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Turn this affordable steak into a tender, juicy, and flavorful piece of meat with a simple 5-minute London Broil marinade! The easy and healthy dinner recipe comes together in just minutes, can be prepared in advance, and gets better as it sits.

Marinated london broil on a cutting board with fresh herbs
Table of Contents
  1. How to Make Marinade for London Broil | 1-Minute Video
  2. Melt in Your Mouth London Broil Marinade Recipe
  3. What is London Broil?
  4. Ingredients for the Best London Broil Recipe
  5. How to Make a Marinade for London Broil
  6. What to Serve with Easy London Broil Marinade
  7. Preparation and Storage Tips
  8. Recipe Variations
  9. Tips for the Best London Broil Marinade Recipe
  10. London Broil Marinade Recipe

How to Make Marinade for London Broil | 1-Minute Video

Melt in Your Mouth London Broil Marinade Recipe

With help from a rich, flavorful London Broil marinade, lean beef is transformed into a tender and juicy entrée that your family will devour. Serve the sliced steak with rice, cornbreadbiscuitspotato salad, roasted broccoli, or Caesar salad for a quick, family-friendly meal.

Hold your wallet and don’t spend your money on a filet mignon! Steak definitely does not need to be reserved for special occasions when you can take an affordable cut of meat and prepare it in an easy, delicious way.

What is London Broil?

“London broil” doesn’t refer to a specific cut of meat, but instead is a name that butchers often give to a handful of cuts of beef, such as top round roast (top round steak), flank steak, or skirt steak. This budget-friendly beef is a lean-muscle cut, which tends to be tougher than other cuts thanks to its low fat content.

The typical preparation of London broil includes marinating the meat for several hours, followed by high-heat searing in an oven broiler or on an outdoor grill. The meat is cut across the grain and served in thin slices.

The Thickness Of The Meat

Sizes of London broil can differ, but most butchers cut the meat to about 12-inches long and 2-inches thick, weighing about 2 lbs. If your meat is thicker than that, just plan to cook it a bit longer. A meat thermometer is the best way to determine when the steak is done, since you know it will be perfect when it reaches an internal temperature of 135°F for medium-rare meat.

Overhead shot of grilled london broil on a cutting board

Ingredients for the Best London Broil Recipe

Here’s a quick overview of the ingredients that you’ll need for a quick London broil marinade. As always, the exact measurements and specific cooking instructions are included in the recipe at the bottom of the post.

  • Soy sauce: provides salty umami flavor. Use less-sodium soy sauce, if desired.
  • Balsamic vinegar: an acidic component that helps tenderize the meat and adds brightness to the marinade.
  • Worcestershire sauce: more salty, umami flavor that pairs so well with the flavors in beef.
  • Olive oil: the fat that helps transfer fat-soluble flavors onto the meat and also helps retain moisture. Fats help round out flavor profiles and keep sharp or acidic flavors from dominating.
  • Lemon juice: an additional acidic component that brightens the dish and tenderizes the meat.
  • Minced garlic and fresh ginger: for even more great flavor. You’ll need about two cloves garlic to equal 2 teaspoons minced.
  • Brown sugar: for a hint of sweetness that nicely balances out the salty, umami flavors and helps the steak brown nicely on the grill or under the broiler.

A Substitute for Balsamic Vinegar

You can make this marinade without balsamic vinegar by substituting with an equal amount of rice vinegar. Alternatively, for every 1 tablespoon of balsamic vinegar, substitute 1 tablespoon of cider vinegar or red wine vinegar plus ½ teaspoon sugar.

Process shot showing how to make easy london broil marinade with lemon juice

How to Make a Marinade for London Broil

This London Broil marinade is a great option when you crave a grilled (or broiled) steak, but you also want to make healthy choices. A serving of the meat and marinade is high in protein, low in carbs, and low in fat. It’s perfect during the summer on a salad with sliced tomatoes and crumbled blue cheese, but it’s equally delicious in the middle of winter if you cook it under the broiler.

