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Juicy, Flavorful London Broil Made Easy (No Grill Needed!): If you’ve ever thought London Broil was too tough or tricky, my London Broil recipe will change your mind. With a simple marinade and the right cooking method, you’ll get a juicy, flavorful steak that slices beautifully and works for everything from weeknight dinners to date night in.
My London Broil recipe is all about bold flavor and tender results, without a lot of fuss!
Don’t want all the extras in a recipe post? We provide a skip to recipe button in the top left corner, as well as a clickable table of contents, just below, to help make this page easier to navigate.
At Sweet C’s, I add lots of tips in all of my recipes – because I am a home cook without any formal training, and I find I am more confident making dishes when I understand why it works, and what each ingredient means to the flavor of a recipe. My goal is for even the most beginner home cook to feel empowered in the kitchen.
Table of contents
How to Make London Broil
This London Broil recipe turns an affordable cut of beef into a tender, juicy, flavor-packed main dish with just a simple marinade and a quick cook. This dinner is perfect for a weeknight meal, backyard BBQ, or even meal prep, it’s big on flavor without the fuss.
London Broil Recipe Ingredients
To make this recipe, we will need the following ingredients:
- Top Round or Flank Steak (3 lb): This is the star of the dish. Top round and flank steak are lean cuts of beef with good flavor. When properly marinated and cooked, they become tender and flavorful.
- Olive Oil (3 tbsp): Olive oil serves as the primary fat in the marinade. It helps coat the steak, infuse it with flavor, and keep it moist during cooking.
- Red Wine Vinegar (3 tbsp): Red wine vinegar adds acidity to the marinade. It helps tenderize the meat and contributes a tangy, slightly sweet flavor.
- Garlic (5 cloves): Garlic is a key flavor enhancer in this recipe. It adds a robust, aromatic quality to the marinade and infuses the steak with its savory essence.
- Fresh Chopped Parsley (1 tbsp): Fresh parsley brings a vibrant, herbaceous note to the marinade, enhancing the overall flavor profile.
- Fresh Chopped Oregano (1 tbsp): Oregano contributes earthy and slightly citrusy notes, complementing the other herbs and spices in the marinade.
- Fresh Thyme (½ tbsp): Thyme offers a subtle, earthy flavor with a hint of lemon. It pairs well with the other herbs and helps balance the marinade.
- Sea Salt (2 tsp): Sea salt not only seasons the meat but also helps tenderize it by drawing out moisture from the surface. It enhances the steak’s natural flavors.
- Ground Black Pepper (1 tsp): Black pepper provides a gentle heat and complements the other seasonings. It also adds a layer of complexity to the marinade.
Steps to Make the Best London Broil
Once you’ve gathered your ingredients, we will use this method:
Pound Steak
Beat steak with a mallet on both sides to help keep meat tender.
Marinate
Marinate for 30 minutes to overnight.
Broil
Broil in a preheated pan under a 500F broiler until browned on both sides.
Rest
Rest london broil on cutting board for at least 10 minutes before slicing.
Serve & Enjoy!
Slice against grain and garnish with fresh chives or green onions as desired.
Tips and Tricks to Perfect London Broil
Choose the Right Cut: London broil typically uses a top round or flank steak. Look for a well-marbled piece of meat with even thickness for more consistent cooking.
Marinate for Flavor: Marinating the meat is essential for both flavor and tenderness. Use a marinade that includes acidic ingredients like vinegar, citrus juice, or yogurt, as these help break down muscle fibers. Flavorful marinade ingredients can include garlic, soy sauce, Worcestershire sauce, and herbs.
Pierce the Meat: To allow the marinade to penetrate deeper into the meat, pierce the steak with a fork or make shallow cuts with a knife before marinating.
Marinate Long Enough: Aim to marinate the London broil for at least 4-6 hours or, ideally, overnight in the refrigerator. This extended marination time enhances flavor and tenderness.
Bring to Room Temperature: Before cooking, remove the steak from the refrigerator and let it sit at room temperature for about 30 minutes. This helps the meat cook more evenly.
Preheat the Grill or Oven: Whether you’re grilling or broiling, preheat your cooking surface thoroughly. A hot grill or broiler sears the meat quickly, sealing in juices.
