A quick 5-minute London broil marinade transforms an inexpensive cut of meat into a tender and juicy steak. This easy dinner can be prepped ahead and cooks perfectly on the grill or under the broiler.
Marinated London Broil is a simple, affordable way to enjoy a flavorful, restaurant-quality steak at home (with minimal effort). Savory, slightly sweet, and a little bit tangy, the satisfying dish is perfect for a weeknight meal or a special Sunday supper.
Table of Contents
Before You Get Started
A few helpful notes to keep in mind before you marinate your steak:
- “London Broil” isn’t a specific cut of meat — it’s a name often used for lean, budget-friendly cuts like top round, flank, or skirt steak. These tougher cuts are usually about 12 inches long, 2 inches thick, and weigh around 2 lbs., though size can vary. If your piece is thicker, simply adjust the cooking time.
- Always let the meat come to room temperature before cooking so it cooks evenly.
- Use reduced-sodium soy sauce so your meat doesn’t turn out too salty.
- 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. I don’t recommend leaving the meat in the marinade for more than 1-2 days. The acid or enzymes in the marinade eventually cause the meat’s tissue to break down and become mushy.
** Cooking Options: Typical London broil preparation includes marinating the meat for several hours, followed by high-heat searing in an oven broiler or on an outdoor grill. I’ve included both options in the recipe card below, so pick whichever method you prefer.
Step-by-Step: How to Cook Marinated London Broil
Think of this section as me standing next to you in the kitchen, walking you through it just like my mom would (including helpful tips you won’t find in the recipe card):
Step 1: Whisk the Marinade
Whisk together soy sauce, balsamic vinegar, Worcestershire sauce, olive oil, lemon juice, garlic, ginger, and brown sugar. Keep stirring until the sugar dissolves. This combo is the key to that perfect balance of savory, tangy, and just a little sweet.
** Tip: Taste the marinade before adding extra salt. Soy sauce brings plenty on its own.
Step 2: Marinate the Meat
Slip the steak into a big zip-top bag and pour in the marinade. Squeeze out as much air as you can, then seal it tight. Massage the bag gently so every inch of the meat is coated. Place it in the fridge for at least 4 hours, flipping it over once or twice along the way.
Step 3: Bring to Room Temperature
About 30 minutes before cooking, take the steak out of the fridge and let it sit on the counter. This helps it cook more evenly and keeps the juices locked inside.
Step 4: Grill or Broil
- On the Grill: Start over direct heat for about 4 minutes per side to get those pretty grill marks. Then move it to indirect heat until the steak reaches your preferred doneness.
- In the Oven: Preheat the broiler and broiler pan for 10 minutes. Broil the steak 8 to 12 minutes total, flipping halfway through. Keep a close eye so the sugar doesn’t burn.
** Check for Doneness: A meat thermometer is your best friend here. Aim for 125-130°F for rare, 135°F for medium-rare, or 145°F for medium.
Step 5: Rest, Slice, and Serve
Once the steak is cooked, let it rest on a cutting board for 10 minutes. This keeps it juicy. Grab a sharp knife and slice the meat. Taste and season with kosher salt and ground black pepper, or garnish with chopped fresh herbs or scallions. For a flavor boost and a restaurant-style finish, top the steak with pats of room temperature butter. The butter melts over the hot steak and mixes with its juices, creating a rich, silky sauce right on the surface.
** Tip: Slice the meat thinly against the grain (perpendicular to 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.
Serving Suggestions
There are so many ways to enjoy a marinated London broil:
- Pair it with grilled potatoes, au gratin potatoes, mashed potatoes, creamy baked mac and cheese, and Southern-style green beans for a classic Southern meal.
- Slice it thin and tuck it into warm tortillas with vinegar coleslaw for easy steak tacos.
- Use leftovers on top of a spinach salad or baked potato for a quick lunch.
- Then, add a cream cheese pound cake for dessert.
Variations and Customizations
- Use rice vinegar or red wine vinegar instead of the balsamic.
- Add Dijon mustard for an extra punch of flavor.
- Toss in fresh herbs like rosemary or thyme if you’ve got them.
- Substitute with maple syrup or honey in lieu of the brown sugar.
- Make the marinade spicy by adding crushed red pepper flakes or cayenne.
Preparation and Storage Tips
- Store: The cooked steak will last in an airtight container in the refrigerator for 3-4 days.