  1. Whisk together all of the marinade ingredients.
  2. Pour into a Ziploc bag or a large dish.
  3. Add the London broil, toss to coat the meat in the marinade, and cover or seal.
  4. Refrigerate and let the meat marinate for at least 4 hours, or up to 2 days. Occasionally toss the meat in the marinade to make sure that the marinade is evenly distributed on the steak.
  5. Remove the meat from the marinade, discard the marinade, and pat the meat dry.
  6. Cook on the grill or under the broiler until the meat reaches the desired temperature — about 125-130°F for rare (a cool red center), 135°F for medium-rare (a warm red center), or 145°F for medium (a warm pink center).
  7. Taste and season the meat with kosher salt and ground black pepper, or garnish with chopped fresh herbs or scallions.
Square side shot of london broil marinade

How to Know When London Broil is Done

Exact cooking times will vary depending on the size, thickness, and temperature of your meat when you cook it. As a result, a meat thermometer is the best way to know when your London broil is done. It should be 125-130°F for rare (a cool red center), 135°F for medium-rare (a warm red center), or 145°F for medium (a warm pink center).

What to Serve with Easy London Broil Marinade

This versatile marinade for London broil steak pairs nicely with a variety of sides. Here are some easy ideas:

Horizontal shot of a grilled and sliced marinated london broil

Preparation and Storage Tips

The cooked steak will last in an airtight container in the refrigerator for 3-4 days. You can also wrap the meat tightly and store in the freezer for up to 3 months. Thaw the frozen meat in the refrigerator overnight and use the leftovers on sandwiches, on top of salads, or in quesadillas!

Can I freeze London broil in marinade?

No, I do not recommend freezing the raw steak in the marinade. Extended exposure to the acids in the marinade, combined with damage from ice crystals, can cause the meat to become mushy.

Recipe Variations

  • Don’t have balsamic vinegar? You can substitute with an equal amount of rice vinegar. Alternatively, for every 1 tablespoon of balsamic vinegar, substitute 1 tablespoon of cider vinegar or red wine vinegar plus ½ teaspoon sugar.
  • Add fresh herbs or dried herbs to the marinade, such as thyme, oregano, chives, fresh parsley, basil, or rosemary. An Italian seasoning blend would also work well.
  • Dijon mustard would also be a great addition to the marinade.
  • If you don’t have fresh garlic cloves or fresh ginger, you can substitute with smaller amounts of garlic powder and ground ginger.
  • Instead of brown sugar, sweeten the marinade with maple syrup or honey.
  • Use low sodium soy sauce, if desired.
  • Vegetable oil or canola oil will both work as an equal substitute for the olive oil.
  • Make the marinade spicy by adding crushed red pepper flakes or cayenne.

Tips for the Best London Broil Marinade Recipe

  • Marinate the meat for at least 4 hours (preferably longer) to help tenderize the tough cut. It is possible to marinate London broil too long, so I don’t recommend leaving the meat in the marinade for more than 1-2 days. After that point, the acid or enzymes in the marinade can cause the meat’s tissue to break down so much that it becomes mushy.
  • The brown sugar in this marinade helps create a nice sear on the outside of the steak, but it also makes it easier for the meat to burn. As a result, it’s best to grill the steak for about 4 minutes per side over direct heat (to get those nice grill marks), but then move the steak to indirect heat for the rest of the cooking time (to prevent burning).
  • Slice the meat against the grain with a sharp knife (across the natural lines that you see running through the meat). This way you cut through the fibers and shorten them, rather than cutting alongside the fibers. This makes it easier to chew the steak, since a lot of the hard work of breaking up the muscle fibers has already been done for you.
Overhead shot of sliced london broil on a cutting board

More Marinade Recipes to Try

Guinness Flank Steak Marinade

8 hours hrs 21 minutes mins

Salmon Marinade with Lemon and Herbs

45 minutes mins

Chicken Thigh Marinade {Grilled or Baked}

3 hours hrs 17 minutes mins

Square side shot of london broil marinade

London Broil Marinade

4.79 from 41 votes
Prep: 5 minutes
Cook: 18 minutes
Total: 4 hours 23 minutes
Servings 1 cup
Calories 321 kcal
Turn this affordable steak into a tender, juicy, and flavorful piece of meat with a simple 5-minute London Broil marinade! 

