When you feel like having steak but don’t want to spend a fortune on a rib eye or New York strip, this London broil recipe is the answer.
While the term London broil is typically reserved for flank steak, grocery stores and some butchers may use it to label other large, lean, often tougher cuts of beef, including top sirloin and top round steaks. More generally, it describes how the beef is prepared: first, by tenderizing in a marinade; then, by broiling or grilling; and finally, serving it sliced against the grain to break down the long muscle fibers. Here’s how to cook London broil our way, ensuring a juicy, tender piece of meat every time.
If baking soda seems like an unusual marinade ingredient, you may be surprised to learn it has multiple benefits. First, it hinders protein bonding, which keeps this tough cut of meat tender and juicy as it cooks. It also aids in surface browning, ensuring a beautifully charred crust. Pricking the steak all over with a fork before marinating allows the flavors to penetrate quickly, so there’s no need for an overnight soak if your prep time is limited.
Though most recipes call for a broiler cooking method (it’s in the name, after all), we found a stovetop-only sear yields the tenderest—and a faster—result. Just keep your meat thermometer handy to test for your preferred doneness. (For medium-rare, we aim for an internal temperature of 125°F; it will climb as it rests. If you prefer a well-done steak, look elsewhere; London broil will simply be too tough.)
Serve with mashed potatoes, twice-baked potatoes, or any carb you prefer, along with green beans and a wedge salad for steakhouse vibes.
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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
2
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; reserve marinade. 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
Meanwhile, transfer reserved marinade to a small saucepan, add ⅓ cup water, and bring to a boil (mixture will foam up). Cook over medium-high heat, stirring constantly to avoid overflow, until foaming subsides, about 3 minutes. Reduce heat to low and add 2 Tbsp. unsalted butter; whisk vigorously to emulsify sauce. Keep warm until ready to serve.
Step 5
Thinly slice London broil against the grain and arrange on a platter. Spoon sauce over; sprinkle with flaky sea salt.
Editor’s note: This London Broil recipe was first printed online in December 2022. Head this way for more of our best steak recipes →