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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
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!