The Best London Broil Recipe: Tender, Juicy Marinated Flank Steak

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If you’re looking for a flavorful, tender beef dinner that’s surprisingly simple to make, London broil recipe is the answer. This marinated flank steak is broiled or grilled to juicy perfection, sliced thin against the grain, and delivers bold flavor with minimal effort. Despite its fancy-sounding name, London broil is an accessible weeknight meal that feels special enough for company.

The key to success is a well-balanced marinade that tenderizes the meat and infuses it with flavor, followed by high heat cooking and proper slicing technique. When done right, you’ll have beautifully caramelized edges, a rosy pink center, and slices that practically melt in your mouth.

Why You Will Love This London Broil Recipe

Essential Equipment for Perfect London Broil

You don’t need specialized tools to make excellent London broil, but a few key pieces will make the process smoother and the results more consistent.

• Large resealable bag or shallow dish: A gallon-size zip-top bag allows the marinade to coat every surface of the meat evenly and makes cleanup effortless.
• Broiler pan with rack or grill: The rack allows air circulation and fat to drip away, preventing steaming and promoting even browning.
• Instant-read thermometer: Taking the guesswork out of doneness ensures you pull the meat at exactly the right moment for medium-rare perfection.
• Sharp carving knife: A long, sharp blade makes clean, thin slices against the grain, which is essential for tender results.
• Cutting board with juice groove: Resting the meat allows juices to redistribute, and a grooved board keeps them contained.

How to Make Tender, Juicy London Broil

London Broil

Recipe by Soukayna

0.0 from 0 votes

Course: DinnerCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

14

minutes

Calories

280

kcal

This London broil features flank steak marinated in a savory blend of soy sauce, balsamic vinegar, and garlic, then broiled or grilled to medium-rare perfection. Slicing thin against the grain transforms this lean cut into fork-tender slices bursting with flavor.

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Ingredients

• 2 lbs flank steak

• 0.25 cup soy sauce

• 3 tablespoons balsamic vinegar

• 3 tablespoons olive oil

• 4 cloves garlic

• 1 teaspoon black pepper

• 0.5 teaspoon onion powder

• 0.5 teaspoon dried oregano

• 1 tablespoon Worcestershire sauce

• 0.25 teaspoon red pepper flakes

Directions

• Prepare the marinade by whisking together the soy sauce, balsamic vinegar, olive oil, minced garlic, black pepper, onion powder, oregano, Worcestershire sauce, and red pepper flakes if using in a medium bowl until well combined.
• Place the flank steak in a large resealable plastic bag or shallow dish, then pour the marinade over the meat, turning to coat all surfaces evenly. Seal the bag or cover the dish and refrigerate for at least 4 hours or up to 24 hours, turning once halfway through for even marination.
• Remove the steak from the refrigerator 30 minutes before cooking to bring it to room temperature, which promotes even cooking. Preheat your broiler to high or heat your grill to high heat.
• Remove the steak from the marinade, allowing excess to drip off. Pat the surface lightly with paper towels to remove excess moisture, which helps achieve better browning. Discard the used marinade.
• Position the steak on a broiler pan with a rack set 4 inches from the heat source, or place directly on the preheated grill grates. This distance allows the exterior to caramelize without burning before the interior reaches the desired doneness.
• Cook for 5 to 7 minutes on the first side without moving the meat, allowing a deeply browned crust to develop. Flip the steak using tongs and cook for another 5 to 7 minutes for medium-rare, or until an instant-read thermometer inserted into the thickest part registers 130-135°F.

Notes

• Marinating the flank steak for at least 4 hours allows the acidic ingredients to break down tough muscle fibers while infusing the meat with flavor, but overnight marination produces the most tender results.
• Always slice London broil against the grain in thin slices to ensure maximum tenderness. The long muscle fibers in flank steak become chewy if sliced parallel to their direction.
• Store leftover London broil in an airtight container in the refrigerator for up to 4 days. Reheat gently in a covered skillet with a splash of broth, or serve cold in sandwiches and salads.

Nutrition Facts

• Serving Size: 1g
• Total number of serves: 6
• Calories: 280kcal
• Fat: 12g
• Carbohydrates: 3g
• Fiber: 0g
• Protein: 38g

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Expert Tips for the Best London Broil Recipe Every Time

Getting London broil right comes down to understanding a few key techniques that transform this affordable cut into something truly memorable.

Marinate for Flavor and Tenderness

Marinating the flank steak for at least 4 hours allows the acidic ingredients to break down tough muscle fibers while infusing the meat with flavor. The soy sauce adds umami depth, the balsamic vinegar provides acidity and subtle sweetness, and the garlic and olive oil round out the profile. For maximum tenderness, marinate overnight in the refrigerator, turning the bag once or twice to ensure even coverage.

Use High Heat for a Caramelized Crust

Whether you’re broiling or grilling, high heat is essential for developing the deeply browned, slightly charred exterior that makes London broil so satisfying. Position your oven rack about 4 inches from the broiler element, or preheat your grill to high. This intense heat sears the surface quickly, locking in juices while creating complex flavors through the Maillard reaction.

Don’t Skip the Resting Period

Resting the cooked meat for 10 minutes before slicing allows the juices to redistribute throughout the steak rather than running out onto the cutting board. Tent the meat loosely with foil during this time to keep it warm without trapping steam, which can soften the crust you worked so hard to create.

