My London Broil recipe is a cheap yet flavorful cut of meat that tenderized in an easy marinade then topped with a bomb herb butter. Get into it y’all!
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Before you get started, here are a few tricks I use to make sure the recipe turns out perfectly.
- Grab Quality Meat: Look for a cut that’s got a rich, red color with some good marbling. One inch thickness is best.
- Tenderize! A few good whacks with a mallet before marinating can help break down tough fibers.
- Marinate longer! At least 4 hours is good, but overnight is best.
- Use a meat thermometer. No guesswork here boos! 135°F for medium-rare, 145°F for medium.
- Rest. Cover the meat with foil for 10 minutes after cooking so the juices stay put.
- Slice against the grain. Makes each bite more tender and easier to chew.
How To Make London Broil
Mix the Marinade and Marinate the Meat
Step 1: Combine all marinade ingredients in a small bowl and whisk together.
Step 2: Pour the mixed ingredients into a gallon-sized zip bag. Make sure it’s big enough for the meat.
Step 3: Place the meat into the bag.
Step 4: Close the bag, pressing all excess air out. Set in refrigerator to marinate.
Make the Herb Butter
Step 5: Combine all the ingredients for the herb butter in a small bowl.
Step 6: Stir together. Set aside.
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Bake the Steak
Step 7: Take out the meat from the fridge so it comes to room temp before cooking. Then, remove the London broil from the bag, letting the excess marinade drip off. Place it on a foil-lined sheet pan.
Step 8: Broil, then flip and continue cooking until a digital meat thermometer reads 135F for medium rare.
Slice the Meat and Add Butter
Step 9: Place the London broil on a cutting board and cover it lightly with foil. Allow it to rest.
Step 10: Cut the meat against the grain into strips.
Step 11: Place the herb butter on top of the resting meat. Let it melt. Then, serve and enjoy!
London Broil
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Equipment
Ingredients
- ¼ cup olive oil
- 1 tablespoon soy sauce
- 2 tablespoons balsamic vinegar
- 1 tablespoon Worcestershire sauce
- 3 large cloves garlic roughly chopped
- ½ teaspoon dried thyme
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1-2 ½ pounds London broil/top round
For the Garlic Herb Butter
- ¼ cup unsalted butter room temperature
- 1 small garlic clove minced
- ½ teaspoon fresh lemon juice
- ½ teaspoon lemon zest
- 1 tablespoon fresh parsley finely chopped
Instructions
- Combine oil, soy sauce, vinegar, Worcestershire, garlic, thyme, salt and pepper in a small bowl and whisk together.
- Pour into gallon-sized zip bag and place meat into the bag. Close the bag, pressing all excess air out.
- Set in refrigerator to marinate for at least 4 hours up to overnight.
- Remove meat from refrigerator 30 minutes prior to cooking.
- Set oven to broil. Place rack about 6-7 inches from broiler coil.
- Remove London broil from bag and let excess marinade drip off. Place on a foil-lined sheet pan. Broil for about 3 minutes, then flip and continue cooking for additional 3-4 minutes, until a digital meat thermometer reads 135F for medium rare.
- Place on cutting board and cover lightly with foil and allow to rest for 10 minutes. Cut against the grain into strips ¼ in thick.
- For butter, combine all ingredients in a small bowl and stir together. Place on top of resting meat and serve.
Notes
How To Store & Reheat London Broil
Once you london broil is cool, wrap the steak tightly in plastic wrap or aluminum foil, or place it in an airtight container. To reheat leftovers, you’ll want to do so gently to keep them tender. The oven works best here, just preheat it to around 250°F and place the steak on a rack over a baking sheet. Cover it with foil to keep the moisture in, and heat it just until it’s warmed through, about 20 to 30 minutes. Avoid microwaving y’all! It can toughen the meat.How Long Will London Broil Last In The Fridge?
In the fridge, your London Broil will stay as good as gold for about 3 to 4 days.Can I Freeze Tender London Broil?
Yup, you’ve got options for freezing! You can freeze the steak after it’s cooked or as soon as it’s marinated. Just wrap it well in plastic wrap and then in foil, or use a freezer-safe bag. It’ll keep in the freezer for up to 3 months. When you’re ready to enjoy it, thaw it in the fridge overnight before reheating or cooking. Ingredient Swaps- Olive oil: Avocado oil is a solid backup.
- Soy sauce: Tamari or coconut aminos if you need a gluten-free swap.
- Balsamic vinegar: Red wine vinegar or apple cider vinegar.
- Worcestershire sauce: If you’re out, mix soy sauce with a pinch of brown sugar.
- Garlic: Fresh cloves are best, but you can use 1 teaspoon of garlic powder per clove.
- Dried thyme: Oregano or Italian seasoning work too boos!
- London Broil (Top Round): Check the meat section for this budget-friendly cut. You can also use top sirloin or flank steak.
- Butter: Unsalted is best. If you’re a gravy person, skip the butter and use the drippings from the broiling pan. Whisk in a little flour and beef broth for a quick, rich sauce.
- Lemon juice & zest: Try to use fresh lemons, not bottled juice. White vinegar or apple cider vinegar can sub in if needed.
Nutrition
Recipe Help
Absolutely! Just preheat your grill to medium-high and cook the steak for about 7-8 minutes on each side, depending on the thickness.
Sure boos! Place the steak in a resealable or vacuum seal bag with the marinade, then cook it in your sous vide bath at around 132°F for medium-rare. This could take 6+ hours, but it’s worth it boos. Once it’s done, give it a quick sear on a hot pan or grill for that delicious crust.
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I’m making this right now and I’m sooooo excited about this recipe! Do you broil on high or low?
I typically broil on high for this to get a nice crust.
Enjoy your recipes!!!
Thanks so much, Gloria!
Great marinade! And the garlic butter made this cut of beef taste a whole lot more expensive. My daughter’s nickname as a toddler was babycakes so when I saw Grandbaby Cakes, I had to try your recipe! It didn’t disappoint, with great beef flavor and richness from the butter. I, too, cooked this outside, and then let the butter melt on top right before I pulled it off the grill. Fantastic. Thank you for another great recipe!
Thank you for making it, Joe!
What a wonderful marinade! I didn’t make the Garlic Herb Butter. But our London Broil was delicious! Cooked it on the grill. Thank you so much for sharing this delicious recipe!
Thank you so much for making it, Cathy!