This extra tender London broil is flavored with kitchen staples like soy sauce, Dijon mustard, lemon juice, and simple spices. Let’s make this winning meal today!
What Is “London Broil”?
London broil (i.e. the entrée) is sliced tender steak that is marinated, then cooked under the broiler in the oven. But — did you know that “London broil” also refers to a type of cooking method? Placing tough cuts of meat like flank steak and top round steak under the broiler produces a supremely tender result.
How To Make London Broil
“Simple and inexpensive” is the perfect summary of this London broil recipe. It’ll take you less than 10 minutes to prep, a few hours to marinate, and less than 15 minutes to cook. Don’t you just love entrées like that?
- Make the marinade: In a bowl or large ziplock bag, mix together the olive oil, soy sauce, Worcestershire sauce, lemon juice, mustard, garlic, and seasonings.
- Marinate the steak: Place the raw steak into the bowl or bag and cover with the marinade. Seal and refrigerate for at least two hours.
- Cook the steak: Preheat the oven to the high heat broil setting (about 450°F-500°F). Place the steak on a baking sheet or sheet pan and broil for 5-7 minutes per side, or until the internal temperature reaches 135°F-140°F.
- Rest the steak: Once cooked, set the steak aside to rest before slicing. Serve and enjoy!
Hot tip: This steak is great for meal prepping. Marinate the raw beef for anywhere between two hours to overnight — it’ll be ready to cook exactly when you need it.
Tips for Cooking London Broil
London broil is an affordable protein dish, but if made wrong, it can be dry and tough. To get the most bang for your buck and produce a tender and flavorful steak, heed these tips.
- Marinate the meat: The meat used for London broil tends to be a leaner, tougher cut. By marinating the meat, we help those tough muscle fibers break down and infuse extra flavor and moisture. Aim for at least two hours of marinating — but the longer, the better!
- Add more herbs (optional): If you’re an herb fanatic, feel free to add fresh parsley, thyme, oregano, rosemary, chives, or basil to the ingredients.
- Temper the meat: Remove the meat from the fridge about 30-60 minutes prior to cooking. This helps to temper, or “take the chill” off the meat, which makes for a more tender steak.
- Use a meat thermometer: For a fully cooked yet tender broil, cook the meat until the internal temperature reaches 135°F-140°F. Avoid overcooking, or the meat may turn out dry and tough. If you prefer medium-rare, aim for a temperature of 125°F.
- Rest before slicing: Keep the moisture and juices in the beef by allowing the London broil to rest for 5-10 minutes before slicing.
- Slice against the grain: When cutting into the London broil, slice against the grain/muscle fibers. This creates more tender bites compared to cutting with the grain. Quality knives make this a breeze!
- Remember to garnish: For extra flavor and flair, top the meat with garlic herb butter and freshly chopped parsley.
Ways To Serve
Fulfill your desire for a meaty meal with this London broil. On the side, serve air fryer potato wedges or garlic mashed potatoes to satisfy your need for carbs. Then, for a veggie side, include a small bowl of broccoli cauliflower salad or a slice of wedge salad. If you prefer roasted veggies, these oven roasted carrots and parsnips are a top-notch choice. I haven’t tried it, but I suspect leftovers would also make a delicious steak wrap.
Storing & Reheating Leftovers
If you happen to have any leftover London broil, rejoice! This meat stores and reheats easily and tastes just as great as when it’s fresh out of the oven.
- Refrigerator: To store for up to three days, place the sliced steak pieces in an airtight container. Include any extra juices that may be left over as well.
- Reheating: For the best reheated London broil, place the slices on a pan and heat on medium until warm. If needed, add a splash of beef broth to add more moisture. For a quicker, low-fuss reheating option, opt for the microwave.
More Beef Recipes
- Sirloin Tip Roast — Made with a special ingredient — coffee!
- Roast Beef Tenderloin — A delicious slab of meat covered in a three-spice seasoning blend
- Perfect Ribeye Steak — Begin with searing on the stovetop, then finish it off in the oven
- Reverse Sear Steak — Cook low and slow in the oven first, then sear on a hot skillet
Recipe
Ingredients
- 2 lbs London broil top round or flank steak
- 1/4 cup olive oil
- 2 tbsp soy sauce
- 1 tbsp Worcestershire sauce
- 2 tbsp lemon juice
- 1 tbsp Dijon Mustard
- 4 garlic cloves minced
- 1 tbsp Italian Seasoning
- 1 tsp salt
- 1 tsp ground black pepper
Instructions
- Combine the olive oil, soy sauce, Worcestershire sauce, lemon juice, mustard, garlic, and seasonings in a bowl. Whisk to combine.
- Place the London broil steak in a large ziploc bag. Pour the marinade into the ziploc bag. Cover all sides of the steak with the marinade. Seal and place in the fridge for at least 2 hours.
- Preheat the oven to the broil setting (about 450°-500°F). Remove the steak from the ziploc bag and place it on a sheet pan. Broil for about 5-7 minutes per side, or until the internal temperature reads 135°-140°F when using a thermometer.
- Let the steak rest for about 5-10 minutes before slicing it against the grain and serving.
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