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Get It Now- Why You’ll Love This London Broil Recipe
- What Is London Broil?
- Ingredients & Substitutions
- How To Cook London Broil In The Oven
- How Long To Cook London Broil?
- Tips For Cooking London Broil
- Storage Instructions
- What To Serve With London Broil
- Recommended Tools
- London Broil (Easy & Tender!) Recipe card
- Recipe Reviews
Easy steak recipes are my favorite for weeknight meals as well as special occasions, because they are SO easy, yet flavorful and feel special enough for a holiday, too. So today, let me show you how to cook London broil in the oven! This London broil recipe has a super simple marinade, resulting in perfectly tender steak that cooks quickly — in less than 15 minutes.
I’ve got plenty more steak recipes because, well, who doesn’t love steak?! If you want to learn other easy ways to make steak, try filet mignon or tomahawk steak for special occasions, New York strip or sirloin steak for any other day.
Why You’ll Love This London Broil Recipe
- Flavorful, easy marinade
- Perfectly tender steak
- Easy to prep ahead
- Cooks in less than 15 minutes
- Easy healthy dinner idea
What Is London Broil?
London broil is a method and style of marinating, cooking, and slicing beef. A cut of beef is marinated for a few hours, broiled over high heat, and then thinly sliced across the grain and served.
Ingredients & Substitutions
This section explains how to choose the best ingredients for London broil marinade, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
- Flank Steak – Originally, London broil steak was made with flank steak, which is what I used here. But, now the name really refers to the cooking method more than the cut of meat. Some butchers will label top round steak, coulotte, or other cuts as London broil, and these will also work.
- Olive Oil – Or avocado oil.
- Coconut Aminos – This is my go-to soy sauce substitute, but you can also use soy sauce if that works for you.
- Lemon Juice – Acidic ingredients like lemon juice tenderize the meat. Fresh has the best flavor, but bottled is convenient. Lime juice or any type of vinegar, such as apple cider vinegar, red wine vinegar, or balsamic vinegar, will work for a similar effect.
- Worcestershire Sauce – This helps give the London broil marinade a deep flavor. While it adds a small amount of sugar, it’s negligible.
- Garlic – Fresh garlic is the most flavorful, but jarred is fine for convenience. We’re using minced garlic cloves, so either will work.
- Sea Salt & Black Pepper
- Dried Herbs – I used oregano and thyme, but Italian seasoning or even Texas brisket seasoning would also be delicious.
- Compound Butter – Mine uses a combination of butter, garlic, fresh chives, fresh parsley, and sea salt. Get the compound butter instructions here to top your London broil steak recipe, plus it includes options for using other herbs if you prefer.
How To Cook London Broil In The Oven
This section shows how to cook London broil, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
- Mix London broil marinade. Add the olive oil, coconut aminos, lemon juice, Worcestershire sauce, garlic, salt, black pepper, oregano, and thyme to large zip lock bag and mix together.
- Marinate. Add the flank steak to the zip lock bag and squeeze out excess air. (Alternatively, you can mix up the marinade in a small bowl and pour it over the steak in a large bowl or baking pan.) Gently massage the marinade into the steak. Refrigerate for at least 2 hours, but no more than 24 hours.
- Make compound butter. Find the compound butter recipe here.
- Broil. Remove the steak from the marinade and place into a baking dish (you can also use a cast iron skillet or even a grill pan). Let it sit at room temperature while the broiler is preheating. Broil, flipping halfway through, until the internal temperature reaches 130 degrees F (for medium rare). If you prefer a different level of doneness, check the temperature chart in my sirloin steak recipe or recommendations on the recipe card below.
- Rest. Remove the steak from baking dish (so it doesn’t continue cooking!) and let it rest for 10 minutes.
- Slice. Use a sharp knife to slice the London broil thinly against the grain, so that it’s nice and tender.
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 takes about 6-7 minutes per side for a 1-inch-thick steak. Use a meat thermometer to cook it to 135 degrees F.
Tips For Cooking London Broil
Follow these tips for the best London broil!
- Use the right marinade. A good marinade contains both oil and an acidic ingredient (like lemon juice) to tenderize the meat.
- Don’t over marinate. Steak should be marinated for at least 2 hours, but no more than 24 hours, for best flavor and texture. After 24 hours, your meat will turn mushy.
- Don’t overcook. Steaks become tough when they are overcooked, and medium-rare to medium is best for a London Broil. Use a meat thermometer to cook it precisely.
- Slice against the grain. Cutting the steak against the grain breaks up the muscle fibers and ensures that every bite is tender.
Storage Instructions
- Store: Keep leftovers in an airtight container in the refrigerator for up to 2-3 days.
