London Broil marinated and pan seared to tender and juicy perfection. This budget friendly London Broil recipe is easy to make and mouthwatering delicious! 
This London broil recipe is one we make at home very often. This melt in your mouth marinated flank steak cooks quickly and is the perfect inexpensive steak to feed a crowd! I love serving it with roasted fingerling potatoes, broccoli casserole or grilled asparagus for the tastiest steak dinner.
Hi! This is Kathy from Lemon Blossoms. I am so glad to be back to share with you this easy and tasty recipe.
What Kind Of Meat Is Used For London Broil?
London broil was originally made exclusively with flank steak, although through the years other cuts of beef like top round steak have been sold with that name. It is important to know that London broil is actually not a cut of meat but a preparation.
What Does London Broil Taste Like?
London broil or flank steak, is a tough cut of meat with a relatively mild taste. This type of beef benefits from a tasty marinade with enough acid to tenderize the meat while adding lots of flavor.
How To Make This London Broil Recipe
- First, mix the marinade ingredients in a small bowl.
- Place the meat in a large resealable container or shallow bowl and pour the marinade over. Marinate the steak for one hour to overnight.
- Â When ready to cook the steak, preheat the oven to 425 degrees Fahrenheit. Remove the meat from the marinade and pat it dry with paper towels.
- In a skillet over high heat, sear the steak for about 2 minutes. Flip and sear the other side of the steak for about 2 minutes.
- Place the skillet in the oven and cook for about 6 minutes.
- Remove the steak from the oven and let it rest for about 5 minutes. Then slice against the grain and serve.
Tips To Make The Best Flank Steak
- Marinate the beef for one hour or overnight. Marinating the steak is essential in this recipe as it adds lots of flavor while tenderizing the meat.
- If you marinate the steak for longer than an hour, remove the meat from the refrigerator about 30 minutes before cooking it so it’s not too chilled.
- Remove the meat from the marinade and pat dry the beef with paper towels. Drying the meat ensures a nice golden brown sear on the steak.
- Sear the meat over high heat and cook quickly to prevent over cooking.
- Do not over cook the meat. For tender and juicy results, the flank steak should be cooked to medium-rare (130 – 135 degrees Fahrenheit).
- Allow the beef to rest for 5 minutes before slicing it.
- Slice the beef against the grain.
Internal Temperatures For Steak
RARE: 120 – 125 degrees FÂ
MEDIUM RARE: 130 – 135 degrees FÂ
MEDIUM: 140 – 145 degrees FÂ
MEDIUM WELL: 150 – 155 degrees F
WELL DONE: 160 degrees F and aboveÂ
London Broil
Ingredients
For The Marinade
- 3 tablespoons balsamic vinegar
- 3 tablespoons Worcestershire sauce
- 2 tablespoons soy sauce
- 2 teaspoons lemon juice, freshly squeezed
- 4 garlic cloves, minced
- 2 teaspoons Dijon mustard
- 2 teaspoons brown sugar
- 1/2 teaspoon ground black pepper
- 1/4 cup olive oil
For The London Broil
- 2 tablespoon olive oil
- 1 London Broil (flank steak) about 1 1/2 pounds
Instructions
Make The Marinade
- In a small bowl, whisk the marinade ingredients.
Marinate
- Place the beef in a large resealable plastic bag or in a shallow dish.
- Add the marinade and seal the bag, removing as much air as possible. Or pour the marinade over the steak and cover with plastic wrap.
- Marinate in the refrigerator for 1 hour or up to overnight.
Cook
- Preheat the oven to 425 degrees Fahrenheit.
- In a cast iron skillet, heat the oil over medium high heat.
- Remove the steak from the marinade and gently pat dry it with paper towels.
- Place the steak in the skillet and cook for about 2 minutes per side.
- Place the skillet in the oven and cook for about 5-6 minutes or until the steak reaches your desire level of doneness. See Notes.
- Remove from the oven and let the meat rest, tented with aluminum foil for 5 minutes. Slice thinly across the grain.
Video
Notes
- Remove the London broil from the refrigerator 30 minutes before you are ready to cook it.
- Internal Temperatures For Steak
RARE: 120 - 125 degrees FÂ
MEDIUM RARE: 130 – 135 degrees FÂ
MEDIUM: 140 – 145 degrees FÂ
MEDIUM WELL: 150 – 155 degrees F
WELL DONE: 160 degrees F and aboveÂ
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Made it just as the recipe but I didn’t have ginger and I marinated it in the fridge for 24 hours. Mine was a thicker cut so I had to grill it for about 10 minutes, then let it sit for a few minutes. So good. Much better than the marinade that my husband had been using. Thanks!
Made this tonight. Awesome. Everyone loved it. I did mine on the grill. 3 minutes on each side. We cooked the marinade while the steak was on the grill. Made a nice sauce.
This recipe is a keeper! The marinade was the perfect blend of flavors and the cooking method is so easy and quick. I made a sheet pan of roasted potatoes and asparagus and it was a big hit!
I will never make a London Broil any other way ever again!!! So simple but so flavorful and tender!! My husband said it was restaurant quality and my daughter loved it too!!
Great marinade but the meat came out really tough. The cut I used was thick so I put back in for 4 more minutes but it was even tougher. I ended up cooking it in an Instantpot for 30 minutes and the center is still tough! I think it was a bad cut of meat. Next time I’ll score it like a flank steak before I marinade it, the meat was tough so it didnt take on much of the flavor after 12 hours.
Hate when I get a tough cut. Some readers may not know that cutting it right can make the difference, hence my reply to your post, so don’t be insulted if you already knew the importance. Cutting across the grain can take a tender london broil tough city. Some cuts of london broil have grains that turn. I prefer top round for this reason yet buy whatever is on sale.. Least favorite is flank steak yet its a personal choice.
This marinade was very good and sliced thin, melted in our mouths.
Wonderful! I replaced the lemon juice with lime juice at the same measurement. It turned out beautifully. The marinade also makes a nice au jus.
Very good !
Thought this was great, did a full 24 hour marinade. I did keep in the oven for closer to 9 minutes and still was medium at most, probably just depends on the thickness of your cut.
Made this today exactly as the directions are. The flavor was great but the meat was too tough to even bother. It was definitely only medium rare. I’m going to chalk it up to a bad cut of meat because I’ve never been disappointed by a salty marshmallow recipe.
I’m making this for the first time today ,per instructions, I’ll repost wen I’m done as it is marinating now