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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: 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.
How to Cook the Most Tender London Broil
- 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.
- 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 135 degrees Fahrenheit for medium rare.
- Rest before slicing: 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 Potatoes
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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.
I marinated for 3 hours. Maybe more would’ve done the trick but it was definitely not tender at all. The taste isn’t too bad but I don’t care for so much Italian season. It’s really overwhelms it in my opinion.
Would leaving it in the marinade for over 24 hours hurt or help?
Hi Alex! 24 hours should be okay. It’s usually at the 2 day mark that the marinade starts to break down the fibers of the meat.
Right after I asked for help with the recipe, I found the list of ingredients – it was buried between some unrelated ads. And it was supposed to be “per pound of meat@, not ounce. Thank you
Hello Alyssa, your recipe would be perfect if you’d provide quantity of each ingredient per ounce of met. Maybe, they are listed somewhere, but I don’t know how to find it, so, the recipe that looks so attractive in the picture, is useless to me. Can you help please?
Marinated for four hours. Pounded the meat first as my grandfather was a butcher and that’s what I was taught to do. Timing was perfect, meat was tender and juicy, hubby really liked it. I will definitely make it again but will cut the Italian Seasoning in half and perhaps add a pinch of brown sugar. All in all, a very good recipe! Thank you.
I made this tonight. Perfect. My husband and I loved it. Made it with twice baked potatoes and corn. One that I will keep.😀☺
I tried it & will never, i mean NEVER make it again, it sucked.
I’m so sorry the recipe didn’t work out! 😩 I’m here to help troubleshoot if you ever decide to try making it again.
The flavor was great. I marinated the London broil for 24 hours, and the London broil was not tender unfortunately.
I followed the recipe, cutting the marinade ingredients in half for a 2-lb. steak. The result was one of the juiciest, tastiest steaks we have ever made! The marinade tenderized the meat in just a couple of hours. I will definitely be making this again and highly recommend it!
I used the marinade recipe and marinated the meat over night and followed the cooking instructions exactly and it turned out dry and tough. It’s the first time I’ve ever cooked London Broil and was really looking forward to it, unfortunately disappointed. Any idea why it didn’t turn out tender and juicy?
Any doneness beyond medium or even medium rare will make this cut tough. You really have to be a beef lover and cook this to rare or medium rare and no more. I put this cut on a hot grill for about 5-7 minutes on each side and that is all. If you don’t like rare beef then this is also great to put in a crock pot or instant pot and cook it until it literally falls apart like a pot roast. This is much leaner than a chuck roast however so there is little waste.
Can I assume in the crock pot/slow cooker on low several hours til it falls apart?
I followed the recipe as is except that I had a 3 1/2 lb roast. I cooked it 15 minutes per side and let it rest 10 minutes. Perfect. The taste was excellent and the meat was tender. Will definitely make this again.
the ABSOLUTE BEST marinade EVVVERRR! My daughter & I are OBSESSED with this!❤️
I thought this was delicious. I would definitely marinate overnight and let come to room temp and pat dry before broiling when I make it again. At 2hrs marinade time I thought the meat could be more tender. And yes it took a long time to come up to the desired internal temp. I ended up pulling it out of the oven at about 120° to prevent drying out and burning the outside because it had been in there so long, then tenting it with aluminum foil and carryover heat brought it up to 140° but when sliced it was barely med rare. It came out very moist. I think resting 15-20 min might keep more of the juices in. Oh and i just mixed all of the marinade ingredients and then put the steak in a gallon ziplock bag. Great recipe I want to try again.
Seasoning was great but the recommended cook times were terrible. Mine has cooked on high broil for over 20 minutes now and it’s still RARE. Now all my sides are cold and I’m STILL cooking the meat.
I made this London broil recipe! It’s delicious ! Put left over marinade on stove! Heated it up poured over London broil ! Delicious! Thank you! Love the recipe!!!😊💖
I love steaks of almost every kind . This recipe brought out the T-Rex in me I’ll save this
Os there a Healthy less sodium version of this recipe ?
I don’t have one currently, but if you want to lower the salt content in the dish use low-sodium soy sauce and reduce the amount of salt you use.
Sherry, I have a recipe for “faux” soy sauce & then another for an Asian marinade (from the faux soy) that I would be happy to share with you (21mg sodium in the whole recipe).
I have made this recipe as shown above & it’s outstanding! However my husband’s Congestive Heart Failure has made me change everything?