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.

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. The balsamic vinegar adds tang and just a touch of sweetness that helps the outside caramelize beautifully over high heat. The soy sauce brings saltiness and umami without making it taste Asian-inspired. The Worcestershire adds that deep, savory, almost steakhouse-style richness that makes people ask what you put on it. And the olive oil ties everything together and helps the marinade actually coat and cling to the meat.

The garlic and rosemary keep it classic. This is not a complicated or trendy marinade, it's just really well-balanced, and that's exactly why it works every single time.

I also love how flexible this recipe is. Marinate for 2 to 3 hours if you're making it the same day, or let it go overnight for even deeper flavor. One of my favorite tricks is throwing the raw beef straight into the marinade and freezing the whole thing. When you thaw it in the fridge, it marinates as it defrosts and dinner is practically done before you even start cooking.

Slice it thin against the grain and you have got a juicy, deeply flavored piece of beef that works for a weeknight dinner, a weekend cookout, sandwiches the next day, or meal prep for the whole week.

Ingredients

This marinade is made with pantry staples, but together they create a really flavorful base for the beef.

Here’s what 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 (lean, tough cut of flank or top round)

How To Make London Broil Marinade

Step 1: Make the Marinade

Add the balsamic vinegar, soy sauce, Worcestershire sauce, olive oil, crushed garlic cloves, rosemary, and black pepper to a bowl.

Whisk everything together until the marinade is well combined. The oil may separate a little as it sits, and that’s totally fine. Once it’s in the bag with the beef, everything will coat the meat nicely.

Step 2: Score the London Broil

Place the London broil on a cutting board and lightly score both sides in a diamond pattern.

You don’t want to cut too deep here. Just make shallow cuts across the surface of the meat. This helps the marinade get into all the little grooves and gives the outside more surface area to caramelize when it cooks.

Step 3: Marinate the Beef

Place the scored London broil in a resealable bag, then pour the marinade over the top. Seal the bag tightly, pressing out as much air as possible. Squish the meat and marinade around so the marinade gets into all the nooks and crannies.

Place the bag in the refrigerator and marinate for at least 2-3 hours, or up to 24 hours for the best flavor. Rotate the bag occasionally if you can, so both sides of the meat stay coated in the marinade.

Step 4: Bring the Meat Toward Room Temperature

About 20-30 minutes before cooking, take the London broil out of the refrigerator. Letting it sit out briefly helps take the chill off the meat, which allows it to cook more evenly. You don’t want to leave it out for too long, but a short rest before cooking makes a noticeable difference.

Step 5: Cook Hot and Fast

Cook the London broil under the broiler or on a hot grill for 5-7 minutes per side, depending on the thickness of the meat and your desired doneness.

For the best texture, London broil is usually best cooked to medium-rare or medium. Since it’s a leaner cut, cooking it too far past medium can make it tougher.

Step 6: Rest and Slice

Transfer the cooked London broil to a cutting board and let it rest for 5-10 minutes before slicing.

Slice the meat thinly against the grain. This is one of the most important steps for tender London broil. Cutting against the grain shortens the muscle fibers and makes each bite much easier to chew.

Expert Tips For The Best London Broil Marinade

• Score the meat before marinating. Use a sharp knife to lightly score the surface in a diamond pattern on both sides before it goes into the marinade. London broil is thick and lean, and those small cuts give the marinade somewhere to sink in instead of just sitting on the surface.
• Don't skip the marinating time. At least 2 to 3 hours is the minimum here. London broil really needs time to absorb flavor. A quick 30-minute marinade won't cut it with this cut. Overnight is even better if you've got the time.
• But don't go past 24 hours either. The balsamic vinegar and soy sauce are acidic, and too much time in the marinade can start to break down the texture of the meat. Overnight is the sweet spot, past that you're doing more harm than good.
• Use a resealable bag, not a dish. A zip-lock bag lets you press out the air so the marinade stays in contact with every inch of the meat. Just squish everything around to make sure it gets into all those scored cuts. A dish works in a pinch but you'll need to flip the meat more often.
• Pull the meat out 20-30 minutes before cooking. Don't cook London broil straight from the fridge. Letting it come closer to room temperature first helps it cook more evenly, cold meat tends to overcook on the outside before the center catches up.
• Cook it hot and fast. High heat is non-negotiable with London broil. Whether you're using the broiler or the grill, make sure it's fully preheated before the meat goes on. That high heat is what creates the caramelized, flavorful crust on the outside while keeping the inside juicy.
• Use a meat thermometer. London broil goes from perfect to overcooked fast, and it's hard to tell just by looking at it. Pull it at 130-135°F for medium-rare or 140-145°F for medium. The temperature will climb another 5 degrees or so as it rests, so don't wait too long.
• Let it rest before you slice it. Give it at least 5-10 minutes on the cutting board before cutting in. If you slice it right away all those juices run straight out onto the board instead of staying in the meat where they belong.
• Always slice against the grain. This is the single most important thing you can do for tender London broil. Look at the direction the muscle fibers are running and slice across them, not with them. Thin slices against the grain make a tough cut of meat taste completely different.
• Save some marinade for a sauce. If you want extra for drizzling or dipping, set aside a few tablespoons before the raw meat goes in. Don't reuse marinade that's touched raw beef unless you bring it to a full boil on the stovetop first.

