London broil is an economical, lean cut that benefits from a bold, well-balanced marinade to become tender and flavorful. This London broil marinade relies on a mix of balsamic vinegar, soy sauce, and Worcestershire sauce to season the meat deeply while creating a caramelized crust over high heat on the grill or under the broiler. With about five minutes of active prep and a couple of hours of marinating, you can turn a modest cut into a standout dinner.
Why You’ll Love This Marinated London Broil
This recipe is my go-to when I want a steak-like meal without the steakhouse price. London broil—often sold as top round or flank—is one of the most budget-friendly beef cuts, and a strong marinade transforms it from tough and bland into impressively flavorful. The ingredients in this marinade create a perfect balance of tang, savory depth, and a touch of sweetness that helps form a beautiful crust when seared.
Balsamic vinegar provides acidity and subtle sweetness, soy sauce adds salt and umami, and Worcestershire sauce contributes a deep, steakhouse-style savoriness. Olive oil carries the flavors and helps the marinade cling to the meat. Garlic and rosemary keep the profile classic and straightforward—no gimmicks, just a dependable, balanced marinade that consistently improves a tough cut.
This approach is flexible: marinate for 2–3 hours for same-day cooking or overnight for deeper flavor. A handy meal-prep trick is to add the raw beef to the marinade and freeze it; as it thaws in the refrigerator it marinates, leaving you ready to cook. Slice thinly against the grain for the best texture—perfect for weeknight dinners, cookouts, sandwiches, or meal prep.
Ingredients
All of these are pantry-friendly items that combine to give the beef lots of flavor:
- ¼ cup balsamic vinegar
- ¼ cup soy sauce
- 2 tablespoons Worcestershire sauce
- ¼ cup olive oil
- 3 garlic cloves, crushed
- 1 teaspoon dried or fresh rosemary
- ¼ teaspoon freshly ground black pepper
- 2 pounds London broil (top round or flank)
How To Make London Broil Marinade
Step 1: Make the Marinade
Combine balsamic vinegar, soy sauce, Worcestershire sauce, olive oil, crushed garlic, rosemary, and black pepper in a bowl. Whisk until blended. The oil may separate slightly as it sits; that’s normal. Once in a sealed bag with the beef, the marinade will coat the meat evenly.
Step 2: Score the London Broil
Place the meat on a cutting board and lightly score both sides in a shallow diamond pattern. Don’t cut deeply—just enough to create surface texture. Scoring increases surface area so the marinade can penetrate and the exterior can caramelize more effectively during cooking.
Step 3: Marinate the Beef
Place the scored London broil in a resealable plastic bag. Pour the marinade over the meat, press out excess air, and seal. Massage the bag so the marinade gets into the scored grooves. Refrigerate and marinate for at least 2–3 hours, up to 24 hours. Rotate the bag occasionally to keep the meat evenly coated.
Step 4: Bring the Meat Toward Room Temperature
Remove the meat from the refrigerator 20–30 minutes before cooking. Letting it lose its chill helps the London broil cook more evenly and reduces the chance of the exterior overcooking before the center reaches the desired temperature.
Step 5: Cook Hot and Fast
Cook the London broil on a preheated grill or under a hot broiler for about 5–7 minutes per side, depending on thickness and your preferred doneness. High heat creates a caramelized exterior while preserving juice inside. Aim for medium-rare to medium for the best texture; lean cuts can become tough if cooked beyond medium.
Step 6: Rest and Slice
Transfer the cooked meat to a cutting board and let it rest 5–10 minutes before slicing. Then cut thinly against the grain. Cutting across the muscle fibers shortens them and yields a much more tender bite—this is crucial for making the most of London broil.
Expert Tips For The Best London Broil Marinade
- Score the meat first. Light, shallow cuts help the marinade penetrate and give more surface for browning.
- Respect marinating time. At least 2–3 hours is necessary; overnight is ideal. Avoid exceeding 24 hours because acids can start to break down the meat texture.
- Use a resealable bag. It keeps the marinade in close contact with the meat and makes it easy to massage the mixture into the scored areas.
- Cook over high heat. Whether broiling or grilling, a hot surface creates a savory crust while keeping the inside juicy.
- Pull at the right temperature. Remove at 130–135°F for medium-rare or 140–145°F for medium; the meat will rise a few degrees as it rests.
