Recipe

Tender Marinated London Broil

A bold, garlicky marinade plus a hot, fast cook gives you steakhouse flavor with sliceable, weeknight-friendly results.

By Matt Campbell

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4.8

Sliced medium-rare London broil fanned on a cutting board with glossy marinade juices and chopped parsley

London broil has a reputation. It is either shockingly tender and beefy, or it eats like a leather belt. The difference is not luck, it is a few smart moves: a marinade that actually does something, a very hot cooking method, and slicing it correctly so every bite feels like you knew what you were doing.

This version goes for big, cozy flavor with accessible ingredients. Soy sauce and Worcestershire bring the savory backbone, vinegar helps the marinade cling and slightly softens the surface, brown sugar helps the crust, and garlic and herbs make the whole kitchen smell like you planned ahead. You kind of did, but only barely.

A raw London broil in a zip-top bag covered in dark marinade on a rimmed baking sheet

Why It Works

More tender texture: A vinegar and soy-based marinade deeply seasons the surface and helps the salt penetrate over time.
Fast, high-heat cooking: London broil (usually top round or flank) likes a quick sear, broil, or hot grill, with the thermometer doing the final decision-making.
Big crust, juicy center: A touch of brown sugar plus high heat creates crisp edges without drying the inside.
Slicing is everything: Cutting thinly against the grain turns a potentially chewy cut into a tender one.
Flexible serving: Eat it as a steak dinner, then use leftovers for sandwiches, salads, and rice bowls.

Pairs Well With

Storage Tips

Keep It Tender Tomorrow

London broil is one of those meats that can go from great to dry if you reheat it like a brick. Store and warm it gently and you are golden.

Fridge: Cool leftovers, then store in an airtight container for up to 4 days. I like to keep any juices in the container because they protect the meat.
Freezer: Freeze sliced steak in a freezer bag with as much air pressed out as possible for up to 2 months. Thaw overnight in the fridge.
Reheat without sadness: Warm slices in a skillet over medium-low with a splash of beef broth or water, just until heated through. Or go no-heat and use it cold in salads and sandwiches.
Meal prep tip: Slice only what you will eat that day. Keeping the rest as a larger piece helps it stay juicier.

Serving Ideas

Steakhouse plate: Serve with roasted potatoes and a quick horseradish sour cream.
Big salad energy: Slice over arugula with shaved parmesan, cherry tomatoes, and a lemony vinaigrette.
Rice bowl situation: Add sliced steak to rice with cucumbers, scallions, and a drizzle of the boiled marinade.

Common Questions

What cut of meat is London broil?

“London broil” is usually a method, not a specific cut. In most grocery stores it means top round or sometimes flank steak. This recipe works for either, but top round benefits the most from marinating and careful slicing.

How long should I marinate London broil?

For best results, marinate for 8 to 24 hours. Minimum is 2 hours if you are in a hurry. Avoid going past 24 hours with a vinegar-heavy marinade or the surface can get a little mushy.

Does marinade really season the meat all the way through?

Mostly, marinade flavors live on the surface. Over time, the salt in the marinade can move deeper, which is where the “wow, that tastes seasoned” effect comes from. Garlic, herbs, and most aromatics are more like a great jacket, not a deep soak.

Does vinegar tenderize London broil?

It can soften the surface by denaturing proteins and helping the marinade cling. It will not magically tenderize the center of a thick steak. The real tenderness comes from not overcooking and slicing thinly against the grain.

Should I broil it or grill it?

Either works. Broiling is great when you want steakhouse vibes without stepping outside. Grilling adds smoke and makes the crust even better. Use the same target doneness either way.

What internal temperature should I aim for?

For top round, I recommend pulling at 125°F to 130°F for medium-rare, then resting. It will rise a few degrees. Medium is around 135°F to 140°F. Going much past that can make it tougher.

Why is my London broil tough even after marinating?

The usual culprits are overcooking or slicing with the grain. Cook to temperature, rest the meat, then slice thinly against the grain at a slight angle.

Can I use the marinade as a sauce?

Not as-is, since it touched raw meat. Safest options: reserve some marinade before it touches the steak, or pour the used marinade into a small saucepan and bring it to a rolling boil for at least 1 minute (longer at high altitude), then simmer 3 to 5 minutes. For extra shine, whisk in a little butter at the end.

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 nonreactive bowl for marinating
Rimmed baking sheet (handy for carrying and catching drips)
Cast iron skillet or grill (broiler also works)
Instant-read thermometer
Tongs
Cutting board
Sharp knife for thin slicing

I used to think London broil was just “that big steak” someone’s dad cooked until it was aggressively done, then sawed into thick slabs. The first time I treated it like it deserved a little respect, a real marinade, a ripping-hot cook, and a proper rest, it completely changed. Suddenly it was juicy, deeply seasoned, and the slices actually folded when you picked them up.

Now it is one of my favorite budget-friendly dinner moves because it feels like a flex without being fussy. Also, the leftovers make a sandwich that can ruin your productivity for the rest of the afternoon. Consider yourself warned.