Always Slice Against the Grain

Slicing against the grain is the single most important step for tender London broil. Look closely at the surface of the cooked meat and you’ll see long muscle fibers running in one direction. Cut perpendicular to these fibers in thin slices, about 1/4 inch thick. This shortens the fibers, making each bite easier to chew and dramatically improving the texture.

If you’re looking for another flavorful beef option that works beautifully in the air fryer, try this air fryer corned beef for a completely different flavor profile with similar ease.

Common London Broil Mistakes and How to Fix Them

Overcooking the Meat

Flank steak becomes noticeably tougher when cooked beyond medium. Because it’s a lean cut with long muscle fibers, there’s little fat to keep it moist when overdone. Pull the meat from the heat when an instant-read thermometer registers 130-135°F for medium-rare. The temperature will rise another 5 degrees during resting, landing you at perfect medium-rare to medium doneness.

Skipping or Shortening the Marinade Time

A quick 30-minute marinade won’t penetrate deeply enough to tenderize or flavor the meat properly. The acids and enzymes in the marinade need time to work, especially on a relatively thick cut like flank steak. If you’re truly pressed for time, at least aim for 2 hours, but 4 to 24 hours produces significantly better results.

Slicing with the Grain Instead of Against It

Even perfectly cooked London broil will seem tough and chewy if sliced incorrectly. The long muscle fibers in flank steak run the length of the cut. If you slice parallel to these fibers, you’re leaving them long and intact, making each bite harder to chew. Always identify the direction of the grain before you start cutting, then slice perpendicular to it.

Cutting Slices Too Thick

Thick slices emphasize the natural chewiness of flank steak. Aim for slices no thicker than 1/4 inch, and err on the side of thinner if you’re unsure. These delicate slices showcase the tender texture you’ve worked to achieve and make the meat feel more luxurious.

Delicious London Broil Variations to Try

Asian-Inspired Marinade

Replace the balsamic vinegar with rice vinegar and add 2 tablespoons of brown sugar, 1 tablespoon of sesame oil, and 1 teaspoon of grated fresh ginger to the marinade. This creates a sweet-savory profile with toasted, nutty undertones that pairs beautifully with steamed rice and stir-fried vegetables.

Southwestern Spiced London Broil Recipe Version

Add 2 teaspoons of chili powder, 1 teaspoon of cumin, and 1/2 teaspoon of smoked paprika to the marinade for a warm, earthy flavor. Serve the sliced meat in warm tortillas with pico de gallo, avocado, and lime wedges for easy steak tacos.

Herb and Red Wine Marinade

Swap the balsamic vinegar for dry red wine and add 2 tablespoons of fresh rosemary and thyme. This European-style marinade creates a more robust, wine-forward flavor that’s excellent with roasted potatoes and sautéed mushrooms.

Lower Sodium Option

Use low-sodium soy sauce and reduce the amount to 2 tablespoons, then add an extra tablespoon of balsamic vinegar and a teaspoon of Worcestershire sauce to maintain the marinade’s depth. This cuts the sodium significantly while preserving the savory character.

Understanding the Nutrition in London Broil

London broil made with flank steak is naturally lean, making it a protein-rich choice that fits well into many eating styles. A typical serving provides around 280 calories with approximately 38 grams of protein, which supports muscle maintenance and keeps you satisfied. The fat content is moderate at about 12 grams per serving, with most of it coming from the olive oil in the marinade rather than the beef itself.

Carbohydrates are minimal, usually under 4 grams per serving, coming primarily from the small amount of sugar in the balsamic vinegar and soy sauce. This makes London broil suitable for low-carb and keto-friendly meal plans when paired with non-starchy vegetables. The dish also provides important nutrients like iron, zinc, and B vitamins, particularly B12, which are abundant in beef.

For more information about the origins of this uniquely American dish, check out this article on London broil’s history.

Perfect Pairings for London Broil Recipe

London broil’s bold, savory flavor pairs beautifully with both simple and sophisticated sides. Roasted or grilled vegetables like asparagus, Brussels sprouts, or bell peppers complement the charred exterior of the meat. Creamy mashed potatoes or a baked potato with sour cream provide a rich contrast to the lean beef.

For a lighter option, serve the sliced steak over a bed of mixed greens with cherry tomatoes, red onion, and a tangy vinaigrette to create a hearty steak salad. Garlic bread or crusty sourdough is perfect for soaking up any accumulated juices on the plate. A full-bodied red wine like Cabernet Sauvignon or Malbec matches the intensity of the grilled meat beautifully.

How to Store and Reheat London Broil

Store leftover London broil in an airtight container in the refrigerator for up to 4 days. Keep the meat in whole pieces rather than pre-sliced if possible, as this helps retain moisture. When you’re ready to serve, slice only what you need.

For longer storage, wrap the cooked meat tightly in plastic wrap, then aluminum foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. To reheat without drying out the meat, bring the slices to room temperature for about 20 minutes, then warm them gently in a covered skillet over low heat with a splash of beef broth or water. Alternatively, wrap the slices in foil and warm in a 250°F oven for about 15 minutes.

Leftover London broil is excellent served cold in sandwiches or salads, which eliminates the risk of overcooking during reheating.

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