Recipe

Classic London Broil Recipe

A classic London broil that eats tender and juicy with a bright, garlicky marinade, a hot sear, and a quick oven finish. Slice it thin and you have steakhouse vibes on a weeknight.

By Matt Campbell

•

4.8

Jump to Recipe

London broil is one of those old-school recipes that feels like it should be complicated, but it is basically just marinate, sear, finish, slice. The whole trick is treating a budget-friendly cut like it is a VIP: give it time in a punchy marinade, cook it hot for a proper crust, then slice it thin against the grain so every bite stays tender.

When I say this eats “light,” I am not claiming steak turns into a cloud. I mean it feels tender and buttery instead of heavy or chew-forward. The marinade brings brightness, the quick cook keeps it juicy, and the thin slices make it insanely easy to eat. Toss those slices over a salad, tuck them into a warm roll, or serve them with cozy carbs and a crisp green side. It plays nice with everything.

Why It Works

Tender results from smart slicing: thin cuts against the grain shorten muscle fibers so the steak eats softer.
Big flavor without fancy ingredients: soy sauce, garlic, a little sweetness, and acid do the heavy lifting.
Fast cook, juicy center: a hard sear plus a quick oven finish gives you browned edges and a rosy middle.
A built-in sauce: we reduce the leftover marinade (safely) into a glossy drizzle that makes the whole plate taste intentional.

Pairs Well With

Creamy Mashed Potatoes
Crispy Roasted Broccoli
Quick Caesar Salad
Buttered Egg Noodles

Storage Tips

Keep It Juicy

Fridge: Store sliced steak in an airtight container for up to 4 days. If you have any sauce, spoon a little over the slices before chilling. It helps prevent that dry, sad leftover steak vibe.

Freezer: Freeze tightly wrapped portions for up to 2 months. Thaw overnight in the fridge.

Reheat: For best texture, warm gently. Think low heat in a covered skillet with a splash of broth or water, or a quick dip in warm au jus. Microwave works, but do 50 percent power in short bursts so it does not seize up.

Leftover ideas: Steak salad, steak and egg breakfast, quick stir fry, or a toasted sandwich with horseradish mayo.

Common Questions

What cut of meat is London broil?

“London broil” is often a method more than a specific cut. In many grocery stores it is sold as top round. This recipe also works great with flank steak or top sirloin. The key is high heat to build a crust, then pulling it at the right temperature and slicing thin against the grain.

Why is my London broil tough?

The usual culprits are: not enough marinating time, overcooking, or slicing with the grain. Let it rest 10 minutes, then slice thin across the grain at a slight angle.

How long should I marinate London broil?

Minimum 2 hours, ideal 8 to 12 hours. If you are using a very salty marinade, do not push past 24 hours or it can start to cure the surface and change the texture.

What internal temperature should I aim for?

For the most tender bite, pull at 125 to 130 F for medium-rare. After a 10 minute rest, the final temp often lands around 130 to 135 F, depending on thickness. If you prefer medium, aim to pull at 135 to 140 F.

Can I broil it instead?

Yes. If you want broiler char, you can broil from raw, flipping once, until it reaches your target temperature. For this recipe as written (sear plus finish), the oven at 400 F is the safest way to avoid burning the sugary, garlicky marinade.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large zip-top bag or shallow dish (for marinating)
Cast iron skillet or heavy oven-safe pan
Tongs
Instant-read thermometer
Sheet pan and rack (optional)
Cutting board and sharp knife

I started making London broil when I was in my “feed-a-crowd-on-a-budget” era, which is basically every era if we are being honest. It was the first steak dinner I could pull off that felt restaurant-ish without needing a fancy cut. The moment it clicked for me was realizing the whole thing is won or lost in two places: the marinade and the slicing. Once I stopped carving thick chunks and started shaving thin slices against the grain, it went from chewy to dangerously snackable. Now I make it when I want a big payoff dinner that still leaves room for messy, fun cooking.

Classic London Broil Recipe

(4.8 Reviews)

Prep Time 15 mins (plus marinating)

Cook Time 10 to 14 mins

Total Time 40 mins (plus marinating)

Servings 6

Ingredients

2 to 2 1/2 pounds London broil (top round) or flank steak
1/3 cup low-sodium soy sauce
3 tablespoons olive oil
3 tablespoons balsamic vinegar (or red wine vinegar)
2 tablespoons Worcestershire sauce
2 tablespoons brown sugar or honey
4 cloves garlic, minced
1 tablespoon Dijon mustard
1 teaspoon kosher salt (use 1/2 teaspoon if your soy sauce is not low-sodium)
1 teaspoon black pepper
1 teaspoon smoked paprika (optional, for extra char flavor)
1 tablespoon chopped fresh rosemary or thyme (or 1 teaspoon dried)
1 tablespoon neutral oil (avocado or canola) for searing
1 tablespoon butter (optional, to finish the sauce)
1 tablespoon chopped parsley (optional, for serving)

Instructions

Marinate the steak. In a bowl, whisk soy sauce, olive oil, vinegar, Worcestershire, brown sugar, garlic, Dijon, salt, pepper, paprika (if using), and herbs. Add steak to a zip-top bag or shallow dish, pour in marinade, and coat well. Refrigerate at least 2 hours, ideally 8 to 12 hours. Flip once if you remember.
Optional: take the chill off. Pull the steak from the fridge 30 to 45 minutes before cooking for more even cooking. Do not leave it out longer than about 1 hour.
Preheat the oven. Heat oven to 400 F and set a rack in the middle.
Pat dry for a better sear. Remove steak from marinade and let excess drip off. Use paper towels to pat it dry, and wipe off any big pieces of garlic or herbs clinging to the surface so they do not scorch in the pan. For the sauce: pour the used marinade into a small saucepan (you will boil it).
Sear. Heat a cast iron skillet over medium-high until very hot. Add neutral oil. Sear steak 2 to 3 minutes per side until a deep brown crust forms. If the steak has a fat cap, hold it on its edge for 20 to 30 seconds to render a bit.
Finish in the oven. Slide the skillet into the oven (careful, the handle is hot) and roast 4 to 8 minutes, depending on thickness, until an instant-read thermometer hits 125 to 130 F for medium-rare. As a rough guide, 1 to 1 1/2 inches thick usually lands in that range, but start checking early. Top round and flank go from perfect to overdone fast.
Rest. Transfer steak to a cutting board and rest 10 minutes. Do not skip this. It is the difference between juicy slices and a puddle.
Make the quick sauce (optional but recommended). While the steak rests, bring the reserved used marinade to a hard boil in a saucepan. Boil for at least 5 minutes to reduce slightly. Do not use the marinade for serving unless it has been boiled. Turn off heat and whisk in butter if using for a glossy finish.
Slice thin against the grain. Find the direction of the muscle fibers and slice across them at a slight angle. Thin slices are the whole tender, buttery vibe of London broil.
Serve. Drizzle with sauce, sprinkle with parsley, and taste for salt. Add a squeeze of lemon if you want extra brightness.

Nutrition information is estimated.

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