London Broil Recipe
This easy London Broil recipe—marinated flank steak grilled to juicy perfection—is your new go-to for flavorful weeknight dinners or backyard BBQs.
I still remember the first time I tasted a perfectly grilled London broil at a summer family reunion. That lean flank steak, soaked in a tangy-sweet marinade and kissed by smoke, felt like a revelation—simple, budget-friendly, yet absolutely memorable. Over the years, I’ve tweaked the balance of soy sauce and brown sugar, added a hint of mustard for zip, and learned that even a quick two-hour soak can tenderize the meat beautifully. Health-wise, you’re looking at a protein-packed dish that keeps calories in check and uses pantry staples you likely already have on hand. Whether you grab your steak from Trader Joe’s or your local butcher, this grilled recipe shines all year long—perfect for sunny Memorial Day cookouts or cozy fall gatherings around the fire pit. Ready to master the marinade? Let’s get started.
Why You’ll Love This London Broil Recipe
* Simple, pantry-friendly marinade in under five minutes
* Tenderizes lean flank steak—no tenderizer needed
* Grilled to smoky, charred perfection every time
* Ready in under an hour of active work (plus chill time)
* Packs a protein punch at roughly 300 calories per serving
* Great for meal prep, family dinners, or feeding a hungry crowd
* Easily tweaked for gluten-free, paleo, or spicy variations
* Budget-wise alternative to pricier prime cuts like ribeye
Ingredients for the London Broil Recipe
2 lb flank steak (well-trimmed; grass-fed if possible)
1/4 cup extra-virgin olive oil (for richness)
1/4 cup low-sodium soy sauce (tamari works for gluten-free)
2 tbsp Worcestershire sauce
2 tbsp packed brown sugar (or honey for paleo twist)
3 garlic cloves, minced (or 1 tsp garlic powder)
1 tbsp Dijon mustard (adds tang)
1 tbsp fresh lemon juice (or balsamic vinegar)
1 tsp freshly ground black pepper (plus extra to season)
1/4 cup chopped fresh parsley (or cilantro)
Optional: 1/2 tsp red pepper flakes (for a spicy kick)
Tips: Choose a well-marbled flank steak and pat it dry before scoring lightly on both sides. A zip-top bag helps the marinade hug every inch of the meat.
Directions for the London Broil Recipe
1. Prep the steak by patting it dry and scoring the surface in a criss-cross pattern. Lightly season both sides with salt and pepper.
2. In a medium bowl or mason jar, whisk olive oil, soy sauce, Worcestershire sauce, brown sugar, garlic, mustard, lemon juice, pepper, parsley, and red pepper flakes until smooth.
3. Slide the steak into a gallon-size zip-top bag, pour in the marinade, remove excess air, and seal tightly. Massage gently so every part gets coated.
4. Chill in the fridge for at least 2 hours (up to 8 hours). Data shows a 4-hour marinade increases tenderness by about 15%, but even a quick soak works wonders.
5. When you’re ready to grill, preheat to medium-high (about 400°F). Oil the grates with a paper towel dipped in oil to prevent sticking.
6. Remove steak from the bag, letting excess drip off. Reserve the marinade in a small saucepan.
7. Grill steak 4–6 minutes per side for medium-rare (aim for 135°F internal), rotating only once for crisp grill marks.
8. Meanwhile, bring the reserved marinade to a boil, then simmer 1–2 minutes to make a quick sauce.
9. Transfer steak to a cutting board, tent with foil, and let rest 5–10 minutes—this keeps juices locked in.
10. Slice thin across the grain, drizzle with the warmed marinade sauce, sprinkle extra parsley, and serve immediately.
Servings & Timing
Makes 4–6 servings
Prep Time: 15 minutes (plus 5 minutes seasoning)
Marinade Time: 2–8 hours (plan ahead—overnight is fine, but don’t exceed 8 hours)
Cook Time: 10–12 minutes
Total Time: about 2½ hours with a 2-hour marinade (or up to 8½ hours total)
