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My London Broil Recipe Is The Perfect Tender Steak For Every Occasion
This London broil is one of my favorites for easy dinners and special meals alike. It’s simple enough for a casual night, yet flavorful and special enough for a holiday. Here’s why my London broil recipe is perfect for every occasion:
- Savory, tender steak every time – The tough cuts typically used for London broil recipes are not naturally super tender. But thanks to my simple, flavorful 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.
- It’s the perfect size, and easy to scale – A typical London broil steak is just right for 4 people (hello, family dinner!), but you can easily cook 2 or 3 on a larger pan if needed. And even though it’s not as fancy as filet mignon or tomahawk steak, it still feels nice enough for holidays and date nights.
Let me show you the best way to cook London broil in the oven, because we could all use an all-purpose recipe like this. Make it with me!
Ingredients & Substitutions
Here I explain the best ingredients for my London broil recipe, what each one does, and substitution options. For measurements, see the recipe card.
The Cut Of Beef:
London broil isn’t actually a cut of beef — it’s a method. You marinate the beef and broil (or grill) it under high heat. Despite the name, this dish is American, not British.
My London broil recipe uses flank steak, which is how it originated (source). You might see top round steak or coulotte labeled as London broil at the grocery store or butcher — those work just as well. You can even use skirt steak or hanger steak, but these will cook faster since they’re 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 works well, too.
- Coconut Aminos – For umami flavor. This brand is one of my favorites. It’s my go-to soy sauce substitute and I like the hint of sweetness, but feel free to swap in low-sodium soy sauce.
- Lemon Juice – Tenderizes the meat. 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 – Gives my London broil marinade more umami flavor, plus a hint of sweetness. I use this gluten-free brand. 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.
- Herbs – I used dried oregano and fresh thyme, mostly because that’s what I had. You can replace the tablespoon of fresh herbs with a teaspoon of dried herbs, or replace the 2 teaspoons of dried herbs with 2 tablespoons of fresh herbs. I’ve also made this London broil recipe using Italian seasoning instead of oregano, and fresh rosemary or parsley instead of thyme.
- Sea Salt & Black Pepper
The Topping:
I always top the steak with a dollop of compound butter for a rich, flavorful finish. My version combines butter, garlic, fresh chives, parsley, and sea salt. You can also opt for chimichurri sauce, or even spread some roasted garlic on top.
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How To Cook London Broil
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Marinate the steak. Place it 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 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.
- Make the herb butter. Find my compound butter recipe here. After refrigerating, slice it into pats.
- Cook London 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 chart below for best results.
- Rest, then slice. Remove the London broil from the baking dish (so it doesn’t continue cooking!). Let the steak 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, but no more than 24 hours. I find that 2 hours is the bare minimum, but for the best London broil, let it marinate at least overnight. Don’t go over 24 hours, though, or your meat will turn mushy.
- Bring the steak to room temperature before cooking. It usually takes 30-60 minutes. 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 time chart below.
- Slice against the grain. This 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 for the method and timing. Feel free to use the same marinade I have here.
London Broil (Easy, Tender Recipe)
By
Learn how to cook London broil with my simple marinade and time chart! This easy London broil recipe is juicy, tender, and flavorful.
Instructions
[ See step photos See my tips ]Tap on the times in the instructions to start a kitchen timer.
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Place the flank steak into a zip lock bag. Add the olive oil, coconut aminos, lemon juice, Worcestershire sauce, minced garlic, sea salt, black pepper, oregano and thyme.
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Seal the bag and press out the excess air. Massage the marinade into the steak with your hands, on the outside of the bag. Place the bag in the refrigerator for at least 2 hours, or up to 24 hours.
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Meanwhile, if desired, make compound butter using instructions here. Store in the fridge until ready to serve.
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When ready to cook, remove the steak from the fridge 30 minutes before cooking. Preheat the oven to the Broil setting (use High if yours has multiple settings). Position the oven rack 6-8 inches from the heating element.
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Place the steak in a baking dish. (Discard the remaining marinade in the bag.)
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Cook London broil under the broiler for about 12-14 minutes, flipping halfway through, until the internal temperature reads 130 degrees F (57 degrees C) for medium-rare. (See my time chart in the post above if you like a different doneness.)
