London broil often gets a bad rap for dryness. But fear not, friends! This recipe unlocks the secret to tender, flavourful steak that’ll have you singing its praises.

The key? A quick marinade packed with umami and a high-heat broil that seals in the juices.
So, grab your flank steak and get ready for a taste explosion!

Rare London Broil

Perfecting Broiled London Broil

Master the art of making perfectly broiled London Broil with this easy recipe. Learn how to prepare and cook this flavourful dish with simple steps.
5 from 1 vote
Prep Time 10 minutes
Cook Time 10 minutes
Marinate Time 30 minutes
Total Time 50 minutes
Course Main Course
Cuisine American
Servings 4 serves
Calories 331 kcal


  • Oven grill/broiler
  • Broiler pan or wire rack
  • Baking sheet
  • Cutting board
  • Bowl
  • Whisk
  • Foil
  • Paper towels
  • Meat thermometer optional


  • 500 g flank steak London broil
  • ¼ cup soy sauce
  • 2 tbsp olive oil
  • 2 tbsp Worcestershire sauce
  • 1 tbsp Dijon mustard
  • 1 tbsp brown sugar
  • 1 tsp garlic powder
  • ½ tsp black pepper
  • Salt to taste


  • Marinate magic: Whisk together soy sauce, olive oil, Worcestershire sauce, Dijon mustard, brown sugar, garlic powder, and black pepper in a bowl. Pat the steak dry with paper towels and submerge it in the marinade. Cover and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavour.
  • Broil brilliance: Preheat your oven grill/broiler and position the rack near the top. Remove the steak from the marinade, discarding the marinade. Season generously with salt. Place the steak on a broiler pan or wire rack set over a baking sheet.
  • Searing success: Broil the steak for 5-7 minutes per side, depending on your desired doneness. Use a meat thermometer to check the internal temperature: 57°C (135°F) for medium-rare, 63°C (145°F) for medium.
  • Rest and reward: Transfer the steak to a cutting board and loosely tent with foil. Let it rest for 10 minutes before slicing against the grain. This allows the juices to redistribute for maximum flavour and tenderness.


Tips for a top-notch broil:
Don't overmarinate:
While marinating tenderises the meat, exceeding 4 hours can make it mushy. Stick to the timeframe for optimal results.
Sear it right:
Searing creates a delicious crust and locks in the juices. Don't be afraid of a good char!
Rest is key:
Resist the urge to slice into the steak immediately. Letting it rest is crucial for juicy perfection.

Serving suggestions:

Classic combo:
Pair your broiled London broil with mashed potatoes and roasted vegetables for a hearty and satisfying meal.
Sandwich sensation:
Thinly slice the steak and pile it high on toasted bread with your favourite toppings for a delicious and satisfying sandwich.
Salad superstar:
Add thin slices of London broil to your favourite salad for a protein-packed lunch or light dinner.


This broiled London broil recipe is a weeknight hero, ready to impress your taste buds in no time.
With its quick marinade and simple broiling technique, you'll be enjoying restaurant-quality steak at home in under 30 minutes.
So, ditch the takeout menus and give this recipe a try – you won't regret it!
Keyword broiled london broil, london broil

Shane Lowry

Shane Lowry is the author of Good Food To Eat, a website that provides recipes and cooking help.He is a home cook who enjoys sharing his passion for food with others. Lowry’s mother is a chef, and she taught him the basics of cooking and baking when he was young.He also has experience running a catering business with his wife, specializing in finger foods and full meals for people with dietary restrictions such as gluten-free, vegan, and low-carb.Through his various cooking experiences, Lowry has learned what makes a great recipe: simple to follow, yet delicious and satisfying. That’s why he focuses on creating step-by-step recipes that are easy for anyone to make, regardless of their cooking skills.

1 Comment

Dianne Phillips · 24/02/2024 at 12:39 am

5 stars
I love that the marinade was simple yet so flavorful. The steak turned out so tender and juicy. I had it in steak sandwiches. Thanks for this tasty and easy recipe!

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