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Learn how to make the juiciest, most tender London Broil with this easy recipe! A simple marinade makes the beef extra flavorful for a main dish that’s easy enough to make for a weeknight meal yet special enough to serve when you’re having friends over for dinner.
Who knew that showing off in the kitchen could be so easy? This recipe for London Broil has been one of my “wow” main dishes for years but the funny thing is that no one knows how easy it is to make. Until now.
This beautiful beef steak is tender, juicy, wonderfully seasoned, and is mouthwateringly delicious. A marinade of just a few pantry and fridge ingredients helps tenderize the meat while infusing amazing flavor. Cooking a London Broil is easy and takes just minutes. This is the perfect combination of simple ingredients along with an uncomplimented cooking method coming together for a praiseworthy recipe.
If all of that is not enough to coax you into making this London Broil recipe, then just wait to hear the finale. After cooking it to just the right temperature, I finish it off with a drizzle of olive oil, a sprinkle of salt, and a nice squeeze of juice from roasted lemons. This masterwork is sure to impress your family and friends whenever it’s served!
Ingredients For This Recipe
- London Broil
- Olive Oil
- Soy Sauce
- Balsamic Vinegar (Red Wine Vinegar is a great substitute here)
- Lemon Juice
- Worchestershire Sauce
- Dijon Mustard
- Montreal Steak Seasoning
- Garlic
- Dried Thyme
- Salt and Pepper
What Is London Broil?
London Broil is actually the way this meat is cooked and not the official cut of beef. It can be a top-round roast, flank steak, or skirt steak and tends to be inexpensive. It’s a tougher cut of meat that’s why it’s important to marinate it before broiling it at a high temperature. This method produces a tender, juicy steak that’s not overcooked.
How To Cook London Broil
Cooking London Broil is super easy but there are a few tips to make this recipe successful.
- Make sure to marinate the meat for at least 2 hours or even overnight. This helps to tenderize the beef and adds amazing flavor.
- I like to use a cast-iron skillet when making London Broil. It helps sear the meat locking in all the delicious juices. If you don’t have a cast-iron skillet, use a broiler pan or metal sheet pan.
- Make sure to let the meat rest after cooking. I recommend 10 minutes which allows the juices to redistribute into the beef.
How To Tell If The London Broil Is Done
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. It should read 125-130° F for rare/a cool red center, 135° F for medium-rare/a warm red center, or 145° F for medium/a warm pink center.
The Best Way To Slice London Broil Beef
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, 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. When I serve it, I keep the sides classic and simple. Here are my favorite recipes to serve alongside London Broil:
- Easy Caprese Salad
- Green Bean Salad
- Twice Baked Sweet Potatoes
- Air Fryer Baked Potatoes
- Scalloped Potatoes
- Skillet Green Beans
- Garlic Knots
More Main Dish Recipes You’ll Love!
- Marinated Pork Tenderloin
- Crock Pot Chicken Thighs
- Garlic Honey Lime Shrimp
- Slow Cooker Mexican Shredded Beef
- Homemade Meatballs
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.
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Should I heat my cast iron first?
Hey there Diana!
Thank you for your interest in this recipe, that’s a terrific question! I don’t typically heat my pan before placing the London Broil in it, but you can if you want to, it’s all about personal preference. I hope this helps, let me know how everything turns out if you give it a try, I’d love to hear what you think!
~Donya
Mmmarvelous, Donya, such appealing flavor! The meat ended up soaking for 2 days in the marinade and wow! Hard to stop stuffing ourselves, haha! I threw it on the grill plate of our Ninja foodi (still hot hot hot here in NM for running ovens/broilers) and it came out great. Had with your air fryer baked potatoes; a terrific dinner with a glass of Cabernet. We really enjoy your recipes and are thankful that you share them. Thank you, Donya!
Hey there Jackie!
Wow! I am absolutely thrilled to hear that y’all enjoyed this recipe, I completely agree with you that the marinade makes all the difference. I’ve never actually let it marinate that long, but I bet it gave the dish wonderful deep flavors. Thank you so much for your kind words and phenomenal rating, I really appreciate all your support! If you ever have any questions about a recipe, I’d be more than happy to help out!
~Donya
You say to put it under the broiler but not how far from the heat source. Any tips ? Just marinating for the ver night now.
Hey there Eurasia!
Thank you for your interest in this recipe, that’s a good question! I would recommend placing your oven rack somewhere between the middle and the highest level, you don’t want it right under the broiler but still relatively close. I hope this helps, let me know how it turns out! I appreciate your support!
~Donya
How would this marinade do on a grill instead of the broiler?
Hey there Barbara!
That’s a great question! I think this marinade would taste fantastic on any meat you grill. I will say, I’ve never personally made a London Broil on a grill instead of in the oven broiler, so I am not sure about the timing. I would heat the grill to 500 degrees and follow the same process that is detailed in the recipe. Let me know how it turns out, I’m curious. Thank you for your support, have a great day!
~Donya
This was so good and sooo easy! I overbooked just barely (I lost more of my pink middle) because I waited an until 10-11 minutes on the second side. 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!!
Hey there Caroline!
Wow! What a heart warming comment to read! Thank you so much for your kind words and your fantastic rating. I am so glad to hear your family enjoyed this on Fathers Day, it sounds like y’all had a beautiful meal. I really appreciate all your support, have a great day!
~Donya
I made this with a round steak, maybe not quite an inch thick, and under the broiler. The marinade is probably one of the best I have ever had, and I will use this again and again! I don’t have much luck cooking steak the “normal” way, so I will try this marinade on my tried and true way of cooking steak. The steak was tasty, and not hard as a rock, but definitely too thin. Oh, and I didn’t get to the onions and lemons because I was already running late for dinner. I will have to try them next time!
Hey Diane!
Wow! Thank you so very much for that incredibly kind comment, “best one I’ve ever had” is an incredible compliment so thank you for that! I am so happy you tried this recipe, it’s one of my favorites, so I’m glad you enjoyed it as well! Thank you for your support Diane!
~Donya
I made this for dinner tonight. It was delicious! The marinade added a lot of great flavor.
Hey there Tammie!
I am so glad you tried this recipe, it’s been my new favorite too. I completely agree that the marinade adds a fantastic flavor. Thank you so much for your support and your rating!
~Donya
I look forward to trying this (it looks absolutely delicious!), I love London broil.
Hey Mary!
Thank you so much, what a lovely comment! I’m so glad to hear it, I hope you like the recipe. Let me know how it turns out, enjoy!
~Donya