This london broil recipe uses a simple marinade and hot broil for tender slices, rich flavor, and an easy pan sauce.
What Is London Broil?
London broil refers to a method more than a specific cut of beef. You marinate a lean steak, cook it quickly under high heat, then slice it thinly across the grain. Many grocery stores label a top round steak as “London broil,” though flank, sirloin tip, or other lean cuts work as well. The goal stays the same: good browning on the outside and juicy, chewy-tender slices for sandwiches, salads, or plated dinners.
Many butchers still use the term on case labels, so it helps to ask which cut they wrapped. When you know you are getting top round or flank, you can match marinating time and cooking to the thickness. That small bit of certainty keeps you from guessing later while the steak cooks.
Because the cut is lean, the marinade matters. It seasons the surface, adds a touch of acidity to help the fibers relax, and brings in a little oil so the steak browns instead of drying out. Pair that with careful cooking and resting and you get a budget-friendly steak dinner that feels special without much fuss.
London Broil Recipe Step-By-Step
This is the core broiled steak method you can repeat on a weeknight or for guests. The quantities below work for a 1½ to 2 pound (680–900 g) top round steak, which feeds four to six people depending on side dishes.
Best Cuts For A London Broil-Style Steak
Most home cooks reach for top round, but you can adapt the same method to several lean steaks. Pick a cut that is about 1 to 1½ inches thick so it can sear on the outside while staying rosy in the middle.
| Beef Cut | Typical Thickness | Marinating Time |
|---|---|---|
| Top Round Steak (Often Labeled London Broil) | 1–1½ inches | 4–12 hours |
| Flank Steak | ¾–1 inch | 2–8 hours |
| Sirloin Tip Steak | 1–1¼ inches | 4–12 hours |
| Flat Iron Steak | ¾–1 inch | 2–6 hours |
| Skirt Steak | ½–¾ inch | 1–4 hours |
| Hanger Steak | ¾–1 inch | 2–4 hours |
| Eye Of Round Steak | 1–1½ inches | 6–12 hours |
Ingredients For The Marinade
This version uses a balanced marinade with salt, acid, aromatics, and a hint of sweetness. You can whisk it together in a minute or two.
- 1½ to 2 lb (680–900 g) top round or flank steak
- ¼ cup soy sauce or tamari
- 2 tbsp olive oil or neutral oil
- 2 tbsp red wine vinegar or lemon juice
- 2 tbsp Worcestershire sauce
- 2 tsp Dijon mustard
- 3 cloves garlic, minced
- 1 tsp onion powder
- 1 tsp dried oregano or Italian seasoning
- ½ tsp freshly ground black pepper
- 1–2 tsp brown sugar or honey (optional, helps browning)
The salt in the soy sauce seasons the meat, while vinegar or lemon juice adds gentle tang. Oil helps with browning under the broiler, and a small amount of sugar deepens color and flavor without turning the steak sweet.
Step-By-Step Method
Plan ahead so the steak can sit in the marinade for at least four hours. Longer marinating inside the safe window builds flavor and helps the surface fibers relax.
- Score The Steak (Optional). Lightly score the surface in a shallow crosshatch pattern, taking care not to cut deep into the meat. This gives the marinade more contact points and helps the surface crisp under the broiler.
- Mix The Marinade. Whisk the marinade ingredients in a bowl or shake them in a zip-top bag until the sugar dissolves and the liquid looks smooth.
- Marinate. Add the steak, press out excess air, and turn to coat. Chill for 4–12 hours, turning once or twice so every part spends time in the liquid.
- Preheat The Broiler. Set your oven rack so the steak will sit 4–6 inches (10–15 cm) below the broiler element. Preheat the broiler on high for at least 10 minutes so the heat is intense.
- Dry And Season. Lift the steak from the bag, letting extra marinade drip off. Pat it dry with paper towels so the surface can brown. Sprinkle lightly with extra salt and pepper if you like.
- Broil. Place the steak on a broiler pan or a wire rack set over a rimmed baking sheet. Broil 5–7 minutes on the first side, then flip and broil another 4–6 minutes, keeping an eye on color. Thick steaks can take a little longer.
- Check Temperature. Use an instant-read thermometer in the center of the steak. For many diners, 130–135°F (54–57°C) brings a rosy center, while 140–145°F (60–63°C) moves toward medium. Food safety agencies such as the safe minimum temperature chart recommend at least 145°F for whole cuts of beef with a short rest.
