London Broil is marinated juicy, flavorful, buttery tender steak that takes minutes to broil in the oven – and it’s inexpensive and feeds a crowd!
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Watch how to Make London Broil
London Broil is the perfect easy, affordable, hand’s-off dinner whether for weeknights or special occasions. It boasts minimal prep with huge tender, juicy dividends. The spectacular marinade is made with soy sauce, balsamic vinegar, lemon juice, brown sugar and seasonings that infuse the steak with complex tangy, sweet and savory notes. To make this recipe, simply marinate the steak and broil – that’s it for a melt-in-your-mouth steak dinner every time – with almost ZERO cleanup! Serve your London Broil recipe with mashed potatoes, honey garlic roasted carrots, fruit salad, and dinner rolls for a complete feast!
London Broil in Oven
Today, I’m bringing you one of the easiest yet tastiest steak recipes out there—London Broil with Herb Butter! This budget-friendly London Broil recipe is mouthwateringly delicious yet SO simple to make.
The marinade takes 5 minutes to whisk together, and the steak takes less than 15 minutes to broil for a hearty, succulent steak dinner that everyone will love. And the best part is – the marinade does all the heavy lifting! It tenderizes your inexpensive steak and transforms it into an intoxicatingly tender, juicy, flavorful steak every time.
When it comes to cooking, this London Broil recipe only requires a couple minutes of broiling on each side, then just top it off with some simple herb butter laced with garlic and lemon zest and watch it drench your steak with more intoxicating flavor. Transform your steak into a complete meal with a simple salad and potatoes and enjoy the chorus of “Mmmm” singing your praises from around the dinner table.
I am going to dive into everything about London Broil – what is London Broil, the best marinade, how to cook, how to serve, etc. so read on or SKIP to the recipe by using the “jump to recipe” button at the top of the page.
What is London Broil?
Don’t let the name fool you, London Broil wasn’t actually created in London and it’s not a specific cut of steak! This American dish refers to a method of cooking steak, or a steak prepared using that method. London Broil is essentially a tough cut of beef (traditionally a flank steak, sometimes top round) that’s been marinated until flavorful and tender, then broiled until medium-rare. Once broiled, the steak is allowed to rest before being sliced thinly across the grain. Sounds impressive, right? Well, it is! But it’s also incredibly easy to prepare.
What does London Broil taste like?
London Broil became extremely popular in America in the 1950s and 1960s. During that time, the American palate preferred higher levels of acidity and put vinegar and lemon juice on practically everything! London Broil is no exception. The marinade contains both lemon juice and balsamic vinegar per traditional recipes but I’ve grounded it with soy sauce and balanced it with brown sugar. The resulting London Broil is tangy and savory with a kiss of sweetness.
As far as the steak itself, this recipe uses flank steak. Flank steak is a cut of meat from the cow’s abdominal muscle. It is incredibly lean and muscular with very little fat but carries an intense, rich, beefy flavor. Flank steak is a relatively long, flat cut of beef, about a foot long, less than one inch thick, with very distinct grains. Although flank steak is a tough cut of meat, it still emerges incredibly juicy and dripping with flavor from the marinade as long as it is not overcooked.
London Broil Ingredients
This recipe has two main components: the marinade and the herb butter that’s added on top. The butter is optional but elevates this lean protein to soaring new heights.
For the London Broil marinade, you’ll need:
For the herb steak butter, you’ll need:
London Broil Marinade: How it Works
This London Broil marinade produces steak dripping with so much intoxicating flavor you will be obsessed all while tenderizing the steak. This marinade is made with marinade essentials: fat, acid, salt, sugar and flavor enhancers. Here’s how it works:
How Long Should You Marinate London Broil?
London Broil should be marinated for at least 4 hours in order to reap the benefits of the tenderizing properties. For the maximum benefit, however, marinate for 12 hours. You don’t want to marinate the steak much longer than 12 hours though because the acid in the marinade will begin to change the structure of the meat and it can become mushy.
How to make London Broil in the Oven
I know I just threw a lot of information about flank steaks at you, but this London Broil recipe is SO EASY. The whole recipe can be broken down into four simple steps:
Step 1: Tenderize Steak
Even if your steak looks even already, you’ll still want to give it a good pounding to tenderize it (works wonders!). Place steak in between two pieces of plastic wrap or I just place it in a freezer size plastic bag. Pound it evenly with a meat mallet or side of a can.
