Perfectly Tender London Broil

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 125 for medium rare.
  3. Rest before slicing: Let the steak rest for 10 minutes and slice

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.



Perfectly Tender London Broil

4.85 from 26 votes
Prep Time 10 minutes
Let marinade for 2 hours or overnight 10 minutes
Total Time 20 minutes
Author Alyssa Rivers
Servings 6 People


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!  

Course Dinner, Main Course
Cuisine American
Keyword London Broil, London Broil Recipe


  • 1/3 cup soy sauce
  • 1/3 cup lemon juice
  • 1/2 cup olive oil
  • 1/4 cup Worcestershire sauce
  • 1 Tablespoon minced garlic
  • 2 Tablespoons Italian seasoning
  • 1 teaspoon pepper
  • 1/2 teaspoon salt
  • pinch of red pepper
  • 1 2 pound London Broil Round Steak


  1. 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. 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 125 for medium rare.
  3. Let the steak rest for 10 minutes and slice

Nutrition Facts

Serves: 6

Calories480kcal (24%)Carbohydrates6g (2%)Protein54g (108%)Fat26g (40%)Saturated Fat5g (25%)Cholesterol138mg (46%)Sodium1173mg (49%)Potassium1010mg (29%)Fiber1g (4%)Sugar2g (2%)Vitamin A37IU (1%)Vitamin C8mg (10%)Calcium96mg (10%)Iron6mg (33%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic


Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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    1. I haven’t tried it on a grill yet but if you are comfortable on the grill and know the temperature settings and watching it closely with a meat thermometer, I think it will turn out perfectly for Valentines Day!

      1. 5 stars
        Yes it’s definitely worth the try on a hot grill I have done it both ways and both are awesome! The grilled version is great when you have a little wood to make it smoky! Keep a meat thermometer on hand to prevent over cooking! Works great for venison tenderloin also!

        1. 5 stars
          I used this recipe on our last London broil and it was the tenderest we’d ever had. Already chosen as my birthday dinner this year

  1. this is by far one of my families most favorite flank steak recipe. The flavors are absolutely delicious! Thank you for sharing your recipes with the world to try!!!

  2. 5 stars

  3. 5 stars
    This recipe was a hit with my family! The marinade made this recipe pop. The only alterations I made was I added meat tenderizer on meat before placing in marinade. I also cooked longer because my family like beef medium well. My sides with this dish was roasted red potatoes and sautéed squash and zucchini. I will definitely be making this dish again!

  4. 5 stars
    Love your recipies. We love the Korean beef and make it often. This was my first time attempting this and it was delicious! I marinated the meat overnight and cooked it exactly as directed. Yum! My family enjoyed it, thank you!

  5. 4 stars
    Flank steak is no longer the definitive cut for london broil. I’ve been a chef for 38 years and flank, while does well for that purpose, is no where as lean as TR and is much more flavorful as well. The purpose of using the London Broil method is to take a less flavor full less tender cut of meat and turning it into something much more than it is. Most applications for flank are Char-Broil, grilling, baking. It doesn’t need the moistness of LB. It takes a marinade well yes, but stands on its own for flavor and tenderness. IMHO.

    1. Agreed Chef! I have found that TR works well and get really tender when I inject the meat with the above marinade minus the garlic, but add the garlic while marinading overnight. I have only twenty six years as a chef so you a much senior to me.

  6. I cooked mine exactly as detailed…5-6 min on one side and then flipped over to the other side and broiled (high) for 4 min. It was 81 degrees! I’m hoping it eventually cooks!

    1. Ditto and mine was marinating on counter for 2 hours to reach room temp…the same temp it is after cooking!

      1. Best if placed behind the stove near fridge power cord. Or place on top of fridge to allow marinade to drip out naturally. ^ sop marinade back up with uncooked meat to enhance flavor before broiling

  7. 4 stars
    We cooked this the other evening and the marinade was amazing! I left out the soy sauce and only marinated for a couple of hours. It was a little tough but not too bad at all. The next time I make it I will definitely use a meat grinder and marinate it overnight so that the meat will hopefully get a little bit more tender and the flavors will soak into the steak more but overall it tasted delightful! Thank you for sharing the recipe. We loved it!

  8. 5 stars
    Made this for my family and they loved it! Super tender and cooking times were perfect! I will be making this again!

  9. 5 stars
    I made this recently, but instead of broiling, I grilled it over hot coals, 5 minutes a side, then rest for 10 minutes. Best steak ever. I’d stack it up against a rib eye any day.