Sear at High Heat: Sear the London broil over high heat for a short period, about 2-3 minutes per side. This caramelizes the outer surface, adding flavor and locking in juices.
Use a Meat Thermometer: To achieve the desired level of doneness, use a meat thermometer. For medium-rare, aim for an internal temperature of 130-135°F (54-57°C). Remember that the steak’s temperature will continue to rise slightly after removing it from the heat source during resting.
Let It Rest: After cooking, let the London broil rest for about 5-10 minutes under loosely tented foil. Resting allows the juices to redistribute throughout the meat, ensuring a juicy result when sliced.
Slice Thinly Across the Grain: To maximize tenderness, slice the London broil thinly and against the grain. Cutting against the grain shortens the muscle fibers, making each bite more tender.
Serve with a Sauce or Marinade: London broil pairs well with sauces or marinades. You can use the leftover marinade (boiled to kill any bacteria) or make a fresh sauce with complementary flavors.
Experiment with Seasonings: Don’t hesitate to season the meat with additional herbs and spices before cooking to enhance flavor further.
London Broil Recipe FAQs
When is London broil done?
The internal temperature on a London broil should read 135 degrees for medium rare and 145 degrees for medium, 155 for well done.
London broil cooks extremely quickly under a broiler – about 6-7 minutes per side.
London broil is a cooking method rather than a specific cut of meat. It typically involves marinating and grilling or broiling a lean cut of beef, often top round or flank steak. The name “London broil” likely originated from a traditional method of preparing tougher cuts of meat by broiling or grilling them to improve tenderness.
While top round and flank steak are commonly used for London broil, you can experiment with other lean cuts like sirloin or skirt steak. Just keep in mind that different cuts may require slightly adjusted cooking times.
It’s recommended to marinate London broil for at least 4-6 hours or, ideally, overnight in the refrigerator. Longer marination times allow the flavors to penetrate the meat and tenderize it further.
You can use the leftover marinade as a sauce, but it should be boiled first to kill any potential bacteria from the raw meat. Boil it for a few minutes, then you can use it as a sauce or glaze for the cooked London broil.
The best way to determine the doneness of London broil is by using a meat thermometer. For medium-rare, aim for an internal temperature of 130-135°F (54-57°C). Remember that the meat will continue to cook slightly as it rests.
London broil pairs well with a variety of side dishes, including roasted vegetables, mashed potatoes, a fresh green salad, or garlic bread. Consider your preferences and any accompanying sauces or marinades when choosing sides.
To reheat London broil without overcooking, slice it thinly and reheat in a skillet with a bit of butter or oil over low to medium heat. This method helps maintain the meat’s tenderness.
Yes, you can freeze cooked London broil. Allow it to cool completely, wrap it tightly in plastic wrap or aluminum foil, and place it in an airtight container or freezer bag. It can be stored in the freezer for up to three months.
What to Serve With London Broil
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The Best Easy London Broil Recipe
Ingredients
- 3 lb top round or flank steak
- 3 tbsp olive oil
- 3 tbsp red wine vinegar
- 5 cloves garlic
- 1 tbsp fresh chopped parsley
- 1 tbsp fresh chopped oregano
- ½ tbsp fresh thyme
- 2 tsp sea salt
- 1 tsp ground black pepper
Instructions
- Mince garlicIn a small bowl, combine olive oil, red wine vinegar, garlic, parsley, oregano, and thyme.
- Place steak into a casserole dish and pour marinade over the top.
- Cover, and place in the fridge for 3 hours. (If you are in a pinch 30 minutes minimum)
- Remove steak from the fridge, rinse the marinate off the meat and pat it dry. Season the meat with salt and pepper and let come to room temp (this should take about 20 minutes.)
- Preheat oven broiler to 500 degrees F (broiler on high.)
- Add cast iron pan to oven to get it scorching hot while steak comes to room temperature.
- Add steak to pan after marinating.
- Place under broiler for 7 minutes each side.
- Remove from heat and let rest 10 minutes before serving.
- Cut pieces at an angle to serve. Enjoy!
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Do you add the salt & pepper to the marinade? Listed as ingredients, but not seeing when to add
Woops, actually you will want to pat the meat dry after marinating and season it generously with salt and pepper before cooking. I will update the recipe!