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This tender, juicy marinated London Broil steak is simply amazing. Herbs, spices, Worcestershire sauce, soy sauce, and apple cider vinegar combine to make the most delicious London Broil recipe you’ve ever tasted.
If you like to make a good juicy steak at home, grab these recipes, too. This New York strip steak is perfect for a classic steak dinner, while my filet mignon is an indulgent, melt-in-your-mouth meal. And for a taste of Latin flair, don’t miss my churrasco steak recipe!
There’s nothing quite like a juicy steak dinner, and this marinated London broil is especially delicious! It’s a festive, hearty and satisfying meal option that comes together easily. The marinade is perfectly balanced with tangy, savory, garlicky ingredients that’ll make your mouth water. I like to serve the thin, tender slices of this steak over mashed potatoes or salad for a satisfying dinner or quick lunch. For an extra touch, you might also consider trying the reverse sear steak method to achieve a perfectly cooked, juicy steak.
Depending on how large your steak is, and how much you need for each person, this recipe can feed several people comfortably. It’s a great way to make a juicy london broil recipe for up to six people without having to cook in batches or fire up a grill.
What is London Broil?
These days, London Broil seems to be applied to any large, thick steak that’s on the lean side. You’ll often find top sirloin steaks labeled London Broil, for example, but for this recipe, we’ll stick to tradition and use a flank steak.
The best way to cook London Broil is to marinate flank steak in a flavorful marinade, then broil it under high heat until it’s cooked to medium-rare or medium; cooking it any more than that will make the lean flank steak tough, dry, and unappealing. Then, you let the broiled flank steak rest.
Finally, a good London Broil is cut very thinly against the grain. This helps the naturally tough cut of meat to taste tender and juicy, rather than stringy and difficult to eat.
Why I Love This London Broil Recipe
- Mouthwatering marinade. The london broil marinade is perfectly savory with a bit of tang, thanks to ingredients like Worcestershire sauce and vinegar.
- Quick marinate. Another thing to love about the marinade is that it requires just an hour to marinate, which is perfect for weeknights when you don’t have time to throw it together in the morning.
- Tender, juicy steak. London broil has a reputation for being a bit tough but if you follow this recipe closely, you’ll end up with tender, juicy slices of steak every time.
Ingredients You’ll Need
To start on my flavorful London broil recipe, grab the following simple ingredients to make this tender, savory, and delicious steak recipe! Scroll down to the recipe card for full amounts and thorough instructions.
- Flank Steak: To serve several people, I recommend one 2-pound flank steak.
- Olive Oil: The base of the London broil marinade uses ¼ cup of good olive oil.
- Soy Sauce: You’ll need ¼ cup of soy sauce, preferably low sodium.
- Worcestershire Sauce: Two tablespoons will add a savory umami flavor.
- Apple Cider Vinegar: The acidity adds a nice tang to the London broil marinade and also helps tenderize the steak. If you need to substitute, try using regular vinegar or white wine.
- Sugar: I like to use brown sugar in my marinade, but you could also use honey or maple syrup.
- Garlic: Mince or press 3 to 4 cloves of garlic.
- Seasonings: Smoked paprika, oregano, thyme, coriander, salt, and pepper all add flavor to the steak marinade.
How to Cook London Broil
It’s so easy to make this steak! First, you’ll marinate it, and then it goes into an ovenproof skillet. A quick sear on the stove, followed by a blast of heat under the broiler, and it’s done!
- Make Marinade: In a small bowl, whisk together your olive oil, soy sauce, Worcestershire sauce, apple cider vinegar, brown sugar, minced garlic, paprika, oregano, thyme, coriander, salt and pepper. If you’re using regular soy sauce instead of low-sodium soy sauce, use less salt; you can always add more later.
- Marinate Steak: Place the whole flank steak in a gallon-sized ziploc bag. Pour the marinade into the bag with the steak. Seal the bag and massage the marinade all around the steak. Set aside for 1 hour to marinate, OR refrigerate for up to 8 hours.
- Prepare Steak, Pan & Broiler: Take the steak out of the fridge 20 minutes before you’re ready to cook it. Preheat your oven to BROIL (choose “high” if you have high and low broiler settings). Set a 12-inch cast iron skillet over high heat on your stovetop and let the skillet get hot. You’ll know it’s hot enough when a drop of water sizzles on contact with the skillet.