Step 2: Make the London Broil Marinade
Whisk the marinade ingredients together in a large Ziploc bag. Reserve 2 tablespoons to use later. Add the steak, press out excess air, and seal. Massage marinade into the steak with your hands through the outside of the bag.
Step 3: Let the Steak Marinate
Marinate the steak in the refrigerator for at least 4 hours or up to 12 hours. Do not skip this step!
Step 4: How to London Broil in the Oven
Preheat the Broiler to high heat (550 degrees F). Remove the steak from the marinade and place it in a foil lined baking dish. Broil for 4-6 minutes, then flip to the other side and broil for another 5-7 minutes. Note that the pic does not show foil, but you don’t want to skip it or you will be scrubbing extremely stubborn broil stains!
Step 5: Let the Steak Rest
Remove the steak to a cutting board and let rest for 10 minutes before slicing. Then, slice steak into thin strips against the grain (perpendicular to the long strands). Drizzle with the 2 tablespoons of reserved marinade and top with herb butter.
How to Tell When London Broil Is Done
Flank steak and top round are both lean cuts of beef, so it is best not to cook them above medium. Otherwise, they can be tough and chewy instead of juicy. I aim for medium-rare for the juiciest London Broil.
Using a meat thermometer is the easiest way to tell when the steak is done cooking. An internal thermometer should read 130-135 degrees F for medium rare or around 140-145 degrees for medium. Here’s the complete steak temperature breakdown:
Rare steak: 125 degrees F
Medium rare: 135 degrees F
Medium: 145 degrees F *RECOMMENDED*
Medium well: 155 degrees F (not recommended)
Medium Well (not recommended)
Well done: 165 degrees F (not recommended)
NOTE: The USDA recommends cooking steaks to 145°F and resting them for at least 3 minutes for safety.
HOW TO cut London broil
Flank steak and top round both have dense muscle fibers that that you can see running through the steak in one direction – this is called “the grain.” It is important to slice the steak across the grain (meaning the opposite direction/perpendicular to the grain) in order to shorten the fibers. This will ensure your London Broil is melt-in-your mouth tender instead of chewy.
Tips for Cooking London Broil
Although this London Broil recipe is easy and affordable, the lean meat and cooking methods don’t offer much room for error. If you follow these tips and tricks, however, you will achieve perfectly juicy steak every time:
marinating tips:
Cooking Tips:
London Broil Variations
Prepping London Broil Ahead of Time
London Broil is best if marinated up to the time of broiling, but you can make the marinade ahead of time. Whisk the marinade together in an airtight container up to 5 days ahead of time and store in the refrigerator WITHOUT the steak.
Storing and Reheating Tender London Broil
• Storage: Transfer the steak to an airtight container. Store in the refrigerator for up to five days.
• Microwave: Transfer the sliced steak to a microwave-safe plate. Microwave for 60 seconds, then at 15-second intervals as needed.
• Skillet: Warm slices in a skillet on the stove with melted butter or oil over medium-low heat, flipping slices halfway through.
• Oven: Transfer steak to a baking sheet, slather with some melted butter, cover with foil, and reheat at 350 degrees F for 10 minutes or just until warmed through.
Can You Freeze London Broil?
You may freeze the steak after it is cooked or as soon as it’s added to the marinade.
• To Freeze Marinating Steak: Add steak to the marinade in a freezer bag, squeeze out excess air, label it, and freeze it for up to 3 months. Thaw in the refrigerator overnight, then use immediately.
• To Freeze Cooked Steak: After cooking, let it cool completely, transfer it to an airtight container or plastic freezer bag, and squeeze out any excess air. Freeze for 2 to 3 months.
What to serve with this London Broil Recipe
This recipe pairs beautifully with practically everything! We especially love it with Company Mashed Potatoes and Honey Garlic Roasted Carrots, but it is also fabulous with any of the following:
Serving Leftover London Broil
The most common way to serve London Broil is as the main entrée with sides. Just pick any of the sides above and call it dinner! That being said, it is also a chameleon and delicious in salads, pastas, etc. Here are some fun ideas to mix up how you serve this recipe:
• London Broil salad: pick your favorite greens and load them with thinly sliced steak and your favorite veggies such as sweet grilled corn and peppers. Throw in some buttery croutons for crunch, and top with your favorite dressing, such as balsamic or blue cheese.
