Name: London Broil Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 35 min
Ingredients: 2 pounds London broil (flank steak, top sirloin, or top round steak); 1/3 cup soy sauce; 2 tablespoons balsamic vinegar (or red wine vinegar); 2 tablespoons Worcestershire sauce; 3 tablespoons olive oil; 2 tablespoons brown sugar; 3 cloves garlic (minced); 1 teaspoon onion powder; 1/2 teaspoon red pepper flakes (optional for heat); 1 teaspoon kosher salt; 1/2 teaspoon black pepper; 1 tablespoon lemon juice (or fresh lime juice)

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If you’ve ever stood in front of the meat section at the grocery store wondering what to do with that affordable cut of beef labeled “London Broil,” you’re not alone. I remember the first time I brought one home—it felt like a mystery steak. Was it flank? Was it top round? And more importantly, how on earth do you cook it so it’s tender instead of tough?

The good news is, once you know the right cooking method, this London broil recipe becomes one of the easiest and most budget-friendly steak dinners you can make. I’ll walk you through marinating, cooking, slicing, and serving it so you get a juicy, flavorful steak every single time.

In this guide, we’ll cover:

The exact ingredients you’ll need
How to marinate and cook London broil
Tips to avoid toughness
Fun variations and serving ideas
Nutrition and storage tips

Don’t worry if this is your first time cooking London broil—I’ll walk you through it step by step like a friend standing in your kitchen.

Why You’ll Love This London Broil Recipe

Affordable steak dinner – Uses economical cuts like flank or top round steak.
Big flavor with simple ingredients – A marinade with soy sauce, balsamic vinegar, Worcestershire sauce, and garlic does all the heavy lifting.
Great for family dinners or entertaining – Easy to cook for a crowd.
Tender when cooked right – Slicing against the grain ensures melt-in-your-mouth bites.
Flexible cooking options – Broil, grill, or even pan-sear depending on what you prefer.

Whether you pair it with mashed potatoes or slice it thin for sandwiches, this recipe will easily become one of your go-to beef dinners.

Ingredients You’ll Need

Here’s what you’ll need to make the best London broil recipe at home:

2 pounds London broil (flank steak, top sirloin, or top round steak)
1/3 cup soy sauce
2 tablespoons balsamic vinegar (or red wine vinegar)
2 tablespoons Worcestershire sauce
3 tablespoons olive oil
2 tablespoons brown sugar (balances acidity)
3 cloves garlic, minced
1 teaspoon onion powder
1/2 teaspoon red pepper flakes (optional for heat)
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 tablespoon lemon juice (or fresh lime juice)

Tip: Always marinate the steak at least 4 hours (overnight is best) for maximum flavor and tenderness.

Ingredient Substitutions

Cooking is flexible, so if you’re missing something, here are easy swaps:

Soy sauce → Coconut aminos or tamari for gluten-free.
Balsamic vinegar → Red wine vinegar or apple cider vinegar.
Brown sugar → Honey or maple syrup for natural sweetness.
Olive oil → Avocado oil or vegetable oil.
Garlic cloves → 1 teaspoon garlic powder if fresh isn’t available.
London broil cut → Flank steak, top round, or sirloin all work.

How to Make London Broil

Step 1: Make the Marinade (5 minutes)

In a large bowl or zip-top bag, whisk together soy sauce, balsamic vinegar, Worcestershire sauce, olive oil, brown sugar, garlic, onion powder, red pepper flakes, lemon juice, salt, and black pepper.

Step 2: Marinate the Beef (4–24 hours)

Place the steak in the marinade, making sure it’s fully coated. Refrigerate for at least 4 hours, but ideally overnight. Flip the steak halfway for even flavor.

Step 3: Preheat Your Broiler (10 minutes)

When ready to cook, remove steak from marinade and let it sit at room temperature for 20–30 minutes. Preheat your oven broiler on high and position the rack about 4 inches from the heat source.

