Perfectly Tender London Broil

This website may contain affiliate links and advertising so that we can provide recipes to you. Read my privacy policy.

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

4.7 from 63 votes
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
Total Time 20 minutes
Author Alyssa Rivers
Servings: 6 People

Ingredients
  

  • 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

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


Nutrition

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.

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

Read More Posts by Alyssa

facebook twitter pinterest instagram

Categories

Comments

Leave a reply
  1. Which is the best cut for a london broil? It seems every time we have one it is tough and stringy, filled with more connective tissues than edible meat? Every piece we’ve had for the past couple of years has been like that. Thanks.

  2. So I’m owing her marinade recipe, but modifying it for the grill/smoker. This is what I’m doing: getting my charcoal grill as hot as possible and searing on both sides. I have my pellet smoker set to 225 degrees and after the sear, I’ll put it in here until it reaches 125-130 internal. I’ll take it out, wrap it in tin foil, and let it rest for 15-20 minutes. We will see how it goes, but in the mean time I hope this helps people think outside the box when it comes to cooking this.

  3. Mine need more time , I put broil for 6 minutes and flip for 4 mint still to much blood!! So put 3 more mint broil plus 5 mint on oven 350’

  4. What temperature are you broiling at? I had a 2.25 roast and have been broiling top shelf for almost 30 minutes and it’s still at 80°F!

  5. 5 stars
    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!

  6. 5 stars
    We really enjoyed this and will make it again! I did reduce the marinade and even took the time to strain the seasonings, but none of us felt like it was needed. The dish was directly beneath the broiler and cooking time was slightly longer than recommended to attain 125 degrees. Thanks for a great recipe!

  7. 5 stars
    This turned out absolutely perfect. I had never made a London broil before so I was a tad nervous that it would be tough. I followed the recipe exactly and had the most tender, delicious London broil.

  8. 1 star
    The marinade does not reduce, the oil separates. I also found this to be very salty. Don’t waste your time with this recipe, marinate the London Broil in anything but what’s recommended in this recipe.

    1. 5 stars
      WHISK THE MARINADE! You did something horribly wrong. I made it twice and had success both times. Making a third time tomorrow. You messed something up if you think this is a bad recipe. Sorry but I tell it like it is

    1. This particular cut is best served medium-rare. Cooking it for too long can make it thought and dry. You can try increasing the time for it but the texture of the meat may not be as tender.

  9. 5 stars
    This marinade is perfect! I reduced it and saved it as a condiment for ramen. It’s so much better than those packets. 😎

    And the London broil was fantastic too.🙂

  10. 5 stars
    I let the meat marinade for 20 hours. I took the meat out and put fresh potatoes, carrots, and green beans in the marinade for 3 1/2 hours. Afterwards I broiled it all together. My husband loved it!

  11. 5 stars
    I just wanted to say that this is the absolute easiest London broil recipe I’ve come across. I suppose if you want the meat to have more of a sear/crust then you should do that before the broil but I just want medium rare meat so this recipe is perfect.

  12. 4 stars
    Great recipe. But please don’t toss the marinade!! Pour into a pot and Bring it to a boil for 10 mins! Then use it as a sauce for the meat.

    1. 5 stars
      The marinade was fantastic. Followed your advice and reduced it but also added small amount of red wine. Excellent

    2. 5 stars
      I absolutely love this recipe!
      I do cheat a bit, and add some “sugar in the raw” to the marinade. I also like the suggestion of boiling the marinade after it has done its magic on the meat. It’s just so dang good!
      My Hubs asks for this a lot! “When you going to make your famous “Italian Broil?” ;-{}

  13. One of the issues that people may be having is that this recipe does not tell you which level you should have the pan in the oven while it’s broiling. Should the oven rack be raised to its highest level where it’s close to the broiler or should it be at the very bottom of the oven or somewhere in between. This seems like it would make a big difference. I’m trying to figure this out now.

Leave a Reply

Your email address will not be published.

Recipe Rating