The Best London Broil Recipe (Tender & Juicy)

The best London broil recipe starts with a well-seasoned marinade, a quick sear under intense heat, and careful slicing across the grain. Marinate a 2-pound top round steak for at least 2 hours, broil it for about 10–14 minutes total, remove it at 125–130°F for medium-rare or 135–140°F for medium, then rest it for 10 minutes before slicing very thinly.

This method turns an economical, lean cut into a flavorful dinner with a glossy browned crust, juicy center, and savory garlic-soy flavor. The lemon juice and Worcestershire sauce add brightness, brown sugar encourages caramelization, and slicing correctly keeps every bite tender instead of chewy.

Why You’ll Love This Recipe

London broil is usually a cooking method rather than a specific cut of beef. Top round steak is the classic choice because it is lean, affordable, and large enough to serve a family, but it needs thoughtful preparation to stay pleasant and juicy.

This recipe gives the steak plenty of flavor without requiring a complicated list of ingredients. Soy sauce brings salt and savoriness, Worcestershire sauce adds depth, lemon juice supplies a fresh acidic note, and brown sugar helps the surface brown beautifully under the broiler.

• Budget-friendly: Top round costs less than many premium steaks.
• Big flavor: The marinade seasons the meat with garlic, pepper, and savory umami.
• Fast cooking: Once marinated, the steak cooks in roughly 10–14 minutes.
• Flexible serving: Thin slices work in a dinner plate, salad, sandwich, or grain bowl.

If you enjoy practical, flavorful family dinners, you may also like our garlic pork tenderloin for another satisfying main course.

Ingredients You’ll Need

Choose a top round steak that weighs about 2 pounds and measures approximately 1½–2 inches thick. A steak with an even shape will cook more consistently, especially beneath a strong broiler.

• 2 pounds top round steak: The lean centerpiece of this recipe.
• ½ cup soy sauce: Provides salt and a deep savory foundation.
• ¼ cup olive oil: Helps distribute the marinade and supports browning.
• 2 tablespoons Worcestershire sauce: Adds complexity and a gentle tang.
• 2 tablespoons fresh lemon juice: Brightens the marinade and contributes acidity.
• 2 tablespoons brown sugar: Balances the savory ingredients and encourages browning.
• 3–4 garlic cloves: Use freshly minced garlic for the strongest aroma.
• 1 teaspoon freshly ground black pepper: Adds gentle heat and fragrance.
• 1 teaspoon dried oregano or Italian seasoning: Optional, but pleasant with the garlic and lemon.

Mix the marinade in glass, stainless steel, or another nonreactive container. A resealable bag also works well because it keeps the marinade against more of the steak’s surface.

How to Make It Step-by-Step

Step 1: Whisk the soy sauce, olive oil, Worcestershire sauce, lemon juice, brown sugar, garlic, pepper, and optional dried herbs until the sugar is distributed. The mixture should look glossy and smell strongly of garlic, citrus, and savory seasoning.

Step 2: Add the steak to the bowl or resealable bag and turn it repeatedly so every surface is coated. Seal the bag or cover the bowl, then refrigerate for at least 2 hours; 8–24 hours gives better flavor without unnecessarily softening the surface.

Step 3: Turn the steak once or twice during marinating so the seasoning reaches it evenly. Keep it refrigerated the entire time rather than leaving it on the counter, and never reuse the marinade after it has touched raw beef.

Step 4: When ready to cook, remove the steak from the marinade and pat it thoroughly dry with paper towels. Discard the used marinade, since excess liquid on the surface can cause steaming and prevent the crust from browning effectively.

Step 5: Preheat the broiler with the oven rack about 4–6 inches from the heat source. Set the steak on a foil-lined broiler pan or rack, keeping the pan ready before the steak comes out of the refrigerator.