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Transfer the London broil to a cutting board and let it rest for 10 minutes. Slice against the grain into strips. Top with compound butter if you like.
Did you make it? Leave a review or tag me @wholesomeyum on Instagram!
Maya’s Recipe Notes
Serving size: 1/4 lb flank steak, or 1/4 of entire recipe
- Tips and time chart: To help you cook London broil perfectly, check out my recipe tips above and my time and temperature chart here.
- Storage: Keep leftovers in an airtight container in the refrigerator for up to 3-5 days. I like to toss them in my steak salad or beef stir fry.
- Meal prep: I highly recommend marinating London broil the night before! You can also mix up the marinade multiple days ahead, but wait until 24 hours 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: The cooked steak will keep in the freezer for up to 3 months. If possible, freeze it whole rather than sliced.
- Note on nutrition info: I only included half of the marinade in the calculation, because the other half gets discarded. The optional compound butter is not included.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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London Broil
How Long To Cook London Broil?
London broil cooks quickly under high heat, but it depends on how thick your steak is. 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 and using a probe thermometer. You just set the temp and it’ll beep when your steak is ready! A regular meat thermometer like this works, though.
Use my chart to get the doneness you like:
| Desired Doneness | Broil Time | Internal Temperature * |
|---|---|---|
| Rare | 8-12 minutes | 120 degrees F |
| Medium Rare | 10-14 minutes | 130 degrees F |
| Medium | 14-18 minutes | 140 degrees F |
| Medium Well | 16-20 minutes | 150 degrees F |
| Well Done | 18-22 minutes | 160 degrees F |
*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.
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 served it with sauteed broccoli above, but my roasted asparagus or fried brussels sprouts also pair well. For a fancier touch, try my green beans almondine.
- Potatoes – Roasted potatoes or roasted sweet potatoes are great when you want something more filling, or choose my mashed cauliflower or roasted rutabaga for lighter options.
- Salad – I love London broil with a BLT salad or kale salad. For a festive spread, throw together my colorful pomegranate salad.
114 Comments
Tina
2Why do you call this a London Broil and your meat is Flank Steak. I was looking for a recipe to cook an actual London Broil chunk of meat.
Maya | Wholesome Yum
1Hi Tina, London broil is not actually a cut of beef, it’s a cooking method. Some stores label steaks as “London broil” similarly to how some stores label roasts as “pot roast” even though that’s not a cut either. It’s just to help people identify the cut they want for what dish they want to prepare. Flank steak is the most common cut of beef used to make London broil. Hope this helps to clarify!
Deanna
1Perhaps this should be called ‘London broiled flank steak’? Just a suggestion as I was very confused too lol! In any case, I followed it for my thick ‘London broils’ anyway and it was incredible…thanks for sharing!!
Maya | Wholesome Yum
1The dish is called London broil and I didn’t come up with the name. 🙂 I do explain it in the post. Sorry about any confusion and I’m happy you liked it!
Scout
1High or low broil on the oven?
Maya | Wholesome Yum
0Hi Scout, Broil on high.
James
1Recipe did nothing to tenderize a tough London broil from local butcher that marinated over night!
Maya | Wholesome Yum
0Hi James, Sorry to hear that. If it was still tough after marinating overnight, it was likely either overcooked or undercooked.
maureen
1Can london broiler be baked in the oven instead of broiler?
Maya | Wholesome Yum
0Hi Maureen, You could do that, but it would take much longer and the result won’t be as good. The broil method still uses the oven, it’s just the high-heat broil element. Cooking London broil faster this way leaves it more juicy and lets it brown on the outside. If you still prefer not to broil it, I’d recommend using one of my other methods for cooking flank steak here.
Laura
0This was excellent. I used round steak and it turned out fine.
Wholesome Yum D
0So glad you enjoyed it, Laura! It’s great to hear the round steak worked well, too. Thanks for sharing!
Kori Valencourt
0This marinade makes the BEST meat. I use it every time that I make London Broil. It adds a deep flavor that needs nothing else! I even marinated some lamb chops with this recipe. They were the best we have ever had! A must try!
Wholesome Yum D
0I love that this has become your go-to marinade, Kori! I’m definitely glad to hear it works just as well beyond the London Broil. Thanks for sharing!
luciae
0Bought a beautiful cut of London Broil.