Ingredients
  

For the Marinade:

Instructions

  • In a large bowl, whisk together all of the marinade ingredients until completely combined. Pour marinade into a large zip-top plastic bag. Add London Broil to the bag, squeeze out all of the air, and seal the bag. Toss gently to coat the London Broil with the marinade.
    Process shot showing how to make easy london broil marinade with lemon juice
  • Place in refrigerator to marinate for about 4 hours (or up to 2 days), tossing occasionally to redistribute marinade.
  • Remove meat from the marinade, discard the marinade, and pat the meat dry.

TO GRILL:

  • Allow the meat to sit on the counter for about 30 minutes to come to room temperature. Remove meat from marinade and grill the meat for about 4 minutes per side over direct heat, then move to indirect heat until the meat reaches 125-130°F for rare, 135°F for medium-rare, or 145°F for medium. Transfer meat to a cutting board and let stand 10 minutes. Cut meat diagonally across the grain into thin slices.
    Marinated london broil on a cutting board with fresh herbs

TO BROIL:

  • Allow the meat and marinade to sit on the counter for about 30 minutes to come to room temperature. Meanwhile, preheat the broiler and the broiler pan to HIGH. Allow to heat for 10 minutes.
  • Make sure to use an actual broiler pan, rather than a baking pan. A broiler pan has a rack built in that prevents the rendered fat from becoming a fire hazard. Transfer the meat to the broiler pan and discard the marinade in the bag. 
  • Broil the steak for 8 to 12 minutes, turning once about halfway through. The specific time will vary depending on the size and thickness of your steak, so use an instant-read thermometer to know when your meat is done. It should be 125-130°F for rare, 135°F for medium-rare, or 145°F for medium. Transfer meat to a cutting board and let stand 10 minutes. Cut meat diagonally across the grain into thin slices.

Video

Notes

  • Marinate the meat for at least 4 hours (preferably longer) to help tenderize the tough cut. It is possible to marinate London broil too long, so I don’t recommend leaving the meat in the marinade for more than 1-2 days. After that point, the acid or enzymes in the marinade can cause the meat’s tissue to break down so much that it becomes mushy.
  • The brown sugar in this marinade helps create a nice sear on the outside of the steak, but it also makes it easier for the meat to burn. As a result, it’s best to grill the steak for about 4 minutes per side over direct heat (to get those nice grill marks), but then move the steak to indirect heat for the rest of the cooking time (to prevent burning).
  • Slice the meat against the grain (across the natural lines that you see running through the meat). This way you cut through the fibers and shorten them, rather than cutting alongside the fibers. This makes it easier to chew the steak, since a lot of the hard work of breaking up the muscle fibers has already been done for you.
  • Don’t have balsamic vinegar? You can substitute with an equal amount of rice vinegar. Alternatively, for every 1 tablespoon of balsamic vinegar, substitute 1 tablespoon of cider vinegar or red wine vinegar plus ½ teaspoon sugar.
  • Add fresh herbs or dried herbs to the marinade, such as thyme, oregano, chives, fresh parsley, basil, or rosemary. An Italian seasoning blend would also work well.
  • Dijon mustard would also be a great addition to the marinade.
  • If you don’t have fresh garlic cloves or fresh ginger, you can substitute with smaller amounts of garlic powder and ground ginger.
  • Instead of brown sugar, sweeten the marinade with maple syrup or honey.
  • Use low sodium soy sauce, if desired.
  • Vegetable oil or canola oil will both work as an equal substitute for the olive oil.
  • Make the marinade spicy by adding crushed red pepper flakes or cayenne.

