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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!
– Melissa
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—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.
- Make the London Broil 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. Marinate for a minimum of 3 hours (or overnight).
- Broil: 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 broil for 3-4 minutes until it reaches an internal temperature of 135 degrees Fahrenheit 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.
How to Store London Broil
I love using my leftovers for steak salad, sandwiches, tacos, a classic stir fry, or fajitas!
- 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.
- 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.
What to Serve With Juicy London Broil
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Tender and Juicy London Broil
London Broil is a budget-friendly, flavor-packed steak that is marinated, and sliced thin for a tender, juicy bite!
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 broil for 3-4 minutes until it reaches an internal temperature of 135 degrees Fahrenheit for medium rare.
- Let the steak rest for 10 minutes and slice.
Video
Notes
Updated on April 3, 2025
Nutrition
Calories: 381kcalCarbohydrates: 6gProtein: 37gFat: 23gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gCholesterol: 92mgSodium: 1161mgPotassium: 728mgFiber: 1gSugar: 2gVitamin A: 40IUVitamin C: 7mgCalcium: 80mgIron: 5mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!
The flavor from the marinade was fantastic. My problem was in cooking/broiling. I followed the instructions for my 2 lb London Broil and broiled at 500 F for the allotted time. It was clearly not done. I doubled the the time and measured the internal temperature and it was close to the desired temperature. The ends were pretty good. I put it back in the broiler for another ten minutes, but still the meat was anything but tender. I am supposing my oven is the problem. I appreciate any feedback.
Thanks so much for your comment. I’m glad you enjoyed the marinade flavor!
It sounds like a few things may have affected how your steak cooked:
– If your London Broil was on the thicker side, it would naturally take longer to cook through. Letting it sit at room temperature (in the marinade) for up to 2 hours before cooking can help it cook more evenly.
– Rack position also matters for broiling! Make sure it’s placed in the upper third of the oven, about 3–4 inches from the heating element, since broilers heat from the top.
– It’s also worth double-checking whether your oven was set to “high broil” instead of “low.”
You did the right thing by checking the internal temp! As for tenderness, London Broil is a lean cut, so overcooking can make it less tender. A longer marinade and not overextending the cook time usually help with that. Hope this helps for next time!
Melt in your mouth LONDON Broil.
Can the steak be cooked on the grill, rather than broiled in the oven? And at what grilling temperature, and for how long?
Thank you! I love your recipes!!
P.S. Every time I post a comment, I receive a message, saying that it looks like a duplicate. I have never posted this question before.
Melt in your mouth LONDON Broil.
Can the steak be cooked on the grill, rather than broiled in the oven? And at what grilling temperature, and for how long?
Thank you! I love your recipes!!
Hi, instead of broiling it, can it be baked? I have low broil and hi broil but I’m afraid it will burn the meat. I don’t want mine medium rare, I prefer medium well
To bake it at a lower temperature, I recommend searing it in a skillet over medium-high heat for 2-3 minutes on both sides before transferring it to a 350 degree Fahrenheit oven. Bake for 12-15 minutes, or until the internal temperature reaches 145 degrees Fahrenheit for medium-well. Let it rest for about 10 minutes before serving.
Chiming in. Just had this for dinner. Superb. My Stove took a little while on 500 hi and at one point I forgot about it and it made a little bit of a bark on the edges. Nonetheless, it worked out really well. The ingredients I had on hand and I really like using lemon juice instead of vinegar. I didnt marinade it for 3 hours and I’m sure it would have been better.
I guestmated the measurements.
Anyways, folks, do this , you’ll love it.
Excellent recipe! I’ve been making London broil for years but thought I’d try a recipe for a change. Glad I tried yours So tender & juicy. The olive oil makes the difference.
I’m glad you gave it a try and liked it! Thank you for the comment and review!
Great, flavorful marinade! I’m glad I read others’ comments about cook time. I allowed double-20 minutes- and actually needed 25 for medium rare. I know for next time. And there WILL be a “next time” !
My husband bought a London broil roast today so I googled recipes and yours was the first to pop up. Made the marinade exactly as directed and let it sit for about 6 hours. My husband grilled it for about 15 minutes and it was excellent. The key is to slice it really thin. I also boiled the marinade, added a little sugar to it and served over the meat. It was so good!!
It tastes delicious, but even after broiling my steak for the maximum recommended time and letting it sit it *still* wasn’t done. Wound up having to finish it in the oven on Bake – any recommendations on how to finish it if the broiling leaves it undercooked?
Hi James, thanks for your comment. It could be that your cut of meat was thick? If it’s not reaching the right internal temperature you could turn broiler to low and also cover with foil for some of the time. But baking it was a perfect solution!
Made this tonight. It was excellent!
Very flavorful but TOUGH! I was so disappointed. We must have had a very tough cut of beef because there were actually pieces of meat my husband couldn’t chew! I marinated the London broil 17 hours! I was looking forward to a nice Sunday dinner! Didn’t happen ?
Hi Lesley, thank you for the comment and the feedback. I just made this recently and it turned out perfectly tender. You might have had a tough cut of meat, or you may have cooked it too long. Either way, I’m sorry it didn’t turn out. That can be so frustrating!