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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.
I made this tonight and the family loved it. Tender meat and mild taste. I have a picky family that doesn’t like a lot of fuss, but they really liked this recipe.
This was still as tough as can be slow cook is the only way and then it’s still a tough cut of meat but tasty!
What is the internal temp for medium?
It is around 145 degrees farenheit.
This recipe is amazing! The marinade is sooo good! My London broil was on the thick side do I needed to broil a little longer, but it came out perfect! I saved the marinade and reduced it in a pot on the stove top while the steak was cooking. Poured it over the cooked steak after I sliced it! Everyone loved it!
I tried it for me and my family we let it marinate I accidentally in like 3 days we cooCharked it it was still tough to eat and I just don’t understand that had a good flavor but you couldn’t eat it
When you marinade a steak for too long it actually begins to toughen it rather than continue to tenderize it.
Can you use fish sauce if you don’t have soy sauce?
Yes, that will work if you like fish sauce flavoring.
But use a LOT less fish sauce than the amount of soy sauce called for. You’ve already got a lot of fish (anchovy) flavor from the Worcestershire sauce. I shudder to think what this would taste like with 1/3 cup fish sauce and 1/4 cup Worcestershire.
Very good suggestions for marinade, however I cut everything by half and added 4oz of Dr Pepper (diet is fine).
The flavor is phenomenal and so tender.
Adjust your cooking time based on thickness. Broil 4 min per side, lb and inch. Then finish up in the lower shelf @ 375° until you reach at least 135° internal temperature at the thickest part for food safety.
“at least 135° …for food safety”
Sorry, but this comment doesn’t make sense for at least two reasons. I hate to be a grump but food safety misinformation is not cool.
First, if there were pathogenic bacteria on the meat it would get killed during the broiling process, and should not be inside the meat. Unless you bought the meat from an outlet that uses the unwise practice of “blade tenderizing” the meat, which can inject contamination from the surface of the meat inside.
But second, even if you have mechanically tenderized meat, the admonition to cook to “at least 135 for food safety” would still be nonsensical because 135 is insufficient to kill contamination – the minimum recommended temperature for beef which may have contamination inside is 160°F. A temp of 135° F gets you nothing.
Could you grill this instead of broiling?
Yes, that will work too. Just place on your grill at a medium to high temperature.
Can you cook this on the bbq grill on high heat as opposed to in the kitchen oven? If so, approximately how long do you suggest for a 3 lb cut? (Great marinade btw!)
Thank you! Yes, you can grill it on the oven. I would grill it for 12 to 15 minutes then flip and use a meat thermometer to get it at the temperature you prefer.
I agree with Tom. I too have an inch thick London Boil. It will definitely take longer to broil.
What I am looking for the appropriate times for a thicker piece of meat, per side of course.
It’ll always depend on how thick your meat is. Invest in a good meat thermometer–that way, you’ll learn to cook based on what’s in front of you, versus a recipe online. 😉
The marinade was delicious! I tweaked it a little for my taste. I cut the lemon juice to a quarter of what is suggested, halved the Italian seasoning and left out the pepper because I’m allergic. It was the best london broil I ever made! Thank you so much! And it’s so easy!
Surprisingly flavorful. Very good.
This is a really good marinade. However I had a London broil that was an inch thick and the cooking times were totally inadequate. I would suggest three or four minutes on each side and then putting it in a hot oven for the remaining time to reach the desired temperature.
Totally right regarding inch-thick cuts. I’d go 4-5 minutes each side, reduce oven to 375, then 10 minutes each side, then check it. I realize this is blasphemy, but I don’t bother with the meat thermometer. If you’ve cooked red meat enough times, you can just stick a fork in it and you’ll know when it feels right. For my cut, the above measurements were exactly right for rare, so if you want medium rare, add a few minutes to it. Marinade was a good guideline though (I made several substitutions based on taste and what I had on hand but it was the same general idea)
The best London Broil marinade I’ve ever tried. I’m not even a big London Broil (or beef) fan (made it for my husband) but I pigged out on this. Very delicious flavor. I made one change: cut the oil in half to 1/4 C. 1/2 C seemed crazy high and just a waste of (somewhat expensive) oil.
Just got done making this and it was great! Only change I made was no red pepper (personal preference).Thank you so much!
I will kep this recipe for later London Broil..I have used for yrs., just 1 bottle of zesty Wishbone Italian Dressing…cur several slits both sides of broil 1/4-1/2 deep side to side..marinate 4-10 hrs and broil or grill over hi heat il med-rare..4 mins/side.
Everything was great and well-thought-out except where is the rack?
Broiling foremost may just mean put the rack on top but I don’t believe I will do that.
If you assume that we know nothing, it may I help you help us.
The marinade was awesome! Very flavorful. Marinated for 24 hours flipping occasionally in the fridge. Took steak out an hour before cooking. It took about twice as long to cook. Flipped every 5-6 mins and checked temp at every flip. Pulled it out at 125. Let rest for 10 mins. Cut across the grain. It was VERY juicy but a little tougher than I would’ve liked. Maybe it was the cut. I used top round/London broil.