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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.
How long should I cook it if I want it to be medium well?
It all depends on the size of your steak, but here is a good rule of thumb; 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.
How far away from the broiler do you put the meat? Thanks!
Hi Gina, thank you for your question. I just left my rack on the 2nd or 3rd spot. I didn’t move my rack from where I normally use it. I hope that helps!
Made exactly as directed and it was so tough it was almost inedible.
Try velveting 1st. Sprinkle some baking soda on both sides, let rest in fridge for 1/2hr
Rinse, pat dry then marinate.
I don’t know what I did wrong? Mine was super tough in the middle. I cooked it just like it said to.
I am so sorry it didn’t turn out tender. Was it overcooked? Did you broil it for 5-6 minutes on one side and 3-4 on the other?
What did I do wrong?! I followed time and temp and my oven is calibrated. After the time it says the internal temp was 88. 😅
I had this problem because I was putting the thermometer in through the side of the meat instead of from the top!!! First time I used a meat thermometer, so now I know.
I overcooked my London Broil, but I have to say, it was still delicious.
That was super tasty. I let it marinade a full day and used top round steak. Thanks!
Holy moly! Phenomenal steak. Melt-in-your-mouth tender. I used London broil shoulder cuts, marinated overnight, and broiled them in a pre-heated cast-iron skillet and they came out perfectly medium rare.
As suggested by other reviewers I simmered the marinade down and it was so good my husband didn’t bother with the bottled steak sauce. I will absolutely be making this again.
Thank you!!
Made this tonight. It was delicious made a few tweaks. Added 5 whole peppercinis to the marinade. And used a pineapple sirachi seasoning I have instead of the red peppers. It was so good
My cooking times under the broiler using a thermometer the entire time took so much longer than the times given to reach the 135°F. I know the weight can vary, etc. but mine looked like yours in the video and pictures so I was stressing the entire time! It’s a new oven but could I have done something wrong!
skip broiling – throw it on the bbq! high heat – nice char, med rare – delicious!
Can we cook this in the oven and not in the broiler?
Yes! Cook for about 20 minutes per pound of meat at 400 degrees Fahrenheit.
We just finished our dinner and the London Broil was the best ever. I followed the recipe exactly.. I did however, save the marinade to heat and then pour it over the steak. I added more garlic than called for but I always more garlic.. Delicious. Thank you for sharing.
Great!
I didn’t use all of the ingredients because I had a marinade. I will say this was the best London broil I’ve made in 10 yrs. Usually they’re overcooked. This recipe spot on with the cooking time/temp. I’ll definitely be using this recipe from now on.
My husband was preparing a lean London Broil as if it were a roast. lol I stopped him to suggest a marinade and quick broil. I was out of lemon and used balsamic vinegar and a pinch of brown sugar to offset the acidity. Other than that I followed your recipe. I agree with another review that if you don’t like medium rare or less this isn’t the cut for you. We broiled it 5-7 minutes per side and served sliced thin. I only had 2 hours to marinate and it was really good.
We loved this recipe! I didn’t change anything in the recipe, and it was delicious. I marinated it for 2 hours. Next time, I will do it for 2 days for even more flavor. My steak was about 2″ thick so I followed Tom’s instructions on the grill. I seared it for longer because of the thickness, 5 minutes on each side in a 475-degree grill. Then, I turned down the grill (400) and cooked it for 5 more minutes on each side. It was pink in the middle and done perfectly on the outside. I would say it was medium tender. I will definitely use this recipe again. Thank you, Alyssa! (Thank you, Tom!)