London Broil Recipe
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Perfectly marinated and grilled London broil that's tender, juicy, and packed with savory flavor—this classic steakhouse recipe makes an affordable cut taste absolutely incredible. Prep Time: 10 minutes (plus 4 hours marinating) | Cook Time: 15 minutes | Total Time: 4 hours 25 minutes | Servings: 6
Ingredients
Instructions
Grab a medium bowl and whisk together the soy sauce, Worcestershire sauce, minced garlic, onion powder, black pepper, and paprika until everything’s completely combined—about 30 seconds of good whisking.
Place your London broil steak in a shallow dish (a 9×13 baking dish works perfectly) and pour that marinade right over it. Flip the steak a couple times to make sure every inch gets coated, then cover tightly with plastic wrap and stick it in the fridge. Let it marinate for at least 4 hours, but overnight is when you’ll really taste the difference.
When you’re ready to cook, preheat your grill to medium-high heat—around 450°F if you’ve got a thermometer.
Pull that steak out of the marinade and pat it completely dry with paper towels until it practically squeaks (this is important for getting good char). Brush both sides generously with olive oil so it doesn’t stick.
Slide the London broil onto the grill and let it do its thing for about 5-7 minutes per side for medium-rare (125°F internal temp), or cook a bit longer if you prefer it more done. Don’t stress—just keep an eye on it since these steaks cook fast.
This part takes patience: remove the steak from the grill and let it rest for a full 10 minutes before slicing. I know it smells amazing, but trust me, this keeps all those juices inside the meat.
Slice thin against the grain (look for those muscle fibers and cut perpendicular to them). Pile those beautiful slices on a platter and watch them disappear!
285
3g
34g
14g
0g
580mg
3mg (17% DV)
5mg (45% DV)
Seriously, dry that steak well before grilling—wet meat steams instead of searing
Every grill has its own personality, so trust your eyes and a meat thermometer over exact timing
Slicing against the grain isn’t optional—it’s what makes this tender instead of chewy
Low-sodium soy sauce prevents the marinade from being too salty
Don’t skip the resting time or you’ll lose all those delicious juices on the cutting board
Serve with loaded baked potatoes and sautéed green beans
Pair with grilled corn on the cob and creamy coleslaw
Slice over a mixed green salad with cherry tomatoes and blue cheese crumbles
Pile thin slices on crusty bread with horseradish mayo and caramelized onions
