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The Best London Broil Recipe (Tender & Juicy)

A marinated top round steak broiled quickly over high heat, rested, and sliced thinly across the grain for a tender, juicy dinner. The savory garlic, soy, Worcestershire, lemon, and brown sugar marinade gives the steak deep flavor and a beautifully browned exterior.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 2 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds Top round steak, approximately 1½–2 inches thick
Marinade
  • ½ cup Soy sauce
  • ¼ cup Olive oil
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons Fresh lemon juice
  • 2 tablespoons Brown sugar
  • 3–4 cloves Garlic, minced
  • 1 teaspoon Freshly ground black pepper
  • 1 teaspoon Dried oregano or Italian seasoning, optional

Method
 

Step-by-Step
  1. Whisk the soy sauce, olive oil, Worcestershire sauce, lemon juice, brown sugar, minced garlic, black pepper, and optional oregano or Italian seasoning in a nonreactive bowl or resealable bag.
  2. Add the top round steak and coat it thoroughly. Refrigerate for at least 2 hours, turning the steak once or twice; for fuller flavor, marinate it for 8–24 hours.
  3. Remove the steak from the marinade and pat it dry. Discard the used marinade, and do not leave the steak at room temperature while it marinates.
  4. Preheat the broiler with the oven rack positioned about 4–6 inches from the heat source. Place the steak on a foil-lined broiler pan or rack.
  5. Broil for approximately 5–7 minutes per side, turning once. Begin checking early because broiler strength and steak thickness vary.
  6. Use an instant-read thermometer and remove the steak at 125–130°F for medium-rare or 135–140°F for medium. The internal temperature will rise slightly as the steak rests.
  7. Loosely cover the steak and let it rest for 10 minutes. Identify the direction of the long muscle fibers, then slice very thinly perpendicular to them.

Notes

Patting the steak dry helps it brown instead of steam. Slicing across the grain is essential for tenderness. For especially thick top round, broil briefly on both sides and finish in a 350°F oven if the outside browns before the center reaches the desired temperature. Refrigerate leftovers promptly and use within 3–4 days.