How to Cook the Juiciest and Most Tender London Broil Steak Ever

London broil steak is a lean, budget-friendly beef dinner that tastes like a steakhouse meal when you cook it the right way. You marinate the steak, cook it hot and fast, rest it, and then slice it thin across the grain. Those four steps turn an affordable cut into tender, juicy slices.

This london broil steak recipe uses a simple marinade of olive oil, soy sauce, garlic, Worcestershire sauce, rosemary and lemon. You can cook it on the grill, under the broiler, or in a skillet and finish it in the oven. Below you will find the full recipe, a guide to slicing against the grain, the safe cooking temperature, fixes for tough steak and ideas for leftovers.

What Is London Broil?

London broil is a way of preparing beef, not one single cut. In the United States the name usually goes on a lean, thick steak that is marinated, cooked over high heat and sliced thin. Stores most often use it for top round or flank steak, so check the label when you shop.

Despite the name, the dish is very American. The Beef Checkoff calls its own version “very American” and makes it with top round steak that is marinated for hours and then broiled. That is the same idea as this london broil steak recipe, which works with either cut.

Flank Steak vs Top Round for London Broil

Either cut makes a good london broil steak. Choose flank for a quicker meal, and top round when you want a thicker steak and more slices.

Why You’ll Love This London Broil Steak

• Affordable. Lean cuts like flank and top round cost less than ribeye or strip steak.
• Big flavor. The garlic, soy, Worcestershire and herb marinade seasons the steak all the way through.
• Flexible. Grill it, broil it, or sear it in a skillet and finish it in the oven.
• Make ahead. The steak marinates in the refrigerator while you do other things.
• Great for a crowd. One steak makes plenty of thin slices for a family dinner, sandwiches or tacos.

London Broil Steak Ingredients

You need only a handful of pantry ingredients for this london broil steak. The marinade does most of the work.

For the Steak and Marinade

• 2 pounds flank steak or top round steak, about 1 to 1 1/2 inches thick
• 1/4 cup olive oil
• 1/4 cup soy sauce (use reduced-sodium or gluten-free soy sauce if you like)
• 4 cloves garlic, minced
• 2 tablespoons Worcestershire sauce
• 1 tablespoon chopped fresh rosemary or thyme
• Juice of 1 lemon (about 3 tablespoons)
• 2 tablespoons balsamic vinegar (or red wine, honey or brown sugar)
• Optional: chili flakes, smoked paprika or fresh ginger

Ingredient Notes and Swaps

• Steak: Flank steak cooks faster than top round. Ask the butcher for a steak of even thickness.
• Soy sauce: Regular soy sauce is salty, so reduced-sodium works well. Use tamari or a gluten-free soy sauce if you avoid gluten.
• Worcestershire sauce: It adds savory depth. Check the label if you need a gluten-free option.
• Sweetener: Balsamic vinegar gives a mellow tang. Honey or brown sugar adds a little caramelization on the grill.
• Herbs: Rosemary gives a woodsy flavor, and thyme tastes softer.

How to Make London Broil Steak (Step by Step)

1. Whisk the marinade. Combine the olive oil, soy sauce, garlic, Worcestershire sauce, herbs, lemon juice and balsamic vinegar in a bowl. Add chili flakes, paprika or ginger if you like. If you want to drizzle some marinade over the cooked steak, set a few tablespoons aside before the raw meat touches it.
2. Marinate in the refrigerator. Put the steak in a zip-top bag or shallow dish, pour the marinade over it and seal or cover it. Refrigerate for at least 4 hours and up to 12 hours. Never marinate on the counter.
3. Heat your cooking surface. Heat the grill, broiler or a heavy skillet to high.
4. Dry the steak. Lift the steak from the marinade, let the extra drip off and pat it dry with paper towels. A dry surface browns better. Discard the used marinade.
5. Sear. Cook the steak for 4 to 5 minutes per side, until a deep brown crust forms.
6. Finish if needed. Move the steak to a 375°F (190°C) oven for 10 to 15 minutes, or keep cooking over lower heat on the grill. Check the temperature in the thickest part with a food thermometer. Cook until it reaches 145°F.
7. Rest. Let the steak rest for at least 3 minutes, and up to 10 minutes for the juiciest slices.
8. Slice across the grain. Cut thin slices across the muscle fibers and serve right away.

How to Slice London Broil Against the Grain

Slicing is the step that decides whether your london broil steak is tender or chewy. Lean steaks like flank and top round have long muscle fibers, and these fibers run in one direction. This direction is called the grain.

