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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!
– Melissa
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—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.
- Make the London Broil 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. Marinate for a minimum of 3 hours (or overnight).
- Broil: Preheat the broiler to HIGH heat. Remove the steak from the marinade and put it in a baking dish. Discard the marinade. Broil for 5-6 minutes, then flip the round steak and broil for 3-4 minutes until it reaches an internal temperature of 135 degrees Fahrenheit 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.
How to Store London Broil
I love using my leftovers for steak salad, sandwiches, tacos, a classic stir fry, or fajitas!
- 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.
- 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.
What to Serve With Juicy London Broil
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Tender and Juicy London Broil
London Broil is a budget-friendly, flavor-packed steak that is marinated, and sliced thin for a tender, juicy bite!
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 baking dish. Discard the marinade.
- Broil for 5-6 minutes, then flip the round steak and broil for 3-4 minutes until it reaches an internal temperature of 135 degrees Fahrenheit for medium rare.
- Let the steak rest for 10 minutes and slice.
Video
Notes
Updated on April 3, 2025
Nutrition
Calories: 381kcalCarbohydrates: 6gProtein: 37gFat: 23gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gCholesterol: 92mgSodium: 1161mgPotassium: 728mgFiber: 1gSugar: 2gVitamin A: 40IUVitamin C: 7mgCalcium: 80mgIron: 5mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!
How long under the broiler for medium — medium rare will probably be a bit too bloody for me. I’m thinking about 8 minutes on the first side then 5 to 6 on the other side after the flip?
Maybe more…or possibly less. Give it a go!
Serves 6. How mu any pounds of London broil? The recipe says 1 2 that serves 6?
I used 2 pounds of London Broil.
Decent marinade, but the meat absolutely has to be marinated for far longer than 2 hours. Nearly no taste and grilling would have made a better outcome.
Hi! Two hours is the minimum, I usually try and marinate it overnight if possible!
I love this recipe, super easy, delicious and all my kids love it! I’ve used it multiple times. I’m still trying to figure out what the right baking dish is.
Is this meat meant to be sliced before the marinade step? I did notsee that mentioned
No, you will cook the London Broil, let it rest for about 10 minutes, and then slice it.
Hello, thank you for the recipe, definitely going to try it. So it is ok to use a baking dish? You don’t have to use a metal pan?
Can this recipe be adapted for ude in an Instapot? That would be great
This is best cooked as stated in the recipe because it really allows the London Broil to tenderize and soak in the flavors of the marinade.
Marinade is very good. Cooking method not so much. I’ll just cook it on the grill next time.
Can I use a regular round steak for this recipe?
That should work ok!
i marinate for two hours, and it turned out perfect!
two tips here that is worth mentioning, one is I tenderized the meat with a blade style tenderizer.
The second tip is I left the oven door opened for three inches the entire cook time, now there is a problem here with the heat”baking” my range knobs!
Just tried this recipe. Unfortunately, it didn’t turn out great. We marinated overnight as suggested with the exact ingredients and cooked it to 125. We let it rest 10 minutes. But the London Broil was tough and the flavor was just okay. Disappointed. Wanted to like this.
Making this tonight for a second time in 3 weeks! It’s absolutely perfect just as you instructed. Thank you!! Happy household here ❤️
What about grilling the London Broil ?
Times aren’t even close. Broiler set at 550 for 2 lb London broil took over 20 min.
Used meat labeled “London Broil”. Followed the recipe but substituted lemon juice (didn’t have any) with lime juice. Marinated for 3 days and broiled as instructed. Tested temperature after time indicated but it was 104 degrees. So I put it in for 6 minutes more and rechecked temperature. It was 124 degrees. Took it out and rested for 10 minutes then sliced thin. Taste tested & inside meat was not marinated although outside was delicious. Warmed up a half cup of the marinate and poured over the meat so the inside of the meat had flavor. Some area of the meat was tender but still a little chewy. A little disappointed that most of the meat was tougher. I don’t know if I would try it again with another kind of meat.
Hi! I would suggest only marinating the meat overnight and not any longer. Meat can get tough if you marinate it for too long. If you try it again, let me know how it goes!
Try beating both sides with a textured metal meat mallet. Then make cris cros lines with a sharp knife. You’ll find this helps the marinade get into every part of the meat, not just surfaces. This helps to physically tenderize, too!
Previous generations of family have done this. If you start with a 2 inch thick cut, it becomes thin enough that broiling time is reduced. Good luck!
3 days is a bit long to marinade. That being said, and you may know this, a big part of tenderness. especially with London Broil, is how you slice it. Slicing affects tenderness probably more than anything else you may do. Slicing it across the grain will yield a much more tender result. Most recipes don’t mention this, but slicing plays such an important part in the end product.
Is it 12lbs of meat ?
2 lbs
1 – 2 pounds…Mine is 1-3/4 pounds