Followed your directions perfectly.
Came out so tough, although rare inside and medium rare on the edges, no one would eat it.
Complete failure and waste of money.
Maya | Wholesome Yum
1Sorry to hear that, Luciae! How long did you marinate the steak? Did you let it rest after cooking? Happy to help troubleshoot. Also, fyi, I did receive your comments but they go through moderation to combat spam and avoid duplicates.
Val Boda
0My entire family loves this! I usually make it on the grill, and there are seldom leftovers. Which is unfortunate because I love the next day for lunch!
Wholesome Yum D
0I love hearing that your whole family enjoys it, Val! I completely understand wishing there were leftovers for lunch the next day, maybe next time!
Amber Hicks
0Do you broil on high?
Maya | Wholesome Yum
0Hi Amber, Yes, on high.
Ashley Waskey
0Hi. What can I use instead of the coconut aminos? I am highly allergic to coconut and all its products. Thanks.
Maya | Wholesome Yum
0Hi Ashley, Soy sauce or tamari would work if those fit your needs.
Ed
0Great tasting and simple recipe. Perfect for a healthy time saving meal.
Wholesome Yum D
0That’s great to hear, Ed! I love a quick, healthy recipe that still tastes amazing, so glad this one hit the mark for you.
Mike
0Instead of broiling how would this be on an outdoor BBQ grill?
Maya | Wholesome Yum
0Hi Mike, I have instructions for that in my grilled London broil recipe.
deb
0That Staub pan you use is delightful, but can it really go under the broiler all that time. I’d be afraid it would shatter. At the moment I’m trying an aluminum sheet pan with parchment. It will probably warp, but I’d be disappointed if I ruined that Staub casserole dish. It’s a beauty!
Wish me luck.
Maya | Wholesome Yum
0Hi Deb, I haven’t had issues using the Staub pan for this recipe, but you can definitely use a sheet pan, too. Hope you loved the London broil!
Linda
0I made this last night and it was delicious. The marinade was easy to prepare and just set in the fridge until I was ready. I flipped it a few times during the marinading process and it was a big hit! I will be making this again for sure.
Maya | Wholesome Yum
0I’m happy it was a hit, Linda! Hope you get to enjoy it again soon.
Dawn
0What is the best way to cook a London boil
Maya | Wholesome Yum
0Hi Dawn, I have cooking instructions above for using the broiler in your oven! You can also use my grilled London broil recipe.
David V
0Hi I tried your recipe and cooking time and absolutely loved it. Thank you so much for sharing. Two thumbs up!
Maya | Wholesome Yum
0I’m so glad you loved it, David! Enjoy!
LuAnn
0This was the best steak I’ve cooked in a long time. I ended up marinating for about 3 days. It was delicious and tender. Thank you for your great recipes!
Maya | Wholesome Yum
0I’m so happy you liked it, LuAnn! I usually recommend a max of 24 hours for marinating beef, but I’m glad it worked well for you.
ColleenCottingham
0Can I make this on my outdoor grill? Thank you
Maya | Wholesome Yum
0Hi Colleen, Yes, you can! Just follow my grilled London broil recipe.
Colleen
0Thank you. I grilled it outside and it turned out perfect. I couldn’t believe how tender it was. This recipe is a keeper.
Jean Rahn
0Looks delicious. Two questions: What are coconut aminos and how close to the broiler element should the meat be? Thanks!
Maya | Wholesome Yum
0Hi Jean, Coconut aminos is a common alternative to soy sauce that comes from coconut palm sap. I prefer it over soy sauce because it has a hint of sweetness, in my opinion more umami flavor, it’s less processed, and I try to avoid soy in general. You can use reduced-sodium soy sauce in this recipe if you prefer, though. For your second question, place the London broil about 6 inches from the broiler heating element. Hope this helps!
Denice
0How close to the broiler do you put the flank steak?
Maya | Wholesome Yum
0Hi Denice, I usually place it about 6 inches from the broiler.
Rodney Demko
0I followed your recipe and it came out perfectly 👌. Wish I could upload a picture because it is exactly like the picture you have on the site. Thank you for helping me cook my 1st London broil.
Wholesome Yum D
0Rodney, that’s awesome! I love hearing your first London broil came out spot on. Thanks for trying it!