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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!
– Melissa
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—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.
- Make the London Broil 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. Marinate for a minimum of 3 hours (or overnight).
- Broil: 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 broil for 3-4 minutes until it reaches an internal temperature of 135 degrees Fahrenheit 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.
How to Store London Broil
I love using my leftovers for steak salad, sandwiches, tacos, a classic stir fry, or fajitas!
- 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.
- 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.
What to Serve With Juicy London Broil
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Tender and Juicy London Broil
London Broil is a budget-friendly, flavor-packed steak that is marinated, and sliced thin for a tender, juicy bite!
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 broil for 3-4 minutes until it reaches an internal temperature of 135 degrees Fahrenheit for medium rare.
- Let the steak rest for 10 minutes and slice.
Video
Notes
Updated on April 3, 2025
Nutrition
Calories: 381kcalCarbohydrates: 6gProtein: 37gFat: 23gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gCholesterol: 92mgSodium: 1161mgPotassium: 728mgFiber: 1gSugar: 2gVitamin A: 40IUVitamin C: 7mgCalcium: 80mgIron: 5mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!
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.