London Broil Recipe

This London Broil is everything you want in a steak dinner—juicy, boldly flavored, and surprisingly simple to make. With a zesty, savory marinade that tenderizes the meat and packs it with layers of flavor, you’ll be amazed at how a “tough cut” turns into a melt-in-your-mouth masterpiece. Whether you’re serving it up for Sunday dinner or meal prepping for the week, this one’s a total winner. Slice it thin, serve it with roasted veggies or mashed potatoes, and get ready for compliments!

Why You’ll Love This Recipe

• Budget-friendly cut turned gourmet
• Flavor-packed marinade with pantry staples
• Bright, tangy, and slightly spicy
• Perfectly broiled with a gorgeous char
• Make ahead-friendly – marinade does the work while you chill

Recipe Snapshot

Feature	Details
Category	Dinner
Cuisine	American
Prep Time	10 minutes (plus marinating time)
Cook Time	10–15 minutes
Total Time	Up to 8 hours with marinade
Servings	4–6
Focus Keyphrase	London Broil

Ingredients

Let’s break down the flavor magic happening in this marinade:

• Soy Sauce – A sweet and salty base that adds deep umami and richness.
• Lemon Juice – Bright, juicy, and a natural tenderizer for the steak.
• Olive Oil – Helps carry flavor into the meat and keeps it moist during cooking.
• Worcestershire Sauce – Complex and tangy with a vinegar punch and subtle sweetness.
• Garlic (minced) – Sharp, aromatic, and a must in any marinade.
• Italian Seasoning – A dreamy blend of basil, oregano, rosemary, and more.
• Salt and Pepper – Just enough to balance everything and bring out the bold flavors.
• Crushed Red Pepper Flakes – Adds a little sizzle without overpowering the dish.
• London Broil Round Steak – A lean, tougher cut that transforms with the right marinade and broiling technique.

Scroll to the recipe card below for exact quantities and step-by-step instructions!

How to Make London Broil

1. Whip Up the Marinade

In a bowl or zip-top bag, combine soy sauce, lemon juice, olive oil, Worcestershire sauce, minced garlic, Italian seasoning, red pepper flakes, salt, and pepper. Stir or shake until fully blended.

2. Marinate the Steak

Place the London broil in the marinade, making sure it’s fully coated. Seal and refrigerate for at least 4 hours—or up to 8 for max tenderness and flavor.

3. Preheat the Broiler

About 20 minutes before cooking, remove the steak from the fridge to come to room temp. Preheat your broiler on high and position the oven rack so the steak will be 4–6 inches from the heat source.

4. Broil to Perfection

Place the steak on a broiler pan or foil-lined baking sheet. Broil for 5–7 minutes per side, depending on thickness and your desired doneness. You’re looking for a deep char and juicy center!

5. Rest & Slice

Let the steak rest for 10 minutes—don’t skip this step! It keeps the juices locked in. Then slice it thinly against the grain for that tender bite.

Pro Tips

• Marinate longer = more flavor and tenderness. Aim for at least 4 hours.
• Always slice against the grain for max tenderness.
• Use a meat thermometer for perfect doneness (130°F for medium-rare).
• For even more flavor, reserve a bit of the marinade (before adding raw meat) and simmer it for a drizzle over the cooked steak.

Flavor Variations

• Asian-inspired: Add ginger, sesame oil, and green onion to the marinade.
• Balsamic twist: Swap lemon juice for balsamic vinegar for a deeper sweetness.
• Smoky BBQ version: Add a teaspoon of smoked paprika and a splash of BBQ sauce to the mix.

Serving Suggestions

• Slice and serve over creamy mashed potatoes or roasted garlic cauliflower.
• Pair with a crisp green salad or charred veggies.
• Make it a steak sandwich with toasted baguette, arugula, and horseradish sauce.

ot leftovers? Thinly sliced London broil makes epic sandwiches! If you’re into hearty, flavor-packed handhelds, check out our Pulled Beef Sandwiches Recipe—it’s another meaty must-try you’ll want on repeat.

Make-Ahead & Storage

• Make-Ahead: Marinate the steak up to 24 hours in advance.
• Storage: Store sliced leftovers in an airtight container for up to 4 days.
• Freezing: Freeze the raw steak in marinade for up to 2 months. Thaw overnight in the fridge before broiling.
• Reheating: Reheat gently in a skillet over low heat with a splash of broth or marinade to keep it juicy.

FAQs

Is a London broil a good cut of steak?
Yes—London broil is a great cut when treated right! It’s typically made from lean, tougher cuts like top round or flank steak, which are super flavorful but need a good marinade and proper slicing to really shine. When broiled and sliced thin against the grain, it’s surprisingly tender and totally delicious.

Which cooking method is preferred for London broil?
Broiling is the classic and most popular method! High heat from the top of the oven gives the steak a caramelized crust while keeping the inside juicy—especially when it’s marinated beforehand. Grilling also works beautifully if you’re cooking outdoors.

What is London broil also known as?
While “London broil” actually refers more to the cooking technique than the specific cut, it’s most often made with top round steak or flank steak. In some regions, you might find it labeled simply as “round steak for London broil” at the butcher counter.

Why are London broils so cheap?
London broils come from leaner, tougher cuts of beef, which makes them more affordable than premium steaks like ribeye or filet mignon. But that’s the beauty of this recipe—you turn a budget-friendly steak into a tender, flavor-packed main dish with just a simple marinade and quick broil!

Final Thoughts

London Broil is the ultimate underdog dinner—it takes a humble cut of beef and turns it into something totally worthy of your best plates. That marinade? Game-changing. The charred outside and juicy, tender inside? Chef’s kiss. Whether you’re feeding a family or impressing dinner guests, this recipe is the kind of simple magic you’ll come back to again and again.