- Freeze: You can also wrap the leftovers tightly and store in the freezer for up to 3 months. Thaw the frozen meat in the refrigerator overnight. Use the leftovers on sandwiches, on top of a steak salad, or in quesadillas.
- 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.
- How to Reheat: Warm individual servings of steak in the microwave for about 30 seconds, or just until it reaches the desired temperature.
FAQs and Troubleshooting
- How long should I marinate London Broil? At least 4 hours for flavor and tenderness, but no longer than 2 days or the meat may turn mushy.
- What if my steak is too salty? Stick with reduced-sodium soy sauce and avoid adding extra salt until after cooking.
- Why slice against the grain? Those long muscle fibers make meat chewy. Cutting across them shortens the fibers, which makes every bite more tender.
- What if my steak burns under the broiler? Move it a little farther from the heat or switch to finishing with indirect heat (from the oven) after the initial high-heat sear.
This is one of the best recipes for marinade. I’ve made this several times and it comes out perfect every time.
– Shawn
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Watch How to Make It
London Broil Marinade
Ingredients
For the Marinade:
- ¾ cup reduced-sodium soy sauce
- 2 tablespoons balsamic vinegar
- 2 tablespoons Worcestershire sauce
- 2 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- 2 teaspoons minced garlic
- 1 teaspoon minced fresh ginger
- 2 teaspoons brown sugar
- 1 (2 – 2 ½ lb.) London broil (top round, flank steak, or skirt steak)
- Optional garnish: pats of softened butter; chopped fresh herbs
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.
- 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.
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.
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.
- 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).
- Flavor booster: top the warm steak with pats of room temperature butter for a restaurant-style finish. The butter melts over the hot steak and mixes with its juices, creating a rich, silky sauce right on the surface.
Nutrition
Made dinner for my wife, it was delicious and easy to make. This site has awesome recipes for a variety of meats.
– Jeff
More Marinade Recipes to Try
Chicken Thigh Marinade (Grilled or Baked)
3 hours hrs 17 minutes mins
Salmon Marinade with Garlic, Lemon, and Herbs
45 minutes mins
Honey Garlic Dijon Pork Tenderloin Marinade
8 hours hrs 40 minutes mins
If you love beef recipes, be sure to try this grilled beef tenderloin, a simple steak marinade for grilling, and the best filet mignon in a cast iron skillet, too!
Originally published in July, 2017, this post was updated in October, 2025.
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!
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.
What can I use in place of balsamic vinegar?
Also, broil on high or low.
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!
When grilling, how long do you leave it on indirect heat and at what grill temperature setting?
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!
I loved this marinade, I am getting ready to make a brisket, would it work with brisket as well?
Hi Sherry! We’re so glad you enjoyed it. We haven’t tested this recipe with brisket, but it should work. We’d love to know how it goes if you give it a try!
This was delicious! I buy top round a lot and this is a definite keeper! Thank you 🙂
We’re so glad you enjoyed it, Zanna!
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.
Excellent! Thanks, Denise! I’m so glad to hear that you enjoyed it! 🙂
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!
I am ready to broil but I wonder if I should Pan sear it first to get that crispy edge or should I not do that?
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. 🙂
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.
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
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!
I have never been able to do the resting time because my husband complains that the meat will be cold.
If you tent it loosely with foil while it rests, I promise that it will not be cold after a few minutes. 🙂
Is it covered while you bake it in the oven?
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.
Omg I am definitely making this tonight
Awesome! Enjoy, Lyn!
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.
Hi, Vicki! That’s great! I’m so glad that it worked well for you. Thanks for letting me know!
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!
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. 🙂
This is one of the best recipes for marinade. I’ve made this several times and it comes out perfect every time.
Thanks, Shawn! I’m so glad that you enjoy it! 🙂
What can I substitute the soy sauce for? Any suggestions?
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.
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!
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??
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! 🙂
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! 🙂
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.
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! 🙂
Wonderful! I’m so glad to hear that, Jen!!
Hi, Tony! Either flank steak or top round steak work well with this marinade. 🙂
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.
Yum! Sounds great, Colleen!
if i choose the oven,shoud i cover the meet ??
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.
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.
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 ?
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. 🙂
Made dinner for my wife, it was delicious and easy to make. This site has awesome recipes for a variety of meats.
Thanks so much, Jeff!
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!
Great! Thanks so much, Heather!