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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!
Can I use beef chuck center meat for it?
Yes, that would be a great substitute!
I loved making this every step of the way for my husband on Father’s day followed directions to a t, but it still came out tough, so I’m going to try again and make tomorrow night hopefully it turns out the way it’s supposed to.
I tried to save the recipe and I never received an email when it said to check my email. Not sure what went wrong.
Thank you
Terrific!!! I reduced my time because I like rare steaks and it turned out AH-MAZING! Thank you thank you!
Good marinade but the meat definitely took way longer to cook than stated. I believe you might have to set the meat out for a bit before broiling? I can only assume thats where I went wrong, the meat was far too cold going straight from the marinade in the fridge to the oven. I think that may be a step that needs added to the directions for cooking! As I had cooked it for 15+ minutes on a 525° broiler and it was still only 90° in the center! Had to bake it to finish cooking it.
I set it out of the fridge for two hours and I’m still sitting here, 20 minutes later, waiting for it to get to temp.
Same here. And yes I will leave out of the fridge longer next time.
Oh. My. Hell. This marinade was delicious. My London broil rested overnight in the sauce. I roasted it at 350 until up to temp. It was perfection.
I make London broil all the time with the same method, similar marinade. However, unless it’s marinated overnight, it’s shoe leather.
Can you broil the London Broil in the marinade or is it best to discard the marinade?
It’s best to discard the marinade. Let me know how it turns out for you!
Time machine not included. I’m not sure how I’m supposed to work a 2-12hr marinade into the 30min this recipe says it takes.
Can you explain?
Hi! That was written into the post but no on the recipe card. I have updated that to reflect that minimum 2 hour marinate time. Thanks for letting me know!
I have used this recipe over-and-over again. Super easy and super tasty!
First time using broiler, didn’t look like it was heating up properly, so it didn’t look cooked and charred like yours. but turned out dry and hard, was overcooked I marinated overnight. Mine turned out so salty. It cooked in marinade.
I’m curious, when broiling the London broil, how high should the rack be?
I understand using the broiler but how far away from the element does the baking dish need to be?
Place your meat on the center rack in your oven.
If I put the meat on the top rack in my oven, the meat would be 1/4 inch from the broiler element. Do you really mean for it to bee that close? How far away from the element is your meat?
Place it on the center rack in your oven.
Can you do this in an air fryer
I haven’t tried that before!
First time I’ve used the stove to broil, but the London Broil was spot on delicious at 128 degrees when I pulled it out. I extended the time in 5 minute increments three times. Juicy and tender as all get out. Served with roasted red potatoes and grilled a zucchini, bell peppers, onions and squash medley. Marinade time was five hours, flipping the bag about every hour. 2 1/2 pound roast.
We made the London broil tonight with the potato’s. It was so good. Thank you
This marinade recipe is delicious! I marinaded for three days and grilled the meat… oh my gosh! So good my husband and I practically wanted to lick the plate this was sooo good. Thank you for sharing.