London broil has a reputation for being bold, beefy, and incredibly satisfying—but let’s be honest, it can turn tough and chewy if not handled the right way. The real secret? A perfectly balanced London broil marinade. With the right combination of acid, oil, seasoning, and time, this budget-friendly cut transforms into a juicy, tender, flavor-packed steak that tastes like it came straight from a steakhouse.
In this guide, you’ll learn everything about making the best London broil marinade: how it works, why it tenderizes, how long to marinate, cooking tips, slicing secrets, and expert tricks to get mouth-watering results every single time.
Whether you’re grilling, broiling, or pan-searing, this marinade will become your go-to recipe.
What Is London Broil?
Contrary to popular belief, London broil isn’t a specific cut of meat—it’s a cooking method. Traditionally, it refers to marinated beef that’s cooked quickly at high heat and sliced thin against the grain.
Common cuts used for London broil include:
-
Top round steak
-
Flank steak
-
Bottom round
-
Sometimes sirloin tip
These cuts are lean and flavorful but can be tough without proper marinating and slicing—making a good marinade absolutely essential.
Why a Marinade Is Essential for London Broil
London broil is naturally lean, which means:
-
Less fat = less natural tenderness
-
High risk of drying out
-
Needs help breaking down muscle fibers
A well-designed marinade:
Tenderizes tough muscle fibers
Locks in moisture
Infuses deep, bold flavor
Improves texture dramatically
This is why a long, well-balanced marinade is the secret weapon for juicy London broil.
The Science Behind a Tender Steak Marinade
A great marinade works because of three key elements:
1. Acid (Tenderizer)
Ingredients like vinegar, citrus juice, or wine gently break down muscle fibers, making the steak softer.
2. Fat (Moisture & Flavor Carrier)
Oil coats the meat, preventing dryness and helping flavors penetrate deeply.
3. Seasoning (Flavor Boost)
Salt, herbs, garlic, soy sauce, and spices enhance the natural beef flavor.
Balance is everything—too much acid can make meat mushy, while too little won’t tenderize enough.
Juicy London Broil Marinade (The Secret Recipe)
Ingredients
-
½ cup soy sauce (or low-sodium)
-
⅓ cup olive oil
-
¼ cup Worcestershire sauce
-
2 tablespoons balsamic vinegar
-
2 tablespoons lemon juice
-
1 tablespoon brown sugar or honey
-
4 cloves garlic, minced
-
1 teaspoon black pepper
-
1 teaspoon smoked paprika
-
½ teaspoon red pepper flakes (optional)
-
1 teaspoon dried rosemary or thyme
This combination delivers umami, acidity, sweetness, and richness—perfectly balanced for tender steak.
How to Marinate London Broil (Step-by-Step)
-
Whisk the marinade ingredients in a bowl until fully combined.
-
Place the steak in a large zip-top bag or shallow dish.
-
Pour marinade over the steak, ensuring it’s fully coated.
-
Seal tightly and refrigerate.
-
Flip the steak halfway through for even marination.
Marinating Time Guide
-
Minimum: 4 hours
-
Ideal: 8–12 hours
-
Maximum: 24 hours (do not exceed)
Best Cooking Methods for London Broil
1. Grilling (Best Flavor)
-
Preheat grill to high heat
-
Grill 4–6 minutes per side
-
Internal temp: 130–135°F (medium-rare)
2. Oven Broiling (Classic Method)
-
Preheat broiler on high
-
Place steak 4–5 inches from heat
-
Broil 5–7 minutes per side
3. Pan-Searing
-
Use cast iron for best results
-
Sear 4–5 minutes per side
-
Finish in oven if thick
The Most Important Step: Resting & Slicing
This step can make or break your steak.
Resting
-
Let steak rest 10 minutes after cooking
-
Allows juices to redistribute
Slicing
-
Always slice against the grain
-
Cut thin slices at a slight angle
This shortens muscle fibers, making each bite tender—even from lean cuts.
Expert Tips for Extra Juicy London Broil
-
Use low-sodium soy sauce to control saltiness
-
Don’t pierce steak while cooking—keeps juices inside
-
Bring steak to room temperature before cooking
-
Use a meat thermometer for perfect doneness
-
Reserve a little marinade (unused) to brush after cooking
Flavor Variations You’ll Love
Garlic Herb Marinade
Add fresh rosemary, thyme, and extra garlic.
Spicy Steak Marinade
Add chili paste or extra red pepper flakes.
Asian-Inspired
Use ginger, sesame oil, and a splash of rice vinegar.
Honey Dijon
Add Dijon mustard and honey for sweet tangy notes.
What to Serve with London Broil
-
Roasted potatoes
-
Garlic mashed potatoes
-
Grilled vegetables
-
Fresh green salad
-
Buttered corn on the cob
-
Crusty bread
London broil also makes amazing leftovers for:
-
Steak sandwiches
-
Tacos
-
Salads
-
Stir-fries
Storage & Make-Ahead Tips
-
Marinated (raw): Up to 24 hours refrigerated
-
Cooked steak: Store in airtight container for 3–4 days
-
Freezing: Freeze raw steak without marinade for best texture
Frequently Asked Questions (FAQs)
1. How long should I marinate London broil?
For best results, marinate for 8–12 hours. Never exceed 24 hours, or the meat may become mushy.
2. Can I use this marinade for other cuts?
Yes! It works beautifully for flank steak, skirt steak, sirloin, and even chicken.
3. Should I rinse off the marinade before cooking?
No. Simply remove excess marinade and pat dry for better searing.
4. Can I cook London broil well-done?
You can, but it’s best cooked medium-rare to medium for tenderness.
5. Why is my London broil still tough?
Common reasons include:
-
Not marinated long enough
-
Overcooked
-
Sliced with the grain
6. Can I reuse the marinade?
No. Discard used marinade or boil it for at least 5 minutes before using as a sauce.
Final Thoughts
This Juicy London Broil Marinade truly is the secret to transforming a tough, lean cut into a tender, steakhouse-quality meal. With simple ingredients and a little patience, you’ll get bold flavor, perfect texture, and rave reviews every time.
Once you master this marinade, London broil will become a regular star on your dinner table—easy, affordable, and unbelievably delicious.
Disclaimer
This recipe is provided for informational and educational purposes only. Cooking times, ingredient substitutions, and results may vary depending on equipment, ingredient brands, and personal preferences. Always follow food safety guidelines and ensure meat is cooked to safe internal temperatures.
