Ingredients & Substitutions
Here I explain the best ingredients for my London broil recipe, what each one does, and substitution options. For measurements, see the recipe card.
How To Make London Broil
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card. But these days, the name really refers to the cooking method more than the specific cut of meat. You might see top round steak, coulotte, or other cuts labeled as London broil at the grocery store or butcher, and those work just as well. You can even use skirt steak, but it will cook faster since it’s thinner.
Olive Oil – This locks in flavor and moisture, and promotes browning. Avocado oil or any neutral cooking oil works just as well. Coconut Aminos – For an umami flavor. This brand is one of my favorites. It’s my go-to soy sauce substitute, but if you prefer, you can easily swap in low-sodium soy sauce. Lemon Juice – It tenderizes the meat. Bottled works just fine. You can also use lime juice or any vinegar (like apple cider vinegar, red wine vinegar, or balsamic vinegar) for a similar effect. Worcestershire Sauce – This gives the London broil marinade an umami flavor as well, plus a hint of sweetness. I use this brand that’s gluten-free. While it adds a small amount of sugar, it’s negligible. Garlic – Fresh garlic is the most flavorful, but jarred garlic is fine for convenience. Dried Herbs – I used dried oregano and fresh thyme for my London broil recipe. You can also try Italian seasoning, rosemary, basil, parsley, or even brisket seasoning would be delicious. Sea Salt & Black Pepper
Marinate for as long as possible, within the limit. I find that 2 hours is the bare minimum, but for the best London broil, let it marinate overnight or up to a full 24 hours. Don’t go over 24 hours, though, or your meat will turn mushy. Bring the steak to room temperature. Just let it sit out for 30 minutes before broiling. If you forget, at least let it sit out while you preheat the oven. Position the oven rack correctly. The ideal spot is where the London broil would end up about 6 inches from the heating element after placing it in the oven. Be careful not to overcook. The time can vary depending on the thickness of your steak, and tougher cuts like this are best cooked to medium-rare or medium (unless they are slow cooked, which is a totally different method). See my tips and chart on timing below. Slice against the grain. Cutting the steak against the grain breaks up the muscle fibers and ensures that every bite is tender. Prefer to cook it outside on the grill? Follow my grilled London broil recipe.
For best results, I recommend going by the internal temperature rather than just time. I like using a probe thermometer, which is fuss-free because it beeps when the steak is ready, but a regular meat thermometer like this also works. For 1-inch-thick flank steaks, follow my temp and time chart: *Note: The temperatures above are when you’d remove the London broil from the oven. The internal temp will rise another 5-10 degrees while resting.
Veggies – I went with sauteed broccoli (pictured above), but my roasted asparagus or fried brussels sprouts also work well. For a fancier touch, pair it with green beans almondine. Potatoes – Roasted potatoes or roasted sweet potatoes make classic steakhouse sides. For lighter options, try my mashed cauliflower or roasted rutabaga. Salad – I love London broil paired with a BLT salad or kale salad. For a festive spread, whip up my colorful pomegranate salad.
Please enter your first name for your account. Your saved recipe will also be sent to your email. Nutrition info only includes half of the marinade (because the other half gets discarded), and does not include optional compound butter.
