For a tender top round London broil, marinate, broil hot, rest 10 minutes, then slice thin across the grain.
Top round is lean and loves bold seasoning. London broil turns this firm steak tender with a marinade, a hot broil, and careful slicing. This recipe for top round london broil gives you repeatable results.
Recipe For Top Round London Broil Step-By-Step
This version centers on a 1½–2 pound (680–900 g) top round steak, 1 to 1¼ inches thick. If your steak is thinner, shorten the broil; if thicker, extend the broil and finish on carryover heat.
Ingredients You Can Trust
Everything below is scaled for that 1½–2 pound steak. Salt early for deeper seasoning; keep sugar modest so the surface browns without burning.
| Ingredient | Amount | Purpose And Swaps |
|---|---|---|
| Top round steak | 1.5–2 lb (680–900 g) | Lean, best value; flank or sirloin tip work too. |
| Kosher salt | 2 tsp (12 g) | Even seasoning; sea salt fine. Avoid iodized for marinades. |
| Black pepper, fresh | 1 tsp (3 g) | Heat and aroma; sub cracked mixed peppercorns. |
| Garlic | 3–4 cloves, minced (12 g) | Savory depth; 1 tsp garlic powder in a pinch. |
| Acid (red wine vinegar or lemon) | 2 tbsp (30 ml) | Brightens and tenderizes the surface; balsamic for sweeter profile. |
| Oil (olive or neutral) | 3 tbsp (45 ml) | Even browning; neutral oil for high heat. |
| Soy sauce | 1 tbsp (15 ml) | Umami and color; Worcestershire as a swap. |
| Brown sugar | 1 tsp (4 g) | Speeds browning; skip if using a sweet balsamic. |
| Fresh herbs | 1 tbsp chopped | Thyme or parsley; dried herbs at ½ tsp. |
Marinate For Flavor And Better Browning
Pat the steak dry, score shallow crosshatches on the surface, and whisk the marinade. Bag with the steak and chill 2–12 hours, turning once. Longer time seasons deeper and helps browning; keep sugars light to prevent scorching near the broiler.
Broil Or Grill: High Heat Wins
Set an oven rack 3–4 inches from the element. Preheat the broiler for 10 minutes and place the steak on a foil-lined, rimmed sheet over a wire rack. Broil 6–8 minutes, flip, then broil 5–7 minutes more. Start checking with a thermometer at 10 minutes. Pull 125–130°F (52–54°C) for medium-rare or 135°F (57°C) for medium, then rest 10 minutes. For a grill, sear over direct heat, then finish over indirect with the lid down.
Slice Correctly
Move the steak to a board and slice thin—⅛ to ¼ inch—across the grain at a slight bias. This shortens tough fibers and turns a lean cut into tender bites.
Top Round London Broil Recipe Time And Temperature
Top round broils fast. Use times as guideposts and a thermometer for certainty. Agencies list 145°F (63°C) with a three-minute rest for safety; many cooks pull lower for medium-rare.
Target Times By Thickness
These ranges assume the rack sits 3–4 inches from the broiler and the steak starts fridge-cold. Adjust a minute per side for hot or gentle broilers. For more detail, see broiling time guidelines.
- ¾ inch: 4–5 minutes first side; 3–4 minutes second side.
- 1 inch: 6–7 minutes first side; 5–6 minutes second side.
- 1¼ inches: 7–8 minutes first side; 6–7 minutes second side.
Why This Method Works
Why It Stays Juicy
Salt seasons evenly, a touch of acid brightens, and hard heat builds a crust that keeps slices tender.
Step-By-Step: Kitchen Flow
1) Season And Marinate
Mix salt, pepper, garlic, acid, oil, soy, sugar, and herbs. Bag with the steak and press out air. Chill 2–12 hours. In a rush, dry-salt 45–60 minutes, then use a simple oil-garlic rub.
