A simple dish that is a crowd pleaser, London broil is an easy way to prepare some of the tougher cuts of beef. Cooked without complexity and using a simple and delicious marinade, this recipe should make turn any cut of beef imaginable into tender and delicious steak.
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London broil is easily one of the most confusing dish names, as the name not only has little to do with the city of London, it would also be called the wrong thing if it did – Brits call broiling “grilling,” so if it really were from across the pond, it would probably be called “London Grill.”
Regardless of its proper name, London broil is a great steak recipe to know by heart. Not only is it really delicious, but it’s also an excellent way to turn pretty much any cut of beef into something delicious and tender.
Just make sure that you leave your beef in the marinade for plenty of time! Though a few hours will likely suffice, doing it overnight will mean so much more flavor penetration, and thus a way better steak.
London Broil Ingredients
Make sure you look at the recipe card at the very bottom for the exact amounts, as there are a few fiddly ingredients here.
• Minced garlic
• Soy sauce
• Lemon juice
• Worcestershire sauce
• Vegetable oil
• Black pepper
• Dried oregano
• Flank steaks
How To Make London Broil
• Combine the marinade ingredients in a large sealing Ziploc bag
• Take a meat mallet to the steak and pound until it’s the same thickness.
• Place the steak into the marinade, seal, and shake a few times to cover the meat completely
• Marinate overnight in the fridge flipping every few hours to ensure even coverage
• Preheat your oven broiler and then discard the marinade
• Broil for 5 minutes on one side, flip and broil until the internal temperature reads 120 Fahrenheit on an Instant Read thermometer
• remove and place on a plate, covering with aluminum foil and resting for 10 minutes
• Make sure to shoot for that perfect 125-130 Fahrenheit for a medium-rare!
Slice across the grain like shown in the photo below and serve.
What Kinds of Beef Can You Use To Make London Broil?
London broil was originally designed to be made using flank steak and is the classic choice for a reason.
Traditionally thought of as a bit of a poor cut, modern cooking methods have meant that people finally understand the delicious potential of this versatile cut of beef.
Perfect for marinating and quickly cooking, this recipe is a great way to enjoy flank steak.
However, feel free to play around with the cuts of beef and get creative. Top round or even top sirloin are frequent substitutions – just look for something that can be sliced thin and benefits well from being marinated and then cooked quickly.
Variations of London Broil
Staying true to form as a misnomer meat dish, the London broil actually has a number of surprisingly weird variations, each sharing the same name.
While this recipe makes a classic variety that produces simply cooked yet elegantly flavored and tender steak, other versions involve all sorts of different cooking methods.
The London broil made in central Canada, for example, is actually a ground meat patty that is wrapped in flank steak and similarly broiled. The resulting dish is eaten like a steak, albeit with a fall apart, tender burger patty that is hopefully at medium rare in the middle.
Fancier butchers might skip the meat patty entirely, substituting it with even more flank steak that has been marinated for extra time, as well being tenderized with a meat mallet, to give it a bit more of a similar texture to a beef patty.
Other butchers might substitute the interior beef with pork sausage or even use spiced veal instead.
Altogether, this means that if you really want a proper London broil, you should probably avoid ordering it at a restaurant, as there is no telling what you’ll get. It’s better to just make it yourself.
Looking for more delicious Beef recipes? Try these out:
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- Prep Time
- 10 minutes
- Cook Time
- 10 minutes
- Main Course
- Karlynn Johnston
- 3 tablespoons minced garlic
- 1 teaspoon salt
- 3 tablespoons soy sauce
- 3 tablespoons lemon juice
- 1 tablespoon Worcestershire sauce
- 1 tablespoon ketchup
- 1 tablespoon vegetable oil
- ½ teaspoon ground black pepper
- ½ teaspoon dried oregano
- 2 pounds of flank steak *see notes
- Combine the marinade ingredients in a large sealing ziploc bag.
- Take a meat mallet to the steak and pound until it's the same thickness.
- Place the steak into the bag of marinade, seal and shake a few times to cover the meat. If possible, marinate overnight in the fridge, flipping every few hours to ensure even coverage. You can also marinate it for a few hours, but overnight is best.
- To cook, preheat your oven broiler. Remove the marinated steak from the marinade and put in a baking dish or on your broiler pan that comes with your oven. Discard the marinade.
- Broil for 5-6 minutes on one side, then flip to the other side and broil until it reaches an internal temperature of 120 °F.
- Remove from the oven and place on plate, cover with aluminum foil and let rest for 10 minutes, then slice and serve. The residual temperature while resting should bring the steak up to a perfect 125-130 for medium rare!
- Slice across the grain into strips and serve.
- You can also use top round steak in this recipe as well.
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.