- Slice against the grain and thinly. This is the single most important step for improving tenderness.
- Reserve a little marinade for sauce. If you want to use marinade for serving, set aside some before adding raw beef. Never reuse raw marinade unless it’s boiled first.
How to Store and Reheat London Broil
- Leftovers: Keep slices or a whole piece in an airtight container in the refrigerator for up to 4 days. Storing larger pieces and slicing as needed helps retain moisture.
- Reheating: Warm slices gently in a skillet with a splash of broth or water over low heat, or microwave at 50% power in short intervals. Overheating dries the meat out quickly.
- Eat cold: Thin cold slices are excellent in sandwiches, salads, or wraps.
- Freezing: Cooked leftovers freeze well for up to 2 months when tightly wrapped. To freeze raw in the marinade, use a freezer-safe bag and freeze for up to 3 months; thaw in the refrigerator and cook when ready.
Frequently Asked Questions
What is London broil?
London broil is a preparation name rather than a single specific cut. It typically refers to a thick, lean roast such as top round or flank that’s marinated and cooked quickly over high heat. It’s an economical choice that rewards proper marinating and slicing.
How long should you marinate London broil?
Marinate at least 2–3 hours for noticeable flavor. Overnight delivers the deepest flavor, but do not exceed 24 hours to avoid unwanted texture changes from the acids in the marinade.
Can you marinate London broil too long?
Yes—acidic marinades can start to soften the surface and alter texture if left too long. Stick to a maximum of 24 hours for best results.
Is London broil better in the broiler or on the grill?
Both methods work well. The broiler is convenient and produces a great crust year-round; the grill adds a desirable smoky char during warmer months. The essential factor is high heat.
What temperature should London broil be cooked to?
Pull the meat at 130–135°F for medium-rare or 140–145°F for medium. Because the cut is lean, avoid cooking past medium to prevent dryness and toughness.
Why is my London broil tough?
Common reasons are insufficient marinating, overcooking, or slicing with the grain. Slicing thinly against the grain is essential to make the meat tender and enjoyable.
Can you freeze London broil in the marinade?
Yes. Freezing the raw, marinated beef in a freezer-safe bag is a great meal-prep technique. Freeze up to 3 months, then thaw in the refrigerator and cook when ready—by the time it thaws it will have marinated.
What’s the best way to slice London broil?
Always slice across the grain and as thinly as possible. Thin slices against the grain shorten muscle fibers and dramatically improve tenderness.
What do you serve with London broil?
London broil pairs well with roasted or mashed potatoes, roasted vegetables, and simple green salads. Leftovers are excellent in sandwiches, wraps, rice bowls, or served cold over salad.
More Steak Recipes You’ll Love
- Steak kabob marinade
- Skirt steak marinade
- Tenderloin tips
- Doner kebab
- Oven baked London broil
Marinated London Broil (Easy London Broil Marinade Recipe)
London broil is lean and benefits from a bold marinade. Balsamic vinegar, soy sauce, and Worcestershire sauce season the meat through and form a caramelized crust under high heat. Quick prep and simple steps make this an accessible, flavorful main dish.
Ingredients
- ¼ cup balsamic vinegar
- ¼ cup soy sauce
- 2 tablespoons Worcestershire sauce
- ¼ cup olive oil
- 3 garlic cloves, crushed
- 1 teaspoon rosemary
- ¼ teaspoon black pepper
- 2 pounds London broil (flank or top round)
Instructions
- Whisk all marinade ingredients together in a bowl.
- Lightly score the meat in a shallow diamond pattern on both sides.
- Place the meat in a resealable bag and pour in the marinade. Press out excess air and massage to coat.
- Marinate in the refrigerator 2–3 hours or up to 24 hours, rotating occasionally. You can freeze raw in the marinade for up to 3 months.
- Remove meat 20–30 minutes before cooking to take the chill off.
- Cook on high heat under the broiler or on a hot grill, about 5–7 minutes per side depending on thickness and desired doneness.
- Let rest 5–10 minutes, then slice thinly against the grain and serve.
Nutrition Information (per serving)
Calories: 679 · Total Fat: 43g · Saturated Fat: 17g · Unsaturated Fat: 26g · Cholesterol: 263mg · Sodium: 436mg · Carbohydrates: 4g · Fiber: 1g · Sugar: 1g · Protein: 67g