London Broil

The Guide to Perfect London Broil: Tender, Flavorful, and Foolproof

London broil is a true culinary icon, celebrated for its deep, beefy flavor, impressive presentation when sliced and fanned out on a platter, and incredible versatility. It stands as a testament to the idea that a spectacular meal doesn't always require the most expensive cut of meat, making it a beloved centerpiece for countless meals.

The most fascinating part of this dish is its central secret: London broil isn't actually a specific cut of beef you'd find on a cow. Instead, it’s a brilliant, all-American cooking method designed to take lean, economical cuts and transform them into a tender, juicy, and unforgettable delicacy through the magic of marinating and high-heat cooking.

Why Make This Delicious Dish & When to Serve It

The true beauty of London broil lies in its transformative power. It empowers the home cook to take a humble, affordable cut of beef and, with a bit of technique, elevate it into a meal that feels genuinely luxurious and special.

The flavor is simply spectacular. You get the intense, rich beefiness of the steak itself, perfectly complemented by a marinade that strikes a beautiful balance of tangy, savory, and subtly sweet notes, creating a taste experience that is a guaranteed crowd-pleaser.

For festive dinners and holidays, its grand presentation makes it an ideal and affordable centerpiece. When sliced thin and arranged on a platter, it looks stunning and can easily serve a large family gathering.

It's also perfect for backyard barbecues. As a fantastic alternative to pricier steaks, it delivers that smoky, grilled flavor everyone loves without breaking the bank, making it a go-to for summer cookouts.

For busy weeknight meals, the hands-on cooking time is remarkably short. With a little planning to allow for marination, you can have a gourmet-quality dinner on the table with minimal active effort.

Finally, London broil is a meal prep champion. The leftovers are incredibly delicious and versatile, perfect for crafting gourmet sandwiches, vibrant salads, or flavorful steak tacos throughout the week.

Basic Components (Serves 6-8 people)

1 (2 to 2.5-pound) top round, flank, or top sirloin steak (about 1.5 to 2 inches thick): This is the canvas for our masterpiece. A thick, lean cut like top round or flank steak is the traditional choice, providing a robust beefy flavor that stands up beautifully to the bold marinade.
½ cup soy sauce (reduced sodium): This is our primary salting agent and tenderizer. It functions as a brine, using osmosis to draw flavor deep into the meat while helping it retain moisture during cooking for a juicier result.
⅓ cup balsamic vinegar: This is our key acidic component. The acid works to denature and break down the tough muscle fibers and connective tissues on the meat's surface, resulting in a significantly more tender bite.
⅓ cup olive oil: This is the flavor conductor. It dissolves the fat-soluble compounds from the herbs and spices, ensuring they are evenly distributed and adhere to the entire surface of the steak for a more flavorful crust.
3 tablespoons Worcestershire sauce: This adds a powerful layer of umami, the savory "fifth taste." Its complex, tangy, and savory notes provide a deep, unctuous background flavor that enhances the beefiness of the steak.
2 tablespoons fresh lemon juice: A secondary acidic element that brightens the entire marinade. Its fresh, zesty profile cuts through the richness of the other ingredients and assists the vinegar in the tenderizing process.
2 tablespoons brown sugar: This is the crucial balancing act. It counteracts the sharpness of the acids and the saltiness of the soy sauce, while also promoting beautiful caramelization under the broiler's high heat.
4 cloves garlic, minced: An essential aromatic that provides a pungent, savory depth. Minced fresh garlic releases allicin, which infuses the oil and marinade with its signature robust flavor, far superior to powder.
1 teaspoon dried Italian seasoning (or a mix of oregano and thyme): These herbs add aromatic complexity. Their earthy and slightly floral notes complement the beef and round out the marinade's flavor profile, making it more than just a simple tenderizer.
1 teaspoon freshly cracked black pepper: This provides a gentle, aromatic heat that contrasts with the other flavors. Freshly cracked pepper is far more potent and fragrant than pre-ground, adding a final layer of spice.