2) Set The Broiler
Rack 3–4 inches below the element. Preheat 10 minutes. Set a wire rack on a sheet. Pat the steak dry and brush off excess garlic.
3) Broil Hot, Flip Once
Broil to deep brown, flip once, and broil to your pull temp. Probe early; lean beef climbs fast.
4) Rest And Slice
Rest 10 minutes on a rack or board. Slice thin across the grain, holding the knife at a 30-degree bias. Fan on a warm platter and spoon any resting juices over the top.
Make It Yours
Marinade Variations
- Garlic-Herb: Add crushed rosemary and thyme; swap lemon for vinegar.
- Yogurt-Based: Plain yogurt, garlic, cumin, and lemon tenderize the surface and add tang.
Pan-Sear Alternative
No broiler? Heat a heavy skillet to smoking. Sear 3–4 minutes per side, then finish in a 400°F (205°C) oven for 5–8 minutes. Rest and slice.
Serving Ideas
- Slice over arugula with cherry tomatoes and shaved parmesan.
- Serve with roasted potatoes and a lemon-garlic pan sauce.
Leftover slices make quick steak sandwiches and grain bowls for lunch.
Smart Tips And Fixes
If It’s Tough
Slice thinner. Next time, marinate longer and pull 5°F lower.
If The Surface Burns
Lower the rack and cut sugar. Brush off chunky garlic.
If It’s Dry
Rest longer and slice across the grain. Check temp earlier next time.
Food Safety, Storage, And Reheating
Use a thermometer. Agencies publish a 145°F safe finish with a short rest for whole-muscle steaks. Chill leftovers within two hours, keep 3–4 days in the fridge, or freeze up to three months. Reheat slices quickly in a hot skillet with a splash of stock.
Doneness Guide At A Glance
Use these common pull temps to match texture to taste. Always verify with a thermometer placed in the thickest center. Accurate.
| Doneness | Pull Temp (°F/°C) | Texture Notes |
|---|---|---|
| Rare | 120–125 / 49–52 | Ruby center, soft; lean cut feels chewy here. |
| Medium-rare | 125–130 / 52–54 | Juicy slices, balanced chew; house favorite. |
| Medium | 130–135 / 54–57 | Pink core, firmer bite; broad crowd-pleaser. |
| Medium-well | 140–145 / 60–63 | Mostly tan, tighter grain; slice extra thin. |
| USDA safe finish | 145 / 63 + 3-min rest | Safety guidance for steaks and roasts. |
What London Broil Means Today
In markets, “London broil” often labels top round or flank. The method is American: marinate a lean steak, broil or grill hot, then carve thin.
Printable Recipe Card
Recipe For Top Round London Broil
Yield: 6–8 servings Active: 25 minutes Total: 1–12 hours (with marinade). Use this recipe for top round london broil when you want steak that slices thin and stays juicy.
Ingredients
- 1 top round steak, 1½–2 lb (680–900 g), 1–1¼ inches thick
- 2 tsp kosher salt (12 g)
- 1 tsp black pepper (3 g)
- 3–4 garlic cloves, minced
- 2 tbsp red wine vinegar or lemon juice
- 3 tbsp olive or neutral oil
- 1 tbsp soy sauce or Worcestershire
- 1 tsp brown sugar
- 1 tbsp chopped herbs (thyme or parsley)
Instructions
- Whisk marinade. Bag with steak and chill 2–12 hours, turning once.
- Set rack 3–4 inches from the broiler and preheat 10 minutes.
- Pat steak dry; set on a wire rack over a foil-lined sheet.
- Broil 6–8 minutes; flip; broil 5–7 minutes more, then check temp.
- Pull at 125–130°F for medium-rare or 135°F for medium; rest 10 minutes.
- Slice ⅛–¼ inch across the grain at a slight bias and serve.
Weeknight move: salt in the morning, chill uncovered, then broil with a quick oil-garlic rub easily.
