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!
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 London Broil 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 London Broil 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!
Steak is always a homerun favorite whether for busy weeknights to mix up the monotony of chicken or for special occasions. For every day steak recipes, try: marinated flank steak, pepper steak, Philly cheese steaks and steak tacos. If you are looking for company worthy steak recipes, try: steak and potatoes, spice rubbed steaks with herb butter, pan seared steak with balsamic cream sauce, beef tips and gravy and crockpot beef stroganoff. And then there’s London Broil – perfect for everyday OR special occasions!
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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 mouthwatering delicious yet SO simple to make.
The London Broil 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 London Broil 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 London Broil marinade, how to cook London Broil, 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 London Broil recipe uses flank steak. Flank steak is a cut of meat from the cow’s abdominal muscle. It is extremely 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 beef, it still emerges incredibly juicy and dripping with flavorful from the marinade as long as it is not overcooked.
London Broil Ingredients
This recipe has two main components: the London Broil marinade and the herb butter that’s added on top. The butter is optional but it 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
Let’s take a closer look at how to make this recipe with step-by-step photos (full recipe in the printable recipe card at the bottom of the post):
Flank steak and top round are both lean cuts of beef, so it is best not to cook them above medium or else they can be tough and chewy instead of juicy. I would aim for medium-rare for the juiciest London Broil. That being said, the marinade gives you a little wiggle room, but I wouldn’t push it.
The easiest way to tell when the London Broil is done cooking is to use a meat thermometer. 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 steaks and roasts be cooked to 145°F and then rested 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 method don’t offer much room for error. If you follow these tips and tricks, however, you will achieve perfectly juicy London Broil every time:
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 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.
Can You Freeze London Broil?
You may freeze the steak either 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 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.
What to serve with this London Broil Recipe
This London Broil 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 entree with sides. Just pick any of the aforementioned sides and call it dinner! That being said, London Broil is also a chameleon and delicious in salads, pastas, etc. Here are some fun ideas to mix up how you serve this London Broil recipe:
• London Broil salad: pick your favorite greens and load 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 dressing or blue cheese dressing.
• 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 swap it for the protein in any of your favorite pastas such as Linguine with Sun-Dried tomato Sauce, Buffalo Mac and Cheese, Beef Stroganoff. 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 risotto recipes: Mushroom Risotto, Parmesan Risotto, Spinach Risotto – yum!
• London Broil grain bowls: add your favorite grains to a bowl and pile with London Broil and your favorite veggies. The veggies can be roasted/cooked like roasted broccoli, cauliflower, Brussels sprouts or butternut squash, or raw such as fresh tomatoes, thinly sliced radishes, sprouts etc. or pickled like pickled jalapenos, carrots, etc. or a combo of all three! You can also top with a fried or soft-boiled egg.
• London Broil baked potatoes: poke holes in washed, dried potatoes. Place on a foil lined baking sheet and lightly brush with oil and sprinkle with kosher salt. Bake for 1 hour or until potatoes are tender and the skin is crispy. 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: wrap sliced steak 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 in between two flour tortillas and toast in a skilletto 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
• Steak and Potatoes
• Mojo Steak Tacos
• Steak Salad
• Steak Kabobs
• Pepper Steak
• Spice Rubbed Sirloin Steak
• Steak Fajitas
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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 boiler 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.
- 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.
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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Jennifer Fulk says
Hi Jen! This marinade looks delicious! We make London Broil all the time, the top round cut. Do you think this would be good cooked on the grill instead of the broiler? We live here in Cali and grill our steaks all year round. Thanks for this recipe! About to make your shrimp recipe for the grill with the lemon parsley butter dipping sauce. Best shrimp ever! 🙂
Jen says
I’m so happy the shrimp is a favorite! Yes, you can absolutely grill London Broil instead, at 450 for about 5-6 minutes per side. Enjoy!
Samantha Halpenny says
My husband and I made this for dinner tonight. It was delicious and I’m sure that we will be making it again. The marinade and herbed butter were amazing. We paired this with your pina colada fruit salad.
Jen says
Mmmmmm, what a delicious meal! I’m so pleased this London Broil will be a repeat, thank you!
Erin says
Oh my! This recipe is so wonderful and amazing! I couldn’t believe I could make such a good steak. I usually leaving the steak cookin’ to my husband. But I have used a many many of your recipes so I knew I stood a chance of making good steak. I think my hubby was a little sceptical that this would turn out. Worried it would be tough or dry. Boy did this recipe prove us both wrong! Served with this was air fryer fries and salad. our nephew even commented that outside our home, the air smelled like a steakhouse restaurant. Free smells I said! So i want to thank you so very much for sharing this amazing recipe with such thorough instructions and directions. Keep up the good work, and we will keep up on using your recipes and recommending them to all!!!
Jen says
Thank you for your amazing comment and review Erin! I am so thrilled this London Broil was such a hit! Thank you for trusting my recipes, making my recipes and recommending my recipes!
