for a round steak.
How to Cook London Broil
This London broil recipe is so simple to make and comes together quickly. You’ll impress your family with this decadent, tender piece of meat. Want to take it up a notch? Serve it with my homemade steak sauce for that bold punch!
- Make Marinade: Prepare the steak marinade by adding soy sauce, lemon juice, olive oil, Worcestershire sauce, minced garlic, Italian seasoning, pepper, and salt to a large gallon bag.
- Marinate: Add the London broil round steak to the resealable plastic bag with the marinade, then marinate for a minimum of 3 hours (or overnight).
- Broil: Preheat the broiler to HIGH heat. Remove the steak from the marinade, then put it in a baking dish. Discard the marinade. Broil for 5-6 minutes, then flip the round steak and broil for 3-4 minutes. Or until it reaches an internal temperature of 135°F for medium-rare. (Use a meat thermometer to get an accurate read of the temperature.)
- Let it Rest: Let the steak rest for 5-10 minutes. This will help it stay juicy and cut more easily. Slice against the grain for the most tender bites.
Alyssa’s Pro Tip
I love using my leftover London Broil for steak salads, sandwiches, tacos, classic stir fry, or fajitas!
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Tender and Juicy London Broil
Ingredients
- 2 pounds London broil round steak 1-2 inches thick
- ⅓ cup soy sauce
- ⅓ cup lemon juice
- ½ cup olive oil
- ¼ cup Worcestershire sauce
- 1 tablespoon minced garlic
- 2 tablespoons Italian seasoning
- 1 teaspoon pepper
- ½ teaspoon salt
Instructions
- Prepare the steak marinade by adding ⅓ cup soy sauce, ⅓ cup lemon juice, ½ cup olive oil, ¼ cup Worcestershire sauce, 1 tablespoon minced garlic, 2 tablespoons Italian seasoning, 1 teaspoon pepper, and ½ teaspoon salt to a large gallon bag.
- Add the 2 pounds London broil round steak to the bag with the marinade. Marinate for a minimum of 3 hours (or overnight).
- Preheat the broiler to HIGH heat. Remove the steak from the marinade and put it in a baking dish. Discard the marinade.
- Broil for 5-6 minutes, then flip the round steak and continue broiling for 3-4 minutes, or until it reaches an internal temperature of 135°F.
- Let the steak rest for 10 minutes and slice.
Video
Notes
Storing & Reheating Leftovers
- In the Fridge: Let the steak cool, then wrap it tightly in plastic wrap or foil and store it in an airtight container in the refrigerator for up to 3–4 days.
- In the Freezer: After cooling, wrap the steak tightly in plastic or foil, place it in a freezer-safe bag, and freeze for up to 2–3 months.
- Reheating Leftovers: For the best results, reheat in a 350°F oven for 10–15 minutes, or warm the sliced steak in a skillet over medium heat.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What to Serve With Juicy London Broil
First time marinating a london broil. I only did it for 3 hours and it was a little tough, But I had to cook it longer for the kids who don’t like seeing blood. Great flavor!
I’m not sure what rating to leave but the marinade is wonderful.
The marinade is great, my Londy was 2.6# and not an even nice cut it had a big end. I followed the directions but at 20 minutes it was still raw in the center.
I put it back in the oven on convection bake at 325 for 16 more minutes. Took it out in 10.
I wish I had better news. The meat was still super raw in the center. The taste was really good from the marinade and I’ll be using that again.
Thank you, thrilled the marinade worked, sorry the cook time didn’t. Uneven/thick cuts and starting the meat cold are the usual culprits, plus rack position (it needs to be close to the broiler). Next time: rack 1st or 2nd from top, let the roast sit out 60–120 min depending on thickness, and cook to temp (125–130°F for medium-rare + 10 min rest).
I just made this recipe because I had a 1.5 lb. Londy that was ready and beckoned to be cooked. I did not have Soy sauce on hand but I used Sesame oil instead and doubled the garlic because we love garlicky foods. Definitely melt in your mouth Outstanding!!! I highly recommend this recipe and is so easy to make…. I topped the Londy with a half cup of marinade and placed in the oven at 550 degrees Broil, broiled for 5 minutes removed from oven, checked temp and it was 108 degrees. I then flipped over and broiled for 5 more minutes and when done I rested for 10 minutes and it was melt in your mouth 135 degrees…. Thank you Alyssa…Hats Off to your Success!!! P.S. Prior to this all of my Londy’s were tough and now I have learned and rediscovered the “Real way to Cook a Londy”
This deceptively simple recipe yielded the most delicious London broil we have ever tasted.
Is the nutritional data for the entire london broil or one serving? It seems like a lot of calories.
The nutritional data is for one serving, which is 1/6 of the London broil.
My oven doesn’t have the broil option, how can I make this recipe?
You can adjust your oven rack to the top position in the oven. Then set the oven to the highest setting (usually around 500 degrees Fahrenheit) and cook it that way. That will get the high heat of the broiler setting, and the positioning will put the meat right up next to the heating element for the broiled affect.
You can also pan sear it for the same amount of time 4 to 5 minutes… Cast iron is great cause then you can cook it strait from searing it…..
I give up. I followed your recs to another commenter below about searing in the skillet and then baking it to medium well. I sliced it paper thin, which made it palatable. I’ve had too may outings with London Broil to ever make it for anything other than fajitas or in the pressure cooker.