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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 baking dish. 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 baking dish. 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
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!)