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London Broil is a perfectly tender piece of meat after being marinated in a liquid mixture with spices and seasoning then broiled in the oven. A decadent dinner made easy!

Steak is always a  favorite of mine with so much flavor and easy to make for those special occasions. If you are looking to impress your family try this Best Ever Beef Wellington Recipe, Garlic Butter Herb Prime Rib Recipe or Garlic Herb Butter Beef Tenderloin.

London Broil cut in slices plated on a white plate.

Best London Broil

Impress your family with this decadent, tender and juicy London Broil. You can’t go wrong with this beautiful displayed piece of meat. It is marinated in a sweet, salty with a hint of spice that will break through the toughness of the meat and infuse the meat with SO much flavor. This London Broil is so simple to make and comes together quickly.

London Broil is known to be broiled hence the name however it is not always the type of meat. When purchasing your London Broil ask your local butcher or search for the name tag for a London Broil round steak. This steak will seem to be tough but it will tenderize while being marinated. Once you marinate the steak you will broil the steak on high in the oven for a few minutes at time, flipping it in between. Let it rest before slicing then slice against the grain of the meat for easier slicing.

This London Broil recipe is so simple to make and only takes a few minutes to cook on each side. This can be made into a complete meal with green beans and potatoes. Your family will fall in love with this decadent perfectly tender London Broil on the first bite. It is a tried and true favorite!

London Broil steak placed in a ziplock bag with a marinade over it.

What Cut of Meat is Best Used for London Broil Recipe?

London Broil is not necessary the type of meat it is but the way you cook it. It is usually known as flank or top round steak that is marinated over night and then broiled on a high temperature in the oven. Flank or top round steak is known to be a tougher piece of meat but when marinated and broiled under high heat it is tenderized and cooked perfectly.

London Broil Ingredients

All the ingredients whisked together into one sauce to marinate in is just that simple for this steak broiled recipe.

  • Soy Sauce: A sweet and salty liquid sauce that adds so much flavor to this .
  • Lemon Juice: Sweet and juicy add in.
  • Olive Oil: Helps add the olive flavoring but also soaks in the steak.
  • Worcestershire Sauce: Flavored with various seasonings mixed with a vinegar base.
  • Garlic: minced
  • Italian Seasoning: A mixture of basil, marjoram, oregano, rosemary, and thyme.
  • Pepper and Salt: Just a pinch!
  • Red Pepper: Add some a little spice to you marinade.
  • London Broil Round Steak: A tougher meat that will be marinaded and tenderized before being broiled.

London Broil broiled and placed on a plate resting before slicing it.

How to Cook the Most Tender London Broil

  1. Whisk Together Marinade: Prepare the steak marinade by adding soy sauce, lemon juice, olive oil, Worcestershire sauce, garlic, Italian seasoning, and salt and pepper to a large gallon bag. Add the steak and let marinade for 2 hours or overnight.
  2. Broil on high: Preheat the broiler to high heat. Remove the steak from the marinade and put in a baking dish. Broil for 5-6 minutes and then flip to the other side and broil for 3-4 minutes until it reaches an internal temperature of 135 degrees Fahrenheit for medium rare.
  3. Rest before slicing: Let the steak rest for 10 minutes and slice against the grain.

London Broil placed on a wooden cutting board being sliced in pieces with a knife.

What Temperature to Cook London Broil Round Steak

The internal temperature on a London broil should read 135 degrees for medium rare and 145 degrees for medium to well done. Before cutting the steak let it rest for 5 to 10 minutes before slicing into pieces. This will help it savor the juices and cut easier.

What to Serve with London Broil Steak

Impress your family with this beautiful cut of meat! When making this steak add Garlic Parmesan Green beans with Bacon, Dad’s Famous Mashed Potatoes and Perfect Soft and Buttery Rolls for a complete meal.

London Broil sliced on a platter.

More Delicious Steak Recipes

London Broil sliced on a plate with roasted potatoes and green beans.

