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. Serve the sliced beef with rice, cornbread, biscuits, potato salad, roasted broccoli, or Caesar salad for a quick, family-friendly meal.
How to Make London Broil Marinade | 1-Minute Video
Melt in Your Mouth London Broil Marinade Recipe
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! With help from a rich, flavorful London Broil marinade, the lean beef is transformed into a tender and juicy entrée that your family will devour.
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.
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.
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.
- Whisk together all of the marinade ingredients.
- Pour into a Ziploc bag or a large dish.
- Add the London broil, toss to coat the meat in the marinade, and cover or seal.
- 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.
- Remove the meat from the marinade, discard the marinade, and pat the meat dry.
- 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).
- Taste and season the meat with kosher salt and ground black pepper, or garnish with chopped fresh herbs or scallions.
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:
- Homemade Crescent Rolls or Soft Dinner Rolls
- Aunt Bee's 3-Ingredient Buttermilk Biscuits, Flaky Biscuits, Southern Buttermilk Biscuits, Cheese Biscuits or Drop Biscuits
- Skillet Cornbread, Jiffy Cornbread with Creamed Corn, Honey Cornbread, Old-Fashioned Corn Sticks, Sweet Cornbread Muffins, or Corn Muffins
- Cheddar Chive Beer Bread {No Knead, No Yeast!}
- Pumpkin Bread or Pumpkin Muffins
- Dutch Oven No-Knead Bread or Easy Baguette
- Cranberry Orange Sauce
- Cranberry Muffins or Mom's Cranberry Orange Bread
- Wedge Salad, Classic Caesar Salad, House Salad with Candied Pecans, or a Green Salad with Red Wine Vinaigrette
- Roasted Cabbage
- Homemade Applesauce
- Mac and Cheese or Shells and Cheese
- Charleston Red Rice or Rice Pilaf
- 3-Ingredient Sour Cream Muffins
- Coleslaw or Vinegar Coleslaw
- Southern Collard Greens
- 3-Ingredient Buttermilk Mashed Potatoes, Baked Potato Wedges, Mashed Potatoes with Sour Cream and Chives, Skin On Mashed Red Potatoes
- Rosemary Roasted Potatoes
- Arkansas Green Beans with Bacon, Southern-Style Green Beans or Roasted Green Beans
- Broccoli Cauliflower Salad, Broccoli Rice Casserole, Broccoli and Cheese, Roasted Cauliflower with Parmesan, or Roasted Broccoli
- Fried Apples or Baked Apple Slices
- Southern Succotash
- Jiffy Corn Casserole or Fried Corn
- Classic Pasta Salad or Southern Macaroni Salad
- Southern Potato Salad or Easy Potato Salad
- Sauteed Spinach, Creamed Spinach or Creamed Spinach Casserole
- Creamed Peas
- Ramen Noodle Salad
- Bacon Wrapped Asparagus
Storage
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 (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.
More Marinade Recipes to Try
- Guinness Flank Steak Marinade
- Marinated Italian Chicken
- The Best Steak Marinade
- Country Pride Pork Chop Marinade
- Garlic and Herb Salmon Marinade
- Marinated Grilled Shrimp
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)
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.
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
This post was originally published in July, 2017. The photos were updated in January, 2021.
Gayle @ Pumpkin 'N Spice
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!
Blair
Thanks, Gayle! It's the perfect easy steak dinner! 🙂
Doug
You must really love soy sauce. 3/4 cup is overwhelming
The other ingredients
Tim
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.
Gloria Stegmaier
What can I use in place of balsamic vinegar?
Also, broil on high or low.
Blair
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!
Lisa Francescone
When grilling, how long do you leave it on indirect heat and at what grill temperature setting?
Blair
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!
Kristy from Southern In Law
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!
Blair
Thanks, Kristy! Steak is not one of my personal favorites either, but this is really great!
Isadora Guidoni
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)
Blair
Thanks, Isadora! I hope that your family enjoys it! 🙂
Beve
Can I put a London broil in a the oven not broil?
Blair
Hi, Beve! Yes, there are plenty of folks who choose to bake their London Broil instead of broiling it. I haven't tested it that way, but here's a link to an oven-baked version that you might find helpful: https://www.wikihow.com/Cook-London-Broil-in-the-Oven
Enjoy!
Paige
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?
Blair
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!
lindsay Cotter
you are making me salivate! That sauce and slice of beef is like heaven on plate! Love the grill option!
Blair
Thank you! Grilled steak is the best at this time of year! 🙂
Denise Underwood
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.
Blair
Excellent! Thanks, Denise! I'm so glad to hear that you enjoyed it! 🙂
Blair
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!
Stephanie
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?
Blair
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. 🙂
Blair
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.
Sallie Russ
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
Blair
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!
Carol
I have never been able to do the resting time because my husband complains that the meat will be cold.
Blair
If you tent it loosely with foil while it rests, I promise that it will not be cold after a few minutes. 🙂
Patricia
Is it covered while you bake it in the oven?
Blair
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.
Lyn Litke
Omg I am definitely making this tonight
Blair
Awesome! Enjoy, Lyn!
Vicki
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.
Blair
Hi, Vicki! That's great! I'm so glad that it worked well for you. Thanks for letting me know!
Elise
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!
Blair
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. 🙂
Shawn
This is one of the best recipes for marinade. I’ve made this several times and it comes out perfect every time.
Blair
Thanks, Shawn! I'm so glad that you enjoy it! 🙂
Katie
What can I substitute the soy sauce for? Any suggestions?
Blair
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.
Blair
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!
Josh
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??
Blair
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! 🙂
Blair
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! 🙂
Ben
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.
Jen I
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! 🙂
Blair
Wonderful! I'm so glad to hear that, Jen!!
Blair
Hi, Tony! Either flank steak or top round steak work well with this marinade. 🙂
Colleen
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.
Blair
Yum! Sounds great, Colleen!
saul naor
if i choose the oven,shoud i cover the meet ??
Blair
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.
Colleen McCune
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.
Debra
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 ?
Blair
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. 🙂
Jeff Burnett
Made dinner for my wife, it was delicious and easy to make. This site has awesome recipes for a variety of meats.
Blair
Thanks so much, Jeff!
Heather
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!
Blair
Great! Thanks so much, Heather!
Blair
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!
Michael
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!
Blair
That's awesome, Michael! I hope that you enjoyed it! 🙂