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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!
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?