• London Broil pasta: add chopped steak to any of your favorite creamy pastas such as Fettuccine Alfredo, Sun-Dried Tomato Fettuccine, Cacio e Pepe, Creamy Mushroom Pasta, Pepper Jack Mac and Cheese or Homemade Mac and Cheese. You can also go low carb and serve London Broil with zoodles or spaghetti squash.
• London Broil risotto: stir chopped steak into any of your favorite recipes: Mushroom Risotto, Parmesan Risotto, Spinach Risotto – yum!
• London Broil grain bowls: Chop up steak and add itYou can also top with a fried or soft-boiled egg.
• London Broil baked potatoes: Follow this baked potato recipe. After baking, slice open the potatoes, top with chopped steak and cheese then place back in the oven for 5 minutes or until the cheese melts. Top with sour cream, green onions, etc.
• London Broil scrambled eggs or omelettes: chop up steak then add to scrambled eggs along with mozzarella cheese when the eggs are almost set.
• London Broil frittata: add chopped steak to this scrumptious frittata recipe.
• London Broil wraps: Sliced steak is wrapped in flour tortillas or flatbread with lettuce, tomatoes, and any other desired veggies/toppings, along with something creamy like Greek yogurt.
• Flank steak quesadillas. Sandwich steak, cheese, black beans, and cilantro between two flour tortillas and toast in a skillet to golden, cheesy perfection. Serve with pico de gallo, salsa, salsa verde, and/or guacamole.
London Broil Recipe FAQs
Where to buy steak for London Broil?
Flank steak and top round are widely accessible and should be easy to find at any grocery store. Both cuts are located in the beef section or at the butcher counter. Flank steak sometimes comes packaged in marinade, so make sure to double check the packaging – for this flank steak recipe, we want just the steak.
Can I use top round for London Broil?
London Broil is made with either flank steak or top round steak. I prefer flank steak in this recipe but you are welcome to use top round if you prefer! Top round is thicker, so you will need to adjust the cooking time accordingly.
What to look for when buying London Broil?
Look for flank steak or top round that’s an even, deep red color with a fair amount of fine fat running along the length of the muscles. Look for steak that is smooth verses poorly butchered steak that suffers nicks or gouges from the membrane aggressively being removed. Finally, look for the steak that’s the most uniform in thickness to avoid overcooking thin ends.
How do I store raw steak?
Uncooked steak should be stored in its packaging until ready to marinate or transferred to a freezer bag with all excess air squeezed out. Store in packaging for up to three days.
How do I store cooked London Broil?
London Broil should be stored in the refrigerator in an airtight container for up to five days. London Broil can also be frozen in an airtight container with excess air squeezed out or vacuum-sealed to prevent freezer burn. Frozen steak is good for up to three months.
How much London Broil do I need per person?
The general rule of thumb is to allow 4-8 oz. of steak per person, so an average flank steak will serve 4-8 people. You will need to take into consideration the appetite of your eaters (adults/children) and what else you are serving with the flank steak.
Looking for More Easy Steak Recipes?
The BEST Marinated Flank Steak
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Ingredients
London Broil
- 1 ½ -2 1/2 pounds flank steak
- 1/2 cup olive oil
- 1/3 cup reduced sodium soy sauce
- 1/4 cup balsamic vinegar
- 2 tablespoons lemon juice
- 2 tablespoons brown sugar
- 1 1/2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 TBS EACH onion powder, garlic powder
- 1 tsp EACH paprika, dried oregano, dried parsley, dried basil, pepper
- 1/2 tsp EACH dried thyme, dried rosemary, salt
- 1/2 teaspoon red pepper flakes optional
Herb Butter
- 8 tablespoons (1 stick) unsalted butter room temperature
- 1 1/2 teaspoons lemon zest
- 1 clove garlic finely minced
- 1 1/2 tablespoons chopped fresh chives
- 2 tablespoons finely minced herbs (pick 2-3 of your favs: parsley, tarragon, thyme oregano, rosemary, basil, etc.)
- 1/8 tsp EACH salt, pepper
Instructions
London Broil
- Pound steak with a meat mallet or side of a can to tenderize.
