London broil doesn’t have much flavor on its own. It’s a lean, tough cut that needs a really good marinade to bring it to life. This london broil marinade does exactly that. The balsamic vinegar, soy sauce, and Worcestershire come together to season the meat all the way through and caramelize into a perfect crust when it hits high heat on the broiler or grill. Five minutes of prep, a few hours in the fridge, and dinner is basically done.
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Why You’ll Love This Marinated London Broil
This is my go-to recipe when I want a steak dinner without the steakhouse price. London broil is one of the most budget-friendly cuts of beef you can buy, and a great marinade is what turns it from tough and bland into something impressive.
What makes this particular marinade work so well is the balance of flavors. Balsamic vinegar adds tang and a touch of sweetness that helps the outside caramelize over high heat. Soy sauce brings saltiness and umami without pushing the dish into a specific regional flavor profile. Worcestershire sauce contributes deep, savory, steakhouse-style richness. Olive oil ties everything together and helps the marinade cling to the meat.
Garlic and rosemary keep the profile classic and familiar. This isn’t a fussy or trendy marinade — it’s simple, balanced, and reliable.
The recipe is flexible: marinate 2 to 3 hours for same-day cooking or overnight for deeper flavor. A useful prep trick is to freeze the raw beef in the marinade; as it thaws in the refrigerator, it marinates and is ready to cook.
Slice thin against the grain for tender results. The finished meat is juicy and flavorful, great for weeknight dinners, weekend grills, sandwiches, or meal prep.
Ingredients
This marinade uses pantry staples that combine into a deeply flavorful base for the beef.
You’ll need:
- ¼ cup balsamic vinegar
- ¼ cup soy sauce
- 2 tablespoons Worcestershire sauce
- ¼ cup olive oil
- 3 garlic cloves, crushed
- 1 teaspoon rosemary
- ¼ teaspoon black pepper
- 2 pounds London broil beef (flank or top round)
How To Make London Broil Marinade
Step 1: Make the Marinade
Combine balsamic vinegar, soy sauce, Worcestershire, olive oil, crushed garlic, rosemary, and black pepper in a bowl.
Whisk until combined. A little separation is normal; once the mixture is in a bag with the meat it will coat the surface evenly.
Step 2: Score the London Broil
Place the meat on a cutting board and lightly score both sides in a shallow diamond pattern.
Shallow cuts help the marinade penetrate and give more surface area to caramelize during cooking. Don’t cut too deep.
Step 3: Marinate the Beef
Place the scored beef in a resealable bag and pour the marinade over it. Seal the bag, press out air, and massage the meat so the marinade reaches every area.
Refrigerate for at least 2–3 hours or up to 24 hours. Rotate the bag occasionally so the meat stays evenly coated.
Step 4: Bring the Meat Toward Room Temperature
About 20–30 minutes before cooking, remove the meat from the refrigerator. Letting it lose some chill helps it cook more evenly; don’t leave it out for long periods.
Step 5: Cook Hot and Fast
Cook under a hot broiler or on a preheated grill for about 5–7 minutes per side, depending on thickness and desired doneness.
For best texture, aim for medium-rare to medium. Because this cut is lean, cooking it beyond medium can make it tougher.
Step 6: Rest and Slice
Transfer the cooked meat to a cutting board and rest 5–10 minutes before slicing.
Slice thinly against the grain. Cutting across the muscle fibers shortens them and makes each bite noticeably more tender.
Expert Tips For The Best London Broil Marinade
- Score the meat before marinating. Lightly score in a diamond pattern so the marinade can penetrate instead of just sitting on the surface.
- Don’t skip the marinating time. Aim for at least 2–3 hours; overnight is even better for deeper flavor.
- Don’t exceed 24 hours. The acids in the marinade can start to break down texture if left too long.
- Use a resealable bag. Zip-top bags let you press out air and keep the marinade in full contact with the meat.
- Bring to room temp before cooking. Pull the meat 20–30 minutes before cooking so it cooks evenly.
- Cook hot and fast. High heat develops a caramelized crust while keeping the interior juicy.
- Use a meat thermometer. Aim to pull at 130–135°F for medium-rare or 140–145°F for medium; carryover heat will raise the temperature a few degrees as it rests.
- Let it rest before slicing. Resting 5–10 minutes keeps the juices in the meat instead of on the cutting board.
- Always slice against the grain. Thin slices across the muscle fibers make the meat much more tender to eat.
- Reserve marinade for a sauce. If you want to use some as a sauce, set aside a few tablespoons before adding raw meat. Any marinade that contacted raw meat should be boiled before serving.
