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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 broiler-safe baking dish. Use a metal, stainless steel, aluminum, or cast-iron baking dish. Do not use glass, ceramic, or nonstick pans. 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 broiler-safe baking dish (metal, stainless steel, aluminum, or cast-iron). 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
wow, that’s looks so delicious and tasty.
I used this recipe not only for beef but venison tenderloin also. I’m so impressed with the results that I probably won’t ever use any other recipes for my venison! Absolutely delicious and very easy to prepare!
that looks so delicious, curious about it’s taste.
OMG soooo yummy and tender.
This has become one of my go to recipes for when we are entertaining. We will be having a ton of family over. Would it be ok to prepare the marinade and freeze the meat in it? Just trying to cut down on prep time. Thanks for an awesome recipe!
Yes, that sounds great! This is one of my go-to recipes too! Thank you for sharing!
I made this recipe exactly as written and loved it.
Outstanding! I followed the recipe exactly : )
I nailed this one just as the recipe called for even down to the cook times. Unfortunately, some people in my house will not eat a steak that has any pink. I didn’t want to ruin the meat so I let them put their slices in the microwave.
Great marinade!
Hi Alyssa,
I did make this on the grill last night…and it was one of the best tasting LBs I have ever made! Thank you for sharing this recipe…it amazes me how the right combination works and you nailed it!
Here is some info that may help your other readers:
Before marinating, I used a 16 pin SS meat tenderizer tool as I only had enough time to marinate for 1 hour – believe it or not it was enough time! I first brought it to room temp for an hour, then it soaked in the marinade on the counter in a zip lock bag for another hour.
I cooked this on my 3 Burner Weber gas grill; my grill gets very hot…I cooked directly over high heat at 450 F-500 F with the lid closed most of the time, I flipped the steak twice….I grilled it for 7 minutes on the 1st side, flipped and cooked it for 8 minutes on the 2nd side, then flipped a second time and cooked about another 3 minutes to reach an internal temp of 130 F (Chefs mid rare) on a 2″ thick/2.5 lb London Broil steak. Of course…the cut of meat, meat thickness, grill temps, lid open or closed ALL play a role in how long and how good this will be!
OMG soooo yummy and tender. Mine came out perfectly rare (I cook my beef cool so it don’t overcook) everybody loves it. Even my little dog who hates beef couldn’t get enough lol. Thank you
Believe it or not, i grill this after cross cutting the surfaces. And it is perfect every time!
Wow!!!! This came out soooooo good! I marinated it overnight and used a cast iron skillet. Definitely the best tasting and it was so tender. Thank you for the recipe
Also! Every oven is different. Elevation takes into play. But you “DoorDashers” wouldn’t know anything about that. I followed the recipe, temping my meat every 2 minutes. Came out perfect!
Hey Judgey James. I cook often and have made London broil on the grill many times. This took much much longer than the recipe. I temped it but has to cook it triple what it called for. A true two pound London broil takes longer than 4 min on each side!
Everyone is complaining the cook time is off. Guess what losers! If you had a culinary bone in your body, you’d know to keep and eye on it and temp it. Recipes are a base idea to cook something. Meant to be tweaked and played with. Obviously these comments are from people who live on takeout food.
That isn’t very polite.
Very easy recipe and very tasty
My son made this while I was at his house recouping from my 2 knee surgeries & it’s absolutely delicious! 🙂