I keep this simple and dependable for weeknights and company. My go-to plan starts with a thick steak, a smart seasoning or marinade, and a clear choice of method so I can hit the target temperature without overcooking the meat.
I explain that london broil names the cooking approach, not a single cut. Grocery labels may show top round, flank, or sirloin, and that affects minutes and technique.
For thicker pieces I use reverse sear: low oven until 125–135°F, then a hot sear for 2–3 minutes per side. For thinner cuts I broil or grill about 7–8 minutes per side for medium-rare to medium.
Resting and slicing thin against the grain finishes the job. I also mention gear that matters: a reliable thermometer, cast-iron skillet or broiler pan, and a sturdy sheet pan. Later you’ll find simple sides and serving ideas to complete the plate.
Key Takeaways
- London broil is a method, not a single cut.
- Choose the cooking path—broil, grill, or reverse sear—based on thickness.
- Use a balanced marinade or simple salt and pepper for flavor.
- Pull the steak a few degrees early and rest before slicing.
- Essential gear: thermometer, cast-iron pan, and broiler pan.
Why I Love Cooking London Broil for Dinner
For weeknight gatherings, I rely on london broil because it stretches my budget and pleases guests. It’s an economical way to get a great steak dinner on the table for a crowd without sacrificing tenderness or taste.
With a simple marinade—lemon, soy, and Worcestershire—I build big flavor with little fuss. I can broil indoors when it’s cold or head outside for quick char on the grill and crisp edges in just a few minutes.
- The method works across lean beef cuts and yields generous, thin slices.
- I watch time and temperature with a thermometer; that prevents dry meat.
- Sides stay simple: a green salad, mashed potatoes, or roasted vegetables round the plate.
“Leftovers shine in salads, sandwiches, or tossed into a warm grain bowl.”
It’s casual enough for weeknights and impressive for guests. When I cook london by the rules I repeat, the result is consistently delicious.
What Exactly Is London Broil and Which Cut Should I Buy?
Not every package labeled london broil hides the same thing. It’s a method for working with lean, tougher meat, not a single part of the animal. Read the label so you know which route to take.
Flank steak, top round, or top sirloin: picking the right cut
I look for three common choices: top round for value, flank steak for that classic thin-sliced finish, and top sirloin when I want more tenderness and big steak flavor.
Round cuts come from the rear part of the animal and benefit from a marinade. Flank shines when cooked to medium-rare and sliced thin across the grain.
Thickness matters: why 1½-2 inches changes the result
When I can get a 1½–2 inch steak, I use a low-and-slow oven, then a quick sear for an even, rosy interior. Thinner steaks suit a fast broil or grill and take fewer minutes per side.
Marinating helps any cut, especially round. Pick a uniform thickness and match the method to the steak, and you’ll set yourself up for success when you cook london.
- Tip: Slice against the grain for tenderness.
- Tip: If you see “london broil” on the label, check the fine print for the actual cut.
- Tip: Use vinegar in marinades sparingly for balance.
My London Broil Marinade Essentials
I build marinades that add depth while keeping the steak’s natural flavor front and center. Start with an acid and an umami base, add oil to carry fat-soluble flavors, then finish with aromatics and a tiny bit of sugar.
Balsamic vinegar, soy or tamari, and Worcestershire: the flavor backbone
I use a splash of balsamic vinegar or lemon for brightness, plus soy or tamari and Worcestershire for savory depth. Olive oil helps the mix coat the meat evenly.
Garlic, herbs, and a touch of sugar: balancing savory, umami, and sweet
Fresh garlic and thyme or rosemary lift the profile. I add 2 teaspoons brown sugar in richer blends so the edge of the broil caramelizes without burning.
Marinating time and sodium tips: from 2 hours to the sweet spot
I aim for about 3 hours for most balsamic-based marinades. For citrus-forward mixes I check firmness and extend cautiously.
- Try a cup-style mix: ¼ cup balsamic, ¼ cup tamari, 2 tbsp Worcestershire, 2 tsp brown sugar, crushed garlic, and a splash of beef broth.
- Use low-sodium soy or broth to control sodium and avoid over-salting the exterior.
- Pat the cut dry and scrape off large garlic pieces before high heat to prevent bitterness.
Gear I Use for Consistent Results
My small kit keeps this method repeatable and stress-free. When I set up, I aim for tools that save time and prevent mistakes.
Essentials I reach for every time:
- I rely on a fast, accurate meat thermometer or probe so the steak hits the exact target without guesswork.
- My cast-iron skillet is the workhorse for searing; a preheated, heavy pan locks in crust in 2–3 minutes per side after the oven for reverse sear.
- A sturdy broiler pan or a rimmed sheet with a wire rack lifts the london broil and stops it from steaming in its juices.
- On grilling days, a hot grill or ridged grill pan gives even marks and a quick path from heat to plate.
Extras I keep handy: long tongs, thin metal spatula, heat-resistant gloves, neutral oil, and a timer. These small items polish the recipe and keep my beef consistent every time I cook london.
How to Cook a London Broil
Simple prep and decisive heat choices deliver predictable results every time.