- Whisk marinade ingredients together in a freezer size Ziploc bag. Reserve 2 tablespoons to use later. Add steak, press out excess air and seal. Massage marinade into the steak with your hands through the outside of the bag.
- Marinate in the refrigerator at least 4 hours or up to 12 hours (the longer the better). Meanwhile make the herb butter (instructions to follow).
- When ready to cook, remove the steak from the marinade and place it in a foil lined baking dish and let rest at least 20 minutes. Meanwhile, preheat broiler to high heat (550 degrees F) for 10 minutes.
- Broil steak 6 inches away from the broiler for 5-7 minutes per side (up to 8 minutes for extra thick steak), or until an internal thermometer reads 130-135 degrees F for medium rare or 140-145 degrees for medium. Broiling times WILL VARY depending on thickness of your steak so use a meat thermometer to check for doneness. NOTE: Know where your broiler is! Almost all oven broilers are located at the top of the oven; however, some ovens have a separate broiler drawer located underneath the central oven cavity.
- Remove the steak to a cutting board and let rest for 10 minutes before slicing. Slice steak into strips across the grain (perpendicular to the long strands). Drizzle with the 2 tablespoons reserved marinade and serve with herb butter.
Herb Butter
- Meanwhile, make Herb Butter by mashing all of the Herb Butter ingredients together in a medium bowl until blended. Transfer to a piece of plastic wrap and form into a log as your roll up the plastic wrap. Twist the ends of wrap to secure and place the butter in the refrigerator until firm (about 1 hour) or ready to use.
Video
Notes
Tips and Tricks
- Marinate long enough. I recommend marinating the London Broil for the maximum 12 hours. This will infuse the steak with TONS of flavor and optimal juiciness. On the opposite end of the spectrum, don’t marinate London Broil much longer than 12 hours or the muscle fibers can break down and become mushy.
- Don’t overcook. Don’t overcook your London Broil or it won’t be as juicy. Use a meat thermometer to check for doneness and broil to 140 degrees for medium. The steak will rise to 145 degrees after it rests. Most flank steaks will be done in 4-6 minutes per side, but if your flank steak is on the thick end of the spectrum, it can take up to 8 minutes per side.
- Use a meat thermometer The ONLY way to cook your London Broil to perfection is with a meat thermometer, otherwise it is easy to overcook your steak. A meat thermometer also allows you to accurately cook chicken, beef, pork, etc. to the perfect temperature for optimum juiciness every time.
- Let London Broil rest. While the steak cooks, the juices are forced away from the heat to the middle of the meat. The resting time allows for the redistribution and reabsorption of the juices throughout the whole steak for optimal flavor and juiciness. If you don’t allow for this calming period, valuable juices will seep out and be lost when you slice into the steak, resulting in less juicy beef.
- Slice London Broil across the grain. This will shorten the muscle fibers for tender steak.
- Salt and pepper to taste. If you feel like the London Broil is missing, it is simply salt and pepper. Season to taste so the steak is perfect for YOU!!
- Leftovers: See post for lots of fun ways to serve leftover London Broil.
How to Store and Reheat
- Storage: Transfer London Broil to an airtight container. Store in the refrigerator for up to five days.
- Microwave: Transfer sliced steak to a microwave safe plate. Microwave for 60 seconds then at 15 second intervals as needed.
- Skillet: Warm sliced London Broil in a skillet on the stove with some melted butter or oil over medium-low heat, flipping slices halfway through.
- Oven: Transfer steak to a baking sheet, slather with some melted butter, cover with foil and reheat at 350 degrees F for 10 minutes, or just until warmed through.
How to Freeze
- To Freeze Marinating Steak: Add steak to the marinade in a freezer bag, squeeze out excess air, label and freeze for up to 3 months. Thaw in the refrigerator overnight, then use immediately.
- To Freeze Cooked Steak: After you have cooked the London Broil, let it cool completely then transfer it to an airtight container or plastic freezer bag and squeeze out any excess air. Freeze for 2 to 3 months.
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Grace says
I’ve made this recipe a couple times for company and it is always a big hit. Thank you for sharing it. I have not made the herb butter.
Jen says
Hi Grace! Thank you so much! I’m really happy to hear it’s been a go-to for company — that’s the best kind of recipe. And no worries at all about skipping the herb butter; it’s totally optional, but it does add a nice extra layer of flavor if you ever decide to try it. I really appreciate you taking the time to share your experience!