1. Look at the steak and find the lines running along the meat.
2. Turn the steak so those lines run left to right in front of you.
3. Cut straight across the lines in thin slices, about 1/4 inch thick.
4. For a wide steak, cut it in half along the grain first, and then slice each half across the grain.

Slicing across the grain makes the fibers short, so each bite is easy to chew. If you slice with the grain, even a perfectly cooked steak can feel tough.

Which Cooking Method Is Best for London Broil?

All three methods work. The best one depends on your kitchen and the thickness of your steak.

Grilling

Grilling gives the most smoky, charred flavor. Oil the grates, cook over high heat, and move the steak to a cooler part of the grill if the outside browns before the inside is done. USDA advice is to use a food thermometer on the grill, because meat browns fast on the outside.

Broiling

Broiling is the easiest indoor method. The Beef Checkoff’s classic recipe sets the top round steak on a broiler rack about 3 to 4 inches from the heat, and it takes around 27 to 29 minutes to reach 145°F for a steak that is 1 to 1 1/2 inches thick. A thinner flank steak cooks faster, so start checking the temperature early.

Pan-Searing and Finishing in the Oven

This is the method in the recipe card. Sear the steak in a hot, heavy skillet for a crust, and then move it to the oven so it cooks evenly without burning the outside.

What Temperature Should London Broil Reach?

The USDA says to cook beef steaks to a minimum internal temperature of 145°F, measured with a food thermometer, and then let them rest for 3 minutes. This is the temperature we recommend for this london broil steak.

• Use a thermometer. Color and cooking time are not reliable. Put the thermometer into the thickest part of the steak.
• Check early. Start checking before the time is up, since thickness changes everything.
• Rest the steak. Resting helps the juices settle, and it is part of the USDA safety guidance.
• Tenderized steak. If the steak was tenderized with a mallet, blades or needles, the 145°F rule matters even more. The USDA explains that this process can push bacteria from the surface into the center.

Tips for Tender, Juicy London Broil Steak

Follow these tips for a tender london broil steak every time:

• Marinate long enough. At least 4 hours gives the acid and salt time to work.
• Do not marinate too long. Past a day or two, the acid can make the meat mushy.
• Pat the steak dry. A wet steak steams instead of browning.
• Use high heat. A hot surface gives a deep crust, and it keeps the cooking time short.
• Do not overcook. Lean cuts dry out quickly once they go past the target temperature.
• Rest before slicing. Cutting right away lets the juices run out onto the board.
• Slice thin and across the grain. This is the most important tip.

Can You Marinate London Broil Too Long?

Yes, you can. The USDA says most recipes for marinating meat call for 6 to 24 hours. It is safe to leave meat in the marinade longer, but after about two days the marinade can break down the fibers and make the meat mushy. Because this marinade has lemon juice and vinegar, we suggest 4 to 12 hours.

Always marinate in the refrigerator, not on the counter. The marinade that touched raw steak should be thrown away. If you want to use it as a sauce, the USDA says to boil it for a few minutes first, or reserve a portion before the raw meat goes in.

How to Tenderize London Broil

You can tenderize a lean steak in three ways:

• Marinating: Acidic ingredients like lemon juice and vinegar soften the surface of the meat.
• Pounding or scoring: A meat mallet or shallow cuts in the surface break up the fibers. This is a form of mechanical tenderizing, so cook the steak to 145°F.
• Enzymes: Fresh pineapple and papaya contain enzymes that soften meat quickly. Use them sparingly and do not leave the steak in them for long.

For this recipe, the marinade and thin slicing are enough to get a tender result.

Troubleshooting London Broil Steak

Most problems with london broil steak come from the heat, the timing or the slicing. Here is how to fix each one.

If the Steak Is Tough

The usual causes are overcooking, skipping the marinade, or slicing with the grain. Use a thermometer, marinate for at least 4 hours, and slice thin across the grain.

If the Steak Is Dry

A lean steak dries out when it cooks past the target temperature or loses its juices on the cutting board. Pull it off the heat at the right temperature and rest it before slicing.

If the Steak Is Too Salty

Soy sauce and Worcestershire sauce both add salt. Use reduced-sodium soy sauce and do not marinate longer than the recipe says.

If You Cannot Get a Good Crust

A wet steak or a pan that is not hot enough makes gray meat. Pat the steak dry and let the pan get very hot before you add it.

