You know those nights? The ones where the clock is ticking, everyone’s hungry, and you’re staring into the fridge thinking, “What on earth can I make that’s actually *good*?” Yeah, I live for those moments now, believe it or not. It used to send me into a mild panic, but then I discovered the magic of a perfectly cooked London broil. Forget those dry, uninspired versions you might have tried years ago; this is a whole different ballgame. It’s the kind of dish that feels fancy enough for guests but is so unbelievably easy, it’s become my go-to for busy weeknights. Seriously, the amount of times this has saved me is uncountable. It’s got that incredible, savory depth that just makes your taste buds sing, all with a preparation that feels more like a gentle suggestion than a chore. If you’ve ever struggled with making steak feel approachable, or just want a reliable way to get a restaurant-quality meal on the table without the fuss, you are in the right place. This is one of my favorite London broil recipes, hands down.
What is London broil?
So, what exactly *is* London broil? It’s a bit of a culinary puzzle because, well, it’s not actually a cut of meat. The name “London broil” traditionally refers to a cooking method rather than a specific cut. Most often, it’s a flank steak or a top round steak, marinated and then broiled or grilled to perfection. The key here is the marinating and the slicing. We’re talking about tenderizing that steak and infusing it with tons of flavor before a quick, high-heat cook that locks in all the juices. Think of it as a super-powered, flavor-packed steak that’s meant to be sliced thinly against the grain. It’s that beautiful combination of tender, juicy meat with a robust, almost caramelized exterior from the marinade and the hot cooking surface. It’s rustic, it’s satisfying, and it’s incredibly adaptable, which is why I’ve fallen so hard for these London broil recipes.
How do I make London a broil?
Quick Overview
This recipe is all about maximizing flavor with minimal effort. We’re talking a simple, punchy marinade that tenderizes the meat and builds a flavor base, followed by a quick, high-heat sear to get that perfect crust. The key is in the marinade ingredients and then letting the steak rest properly before slicing it thinly against the grain. It’s a straightforward process that guarantees a delicious outcome, even if you’re new to cooking steak.
Ingredients
For the Marinade:
1 flank steak or top round steak (about 1.5-2 lbs) – Look for a piece that’s relatively uniform in thickness for even cooking. If it’s very thick in spots, you might need to trim it a bit.
1/2 cup soy sauce (or tamari for gluten-free) – This is our salty, umami base.
1/4 cup olive oil – Helps carry the flavors and creates a nice sear.
1/4 cup balsamic vinegar – Adds a touch of tanginess and sweetness.
2 tablespoons Worcestershire sauce – Adds another layer of savory depth.
1 tablespoon Dijon mustard – For a little kick and emulsification.
4 cloves garlic, minced – Because garlic makes everything better, right?
1 teaspoon dried rosemary – Or about 1 tablespoon fresh, finely chopped.
1 teaspoon Black Pepper – Freshly ground is always best!
For Serving (Optional but Recommended):
Fresh parsley, chopped – For a pop of color and freshness.
Lemon wedges – A little squeeze of citrus brightens everything up.
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
If you’re using a grill, get it nice and hot over medium-high heat. If you’re pan-searing, grab your heaviest oven-safe skillet (cast iron is my absolute favorite for this!) and preheat it over medium-high heat until it’s smoking hot. You want it screaming hot to get that perfect sear. Lightly oil the grill grates or the skillet. If you’re broiling, preheat your broiler to high and position an oven rack about 4-6 inches from the heat source.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the soy sauce, balsamic vinegar, Worcestershire sauce, and Dijon mustard. This is our flavor base!
Step 3: Mix Wet Ingredients
To the liquid mixture, add the olive oil, minced garlic, dried rosemary, and black pepper. Give it a good whisk until everything is well combined. It should smell amazing already!
Step 4: Combine
Place your steak in a large zip-top bag or a shallow dish. Pour the marinade over the steak, making sure it’s fully coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 24 hours. The longer it marinates, the more tender and flavorful it will be. I often do this the night before for a special meal.
