London Broil

5 from 13 votes

Tender, melt in your mouth London Broil with a flavor packed marinade that'll have you drinking it outta the bag! Topped with a garlic herb butter this London broil is everything!

Prep Time5

Cook Time7

Marinade Time4

Total Time4 12

Course: Main Course

Cuisine: American

Servings: servings

Calories: 460kcal

Author: Jocelyn Delk Adams

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

A few good whacks with a meat mallet before marinating help break down those tough fibers, making the meat extra tender. Once that’s done, let the steak sit in the marinade for at least 4 hours, but if you got time, overnight is even better for max flavor.

Grab a meat thermometer and cook it to 135°F for medium-rare or 145°F for medium. When it’s done, cover it with foil and let it rest for 10 minutes so all those juices stay put. And when it’s time to slice, always cut against the grain boos!

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