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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 broiler-safe baking dish. Use a metal, stainless steel, aluminum, or cast-iron baking dish. Do not use glass, ceramic, or nonstick pans. 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 broiler-safe baking dish (metal, stainless steel, aluminum, or cast-iron). 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
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!
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!
One big secret about a London broil is in how you cut it. It should always be sliced across the grain, this lets your knife do all of the hard work. When the steak is done you should see lines or striations across the top of the steak. Cut the steak into quarter inch or smaller slices perpendicular to these lines. If the steak is sliced correctly, when you look at the face of the cut there should be no lines visible.
You can think of the steak as a bundle of plastic straws. If you cut the bundle in the same direction that the straws are running your are just separating straws from each other and they retain a significant amount of their original structural strength, whereas if you cut perpendicular to the direction the straws are running you end up with a bunch of small loose pieces of straws. Hope that helps and that you give the London Broil another shot.
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!
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!!!
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.
Made this for my family and they loved it! Super tender and cooking times were perfect! I will be making this again!
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!
Can someone let me know where I’m the oven you should cook this? Top, middle, lower rack ?
Broiler is where the flame is above the food.
3 to 4 inches from top heating element is what I have always done.
Thanks for asking this question! I was looking everywhere for the answer!
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!
Ditto and mine was marinating on counter for 2 hours to reach room temp…the same temp it is after cooking!
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
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.
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.
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!
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!
SIMPLY AMAZING ? RECIPE. MY FAMILY SIMPLY LOVED IT. THE MEAT ? WAS TENDER AND DELICIOUS ?
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!!!
Wonderful & Tasty London Broil. Thanks!
I have seen many recipes but this one is really interesting.
This looks so good! 1 question do you think this would work on a super hot grill?? Making for valentine’s day.
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!
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!
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
We are trying
Let me know how it turns out!
The flavor was the best thing ever! The meat wasn’t as tender as I would have liked though. I marinated overnight. Maybe it was just the cut. Fantastic taste though!
We did it on the grill and it came out great. Started out hot to sear it , then backed down on the temp.
We used the leftovers to make quesadillas