Step 5: Prepare Filling
This step isn’t about a filling for the steak itself, but rather preparing your side dishes and ensuring everything is ready to go. Have your serving platter warmed if you like, and chop your parsley for garnish. Slice any lemon wedges you plan to serve.
Step 6: Layer & Swirl
Remove the steak from the marinade, letting any excess drip off. Discard the leftover marinade. Place the steak on the preheated grill, in the hot skillet, or on a broiler pan.
Step 7: Bake
Grill or broil for about 4-6 minutes per side for medium-rare, depending on the thickness of your steak and your desired doneness. For pan-searing, you’ll do the same. Use a meat thermometer – you’re looking for an internal temperature of about 130-135°F for medium-rare. If you prefer it more done, cook for an extra minute or two per side, but be careful not to overcook it, as it can get tough quickly.
Step 8: Cool & Glaze
This is crucial! Transfer the cooked steak to a clean cutting board and let it rest for at least 10-15 minutes. Tent it loosely with foil. This resting period allows the juices to redistribute throughout the meat, ensuring it’s incredibly tender and moist. Don’t skip this, or all those lovely juices will run out onto the board!
Step 9: Slice & Serve
Once rested, slice the London broil thinly against the grain. You’ll see the muscle fibers running in one direction; slice perpendicular to those fibers. This is what makes it so tender and easy to chew. Arrange the slices on your serving platter, sprinkle with fresh parsley, and serve immediately with lemon wedges on the side.
What to Serve It With
This London broil is so versatile, it’s like a blank canvas for your culinary imagination! For a classic **Breakfast** on a weekend morning (yes, I’ve totally done this!), I love serving thinly sliced steak alongside some crispy home fries and a perfectly poached egg. The savory steak with the runny yolk is just divine. When it comes to **Brunch**, this really shines. Imagine it as part of a beautiful spread: slices fanned out on a platter next to a vibrant quinoa salad or some fresh fruit. It elevates any brunch without you breaking a sweat. For an elegant **Dessert** course, though I know it sounds unusual, a small portion of thinly sliced steak with a drizzle of reduced balsamic glaze and a side of creamy polenta can be surprisingly sophisticated and satisfying after a lighter meal. But my absolute favorite, especially on a chilly evening, is for **Cozy Snacks** or a casual dinner. I’ll slice it up and serve it with roasted root vegetables, a big green salad, or even some garlic Mashed Potatoes. My kids actually love it piled high on crusty bread for mini steak sandwiches, which is a lifesaver when they’re ravenous after school. It’s just so satisfying, no matter how you serve it.
Top Tips for Perfecting Your London Broil
Over the years, I’ve learned a few tricks that take my London broil from good to absolutely unforgettable. When it comes to **Steak Prep**, don’t be afraid to trim any large pieces of excess fat before marinating, as they can sometimes prevent even cooking. Also, if your steak is uneven, gently pound the thicker parts to create a more uniform thickness. For **Mixing Advice**, the key is thorough emulsification of the marinade. Whisk vigorously to ensure the oil and vinegar don’t separate, which helps the marinade cling to the steak better and distribute its flavor evenly. When it comes to **Searing**, patience is a virtue. Let that pan or grill get screaming hot before adding the steak. You want to hear that sizzle! Don’t overcrowd the pan if you’re cooking multiple steaks at once, as this will steam the meat instead of searing it. For **Marinating**, while 30 minutes is the minimum, I find that overnight marination truly transforms the steak, especially flank steak, making it incredibly tender. Just be mindful that if you marinate for longer than 24 hours, the acid in the marinade can start to break down the meat too much, making it mushy. I learned that the hard way once! For **Doneness Testing**, always trust your thermometer. Internal temperatures are the most reliable way to ensure perfection. Medium-rare (130-135°F) is usually the sweet spot for tenderness and juiciness. And remember the **Resting Period**! Seriously, this is non-negotiable. Letting the steak rest for 10-15 minutes after cooking allows the juices to settle back into the muscle fibers. If you cut it too soon, all that delicious moisture will escape onto your cutting board, leaving you with a dry steak. I’ve been tempted to skip it when I’m starving, but it’s never worth it. Finally, **Slicing Against the Grain** is paramount. Look at the direction the muscle fibers are running and slice your steak perpendicular to that direction. It makes a world of difference in tenderness!
