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Homemade London Broil photo

London Broil

This London Broil is a crowd-pleaser! A rich marinade transforms steak into a tender, flavorful feast perfect for any gathering.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Marinade:
  • 1 cup Olive Oil
  • 1 cup Soy Sauce (low sodium)
  • 2 tablespoons Worcestershire Sauce
  • 1 tablespoon Dijon Mustard
  • 2 cloves Garlic (minced)
  • 1 teaspoon Black Pepper (freshly ground)
  • 2 teaspoons Salt (or to taste)
  • 1 tablespoon Dried Rosemary
  • 1 tablespoon Dried Thyme
  • 1 tablespoon Fresh Parsley
  • 2 pounds London Broil Steak (flank steak or top round works best)

Equipment

  • Mixing bowl
  • Whisk
  • Resealable Plastic Bag or Baking Dish
  • Grill or Broiler
  • Meat thermometer
  • Cutting board
  • Sharp knife

Method
 

Directions:
  1. Step 1: In a mixing bowl, combine the olive oil, low sodium soy sauce, Worcestershire sauce, Dijon mustard, minced garlic, black pepper, salt, dried rosemary, and dried thyme. Whisk everything together until well blended.
  2. Step 2: Place the London Broil steak in a resealable plastic bag or a baking dish. Pour the marinade over the steak, ensuring it’s fully coated. Seal the bag or cover the dish, and refrigerate for at least 4 hours, or ideally overnight.
  3. Step 3: When you're ready to cook, preheat your grill or broiler to high heat.
  4. Step 4: Remove the steak from the marinade, allowing any excess marinade to drip off. Place the steak on the grill. Cook for about 6-8 minutes on each side for medium-rare.
  5. Step 5: Once cooked to your desired doneness, remove the steak from the grill and let it rest for 10 minutes.
  6. Step 6: Slice the London Broil against the grain into thin strips and serve with freshly chopped parsley.

Notes

  • Marinate the steak up to 24 hours in advance for optimal flavor.
  • Cooked London Broil can be stored in the refrigerator for up to 3 days.
  • Always slice against the grain for tender pieces.