Bold marinades, beautiful char, and so many ways to enjoy it
London broil was one of those cuts I walked past at the butcher counter for years without giving it a second thought. It always seemed like something my parents’ generation cooked a little old-fashioned, perhaps a little tough, not particularly exciting. Then a neighbour of mine made it for a backyard dinner and I took one slice and completely changed my mind on the spot.
The meat was deeply flavorful, beautifully charred from the grill, and sliced thin enough to be perfectly tender. The marinade had done its job overnight and transformed what I had always assumed was a lesser cut into something genuinely spectacular. I went home and looked up everything I could find about cooking it.
London broil is one of the best value cuts of beef you can buy. It responds beautifully to bold marinades, cooks quickly over high heat, and can go in so many directions from classic herb and garlic to Asian-inspired, chimichurri, teriyaki, and beyond. Here are 18 brilliant recipes to get you started!
01
Grilled Marinated London Broil
Hey Grill Hey is one of the most trusted names in backyard barbecue, and this simple grilled London broil with marinade is the perfect entry point into cooking this cut. The marinade is built on soy sauce, Worcestershire, garlic, and a touch of acid to tenderize and deeply season the meat before it hits the grill.
This is the foundational recipe worth mastering first. Once you understand how the marinade transforms the meat and how quickly it cooks over high heat, every London broil you make afterward will only get better from here.
02
Garlic and Herb Grilled London Broil
A garlic and herb marinade is one of the most classic and universally loved ways to prepare London broil, and Real Mom Kitchen’s version gets every element exactly right. Fresh garlic, rosemary, thyme, and a generous pour of olive oil create a fragrant, deeply savory coating that perfumes the meat beautifully all the way through.
This is the recipe I make when I want something that feels both classic and impressive without requiring any complicated techniques. The herb-crusted char that forms on the grill is absolutely gorgeous and the flavor is outstanding.
03
Marinated London Broil
Diethood’s marinated London broil delivers a deeply savory, well-balanced marinade that works its way into the meat overnight, producing beef with exceptional flavor from the very first slice. The combination of acidic and umami-rich ingredients in the marinade tenderizes the meat while building layers of complex, satisfying taste.
This is a reliable, consistently great recipe that works equally well on the grill or under the broiler. It is the kind of weeknight steak recipe that makes everyone at the table feel like they are eating something special even on a Tuesday.
04
Lemon Garlic London Broil
Bright lemon and bold garlic are two of the most natural partners for beef, and this marinade from Memphis Grills makes the most of both. The lemon adds acidity that helps tenderize the meat while its citrus brightness carries through into the finished steak, balancing the richness of the beef beautifully.
This version is lighter and fresher-feeling than a classic herb or soy-based marinade, making it a wonderful choice for warmer months when you want grilled beef that feels a little more vibrant and summery on the plate.
05
London Broil with Rosemary and Thyme
Rosemary and thyme are the classic herbs of French and Italian cooking and they bring an earthy, aromatic quality to London broil that feels elegant and deeply satisfying. J. Lohr’s recipe pairs the herb-marinated beef with a wine recommendation that makes this feel like a genuinely refined dinner experience.
The rosemary in particular develops a beautiful char on the crust of the meat when it hits the grill, adding an extra layer of smoky, herbal depth that makes every slice taste wonderfully complex and carefully considered.
06
Pan-Fried London Broil Steak
No grill? No problem. Simply Recipes’ pan-fried London broil proves that a cast iron skillet over high heat can produce a sear every bit as beautiful and satisfying as the grill. The method is straightforward and the result is a steak with a gorgeous mahogany crust and a tender, flavorful interior.
This is the recipe to rely on all year round regardless of the weather outside. It is fast, reliable, and produces genuinely excellent results that make London broil feel like a proper steakhouse experience right in your own kitchen.
07
Chimichurri London Broil
Topping a beautifully grilled London broil with a vibrant, herby chimichurri sauce is one of the most outstanding flavor combinations in beef cooking. I Am Homesteader’s recipe delivers a chimichurri that is bright, garlicky, and acidic in exactly the right way, cutting through the richness of the beef and elevating every single slice.
The green sauce against the dark, charred meat looks stunning on the board and tastes even better than it looks. This is the London broil recipe to make when you want something that feels genuinely impressive and full of personality.
08
Asian London Broil
An Asian-inspired marinade built on soy sauce, sesame oil, ginger, and garlic takes London broil in a completely different and deeply delicious direction. Katie’s Cucina delivers a recipe where the marinade infuses the beef with bold, umami-rich flavor that is savory, slightly sweet, and wonderfully aromatic.