Nutrition

Serving: 5.3ounces beef and 1 tablespoon marinadeCalories: 321kcalCarbohydrates: 1.9gProtein: 54gFat: 6.7gSaturated Fat: 0.2gCholesterol: 133.3mgSodium: 433mgSugar: 0.9g
Keyword: London Broil, London Broil Marinade, marinade for london broil
Course: Dinner
Cuisine: American
Author: Blair Lonergan

This post was originally published in July, 2017. The photos were updated in January, 2021.

blair

Hey, I’m Blair!

Welcome to my farmhouse kitchen in the foothills of Virginia’s Blue Ridge Mountains. Inspired by local traditions and seasonal fare, you’ll find plenty of easy, comforting recipes that bring your family together around the table. It’s down-home, country-style cooking!

Read More

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Comments

  1. This is such a great idea, Blair! I love ordering london broil out, but i’ve never thought to make my own before. I’m loving this simple marinade! Definitely going to try this the next time we have steak. Sounds perfect for the summer, too!

        1. It really doesn’t though. I do substitute soy for low sodium Dale’s sauce, and add a bit more ginger and garlic, but it’s a very tasty marinade.

        1. Hi, Gloria. You’ll want to broil on high to get that nice char. If you don’t have balsamic vinegar, you can use red wine vinegar or cider vinegar. For every 1 Tbsp. balsamic vinegar, substitute 1 Tbsp. cider vinegar or red wine vinegar plus ½ tsp. sugar. Enjoy!

        1. Hi, Lisa! The grill should be set to high heat (about 400 degrees F). The amount of time that you leave it on indirect heat will completely depend on the size and thickness of your steak, the temperature of the steak when it goes onto the grill, and the temperature of the grill itself (these can all vary slightly). In general, it will probably need about 10 more minutes, but that’s flexible — a meat thermometer is the best way to know when your piece of meat is done. Hope that helps!

  2. Oooh, this looks so good! I am not much of a steak fan but I do like it occasionally so I will have to try this next time!

  3. Wonderful recipe! I’m gonna try making it over the weekend for my family and they got really excited for it! We all love a good broil, x)

        1. 5 stars
          Hi! Would this work in a crockpot for a few hours? I would pan sear it before throwing it in. If so, any suggestions for what to add just for extra “juice” for it to cook in?

          1. Hi, Paige! I’ve never tried London Broil in the slow cooker, but I found this recipe that gets good reviews: https://sweetandsavorymeals.com/slow-cooker-london-broil/

            She recommends searing the meat first, then cooking on HIGH for 5-6 hours or on LOW for 8-10 hours. If you need some extra cooking liquid, I would just use some of the marinade or some beef broth. Good luck, and let me know how it works!

  4. you are making me salivate! That sauce and slice of beef is like heaven on plate! Love the grill option!

  5. 5 stars
    Very good marinade. I marinated the meat yesterday and grilled it today. It was very tasty and the London Broil was tender. Thank you for this recipe. I will use it again.

  6. Hey, Billie! Good for you! My husband is usually the grill master too, so I always feel accomplished when I can successfully grill a piece of meat. 🙂

    You’ll want to preheat your gas grill to HIGH heat. A London Broil doesn’t need too long to cook, so once it goes on the grill, the meat should only require about 5-10 minutes per side (depending on how well done you like it). By cooking on high heat, you’ll get that nice crispy outer layer without over-cooking the inside. Just keep an eye on the temperature so that you know when to pull it off.

    Don’t forget to let the meat rest for at least 10 minutes after you take it off of the grill before slicing and serving. Enjoy!

    1. Hi, Stephanie! No, you shouldn’t need to pan sear the meat first. The high heat of the broiler should give you that crispy edge. 🙂

  7. Hi, Debbie! Do you have a meat thermometer? That’s always the best way to get your meat exactly how you like it, since cooking times can vary depending on the size, thickness, and starting temperature of your particular piece of meat.

