10+ London Broil Recipes to Try for Easy and Delicious Meals

London broil recipes are honestly a lifesaver if you want a beef dish that’s both tasty and budget-friendly. Whether it’s family dinner or friends coming over, this steak style is a breeze—just a handful of ingredients, and you’re good to go.

You don’t need to be some kitchen genius to get London broil tender and delicious.

Most recipes start with marinating the meat for flavor, then cooking it fast to lock in the juices. If you nail the marinade and don’t overcook it, you’ll turn a basic cut of beef into something that actually tastes special.

---

Ingredients:

• London broil steak (flank or top round)
• Olive oil
• Garlic
• Soy sauce
• Herbs (such as thyme or rosemary)
• Salt and pepper

Cooking Instructions:

1. Marinate the steak with olive oil, garlic, soy sauce, herbs, salt, and pepper for at least 2 hours.
2. Preheat your broiler to 500°F (260°C).
3. Place the steak on a broiler pan and broil 4-6 inches from the heat source.
4. Cook for about 4-6 minutes per side for medium rare.
5. Let the steak rest for 5 minutes before slicing thinly across the grain.

1) Classic marinated London Broil with garlic and herbs

Start by marinating your London Broil in olive oil, garlic, and some fresh herbs—think rosemary and thyme. This step is where the magic happens for flavor and tenderness.

Let it sit in the marinade for at least 4 hours, or overnight if you’re patient. The longer you wait, the better the taste.

Before cooking, pat the steak dry so you get a good sear. Broil or grill it to your preferred doneness.

Slice thinly against the grain. It’s way easier to chew that way.

Ingredients:

• 1 London Broil (flank steak or top round), about 1.5 to 2 pounds
• ¼ cup olive oil
• 3 cloves garlic, crushed
• 1 teaspoon fresh rosemary
• 1 teaspoon fresh thyme
• Salt and pepper to taste

Cooking Instructions:

1. Mix olive oil, garlic, rosemary, thyme, salt, and pepper in a bowl.
2. Place steak in a dish and pour marinade over it. Cover and refrigerate for 4+ hours.
3. Preheat oven broiler to 500°F (260°C).
4. Remove steak from marinade and pat dry.
5. Broil steak 4-6 minutes per side until medium rare or as desired.
6. Let rest 5 minutes, then slice thin across the grain.

2) Slow cooker London Broil with cream of mushroom soup

If you’re looking for something super easy, toss your London Broil in a slow cooker. Cream of mushroom soup keeps things moist and adds a surprisingly good flavor.

Just add garlic, seasonings, the soup, and a splash of water. The slow cooker takes over from there—6 to 7 hours on low and you’re set.

When it’s done, the meat should slice easily and taste rich. Pair it with your favorite sides and call it a night.

Ingredients:

• 1 ½ to 2 pounds London broil
• 2 cloves garlic, minced
• 1 can (10.5 ounces) condensed cream of mushroom soup
• ½ cup water
• Salt and pepper to taste
• Optional: basil and oregano

Cooking Instructions:

1. Place the London broil in the slow cooker.
2. Mix garlic, cream of mushroom soup, water, salt, and optional herbs.
3. Pour the mixture over the meat.
4. Cover and cook on low for 6 to 7 hours.
5. Slice the meat against the grain before serving.

You can find similar recipes for slow cooker London Broil with cream of mushroom soup here.

3) Broiled London Broil with herb butter topping

For broiled London Broil with herb butter, marinate your steak first. Use olive oil, lemon juice, garlic, Worcestershire, and a touch of brown sugar.

Let it soak for at least an hour. When you’re ready, broil at 450°F (230°C) for 5-7 minutes per side.

After cooking, top the steak with a simple herb butter—just fresh herbs, softened butter, and salt. Let it melt right on the meat.

Ingredients

• 1 lb London broil (flank or top round steak)
• 3 tbsp olive oil
• 2 tbsp fresh lemon juice
• 2 cloves garlic, minced
• 1 tbsp Worcestershire sauce
• 1 tsp brown sugar
• 4 tbsp unsalted butter, softened
• 1 tbsp fresh parsley, chopped
• 1 tsp fresh thyme, chopped
• Salt and pepper to taste

Cooking Instructions

1. Whisk olive oil, lemon juice, garlic, Worcestershire, and brown sugar in a bowl.
2. Marinate the steak in the mixture for at least 1 hour.
3. Preheat your broiler to 450°F (230°C).
4. Broil the steak 5-7 minutes per side, depending on thickness.
5. Combine butter, parsley, thyme, and salt to make herb butter.
6. Spread herb butter on the hot steak and serve.

