If you want to know how to cook the most tender London Broil steak, the secret is in the flavorful marinade. This budget friendly London Broil recipe is the perfect choice for weeknight dinners and special occasions.
This amazing steak recipe first appeared at The Salty Marshmallow where I was a contributor.
The Best London Broil Recipe
Flavor Profile
This juicy London Broil steak is seasoned to perfection with the best London Broil marinade that combines umami rich – soy sauce and Worcestershire sauce with the fruitiness of balsamic vinegar, fresh garlic and olive oil. The rich beefy flavor of the steak and the savory marinade are the perfect match.
Secrets to Tender London Broil
- London Broil Marinade: The acid in a marinade makes beef tender. Marinating is similar to brining, it adds flavor, moisture and tenderizes all at the same time.
- Cook Quickly on High Heat: Traditionally only a broiler was used; however, you can make this beef dish on a grill or on the stove top and in the oven.
- Medium-Rare: How would you like your steak cooked? London Broil is perfect served at medium-rare (130º – 135º F) when checked with a meat thermometer.
If you don’t have an oven broiler at home don’t worry – we’ve got you covered! We share with you 2 different cooking methods that produce buttery, juicy and delicious steak.
What Exactly is London Broil?
London Broil is not actually a specific cut of meat, but rather a cooking method for preparing steak in which a tough and lean cut of beef is first marinated and then cooked over high heat under a broiler or an outdoor grill.
Originally made exclusively with flank steak, other cuts of beef such as top-round steak, top sirloin steaks, top round roast and skirt steak are used.
Recipe Ingredients and Substitutions
What Kind of Meat is Best For London Broil?
Several cuts of beef can be used to make London Broil. Here are the most popular options:
- Flank steak: This was the original “London Broil cut” used and by far my favorite. This cut comes from the abdominal area of the animal. Although it has a mild beefy taste, it’s very flavorful and has become extremely popular. This is a tough and lean cut of meat that can become very tender if cooked properly.
- Top round steak: Comes from the inner rear leg of a cow, comes with lots of connective tissue which makes this a tough cut of meat. It’s a lean cut with little marbling and has a very beefy taste. This steak is thicker than flank steak so the cooking time needs to be adjusted accordingly.
- Top sirloin steak: Aka couleotte or weeknight steak. This cut comes from the primal loin or sirloin subprimal. This cut is lean with a bold beefy flavor. This steak is thicker than flank steak so the cooking time needs to be adjusted accordingly.
- Oil: I used olive oil but vegetable oil can also be used.
- London Broil Steak Marinade: Balsamic vinegar, Worcestershire sauce, soy sauce (or gluten-free tamari), fresh lemon juice, fresh garlic cloves, Dijon mustard, brown sugar, ground black pepper, olive oil.
How Do you Cook a London Broil so it’s Not Tough?
We share 2 methods for cooking London Broil Steak. For detailed instructions check the recipe card below.
Method 1: Broiler
- Make The Marinade: Mix the London broil marinade ingredients in a small bowl or resealable bag. Add steak and marinate.
- Preheat Broiler: When ready to cook, preheat the broiler to high heat. Place the oven rack about 6-7 inches from the broiler heat source.
- Broil: Remove steak from the marinade and discard the marinade. Place steak on a broiler pan, a baking sheet pan lined with foil or in a baking dish. Broil the steak for 5 – 6 minutes then, flip the meat and broil the other side for about 4 minutes or until the meat reaches your desired internal temperature.
- Rest, Slice and Serve: Remove the steak from the oven and allow it to rest, tented with aluminum foil for about 5-10 minutes. After this resting period, with a sharp knife, slice the beef into thin slices against the grain and serve.
Method 2: Stove Top + Oven
- Sear The Beef: When ready to cook, preheat the oven to 425 degrees Fahrenheit. Remove the London Broil roast from the marinade (discard marinade) and pat dry with paper towels (this will help get the meat golden brown). Heat the oil in a large skillet over high heat. Sear the beef for about 2 minutes per side.
- Finish Cooking In The Oven: Place the skillet in the heated oven and cook for about 6 minutes or until the steak reaches your desired temperature.
- Rest, Slice And Serve: Remove the steak from the oven and place it on a cutting board or plate and allow it to rest, tented with aluminum foil for about 5-10 minutes. After this resting period, cut into thin strips against the grain and serve.
Recipe Tips and Notes
- Marinating the beef is essential for flavor and tenderness.
- Rest the meat, loosely covered for 5-10 minutes before slicing it.
- Cooking times will vary depending on the type and thickness of the steak.
- Make this recipe gluten-free by substituting soy sauce with tamari and using gluten-free Worcestershire sauce.
How Do You Tenderize a London Broil?
The best way to turn an inexpensive cut of beef such as London broil, into melt-in-your-mouth tender and flavorful steak is by using a marinade that will tenderize the meat and infuse it with flavor.
The cooking technique is as important as the marinating though. London Broil should be cooked quickly at high temperature under the oven’s broiler or a grill. For best results, serve London Broil medium-rare.