    For a medium (NOT medium rare) London Broil, internal temp should reach 150 degrees F.

    If you’re broiling the meat, I would try 12-13 minutes per side to get closer to that medium doneness that you prefer.

    To bake it in the oven, I would put the meat (along with the marinade to keep it from drying out) in a roasting pan. Bake at 400 degrees for about 2 hours, or until really tender.

    1. I was thinking about this for our supper tonight and I want to make sure this is right. For baking ~ Bake at 400 for 2 hours?

      Sallie

      1. Hey, Sallie! I would bake it at a lower temperature for a bit longer. Try 350 degrees F for 2 1/2 – 3 hours. Enjoy!

          1. If you tent it loosely with foil while it rests, I promise that it will not be cold after a few minutes. 🙂

          1. No, you don’t want it covered while it’s under the broiler. Getting it close to that high heat will give the meat and nice char on the outside, while still keeping it tender on the inside.

  8. 5 stars
    Blair, Great recipe!. I had everything except olive oil and garlic for the marinade. Broil 550 degrees on my oven.
    Four minutes on a side for me. It was rare and tender.

  9. Hi there!

    I’m not too experienced in the kitchen, but this recipe looks delicious! Could I cook this using a cast-iron pan? If so, would I keep it on the stove-top in the pan, or place the cast-iron pan in the oven? Any tips/tricks/advice on timing would be wonderful!

    Thank you!

    1. Hi, Elise! I’ve never actually cooked my London Broil in a skillet, but I found these instructions if you want to try it: https://www.wohlners.com/blog/details.aspx?ID=46

      They suggest searing the beef in a skillet first, and then transferring to the oven to finish cooking. That sounds like a good option to me, and if you use an oven-proof skillet (like cast iron), you won’t even need to switch to a baking dish. 🙂

  10. 5 stars
    This is one of the best recipes for marinade. I’ve made this several times and it comes out perfect every time.

    1. 5 stars
      Hey, Katie! It kind of depends on what you have in your pantry, or why you’re avoiding the soy sauce. If you’re gluten free, you can try tamari sauce. If you don’t want to use tamari, coconut aminos is another good substitute for the soy sauce.

  11. Hi, Natalie! While the sizes of London Broil can differ, most butchers cut the meat to about 12-inches in length and 2-inches thick, weighing about 2 lbs. If you’re worried that your meat is thicker than that, I would just plan to cook it a bit longer. A meat thermometer is the best way to determine when the meat is done, since you know it will be perfect when it reaches an internal temperature of 125 to 130 degrees for medium-rare meat. Hope that helps!

  12. I donthave a broiler pan, so im using a wire rack lined with aluminum foil, with some slits over a baking pan in replace of it. Should i grease the foil? Or a baking spray??

    1. Hi, Josh! You shouldn’t have to spray the foil with cooking spray. I would line the tray below with foil (for easy clean up), and then just place the meat directly on the top rack (without foil). That should work fine! 🙂

  13. Hi, Taylor! I know that food safety regulations typically say that you should not save any marinade that has come in contact with raw meat. If you’re boiling for a long time, I imagine that any harmful bacteria will be killed…however, I don’t want to tell you to do that and then have you get sick! 🙂

    1. 4 stars
      So, no, but really yes.
      Pro tip: if you’re worried about bacteria, reserve some sauce in a separate container. If you need extra, either double the marinade, or increase amounts by 50%, then move the extra before adding the meat.
      If you don’t have time to boil it down, make a corn starch slurry (1tbsp corn starch, 2-3tbsp hot water, stir!) and add when you’re done simmering the sauce.

  14. I tried your marinade last night and used it to marinate TWO 2 pound London Broils! It was enough for two and they were absolutely delicious! Thank you! 🙂

  15. Made this for me and my family today with some mac and cheese and cabbage with bacon. Can’t wait to have it for dinner tonight! Thank you for the recipe.