- Reheat: Reheat sliced steak in a hot skillet until warm, or place in the oven at 300 degrees F with a bit of broth and covered in aluminum foil, to lock in moisture. Be careful to not overcook.
- Freeze: Wrap the London broil tightly in plastic wrap, then place in a zip lock bag and keep in the freezer for up to 3 months.
What To Serve With London Broil
Serve this London broil roast recipe with side dish recipes like these:
- Veggies – Such as sauteed broccoli (pictured above), roasted asparagus, or green beans almondine.
- Potatoes – Roasted potatoes are a popular side for steak. For lighter options, try mashed cauliflower, roasted sweet potatoes (or an air fryer sweet potato), or my rutabaga recipe.
- Salad – I love London broil recipes paired with a BLT salad or kale salad. For a festive spread, make a pomegranate salad.
- Toppings – Try compound butter (pictured above) or chimichurri sauce.
Recommended Tools
- Baking Dish – Cooking London broil in this baking dish ensures even heating.
- Instant Read Meat Thermometer – Ensures that your beef is perfectly cooked… and not overcooked.
London Broil (Easy & Tender!)
Learn how to cook London broil in the oven, with simple ingredients. This quick and easy London broil recipe is juicy, tender, and flavorful.
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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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 and 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, preheat the oven to the Broil setting.
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Remove the steak from the marinade and place it in a baking dish. (Discard the remaining marinade.)
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Cook London broil under the broiler for about 12-14 minutes, flipping halfway through, until an internal thermometer reads 135 degrees F (57 degrees C) for medium-rare.
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Place the London broil on a cutting board and let it rest for 10 minutes. Slice into strips and top with compound butter disks, if desired.
Did You Like It?
Leave a rating to help other readers, or get the recipe sent to your inbox.
Recipe Notes
Serving size: 1/4 lb flank steak, or 1/4 of entire recipe
Nutrition info only includes half of the marinade (because the other half gets discarded), and does not include optional compound butter.
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. 🙂
72 Comments
Tina
0Why 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.
Wholesome Yum D
0Hi Tina, Originally, London broil steak was made with flank steak, which is what I used here. But, now the name really refers to the cooking method more than the cut of meat.
cutavjg
0Cooked it last night for dinner, it came out awesome! Great recipe…..
Stephanie
0Perfection – even with a much larger cut of meat to feed my teenage boys and compound plant butter! It took 20 minutes total to broil the 3lb Top Round to medium rare. I started at 8 minutes per side, checked the temp, put it back under the broiler for 2 minutes, flipped it again, and the final 2 minute broil brought it to temp.
I am dairy free (sadly), so I used plant butter, and the compound was still yummy. I used garlic, parsley and green onions chopped finely because I had some on hand. The extra flavors from the herbed butter slathered on the sliced pieces was fantastic and well worth the additional few minutes of prep.
Thank you so much for this recipe! It will be on repeat around here.
eddiegomez
0This recipe is 5 star
Sarah Siegfried
0Delicious London Broil.
Lea
0I love this steak recipe! Definitely juicy, tender, and so tasty <3. I really like the taste of the herbs the most. I'll definitely make this again for my fam, thanks! 🙂
Jennelyn
0I love that the marinade was simple yet so flavorful. The steak turned out so tender and juicy and I paired it with some roasted asparagus. Thanks for this tasty and easy recipe!
Jess
0I’m so glad I found this recipe, the flavors are amazing! I’ve been looking for a good dish to prepare with simple ingredients for a family dinner, and this london broil did not disappoint.
Tori
0I made a bunch of compound butter for a party we recently hosted but I made way too much and wasn’t sure how to best use it up. I found this recipe and it was FABULOUS. I love the marinade and that it uses the affordable flank steak.
Candy
0It’s always a crowd-pleaser in our family, and it’s a dish I’m happy to turn to whenever we want a quick and delicious dinner option. My husband and son kept asking me to make it again. Thanks for this delicious recipe!
Cindi
0When turning the broiler on, do you cook it at low or high broil?
Wholesome Yum D
0Hi Cindi, I always use my broiler on high.
Kathleen
0Wow! Yum!! Amazing!!! I am not sure why this recipe doesn’t have a ***** rating! It is now my go-to LB recipe.
Brie
0It was SO freaking delish… I made it AGAIN the following week. I love making a beautiful, tasty dish with not a lot of effort, THANK YOU!
James
0Recipe 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.
Sonya
0How long should London Broil to be well done?
Wholesome Yum D
0Hi Sonya, 160-165 degrees would be well done, but this is not usually recommended for London broil. If you still want to do this though, the temperature ranges listed in my sirloin steak post might be helpful.