- Cook Steak on Stovetop: Remove your steak from the bag of marinade, and shake off any excess. Transfer the steak to the hot skillet; make sure it sizzles. Cook for 2 minutes and then flip and continue to cook for 1 minute, or until just browned on the bottom.
- Broil Steak: Transfer the skillet to the oven and broil for 5 minutes; flip the meat over and broil for 4 to 5 more minutes or until the internal temperature registers at 125-130˚F. Do not cook it longer than that or the steak will be tough and chewy. Use an instant read meat thermometer to check for doneness.
- Rest, Slice & Serve: Remove the skillet from the oven and transfer the steak to a cutting board. Let it rest for 8-10 minutes. Slice thinly and garnish with parsley before serving.
Recipe Tips
Cooking London broil might seem a bit tricky since flank steak can be tough, but you can count on a delicious result if you cook it carefully and follow the right steps. Here are some tips to help you make this dish the best it can be.
- Score the Meat: For maximum tenderness, some cooks recommend scoring the meat in a crisscross pattern to help the marinade soak in and to break up tough connective tissue.
- Cook It Hot: It’s important to have the pan hot enough to sear the steak, or else it won’t stay juicy. The heat sears the outside of the meat, keeping the juices inside.
- Cut It Thin: Cutting the cooled steak into nice thin slices against the grain is the final step to making sure it’s tender and juicy. Thicker slices, or worse, slices cut with the grain, will be tough. A sharp knife is really important here.
Serving Suggestions
This delicious London broil steak goes well with just about everything, from mac and cheese to salad to soup. From plain freezer mashed potatoes with butter to this scrumptious instant pot mashed cauliflower, a tasty mash is just right with steak.
I particularly like this radish cucumber tomato salad with my steak; the flavors are bold, earthy, and refreshing. We’re also big fans of homemade bread! There are all kinds to make, but sometimes, a good whole wheat focaccia just hits the spot. I love its homespun flavor and hearty texture.
How to Store and Reheat Leftovers
To store it, wrap the london broil steak tightly in plastic wrap or place it in a food storage bag and press out as much air as possible before sealing. London broil will keep for up to 3 days in the refrigerator or freeze it for up to 2 months. Thaw in the refrigerator overnight before using.
To reheat, it’s best to place the steak on the counter at room temperature for about 15 to 20 minutes before reheating it. Then, I transfer the steak in a covered skillet over low heat and cooking until heated through.
ENJOY!
More Steak Recipes
- Air Fryer Steak
- Juicy Steak Kabobs
- Onion Gravy Smothered Steak
- Steak Pizzaiola
- Garlic Butter Steak Bites
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Marinated London Broil
Ingredients
For the Steak
- 2 pounds flank steak
For the Marinade
- ¼ cup olive oil
- ¼ cup low sodium soy sauce
- 2 tablespoons worcestershire sauce
- 2 tablespoons apple cider vinegar
- 2 tablespoons brown sugar
- 3 to 4 cloves garlic, minced
- 1 teaspoon smoked paprika
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon ground coriander
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- chopped fresh parsley, for garnish
Instructions
- Place steak in a gallon sized ziploc bag and set aside.
- In a small bowl whisk together olive oil, soy sauce, worcestershire sauce, apple cider vinegar, brown sugar, minced garlic, paprika, oregano, thyme, coriander, salt, and pepper. IF you’re not using low sodium soy sauce, add less salt; you can always add more later.
- Pour the marinade over the steak inside the ziploc bag; seal the bag and massage the marinade all around the steak. Set aside for 1 hour to marinate, OR refrigerate for up to 8 hours.
- Take the steak out of the fridge 20 minutes before you’re ready to cook.
- Preheat oven to BROIL. If you have a HIGH or LOW Broiler setting, set it on HIGH.
- Set a 12-inch cast iron skillet over high heat and heat it up until hot.
- Remove steak from marinade, shake off any excess, and transfer steak to the hot skillet; make sure it sizzles. Cook for 2 minutes; flip and continue to cook for 1 minute, or until just browned.
