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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 followed the recipe exactly, marinating for about 7 hours. The flavor was fine but the meat was very tough.
I also had the same issue as some others here. I followed the recipe very closely and marinaded for about 24 hours. After broiling for 5 min on each side, the meat was still very tough. The flavor was spot on, but I was hoping it would be a little more tender. Maybe I overcooked it a bit?
Can this recipe be used with a Shoulder London Broil vs. the Round?
Thank you!
Yes, both will work!
I followed your directions exactly. The piece of meat I had was a bit thicker so I had to add a couple of minutes broil time. It was so tough and I sliced it as thin as I could. But it did have a lovely taste.
I think this cut of meat needs to be cooked slowly for a long time.
I must say this turned out great! I hadn’t broiled anything in a while, and I’m glad I found this recipe… Thanks for posting this!
How far away or how close to do you put the oven rack from the broiler?
I move the rack to the highest rack option of my oven.
I marinated for two days, and I cooked to 136. My husband doesn’t like super red, and this had a perfect touch of pink inside. Very tender and delicious. Thanks for the recipe.
I have a 4 pound roast..should I cut it into 2 smaller roasts or leave it whole?
Yes, you can do that, if needed.
Marinated 2 days but added about a half a package of dry onion soup mix to marinade. Took meat out of marinade and patted dry with paper towels. Made a foil pouch (bowl) under meat to hold juices close to meat. Broiled til 137 degrees. Ends were done but middle was perfect. Sliced very thin with a filet knife. Makes some awesome sourdough roast beef sandwiches especially with some creamy horseradish sauce. Will be making a larger on later this week for sandwich lunches and snacks. So much better than store bought and way less chemicals and salt!!!
Love that addition of onion m going to try that as I’ve made this before and was very happy with the result. Thanks Lori!
Flavor was great! I’d never cooked this cut of meat before and this was super easy. My steak must have been thicker though, because it took a lot longer for mine to reach temperature
Excellent!! We had it on our London broil and then the other half of it we made kabobs. Loved both!!
Great recipe. I cooked this on the grill and my husband said it was probably the best steak I have ever made. We’ve been married 27 years so that’s saying something. Made the marinade as written and it was the bomb.
How close to the broiler to you cook this
I use the top rack in the oven and watch it carefully.
I seared my steak in a a cast iron then followed broiling instructions and 6 on one side 4 on another actually cooked it a little more medium then i wanted.
Would this london broil recipe work for very thinly sliced meat for Philly Cheese Steak?
I haven’t tried that, but that does sound delicious!
Made this for the first time and it came out good! Only thing is I would use less lemon & less oil for the marinade . Also, depending on the thickness of your meat you might have to cook it a little longer (luckily I read the comments & still added 2 extra minutes on each side)! I liked it overall & will definitely make it again 🙂
The best London broil I ever made.
Followed directions except cut oil in half (1/4 cup). Great granddaughters (5 &6) are very picky eaters and will not touch anything even mildly tough and wife will not eat anything even remotely spicy but they wolfed it and gave a big thumbs-up.
Thanks for the awesome recipe.