Angela says
This looks amazing! Unfortunately, several family members have a sensitivity to soy sauce. Is there a substitution that we could use instead?
Jen says
Hi Angela, have you tried Tamari? Supposedly it’s the closest to soy sauce so it should work here. Good luck! !
Nancy says
Hi Jen,
The first dinner I made for my now husband of almost 17 years when we were dating was London Broil so this could be a good dish for all the single ladies out there wanting to impress! He does now prefer a more tender cut of meat but your recipe may have changed his mind haha. We had this tonight and it was awesome. Thanks for all the tips, there is always something to learn when cooking. This one is also good as meat prices are through the roof where we live!
Jen says
What a sweet story, congrats on 17 years! I’m so pleased this recipe was a winner!
Debbie says
OMG….I don’t have words for how delicious that was! The marinade was amazing and the herb butter put it over the top! I used some of the herb butter on my baked potato, so delicious!
Jen says
Thanks so much Debbie, I’m thrilled it was such a hit!
D. Sunbury says
Absolutely delicious and so easy to make !!! I made it first exactly as shown then had steak left over slices over a vegetable & garlic rice dish. Everyone had seconds and leftovers were history ! Thank you Carl !
Jen says
You’re so welcome! Your leftovers sound equally delicious! – Jen from Carlsbad, California 😉
Robin Lasley says
Great recipe. It’s a keeper. Truthfully I wasn’t sure we’d like it because of all the puffery and verbiage preceding the actual recipe. Usually that’s a red flag that means the food blogger is covering for a recipe that doesn’t quite meet snuff. Who has the time to waste?
Jennifer, your recipe is a winner! Absolutely delicious! I’m old enough to remember the 50’s and 60’s — well up to a point — and the tough old Top Rounds and Flanks then newly called London Broil. Your marinade is such an improvement over the acid ridden or Italian Dressing leather we were served and cooked!
Love the Garlic Lemon Herb Butter. Nice touch. Thank you!
Jen says
You’re so welcome Robin, I’m so pleased the recipe was a winner and worth the “puffery.” Blog posts typically contain lots of information so we can show we are an authority on the subject and rank higher on google search. There is a “jump to recipe” button at the top of every recipe so you can skip directly to the recipe next time.
Laura Buchmann says
This looks amazing and I would like to try but I’m confused because the list of ingredients call for flank steak not london broil. Which did you use?
Jen says
Hi Laura, London Broil is actually a technique and can be used with a few different cuts. I recommend flank steak.
Stephanie says
Hi! Was wondering if I can use this recipe with normal sirloin steaks? That’s all I have unfortunately and need to be cooked. Want to try a new way of making my steaks in the oven. Myself and kids love a TENDER steak! It’s the only way we’ll eat them;)
Jen says
Absolutely! The cooking time will vary depending on thickness but this marinade and method will still work great!
Linda wynn says
This is the best marinade! My husband and I loved it.
Jen says
Thanks so much Linda, I love hearing that!
Grace Bracht says
This is my first time visit at here and i am actually happy to read everthing at single place.
Jen says
Welcome!
Bonnie L says
I am buying some London Broil for company coming next week, since it is on sale. I wanted to thank you for all the tips on marinating and preparing it. I made London Broil once many years ago and it was rather dry, ugh! There is hope now LOL I am looking forward to trying your delicious sounding recipe! I will let you know how it turns out. I’m planning to grill it since it may be too hot to run the broiler if we have a heat spell.
Jen says
Thanks so much for taking the time to comment Bonnie, I’m so pleased you found the information hopeful! I hope it converts you to London Broil!
Cheryl Shaw says
It was amazing!! The marinade is so yummy!!! I usually put a steak sauce on my meat, and I did not need any with this recipe. I had asparagus and roasted potatoes with my meal and the sauce was great with everything. My daughter raved about it too!!
Jen says
Thanks Cheryl, I’m so pleased you both loved it so much! Your entire dinner sounds scrumptious!
Beth Bohr says
We prepared this whole menu for a dinner party of 8 – London Broil, honey roasted carrots, mashed potatoes, fruit salad with honey citrus poppy seed dressing, hot rolls, herbal butter and Eclair cake for dessert. We entertain frequently, and I believe that this is the best dinner we have put together yet. And because some of the work could be prepared in advance, the pressure wasn’t too hot the day of the party, i.e., (the Eclair cake 2 days before, carrots peeled the day before, steak marinated the night before, and we did buy frozen rolls, sorry, didn’t have THAT much time!) I also made a big batch of sugar-free lemonade (weak mix, much more water than called for) with sliced cucumbers and mint, and that was really popular and complemented the honey / lime flavors in the fruit salad and caramelized carrots. All in all, I just have to give this one a 100% fantastic menu plan. Thank you! I am now subscribing to your page and will come back frequently!