London Broil Steak Variations

• Garlic-herb. Use extra garlic and fresh thyme, and skip the balsamic vinegar.
• Smoky. Add 1 teaspoon of smoked paprika to the marinade.
• Spicy. Add chili flakes or a spoonful of hot sauce.
• Sweet and savory. Use honey or brown sugar for the sweetener, which browns nicely on the grill.
• Gluten-free. Use tamari or gluten-free soy sauce and check the Worcestershire sauce label.

What to Serve With London Broil Steak

Serve slices with roasted broccoli, baked potatoes in the oven or sauteed mushrooms with garlic. For a lighter meal, add a broccoli salad or a classic Southern potato salad. Sauces like chimichurri, horseradish cream or a spoonful of the reserved marinade also go well.

How to Store, Freeze and Reheat London Broil

The USDA Food Safety and Inspection Service says to refrigerate leftovers within 2 hours of cooking and to eat them within 3 to 4 days.

• Refrigerator: Store slices in an airtight container for 3 to 4 days.
• Freezer: The USDA says leftovers can be frozen for 3 to 4 months. Wrap the slices tightly.
• Reheating: The USDA advises reheating leftovers to 165°F. Warm the slices in a skillet with a splash of broth, covered, so they stay moist.

Ways to Use Leftover London Broil

Leftover london broil steak makes quick, tasty meals the next day:

• Steak sandwiches: Pile thin slices on toasted rolls with onions and cheese.
• Steak tacos: Warm the slices and serve them in tortillas.
• Steak salad: Add cold slices to greens with tomatoes and a vinaigrette.
• Fried rice or stir-fry: Cut the slices into strips and add them at the end.
• Quesadillas: Fold slices with cheese in a tortilla and toast.

Frequently Asked Questions About London Broil Steak

What is the best cut of meat for London broil?

Flank steak and top round are the two most common choices. Flank is flat and cooks faster, while top round is thicker and leaner. Both work well when marinated, cooked hot and sliced thin. Look for a steak of even thickness so it cooks evenly.

Is London broil the same as flank steak?

Not exactly. London broil describes a method of marinating, cooking over high heat and slicing thin, not a single cut. Stores may sell flank steak or top round under that name, so check the label. Either one makes a good london broil steak.

Can I cook London broil in a slow cooker?

You can, and slow cooking makes the meat very soft, but the texture is more like pot roast than seared steak. For the classic london broil steak texture, cook it hot and fast, then slice it thin across the grain.

How long should I marinate London broil?

Marinate for at least 4 hours and up to 12 hours in the refrigerator. The USDA says most recipes call for 6 to 24 hours, and it warns that meat can turn mushy after about two days. Citrus and vinegar can work faster, so do not go too long.

What internal temperature should London broil reach?

The USDA says beef steaks should reach 145°F, measured with a food thermometer, followed by a 3-minute rest. Put the thermometer into the thickest part of the steak. Slice it thin across the grain for the most tender bites.

Why is my London broil tough?

Tough london broil steak usually comes from overcooking, skipping the marinade or slicing with the grain. Marinate for at least 4 hours, cook only to the target temperature, rest the steak, and then cut thin slices across the grain for the most tender bites.

Can I freeze London broil after cooking?

Yes. Cool the slices quickly, wrap them tightly in freezer paper or bags, and freeze them. The USDA says leftovers can be frozen for 3 to 4 months. Thaw them in the refrigerator, then reheat the london broil steak to 165°F before serving.

Final Thoughts

London broil steak is proof that an affordable cut can taste special. Marinate the steak, cook it to a safe temperature, let it rest, and slice it thin across the grain. Serve it with your favorite sides, and save the leftovers for sandwiches and tacos.

Did you make it? Please leave a star rating and a comment below. Your feedback helps other readers, and it helps us improve the recipe. For more beef dinners, you can also try our balsamic caprese grilled steak, steak gorgonzola alfredo or easy taco lasagna.

More Steak and Beef Dinners to Try

• Balsamic flank steak with zucchini and whipped feta
• Best skirt steak marinade
• Balsamic caprese grilled steak
• Steak gorgonzola alfredo
• Crock pot garlic butter steak bites
• Best Philly cheesesteak recipe
• Garlic steak tortellini
• Cowboy butter prime rib
• Steak and queso rice

Sources and further reading

• Grilling and Food Safety (USDA Food Safety and Inspection Service)
• Mechanically Tenderized Beef (USDA Food Safety and Inspection Service)
• Leftovers and Food Safety (USDA Food Safety and Inspection Service)
• Classic London Broil (Beef. It’s What’s For Dinner.)
• FoodData Central (U.S. Department of Agriculture), used for the nutrition estimate

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