Storing and Reheating Tips
One of the best things about a great London broil recipe is that it’s just as delicious the next day, and sometimes even better! For **Room Temperature** storage, cooked and cooled steak slices should only be left out for a maximum of two hours. After that, it’s time to get it into the fridge. For **Refrigerator Storage**, I like to store leftover sliced London broil in an airtight container or wrap it tightly in plastic wrap and then foil. It will stay fresh and delicious for up to 3-4 days. The key is to minimize air exposure to prevent it from drying out. For **Freezer Instructions**, if you want to keep it for longer, it freezes beautifully. Wrap the cooled, sliced steak very tightly in plastic wrap, then in a layer of aluminum foil, and finally pop it into a freezer-safe bag. It can stay good in the freezer for up to 2-3 months. To thaw, transfer it from the freezer to the refrigerator the night before. For **Glaze Timing Advice**, if you’re planning to reheat, it’s often best to do so gently. You can warm slices in a skillet with a tiny bit of broth or beef stock, or even briefly in the microwave on a low power setting to avoid drying it out. If you made an extra glaze, you can warm that separately and drizzle it over the reheated steak.
Frequently Asked Questions
Final Thoughts
There you have it – my absolute favorite way to make London broil. It’s a recipe that truly proves you don’t need hours in the kitchen or complicated steps to create something spectacular. The depth of flavor, the incredible tenderness, and the sheer ease of it all makes this a winner time and time again. I hope you’ll give this a try and see just how amazing London broil can be. It’s one of those foundational recipes that I always come back to. If you’re looking for more easy weeknight dinners, you might also love my one-pan lemon herb roasted chicken or my quick beef stir-fry recipes. They have that same blend of flavor and simplicity. I can’t wait to hear how your London broil turns out! Please leave a comment below and let me know what you think, or share any variations you’ve tried. Happy cooking!
London Broil Recipes
Ingredients
Main Ingredients
- 2 pound London broil steak
- 0.5 cup Olive oil
- 0.25 cup Soy sauce
- 2 tablespoon Worcestershire sauce
- 4 cloves Garlic, minced
- 1 tablespoon Dijon mustard
- 1 teaspoon Black pepper
- 0.5 teaspoon Salt
Instructions
Preparation Steps
- In a bowl, whisk together olive oil, soy sauce, Worcestershire sauce, minced garlic, Dijon mustard, black pepper, and salt.
- Place the London broil steak in a resealable plastic bag or shallow dish. Pour the marinade over the steak, ensuring it's well coated. Marinate in the refrigerator for at least 30 minutes, or up to 4 hours for deeper flavor.
- Preheat your grill to medium-high heat. Remove the steak from the marinade and discard the marinade.
- Grill the London broil for 4-6 minutes per side for medium-rare, or adjust cooking time to your desired doneness.
- Remove the steak from the grill and let it rest for 5-10 minutes before slicing against the grain.
- Serve immediately.
Notes
Featured Comments
“Impressed! Clear steps and so flavorful results. Perfect for busy nights.”
“New favorite here — comforting. crowd-pleaser was spot on.”
“Super easy and turned out amazing! My family asked for seconds. Saving this one.”
“This sweet treat was absolutely loved — the buttery really stands out. Thanks!”
“Made it tonight and wow — creamy! Will definitely make London broil recipes again.”
“Packed with flavor and so simple. Exactly what I wanted from London broil recipes.”