        1. Hi, Saul! No, if you’re broiling the meat you don’t want to cover it. Let it get that nice char on the outside (similar to a grill). If it starts to get too dark, you can always cover loosely with foil at the end if necessary.

  16. 5 stars
    Made this for me and my family today with some mac and cheese and cabbage with bacon. Can’t wait to have it for dinner tonight! Thank you for the recipe.

  17. 5 stars
    This recipe sounds awesome and can’t wait to try it. I just purchased a London Broil at my grocery store and have been searching on how to cook it to perfection. Do you recommend broiling it or baking it in the oven ?

    1. Hi, Debra! You can do it either way, so it really depends on how much time you have. If you are planning to be home and you want to cook it slowly, you can bake it in the oven at 350 degrees F for about 2.5 – 3 hours, basting regularly. I usually broil it, which only takes about 10-12 minutes (and gives the exterior a nice crust). I like the seared outside and steak-like less done inside that you get from broiling, too. 🙂

  18. 5 stars
    Made dinner for my wife, it was delicious and easy to make. This site has awesome recipes for a variety of meats.

  19. 5 stars
    This is the perfect London Broil recipe!! Came out wonderfully after marinating for 24 hours and grilling it on high high heat for 10 minutes on each side! I used a meat thermometer to check the temperature on the meat. pulled it at 105f , tented it and it came all the way up to 125f. I had a rather thick steak — almost like a filet of beef! Thank you for the delicious recipe!

  20. Hey, Cheryl! Sorry that’s confusing. I’m not sure that I understand your question, but I’ll try to help. 🙂 Whether you plan to grill or broil the meat, you just want to make sure that you pull it out of the marinade, discard the marinade, and pat the meat dry before cooking. I mentioned it twice, but you really can’t go wrong either way. Enjoy!

  21. I used your recipe to marinate my London broil steak over night and I’m cookimg it up right now.. as it’s getting closer to being done I’m of course eating it right off the grill to sample it out and it is freaking amazing thank you so much for sharing!

  22. Hi, Cassandra! I suggest 4 hours as the minimum amount of time, because it takes a while for the marinade to tenderize the meat. Of course, you can just marinate it for an an hour or so and it will still work — it just won’t have optimal flavor and tenderness. Hope that helps! 🙂

  23. Thank you, I am making this now! I added organic pineapple juice since my favorite restaurant has a secret recipe and I only know two ingredients” soy sauce and pineapple juice. Those two are for sure, and the rest is your recipe. I’m sure its going to be amazing!

  24. 5 stars
    Wonderful recipe! Made it tonight and the London Broil was tender and delicious! Thanks for sharing!!!

  25. 5 stars
    Super yummy recipe! We grilled it 10 min each side on medium high ish. It’s still London broil, but this was really good! Going in my recipe box!

    1. 5 stars
      Tried it and LOVED it! This recipe is very flavorful without the marinade being overpowering. I marinated for 24 hours to allow the flavor to penetrate and the salt in the soy sauce to help tenderize the meat. I grilled the London broil on high for 4 minutes on each side then moved to indirect heat and cooked to medium rare. The entire cooking time took about 40 minutes. Thank you for sharing this recipe! My husband and I loved it and will be making again!

  26. I’m making this tonight, but my husband and I prefer medium well steak. How long do you recommend broiling it for? Thanks so much!

    1. Hey, Amber! The exact timing will vary depending on the size of your meat. I like to use a meat thermometer so that I know exactly when to remove it from the broiler. In general, you will likely broil for 6-8 minutes per side. While the ideal medium rare temperature is 135-145 degrees, since the steak will continue to cook as it rests, taking it out slightly before it reaches this temperature guarantees the meat won’t overcook. Hope that helps!

