London Broil
Published Dec 08, 2025
Easy London broil recipe made with a simple marinade of soy sauce, balsamic, garlic, and herbs. Ready in under 30 minutes after marinating!
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Try making London broil in the oven!
I don’t know why London broil isn’t talked about more! It’s one of the easiest ways to feed a crowd. The marinade does all the heavy lifting here: olive oil, soy sauce, balsamic, Worcestershire, and garlic. I like to let the steak soak overnight so it’s super tender and packed with flavor, then broil it hot and fast for that perfect char. Just remember to slice it thinly against the grain. That’s the trick to turning a London broil into something that tastes as if it came from a steakhouse.
Happy Cooking!
– Yumna
London Broil Ingredients
- Top round steak: Look for a bright, cherry-red steak with signs of fine marbling. It should feel firm, not soft. If you can’t find top round steak, you can use top sirloin.
- Soy sauce: Use low-sodium soy sauce if you can. Or use tamari.
- Balsamic vinegar: Any kind of balsamic is fine here. I recommend vinegar because it will reduce in the oven, but balsamic glaze works, too.
- Worcestershire sauce: If you don’t have it, you can use more soy sauce or tamari, plus a pinch of granulated sugar.
- Brown sugar: Dark or light brown sugar is fine, or maple syrup.
- Olive oil: You can use avocado oil or vegetable oil if that’s what you have.
- Garlic: Read my tips on how to mince garlic. If you’re out of fresh garlic, substitute with ½ teaspoon of garlic powder per clove.
- Spices and seasonings: Dried thyme, dried rosemary, onion powder, salt, and pepper.
How to Make London Broil
London Broil Recipe
Ingredients
- ¼ cup olive oil
- ¼ cup soy sauce
- 2 tablespoons balsamic vinegar
- 2 tablespoons Worcestershire sauce
- 3 garlic cloves minced
- 2 teaspoons brown sugar
- 1 teaspoon dried thyme
- 1 teaspoon black pepper
- ½ teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon dried rosemary
- 2 pounds top round steak
Instructions
- In a shallow bowl, whisk together all the ingredients except for the steak. Add the steak on top and turn to coat a few times. Cover and refrigerate for at least 4 hours or overnight, turning occasionally.
- Place the oven rack in the top position, closest to the broiler. Preheat the broiler. Remove the dish from the fridge and let it sit at room temperature for about 30 minutes.
- Line a sheet pan with foil. Remove the meat from the bowl and allow any extra marinade to drip off, then place it on top of the pan. Broil for 7 minutes, flip, then continue to broil for 5–8 more minutes, depending on the thickness of the steak, or until the internal temperature reaches 130°F for medium-rare or 140°F for medium.
- Transfer to a cutting board and let rest for 10 minutes. Slice thinly against the grain and serve.
Equipment
Notes
- My Top Tip: Slice against the grain for tender steak. Identify the direction of the muscle fibers and slice against them to break them up. If you cut with the grain, it keeps the muscle fibers intact, which can make the meat chewy and tough.
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat on the stovetop over medium heat until warmed through. Cover the skillet to keep the steak moist, or keep it uncovered for a crispier steak.
- Freezing: Wrap the steak tightly in plastic wrap or aluminum foil, then place it in an airtight zip-top bag. Remove as much air as possible to prevent freezer burn. The steak will last in the freezer for up to 3 months. Thaw in the fridge overnight and reheat on the stovetop over medium until warmed through.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Variations
- Top with garlic butter. Brush it on right before serving so it melts into the slices.
- Serve with a green sauce. Try chimichurri or gremolata.
- Pair with classic steakhouse sides. You can’t go wrong with caramelized onions or sautéed mushrooms.
Recipe Tips
- Let the meat come to room temperature before broiling. I let it rest on the counter for 30 minutes. If you broil a cold steak, the outside may cook faster than the inside, and the meat could turn out tougher.
- Check the temperature with an instant-read thermometer. Insert it into the thickest part of the steak. It should register at 130°F for medium-rare or 140°F for medium.
- Slice against the grain for tender steak. Identify the direction of the muscle fibers and slice against them to break them up. If you cut the London Broil with the grain, it keeps the muscle fibers intact, which can make the meat chewy and tough.
Serving Ideas
- Potatoes: Garlic Roasted Potatoes, Roasted Parmesan Potatoes, Baked Potatoes
- Veggies: Creamed Spinach, Roasted Broccoli, Smashed Brussels Sprouts
- Salads: Classic Caesar Salad, Classic Greek Salad, Simple Green Salad
FAQs
Top round steak is a naturally thick, tough cut of beef. It needs a lot of moisture to tenderize, which is why I use a marinade in this recipe. Be sure to marinate the meat for long enough and flip it occasionally so it absorbs evenly. You can also pound the steak before cooking to help increase tenderness.