Quick prep: I pat the steak very dry, season evenly with kosher salt and pepper, and scrape away large garlic pieces from the marinade so they won’t burn. This step sets the stage for even browning and keeps the meat from steaming.
Broiler method: Preheat the broiler to about 450 degrees. Position the rack and broil roughly 7–8 minutes per side, checking temperature near the end. Pull at about 135–140°F for medium to medium-rare, then rest.
Grill method: I use medium-high heat and aim for the same ballpark—about 7–8 minutes per side. Wind, thickness, and grill recovery affect final time, so watch the surface color and probe with a thermometer.
Reverse sear: Roast at 275°F until the interior reaches 125–135°F (30–45 minutes for thick cuts). Rest 10 minutes, then sear 2–3 minutes per side in a very hot pan with a thin film of neutral oil.
- I flip only once to build an even crust.
- Watch sugar or vinegar in the marinade—they caramelize fast under high heat.
- Top sirloin shines with reverse sear; thinner cuts like flank prefer quick broil.
Time, Temperature, and Doneness I Trust
Timing and temperature are the two things I trust most when I aim for consistent doneness. I set clear targets in degrees and let a reliable thermometer confirm the result.
Internal temperatures: rare to well done in degrees Fahrenheit
I follow a simple guide: rare 125–130°F, medium-rare 130–135°F, medium 140–145°F, medium-well about 150°F, and well done 160°F.
Carryover cooking and rest minutes: when to pull and why
I always insert the probe into the thickest part of the steak. For reverse sear I remove the roast around 127°F for medium-rare, then sear quickly so carryover and crust finish the job.
- I rely on a meat thermometer and avoid repeated pokes that drain juices.
- On the broiler or grill I aim for about 135–140°F finished when I want medium-rare to medium.
- Plan rest minutes of 5–10 to let juices settle; this small time makes a big difference in tenderness.
“Numbers, not color, tell me when the beef is done.”
Slice, Sauce, and Serve
Once the steak rests, the slicing and saucing stage decides the final bite.
Resting preserves juices and makes the steak easier to cut. I find the direction of the muscle fibers and slice thinly against the grain for the most tender bites.
Against the grain: thin slices for tenderness
Cut across the fibers in even, thin strips. This small step transforms a lean cut into a tender serving.
Pan sauce from the marinade: reduce for concentrated flavor
If I reserved the marinade, I bring the skillet to medium heat and boil the liquid fully.
I remove any large garlic pieces before reducing so the sauce stays smooth and never tastes bitter. I reduce by roughly half, then whisk in a knob of butter for body and shine.
Side ideas: potatoes, greens, and simple salads
I pair slices with mashed potatoes or a light potato purée and bright greens like roasted broccoli or sautéed spinach.
A quick grain salad—farro or couscous with herbs and lemon—adds texture and color. I plate the slices slightly overlapped and spoon the glossy sauce over each piece.
“Finish with chopped parsley and a light spoon of sauce so every slice tastes great.”
- Simple sides: mashed potatoes, roasted broccoli, or couscous salad.
- Serving tip: keep portions lean and let the sauce complete the plate.
Leftovers, Reheating, and Make-Ahead Tips
When I have extra steak, I plan quick reheats and bright next-day dishes. Proper storage and short reheats keep juices and flavor intact.
Refrigerator storage: I slice london broil thin and place the pieces in a shallow, airtight container in the refrigerator. This chills quickly and keeps the meat juicy for up to 3 days.
Reheating quickly on the microwave or stovetop
For fast warming, I use 30-second microwave bursts and check after each set of seconds. That prevents overcooking and saves minutes.
On the stovetop, I warm slices in a covered skillet over low heat. I add a splash of low-sodium broth or water to create gentle steam and protect the texture.
Next-day uses: salads, sandwiches, and grain bowls
I love chilled slices in a salad or piled on a crusty roll with horseradish for a sandwich. I also toss the meat into a warm grain bowl with roasted vegetables and a drizzle of vinaigrette.
Make-ahead tricks: Cook just shy of your target, chill quickly, and keep any reduced pan sauce separate. Rewarm the sauce briefly so it does not over-reduce while the steak heats.
“I usually print a short reheating note and tuck it with the container so I never forget the best time and method.”
- I store sliced london broil in the refrigerator for up to 3 days.
- Reheat in short microwave bursts or gently on the stovetop with a splash of broth.
- Slice thin for salads and grain bowls to preserve tenderness and fat balance.
Conclusion
Here’s the quick roadmap I use when I want dependable, steakhouse-style results at home.
I pick the cut first: top sirloin for reverse-sear, or top round and flank steak for a fast broil. I marinate 2–6 hours with cup-measured splashes of balsamic vinegar, soy, and Worcestershire, plus garlic, pepper, oil, and a touch of sugar.
Cook by thickness and watch the thermometer: rare 125–130°F, medium-rare 130–135°F, medium 140–145°F. Rest 5–10 rest minutes, slice against the grain, and reduce pan juices into a glossy sauce.
Serve with potatoes and a green side, store leftovers for 3 days, and print this recipe so dinner stays simple and repeatable.