How to Store and Reheat London Broil
- Leftovers: Store in an airtight container in the refrigerator for up to 4 days. Keeping it whole and slicing as needed helps retain juiciness.
- To reheat: Warm slices gently in a skillet over low heat with a splash of broth or water, or use the microwave at 50% power in short intervals. Avoid overheating to prevent drying.
- Eating cold: Thinly sliced cold London broil is excellent in sandwiches, wraps, salads, rice bowls, or with eggs.
- To freeze cooked leftovers: Wrap tightly or use a freezer-safe bag with air removed. Freeze up to 2 months and thaw overnight in the refrigerator.
- To freeze raw in the marinade: Place raw beef and marinade in a freezer-safe bag, press out air, and freeze up to 3 months. Thaw in the refrigerator so the meat marinates as it defrosts.
Frequently Asked Questions
What is London broil?
London broil isn’t strictly a single cut; it’s a method applied to a thick, lean piece of beef, commonly top round or flank. It’s budget-friendly and, when marinated and cooked properly, very tasty.
How long should you marinate London broil?
At least 2–3 hours, with overnight producing deeper flavor. Avoid exceeding 24 hours because the acids in the marinade can begin to degrade the meat’s texture.
Can you marinate London broil too long?
Yes. Acidic marinades can make the exterior mushy if left beyond 24 hours. Stick to the 2-hour minimum and 24-hour maximum for best texture and flavor.
Is London broil better in the broiler or on the grill?
Both methods work well. Broiler provides a convenient, high-heat environment year-round, while a grill adds smoky char in warmer months. High heat is the essential factor.
What temperature should London broil be cooked to?
Pull at 130–135°F for medium-rare or 140–145°F for medium. Because this cut can dry out, avoid cooking past medium. Use a meat thermometer for accuracy.
Why is my London broil tough?
Common causes: insufficient marinating time, overcooking beyond medium, or slicing with the grain instead of against it. Slicing against the grain is crucial for tenderness.
Do you have to score London broil before marinating?
Not required but helpful. Scoring increases surface area, helps the marinade penetrate, and improves caramelization.
Can you freeze London broil in the marinade?
Yes. Freeze raw beef in a freezer-safe bag with the marinade for up to 3 months. Thaw in the refrigerator; the meat marinates as it thaws and is ready to cook.
What’s the best way to slice London broil?
Always slice against the grain and as thinly as possible. Cutting perpendicular to the muscle fibers makes the meat much more tender.
What do you serve with London broil?
London broil pairs well with mashed potatoes, roasted vegetables, salads, or any simple side. Leftovers are excellent in sandwiches, wraps, rice bowls, or salads and make great meal-prep protein.
More Steak Recipes You’ll Love
- Steak kabob marinade
- Skirt steak marinade
- Tenderloin tips
- Doner kebab
- Oven baked London broil
Marinated London Broil (Easy London Broil Marinade Recipe)
London broil doesn’t have much flavor on its own. It’s a lean, tough cut that needs a really good marinade to bring it to life. This london broil marinade does exactly that. The balsamic vinegar, soy sauce, and Worcestershire come together to season the meat all the way through and caramelize into a perfect crust when it hits high heat on the broiler or grill. Five minutes of prep, a few hours in the fridge, and dinner is basically done.
5 minutes
20 minutes
2 hours
2 hours 25 minutes
Ingredients
- ¼ cup balsamic vinegar
- ¼ cup soy sauce
- 2 tablespoons Worcestershire sauce
- ¼ cup olive oil
- 3 garlic cloves, crushed
- 1 teaspoon rosemary
- ¼ teaspoon black pepper
- 2 pounds London broil beef (flank or top round)
Instructions
- Mix all marinade ingredients together.
- Lightly score the meat in a diamond pattern on each side.
- Place meat in a resealable bag. Pour in marinade. Massage the bag so the marinade reaches all areas.
- Marinate in the refrigerator 2–3 hours or up to 24 hours, rotating occasionally. Can be frozen in the marinade.
- 20–30 minutes before cooking, take meat out of the refrigerator to come up to temperature.
- Cook in the broiler or on a hot grill for 5–7 minutes per side depending on thickness and desired doneness.
Nutrition Information:
Yield:
4
Serving Size:
1
Amount Per Serving:
Calories: 679
Total Fat: 43g
Saturated Fat: 17g
Unsaturated Fat: 26g
Cholesterol: 263mg
Sodium: 436mg
Carbohydrates: 4g
Fiber: 1g
Sugar: 1g
Protein: 67g