- Rest. Transfer the steak to a cutting board, tent loosely with foil, and rest for 10 minutes. The juices thicken and spread back through the meat while the temperature rises a couple of degrees.
- Slice. Locate the direction of the muscle fibers, then cut thin slices straight across the grain at a slight angle. This shortens the fibers so each bite feels tender even from a lean cut.
Easy London Broil Steak Recipe For Home Cooks
If you want a repeatable plan for a busy evening, this broiled steak plan fits into a simple timeline. Mix the marinade in the morning, marinate through the day, then cook and slice right before dinner. With a hot broiler and a preheated pan, the steak goes from fridge to plate in under half an hour of active cooking time.
Because top round and similar cuts are lean, they pair well with sides that add moisture and texture. Think roasted potatoes, buttered noodles, grilled vegetables, or a green salad with a bright dressing. Leftovers turn into steak sandwiches, grain bowls, or fajita-style wraps with peppers and onions.
Doneness Levels And Texture
Personal taste plays a big role in how far you cook your steak. Lean cuts used for this style of broiled steak stay juiciest at medium-rare to medium. Go far past that and the muscle fibers tighten, which makes the slices feel tougher, even if you cut them thinly.
| Doneness | Internal Temperature | Texture Guide |
|---|---|---|
| Rare | 120–125°F (49–52°C) | Cool red center, tender and soft |
| Medium-Rare | 130–135°F (54–57°C) | Warm red center, bouncy and juicy |
| Medium | 140–145°F (60–63°C) | Pink center, slightly firmer chew |
| Medium-Well | 150–155°F (66–68°C) | Faint blush, drier texture |
| Well Done | 160°F+ (71°C+) | Brown throughout, firm and dry |
For food safety, the USDA advises cooking whole cuts of beef to at least 145°F with a three-minute rest, while many steak lovers stop slightly earlier for a softer texture. USDA guidance on safe temperatures explains why a short rest after cooking matters as much as the peak reading on your thermometer.
Pan Sauce From The Drippings
Once you lift the steak off the broiler pan, tasty browned bits and juices remain. You can turn them into a quick pan sauce while the meat rests. This stretches flavor across the plate and makes the dish feel like a steakhouse dinner.
- Set the hot pan on a burner over medium heat. Add a splash of beef broth or water and scrape the browned bits with a wooden spoon.
- Whisk in a teaspoon of Dijon mustard and a knob of butter. Let the liquid simmer until slightly thickened.
- Taste and adjust the seasoning with salt, pepper, or a squeeze of lemon juice. Spoon over the sliced steak right before serving.
Flavor Variations For Your Next London Broil
Once you trust the basic method, you can swap flavors in the marinade to match your mood or side dishes. Keep the same rough balance of salt, acid, oil, aromatics, and a touch of sweetness so the steak still browns well and stays juicy.
Garlic Herb Version
Replace the soy sauce with an equal amount of kosher salt (about 1½ teaspoons per pound of meat) and use extra olive oil. Stir in plenty of fresh chopped rosemary, thyme, and parsley along with lemon zest. This version works well with roasted potatoes and green beans.
Balsamic And Rosemary Version
Trade the red wine vinegar for balsamic vinegar and add crushed garlic and rosemary. Balsamic brings a deeper, slightly sweet tang that pairs nicely with grilled vegetables or a tomato salad.
Chili And Lime Version
For a bright, spicy take, swap in lime juice and a spoonful of chili powder or chipotle paste. Add chopped cilantro after cooking and use the sliced steak for tacos, rice bowls, or stuffed baked potatoes.
Serving, Leftovers, And Food Safety
A broiled steak can anchor many kinds of meals. Serve slices fanned across a plate with pan juices and sides, or pile them onto a toasted baguette with onions and peppers. Thin slices also top salads or grain bowls, where the marinade flavors soak into the other components.
Beef is a rich source of protein, iron, zinc, and B vitamins, so a modest portion goes a long way nutritionally. Nutritional data on beef show that a three-ounce serving of lean steak delivers a high share of daily protein with only a small amount of carbohydrate.
Cool any leftover steak within two hours of cooking. Slice it before chilling so it cools faster and reheats gently later. Store in a shallow container in the refrigerator for up to three or four days, or freeze portions for longer storage. When reheating, warm slices just until heated through so they stay tender instead of drying out.
With a solid method, a flexible marinade, and a little attention to slicing, this london broil recipe can move into your regular dinner rotation. It turns an affordable cut into a steak dinner that feels special any night of the week.
