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.
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!
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!
That’s awesome, Michael! I hope that you enjoyed it! 🙂
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! 🙂
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!
Yes, pineapple juice is a great addition to marinades with soy sauce. I hope you loved it! 🙂
Made this the other night. Steak was tender, but the flavor was reminiscent of beef jerky.
Wonderful recipe! Made it tonight and the London Broil was tender and delicious! Thanks for sharing!!!
Thanks, Gwen! I’m so glad to hear that!
Unfortunately if was not tender enough, giving up on London Broil on the grill.
Can I put a London broil in a the oven not broil?
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!
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?
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!
Hi, Janet! Sure — apple cider vinegar would be a fine substitute (or try whatever else you have on hand)! 🙂
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!
Awesome! Thanks, Leslie!
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!
Thanks, Michelle! I’m so glad that you enjoyed it. 🙂
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!
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!
What is the purpose of London Broil? can I replace it with other one?
Yes! You can use this marinade with any cut of beef that you prefer — it doesn’t have to be London Broil. Enjoy! 🙂
I use this marinade on Flank Steak it’s so good!
Thanks, Aubrey. That’s perfect!
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.
Hope you enjoyed it, Bradley! 🙂
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??
Hi, Martha! I hope that you’ll get to try it! I’m not experienced with cooking on a hot plate, but I found this recipe which might be helpful: https://www.simplyrecipes.com/recipes/moms_pan_fried_london_broil_steak/
Hang in there — spring will come eventually! 🙂
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!
Hi, Donna! Thank you! I’m so glad that it was a hit — even without the soy sauce. 🙂
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.
Perfect. Thanks, Ken!
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!
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!
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. 🙂
What if I don’t have Worcestershire Sauce? Should I add something else or just leave it out?
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!
Hi. This sounds so good. I do not have ginger. Is there a substitute for it? Thanks
Hi, Maggie! You can either omit the ginger, or try substituting with allspice or a little bit of cinnamon.
Hey Bob… the recipe IS there. Click on the JUMP TO RECIPE button if that’s a problem for you.
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.
Thank you, Jessica! Your steak salad sounds delicious!
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).
That’s a great idea, Rochelle! I love the idea of different flavored balsamic. Thanks for your kind note!