Shop
My
Custom
FREE 5-Ingredient Recipe EBook
GET IT NOWMy London Broil Recipe Is The Perfect Tender Steak For Every Occasion
This London broil is one of my favorites for easy dinners and special meals alike. It’s simple enough for a casual night, yet flavorful and special enough for a holiday. Here’s why my London broil recipe is perfect for every occasion:
- Savory, tender steak every time – The tough cuts typically used for London broil recipes are not naturally super tender. But thanks to my simple, flavorful marinade and cooking tips, yours will turn out juicy and tender. Promise.
- Quick and easy – You can marinate this in advance and it cooks in less than 15 minutes. Plus, unlike my usual steak in the oven method, you don’t have to sear it first.
- It’s the perfect size, and easy to scale – A typical London broil steak is just right for 4 people (hello, family dinner!), but you can easily cook 2 or 3 on a larger pan if needed. And even though it’s not as fancy as filet mignon or tomahawk steak, it still feels nice enough for holidays and date nights.
Let me show you the best way to cook London broil in the oven, because we could all use an all-purpose recipe like this. Make it with me!
Ingredients & Substitutions
Here I explain the best ingredients for my London broil recipe, what each one does, and substitution options. For measurements, see the recipe card.
The Cut Of Beef:
London broil isn’t actually a cut of beef — it’s a method. You marinate the beef and broil (or grill) it under high heat. Despite the name, this dish is American, not British.
My London broil recipe uses flank steak, which is how it originated (source). You might see top round steak or coulotte labeled as London broil at the grocery store or butcher — those work just as well. You can even use skirt steak or hanger steak, but these will cook faster since they’re thinner.
London Broil Marinade:
You need a marinade that has oil, salt, and an acidic ingredient to tenderize the meat. I use the one below for my London broil, but you can also use my balsamic steak marinade.
- Olive Oil – This locks in flavor and moisture, and promotes browning. Avocado oil works well, too.
- Coconut Aminos – For umami flavor. This brand is one of my favorites. It’s my go-to soy sauce substitute and I like the hint of sweetness, but feel free to swap in low-sodium soy sauce.
- Lemon Juice – Tenderizes the meat. You can also use lime juice or any vinegar (like apple cider vinegar, red wine vinegar, or balsamic vinegar) for a similar effect.
- Worcestershire Sauce – Gives my London broil marinade more umami flavor, plus a hint of sweetness. I use this gluten-free brand. While it adds a small amount of sugar, it’s negligible.
- Garlic – Fresh garlic is the most flavorful, but jarred garlic is fine for convenience.
- Herbs – I used dried oregano and fresh thyme, mostly because that’s what I had. You can replace the tablespoon of fresh herbs with a teaspoon of dried herbs, or replace the 2 teaspoons of dried herbs with 2 tablespoons of fresh herbs. I’ve also made this London broil recipe using Italian seasoning instead of oregano, and fresh rosemary or parsley instead of thyme.
- Sea Salt & Black Pepper
The Topping:
I always top the steak with a dollop of compound butter for a rich, flavorful finish. My version combines butter, garlic, fresh chives, parsley, and sea salt. You can also opt for chimichurri sauce, or even spread some roasted garlic on top.
How To Cook London Broil
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Marinate the steak. Place it in a large zip lock bag, along with the olive oil, coconut aminos, lemon juice, Worcestershire sauce, garlic, salt, black pepper, oregano, and thyme. Squeeze out excess air, seal, and gently massage the marinade into the steak. (Alternatively, you can mix up the marinade in a small bowl and pour it over the steak in a large bowl or baking dish.) Pop it in the fridge.
- Make the herb butter. Find my compound butter recipe here. After refrigerating, slice it into pats.
- Cook London broil in the oven. Remove the steak from the marinade, and place into a baking dish (this one is my fave, but you can also use a cast iron skillet or even a grill pan). Broil on High, flipping halfway through, until done to your liking — see my time and temp chart below for best results.
- Rest, then slice. Remove the London broil from the baking dish (so it doesn’t continue cooking!). Let the steak rest for 10 minutes to let the juices settle before slicing. Top with compound butter if you like — I always do!
My Recipe Tips
- Marinate for as long as possible, but no more than 24 hours. I find that 2 hours is the bare minimum, but for the best London broil, let it marinate at least overnight. Don’t go over 24 hours, though, or your meat will turn mushy.
- Bring the steak to room temperature before cooking. It usually takes 30-60 minutes. If you forget, at least let it sit out while you preheat the oven.
- Position the oven rack correctly. The ideal spot is where the London broil would end up about 6 inches from the heating element after placing it in the oven.
- Be careful not to overcook. The time can vary depending on the thickness of your steak, and tougher cuts like this are best cooked to medium-rare or medium (unless they are slow cooked, which is a totally different method). See my tips and time chart below.
- Slice against the grain. This breaks up the muscle fibers and ensures that every bite is tender.
- Prefer to cook it outside on the grill? Follow my grilled London broil recipe for the method and timing. Feel free to use the same marinade I have here.