Step-by-Step Preparation

Crafting the Flavor-Packed Marinade: In a medium bowl, combine the ½ cup of soy sauce, ⅓ cup of balsamic vinegar, ⅓ cup of olive oil, 3 tablespoons of Worcestershire sauce, 2 tablespoons of fresh lemon juice, and 2 tablespoons of brown sugar. Whisk vigorously until the sugar is dissolved and the liquids are well-emulsified. Finally, stir in the 4 minced garlic cloves, 1 teaspoon of Italian seasoning, and 1 teaspoon of black pepper to complete your marinade.
Marinating for Maximum Tenderness: Place your 2 to 2.5-pound steak into a large, food-safe resealable plastic bag. Pour the prepared marinade over the steak, press out as much air as possible, and seal the bag securely. Massage the bag gently to ensure the steak is fully coated, then place it in the refrigerator to marinate for at least 6 hours, or ideally overnight (up to 24 hours) for the best flavor penetration and tenderization.
Preparing the Steak for Cooking: Remove the steak from the refrigerator about 30-60 minutes before you plan to cook, allowing it to come closer to room temperature for more even cooking. Take the steak out of the marinade, letting any excess drip off, and place it on a wire rack set inside a broiler pan. Discard the leftover marinade to avoid cross-contamination. Pat the surface of the steak dry with paper towels; a dry surface is essential for developing a perfect, flavorful crust.
Broiling to Perfection: Position an oven rack so the surface of the beef will be 4-6 inches from the broiling element and preheat the broiler to high. Place the broiler pan with the steak under the heat. Broil for approximately 6-9 minutes per side, depending on thickness. For the most accurate results, use a meat thermometer, aiming for an internal temperature of 130-135°F for a perfect medium-rare.
The Crucial Resting Period: Once the steak reaches your desired temperature, remove it from the oven and transfer it to a clean cutting board. Tent the steak loosely with aluminum foil and let it rest for a minimum of 10-15 minutes. This critical step allows the muscle fibers to relax and the juices to redistribute throughout the meat, ensuring every slice is moist and tender instead of dry.
Slicing for a Melt-in-Your-Mouth Texture: After resting, identify the direction of the muscle fibers, known as the grain. Using a very sharp carving knife, slice the steak thinly (about ¼-inch thick) at a diagonal angle against the grain. Cutting perpendicular to the fibers shortens them, making the meat significantly easier to chew and creating the signature tender texture of a perfectly prepared London broil.

Tips for Outstanding Results

Embrace the Dry Brine: For next-level flavor, perform a dry brine before marinating.
- The Technique: Generously salt the steak on all sides with kosher salt and let it rest on a wire rack in the fridge for at least an hour. This process seasons the meat more deeply than a liquid marinade can. Rinse off the salt and pat completely dry before proceeding with the marinade.
Score the Surface: To maximize flavor penetration and prevent the steak from curling under the high heat.
- How to Do It: Use the tip of a sharp knife to make shallow (about ⅛-inch deep) diagonal cuts in a diamond pattern across the surface of the steak before marinating. This increases the surface area for the marinade to work its magic and helps ensure even cooking.
Don't Cook a Cold Steak: Letting the steak sit at room temperature for 30-60 minutes before cooking is crucial.
- The Science: A less-chilled steak cooks more evenly from edge to center, preventing a scenario where the outside is overcooked while the inside is still raw, which is especially important for thicker cuts.
A Meat Thermometer is Non-Negotiable: This is the single best tool for guaranteeing a perfect result.
- Why It's Essential: Lean cuts like London broil go from perfectly medium-rare to tough and dry very quickly. Visual cues are unreliable; an instant-read thermometer is the only way to know the exact internal temperature and pull the steak from the heat at the precise moment.
Aim for Medium-Rare: This is not the cut for well-done preferences.
- The Reason: London broil is very lean. Cooking it past medium (145°F) will cause the limited fat to render out and the muscle fibers to seize up, resulting in a tough, chewy, and dry piece of meat.