How to Store and Reheat London Broil

• Leftovers: Store leftover London broil in an airtight container in the refrigerator for up to 4 days. If you can, store it in one larger piece and slice only what you need as you go. It stays juicier that way.
• To reheat: Warm slices in a skillet over low heat with a small splash of broth, water, or reserved marinade until just heated through. The microwave works too -- use 50% power in 20 to 30 second intervals and stop as soon as it's warm. Overheating is the fastest way to make leftover steak tough and dry.
• Eating it cold: Don't overlook this option. Cold leftover London broil sliced thin is incredible in sandwiches, wraps, salads, rice bowls, or steak and eggs the next morning.
• To freeze cooked leftovers: Wrap tightly or store in a freezer-safe bag with as much air removed as possible. Freezes well for up to 2 months. Thaw overnight in the refrigerator before reheating.
• To freeze raw in the marinade: This is one of my favorite meal prep tricks. Add the raw beef and marinade to a freezer-safe bag, press out the air, and freeze for up to 3 months. When you're ready to cook, thaw it in the refrigerator and it marinates as it defrosts. By the time it's thawed it's ready to cook.

Frequently Asked Questions

What is London broil?

London broil isn't actually a specific cut of beef, it's more of a cooking method that got applied to a cut. At most grocery stores you'll find it labeled as a thick, lean cut from the top round or flank. It's one of the most budget-friendly options in the meat case and when marinated and cooked correctly it's absolutely delicious.

How long should you marinate London broil?

At least 2-3 hours, but overnight is even better. This is a thick, lean cut that really benefits from a longer marinade. The minimum I'd recommend is 2 hours, anything less and the flavor doesn't have enough time to penetrate the meat. Don't go past 24 hours though, the acid in the marinade can start to break down the texture.

Can you marinate London broil too long?

Yes. While overnight is ideal, going much past 24 hours in an acidic marinade like this one can start to make the outside of the meat mushy and change the texture. Stick to the 2 hour minimum and 24 hour maximum for the best results.

Is London broil better in the broiler or on the grill?

Both work great and the marinade performs shines either way. The broiler is more convenient year round and gives you a great crust. The grill adds a smoky char that takes it to another level in the summer. Either way, high heat is the key.

What temperature should London broil be cooked to?

For medium-rare pull it at 130 to 135°F. For medium pull it at 140 to 145°F. London broil is best served no more than medium, cooking it past that makes it tough and dry. Always use a meat thermometer since this cut goes from perfect to overcooked quickly.

Why is my London broil tough?

There are three main culprits. First, it wasn't marinated long enough. Second, it was cooked past medium. Third and most commonly, it was sliced with the grain instead of against it. Slicing against the grain is the single biggest factor in whether London broil is tender or chewy, so don't skip that step.

Do you have to score London broil before marinating?

You don't have to, but it makes a noticeable difference. Scoring the surface in a diamond pattern gives the marinade more surface area to work with and helps the flavors penetrate deeper into the meat. It only takes a minute and it's worth doing every time.

Can you freeze London broil in the marinade?

Yes and it's actually one of the best meal prep tricks for this recipe. Add the raw beef and marinade to a freezer-safe bag, press out as much air as possible, and freeze for up to 3 months. Thaw it in the refrigerator and it marinates as it defrosts. By the time it's fully thawed it's ready to cook.

What's the best way to slice London broil?

Always slice against the grain and as thin as you can. Look at the direction the muscle fibers are running across the surface of the meat and cut perpendicular to them. Thin slices against the grain turn a tough cut into something tender and easy to eat. This step makes or breaks the whole dish.

What do you serve with London broil?

London broil goes with just about anything. For a classic dinner serve it with mashed potatoes, roasted vegetables, or a simple salad. Leftovers are incredible in sandwiches, wraps, rice bowls, or sliced thin over a steak salad. It's also great for meal prep since it keeps well in the fridge for up to 4 days.

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