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London Broil Marinade Recipe
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5 from 3 votes

London Broil Marinade Recipe

London broil cuts are usually a top round roast, flank or skirt steak. These cuts are affordable and known to be very tough because they have so little fat. Marinating and then grilling these cuts of steak is an excellent way to keep them tender. Many different marinades would work with this type of meat, but a quick London Broil marinade, that uses what I already have around the house is what works for me.

Prep Time15 mins
Cook Time40 mins
Course: Main Course
Cuisine: American
Keyword: London Broil
Servings: 4
Calories: 338kcal


  • A large bowl
  • And a Ziplock bag or a container
  • A Grill
  • Charcoal
  • Lighter Fluid


  • Balsamic Vinegar

  • Soy Sauce

  • Worcestershire Sauce

  • Minced Garlic

  • Dried Herbs (Optional)

  • Olive Oil

  • Lemon Juice

  • Honey

  • 2 to 2 ½ Pound London Broil


  • Pieces of beef that are tough when cooked, usually because they are so lean, are cooked using this method to make them tender and flavorful.

  • While the marinade would help tenderize the meat so would a mallet.

  • Using a tenderizer mallet allows you to break down the fibers in the meat thus making it tender.

  • The mallet leaves little holes in the meat so when you do sit it in a marinade, the liquid will penetrate it better.

  • Not only does the mallet tenderize the meat and but it also allows you to work out your aggression before you sit down for a nice meal.

  • Mince the garlic and add it to the bowl.

  • To the garlic, add the rest of the ingredients and whisk the mixture thoroughly.

  • To this marinade, you could also add some dry herbs like thyme, basil, and oregano.

  • The balsamic vinegar and the lemon juice will help break down the fibers of the steak.

  • Soy sauce will add salt, while honey will add some sweetness.

  • If you don’t have honey, you could also use brown sugar.

  • The sugar will caramelize on the meat as it cooks and creates a nice crust.

  • Once the mixture is mixed thoroughly, pour it into a container or a Ziplock bag.

  • Add the steak and place it in the refrigerator.

  • The meat should sit in the marinade for at least 6 hours.

  • If you want the flavor to soak into the meat, then you should let it sit longer but no more than 2 days.

  • Take the grate off the grill and pour your charcoal in and light them.

  • Once they catch, wait for the coals to turn ashen before you put the grate back onto the grill.

  • Wait until the grill reaches 450 degrees F before you place the meat on the grill.

  • If your grill does not require coal, turn it on and let it reach 450 degrees F before you place the meat on the grill.

  • Regardless of the type of marinade you use or how much you pound it with a tenderizer mallet if you overcook the meat it will be tough.

  • Grill the London Broil steak on high heat for 4 to 5 minutes per side.

  • This will put the steak at medium rare, which is what you want if you want the meat to be tender.

  • If you have a particularly thick steak or are never quite sure when the meat is done, invest in a meat thermometer.

  • The thermometer doesn’t cost much and would be a good investment. The internal temperature should be 135 degrees F.

  • If you don't want to grill your cut of London Broil or it's raining out, you can stick the steak in the oven.

  • After the steak is done marinating, preheat the oven at 350 and place the steak in a pan.

  • If you are going to bake it you have to make sure there is enough liquid in the pan so the meat doesn't dry out.

  • You can add some of the marinade or use a little bit of water or broth.

  • Cover the pan with foil and bake until done.

  • If you want the steak to be rare cook it until the internal temperature is 125 degrees F.

  • Medium rare requires an internal temperature of 135 degrees F

  • Take the meat off the grill and let it rest.

  • This should be done with all meat, not just the London Broil.

  • Cutting a piece of meat as soon as you take it off the grill or out of the oven causes all the juices inside the meat to run out.

  • This makes the meat dry and tough by the time you sit down to eat it.


Serving: 113g | Calories: 338kcal