5-Star Reader Comment
“This was so good and sooo easy! The marinade is definitely what made this meal! Made this for Father’s Day as a step up from burgers and paired it with some mashed potatoes and your honey drizzled carrots. I find so many great recipes from you!!“
Caroline
The Fancy Steak That’s Secretly Easy
This Easy Marinated London Broil is one of my favorite “looks fancy, cooks easy” dinners. I love how this recipe brings big flavor with almost no effort—just let the marinade do its thing, and you’ll have a tender, juicy steak packed with bold, savory goodness. It’s also great for meal prep since you can marinate ahead of time and cook it in under 30 minutes. Plus, London Broil is an affordable cut that works in so many dishes, like my Roast Beef Sandwiches or Easy Steak Salad.
Enjoy!
The #1 Question People Ask Me…How to Cook London Broil So It’s Juicy, Not Tough?
When it comes to London broil, everyone wants the same thing: big steakhouse flavor without a tough, chewy bite. The beauty of this recipe is that it takes a lean, budget‑friendly cut and turns it into tender, juicy slices with just two simple steps—soaking it in a bold, flavorful marinade and then slicing it thin across the grain right before serving.
Quick London Broil Ingredients
- London Broil – This can be any lean cut of beef that’s affordable to you. I usually use flank steak or a top round.
- The marinade sauce – This is simply olive oil, soy sauce, balsamic vinegar (or red wine vinegar), lemon juice, Worcestershire sauce, and Dijon mustard.
- Spices – To season the marinade, I use Montreal steak seasoning, garlic, and dried thyme.
- Lemon – Charred lemons take this recipe from good to great!
- Onion – Red onion adds just the right amount of savoriness, but broiling helps bring out its natural sweetness.
Switch It Up: Delicious Variations
- Make it smoky: Add a teaspoon of smoked paprika or chipotle powder to the marinade for extra depth.
- Swap the protein: This marinade works beautifully with flank steak, skirt steak, or even chicken.
- Add a touch of sweetness: A tablespoon of honey, hot honey or brown sugar balances out the acidity in the marinade.
Step-by-Step Directions:
- Mix and Marinade – Whisk together the marinade ingredients in a bowl or measuring cup. Place the London broil in a zip‑top bag or shallow dish and pour the marinade over it, turning to coat. Press out extra air, seal, and refrigerate for at least a few hours, preferably overnight, turning once or twice.
- Bring to room temperature – Take the steak out of the fridge about 30 minutes before cooking so it cooks more evenly.
- Cook under the broiler or on the grill – For the broiler: Preheat and place the steak on a broiler pan or rack over a sheet pan. Broil, flipping once, until it reaches your desired doneness. For the grill: Preheat to medium‑high, then grill, turning once, until browned on the outside and cooked to your preferred temperature.
- Rest and slice – Transfer to a cutting board, tent with foil, and rest for about 10 minutes. Slice thinly against the grain at a slight angle for the most tender bite.
- Char the Lemons & Onions: While the steak rests, place the lemons and red onions in the cast-iron skillet and broil until charred. Squeeze the roasted lemon juice over the steak before serving, then drizzle with olive oil, a sprinkle of salt, and fresh-cracked pepper.
Donya’s Best Tips for Juicy London Broil
- Don’t skip the lemons and onions in the pan—they pick up all those drippings and add big steakhouse flavor with almost no extra work.
- Give the steak plenty of time in the marinade—overnight really pays off in flavor.
- Pat the meat dry before cooking so you get a deep, caramelized crust.
- Use an instant‑read thermometer instead of guessing so you don’t overcook it.
- Let the steak rest before cutting so the juices have time to settle back into the meat.
- Always slice thinly against the grain for the most tender bite.
What Temperature Should I Cook The Meat To?
I generally like my London broil cooked medium-rare, but here are the specific cooking temperatures for a range of doneness levels.
- 125-130°F – Rare
- 135°F – Medium Rare (Recommended)
- 145°F – Medium
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Equipment
Ingredients
- 1 2-pound London Broil Beef Steak
- ½ cup olive oil
- ¼ cup soy sauce
- ¼ cup balsamic vinegar
- 1 lemon, juiced
- 2 tablespoons Worchestershire sauce
- 1 ½ tablespoons dijon mustard
- 1 tablespoon Montreal steak seasoning
- 1 clove minced garlic
- 1 teaspoon dried thyme
- salt and pepper to taste
- 1 lemon quartered
- 1 small red onion, quartered
Instructions
- To a mixing bowl, add olive oil, soy sauce, balsamic vinegar, lemon juice, Worchestershire sauce, dijon mustard, Montreal steak seasoning, garlic, thyme, salt, and pepper. Whisk together. Add the beef steak to a gallon-size ziplock plastic bag and pour marinade over. Seal and place in the fridge to marinate for 2 hours or overnight.
- Take London Broil out of the marinade and let rest on the counter for 30 minutes. Heat oven broiler to 500 degrees. Take the beef out of the marinade and pat dry with paper towels. Discard the marinade. Place meat in a cast-iron skillet or broiler pan. Broil for 12 minutes, flip and broil for another 8 to 10 minutes.
- Remove meat from pan, place on a cutting board, and rest for 10 minutes. Slice beef against the grain. Season with a drizzle of olive oil and a sprinkle of salt and fresh cracked pepper. Serve with roasted red onions and a drizzle of lemon juice from seared lemons.
Meat Temperatures
- 125 – 130 Rare, 135 Medium Rare, 145 Medium
Seared Lemons and Onions
- While meat is resting on the cutting board, place lemons and onions in the bottom of the cast-iron skillet or roasting pan. Place under broiler and cook for 3-5 minutes until charred.
Video
Notes
- Make it smoky: Add a teaspoon of smoked paprika or chipotle powder to the marinade for extra depth.
- Swap the protein: This marinade works beautifully with flank steak, skirt steak, or even chicken.
- Add a touch of sweetness: A tablespoon of honey or brown sugar balances out the acidity in the marinade.
Nutrition
What Is London Broil?
London broil isn’t actually a specific cut—it’s usually a larger, lean cut of beef like top round or flank steak that’s marinated, cooked quickly, and sliced thin across the grain. Because the meat is lean, the marinade and the way you slice it are key to getting that tender, juicy bite instead of something tough and chewy.
Frequently Asked Questions
Each cut of London Broil steak is different in thickness and size, so the cooking times will be different. The BEST way to get the perfect “doneness” to suit your taste is by using an instant-read thermometer.
After the meat has rested, slice the London Broil across the grain. I like to serve it on the cutting board with roasted lemons and red onion. Add a last drizzle of good olive oil and a sprinkle of salt and pepper, and you’ll be ready to dig in.
What To Serve With Marinated London Broil
I think that this beautiful beef is so impressive and should be the star of the meal with Stuffed Baked Potatoes and Sauteed Mushrooms. When I serve it, I keep the sides classic and simple with an Easy Caprese Salad, Green Bean Salad, or Twice Baked Sweet Potatoes.
If you tried this Marinated London Broil Recipe or any other recipe, please leave a star rating and let me know how it went in the comments below. Thanks!
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I saw London broil ar Food Lion, and it was almost $10 a pound! Yikes!
Right?! I’ve seen those prices too and thought the same thing — yikes is right! London broil used to be such a budget-friendly cut, but these days you’ve got to catch it on sale or keep an eye out for markdowns. Still tasty, but definitely not the bargain it used to be!
~Donya