This London Broil recipe results in steak that is incredibly tender, juicy, and flavorful! Serve thinly sliced with roasted potatoes and steamed veggies for an easy, impressive weeknight meal.
I love a good steak, whether it’s on the grill in my favorite steak marinade, easy air fryer steak, or this London broil recipe. This recipe is actually my go-to when I don’t want to use the grill in the winter months, though it can be cooked on the grill too. It’s also made from one of the cheaper cuts of steak, which is great for feeding a family on a budget.
Why This Is The Best London Broil Recipe
- Tender and juicy. When cooked improperly, London broil can be a very tough and chewy cut of steak. But this recipe includes all the tips and secrets for steak that is tender, juicy, and SO flavorful.
- Ready in 20 minutes. Or, at least, there’s less than 20 minutes of hands-on time as the steak need to marinate for at least 4 hours. The marinade is super quick to whip up and it cooks quickly under the broiler.
- Easy, flavorful marinade. This steak is marinated in a mixture of mixture of Worcestershire sauce, soy sauce, Dijon mustard, and brown sugar. It’s savory and tangy with a hint of sweetness.
What You’ll Need
Here’s an overview of what you’ll need for the delicious marinade. Scroll down to the recipe card below for the exact measurements.
- London broil – Sometimes also labeled as “top round steak”. It’s usually one of the more affordable cuts of meat.
- Olive oil – The base of the marinade.
- Worcestershire sauce – Adds savory, salty, and sour umami flavor to the marinade.
- Soy sauce – I recommend using low-sodium if possible to prevent the marinade from becoming too salty.
- Dijon mustard – Adds a bit of earthy, tangy heat to the marinade.
- Brown sugar – For a bit of sweetness.
- Spices & aromatics – Minced garlic, Italian seasoning, salt, and black pepper add flavor to the steak.
How To Make London Broil
Since this steak is broiled, it takes only 10 minutes to cook! Just remember to marinate it ahead of time. The printable instructions can be found in the recipe card below.
- Make the marinade. Whisk together the olive oil, Worcestershire sauce, soy sauce, mustard, brown sugar, and seasonings in a bowl.
- Marinate. Place the London broil in a reasable bag or dish. Pour the marinade over top. Cover and refrigerate for at least 4 hours.
- Broil. Set the broiler to high heat with the rack 4-6 inches below the broiler. Line a baking sheet with aluminum foil. Remove the steak from the marinade, let the excess drip off, and place on the pan. Broil for 5-6 minutes then flip and broil for 3-4 minutes. Aim for an internal temperature of 130F (medium rare).
- Let rest. Transfer the steak to a cutting board. Let rest for at least 10 minutes. Slice thinly against the grain. Enjoy!
Temperature Guidelines
This steak is best enjoyed medium or medium rare. To ensure the correct doneness, use an internal thermometer, aiming for the following temperatures:
- Medium rare – 130F
- Medium – 140F
- Medium well – 150F
Can I Grill London Broil?
Yes! This recipe can also be cooked on the grill. SImply grill the steak over medium-high heat for 4-5 minutes per side, following the same temperature guidelines.
Tips & Variations
Here are a few general tips for cooking London broil, as well as a few customizations for the marinade.
- Add extra flavor. Add lemon juice or balsamic vinegar to the marinade for extra flavor.
- Make it gluten-free. Use tamari or coconut aminos instead of soy sauce for a gluten-free option.
- A cast-iron skillet works. Use a cast-iron skillet if a broiler pan is not available. The key is to have something that can be placed under the broiler with an edge so the juices don’t escape.
- Don’t overcook. London broil is a notoriously tough cut of meat and overcooking is one reason why. It’s best enjoyed medium-rare to medium. Medium-well is okay but I would avoid cooking it to well-done.
- Rest before slicing. Letting the steak rest is important to keep it tender and juicy. Don’t skip this step.
- Slice against the grain. For tender meat, be sure to slice thinly against the grain.
Side Dish Suggestions
This makes a great “steak and potatoes” dinner. I personally love serving it with roasted potatoes and steamed vegetables. Other great side options are mashed potatoes, macaroni and cheese, oven roasted vegetables, bacon wrapped asparagus, and wedge salad. Another great option is adding this to sandwiches or even tacos!
How To Store & Reheat Leftovers
- Fridge. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat. Reheat slices in a skillet over low heat or in the microwave in short intervals. Since it’s sliced thinly, it does reheat quickly and dry out easily. I love to repurpose leftover steak in sandwicehs, wraps, and salads.
London Broil
Ingredients
- 2 pounds London broil
- ½ olive oil
- ¼ cup Worcestershire sauce
- ¼ Tablespoons soy sauce
- 3 Tablespoons dijon mustard
- 3 Tablespoons brown sugar
- 1 Tablespoon minced garlic
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Whisk together the olive oil, Worcestershire sauce, soy sauce, Dijon mustard, brown sugar, garlic, Italian seasoning, salt, and pepper in a mixing bowl.
- Place the London broil in a large resealable bag or a covered dish. Pour the marinade over the steak, ensuring it is evenly coated. Seal the bag or cover the dish and refrigerate for at least 4 hours or overnight.
- Set your broiler to high heat. Position the oven rack 4-6 inches below the broiler. Line a baking sheet or broiler-safe pan with aluminum foil.
- Take the steak out of the marinade, allowing any excess to drip off, and place it on the prepared pan. Discard the leftover marinade.
- Broil the steak for 5-6 minutes on one side, then flip it and broil for another 3-4 minutes. For medium-rare, aim for an internal temperature of 130°F (54°C).
- Take the steak out of the oven and let it rest on a cutting board for 10 minutes.
- Slice the steak thinly against the grain. Serve immediately and enjoy!
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