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Perfectly Tender London Broil

4.62 from 104 votes
By: Alyssa Rivers
London Broil is a perfectly tender piece of meat after being marinated in a liquid mixture with spices and seasoning then broiled in the oven. A decadent dinner made easy!  
Prep Time: 10 minutes
Cook Time: 10 minutes
Let marinade for 2 hours or overnight: 2 hours 10 minutes
Total Time: 2 hours 30 minutes
Servings: 6 People

Ingredients 

Instructions 

  • Prepare the steak marinade by adding soy sauce, lemon juice, olive oil, Worcestershire sauce, garlic, Italian seasoning, and salt and pepper to a large gallon bag. Add the steak and let marinade for 2 hours or overnight.
  • Preheat the broiler to high heat. Remove the steak from the marinade and put in a baking dish. Broil for 5-6 minutes and then flip to the other side and broil for 3-4 minutes until it reaches an internal temperature of 135 for medium rare.
  • Let the steak rest for 10 minutes and slice.

Video

Nutrition

Calories: 480kcalCarbohydrates: 6gProtein: 54gFat: 26gSaturated Fat: 5gCholesterol: 138mgSodium: 1173mgPotassium: 1010mgFiber: 1gSugar: 2gVitamin A: 37IUVitamin C: 8mgCalcium: 96mgIron: 6mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dinner, Main Course
Cuisine: American
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!

About Alyssa Rivers

Alyssa Rivers is the author of 'The Tried and True Cookbook', a professional food photographer and experienced recipe-developer. Having a passion for cooking, her tried and true recipes have been featured on Good Morning America, Today Food, Buzzfeed and more.

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Recipe Rating




254 Comments

  1. 5 stars
    Holy moly! Phenomenal steak. Melt-in-your-mouth tender. I used London broil shoulder cuts, marinated overnight, and broiled them in a pre-heated cast-iron skillet and they came out perfectly medium rare.

    As suggested by other reviewers I simmered the marinade down and it was so good my husband didn’t bother with the bottled steak sauce. I will absolutely be making this again.

    Thank you!!

  2. Made this tonight. It was delicious made a few tweaks. Added 5 whole peppercinis to the marinade. And used a pineapple sirachi seasoning I have instead of the red peppers. It was so good

  3. 5 stars
    My cooking times under the broiler using a thermometer the entire time took so much longer than the times given to reach the 135°F. I know the weight can vary, etc. but mine looked like yours in the video and pictures so I was stressing the entire time! It’s a new oven but could I have done something wrong!

  4. 5 stars
    We just finished our dinner and the London Broil was the best ever. I followed the recipe exactly.. I did however, save the marinade to heat and then pour it over the steak. I added more garlic than called for but I always more garlic.. Delicious. Thank you for sharing.

  5. 5 stars
    I didn’t use all of the ingredients because I had a marinade. I will say this was the best London broil I’ve made in 10 yrs. Usually they’re overcooked. This recipe spot on with the cooking time/temp. I’ll definitely be using this recipe from now on.

  6. 4 stars
    My husband was preparing a lean London Broil as if it were a roast. lol I stopped him to suggest a marinade and quick broil. I was out of lemon and used balsamic vinegar and a pinch of brown sugar to offset the acidity. Other than that I followed your recipe. I agree with another review that if you don’t like medium rare or less this isn’t the cut for you. We broiled it 5-7 minutes per side and served sliced thin. I only had 2 hours to marinate and it was really good.

  7. 5 stars
    We loved this recipe! I didn’t change anything in the recipe, and it was delicious. I marinated it for 2 hours. Next time, I will do it for 2 days for even more flavor. My steak was about 2″ thick so I followed Tom’s instructions on the grill. I seared it for longer because of the thickness, 5 minutes on each side in a 475-degree grill. Then, I turned down the grill (400) and cooked it for 5 more minutes on each side. It was pink in the middle and done perfectly on the outside. I would say it was medium tender. I will definitely use this recipe again. Thank you, Alyssa! (Thank you, Tom!)