Flavorful Marinated London Broil

This London Broil has been my go-to impressive dinner option for years, combining bold flavors with minimal effort for a meal that always leaves guests asking for the recipe. The marinade does all the heavy lifting, infusing the lean cut with herbs and savory goodness that transforms it into a restaurant-worthy steak.

I first made this London Broil for a spontaneous dinner party when I needed something foolproof yet impressive. The marinade was so good that it became my signature dish for gatherings both casual and fancy.

Ingredients

• Olive oil: creates the base for our marinade and helps carry flavors into the meat
• Soy sauce: delivers deep umami notes that enhance the natural beef flavor
• Worcestershire sauce: adds complexity with its tangy fermented undertones
• Dijon mustard: acts as both flavor enhancer and natural emulsifier for the marinade
• Fresh garlic: provides aromatic punch that mellows beautifully during cooking
• Black pepper: freshly ground offers superior flavor compared to pre-ground options
• Kosher salt: enhances all other flavors without making the dish taste salty
• Dried rosemary: infuses woodsy fragrance that pairs perfectly with beef
• Dried thyme: brings earthy notes that complement the rosemary
• Fresh parsley: adds a bright finish and visual appeal to the finished dish
• London Broil steak: select a piece with even thickness for consistent cooking

Step-by-Step Instructions

Create the Marinade:

Whisk together olive oil, soy sauce, Worcestershire sauce, Dijon mustard, minced garlic, black pepper, salt, chopped rosemary, chopped thyme, and chopped parsley until fully combined. The marinade should look like a cohesive mixture with herbs evenly distributed throughout the liquid.

Prep the Steak:

Place your London Broil in a shallow dish or resealable bag and pour the marinade over every surface. Make sure to flip the steak or massage the bag to ensure complete coverage. The marinade should touch every part of the meat for maximum flavor penetration.

Marinating Time:

Refrigerate the steak for at least 2 hours, though overnight yields the best results. The longer marinating time allows the acids and salt to break down tougher proteins while infusing flavor deep into the meat. If marinating longer than 4 hours, flip the steak halfway through.

Prepare for Cooking:

Preheat your grill or broiler to high heat. Remove steak from marinade and let excess drip off. Discard the used marinade for food safety reasons. Allow the steak to sit at room temperature for 15 minutes before cooking for more even results.

Cooking the Perfect London Broil:

Grill or broil the steak for precisely 5 to 6 minutes per side for medium rare. Use an instant read thermometer to check for your desired doneness. The temperature should reach 130°F for medium rare or 140°F for medium. For even cooking, position the meat about 4 inches from the heat source.

The Essential Rest:

Transfer the cooked steak to a cutting board and let it rest untouched for at least 5 minutes but ideally 10 minutes. This crucial step allows juices to redistribute throughout the meat rather than flowing out when cut. Tent loosely with foil to keep warm without steaming.

Slicing for Service:

Using a sharp knife, cut the steak against the grain into thin slices approximately ¼ inch thick. Cutting against the grain shortens the muscle fibers, resulting in tender bites rather than chewy ones. The thinner the slices, the more tender the eating experience.

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The Worcestershire sauce is my secret weapon in this recipe. My grandfather taught me that a splash of this fermented goodness was the difference between good and great marinades. Whenever I make this London Broil, I think of him standing at the grill with that bottle in hand, explaining how a little patience with marinating transforms tough cuts into tender meals.

Perfect Pairings

London Broil pairs beautifully with earthy sides that complement its robust flavor. Roasted mushrooms make an exceptional companion, their umami notes echoing the savory depth of the beef. For a complete meal, add a bright green vegetable like asparagus or broccoli roasted with a hint of lemon to cut through the richness of the meat. A simple arugula salad with shaved parmesan and balsamic glaze offers a peppery contrast that elevates the entire dining experience.

Temperature Is Everything

The biggest mistake people make with London Broil is overcooking this lean cut. Without ample fat to keep it moist, anything beyond medium will yield tough, chewy results. For optimal tenderness, aim for medium-rare at 130°F, which appears as a warm red center. If you prefer medium at 140°F, watch carefully as the window between perfectly done and overdone is narrow. Always use a reliable instant-read thermometer inserted into the thickest part of the steak for accuracy, and remember that temperature will rise about 5 degrees during resting.

Making It Ahead

While the cooked London Broil is best served fresh off the grill, you can prepare elements in advance for efficiency. The marinade can be mixed up to 3 days ahead and stored in an airtight container in the refrigerator. You can also marinate the steak up to 24 hours before cooking. If you need to prepare the entire dish ahead, cook the steak to rare rather than your final desired temperature, then slice and store refrigerated. When ready to serve, quickly warm the slices in a skillet with a splash of beef broth to prevent drying out.

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Common Recipe Questions

→ What cut of meat is best for London Broil?

London Broil is typically prepared using flank steak or top round cuts. These lean, flavorful cuts benefit from marinating to tenderize the meat before cooking. The flank steak offers more marbling, while top round is leaner but equally delicious when properly prepared.

→ How do I know when my London Broil is cooked perfectly?

The most accurate method is using an instant-read meat thermometer. For medium-rare, aim for 130°F internal temperature, and for medium, 140°F. Remember that the temperature will rise about 5 degrees during resting, so remove it slightly before reaching your target temperature.

→ Why is it important to slice London Broil against the grain?

Slicing against the grain (perpendicular to the muscle fibers) shortens the tough fibers, making each bite more tender and easier to chew. This technique is especially important for leaner cuts like London Broil to ensure maximum tenderness.

→ Can I make London Broil without a grill?

Absolutely! While grilling imparts great flavor, you can achieve excellent results using a broiler. Place the steak on a broiler pan about 4 inches from the heat source and follow the same cooking times. Alternatively, you can use a cast-iron skillet on high heat for a delicious crust.

→ How long should I marinate London Broil for the best flavor?

While the minimum recommendation is 2 hours, marinating overnight (8-24 hours) yields the best results. The longer marinating time allows the flavors to penetrate deeper into the meat and helps tenderize this naturally lean cut.

→ What side dishes pair well with London Broil?

London Broil pairs beautifully with roasted potatoes, grilled vegetables, creamy mashed potatoes, or a fresh green salad. For a complete meal, consider adding a starch like garlic bread or rice pilaf and a vegetable component for balance.