London Broil

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.

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.

1. 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.
2. Make the herb butter. Find my compound butter recipe here. After refrigerating, slice it into pats.

3. 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.
4. 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!

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:

*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.