London Broil
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London Broil might sound like something you’d order in a swanky steakhouse, but trust me, you can nail it right at home. With a quick herb and garlic marinade and a fast high heat cook, this budget friendly cut turns into a juicy, tender steak that tastes way fancier than its price tag.
Affordable Steak, Big Flavor
Let’s clear something up before we get started: London Broil is not a cut of beef. It’s a cooking method. And once you know the trick, you’ll be turning affordable cuts like flank or top round steak into something seriously special. All it takes is a good soak in a bold marinade and a quick trip under high heat.
I first learned about London Broil years ago watching Food Network, and of course I had to try it myself. Now it’s a regular in our house because it’s easy, flavorful, and makes us feel like steakhouse pros without leaving the kitchen. Even the pups line up the second they hear the cutting board come out. I swear they can smell flank steak from three postal codes away.
Why You’ll Love This London Broil
- Restaurant worthy results at home: You do not need a white tablecloth or a steakhouse bill to get juicy tender steak
- Budget friendly magic: This recipe turns an affordable cut like flank or top round into something that tastes premium
- Full of flavor: The marinade is packed with olive oil, soy, Worcestershire, Dijon, garlic, and fresh herbs for layers of savory goodness
- Proven in my kitchen: I have made this countless times and it never lasts more than a few minutes on the table. Even the pups hang around like they are auditioning for a steak commercial
- Quick cooking: Once marinated, it is done in about 12 minutes and perfect for weeknights or last-minute guests
- Flexible cooking methods: Grill in the summer or broil in the oven in winter. Either way it is juicy and delicious
Before You Start: Tips & Ingredient Notes
- Pick the right cut: London Broil usually means flank or top round. Both are lean, so the marinade is key to keeping them juicy.
- Marinating time matters: Give it at least 2 hours in the fridge. Overnight is even better for maximum flavor and tenderness.
- Fresh herbs make a difference: Rosemary, thyme, and parsley shine here. If you only have dried, use one third the amount.
- Use a meat thermometer: Guessing leads to overcooked steak. Medium rare is 130°F, medium is 140°F.
- Let it rest: Five to ten minutes before slicing will keep all those delicious juices where they belong, in the meat, not on the cutting board.
- Slice against the grain: This is what turns a chewy steak into a tender one. Look for the lines in the meat and cut across them.
In a small bowl, whisk together olive oil, soy sauce, Worcestershire sauce, Dijon mustard, garlic, black pepper, salt, rosemary, thyme, and parsley. This is the flavor bomb that will turn a budget cut into steakhouse material.
Pop your flank or top round steak into a large shallow dish or a resealable plastic bag. Pour the marinade over it, making sure every inch is coated. Cover or seal, then refrigerate for at least 2 hours or overnight. The longer it sits, the more tender and flavorful it gets.
When you’re ready to cook, heat your grill to high or set your oven broiler to high. If grilling, oil the grates to prevent sticking. Nobody wants half their steak left behind on the grill.
Remove the steak from the marinade and discard any leftover liquid. Grill or broil for about 5 to 6 minutes per side, depending on thickness. Use a meat thermometer to check: 130°F for medium rare, 140°F for medium.
Transfer the steak to a cutting board and let it rest for 5 to 10 minutes. This is the difference between juicy steak and dry steak. Slice thinly against the grain, then serve immediately.
How to Serve London Broil
London Broil is a bit of a show off. It pairs beautifully with everything from carb loaded comfort sides to fresh, crisp veggies. Serve it up family style with platters of sides so everyone can mix and match, or keep it simple with one or two standouts. Either way, the steak is the star and the rest just plays backup in the most delicious way. Here are some perfect pairings:
Mashed Potatoes
Skillet Green Beans
Caesar Salad Recipe
Crescent Rolls
Frequently Asked Questions
What exactly is London Broil?
It is not a fancy cut of beef, despite the name sounding like something from a posh steakhouse. London Broil is a cooking method where you marinate a lean cut like flank steak or top round, then cook it hot and fast before slicing it thin against the grain. It is all about turning budget beef into steakhouse level goodness.
Can I make London Broil in the oven instead of on the grill?
Absolutely. Use your broiler on high and keep the steak about 4 to 6 inches from the heat source. Flip halfway through and keep a close eye so you do not overcook it.
How long should I marinate the steak?
At least 2 hours is non-negotiable if you want flavor and tenderness. Overnight is even better, so if you can plan ahead, do it.
Can I use a different cut of beef?
Yes. If you cannot find flank steak or top round, try sirloin or even tri-tip. Just stick with lean cuts and marinate well.
How do I make sure it is tender?
Do not skip the marinating, cook it hot and fast, and slice it thin against the grain. That last part is not optional unless you want jaw workouts at dinner.
Can I make it ahead of time?
You can marinate the steak a day ahead and cook it right before serving. Leftovers are fantastic in sandwiches, wraps, or on salads.
What temperature should I cook it to?
For medium-rare, aim for 130°F. For medium, go to 140°F. Use a meat thermometer for accuracy because guessing is not a cooking method.
Try These Beef Recipes Next
- Guinness Braised Short Ribs
- Garlic Butter Steak Bites
- Grilled Ribeye Steak With Chimichurri
- Beef Rendang
- Carne Asada
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London Broil
Video
Ingredients
- ¼ cup olive oil
- ¼ cup soy sauce (low sodium)
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 2 cloves garlic (minced)
- 1 teaspoon black pepper (freshly ground)
- ½ teaspoon salt (or to taste)
- 1 tablespoon dried rosemary (chopped)
- 1 tablespoon dried thyme (chopped)
- 1 tablespoon fresh parsley (chopped)
- 2 pounds London Broil steak (such as flank steak or top round)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- In a small bowl, whisk together the olive oil, soy sauce, Worcestershire sauce, Dijon mustard, minced garlic, black pepper, salt, chopped rosemary, chopped thyme, and chopped parsley.
- Place the London Broil steak in a large, shallow dish or a resealable plastic bag. Pour the marinade over the steak, making sure it's evenly coated. Cover the dish or seal the bag and marinate in the refrigerator for at least 2 hours, or overnight for best results.
- When ready to cook, preheat the grill or broiler to high heat.
- Remove the steak from the marinade and discard the remaining marinade.
- Grill or broil the steak for 5-6 minutes per side, or until the internal temperature reaches 130°F for medium-rare or 140°F for medium, using a meat thermometer to check for doneness.
- Transfer the steak to a cutting board and let it rest for 5-10 minutes before slicing against the grain into thin strips and serving.
Equipment
Notes
- Cuts to use: Flank steak and top round are the classics. Sirloin or tri-tip also work well.
- Marinating time: At least 2 hours for flavor and tenderness, overnight if you can plan ahead.
- Cooking method: Keep the heat high so you get a nice sear on the outside while keeping the inside juicy.
- Resting is key: Let the steak sit for 5 to 10 minutes after cooking so the juices don’t run out.
- Slicing tip: Always slice thin against the grain to make each bite tender.
- Herb swaps: Fresh herbs are best, but dried will do. Just use less so they don’t overpower the marinade.
- Leftovers: Cold steak is perfect for sandwiches, wraps, or tossing on a salad the next day.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