  10. 5 stars
    I’ve made this at least 4 times since I first tried this recipe. Perfect every time!!! We love it on a Caesar salad. Definitely a keeper!!!

  11. 5 stars
    Not going to lie, I was a bit skeptical this would come out as tender as it did. Recipe saved! I didn’t have Worcestershire Sauce so I googled a substitute recipe and added Hoisin Sauce to the marinade. Delicious. Thank you Alyssa!

  12. 4 stars
    Love the term, “London Broil” 🙂 I’ve made variations of this dish for years. But I always use a custom cut 2″ (plus) thick Sirloin. Round beef never worked for me. Too tough no matter what I did. Sirloin works so much better. The rest of the recipe is nice and easy and very good!

    1. I used a London Broil piece of meat and I think it came out too tough, next time I’ll try sirloin. Thanks for the tip!

  13. 5 stars
    Everyone is complaining the cook time is off. Guess what losers! If you had a culinary bone in your body, you’d know to keep and eye on it and temp it. Recipes are a base idea to cook something. Meant to be tweaked and played with. Obviously these comments are from people who live on takeout food.

  14. 5 stars
    Also! Every oven is different. Elevation takes into play. But you “DoorDashers” wouldn’t know anything about that. I followed the recipe, temping my meat every 2 minutes. Came out perfect!

    1. Hey Judgey James. I cook often and have made London broil on the grill many times. This took much much longer than the recipe. I temped it but has to cook it triple what it called for. A true two pound London broil takes longer than 4 min on each side!

  15. Wow!!!! This came out soooooo good! I marinated it overnight and used a cast iron skillet. Definitely the best tasting and it was so tender. Thank you for the recipe

  16. 5 stars
    OMG soooo yummy and tender. Mine came out perfectly rare (I cook my beef cool so it don’t overcook) everybody loves it. Even my little dog who hates beef couldn’t get enough lol. Thank you

  17. 5 stars
    Hi Alyssa,

    I did make this on the grill last night…and it was one of the best tasting LBs I have ever made! Thank you for sharing this recipe…it amazes me how the right combination works and you nailed it!
    Here is some info that may help your other readers:

    Before marinating, I used a 16 pin SS meat tenderizer tool as I only had enough time to marinate for 1 hour – believe it or not it was enough time! I first brought it to room temp for an hour, then it soaked in the marinade on the counter in a zip lock bag for another hour.
    I cooked this on my 3 Burner Weber gas grill; my grill gets very hot…I cooked directly over high heat at 450 F-500 F with the lid closed most of the time, I flipped the steak twice….I grilled it for 7 minutes on the 1st side, flipped and cooked it for 8 minutes on the 2nd side, then flipped a second time and cooked about another 3 minutes to reach an internal temp of 130 F (Chefs mid rare) on a 2″ thick/2.5 lb London Broil steak. Of course…the cut of meat, meat thickness, grill temps, lid open or closed ALL play a role in how long and how good this will be!

  18. 4 stars
    I nailed this one just as the recipe called for even down to the cook times. Unfortunately, some people in my house will not eat a steak that has any pink. I didn’t want to ruin the meat so I let them put their slices in the microwave.

    Great marinade!

  19. This has become one of my go to recipes for when we are entertaining. We will be having a ton of family over. Would it be ok to prepare the marinade and freeze the meat in it? Just trying to cut down on prep time. Thanks for an awesome recipe!

  20. 5 stars
    I used this recipe not only for beef but venison tenderloin also. I’m so impressed with the results that I probably won’t ever use any other recipes for my venison! Absolutely delicious and very easy to prepare!

  21. 5 stars
    Wow. I needed to cook a larger London Broil because my family loved this. I did put the marinade in the pan while broiling and cooked it for about 10 minutes longer. The taste was wonderful and the meat juicy. It was so delicious and will be a regular here frofrom now on!

  22. 5 stars
    Made this last night for dinner. It was tender and delish. I usually have London broil on the charcoal grill but it turned out great in the broiler. My daughter liked that the outside wasn’t as ‘well done’ as the grill offers.

  23. 5 stars
    I was very surprised I didn’t need a hack saw to cut this London Broil when done. Mine was 1.6 pounds and the only thing I didn’t add was salt to marinade. I marinated for 3 hrs in a zip lock and now and then massaged it and turned it in fridge. Broiled it on foil about 5” from flame to medium rare. Covered it to rest 20 minutes. Sliced thinly and it had a wonderful tasty aus jus from resting. I never made one in the oven only on the grill. This is a KEEPER! Thank you! ❤️❤️❤️❤️ A tip is to serve on garlic toast with aus jus.

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