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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.
What temperature are you broiling at? I had a 2.25 roast and have been broiling top shelf for almost 30 minutes and it’s still at 80°F!
I cook this with my broiler on high heat!
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!
We really enjoyed this and will make it again! I did reduce the marinade and even took the time to strain the seasonings, but none of us felt like it was needed. The dish was directly beneath the broiler and cooking time was slightly longer than recommended to attain 125 degrees. Thanks for a great recipe!
I love hearing when people love this recipe! It’s a longtime favorite of mine!
This turned out absolutely perfect. I had never made a London broil before so I was a tad nervous that it would be tough. I followed the recipe exactly and had the most tender, delicious London broil.
The marinade does not reduce, the oil separates. I also found this to be very salty. Don’t waste your time with this recipe, marinate the London Broil in anything but what’s recommended in this recipe.
WHISK THE MARINADE! You did something horribly wrong. I made it twice and had success both times. Making a third time tomorrow. You messed something up if you think this is a bad recipe. Sorry but I tell it like it is
JK,
There’s no need to be this rude. It IS a bit salt heavy…. if you’re familiar with the ingredients for the marinade, you should be able see this. If it’s not to *your* specific tastes, you can easily adjust it, as I’m pretty sure the author is not forcing you to follow this verbatim. You can also add something simple, like an oil, that will help distribute some of that sodium and add to the moisture content of the meat.
How do you cook this for medium plus instead of medium rare?
This particular cut is best served medium-rare. Cooking it for too long can make it thought and dry. You can try increasing the time for it but the texture of the meat may not be as tender.
This marinade is perfect! I reduced it and saved it as a condiment for ramen. It’s so much better than those packets. 😎
And the London broil was fantastic too.🙂
Making this tonight exactly as written.
I just made this and it’s easy to make and delicious. I’ll definitely make this again. Thank you!
Is round steak the same
Round steak is a different cut of beef!
Would this recipe be okay with a Tri Tip steak?
Yes! That should work fine.
Would it be alright to cook the meat in the marinade or do I need to dispose?
I would discard the marinade. If you leave it in, it will braise the meat instead of allowing it to broil and brown.
I let the meat marinade for 20 hours. I took the meat out and put fresh potatoes, carrots, and green beans in the marinade for 3 1/2 hours. Afterwards I broiled it all together. My husband loved it!
The potatoes and carrots were raw when you put them in the marinade, and they cooked that quick under the broiler? Or did you boil them ahead of time? Thanks!
I just wanted to say that this is the absolute easiest London broil recipe I’ve come across. I suppose if you want the meat to have more of a sear/crust then you should do that before the broil but I just want medium rare meat so this recipe is perfect.
Great recipe. But please don’t toss the marinade!! Pour into a pot and Bring it to a boil for 10 mins! Then use it as a sauce for the meat.
The marinade was fantastic. Followed your advice and reduced it but also added small amount of red wine. Excellent
I absolutely love this recipe!
I do cheat a bit, and add some “sugar in the raw” to the marinade. I also like the suggestion of boiling the marinade after it has done its magic on the meat. It’s just so dang good!
My Hubs asks for this a lot! “When you going to make your famous “Italian Broil?” ;-{}
One of the issues that people may be having is that this recipe does not tell you which level you should have the pan in the oven while it’s broiling. Should the oven rack be raised to its highest level where it’s close to the broiler or should it be at the very bottom of the oven or somewhere in between. This seems like it would make a big difference. I’m trying to figure this out now.
I place this on the top rack in the oven and just make sure to watch it carefully! I hope that you love it!