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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.
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!
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:Â Sweet and juicy add in.
- Olive Oil:Â 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:Â Just a pinch!
- Red Pepper: Add some a little spice to you marinade.
- London Broil Round Steak:Â A tougher meat that will be marinaded and tenderized before being broiled.
How to Cook the Most Tender London Broil
- Whisk Together Marinade:Â 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.
- Broil on high:Â 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.
- Rest before slicing:Â Let the steak rest for 10 minutes and slice against the grain.
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.
More Delicious Steak Recipes
- Brown Sugar Garlic Flank Steak
- Perfectly Juicy Grilled Steak
- Grilled Flank Steak with Asian-Inspired Marinade
- Garlic Butter Herb Steak and Mushrooms
- Skillet Grilled Butter Herb Steak and PotatoesÂ
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Perfectly Tender London Broil
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
- 2 pounds 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 135 for medium rare.
- Let the steak rest for 10 minutes and slice.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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