If you’re looking for a recipe to tenderize tough London broil, this stovetop method delivers. Despite its name, London broil refers less to a specific cut than to a technique. It starts with a lean steak (often top round or flank), which is marinated, cooked quickly over high heat, and sliced thinly against the grain to maximize tenderness.
This easy London broil recipe relies on a savory marinade with a small amount of baking soda to help tenderize the meat and encourage browning. Though traditional London broil is often…well, broiled…or grilled, we prefer this stovetop cast-iron searing method for juicy, reliable results. Keep your meat thermometer handy; this lean cut becomes tough when cooked beyond medium-rare. Serve with twice-baked potatoes and a wedge salad for full steakhouse energy on a weeknight budget.
Tips for making the best London broil
How do you make London broil tender?
Tender London broil comes down to a few key techniques: marinating the meat, cooking it to no more than medium-rare, letting it rest before slicing, and cutting it thinly against the grain. Because this is a lean cut, overcooking can quickly make it tough. We also like to prick the steak all over with a fork before marinating so that the flavors can penetrate the steak’s interior rather than just settle on the surface.
What is baking soda doing in the marinade?
A small amount of baking soda helps tenderize the meat and encourages better browning. Don’t be alarmed if the marinade fizzes slightly when mixed—that’s simply the baking soda reacting with the acidic ingredients. While vinegar and baking soda are known to neutralize each other, the baking soda can still improve caramelization and texture.
Can I cook London broil on the grill?
Yes—though we prefer a cast-iron skillet for a deep, even sear and reliable results. Cook time will depend on thickness, which can vary widely based on cut; keep a meat thermometer nearby and avoid cooking past medium-rare.
What does “slice against the grain” mean?
London broil is made from lean, muscular cuts with long muscle fibers. Slicing thinly against the grain shortens those fibers, making each bite more succulent. Here’s a quick visual guide to identifying and slicing against the grain:
Can I reuse the marinade?
While London broil is excellent when simply finished with some flaky salt and a pat of butter, bringing the marinade to a boil is a safe way to make an easy steak sauce. Just avoid over-reducing, which can make the sauce too intense.
To turn the marinade into an easy sauce:
Transfer reserved marinade to a small saucepan, add ⅓ cup water, and bring to a boil (mixture will foam). Cook over medium-high heat, stirring constantly to avoid overflow, until foaming subsides, about 3 minutes. Remove from heat and add 2 Tbsp. unsalted butter; whisk vigorously to emulsify sauce. Keep warm until ready to serve.
Try this recipe with this expert pick from the Bon Appétit Wine Shop.
What you’ll need
Instant-Read Thermometer
$35 At Thermoworks
Cast Iron Skillet
$30 At Amazon
Tongs
$21 At Amazon
Cutting Board
$10 At IKEA
Recipe information
Total Time
25 minutes plus marinating
Yield
2–4 servings
Ingredients
London Broil Marinade
4
¼
2
2
1
¾
1
Assembly
1
Need to make a substitution?
Preparation
London Broil Marinade
Step 1
Whisk 4 garlic cloves, thinly sliced, ¼ cup extra-virgin olive oil, 2 Tbsp. good-quality balsamic vinegar, 2 Tbsp. soy sauce, and 1 Tbsp. Worcestershire sauce in a medium bowl or baking dish to combine; season with freshly ground black pepper. Whisk in ¾ tsp. baking soda (don’t worry if marinade fizzes; that’s the baking soda working).
Step 2
Prick one 1½–2 lb. London broil all over with a fork and add to marinade, turning to coat. Let sit at room temperature at least 1 hour or cover and chill up to 12 hours.
Assembly
Step 3
Heat 1 Tbsp. vegetable oil in a large cast-iron pan or other heavy-bottomed skillet over medium. Remove steak from marinade and allow excess to drip back into bowl. Pat steak dry with paper towels; discard marinade (or reserve to make sauce). Season steak generously with kosher salt and cook, turning once, until deeply browned and an instant-read thermometer inserted into thickest part registers 125° for medium-rare, 8–12 minutes total. Using tongs, stand steak on its sides and cook until lightly browned, about 30 seconds per side. Transfer to a cutting board and let rest 10 minutes.
Step 4
Thinly slice London broil against the grain and arrange on a platter. Sprinkle with flaky sea salt.
Editor’s note: This recipe was first printed online in December 2022 as “Always-Tender London Broil”; it has been edited for style. Head this way for more of our best steak recipes →