- Transfer skillet to the oven and broil for 5 minutes; flip the meat over and cook for 4 to 5 more minutes, or until internal temperature registers at 125˚F to 130˚F. DO NOT cook it longer than that because the steak will be tough and chewy. Use an instant read meat thermometer to check for doneness.
- Remove skillet from oven and transfer steak to a cutting board; let stand for 8 to 10 minutes before cutting.
- Slice thinly and garnish with parsley.
- Serve.
Notes
- Seasoning: If using regular soy sauce, reduce the salt in the marinade and adjust later.
- Score for Tenderness: Score meat in a crisscross pattern for better marinade absorption and tenderness.
- Sear for Juiciness: Ensure a hot pan for a proper sear, trapping the juices within the steak.
- Slice Against The Grain: After it rests, thinly slice the steak against the grain for optimal tenderness using a sharp knife.
- Pre-Cooking Tip: Remove the steak from the fridge 20 minutes before cooking.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
This turned out really delicious! I only marinated it for 2 hours. It was better than I expected and a better recipe than a lot of other marinates with similar ingredients. Thank you so much!
That’s great! I’m very glad you enjoyed it! Thank YOU! 🙂
Thank you so much for this amazing recipe! It’s become a new favorite for my family. I had no idea what to do with a London broil the first time I picked one up on sale, but this recipe is perfect and I have successfully frozen it too and my husband said he thinks the taste is even better after it having been frozen.
What I do now every time Safeway has London broil on sale is grab 2 packages which I can separate into 4 bags, each 2-3 lbs. Then I make the marinade, put 1 bag in the fridge for that evening, and freeze the other 3!
I have also found that if you leave the marinade in the bag while the meat is cooking, you can then pour it into the pan while the meat is resting and thicken it on the stove top to make a pan sauce.
I’m very happy you and your family enjoyed it! Thank you for chiming in!! 🙂
HI! I see it says to marinate up to 8 hours but can I marinate overnight?
Yes, that will work. It is possible to marinate for too long, so I don’t recommend leaving the meat in the marinade for more than a day.
Can you use this for kebobs? What if we have a flattop grill like a Blackstone?
London broil on the grill came out perfect, and delicious!
Katerina Petrovska- Will you marry me????!!!
Great marinade. However, a London broil is a fat piece of meat, not like a flank steak. Following the instructions but using an actual London broil cut, the meat was raw. A flank steak, open, is much thinner, so we will try that next time. HUBBY didn’t see that you clearly called for a flank steak.)
So good! Will it work on pork tenderloin cooked on the grill?
Are you asking if the marinade is good for pork tenderloin? Absolutely! Chicken, too. 😀
Made it a few weeks ago for the first time and my grown boys loved it – have it marinating now. Followed recipe and came out perfect the first time – hoping for a delicious repeat this evening!
That’s great! I’m very glad you and your family enjoyed it! Thank YOU! 🙂
I marinated overnight then found out dinner plans had changed so will not cook for another 24 hours. Should I leave it in the marinade or take it out since it’s been soaking so long already??
Hi!
I don’t recommend marinating longer than suggested because the acidity of the marinade will start to break down the proteins and the meat will be mushy.
I bought a thick 2 lb London broil on sale and it was so tough I could hardly get a fork in it before I marinated 8 hours and cooked it according to this recipe. To my delight it turned out as juicy and tender as promised. The only changes I made were red wine vinegar because I didn’t have apple cider, and I used a little less soy sauce and omitted the salt because I didn’t have low sodium sauce. I thought it would be too rare, but after resting 10 minutes it was perfect. The sweet crispy black edges contrasted nicely with the soft deep pink (but not purple!) center. A real keeper!
Thank you so much for this recipe!! I never made a London broil before, but thought I’d try it. It came out so tender, juicy, and flavorful!! I can’t tell you how much I appreciate your making it come out perfectly!!!
That’s great to hear! I am very happy you loved this recipes! Thank you for chiming in! 🙂
I don’t have a cast iron frying pan . Can I use a regular frying pan and transfer it to an oven safe pan to broil? Thank you in advance.
Yep! That works, too. 😊
Thank you! Merry Christmas!