Darlene
0I’m allergic to citrus. Is there something I can use as a substitute? Pineapple or vinegar perhaps? Thank you, Darlene
Wholesome Yum D
0Hi Darlene, You can use apple cider vinegar, red wine vinegar, or balsamic vinegar as a substitute for the lemon juice.
Jackie
0How much soy sauce do you use if you don’t have the coconut amino
Maya | Wholesome Yum
0Hi Jackie, It would be the same amount. I recommend low-sodium soy sauce so it’s not too salty.
Nancy Metz
0The flavors were absolutely AMAZINGLY delicious!! Will definitely make again!
bea
0Help! I’m trying this recipe tonight in the broiler. My ovens broiler is on the bottom, drawer-type kind. Is that going to be ok? I don’t want to try it there if not!
Wholesome Yum D
0Hi, Unfortunately, I have never used an oven like that, so I can’t give you any insight.
maureen
0Can london broiler be baked in the oven instead of broiler?
Wholesome Yum D
0Hi Maureen, You could do that, but it would take much longer. The broil method still uses the oven, it’s just the high-heat broil element.
Furhana Afrid
0I’d like to cook it longer to make it more well done. Will it get tough if I broil it for longer in the oven? I made London Broil from a different recipe in my instant pot and slow cooked it on high for 6 hours. It got quite dry. Thanks for your guidance.
Wholesome Yum D
0Hi Furhana, Yes, you could do that, but steaks become tough when they are overcooked, and medium-rare to medium is best for a London Broil.
Peter
0hmmm… I am a widower and I’d never cooked a steak in an oven, or broil’ed anything. I hate to cook, but since I only have myself, I can’t eat frozen meals the rest of my life. I purchased (2) 2 lb. London Broil pieces of meat. Since I had NO CLUE as to how to cook these, I went online. This was the 1st place appeared to offer some insight on how to do cook these tough pieces of meat. Now I know why they were priced so low. They are tough to begin with… . The problem I had was finding out exactly how long to cook, how to prepare, what to use to marinate. It was all over the web sight. I had to read and re-read, move up and down the page. All I’m saying, it could have been presented more logic.
Still, I pieced together what I could, sliced the top portion into a diamond pattern as best I could. Made some sort of butter mix that I smeared into the cracks of the diamond cuts. I marinated the London Broil for almost 24 hr.s, just a little shy. I used Paul N.’s Italian dressing with some extra avocado oil & L&Ps Worcestershire sauce thrown in. These pieces of L. Broil were heavy and thick. 7 min.s per side wasn’t enough to get the 135 F, but I did cook it a little long. Flipped, and again, cooked it too long, but it still came out pink in the middle on the center pieces, of which their was plenty.
So, thanks for the help, but for the utter novice, it just seemed I really had to hunt down each detail on how to prepare, how long to cook each side, what to use. I wish it had been a little easier to know exactly what to do 1,2,3.
I had a broiler top, but no pan underneath. I used a 18″ pizza pan doubled down with AL foil that I set the broiler pan top on. It worked, the pizza pan came out completely clean, and the oven didn’t get dirty. (I have a broiler top and pan coming from Amazon in a day or two. (I have another 2 lb.s London Broil in the freezer… )
Wholesome Yum D
0Hi Peter, Sorry this recipe didn’t meet your expectations. If you read the entire post, it gives you step by step instructions along with tips and tricks on how to marinade and cook the London Broil.
Ann
0I’ve tried many, many ways of cooking top round (“London Broil” as my grocery store labels it) and using this recipe this evening made it the tastiest, juiciest, most tender that neither myself, son, or husband can ever remember! Have already shared it with one friend and will make it again soon—thank you! My substitutions were “No Soy” low sodium in lieu of aminos, and using dried for both herbs but in the same amount as was called for using fresh (we love oregano & thyme). Doubled the recipe as had a thick 2+ lb cut. The only thing I would change next time is to use about half the salt—my husband and son thought the salt content was fine, but I know I can’t handle it as well as the boys. Also, we grilled it between 300-350 degrees (it’s really cold out today and didn’t want it flaming) and that did take at least 40 minutes I think, with flipping it every 7 minutes and taking the temp often after the first 15. We took it off at 120 F, tented it, and it was perfectly medium rare, possibly a little more towards rare, but it was perfect for us!
Ava
0Just made this today and it’s yummy. It’s the marinade that makes it so good. The only tweak I did was to sub apple cider vinegar for the lemon juice. I broiled it twice as long because my steak was 2 inches thick and it wasn’t done in 15 minutes as the recipe instructs. Next time I make this I will marinate longer. I only marinated 2 hours but longer would be better. Delicious recipe!
