Recipe

Flavorful London Broil Recipe

A juicy, boldly seasoned London broil with a bright herb citrus marinade, crisp char, and a fast sauce that tastes like you tried way harder than you did.

By Matt Campbell

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4.8

Slices of medium-rare London broil fanned on a cutting board with a glossy herb citrus sauce and a lemon half nearby

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London broil is one of those weeknight glow-ups that feels fancy, feeds a crowd, and still lets you keep your kitchen energy relaxed. We are taking a lean cut of beef (usually top round or flank), giving it a fresh, vibrant marinade that actually does something, then cooking it hot and fast for crisp edges and a rosy center.

The secret is balance. You want salt and umami to season the meat, acid to wake everything up, and a little sweetness to help browning. Then you slice it thin against the grain and suddenly that budget-friendly cut eats like a steakhouse plate.

A close-up photograph of a whisk stirring an herb citrus marinade in a glass bowl

Why It Works

Big flavor, not a complicated ingredient list: soy sauce, citrus, garlic, and herbs do the heavy lifting.
Juicy results from a lean cut: the marinade seasons deeply, while a hot sear builds those crisp edges.
Fast sauce option: a quick simmer with reserved marinade gives you that glossy, restaurant vibe (with clear safety steps if you use the “used” marinade).
Reliable slicing method: thin slices against the grain keep it tender and easy to chew.

Pairs Well With

Storage Tips

Refrigerate: Store sliced London broil in an airtight container for up to 4 days. Drizzle a spoonful of any sauce or juices over the slices before sealing. It helps keep things tender.

Freeze: Freeze in a freezer bag with as much air pressed out as possible for up to 2 months. Thaw overnight in the fridge.

Reheat without drying out: Warm slices gently in a covered skillet with a splash of broth or water over low heat, just until heated through. Or eat it cold in a sandwich or salad, which is honestly one of the best leftover situations.

A real photograph of sliced leftover London broil in a glass meal prep container with a small cup of sauce

Common Questions

What cut of meat is London broil?

“London broil” is usually a method, not a single cut. Most commonly it is top round (lean, affordable) or flank steak (beefier and a little more naturally tender). In some regions, you will also see sirloin tip or other round steaks labeled “London broil.” This recipe works with all of them. Just cook to temperature and slice thin against the grain.

How long should I marinate London broil?

For best flavor, aim for 6 to 12 hours. Minimum is about 2 hours. Since top round is lean, I do not recommend going past 24 hours because the acid can start to make the surface a little mealy.

How do I make London broil tender?

Three things: do not overcook it, let it rest, and slice thinly against the grain. If you are unsure about the grain, look for long muscle lines and cut across them like you are making short little “threads.” Pro tip: identify the grain direction before cooking, when it is easiest to see.

What internal temperature should I cook it to?

For best texture on lean cuts, pull it at 125°F to 130°F for medium-rare, then rest 10 minutes. It will rise a few degrees. If you prefer medium, pull at 135°F to 140°F.

Food safety note: USDA guidance for whole cuts of beef is 145°F with a 3-minute rest. Many people choose lower temps for tenderness, especially with lean cuts. Use your judgment and serve to your comfort level.

Can I cook this in the oven instead of on the grill?

Yes. Sear it in a hot skillet first, then finish in a 425°F oven until it hits your target temperature. The sear gives you the flavor. The oven gives you control.

Is it safe to use the marinade as a sauce?

Only if you do it safely. Best option: reserve a portion of the marinade in the fridge before it touches raw meat. If you want to use the “used” marinade, you must bring it to a full rolling boil, then simmer for several minutes, stirring, so it is heated through. (Larger volumes or thicker sauces can take a bit longer.) Otherwise, discard it.

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 baking dish (for marinating)
Whisk and measuring spoons
Cast iron skillet, grill pan, or outdoor grill
Instant-read thermometer (highly recommended)
Tongs
Cutting board and sharp knife (for thin slicing)
Small saucepan (helpful if grilling and you want the sauce)

I learned to love London broil the way a lot of people do, by trying to make a cheaper cut taste like something you would order out. The first time I cooked it, I sliced it wrong and chewed for what felt like an entire movie. The second time I marinated it with citrus and herbs, cooked it hot, let it rest, and sliced it thin against the grain. Completely different story. Now it is one of my favorite “feed everyone, look impressive” dinners, especially when I want bright flavor without a ton of kitchen drama.