For a detailed recipe, check out the London broil with herb butter method.

4) Tenderized London Broil using baking soda soak

Trying to get your London Broil extra tender? Soak it in a baking soda solution. Baking soda breaks down the tough stuff in the meat.

Mix 1 teaspoon baking soda with half a cup of cold water for every 12 ounces of beef. Let the steak soak 15 to 30 minutes—don’t overdo it or it’ll get weirdly mushy.

Rinse the meat well and pat it dry before seasoning and cooking. This trick really does help with tenderness.

Ingredients

• 12 oz London Broil
• 1 tsp baking soda
• ½ cup cold water
• Salt and pepper (to taste)

Cooking Instructions

1. Mix baking soda and cold water in a bowl.
2. Submerge London Broil in the solution for 15-30 minutes.
3. Rinse the meat under cold water.
4. Pat dry with paper towels.
5. Season your London Broil with salt and pepper.
6. Cook as desired, such as broiling or grilling at about 400°F (204°C).

5) London Broil marinated in olive oil and spices

Marinate your London Broil in olive oil and spices for a simple, flavorful meal. Olive oil keeps it juicy, while garlic and herbs add a punch.

Use garlic, rosemary, and black pepper—or whatever you like, honestly. Let it soak for at least 4 hours, overnight if you’ve got time.

Grill or broil the steak until it’s cooked to your liking. Rest it, then slice thin across the grain.

Ingredients

• 1 London broil (about 1.5 to 2 pounds)
• 1/4 cup olive oil
• 3 cloves garlic, minced
• 1 teaspoon dried rosemary
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt

Cooking Instructions

1. Mix olive oil, garlic, rosemary, pepper, and salt in a bowl.
2. Place the steak in a bag or dish, pour in the marinade, and cover.
3. Refrigerate for 4 hours or overnight.
4. Preheat grill or broiler to medium-high heat (about 400°F / 200°C).
5. Cook steak 4-6 minutes per side for medium-rare.
6. Let rest 5 minutes before slicing thin across the grain.

6) Easy London Broil with sweet and savory glaze

Want something with a little extra zing? Try London Broil with a sweet and savory glaze—usually brown sugar, soy sauce, and garlic.

Marinate the steak in the glaze for at least an hour. This helps the flavors really get in there.

Cook it over medium-high heat for a good sear. For medium-rare, aim for 135°F (57°C) inside.

Let the steak rest a bit before slicing. Drizzle extra glaze over the top if you’re feeling fancy.

Ingredients

• 1 ½ pounds London Broil
• ¼ cup soy sauce
• 2 tablespoons brown sugar
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• 1 teaspoon black pepper

Cooking Instructions

1. Mix soy sauce, brown sugar, garlic, olive oil, and pepper in a bowl.
2. Marinate the London Broil in the glaze for 1-2 hours in the fridge.
3. Preheat grill or pan to medium-high heat.
4. Cook steak 4-5 minutes per side until 135°F (57°C) internal temperature.
5. Let rest for 5 minutes before slicing thinly across the grain.
6. Drizzle extra glaze over the slices before serving.

7) London Broil grilled with soy sauce marinade

Grilling London Broil with a soy sauce marinade is a classic move. Soy sauce adds salt and umami, while garlic, balsamic vinegar, and olive oil round it out.

Let the steak marinate for at least 4 hours. If you can wait, go for 24 hours for even more flavor.

Grill over medium-high heat, about 5-7 minutes per side for medium-rare. Let it rest before slicing so it stays juicy.

Ingredients

• ¾ cup soy sauce
• ¼ cup balsamic vinegar
• 2 tablespoons olive oil
• 2 garlic cloves, crushed
• 2 tablespoons Worcestershire sauce
• 1 teaspoon rosemary (optional)

Cooking Instructions

1. Mix soy sauce, balsamic vinegar, olive oil, garlic, Worcestershire sauce, and rosemary in a bowl.
2. Place London Broil in a large bag or dish and cover with the marinade. Refrigerate for 4-24 hours.
3. Preheat grill to medium-high heat (about 400°F / 204°C).
4. Remove steak from marinade and grill 5-7 minutes per side.
5. Let rest 5 minutes before slicing thinly against the grain.