Jen says
Wow, what a menu, what a party! I’m sure your friends get so excited when they are invited to your house! Thank you so much for taking the time to comment and for following along. I’m thrilled you loved all of the recipes so much!!!!
Lorraine says
I made the London broil with the garlic herb butter. It was absolutely delicious.
Everything came out perfect with the recipe and directions. The best❤️
Jen says
Thanks for taking the time to comment Lorraine, I’m so pleased you loved this recipe!
Cheryl says
Omg this was soooo good I omitted the lemon juice only because I thought I had and I did not.
I also did some chicken this way too absolutely delicious
Jen says
Thanks Cheryl, I’m so pleased you’re loving this recipe on both steak and chicken!
Diana says
This is a favorite at my house! I first made it for a special romantic dinner for my husband. Now I make it for our small group at church, for family dinners with my adult children and any time I’m looking for a quick, but impressive meal. I love to add herbs de provance to the herbed butter. I make it so often, I am considering mixing the herb ingredients for the marinade ahead in bulk as that is the time consuming part.
Jen says
Thanks for taking the time to comment Diana, I love hearing this recipe is a favorite for so many occasions! I think making the marinade ahead of time is brilliant!
Loka says
Enjoyed this so much! The compound butter made it next level!!
Jen says
Thanks Loka, I’m so pleased it was a hit!
Jaz says
Finally a Real London Broil recipe everyone thinks it’s a cut of Beef. It’s NOT Just like Scampi isn’t a type of Shrimp. THANKS. I Hope People make this and learn Something n
Jen says
Thank you, Jaz, I am so glad you enjoyed this one!!
Laura says
This was delicious! I’m not usually good at cooking red meat, it always turns out too tough, but this turned out well. The herb butter elevated it, just like something from a restaurant. My husband and I loved it.
Jen says
Thank you so much, Laura! I am so glad this recipe worked for you! I hope you have a wonderful week and find more recipes to enjoy!
Lilly Rose says
I’m trying this tomorrow my only question is when making the herb butter is is two tablespoons each of the 2 or 3 herbs I choose? Or is it a total of 2 tablespoons for all the herbs I choose?
Jen says
Hi Lily, it is 2 tablespoons total of the herbs you choose. Enjoy!
Cindy Orley says
This was the best London broil recipe I’ve tried – loved the marinade and herb butter. I’ll be making it again.
Jen says
Yay! Thank you so much, Cindy! I am so happy to hear this is a winner and a repeat!
Court says
So good!!! Thanks
Jen says
You are so welcome, Court! So glad you liked this!
Courtney says
I am notorious for messing up steak type recipes. This came out absolutely incredibly and I am so pleased. I only marinated the meat for 4 hours and it still came out great. Thank you for sharing.
Jen says
I’m thrilled that this turned out to be a success for you!
Michael says
love this recipe i added peppers and onions with spinach and made into a sandwhich it was amazing, this just turned into a family fav thank you
Jen says
Yay! I’m so happy to hear it’s a new favorite!
Carrie says
This was incredible!! I didn’t even have time to make the herb butter and it was still so delicious. I will be making this again very soon and with the butter. Thank you!
Jen says
I’m so glad you loved it! Thank you for letting me know how it went!
Nazareth says
I have never left a recipe review before, but this was so good it deserves one. I’m not a huge fan of steak, but my husband and boys are. My husband is also the one who typically handles cooking them. We had a top round cut on hand and I stumbled upon this recipe and decided to give it a shot. Wow! The final result was so delicious. Even I, a non steak lover, gobbled it up. My husband’s exact words were, “This steak is better than mine… amazing!” Since I’m a steak novice I was a bit nervous it would be undercooked, but I followed the directions exactly (and used a digital thermometer) and it turned out perfect. Lastly, this was so easy, even the cleanup. I could easily see making this when hosting guests as it seems fancy lol. Thank you for sharing such a wonderful recipe.
Jen says
Thank you so much for taking the time to leave a review! I’m so glad that you found it to be easy and delicious!
Martha Powers says
I have a question. Instead of putting this under the broiler, can we just grill it?
Jen says
Yes! Refer to this recipe also using flank steak: https://carlsbadcravings.com/marinated-flank-steak/
Steph says
This was very tasty. I only had i hours to let it marinate. I thought it was still tough so next time I’ll go the full 12 hours.
Jen says
I’m so glad the flavor was delicious!
Vonda says
This is delicious! It came out perfect. We loved the marinade. We cooked ours to medium rare and it was amazing. Thank you
Jen says
WOW! What a kind compliment! I’m so glad you loved it!
marian says
I’ve made this for our family of 4 twice and I plan to do make this for christmas dinner. Can you suggest how many pounds of steak I would need to serve 12? I absolutely love this steak!
Jen says
Hi Marian! I’m so glad that your confidence in this recipe is high enough that you want to make it for your Christmas dinner! Usually you plan about 1/2 a pound of meat per person. So about 6 pounds for 12 people. I hope that helps! Merry Christmas!