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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
Can I cook the marinade and use for a sauce?
I haven’t tried that before!
Looks absolutely delicious.
Is there a lower sodium marinade..(even “lower sodium” soy is very high in sodium) that would work?
Try coconut secret coconut aminos
The finished product ….. the picture….looks as if it has an after cooked marinade applied…if so, what is it?
Hello! That’s just the marinade mixture that it was cooked in.
I am not a meat lovers but this one sold me out.??
Just fixed this it was a hit with my family. So good
I just add a little brown sugar but that is perfect just the way it is
Loved the marinade. Whole family insisted that we use this marinade going forward.
This dish turned out perfectly.
We marinated it for around 6 hours and ended up cooking this 9 min on first side and 7 min on the second side. Our piece of meat was slightly under 2 pounds. It was tender and had good but mild flavor.
What do you do if you want your meat a little better than medium rare?
The trick is to poke holes in your meat before you marinate. (also, marinate for a couple days if you can) Its okay to do this with tougher cuts – and it comes out soooooooooooooo juicy.
This is a great recipe. I used it for a 1lb piece of meat specifically labeled for “London Broil”. I halved all of the mentioned ingredients while also using the high setting for broil. I let the meat marinate in the fridge for 6 hours then dried it before putting it in the oven. I broiled both sides. The top side was broiled for 7 minutes then flipped and the second side was broiled for 5 minutes. I wrapped the meat in foil after taking it out of the oven then let the meat rest for 10 minutes.
How from the broiler do you put the steak?
If you have an electric oven then use the highest rack position.
I’m making this tonight for dinner! It’s marinating still. Having it with corn on the cob and baked mac and cheese! I tenderized the meat and also whisked the marinate and then smothered the meat.
Which is the best cut for a london broil? It seems every time we have one it is tough and stringy, filled with more connective tissues than edible meat? Every piece we’ve had for the past couple of years has been like that. Thanks.
London Broil Round Steak is what I use in this recipe!
So I’m owing her marinade recipe, but modifying it for the grill/smoker. This is what I’m doing: getting my charcoal grill as hot as possible and searing on both sides. I have my pellet smoker set to 225 degrees and after the sear, I’ll put it in here until it reaches 125-130 internal. I’ll take it out, wrap it in tin foil, and let it rest for 15-20 minutes. We will see how it goes, but in the mean time I hope this helps people think outside the box when it comes to cooking this.
Mine need more time , I put broil for 6 minutes and flip for 4 mint still to much blood!! So put 3 more mint broil plus 5 mint on oven 350’