8) Slow-cooked London Broil with onions and bouillon

You can get a surprisingly tender London broil by slow cooking it with onions and beef bouillon. The onions bring a gentle sweetness, and that bouillon? It packs in the rich, beefy flavor.

This way, everything melds together while the meat stays nice and juicy. Start by caramelizing the onions—just let them go until they’re soft and golden.

Toss the onions and garlic into your slow cooker. Add the beef broth, dissolved with bouillon cubes or powder, and then lay the browned meat right on top.

The broth soaks into the meat as it cooks, making it super soft and flavorful. Serve with mashed potatoes or steamed veggies if you want a classic, cozy dinner.

Ingredients:

• 1 ½ pounds London broil
• 2 large onions, sliced
• 2 cups beef broth
• 1 beef bouillon cube or 1 teaspoon bouillon powder
• 2 cloves garlic, minced
• Salt and pepper to taste

Cooking Instructions:

1. Brown the London broil on both sides in a pan over medium heat.
2. Layer the sliced onions and garlic in the slow cooker.
3. Place the browned meat on top of the onions.
4. Dissolve the bouillon cube in the beef broth, then pour it over the meat.
5. Cover and cook on low for 6-8 hours, or on high for 3-4 hours.
6. Give the meat a quick check for tenderness before serving.

9) London Broil with a simple salt, pepper, and oil rub

Sometimes, simple really is best. For this London Broil, all you need is salt, pepper, and olive oil.

Unwrap the steak and rub it all over with olive oil. This helps the seasoning stick and adds a little flavor of its own.

Sprinkle salt and freshly ground pepper on both sides. No need to overthink it—the meat’s natural flavor does most of the work.

Grill or broil about 5 minutes per side, depending on thickness. Let it rest for a few minutes before slicing thinly against the grain.

You get a juicy, flavorful steak without any fuss or marinade. Not bad for a weeknight dinner.

Ingredients

• 2-3 lb London Broil (top round or flank steak)
• 2 tbsp olive oil
• Kosher salt
• Freshly ground black pepper

Cooking Instructions

1. Rub olive oil all over the steak.
2. Season both sides with salt and pepper.
3. Grill or broil for about 5 minutes per side (medium rare).
4. Let it rest for 5 minutes.
5. Slice thin across the grain and serve.

Learn more about this method at Savory Sweet Life.

10) London Broil marinated for 24 hours for maximum tenderness

Marinating your London Broil for a full 24 hours lets the flavors really sink in. That long soak helps break down the tougher fibers, so the steak turns out way more tender and juicy.

Just keep the meat in the fridge while it marinates—food safety and all that. Flip it now and then to make sure every side gets coated.

After a day, you’re ready to cook. Broil or grill it quick, and you’ll have a steak that’s loaded with flavor and seriously tender.

Ingredients

• 1 London Broil (1.5 to 2 pounds)
• ¼ cup olive oil
• ¼ cup balsamic vinegar
• 4 garlic cloves, thinly sliced
• 1 tablespoon soy sauce
• 1 teaspoon black pepper
• 1 teaspoon dried herbs (such as thyme or oregano)
• Salt to taste

Cooking Instructions

1. Grab a bowl and mix olive oil, balsamic vinegar, garlic, soy sauce, pepper, herbs, and salt.

2. Put the London Broil in a resealable bag or dish.

3. Pour the marinade over the meat.

4. Pop it in the fridge for a full 24 hours.

5. Turn the meat now and then if you remember—no stress if you forget.

6. Fire up your oven broiler or grill to medium-high, aiming for about 450°F (232°C).

7. Take the meat out of the marinade.

8. Toss the leftover marinade—don’t use it again.

9. Broil or grill the meat for 4-6 minutes on each side.

10. Timing depends on how thick the cut is and how done you like it.

11. Let the meat rest for 5-10 minutes.

12. Slice it thinly across the grain when you’re ready to serve.