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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
trying to make this dont have olive oil or sea salt so i used soy sauce whorchester sauce italian seaning lawerys season salt brown sugar
Amazing!! – 1st time making a London Broil in the oven… always cook on the grill.
My steak was a little thick so it took about 18-20 min flipping the meat every 5-6 min.
I poured a little red wine over the top of the meat as it cooked… took it out at 125 degrees, let it sit for 10 min.. the ends were a little more well done.. the entire middle was PERFECTLY Medium – Medium rare!
This was just so tender, juicy and perfect. I will use this recipe every time! My husband complimented me on cooking the steak- wow! Keeping this recipe-Thank you!!
The flavor in this is so delicious, and it came out super tender! My only question is how do I get the steak to cook all the way through in the broiler? I had to keep cutting off the ends and putting it back 4 or 5 times to get it all to be pink, not red inside. We have an electric oven.
Made this today and it came out so delicious!! Thank you for sharing!
The flavor was the best thing ever! The meat wasn’t as tender as I would have liked though. I marinated overnight. Maybe it was just the cut. Fantastic taste though!
I wasn’t a great cook cause I’m alone , so I don’t have anyone in my life. So friend came over to have dinner so I’m hoping this comes out tender and good.
I just made this tonight, following the instructions almost exactly as written. Using a meat thermometer, I did have to double the time to get it to 130 degrees. The marinade infuses great flavor; I use a similar marinade for tri-tip and it definitely works well with the meat.
I bought this cut of meat because it was on sale in bulk at our local grocer, so I was unsure what to expect since I’d never had it before. My toddler devoured it, my husband found the cut to be tough. I think next time I’ll let it marinate a full 24 hours instead of the 5 hours I let it today. I could tell it was more tender than normal (I’m comparing it to my experiences with flank steak), but my gut says it would be better with more time.
Thanks for the recipe.
Thanks for Sharing, That’s Great.
Thanks for great information’s. Love to try this
I was very surprised I didn’t need a hack saw to cut this London Broil when done. Mine was 1.6 pounds and the only thing I didn’t add was salt to marinade. I marinated for 3 hrs in a zip lock and now and then massaged it and turned it in fridge. Broiled it on foil about 5” from flame to medium rare. Covered it to rest 20 minutes. Sliced thinly and it had a wonderful tasty aus jus from resting. I never made one in the oven only on the grill. This is a KEEPER! Thank you! ❤️❤️❤️❤️ A tip is to serve on garlic toast with aus jus.
Made this last night for dinner. It was tender and delish. I usually have London broil on the charcoal grill but it turned out great in the broiler. My daughter liked that the outside wasn’t as ‘well done’ as the grill offers.
Wow. I needed to cook a larger London Broil because my family loved this. I did put the marinade in the pan while broiling and cooked it for about 10 minutes longer. The taste was wonderful and the meat juicy. It was so delicious and will be a regular here frofrom now on!
that looks so delicious, love to try this.
Cooking shortly. High or low broil
Broil on low or set your temperature at 425 degrees Fahrenheit. Enjoy your London Broil!
That’s so delicious.