Traditional London Broil

🕒 Prep: 10 min
🔥 Cook: 14 min
🍽 Serves: 6
★★★★★
1 Review

If you're looking for a classic, hearty dish that brings out the best in beef, this Traditional London Broil is it. A perfect choice for grilling enthusiasts, this recipe offers a deliciously marinated steak that's both simple to prepare and impressive to serve.

Traditional London Broil

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Ingredients for Traditional London Broil

Ingredients for Traditional London Broil

The magic starts with a good cut of top round steak, which is both flavorful and tender when properly marinated. The soy sauce brings a savory depth, while Worcestershire sauce adds a tangy complexity. Olive oil helps to keep the steak moist as it cooks. A couple cloves of garlic introduce a lovely aromatic note, and lemon juice adds a bit of brightness to balance the richness of the beef. Black pepper and onion powder add a subtle layer of spice, and a touch of salt enhances all the flavors beautifully.

Why This Traditional London Broil Works

During the long soak in the fridge, the soy sauce and Worcestershire sauce slowly work their way into the top round steak. The salt in them pulls a little moisture to the surface at first, then that liquid mixes with the marinade and goes back into the meat. Over several hours, the steak takes in some of that salty, tangy liquid, so the inside doesn’t stay plain. The lemon juice and garlic stay mostly near the surface, where they cling to the outside of the meat.

Once the steak hits the hot grill, the outside dries a bit and browns fast, so it gets a good crust instead of steaming. Patting it dry before grilling makes this happen more easily. Inside, the meat warms up more slowly and stays juicy because it already soaked up some liquid and oil. After grilling, the rest time lets the hot juices settle back into the steak instead of running out on the board. Slicing it thinly against the grain then shortens the muscle fibers, so even this lean cut feels tender when eaten.

Traditional London Broil Tips & Tricks

  • For even more flavor, pierce the steak with a fork before marinating.
  • Use a meat thermometer to get your preferred doneness without cutting into the meat prematurely.
  • If you don't have a grill, a cast-iron skillet on the stovetop will also do a great job.

Mistakes To Avoid

Letting the steak sit in the marinade for only an hour or two leaves the center bland while the outside picks up all the seasoning. The meat ends up tasting uneven, with a strong salty edge on the surface and a plain, slightly metallic taste in the middle.

Throwing the steak straight from the fridge onto high heat keeps the center cold while the outside cooks fast. By the time the middle warms up, the outside has already tightened and started to dry, so the slices chew tough instead of tender.

Grilling the steak much longer than the 6–7 minutes per side for medium-rare makes the lean top round go dry and stiff. The meat fibers squeeze out their juices, so even a good marinade cannot stop it from feeling stringy and hard to slice thinly.

Skipping the resting time and cutting right away sends the juices running all over the cutting board. The slices then look wet on the outside but stay oddly dry inside, and the meat loses that slightly pink, moist center that London broil is known for.

Equipment Used:

Grill, Mixing bowl, Resealable plastic bag, Tongs

Ingredients

  1. 2 lbs top round steak
  2. 1/4 cup soy sauce
  3. 1/4 cup Worcestershire sauce
  4. 2 tbsp olive oil
  5. 2 cloves garlic, minced
  6. 1 tbsp lemon juice
  7. 1 tsp black pepper
  8. 1 tsp onion powder
  9. 1/2 tsp salt

Step-by-step Instructions

  1. 1. In a bowl, combine soy sauce, Worcestershire sauce, olive oil, garlic, lemon juice, black pepper, onion powder, and salt to create the marinade.
  2. 2. Place the top round steak in a resealable plastic bag and pour the marinade over the steak, ensuring it is well-coated. Seal the bag and refrigerate for at least 4 hours, or overnight for the best flavor.
  3. 3. Preheat your grill to high heat. Remove the steak from the marinade and pat it dry with paper towels.
  4. 4. Grill the steak for about 6-7 minutes on each side for medium-rare, or until desired doneness is achieved.
  5. 5. Remove the steak from the grill and let it rest for 5-10 minutes before slicing.
  6. 6. Slice the steak thinly against the grain and serve hot.

Frequently Asked Questions

Can I use a different cut of beef?
Yes, flank steak is a popular alternative if top round isn't available.
How do I know when the steak is done?
For medium-rare, aim for an internal temperature of 130-135°F. Adjust based on your preferred level of doneness.
Can I marinate the steak for too long?
It's best not to exceed 24 hours as the acidity in the marinade can start to break down the meat too much, affecting texture.

Serving Ideas for Traditional London Broil

This London Broil pairs beautifully with roasted vegetables or a fresh green salad. For a heartier meal, consider serving it with mashed potatoes or a side of creamy risotto. A glass of red wine, such as a Cabernet, would complement the flavors nicely.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.