Recipe For London Broil Steak | Tender Slices, Big Flavor

A marinated top round steak turns juicy and tender when it hits high heat, rests well, and gets sliced thin across the grain.

London broil sounds like a cut, but it’s more of a method. In many kitchens, it starts with a lean slab of top round. It has a beefy taste, though it can go chewy when it’s rushed. This recipe fixes that with a salty marinade, a hot broiler or grill, and thin slices across the grain.

The ingredient list stays short. You get a dark, savory crust and slices that work for dinner, sandwiches, grain bowls, or cold leftovers the next day.

Recipe For London Broil Steak: Marinade And Method

Use a steak around 1 1/2 to 2 pounds. If it’s thinner, stay close. Lean beef can move from tender to dry in a hurry.

Ingredients You’ll Need

• 1 London broil, top round, about 1 1/2 to 2 pounds
• 1/4 cup soy sauce
• 2 tablespoons olive oil
• 2 tablespoons Worcestershire sauce
• 1 tablespoon balsamic vinegar
• 1 tablespoon brown sugar
• 3 garlic cloves, finely grated
• 1 teaspoon Dijon mustard
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon onion powder
• 1 teaspoon chopped rosemary or parsley for the finish

Step-By-Step Cooking Method

1. Pat the steak dry. Whisk the soy sauce, oil, Worcestershire, vinegar, brown sugar, garlic, mustard, salt, pepper, and onion powder in a dish or zip bag.
2. Add the steak and turn it so the marinade coats both sides. Chill it for at least 4 hours. Overnight gives a fuller taste.
3. Take the steak from the fridge 30 minutes before cooking so the center cooks more evenly.
4. Set the broiler to high and move the oven rack so the meat will sit about 4 inches from the heat. Put a foil-lined pan under the rack for easy cleanup.
5. Lift the steak from the marinade and let the excess drip off. Broil for 5 to 7 minutes per side for a 1-inch piece, or until it reaches the doneness you like.
6. Rest the steak for 10 minutes on a board. Then slice it thin against the grain and scatter herbs on top.

If You’re Using A Grill

Heat the grill until it can sear fast. Cook the steak over direct heat, lid closed, and flip once. A grill adds smoke and char.

Why This Cut Needs A Smart Approach

Top round is lean, tight, and packed with muscle fibers. That gives it a bold beef taste. It also means the cut won’t forgive weak heat or lazy slicing.

The Marinade Softens The Edges

The marinade does three jobs at once. Salt seasons the meat deeper than a last-minute sprinkle. Oil helps the surface brown. Acid adds tang and softens the chew.

High Heat Builds The Crust

Broiling works well because the heat comes hard and fast from above. That quick blast browns the outside before the center dries out. A grill does the same thing from below.

Slicing Across The Grain Changes Everything

After the steak rests, turn it so the long muscle lines run left to right. Then cut straight across those lines into thin slices. Each piece gets shorter muscle strands, which makes every bite easier to chew. Skip this step and even a well-cooked steak can feel rough.

Step	What To Do	Why It Pays Off
1. Pick the steak	Choose a piece with even thickness and a deep red color.	It cooks at the same pace from edge to center.
2. Dry the surface	Blot the steak before it goes into the marinade.	The seasoning clings better and the crust browns faster.
3. Marinate long enough	Give it 4 to 12 hours in the fridge.	The meat tastes seasoned all the way through, not just on top.
4. Lose the chill	Set the steak out for 30 minutes before cooking.	The center cooks more evenly.
5. Use fierce heat	Broil close to the element or grill over direct heat.	You get color without a long cook.
6. Check the center	Use a thermometer in the thickest part.	You stop guessing and stop overcooking.
7. Let it rest	Wait 10 minutes before cutting.	The juices settle instead of flooding the board.
8. Slice thin	Cut across the grain on a slight angle.	The steak feels tender, not stringy.

London Broil Steak Recipe Tips For Tender Results

If you want the meat to taste right and stay safe, a couple of kitchen rules matter. The USDA says to marinate meat in the refrigerator, not on the counter. If any marinade touches raw steak, don’t spoon it over cooked slices unless you boil it first.

Doneness is another spot where a thermometer earns its place. The USDA safe minimum temperature chart says steaks and roasts should reach 145°F, then rest for at least 3 minutes. A lean cut can still eat well at medium if you don’t miss the rest and the thin slicing.

Timing By Thickness, Not Guesswork

A thin steak can brown before you’ve even set the timer. A thick one may need a quick move to a cooler zone on the grill or a minute or two longer under the broiler. Start checking early.

• Use a broiler pan or wire rack so hot air can move around the meat.
• Don’t drown the steak in extra marinade right before cooking or it may steam.
• Let dark brown spots form, but pull it before the sugar in the marinade turns bitter.
• Slice only what you need right away if you want leftovers to stay juicier.

Problem	What Caused It	Fix Next Time
Tough slices	The steak was cut with the grain.	Turn the meat and slice across the muscle lines.
Pale surface	The pan or grill wasn’t hot enough.	Preheat longer and cook closer to the heat.
Burned outside	The marinade had sugar and cooked too long.	Watch the color early and shift to lower heat if needed.
Dry center	The steak stayed on too long.	Use a thermometer and pull the meat sooner.
Weak flavor	The marinade time was too short.	Give it at least 4 hours.
Wet cutting board	The steak was sliced right away.	Rest it for 10 minutes before cutting.

What To Serve With London Broil

Because the steak is lean and savory, it pairs well with sides that bring creaminess, crunch, or a little acid. You don’t need a fussy plate.

• Mashed potatoes: Soft and buttery, with enough body to catch the juices.
• Roasted carrots: Their sweetness plays well with the dark crust on the steak.
• Green beans: A bright, snappy side keeps the plate from feeling heavy.
• Crisp salad: Lettuce, red onion, and vinaigrette cut through the richness.
• Toasted bread: Handy for mopping up any juices left on the plate.

Add a pat of herb butter after the rest for a steakhouse feel, or spoon the slices over rice with the pan drippings for an easy dinner. Cold slices also work well in wraps with arugula and horseradish sauce.

Leftovers That Still Taste Good

London broil still eats well the next day if you treat it gently. The USDA page on leftovers and food safety says cooked food should go into the fridge within 2 hours. Store the slices in a shallow container with any juices from the board or pan.

Best Ways To Reheat

Warm the slices in a skillet over low heat with a splash of broth or water. You can also tuck them into a foil packet and heat them in a low oven until warmed through. Microwaving works in a pinch, though it can tighten the meat if you push it too far. For sandwiches, cold slices are often the better move.

This steak is hearty, pantry-friendly, and easy to repeat once you’ve cooked it once.