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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
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.