How to Cook London Broil (Cuts, Marinades, and Best Cooking Methods)

Last updated on April 9th, 2026

The name “London broil” actually refers to a cooking approach, not a specific cut. It turns inexpensive beef into something that eats far above its price point, but only when the technique is right. Get the preparation right and you get deep flavor and a tender slice. Rush it and you get chew.

Let me teach you how to pick the right cut, how to prep and marinate it, three cooking methods to try, and how to rest and slice your broil properly.

Today We’ll Cover

• London broil is a cooking method, not a cut of meat: flank steak, top round, and sirloin all work
• Scoring the meat and marinating overnight are what separate tender results from tough ones
• Three cooking methods are covered: oven broiling, outdoor grilling, and cast-iron pan
• Pull the steak at 130 to 135°F for medium-rare and rest it for 10 minutes before slicing
• Slicing thin, against the grain, determines how tender each bite actually is

Choosing the right cut

When a recipe or butcher label says “London broil,” it usually means one of three cuts. Each has different strengths.

Cut	Flavor	Texture	Cost	Best for
Flank steak	Rich, beefy	Firm, with pronounced grain	Higher	Flavor-focused meals, smaller groups
Top round	Mild	Slightly firmer, absorbs marinade well	Lower	Feeding a crowd on a budget
Sirloin	Balanced	Moderately tender	Mid-range	A middle-ground option

Flank steak gives you more flavor; top round offers more value. Either works well here.

When buying, look for a deep red color with clearly visible muscle fibers running in one direction (you’ll use those fibers as a guide when slicing later).

If you’re unsure which to choose, ask the butcher: they can tell you what’s fresh and what’s been cut recently.

Preparing your meat

Good preparation makes the difference between beef that’s tough and beef that’s tender. There are four steps before the marinade even touches the meat.

Trim the fat and silver skin

Use a sharp knife to remove thick fat deposits and any silver skin (the pale, papery connective tissue). Leave thin fat intact — it adds flavor. Remove only what would be unpleasant to chew.

Set up your workspace

Place the steak between two sheets of plastic wrap or parchment paper on a sturdy cutting board. This keeps things clean and stops the meat from sliding.

Tenderize with a mallet

Use the spiky side of a meat mallet to break down connective tissue. Work across the whole surface. If the steak is uneven in thickness, follow with the flat side to even it out. Even thickness means even cooking.

Score the surface

Using a sharp knife, cut a shallow criss-cross pattern — about ⅛ inch deep — across both sides of the steak. These cuts give marinade a direct path into the muscle, rather than just coating the surface. Don’t go deeper than ⅛ inch.

Related: Classic Beef Wellington Recipe

Marinades and seasonings

Classic wet marinade

Whisk the following together in a bowl, then pour over the prepared steak in a zip-lock bag or shallow dish:

Ingredient	Amount	Role
Olive oil	¼ cup	Carries fat-soluble flavors into the meat
Soy sauce	¼ cup	Adds umami and salt; helps tenderize
Balsamic vinegar	2 tablespoons	Acid that breaks down muscle fibers
Worcestershire sauce	1 tablespoon	Depth and savory complexity
Fresh lemon juice	2 tablespoons	Brightens flavor; additional tenderizing acid
Garlic, minced	3 cloves	Aromatic flavor base
Italian seasoning	1 teaspoon	Herbal background note
Red pepper flakes	Pinch	Mild heat

Dry rub alternative

For a drier crust with more surface caramelization, skip the marinade and use this rub instead. Mix together and coat the steak thoroughly on all sides:

Ingredient	Amount
Kosher salt	½ teaspoon
Fresh ground black pepper	½ teaspoon
Garlic powder	1 teaspoon
Onion powder	1 teaspoon
Chili powder	½ teaspoon
Ground cumin	½ teaspoon

The dry rub produces a well-seasoned crust, but doesn’t tenderize the meat the way the acidic marinade does. If time is short, the dry rub is a solid option. If you have the time, the wet marinade gives more tender results.

How long to marinate

Time	Result
2–4 hours	Decent flavor, limited tenderizing
8 hours	Good flavor penetration and noticeable tenderizing
Overnight (12–24 hrs)	Best flavor and tenderness
Over 24 hours	Texture can become mushy — not recommended

Marinate in the refrigerator, sealed in a bag or covered dish.

Remove the steak 30 minutes before cooking to let it come to room temperature. Remember, cold meat cooks unevenly.

Doneness temperature guide

Use an instant-read thermometer inserted into the thickest part of the steak. For London broil, medium-rare gives the best combination of tenderness and juiciness. Going past medium makes the meat progressively drier and tougher because this is a lean cut with little fat to compensate.

