London Broil Recipe
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.
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
Instructions
- 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.
- 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.
- 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.
- 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.
- Rest the Steak (10 minutes): Transfer steak to a cutting board and cover loosely with foil. Let rest 10 minutes to redistribute juices.
- Slice & Serve (5 minutes): Always slice thinly against the grain at a 45-degree angle. Serve hot with sides like mashed potatoes, roasted veggies, or fresh salad.
Notes
- Always marinate the steak at least 4 hours (overnight is best) for maximum flavor and tenderness.
- Don’t overcook—medium rare (130–135°F) or medium (140°F) keeps it tender.
- Use a meat thermometer for accuracy.
- Slice thin against the grain for the juiciest bites.
- Leftovers are perfect for sandwiches or salads the next day.