Serving Ideas

Sauces and Toppings:
- Compound Herb Butter: A classic and elegant finish. Combine softened butter with minced fresh herbs like chives and parsley, plus garlic and lemon zest. Place a dollop on the warm, sliced steak to melt and create a luxurious sauce.
- Creamy Horseradish Sauce: A tangy and spicy counterpoint to the rich beef. Mix prepared horseradish with sour cream, a dash of Dijon mustard, and fresh chives for a classic steakhouse pairing that cuts through the richness.
- Chimichurri: This bright, herbaceous Argentinian sauce made from parsley, garlic, olive oil, and red wine vinegar is a perfect, zesty match for grilled beef.
Classic Side Dishes:
- Potatoes in Any Form: Creamy garlic mashed potatoes , crispy roasted mini potatoes , or decadent potatoes au gratin are perfect for soaking up the delicious steak juices.
- Roasted or Grilled Vegetables: Simple roasted asparagus , sautéed green beans with garlic , or glazed carrots add color, nutrition, and balance to the plate.
- Hearty Salads: A fresh Caesar salad or a peppery arugula salad with shaved Parmesan and a simple lemon vinaigrette provides a wonderful, fresh contrast.
Creative Ways to Use Leftovers:
- Gourmet Steak Sandwiches: Layer thin slices on crusty bread with caramelized onions, provolone cheese, and horseradish aioli for an incredible French dip-style sandwich.
- Flavorful Steak Tacos or Fajitas: Quickly warm the sliced steak and serve in warm tortillas with salsa, guacamole, and sautéed peppers and onions for a quick and delicious meal.
- The Ultimate Steak Salad: Serve the cold, sliced steak over a bed of mixed greens with crumbled blue cheese, cherry tomatoes, and red onion for a satisfying and elegant lunch.

Tips for Storing and Reheating

Storing Leftovers

Cool Completely: Always allow the cooked steak to cool down to room temperature before refrigerating. This prevents condensation from forming inside the container, which can make the meat soggy.
Airtight is Right: Store the sliced London broil in an airtight container or a heavy-duty resealable plastic bag. Properly stored, it will stay fresh in the refrigerator for up to 3-4 days.
Store with Juices: If there are any resting juices left on the cutting board, be sure to pour them into the container with the steak. These juices will help keep the slices moist and flavorful.

Reheating Tips

Avoid the Microwave: While fast, the microwave is the quickest way to turn tender leftover steak into a rubbery, dry disappointment. It's best to avoid it unless absolutely necessary, and then only on a low power setting in very short bursts.
The Best Method (Oven-to-Stovetop): This gentle, two-step technique is the gold standard for reheating steak, as it preserves the original texture and flavor beautifully.
- Low and Slow Warm-Up: Place the leftover slices on a wire rack set on a baking sheet. Warm them in a low-temperature oven, around 250°F (120°C), until just heated through.
- Quick Sear: Heat a small amount of oil in a skillet over medium-high heat. Briefly sear the warmed slices for about 30-60 seconds per side just to restore a bit of the crust and sizzle.

Conclusion

London broil is more than just a recipe; it's a testament to the power of smart cooking. By understanding the simple principles of marinating, precise cooking, and proper slicing, you can confidently transform an affordable cut of beef into a stunningly tender and flavorful meal that will impress your family and friends. Don't be intimidated—embrace the technique and add this versatile classic to your culinary repertoire.

Frequently Asked Questions

Q: What exactly is London broil if not a cut of meat?

A: London broil is an American cooking method, not a specific cut of beef. It traditionally involves marinating a lean, tougher cut like flank or top round steak, then cooking it quickly with high heat and slicing it thinly against the grain to ensure tenderness.

Q: What's the secret to making sure London broil isn't tough?

A: The three secrets are a proper acidic marinade to tenderize the meat, cooking it quickly to no more than medium-rare (135°F), and most importantly, slicing it very thinly against the grain. Overcooking or slicing with the grain will result in a tough, chewy texture.

Q: Can I marinate the steak for more than 24 hours?

A: It is not recommended to marinate for longer than 24 hours, as 8-12 hours is often ideal. The acids in the marinade will continue to break down the meat's proteins, and if left for too long, the surface of the steak can become unpleasantly mushy and tough in texture.

Q: Why is it called "London" broil if it's an American dish?

A: The exact origin of the name is a mystery, but it is a thoroughly American creation, first appearing in Philadelphia in the 1930s. Food historians theorize the name "London" was likely a marketing tactic to lend a sense of prestige and sophistication to an otherwise inexpensive cut of beef.