Doneness	Internal temperature
Rare	120 to 125°F
Medium-rare (recommended)	130 to 135°F
Medium	140 to 145°F
Medium-well	150 to 155°F
Well done	160°F and above

Cooking methods at a glance

Method	Best for	Trade-off
Oven broiler	Consistent results, beginners, year-round cooking	No smoke flavor
Outdoor grill	Smoke flavor, grill marks, summer cooking	Requires attention to avoid overcooking
Cast-iron pan	Indoor searing, precise heat control, thicker cuts	More steps (stovetop plus oven)

Method 1: Oven broiler

The broiler cooks fast using direct high heat from above. It produces a caramelized crust and consistent doneness without any outdoor equipment.

1. Pat the steak dry and rest at room temperature for 30 minutes. Excess moisture on the surface creates steam instead of sear.
2. Position the oven rack 6 to 8 inches from the heating element. Set the broiler to high and preheat for at least 5 minutes.
3. Place the steak on a lightly oiled baking sheet or cast-iron pan.
4. Broil the first side for about 7 minutes. Do not move the steak. Check the internal temperature at 6 minutes.
5. Flip once and broil the second side for 5 to 7 minutes. The second side cooks faster. Flip only once — multiple flips interrupt searing.
6. Pull the steak at 130°F. The temperature will rise a few degrees while resting.
7. Tent with foil and rest for 10 minutes before slicing.

Method 2: Outdoor grill

Grilling produces the best smoke flavor and grill marks. The goal is high heat and a short cook time. Too long over the flame makes this cut tough.

1. Pat dry and rest at room temperature for 30 minutes.
2. Preheat the grill to 450 to 500°F. The grill must be fully preheated before the steak goes on.
3. Brush the grates with oil using a folded paper towel held with tongs.
4. Place the steak at a 45-degree angle to the grates. Close the lid and sear for 2 to 3 minutes.
5. Rotate 90 degrees and grill another 2 to 3 minutes to create crosshatch grill marks. Keep the same side down.
6. Flip and repeat on the second side for a total of 4 to 6 minutes.
7. Move to indirect heat if needed. If the outside is charring before the center reaches temperature, shift to a cooler part of the grill and close the lid.
8. Pull at 130 to 135°F, rest 10 minutes, then slice.

Method 3: Cast-iron pan

Cast iron holds and distributes heat evenly, which makes it good for searing. The steak starts on the stovetop and finishes in the oven. This combination gives you a well-developed crust without overcooking the center.

1. Pat dry and rest at room temperature for 30 minutes.
2. Preheat the oven to 400°F. Have it ready before the stovetop sear is done.
3. Heat the cast-iron skillet over medium-high for 3 minutes. Flick a few drops of water onto the surface. If they evaporate on contact, the pan is ready.
4. Add a small amount of high-smoke-point oil (avocado oil or refined vegetable oil). Swirl to coat, then add the steak.
5. Sear the first side for 2 to 3 minutes without moving the steak. Let the crust form undisturbed.
6. Flip and sear the second side for 2 to 3 minutes. Both sides should be browned before the pan goes into the oven.
7. Transfer the skillet to the oven and cook for 10 to 15 minutes until the internal temperature reaches 130 to 135°F. Check at 10 minutes.
8. Rest in the pan for 5 minutes, tented with foil. The residual heat in the cast iron continues to cook the steak gently.
9. Transfer to a cutting board and slice.

Related: Hearty Ground Beef Alfredo Recipe

Resting and slicing

Why resting matters

When meat is hot, muscle fibers contract and push moisture toward the center. Resting allows the fibers to relax and the juices to redistribute throughout the steak. Slice into it immediately and those juices pool on the cutting board. Rest it first and they stay in the meat.

Rest for 10 minutes, loosely tented with foil. The internal temperature will continue to rise by 3 to 5°F during this time, which is why you pull it slightly before your target temperature.

How to slice

Look at the surface of the rested steak and find the direction the muscle fibers run. These are the visible lines running in parallel across the meat. Slicing with these fibers keeps them long, which means more chew per bite. Slicing across them — against the grain — cuts them short, which means each bite is tender.

Use a sharp carving knife. Hold the blade at a 45-degree angle to the cutting board. Cut thin slices, between 1/8 and 1/4 inch, perpendicular to the grain.

London Broil Mastery Unlocked

No more guesswork, no more chewy disasters. You’ve got the complete playbook to make that affordable cut into restaurant-quality meals that’ll have everyone begging for your secret.

Time to fire up that grill and show off your new skills!

FAQs – How to Cook London Broil

Print