Use my best London broil marinade for the juiciest beef with an irresistible flavor! Brine the meat for a few hours (or overnight!), then broil and have dinner on the table in under 30 minutes.
The most important part of any roasted beef recipe is the marinade you use for it. All you need is the perfect mix of sweet, salty, and acidic flavors in order to shine.
Enter my recipe for the best London broil marinade. It’s made with ingredients that can be easily found in your local grocery store. In fact, you may already have them in your pantry!
You may be surprised to learn that London broil isn’t a specific cut of meat — it refers more to the cooking method! While it may be labeled as such, it’s typically a top round roast, flank steak, or skirt steak. Any of these cuts will work with my London broil marinade recipe.
Once you learn how to marinate London broil, you will see how easy it is to put a restaurant-worthy meal on the table for holidays, special occasions, or just a weekly Sunday dinner.
This marinade can be used while making London Broil in a cast iron pan or by cooking London Broil in the Air Fryer using the directions found here.
How to Marinate London Broil
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
STEP ONE: Combine olive oil, balsamic vinegar, Worcestershire and soy sauce, lemon juice, brown sugar, and spices in a gallon-sized Ziploc bag. Seal the bag and shake until everything is well mixed together.
STEP TWO: Place the beef in the bag with the London broil marinade and seal tightly. Rub the ingredients into the meat on all sides to really work in the flavor. Place in the refrigerator for at least 2 hours, up to overnight.
STEP THREE: When you’re ready to cook, remove marinated London broil from the fridge. Let it sit on the counter for 30 minutes while you preheat the oven broiler.
STEP FOUR: Place the beef in a cast iron pan and pour the London broil marinade into a saucepan on the stove. Simmer the marinade for London broil over low heat until thickened.
STEP FIVE: Meanwhile, broil the beef in the cast iron pan for 5-6 minutes, then flip and cook for another 3-4 minutes for medium rare. Let rest for 10 minutes, then slice and serve with the thickened London broil marinade.
What to Serve with Marinated London Broil
- Instant Pot Garlic Mashed Potatoes
- Instant Pot Mac and Cheese
- Ninja Foodi Rice
- Instant Pot Carrots
- Green Bean Casserole with Cream Cheese
- Ninja Foodi French Fries
Variations for London Broil Marinade
- Easy balsamic substitute: To make this London broil marinade recipe without balsamic, use an equal amount of rice vinegar instead. Or, combine 1 teaspoon of sugar with 2 tablespoons of cider vinegar or red wine vinegar.
- Vary your spices. While this marinade for London broil is great as is, feel free to get creative with spices! Replace Italian seasoning with your choice of dried basil, oregano, or rosemary. You can also try cumin for some added heat or onion powder for more savory flavor.
- Use as a dipping sauce. After you soak the meat in London broil marinade, don’t forget to reduce the liquid! Simmer until thickened or whisk in a quick cornstarch slurry. Just be sure to heat it enough to kill any bacteria from the raw meat.
More Marinade Recipes
- Air Fryer Chicken Thighs with Honey Soy Marinade
- Air Fryer London Pepper Wings
- Air Fryer Tri Tip
- Air Fryer Whole Chicken
- Air Fryer Shrimp
- Air Fryer Pork Tenderloin
How Long Can London Broil Marinate In Fridge?
You’ll get the most flavor from this London broil marinade recipe if you soak the beef for at least 2-3 hours. I’ve found that the sweet spot tends to be 6-9 hours, but overnight is better!
This London broil marinade shouldn’t be used for more than 24 hours as the lemon juice can start to break down the protein fibers, leaving you with an unpleasant texture.
What is the Best Way to Tenderize a London Broil?
With a brine or marinade — like my London broil marinade recipe! Acidic ingredients like citrus juice and vinegar help to break down tough cuts of protein, as does salt. However, too much salt will lead to dry beef.
For those wondering how to marinate London broil, it’s really quite simple — combine a blend of sauces, spices, and some kind of acid, then massage the ingredients into the meat and pop it in the fridge!
How Do You Cook London Broil So It’s Not Tough?
Don’t overcook it! You’ll also want to use a marinade for London broil whether it’s baked, broiled, or grilled.
Use a meat thermometer to check the internal temperature — medium rare is considered optimal for most beef, while well done is sure to result in dry, tough meat. Once it reaches your desired temp, let it rest for 10-15 minutes before slicing.
Here’s a helpful guide to know when London broil is done:
- Rare: 125-130°F (cool red center)
- Medium Rare: 135°F (warm red center)
- Medium: 145°F (warm pink center)
Other Beef Recipes You’ll Love:
- Dutch Oven Corned Beef and Cabbage
- Ninja Foodi Beef Stew
- Beef Wellington without Mushrooms
- Air Fryer Filet Mignon
- Steak Fajitas
- Air Fryer Cube Steak
- ⅓ cup soy sauce
- 2 tablespoons balsamic vinegar
- 3 tablespoons olive oil
- 2 tablespoons Worcestershire sauce
- ½ lemon, juiced
- 1 tablespoon brown sugar
- 2 teaspoons Italian seasoning
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes
- 1.5-2 pounds London broil steak
- In a plastic zipper bag, add marinade ingredients, sealing the bag and shaking it to combine everything together.
- Place the steak in the bag, seal, and massage the marinade around the meat.
- Marinate steak in the refrigerator for 2-3 hours, up to overnight.
- Remove the steak 30 minutes before cooking.
- Place the steak in a cast iron skillet or oven-safe baking dish and transfer the marinade to a small saucepan. Simmer on low heat until thickened to serve over the beef.
- Broil the steak for 5-6 minutes, then flip and broil for 3-4 more minutes, or until it reaches your desired doneness (130-135F for medium rare).
- Let the steak rest for 10 minutes, slice, and serve with the marinade sauce.
Amount Per Serving: Calories: 641Total Fat: 42gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 23gCholesterol: 212mgSodium: 1269mgCarbohydrates: 6gFiber: 0gSugar: 3gProtein: 55g
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.