This easy London Broil recipe makes a tender, juicy steak that can be grilled or popped under the broiler!
Flank steak is marinated in a savory marinade and cooked to perfection for a tender juicy steak any time of year!
- This steak is tender, juicy, and delicious every time!
- The marinade breaks down tough fibers and adds lots of flavor.
- This marinade uses simple ingredients you likely have on hand.
- London broil marinates for up to 24 hours so you can make it ahead and cook just before serving—perfect for guests.
What You’ll Need For London Broil
- Beef: The term “London Broil” refers to the cooking method not the cut of beef. Look for cuts labeled London Broil or flank steak, or use skirt steak or top round steak.
- Oil: Use olive oil or any light-flavored oil.
- Acid: Balsamic vinegar is the acid in this marinade; it’s needed to break down the meat and tenderize it.
- Flavor: Soy sauce adds salt and umami, while garlic and herbs add flavor.
- Butter: A bit of melted butter before broiling/grilling helps with browning.
How to Cook London Broil
This easy London Broil recipe makes a tender, juicy steak that can be grilled or popped under the broiler!
- Tenderize and score the steak for marinating (recipe below).
- Whisk marinade ingredients together and marinate the steak for 2 to 24 hours.
- Brush with melted butter. Grill steak or broil to desired doneness.
- Rest, slice, and serve.
Serve with melted herb butter and your favorite steak sauce.
Pro Tips
- An instant-read meat thermometer will ensure London Broil is not under or overcooked. Properly cooked steak should read 125°F for rare up to 130°F for medium-rare.
- Once the steak is cooked to your liking, it will continue to cook as it rests, so you can pull the steak a few degrees shy of those numbers if desired and wrap it in aluminum foil.
- Cutting across the grain is a simple trick for tender meat! The grain is the direction of the muscle fibers, and when you slice against it, you make those fibers shorter and for more tender bites.
Leftovers?
- Store leftover London Broil in an airtight container in the refrigerator for up to 4 days.
- Leftovers are great in Beef Barley Soup or as a steak sandwich.
- Freeze London Broil in a zippered bag for up to one month and thaw in the refrigerator before serving cold or reheating.
Did you enjoy this recipe for London Broil? Be sure to leave a comment and rating below.
London Broil
A flavorful marinade ensures juicy tender meat that cooks up quickly under the broiler.
Pound the steak on each side with the textured side of a meat mallet or poke it all over with a fork to tenderize. Using a sharp knife score diagonal lines, ⅛-inch deep on each side of the meat.
In a casserole dish or glass baking dish, combine the oil, soy sauce, balsamic vinegar, Worcestershire sauce, garlic, thyme, and rosemary.
Add the flank steak and cover with plastic wrap. Marinate for at least 2 hours or up to 24 hours, turning occasionally.
Line a rimmed baking sheet with foil for easy clean up (optional). Set aside.
Preheat the broiler to high heat (500°F) and set the rack 6-inches below the broiler or preheat the grill to high heat.
Remove the steak from the marinade and let the excess drip off. Dab the steak dry with a paper towel.
Brush the melted butter over the steak and season with salt and pepper.
Broil or grill for 4 to 6 minutes per side or until the steak reaches the desired doneness.
Rest for 6 to 8 minutes.
Cut the meat ½-inch thick across the grain. Serve with butter if desired.
- You can use top round or flank steak for this recipe.
- Wrap leftovers and store up to 4 days in the refrigerator or up to one month in the freezer.
Calories: 421 | Carbohydrates: 3g | Protein: 50g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 146mg | Sodium: 885mg | Potassium: 832mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 128IU | Vitamin C: 1mg | Calcium: 59mg | Iron: 4mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Beef, Entree, Main Course
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