    1. Yes! You can use this marinade with any cut of beef that you prefer — it doesn’t have to be London Broil. Enjoy! 🙂

  27. I am a out to cook my 4th London Broil after 3 less than good attempts. I have baked, braised and grilled to 140 internal temp and have always gotten tough to chew beef.
    I am using your recipe with 1 minor change, I used honey instead of brown sugar. It has marinaded for 48 hours now and I will broil 6-7 minutes per side.
    I am anticipating a delicious experience and I will let you know how it turns out.

  28. 5 stars
    Looks great, but it is below freezing here so no grill, and I have a gas leak, so no stove/oven. I have an electric “hot plate” to cook stove top. Any recommendations??

  29. 5 stars
    This was delicious. I had to omit the soy sauce because I didn’t have any on hand. It made my meat very tender as I marinated it overnight and the better part of the day. We grilled and it was still so juicy. My hubby likes his steak well done and tender. Mission accomplished. Can’t wait to try this again using the soy!

  30. 5 stars
    Made this today and it was great. Let it marinate for around 6 hours. Broiled on high for 5 minutes each side. Meat was very tender and had a great taste.

  31. That’s great, Kathy! Here are a few good options to try:
    Corn on the cob
    A green salad dressed in Buttermilk Dressing or Lemon Vinaigrette
    Classic Pasta Salad or Southern Macaroni Salad
    Grilled Potatoes, Mashed Potatoes or Party Potatoes
    Southern Potato Salad or Easy Potato Salad
    Green Beans with Bacon, Broccoli or Sesame Ginger Snap Pea Salad
    Sauteed Spinach with Garlic
    Cornbread or Biscuits

    All of these recipes are on my blog, so feel free to use the search bar in the righthand column to find something specific. Enjoy!

  32. 5 stars
    I tasted the marinade before adding the London Broil, and it was delicious! I can’t wait to broil it tonight! I have a small cut (around a pound) How long would you recommend cooking on broil? We like our steaks medium rare to medium.

    Thank you!

    1. Hi, Laurie! If your steak is smaller than 2 lbs., I would flip it after 4 minutes. Then give it maybe 3 minutes on the other side, for a total of about 7 minutes. Check it early, because you can always leave it in longer, but you don’t want to overdo it. 🙂

    2. What if I don’t have Worcestershire Sauce? Should I add something else or just leave it out?

      1. Hi, Jennifer! You could leave it out, use extra soy sauce, or use something else like apple juice, hoisin sauce, or ketchup. Those different ingredients will obviously add a slightly different flavor, but all will be good!

    1. Hi, Maggie! You can either omit the ginger, or try substituting with allspice or a little bit of cinnamon.

  33. 5 stars
    I made this last night for a steak salad with balsamic vinaigrette, chopped crispy apples, nuts and blue cheese and it was delicious! I was really surprised that the broiler would work for such a big, tough cut of meat. I marinated the LB for about 4-5 hours and then broiled it for 12 minutes. I think it would have been perfect at about 9-10 minutes, but it was still good and still fairly pink inside. In terms of tenderness, I’m spoiled by having a father-in-law who makes amazing sous-vide and grilled tri-tip, so I would not describe the LB as a particularly “tender” steak, but it was much more tender than I would have expected, given the cut. I would use this recipe again for sure.

  34. 5 stars
    This is my all time favorite steak marinade and so easy! I’ve used it on every kind of steak and it’s always perfect. To vary the flavor a bit I’ll use different flavored/infused balsamics. It’s fun to try the combinations. I just put a tri tip in to marinate for Mother’s Day tomorrow and used a hickory balsamic (adds a nice smokiness to it).

    1. That’s a great idea, Rochelle! I love the idea of different flavored balsamic. Thanks for your kind note!

  35. 5 stars
    I have made this London Broil recipe many times and love it. Last time I was mixing up the marinade I noticed some Shiitake mushrooms drying out in the fridge so cut them up and tossed them into the marinade with the beef. Then I cooked the plumped up mushrooms in that sauce. They were salty, juicy, garnished the sliced meat beautifully, making it even more delectable.