Sliced thin and served with steamed rice and sesame-dressed vegetables, this becomes a genuinely complete and exciting dinner that feels far from the standard Western preparations of this cut. A wonderful way to see how versatile London broil really is.
09
Teriyaki London Broil
A homemade teriyaki marinade on London broil produces something genuinely spectacular the sweet, glossy glaze caramelizes beautifully on the grill and the garlic herb butter that Melissa’s Southern Style Kitchen adds at the end takes the whole dish to another level of richness and indulgence.
The combination of teriyaki and herb butter might sound like a bold pairing but it works in the most wonderful way. This is the kind of recipe that makes you feel like a creative and confident cook, and the results are absolutely gorgeous and deeply satisfying.
10
Seared London Broil
This recipe from He Cooks pairs a beautifully seared London broil with a rich mushroom sauce and potatoes, creating a complete and deeply satisfying dinner that has the spirit of a proper Sunday roast. The mushroom sauce has a depth and richness that makes the whole plate feel genuinely luxurious and carefully composed.
This is the London broil recipe for when you want dinner to feel like more than just a weeknight meal. The combination of seared beef, earthy mushroom sauce, and tender potatoes together on one plate is a genuinely beautiful thing.
11
London Broil Sheet Pan Dinner
A London broil sheet pan dinner is one of the most practical and satisfying weeknight meal ideas in this collection. The beef and vegetables all cook together on one pan, the meat juices baste the vegetables as everything roasts, and the result is a complete, balanced dinner with minimal hands-on effort and very little cleanup.
Feeding Your Fam puts together a combination of vegetables that complements the beef beautifully. This is the kind of recipe that makes weeknight cooking feel genuinely manageable and rewarding rather than like a chore to get through.
12
London Broil with Mushroom and Wine Sauce
A red wine and mushroom sauce is one of the most classic and deeply satisfying accompaniments to beef, and this recipe produces a sauce with genuine restaurant-quality richness and depth. The wine reduces into something concentrated and elegant, and the mushrooms add an earthy, savory layer that makes the whole dish feel truly special.
This is the London broil recipe to make for a proper dinner party or a special occasion at home. It looks stunning, tastes extraordinary, and demonstrates what this underrated cut of beef is truly capable of when given the right treatment.
13
Sheet Pan London Broil with Asparagus Gribiche
This Food Network recipe takes the sheet pan concept to a more elegant place by pairing the London broil with asparagus and a gribiche sauce a French egg and herb-based sauce that is tangy, bright, and wonderfully sophisticated. It is a step up from the standard sheet pan dinner in terms of both presentation and flavor.
The gribiche is simple to make and adds a French bistro quality to what is essentially a very practical cooking method. This is brilliant for when you want something that impresses without requiring separate pots, pans, and elaborate technique.
14
London Broil Steaks with Three-Pepper Marinade
A three-pepper marinade combining black, red, and white pepper with other bold ingredients creates a crust on this London broil that is genuinely extraordinary. Certified Angus Beef knows their meat and this recipe shows exactly how to coax maximum flavor from the cut with a spice-forward approach that is bold without being overwhelming.
The layered pepper heat develops a beautiful crust when the beef hits the grill, and the interior remains juicy and tender. This is the recipe for anyone who likes their steak with a bit more edge and excitement than the standard herb marinade provides.
15
London Broil Protein Bowl
Thinly sliced London broil over a nourishing bowl of grains, roasted vegetables, and a flavorful sauce is one of the best uses for this cut outside of a traditional dinner plate. Certified Angus Beef’s protein bowl is balanced, colorful, and genuinely satisfying the kind of meal that makes healthy eating feel exciting rather than like a compromise.
This is also a fantastic meal prep recipe cook the London broil on Sunday and build bowls throughout the week with different grains and vegetables to keep things varied and interesting. Practical, nutritious, and delicious all at once.
16
London Broil Summer Salad
Thinly sliced London broil over a vibrant summer salad is one of the most elegant and satisfying light meals you can put together with this cut. Between Carpools builds a salad that is fresh, colorful, and full of contrasting textures and flavors that make the beef feel like a genuinely exciting centerpiece rather than just a protein addition.
This is the London broil recipe for warm evenings when you want something satisfying but not heavy. The combination of warm, charred beef against cool, fresh salad greens creates a contrast that is both refreshing and deeply satisfying.
17
Asian Beef Bowls
RecipeTin Eats delivers an Asian beef bowl that is one of the most satisfying and complete meals in this collection. Thinly sliced, well-seasoned beef over steamed rice with a bold, savory sauce and fresh toppings creates a bowl that is hearty, beautifully balanced, and full of the kind of umami depth that makes you want to eat it on repeat.