Step 6: Broil the steak for about 5–7 minutes on the first side, then turn it once and broil the second side for another 5–7 minutes. The exact time depends on the thickness of the meat and how strongly your broiler heats, so begin checking the temperature before the full timing is reached.

Step 7: Insert an instant-read thermometer into the thickest part of the steak without touching the pan. Remove it at 125–130°F for medium-rare or 135–140°F for medium, remembering that the temperature will rise slightly during resting.

Step 8: Transfer the steak to a cutting board and loosely cover it with foil for 10 minutes. This pause allows the juices to settle, making the slices moister and reducing the amount of liquid left on the cutting board.

Step 9: Look closely at the steak to find the direction of the long muscle fibers. Slice as thinly as possible across the grain, cutting perpendicular to those fibers; thick slices or slices with the grain can make even correctly cooked London broil seem tough.

Broiler and Oven Tips

Broilers vary considerably, so time alone is not a reliable measure of doneness. The thermometer is the best tool for protecting the steak from overcooking, particularly when the top round is closer to 2 inches thick.

For especially thick top round, broil briefly on both sides so the exterior begins to brown, then finish the steak in a 350°F oven if the crust is darkening before the center reaches your target temperature. Keep checking the thickest section until it reaches 125–130°F for medium-rare or 135–140°F for medium.

A high grill can also be used in place of the broiler. Heat it thoroughly, cook the steak quickly over high heat, turn it once, and use the same temperature targets and 10-minute resting period.

How to Serve London Broil

Arrange the thin slices on a warm platter and spoon any clean juices from the cutting board over the top. The steak pairs naturally with roasted potatoes, crisp green beans, buttered corn, or a simple green salad dressed with lemon.

For a casual meal, tuck the slices into crusty rolls with caramelized onions, lettuce, and a little horseradish sauce. You can also serve the beef over rice or a grain salad, where the savory marinade flavor complements fresh herbs and crunchy vegetables.

Finish the platter with chopped parsley, sliced scallions, or a few lemon wedges. For dessert after a hearty steak dinner, consider these vanilla bean glazed scones with coffee or tea.

Storage and Reheating

Cool leftover steak promptly, place it in an airtight container, and refrigerate it for up to 3–4 days. Store the slices with any accumulated juices so they retain as much moisture as possible.

To reheat, warm the beef gently in a covered skillet over low heat with a splash of water or broth. Stop as soon as the slices are warm, because prolonged high heat can make lean top round dry and firm.

Cold slices are also excellent in sandwiches, salads, and wraps. Thinly cut leftovers make a quick lunch without requiring additional cooking.

Common Mistakes to Avoid

• Skipping the marinade: Top round benefits from the seasoning and moisture provided by the marinade.
• Cooking by time alone: Broilers differ, so verify doneness with an instant-read thermometer.
• Leaving the steak wet: Pat it dry so the surface browns instead of steams.
• Cutting immediately: Resting for 10 minutes helps keep the slices juicy.
• Slicing with the grain: Always cut perpendicular to the visible muscle fibers.
• Marinating too long: More than 24 hours is generally unnecessary and may soften the surface excessively.

Do not pour the used marinade over the cooked steak unless it has first been boiled thoroughly, and the simplest approach is to discard it. If you want extra sauce, make a fresh batch separately rather than taking a food-safety risk.

For another fruit-forward finish after dinner, save our peach dump cake for a warm, easy dessert.

Final Thoughts

The secret to tender London broil is a combination of preparation and technique: marinate the top round, dry its surface, cook it quickly over high heat, check the internal temperature, and rest it before cutting. Most importantly, slice the steak very thinly across the grain so the long muscle fibers are shortened in every bite.

With its garlicky soy marinade, lightly sweet crust, rosy center, and simple broiler method, this recipe is an excellent way to make an affordable cut feel special. Plan at least 2 hours for marinating, allow 10 minutes for resting, and you will have a juicy centerpiece ready for family dinner, sandwiches, or next-day salads.