Which Cooking Method is Preferred for London Broil?
Although broiling is the traditional way to make this recipe, London Broil can be cooked on the stove top and in the oven. Searing the meat on a cast iron skillet (or any other heavy skillet) until a golden brown crust has formed, and finishing the cooking in the oven is how most restaurants cook their steaks.
Can You Marinate London Broil Too Long
The quick answer is yes. Marinades contain acids like vinegar and citrus juice or enzymes like papaya and mango. If you marinate the meat for too long, the meat will get mushy and tough. Don’t marinate your London Broil for any longer than 8 to 12 hours.
What Does London Broil Taste Like?
London broil or flank steak is a tough cut of meat with a relatively mild taste. This type of beef benefits from a tasty marinade with enough acid to tenderize the meat while adding lots of flavor.
What’s the Best Temperature to Cook London Broil?
London Broil or flank steak is juicy and tender when cooked to medium rare or to an internal temperature of 130-135 degrees Fahrenheit. It’s best check the steak doneness with an instant read meat thermometer for accuracy. This cut gets dry and very chewy when overcooked.
Steak Internal Temperatures
RARE: 120 – 125 degrees F
MEDIUM RARE: 130 – 135 degrees F
MEDIUM: 140 – 145 degrees F
MEDIUM WELL: 150 – 155 degrees F
WELL DONE: 160 degrees F and above
What to serve with London Broil
When it comes to a steak dinner, there are so many delicious side dishes that will pair well with the meat, from a simple salad to a rich and decadent dish. Here are some of our favorite side dishes:
- Lentil Salad (nutritious and delicious!)
- Israeli Couscous Salad (with lots of grilled veggies)
Storing, Freezing and Reheating
Storing: Store leftover meat in an airtight container or resealable bag for 2-3 days
Reheating: Bring leftover meat to room temperature. You can reheat the steak in a skillet over low heat flipping the steak often to prevent it from overcooking. You can also reheat the beef in a lower temperature oven (about 300ºF). Place the meat in a baking dish and add a few tablespoons of broth. Cover and bake until warm through.
Freezing:
I don’t recommend freezing the steak raw in the marinade. The meat can turn mushy when sitting in the marinade while defrosting.
You can freeze the cooked London broil for 2-3 months when properly stored in an airtight container or freezer safe resealable bag. Defrost overnight in the refrigerator.
Take a look at these other easy beef recipes:
This post was first published in 2020 and has been updated to provide the reader with additional information. The recipe remains the same.
Email me this recipe for later!
London Broil Recipe
Ingredients
Marinade
- 3 tablespoons balsamic vinegar
- 3 tablespoons Worcestershire sauce
- 2 tablespoons soy sauce (or tamari)
- 2 teaspoons lemon juice freshly squeezed
- 4 garlic cloves minced
- 2 teaspoons Dijon mustard
- 2 teaspoons brown sugar
- 1/2 teaspoon ground black pepper
- 1/4 cup olive oil
For The London Broil
- 1 London Broil (flank steak) about 1 1/2 pounds
- 2 tablespoon olive oil
Instructions
Make The Marinade
- In a small bowl, whisk the marinade ingredients.
Marinate
- Place the beef in a large resealable plastic bag or in a shallow dish.
- Add the marinade and seal the bag, removing as much air as possible. Or pour the marinade over the steak and cover with plastic wrap.Marinate in the refrigerator for 1 hour or up to 8 to 12 hours.
Broiler Method:
- When ready to cook, preheat the broiler to high heat. Place the oven rack about 6-7 inches from the broiler heat source.
- Remove the London broil roast from the marinade and discard the marinade. Place the steak on a baking sheet lined with foil or in a baking dish.
- Broil the steak for 5 – 6 minutes then, flip the meat and broil the other side for about 4 minutes or until the meat reaches your desired internal temperature. Broiling times will vary depending on the thickness of the meat and your oven.
- Remove from the oven and let the meat rest, tented with aluminum foil for 5-10 minutes. Slice thinly across the grain.
Pan Sear and Oven Bake Method:
- Preheat the oven to 425 degrees Fahrenheit.
- In a cast iron skillet, heat the oil over medium high heat.
- Remove the steak from the marinade and gently pat dry it with paper towels.
- Place the steak in the skillet and cook for about 2 minutes per side.
- Place the skillet in the oven and cook for about 5-6 minutes or until the steak reaches your desired level of doneness. See Tips below.
- Remove from the oven and let the meat rest, tented with aluminum foil for 5 minutes. Slice thinly across the grain.
Recipe Notes
- Remove the London broil from the refrigerator 30 minutes before you are ready to cook it.
- It is best to cook London Broil Flank Steak to medium rare. Over cooked flank steak gets dry and chewy.
- Internal Temperatures For Steak
RARE: 120 – 125 degrees F
MEDIUM RARE: 130 – 135 degrees F
MEDIUM: 140 – 145 degrees F
MEDIUM WELL: 150 – 155 degrees F
WELL DONE: 160 degrees F and above
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