Kim
0Looking to cook this tonight. My cut of meat is over 2 lbs. Should I double the marinade, or no? Thanks! From the comments, I believe it’s going to be delicious!!
Wholesome Yum D
0Hi Kim, Yes, I would double the marinade recipe.
Joann Goodwin
0Can you bake London broil roast in tinfoil. And how long should it bake and what temperature should it be baked on.
Wholesome Yum D
0Hi Joann, You can find all the instructions for making London Broil in the post.
Gloria Edwards
0How do you cook the London broil?
Wholesome Yum D
0Hi Gloria, You can find those instructions in the post.
Sarah Hagan
0Hi, I have high and low broil on my oven. Which one is correct? Thanks.
Wholesome Yum D
0Hi Sarah, You would want to use the high setting.
Dolly
0This sounds great! I have a gas stove/oven, what temperature should I set the broiler on? Thank you
Wholesome Yum D
0Hi Dolly, It depends on your oven but on mine broil is a setting that has no setting for temperature.
Patricia
0This was absolutely delicious. I cooked it using the stovetop method and a cast iron pan and was amazed but the timing was spot on. The meat was flavorful, tender and juicy. We will make this again!
Lanette Taylor
0It never showed me how to cook London broil in the oven?
Wholesome Yum D
0Hi Lanette, You can find the instructions in the post on using the broiler in your oven to cook the London Broil.
Debbie
0Made this last night and was very good.
Jeff Corben
0My grandfather loved London Broil. He would order at a restaurant. I thought it was a steak, but wasn’t sure what cut it was. I plan on making this soon.
Susan Russ
0This was absolutely delicious!!! Wow! I have never cooked a London Broil and was always intimidated by them ha! My grocery store had them on sale for Memorial Day at an insanely great price so I bought 3 (~ 1-1.5 lbs each). Vacuum packed 2 and then 1 in the oven last nght after marinating as this recipe outlines. It does not look as pretty as the ones coming off the grill but it is SOOO good! We in S FL were having a massive thunderstorm last night and I really did not want to get out with the grill ha! The marinade makes this – Oh and I did tenderize with a metal tenderizer before marinating. And I used low sodium soy sauce, not coconut aminos. SOOOO good!
Ronnie
0How close should I put the meat to the boiler burner?
Wholesome Yum D
0Hi Ronnie, The rack should be in the top 1/3 of the oven.
Lori
0The recipe says it is for London Broil. However, it says Flank Steak. Can you clarify which one? Thanks!
Wholesome Yum D
0Hi Lori, London Broil refers to a cooking method and can be made with different cuts of meat. The most common cuts it’s made with are flank steak (like this recipe) or top round.
Jessica
0No they aren’t. London broil is top round, NOT flank steak.
Maya | Wholesome Yum
0Hi Jessica, I clarified my comment above. London broil can be made with both top round and flank steak.
Jacob
0Hello how close do I put the rack to the flame? Thank you
Wholesome Yum D
0Hi Jacob, The oven rack should be in the middle of the oven.
Christina
0Good evening. The recipe says to cook 12-14 minutes “per side”, but I think you meant 12-14 minutes total. At least my steak turned out well done after 24 minutes of cooking.
Wholesome Yum D
0Hi Christina, I’m sorry about the confusion, I updated the recipe card to clarify. It’s 12-14 minutes total. I recommend using a meat thermometer to monitor the internal temp though, because all ovens do cook a little differently and it will vary depending on the thickness of your steak.
Mrs Smith
0Followed exactly and it turned out beautifully. Easy and fast! ( after the marinating time ).
Jeff Corben
0You will have to tell me how the other two turn out. I am going to try the oven method. Hopefully it will turn out the way it is supposed to be.
Jackie
0OMG!! Thanks to this recipe not only did I use the broiler for the first time in my life but I cooked the most beautiful and delicious piece of meat – EVER! My praises are still being heard!
Lynn B
0This was so easy and delicious. I only marinated for the min. amt. of time. This will definitely be on a regular rotation. Thanks so much.
Amy L Huntley
0So tender and delicious! So simple to make too!
Glenda
0I’ve never made or tasted London Broil. Now, I’m anxious to try your easy recipe. It looks scrumptious! Thank you for sharing it!
Andrea
0This recipe is packed with flavor! I love it!
Toni
0This is so perfect!! Everyone at my house was really impressed!
Raquel
0This was so easy to make in the oven. A wonderful holiday dinner recipe!
Kristyn
0My mouth is watering! This will be the perfect date night in! Looks so juicy!
Ashley
0I love this recipe! I’ve never made a London broil before but this turned out perfectly.
Paige Franklin
0Absolutely cooked to perfection. Great recipe!