Sublime Citrus-Infused London Broil

Why This Sublime Citrus-Infused London Broil Works

During the long rest in the marinade, the soy sauce and lemon juice start to work on the tough top round steak. The salty soy and the acid from the lemon loosen up the tight muscle fibers, so the meat doesn’t stay chewy. Olive oil coats the outside, so the steak doesn’t dry out as fast once it hits the hot grill.

As the steak grills over high heat, the outside browns quickly while the inside stays juicy. Honey on the surface begins to darken and form a thin, tasty crust instead of a pale, bland outside. Garlic, rosemary, thyme, and Worcestershire soak into the outer layer during the marinating time, so every slice has flavor all the way through, not just on top.

After grilling, the short rest on the cutting board lets the hot juices settle back into the meat instead of running out. Slicing thinly against the grain then cuts through those long fibers, so each piece feels tender, even though the cut is naturally lean.

Mistakes To Avoid

Letting the steak sit in the marinade for only an hour or two keeps the surface seasoned but leaves the center bland and a bit tough. The acid and salt don’t have enough time to work into the meat fibers, so the inside stays chewy while the outside tastes strongly of soy and lemon.

Throwing the steak straight from the fridge onto blazing hot grill grates often leads to a burnt outside and a cool or raw center. The cold meat cools the surface at first, then the high heat catches up and scorches the exterior before the middle has a chance to warm and cook evenly.

Cranking the grill too high and walking away for “6–7 minutes” can push the steak past medium-rare into dry territory. The lean top round doesn’t have much fat, so extra minutes on fierce heat make the muscle fibers tighten and squeeze out juices, leaving the slices firm and a bit stringy.

Slicing the steak right away instead of resting it lets the hot juices rush out onto the board. The meat then looks wet on the cutting board but eats dry and slightly tough because the moisture never has a chance to settle back into the fibers.