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.
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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).
Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!
🔪 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
- 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!)
- 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.
- 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
- 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).
- 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.
- 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).
- 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!
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💭 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
London broil is not a cut of meat, but rather the cooking technique of marinating and broiling the steak. While it is referred to as London broil, it is an American creation.
Nope! I do highly recommend marinating your London broil, however, you can also use my steak seasoning and cook as directed.
Yes! Let your grill heat up for about 10 minutes and get extremely hot. Then cook for about 3 minutes on each side, making sure to keep an eye on the beef as cut size and different grills can cause the cooking time to vary.
🥩 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
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📖 Recipe Card
London Broil
Ingredients
- 2 lb London broil (typically 2 inches thick)
London Broil Marinade
- ¼ cup balsamic vinegar
- ¼ cup Worcestershire sauce
- ¼ cup soy sauce
- ¼ cup olive oil (extra virgin)
- 1 tablespoon Dijon mustard (or honey Dijon mustard)
- 1 teaspoon garlic (minced)
- 1 teaspoon ground black pepper (freshly ground is best)
- ½ teaspoon salt
- 1 teaspoon thyme or oregano (optional)
Instructions
London Broil Marinade
- Tenderizing your London broil is highly recommended (don't skip the marinade either, it also helps to tenderize this tasty beef cut). Use a meat tenderizer mallet to pound both sides of your 2 lb London broil then cut the top surface in a criss-cross pattern using a sharp knife.
- Combine all of the marinade ingredients (¼ cup balsamic vinegar, ¼ cup Worcestershire sauce, ¼ cup soy sauce, ¼ cup olive oil, 1 tablespoon Dijon mustard, 1 teaspoon garlic , 1 teaspoon ground black pepper, ½ teaspoon salt, and optional1 teaspoon thyme or oregano) in a bowl, storage bag, or brining container.
- Place the entire London broil in the marinade then refrigerate. Allow to marinate for a minimum of 30 minutes (preferably a few hours) and a maximum of 24 hours.
- Time allowing, it is best to allow your London broil to warm to room temperature for 30 minutes to an hour before cooking. This helps to ensure that your beef cooks quickly and evenly.
- Set your oven to broil on the high setting (or broil if you do not have a high setting option). Move your top oven rack up to the second from the highest rack position.
- When your London broil is warmed and you're ready to get it broiling, remove from the marinade and discard the excess marinade. Place your beef onto a broiler pan or place it onto a wire rack set inside a rimmed baking sheet. *You can also line a tray or pan with aluminum foil if you do not have a rack that fits your pans or baking sheets.
- Place the marinated London broil on the center of your raised oven rack and cook both sides for 7 minutes (for medium-rare) or 9 minutes (for medium).
- When your London broil has reached your desired level of doneness, remove from the oven and loosely cover with a square of aluminum foil. Allow to rest for 10 minutes before slicing against the grain to serve.
Notes
- Thinner cuts of steak can also be cooked using this method, just reduce the cooking time and keep a close eye on your beefy main! Alternative beef cuts include NY strip steaks, ribeye, flank steak, skirt steak, chuck steaks, round steaks, hanger steak, or top sirloin.
- Carryover cooking will add about 5 degrees F to your final cooking temperature of the London broil.
- London broil is best served medium-rare to the 'just at' medium doneness. I prefer to pull and rest the London broil once the beef reaches 130-135°F.
- 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.
- 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.
Johnny says
This was one of my mother's s standard dinner-time meals and your recipe replicated hers. Thanks.
Michelle says
Delicious! Made it as written.
Christine says
A great recipe! I made it a few nights ago - a winner of a meal! I added roasted potatoes and green beans from our garden and we had dinner! Thank you for a great recipe.
Diane says
London Broil is not something I've ever cooked. I've enjoyed it from a restaurant in New England called "The 99".
I purchased one on sale, prepared it as you suggested, broiled it as instructed.
I sliced it thin.
It was perfect!
Thank you for sharing.
Diane from Boston
Sofi says
Turned out perfect, love the flavor of the marinade. Didn't have fresh garlic so I used powered and left out the herbs.
Rudy Toth says
Wonderful, easy to prepare recipe, meat was tender and had wonderful flavor.