Cooking a London broil means marinating, searing over high heat, then slicing thin across the grain for tender, beefy slices.
If you have a thick, budget-friendly steak labeled London broil and feel unsure where to start, you are not alone. The name covers a few lean beef cuts, and the method matters far more than the label. With a smart marinade, careful heat, and the right slicing technique, this steak can turn into a weekday favorite or a weekend showpiece.
What London Broil Really Is
Despite the name, London broil is a North American dish. It started as marinated flank steak cooked quickly over high heat, then sliced thin across the grain. Today, butchers often label top round, sirloin tip, or other lean steaks as London broil. All of these are flavorful but can turn chewy if cooked like a tender ribeye.
Cooking A London Broil For The First Time
If cooking a London broil is new for you, treat it as a simple, repeatable process. You season, you marinate, you cook to temperature, you rest, and you slice. The exact times will change with thickness and grill strength, yet the steps stay the same.
| Decision | Main Options | Tips For Best Results |
|---|---|---|
| Cut Of Beef | Flank, top round, or sirloin tip labeled London broil | Choose a steak 1 to 1.5 inches thick with even shape |
| Marinade Time | From 2 hours up to 12 hours | Longer time helps soften lean muscle and deepen flavor |
| Cooking Method | Broiler, gas grill, charcoal grill, or cast iron pan | Use high direct heat and a preheated surface |
| Internal Temperature | 125–130°F rare, 130–135°F medium-rare, 135–140°F medium | For safety follow USDA minimum 145°F if you prefer |
| Resting Time | 5–10 minutes on a warm plate | Rest lets juices settle back into the meat |
| Slicing Direction | Across the grain at a slight angle | Shortens fibers so each slice feels tender |
| Serving Style | Thin slices with sides or over salads and sandwiches | Hold slices in their juices to keep them moist |
London Broil Cooking Methods For Home Cooks
Once you have the steak and a plan, you can pick the method that suits your kitchen. The classic method uses an oven broiler, yet grills and heavy pans also work well. Whichever route you choose, preheat long enough so the surface of the meat sears the moment it hits the heat.
Broiling London Broil In The Oven
Broiling is convenient because almost every oven has a broil setting. Place the rack so the top of the steak sits four to six inches from the element. Line a sheet pan with foil and add a wire rack if you have one. Pat the steak dry, brush away excess marinade, and lightly oil the surface so it browns instead of steaming.
Turn the broiler to high and heat the pan for a few minutes. Set the steak on the rack and broil for about six to eight minutes on the first side for a one inch thick piece. Flip and broil another five to seven minutes. Start checking the internal temperature with a meat thermometer toward the end. Remove the steak when the center reaches your target temperature, then let it rest.
Grilling London Broil Over Direct Heat
Place the marinated steak over the hot side and close the lid. Grill for five to seven minutes, then flip and grill another five to seven minutes. For food safety guidance, visit the USDA safe minimum internal temperature page. This keeps your London broil in the safe zone while still letting you choose a doneness level that suits your taste and the preferences of anyone sharing the meal around your table tonight without drying out the lean meat too much.
Pan Searing And Finishing In The Oven
If the weather is poor or you do not have a grill, a cast iron pan gives you strong heat and a good crust. Set the oven to 375°F and place the pan over medium-high heat with a thin coat of oil. When the pan just starts to smoke, lay the steak in away from you to reduce splatter.
Sear for three to four minutes per side until a brown crust forms. Slide the pan into the oven and finish cooking for another six to ten minutes, depending on thickness. Check the temperature in the thickest part. When it is a few degrees below your target, remove the pan and transfer the steak to a cutting board to rest.
Building A Flavorful London Broil Marinade
A good marinade does more than coat the surface. It seasons slightly deeper and helps relax tough muscle fibers. You do not need a complex list of ingredients. Focus on salt, acid, oil, and aromatics.
Core Building Blocks
Start with kosher salt and cracked black pepper as the base. For the acid, use red wine vinegar, balsamic, or lemon juice. Each brings tang and helps balance the rich beef flavor. Add a neutral oil such as canola or light olive oil so the surface browns evenly.
For aromatics, minced garlic, sliced shallot, dried oregano, dried thyme, and a little smoked paprika work well. You can add a teaspoon of soy sauce or Worcestershire for deeper savory notes. Whisk everything together, place the steak in a zip-top bag or shallow dish, and pour the mixture over it.
How Long To Marinate London Broil
Because the cut is lean, more time in the marinade helps. Two hours is the minimum if you are short on time; overnight, up to twelve hours, gives extra flavor. Turn the bag midway so every part of the beef spends time fully submerged.
Before cooking, pat the steak dry with paper towels. Wet surfaces do not brown well and can cause the meat to steam. You can brush on a thin layer of fresh oil and sprinkle a little more salt on the surface right before cooking.
Time And Temperature Guide For London Broil
Exact cooking time depends on thickness and heat, so trust a thermometer. The USDA safe minimum for beef steaks is 145°F with a three minute rest, listed on the official FSIS safe temperature chart.
| Preferred Doneness | Internal Temp To Pull | Typical Cook Time* |
|---|---|---|
| Rare | 120–125°F | 4–6 minutes per side |
| Medium-Rare | 130–135°F | 6–7 minutes per side |
| Medium | 135–140°F | 7–8 minutes per side |
| Medium-Well | 145–150°F | 8–9 minutes per side |
| Well Done | 155°F and above | 9–10 minutes per side |
*Times assume strong direct heat from a grill or broiler and may vary.
Resting, Slicing, And Serving London Broil
What you do after the steak leaves the heat matters as much as the cooking. Set the beef on a plate or cutting board and tent it loosely with foil. Let it rest for five to ten minutes so juices have time to move back through the meat. If you cut too soon, those juices spill onto the board instead of staying in the slices.
Next, study the direction of the grain. The long lines of muscle fibers often run the length of the steak. Turn the meat so you can slice across those lines, not along them. Hold the knife at a slight angle and cut thin slices, about one quarter inch thick. This shortens the fibers and makes each bite feel tender, even from a lean cut.
Arrange the slices on a platter, spoon any juices over the top, and taste one piece. If you would like more brightness, a squeeze of lemon or a drizzle of chimichurri adds a nice finish.
Common Mistakes When Cooking London Broil
A few simple habits help you avoid chewy or dry results. The first is overcooking. Because the meat is lean, there is little fat to protect it from high heat. Pull the steak when it is a few degrees shy of your target and let carryover heat finish the job during rest.
The second mistake is skipping the thermometer. Color and touch can mislead you, especially for thicker cuts. A quick-read thermometer takes the guesswork out and gives you repeatable results each time you work on cooking a London broil.
When you practice Cooking A London Broil at home, the steps soon feel familiar. Write down your timings for Cooking A London Broil to repeat good results.
The third mistake is cutting with the grain or slicing too thick. Even a well cooked London broil can feel tough if the slices run in the same direction as the muscle fibers. Slow down at the cutting board, turn the steak if needed, and keep those slices thin.
Bringing It All Together
Cooking a London broil comes down to a few steady habits. Start with a lean, even steak, and give it time in a flavorful marinade. Use strong, direct heat from a broiler, grill, or heavy pan, and rely on a thermometer instead of guesswork. Rest the meat, slice across the grain, and serve it in thin slices with plenty of its own juices.
Once you run through this process once or twice, cooking a London broil stops feeling like a gamble and turns into a reliable way to put a hearty beef dinner on the table. You can then adjust seasoning, try new marinades, or test different sides while keeping the same basic method that brings tender, satisfying results.
