London Broil (Easy, Tender Recipe) - Wholesome Yum (2024)

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Why You Need My London Broil Recipe

• Savory, garlicky marinade – My simple mix of olive oil, coconut aminos, lemon juice, and seasonings infuses the steak with so much flavor, without much effort.
• Perfectly tender steak – The cuts typically used for London broil recipes are not naturally super tender. But thanks to my simple marinade and cooking tips, yours will turn out juicy and tender. Promise.
• Quick and easy – You can marinate this in advance and it cooks in less than 15 minutes. Plus, unlike my usual steak in the oven method, you don’t have to sear it first.
• Great for any occasion – I usually whip up London broil during the week, but even though it’s not as fancy as filet mignon or tomahawk steak, it still feels nice enough for holidays and date nights.

What Is London Broil?

Even though you might find a steak labeled London broil at the store, it isn’t actually a cut of beef — it’s a method. You marinate the beef, broil (or grill) it under high heat, and then slice it against the grain to serve. Despite the name, this dish is actually American, not British.

The Cut Of Beef:

Originally, London broil was made with flank steak (source), which is what I’m using here.

But these days, the name really refers to the cooking method more than the specific cut of meat. You might see top round steak, coulotte, or other cuts labeled as London broil at the grocery store or butcher, and those work just as well.

You can even use skirt steak, but it will cook faster since it’s thinner.

London Broil Marinade:

You need a marinade that has oil, salt, and an acidic ingredient to tenderize the meat. I use the one below for my London broil, but you can also use my balsamic steak marinade.

• Olive Oil – This locks in flavor and moisture, and promotes browning. Avocado oil or any neutral cooking oil works just as well.
• Coconut Aminos – For an umami flavor. This brand is one of my favorites. It’s my go-to soy sauce substitute, but if you prefer, you can easily swap in low-sodium soy sauce.
• Lemon Juice – It tenderizes the meat. Bottled works just fine. You can also use lime juice or any vinegar (like apple cider vinegar, red wine vinegar, or balsamic vinegar) for a similar effect.
• Worcestershire Sauce – This gives the London broil marinade an umami flavor as well, plus a hint of sweetness. I use this brand that’s gluten-free. While it adds a small amount of sugar, it’s negligible.
• Garlic – Fresh garlic is the most flavorful, but jarred garlic is fine for convenience.
• Dried Herbs – I used dried oregano and fresh thyme for my London broil recipe. You can also try Italian seasoning, rosemary, basil, parsley, or even brisket seasoning would be delicious.
• Sea Salt & Black Pepper

The Topping:

I always top the steak with a dollop of compound butter to add a rich, flavorful finish. My version combines butter, garlic, fresh chives, parsley, and sea salt, but I’ve got other options in the post for you to try. You can also opt for chimichurri sauce instead.

1. Marinate the steak. Place the steak in a large zip lock bag, along with the olive oil, coconut aminos, lemon juice, Worcestershire sauce, garlic, salt, black pepper, oregano, and thyme. Squeeze out excess air, seal, and gently massage the London broil marinade into the steak. (Alternatively, you can mix up the marinade in a small bowl and pour it over the steak in a large bowl or baking dish.) Pop it in the fridge.
2. Make the herb butter. Find my compound butter recipe here. After refrigerating it, you can slice it into pats.

See Also

Homemade Clotted CreamJamaican Cornmeal Porridge (Vegan + Gluten Free)Maple Dijon Chicken ThighsLibby's Pumpkin Cheesecake Muffins

3. Broil in the oven. Remove the steak from the marinade, and place into a baking dish (this one is my fave, but you can also use a cast iron skillet or even a grill pan). Broil on High, flipping halfway through, until done to your liking — see my time and temp recommendations below.

4. Rest, then slice. Remove the London broil from the baking dish (so it doesn’t continue cooking!). Let it rest for 10 minutes to let the juices settle before slicing. Top with compound butter if you like — I always do!

My Recipe Tips

• Marinate for as long as possible, within the limit. I find that 2 hours is the bare minimum, but for the best London broil, let it marinate overnight or up to a full 24 hours. Don’t go over 24 hours, though, or your meat will turn mushy.
• Bring the steak to room temperature. Just let it sit out for 30 minutes before broiling. If you forget, at least let it sit out while you preheat the oven.
• Position the oven rack correctly. The ideal spot is where the London broil would end up about 6 inches from the heating element after placing it in the oven.
• Be careful not to overcook. The time can vary depending on the thickness of your steak, and tougher cuts like this are best cooked to medium-rare or medium (unless they are slow cooked, which is a totally different method). See my tips and chart on timing below.
• Slice against the grain. Cutting the steak against the grain breaks up the muscle fibers and ensures that every bite is tender.
• Prefer to cook it outside on the grill? Follow my grilled London broil recipe.

How Long To Cook London Broil?

London broil in the oven cooks quickly under the broiler. The exact time will depend on how thick your steak is, but it usually takes me 6-7 minutes per side for a 1-inch-thick steak, done to medium rare.

For best results, I recommend going by the internal temperature rather than just time. I like using a probe thermometer, which is fuss-free because it beeps when the steak is ready, but a regularmeat thermometer like this also works.

For 1-inch-thick flank steaks, follow my temp and time chart:

*Note: The temperatures above are when you’d remove the London broil from the oven. The internal temp will rise another 5-10 degrees while resting.

Storage & Meal Prep

• Store: Keep leftovers in an airtight container in the refrigerator for up to 3 days. I like to use them for a steak salad or toss into a beef stir fry.
• Meal prep: Marinate the London broil the night before, then cook the day-of. You can also mix up the marinade multiple days ahead, but wait until the day before to add the steak.
• Reheat: Warm in a hot skillet, or place in the oven at 300 degrees F with a bit of broth and covered in aluminum foil, to lock in moisture.
• Freeze: After letting it cool, wrap the broiled London broil tightly in plastic wrap. Place in a zip lock bag and keep in the freezer for up to 3 months.

Serving Ideas

London broil is very versatile, which is one of the reasons I like it. Try it with one of my easy side dish recipes:

• Veggies – I went with sauteed broccoli (pictured above), but my roasted asparagus or fried brussels sprouts also work well. For a fancier touch, pair it with green beans almondine.
• Potatoes – Classic roasted potatoes or roasted sweet potatoes make classic steakhouse sides. For lighter options, try my mashed cauliflower or roasted rutabaga.
• Salad – I love London broil paired with a BLT salad or kale salad. For a festive spread, whip up my colorful pomegranate salad.

More Easy Steak Recipes

I’ve got plenty more steak recipes—because, who doesn’t love a good steak?! Here are a few of my favorites:

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London Broil

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