  36. Woah JENNIFER
    Bob actually has a point. No one and I mean NO ONE, wants to read about the history of meat. Okay so if at some point they could just get to the actual thing we were all there for, that would be great thanks.

    7

  37. 5 stars
    Love this marinade I tend to use it on Flank Steak more than London Broil and it’s delicious. A favorite for my family thank you for sharing.

  38. 5 stars
    Beyond a doubt this is the best marinade for ANY meat.
    I used my cast iron grill pan and cooked on stove top, 4-6 min per side. Cooked to 135 for mr. (I had a 2 inch thick piece of London Broil)
    I boiled down marinade to a thick sauce. We loved the sauce served drizzled on top of sliced meat.
    Fantastic!!!

  39. Made this tonight filling exact recipe. It tasted very muddy, for lack of better description. I’d tasted the marinade before I grilled the steak, and it was muddy. After grilling, it was worse, basically inedible. The meat was tough. It was cut thinly across the grain. I really wanted to like this!

  40. 1 star
    This marinade would be better titled as an Asain marinade for beef. It’s very heavy on Asian flavors and very heavy on soy sauce. It doesn’t pair well with other foods after cooking. Very overpowering. And oh by the way, I love soy sauce. It just doesn’t work in this particular recipe.

  41. 1 star
    I had really high hopes for this dish but it was disgusting. Way too much soy sauce. Ruined the entire cut of meat. Some more Worcestershire sauce would probably do this marinade a lot of good

  42. 5 stars
    I followed your recipe and used your marinade. The London Broil was PERFECT!!
    I cannot believe someone would comment that it was disgusting.
    Definitely a success!
    Thank you

  43. 5 stars
    I made this tonight. Gave a ‘london broil’ a good forking over on both sides to soak the marinade in. Flipped every hour, for about 4 hours because I used a bowl, not a bag in the fridge.

    2 lb. cut, cooked in a small charcoal Weber, reduced to smoker temperatures with airflow, include hickory chips for flavor. Slow cooked until internal was 125f. Let rest, and reduce excess marinade in cast iron pan.

    After rest, sliced thin, with liberal marinade. We served with roasted parsnips and a chop salad.

    My wife wanted to make sure I saved this recipe. I will be doing this one again.

    1. 5 stars
      I didn’t have balsamic vinegar and used white vinegar, marinated approx 7 hours and baked. The results were a juicy flavourful tender London Broil.
      Thank you!

  44. This recipe was amazing!!! The only ingredient I added was a 1 tsp of sesame seed oil.
    Thank you very much!

  45. 5 stars
    This recipe was amazing!!! I cooked it on my George Foreman grill after letting it marinate about 9 hours. The only ingredient I added was a 1 tsp of sesame seed oil.
    Thank you very much!

  46. 5 stars
    I want to say, “BRAVO BRAVO”! TO START, I HAVE NOT grilled it yet, HOWEVER, when you cook all of the time like I do, tasting the marinade was enough for me to want to run to the store and QUICKLY buy some more meat to marinade!!
    I KNOW 100,000% THIS IS GONNA BE SUPERBLY YUMMO!!! Even more crazy, I have a friend who doesn’t cook much and after I tasted the marinade, she came to mind. My thoughts you may ask… SHE IS MISSING OUT ON DELICIOUS FOOD AND I will go a step further to say, her hubby deserves this! He works hard and comes home to cook most of the time!! I WILL BE LOOKING AT MORE OF YOUR RECIPES AND LET YOU KNOW HOW IT ALL TURNS OUT!! GOD BLESS YOU AND YOUR FAMILY!
    Char

  47. 5 stars
    Was in a hurry and didn’t marinate the steak long enough (just over 3 hours). Steak had some ice crystals on it when pulled from freezer. This said, the results were excellent. Best London Broil ever cooked at home. Did add a couple of tablespoons of Chipotle Ranch dressing but that got lost in the other flavors. Will use a little more of the spicy ranch dressing next time. Recipe is a keeper. Thanks you.