This is the recipe that converted me to using London broil for Asian-style preparations. The thin slicing and bold marinade work perfectly with this format, and the whole bowl comes together in a way that feels genuinely restaurant-quality from your own kitchen.
18
London Broil Steak Sandwich
A steak sandwich made with thinly sliced London broil, good bread, and well-chosen toppings is one of the great simple pleasures of beef cookery. Vintage Kitty builds this sandwich with the kind of attention to detail that makes every element count the bread, the condiments, the way the beef is sliced and layered all come together into something genuinely outstanding.
This is the perfect recipe for using leftover London broil, and honestly it is so good that it is worth grilling extra just to make these sandwiches the next day. Sometimes the best meals come wrapped in bread and held with both hands.
Final Thoughts
London broil is one of the most underestimated cuts of beef at the butcher counter, and I hope this collection of 18 recipes has convinced you to give it the attention it truly deserves. With the right marinade and the right technique, it produces bold, satisfying, deeply flavorful beef that can go in an impressive range of directions.
Whether you keep it classic with garlic and herbs, take it somewhere bold with chimichurri or teriyaki, or turn the leftovers into a stunning steak sandwich the next day London broil always rewards the cook who takes the time to prepare it properly.
Happy cooking and may every London broil you make come off the grill perfectly charred, beautifully tender, and absolutely delicious!
Frequently Asked Questions
What exactly is London broil is it a cut or a cooking method?
London broil is technically both, which causes a fair amount of confusion at the butcher counter. Originally it referred to a cooking method marinating and broiling a tough cut of beef, then slicing it thin against the grain.
Over time, the term became associated with the specific cuts used for this method, most commonly top round steak or flank steak. Today, if you see “London broil” at the butcher or grocery store, it almost always refers to a thick top round steak sold ready to marinate and broil or grill.
How long should I marinate London broil?
A minimum of four hours will add good flavor, but marinating overnight eight to twelve hours gives the best results. The acid in the marinade (from citrus juice, vinegar, or wine) works slowly to tenderize the tough muscle fibers and allows the salt and seasonings to penetrate deeply into the meat.
Avoid marinating for longer than 24 hours, as the acid can begin to break down the surface texture too aggressively, making the outer layer mushy while the interior remains unchanged.
How do I cook London broil so it is tender and not tough?
There are two non-negotiable rules for tender London broil. First, cook it fast over very high heat to medium-rare or medium around 130°F to 140°F (55°C to 60°C) internal temperature. Cooking it beyond medium causes the muscle fibers to tighten and toughen significantly.
Second, always let it rest for at least five to ten minutes after cooking before cutting into it. Third, and most importantly, always slice it very thin against the grain cutting perpendicular to the muscle fibers shortens them and makes the meat dramatically more tender in every bite.
Can I cook London broil in the oven instead of on the grill?
Absolutely. The name “London broil” actually refers to oven broiling originally, so the oven is completely appropriate. Place the marinated steak on a broiler pan and position it about four to six inches below the broiler element.
Broil for five to seven minutes per side depending on thickness, checking with a meat thermometer for your preferred doneness. A cast iron skillet on the stovetop over very high heat is another excellent option that produces a beautiful sear comparable to the grill.
What is the best way to slice London broil?
Always slice London broil against the grain meaning cut perpendicular to the direction the muscle fibers run across the meat. Top round, which is the most common London broil cut, has very long, prominent muscle fibers that run lengthwise through the steak. Slicing with the grain leaves you with long, tough, chewy strips.
Cutting against it shortens those fibers dramatically and produces thin, tender slices that are far more pleasant to eat. Aim for slices no thicker than a quarter inch for the best texture and tenderness.
What side dishes go best with London broil?
London broil is a bold, deeply savory beef that pairs beautifully with a wide range of sides. Classic choices include garlic mashed potatoes, roasted asparagus, steamed broccoli, or a simple green salad.
For the Asian-inspired preparations, steamed jasmine rice, stir-fried vegetables, or cucumber salad work wonderfully. For a more elegant dinner, creamy polenta, roasted root vegetables, or a red wine mushroom sauce alongside the beef feel genuinely special. The chimichurri version pairs beautifully with grilled corn and a fresh tomato salad.
How should I store and use leftover London broil?
Store leftover London broil in an airtight container in the refrigerator for up to four days. It is excellent eaten cold, sliced thin over salads or in sandwiches where no reheating is needed and the texture stays at its best.
If you want to serve it warm, reheat gently in a pan over low heat with a splash of beef broth or marinade to keep it moist high heat will toughen the meat further. Leftover London broil is also wonderful sliced into strips for stir-fries, grain bowls, tacos, or wraps throughout the week.