Variations
1. Asian Zing: swap brown sugar for honey, add 1 tsp sesame oil and 1 tsp grated ginger.
2. Latin Flair: replace lemon juice with lime, stir in 1 tsp cumin and extra cilantro.
3. Herb Garden: toss in fresh rosemary and thyme for an earthy aroma.
4. Spicy Kick: stir in chipotle powder and a dash of hot sauce.
5. Citrus Burst: use equal parts orange juice and lemon juice, plus zest.
6. Paleo-Friendly: trade soy sauce for coconut aminos and skip any sweetener.
Storage & Reheating
Store leftover sliced steak in an airtight container in the fridge up to 4 days. For longer stints, freeze flat in a freezer-safe bag for up to 3 months. To reheat, gently warm slices in a skillet over medium-low with a splash of broth or leftover sauce—cover for 3–4 minutes so it doesn’t dry out. Thaw frozen portions overnight in the fridge before reheating. Make-ahead tip: marinate steak a day ahead, then grill just before guests arrive for a stress-free feast.
Notes
Scoring the steak helps the marinade sink in faster—think of it as a little spa treatment for the meat. If flank isn’t available, top round or skirt steak are fine substitutes (just watch thickness and cook time). Resting the steak is non-negotiable; skipping it leads to drier slices. For extra smoke, finish with a quick sear on a screaming-hot cast-iron skillet. Pro tip: keep an instant-read thermometer handy—nothing beats precise doneness.
FAQs
Q: Can I use another cut instead of flank steak?
A: Yes—skirt steak or top round work nicely; just adjust cook time for thickness.
Q: How do I know when it’s done?
A: An instant-read thermometer is your best friend—135°F for medium-rare, 145°F for medium.
Q: Is it safe to use the leftover marinade as sauce?
A: Absolutely—just boil it for at least 2 minutes to kill any bacteria before drizzling.
Q: Can I broil this instead of grilling?
A: Sure—place under a high broiler 4–5 inches from the heat and broil 5 minutes per side.
Q: What’s the secret to slicing against the grain?
A: Look for the lines of muscle fibers and cut perpendicular to them into thin strips.
Q: How can I make this gluten-free?
A: Swap soy sauce for tamari or coconut aminos, and use honey instead of brown sugar if needed.
Q: Any tips for adding veggies?
A: Grill bell peppers, zucchini, or mushrooms alongside the steak for a simple one-grill meal.
Conclusion
This London broil recipe delivers tender, smoky-flavored flank steak with minimal fuss and maximum taste—perfect for weeknight dinners or your next backyard barbecue. Give it a try, let me know how it turns out in the comments, and explore more of my flavorful flank steak and marinade recipes for your next cooking adventure!
London Broil Recipe
Ingredients
- 2 lb flank steak well-trimmed; grass-fed if possible
- 1/4 cup extra-virgin olive oil
- 1/4 cup low-sodium soy sauce tamari works for gluten-free
- 2 tbsp Worcestershire sauce
- 2 tbsp packed brown sugar or honey for paleo twist
- 3 cloves garlic minced (or 1 tsp garlic powder)
- 1 tbsp Dijon mustard adds tang
- 1 tbsp fresh lemon juice or balsamic vinegar
- 1 tsp freshly ground black pepper plus extra to season
- 1/4 cup chopped fresh parsley or cilantro
- 1/2 tsp red pepper flakes for a spicy kick
Instructions
- Pat the steak dry, score the surface, and season with salt and pepper.
- Whisk olive oil, soy sauce, Worcestershire sauce, brown sugar, garlic, mustard, lemon juice, pepper, parsley, and red pepper flakes in a bowl.
- Place the steak in a zip-top bag, pour in the marinade, remove excess air, and massage gently. Chill for at least 2 hours.
- Preheat the grill to medium-high (about 400°F) and oil the grates.
- Grill the steak 4–6 minutes per side for medium-rare. Rest and slice before serving.
