London Broil

My tender and juicy London broil recipe is an extravagant, yet incredibly easy, main dish that is sure to wow everyone who tastes it. The beef undergoes a simple marinating process before being quickly broiled in the oven, creating the most mouthwatering steak you’ve ever had. Undeniably, this dish needs to be on the menu anytime you are cooking for a special occasion!

If you love delicious, flavorful steaks that are cooked in the oven, see my reverse seared tomahawk steak and broiled ribeye.

Jump to:

• Easy, Classic London Broil Recipe
• 🥘 Ingredients
• 🔪 How To Make London Broil
• 🥗🥘🍲 Best Served With
• 💭 Angela's Pro Tips & Notes
• 🥡 Storing & Reheating
• ❓ Recipe FAQs
• 🥩 More Easy Steak Recipes
• 📖 Recipe Card
• 💬 Reviews

Easy, Classic London Broil Recipe

My London broil is a decadent dinner that is ridiculously simple to accomplish. The meat is marinated in a sweet and savory marinade that causes the meat to become incredibly tender.

Don’t let the elegance of this dish scare you, it is extremely easy to make. Just mix your marinade, wait for it to marinate, and broil it in the oven.

🥘 Ingredients

London broil is traditionally a flank or top round steak, which can be bought at your local grocery store or butcher shop. Ask your butcher if you don't see any on display.

• London Broil – 2-pound London broil (typically 2 inches thick).
• Balsamic Vinegar – ¼ cup of balsamic vinegar.
• Worcestershire Sauce – ¼ cup of Worcestershire sauce.
• Soy Sauce – ¼ cup of soy sauce.
• Olive Oil – ¼ cup of olive oil (extra virgin).
• Dijon Mustard – 1 tablespoon of Dijon mustard (or you can use honey Dijon mustard)
• Garlic – 1 teaspoon of minced garlic.
• Black Pepper – 1 teaspoon of ground black pepper (freshly ground is preferred).
• Salt – ½ teaspoon of Kosher salt.
• Thyme or Oregano – 1 teaspoon of thyme or oregano (optional).

🔪 How To Make London Broil

This London broil is incredibly easy to make! You will only need measuring cups, measuring spoons, and a broiler pan.

This recipe makes 6 servings of London broil, enough for your whole family.

London Broil Marinade

1. Tenderize. Use a meat tenderizer mallet to pound both sides of your 2-pound London broil then use a sharp knife to cut the top surface in a crisscross pattern. (This step is highly recommended, so don’t skip it!)
2. Make marinade. Combine the ¼ cup of balsamic vinegar, ¼ cup of Worcestershire sauce, ¼ cup of soy sauce, ¼ cup of olive oil, 1 tablespoon of Dijon mustard, 1 teaspoon of garlic, 1 teaspoon of black pepper, ½ teaspoon of Kosher salt, and 1 teaspoon of the optional thyme or oregano in a bowl, bag, or brining container.
3. Marinate. Place the entire London broil into the marinade and then place it in the refrigerator. Allow it to marinate for 30 minutes (preferably a few hours) with a maximum of 24 hours.

Broil The Steak

1. Prepare to broil. Remove the meat from the marinade and then discard the remaining marinade. Next, place your beef onto a broiler pan or place it onto a wire rack set inside of a rimmed baking sheet. (If you do not have a rack that fits your baking sheet, you can also line your pan with aluminum foil).
2. Preheat. Preheat your oven to broil on the high setting (or broil if you do not have a high setting option). Then move your top oven rack up to the second from the highest rack position.
3. Broil. Place the marinated steak on the center of your raised oven rack and then cook both sides for 7 minutes (for medium-rare) or 9 minutes (for medium).
4. Rest. Finally, remove the cooked London broil from the oven and loosely cover it with a square of aluminum foil. Allow the meat to rest for 10 minutes before slicing against the grain and serving.

🥗🥘🍲 Best Served With

This tender and juicy London broil would taste fantastic with a side of garlic redskin mashed potatoes or white cheddar mac and cheese. You can also throw on a delicious veggie side like my flavorful roasted peppers & onions. Enjoy!

💭 Angela's Pro Tips & Notes

• Thinner cuts of steak can be cooked using this same method! Just reduce the cooking time and keep an eye on your beef. In particular, some great alternative beef cuts include NY strip steaks, ribeye, flank steak, skirt steak, chuck steaks, round steaks, or top sirloin.
• Carryover cooking, that takes place while the London broil is resting, will add about 5°F to your final cooking temperature of the London broil.
• London broil is best-served medium-rare to the “just at” medium doneness. For instance, I prefer to pull and rest the London broil once the beef reaches an internal temperature of 130-135°F.

🥡 Storing & Reheating

Your leftover London broil can be cooled and stored in an airtight container for up to 3-4 days. Wrap cooked portions of London broil in heavy-duty aluminum foil to freeze in a freezer storage bag or airtight freezer container.

You can freeze cooked London broil for up to 2-3 months. Place frozen portions in the fridge to thaw overnight before reheating.

Reheating

The best way to reheat leftover London broil is low-and-slow. Preheat your oven to 250°F (120°C) and place the beef portion into a baking dish (add a touch of beef broth or water to keep it moist) and cover with aluminum foil.

Depending on the size of your portion, it can take up to 30 minutes to fully reheat your London broil. Once warmed to your satisfaction, a quick sear in a really hot skillet or frying pan will make your leftovers as near-perfect as they can be.

❓ Recipe FAQs

🥩 More Easy Steak Recipes

• Grilled Cowboy Ribeye Steak
• Pan Seared Cowboy Ribeye Steak
• Wagyu Ribeye Steak
• Pan Seared T-Bone Steak
• Smoked Ribeye
• Air Fryer Steak

📖 Recipe Card