London Broil

Name: London Broil
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Ingredients: 0.33 cup soy sauce, low-sodium preferred; 0.33 cup fresh lemon juice; 0.5 cup extra-virgin olive oil; 0.25 cup Worcestershire sauce; 1 tbsp fresh garlic, minced fine; 2 tbsp dried Italian seasoning blend; 1 tsp freshly ground black pepper; 0.5 tsp kosher salt; pinch red pepper flakes, to taste; 2 lb London broil round steak, about 1 inch thick

Marinated London Broil with Bold Asian-Style Glaze

This lean cut needs a good marinade to reach its potential, and this soy-Worcestershire blend delivers exactly that. The high heat of the broiler creates a beautifully caramelized crust while keeping the interior pink and juicy. Slice it thin against the grain and you've got tender, flavorful beef that rivals much pricier cuts.

AmericanDinnerHigh ProteinQuick MealsGrillingBeef

Prep10 min

Cook10 min

Total20 min

Servings4

Difficultyeasy

Ingredients

⅓ cupsoy sauce, low-sodium preferred
⅓ cupfresh lemon juice
½ cupextra-virgin olive oil
¼ cupWorcestershire sauce
1 tbspfresh garlic, minced fine
2 tbspdried Italian seasoning blend
1 tspfreshly ground black pepper
½ tspkosher salt
red pepper flakes, to taste
2 lbLondon broil round steak, about 1 inch thick

Instructions

Whisk together the soy sauce, lemon juice, olive oil, Worcestershire, garlic, Italian seasoning, salt, pepper, and red pepper flakes in a gallon-size zip-top bag until well combined. Add the steak, seal tightly, and massage the marinade into the meat. Refrigerate for at least 2 hours or up to overnight — the longer it sits, the more flavor penetrates the grain.
⏱ 2 hrs
Move an oven rack to the top position, about 4-5 inches from the heating element, and turn your broiler to high. Let it fully preheat for 10 minutes — you want maximum heat to get that caramelized crust.
Pull the steak from the marinade, letting excess drip off, and place it in a rimmed baking sheet or broiler pan. Broil for 5-6 minutes without moving it — you should see the surface browning and sizzling.
⏱ 5 min 30 sec
Flip the steak carefully with tongs and broil the second side for 3-4 minutes more, until an instant-read thermometer inserted in the thickest part reads 125°F for medium-rare. The surface should look deeply caramelized.
⏱ 3 min 30 sec
Transfer the steak to a cutting board and tent loosely with foil. Let it rest for 10 minutes to redistribute the juices, then slice thinly against the grain at a slight diagonal — this cuts through the muscle fibers and ensures each bite is tender.
⏱ 10 min