Step 4: Cook the Steak (12–16 minutes)

Place the steak on a foil-lined baking sheet. Broil for 6–8 minutes per side depending on thickness. For medium rare, aim for an internal temperature of 130–135°F using a meat thermometer.

Step 5: Rest the Steak (10 minutes)

Transfer steak to a cutting board and cover loosely with foil. Let rest 10 minutes to redistribute juices.

Step 6: Slice & Serve (5 minutes)

Always slice thinly against the grain at a 45-degree angle. This ensures tenderness. Serve hot with sides like mashed potatoes, roasted veggies, or fresh salad.

Expert Tips and Common Mistakes to Avoid

Don’t skip the marinade. This cut of beef needs it for flavor and tenderness.
Use a meat thermometer. Guessing can lead to overcooking, which makes it tough.
Slice against the grain. The #1 rule for a juicy bite.
Don’t overcook. Medium rare (130–135°F) or medium (140°F) is perfect. Anything past that becomes chewy.
Rest before slicing. Cutting too early releases all the juices.

Mistake to avoid: Using pre-sliced cuts. Always cook whole and slice afterward.

Variations & Add-Ons

Spicy kick: Add 1 teaspoon cayenne pepper or hot sauce to the marinade.
Herb lovers: Fresh rosemary, thyme, or oregano pairs beautifully.
Asian-style: Swap balsamic for rice vinegar, add ginger, and finish with sesame seeds.
BBQ twist: Brush steak with your favorite BBQ sauce during the last 2 minutes of broiling.
Low-carb: Serve over cauliflower mash instead of potatoes.

Serving Suggestions

This steak shines with classic comfort sides:

Mashed potatoes or roasted garlic mashed potatoes
Grilled asparagus or green beans
A crisp Caesar salad
Garlic bread or fresh rolls
Sliced leftovers in sandwiches or wraps

Presentation tip: Slice thin and fan pieces across a platter. Drizzle with pan juices for a restaurant-quality look.

Storage & Reheating

Fridge: Store leftovers in an airtight container for up to 3 days.
Freezer: Wrap sliced steak tightly in foil or freezer bags for up to 2 months.
Reheating: Warm gently in a skillet with a splash of beef broth or in the oven at 275°F until heated through. Avoid microwaving—steak dries out quickly.

Nutrition Information (per serving, 6 servings)

Calories: 310
Protein: 34g
Carbs: 5g
Fat: 18g
Fiber: 0g
Sugar: 3g
Sodium: 620mg

Prep, Cook, and Total Time

Prep Time: 10 minutes (+ marinating time)
Cook Time: 15 minutes
Resting Time: 10 minutes
Total Time: 35 minutes (plus marinade)

Frequently Asked Questions

What cut of meat is London broil?

London broil isn’t a cut—it’s a cooking method. Most often, it’s made with flank steak, top round, or top sirloin.

How long should I marinate London broil?

At least 4 hours, but overnight (8–24 hours) is best for maximum flavor and tenderness.

Can I grill London broil instead of broiling?

Yes! Grill over high heat for 5–6 minutes per side until medium rare, then let rest before slicing.

What internal temperature should London broil be?

Medium rare is 130–135°F, medium is 140°F. Always use a meat thermometer for accuracy.

Why is my London broil tough?

It’s likely overcooked or not sliced against the grain. Proper marinating and slicing thinly are key.

Conclusion

Cooking steak at home doesn’t have to be intimidating, and this London broil recipe proves it. With a simple marinade, quick broil in the oven, and careful slicing, you’ll get a juicy, flavorful steak dinner that rivals your favorite restaurant.

It’s affordable, delicious, and versatile—whether you’re serving it with mashed potatoes for Sunday dinner or tucking slices into a sandwich for lunch the next day.

If you’ve been nervous about trying London broil, don’t be. Follow these steps, and you’ll nail it the very first time.

👉 Now it’s your turn—try this recipe, then leave a comment and let me know how it turned out!