London Broil (Easy, Tender Recipe)
Learn how to cook London broil with my simple marinade and time chart! This easy London broil recipe is juicy, tender, and flavorful.
Remove Ads
Instructions
Tap on the times in the instructions to start a kitchen timer.
-
Place the flank steak into a zip lock bag. Add the olive oil, coconut aminos, lemon juice, Worcestershire sauce, minced garlic, sea salt, black pepper, oregano and thyme.
-
Seal the bag and press out the excess air. Massage the marinade into the steak with your hands, on the outside of the bag. Place the bag in the refrigerator for at least 2 hours, or up to 24 hours.
-
Meanwhile, if desired, make compound butter using instructions here. Store in the fridge until ready to serve.
-
When ready to cook, remove the steak from the fridge 30 minutes before cooking. Preheat the oven to the Broil setting (use High if yours has multiple settings). Position the oven rack 6-8 inches from the heating element.
-
Place the steak in a baking dish. (Discard the remaining marinade in the bag.)
-
Cook London broil under the broiler for about 12-14 minutes, flipping halfway through, until the internal temperature reads 130 degrees F (57 degrees C) for medium-rare. (See my time chart in the post above if you like a different doneness.)
-
Transfer the London broil to a cutting board and let it rest for 10 minutes. Slice against the grain into strips. Top with compound butter if you like.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 1/4 lb flank steak, or 1/4 of entire recipe
- Tips and time chart: To help you cook London broil perfectly, check out my recipe tips above and my time and temperature chart here.
- Storage: Keep leftovers in an airtight container in the refrigerator for up to 3-5 days. I like to toss them in my steak salad or beef stir fry.
- Meal prep: I highly recommend marinating London broil the night before! You can also mix up the marinade multiple days ahead, but wait until 24 hours before to add the steak.
- Reheat: Warm in a hot skillet, or place in the oven at 300 degrees F with a bit of broth and covered in aluminum foil, to lock in moisture.
- Freeze: The cooked steak will keep in the freezer for up to 3 months. If possible, freeze it whole rather than sliced.
- Note on nutrition info: I only included half of the marinade in the calculation, because the other half gets discarded. The optional compound butter is not included.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
Add Your Notes Your Notes
Try More Of My Recipes
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.
London Broil
How Long To Cook London Broil?
London broil cooks quickly under high heat, but it depends on how thick your steak is. It usually takes me 6-7 minutes per side for a 1-inch-thick steak, done to medium rare.
For best results, I recommend going by the internal temperature and using a probe thermometer. You just set the temp and it’ll beep when your steak is ready! A regular meat thermometer like this works, though.
Use my chart to get the doneness you like:
| Desired Doneness | Broil Time | Internal Temperature * |
|---|---|---|
| Rare | 8-12 minutes | 120 degrees F |
| Medium Rare | 10-14 minutes | 130 degrees F |
| Medium | 14-18 minutes | 140 degrees F |
| Medium Well | 16-20 minutes | 150 degrees F |
| Well Done | 18-22 minutes | 160 degrees F |
*Note: The temperatures above are when you’d remove the London broil from the oven. The internal temp will rise another 5-10 degrees while resting.
Serving Ideas
London broil is very versatile, which is one of the reasons I like it. Try it with one of my easy side dish recipes:
- Veggies – I served it with sauteed broccoli above, but my roasted asparagus or fried brussels sprouts also pair well. For a fancier touch, try my green beans almondine.
- Potatoes – Roasted potatoes or roasted sweet potatoes are great when you want something more filling, or choose my mashed cauliflower or roasted rutabaga for lighter options.
- Salad – I love London broil with a BLT salad or kale salad. For a festive spread, throw together my colorful pomegranate salad.
100 Comments
maureen
1Can london broiler be baked in the oven instead of broiler?
Maya | Wholesome Yum
0Hi Maureen, You could do that, but it would take much longer and the result won’t be as good. The broil method still uses the oven, it’s just the high-heat broil element. Cooking London broil faster this way leaves it more juicy and lets it brown on the outside. If you still prefer not to broil it, I’d recommend using one of my other methods for cooking flank steak here.
Mike
0Instead of broiling how would this be on an outdoor BBQ grill?
Maya | Wholesome Yum
0Hi Mike, I have instructions for that in my grilled London broil recipe.
deb
0That Staub pan you use is delightful, but can it really go under the broiler all that time. I’d be afraid it would shatter. At the moment I’m trying an aluminum sheet pan with parchment. It will probably warp, but I’d be disappointed if I ruined that Staub casserole dish. It’s a beauty!
Wish me luck.
Maya | Wholesome Yum
0Hi Deb, I haven’t had issues using the Staub pan for this recipe, but you can definitely use a sheet pan, too. Hope you loved the London broil!
Linda
0I made this last night and it was delicious. The marinade was easy to prepare and just set in the fridge until I was ready. I flipped it a few times during the marinading process and it was a big hit! I will be making this again for sure.
Maya | Wholesome Yum
0I’m happy it was a hit, Linda! Hope you get to enjoy it again soon.
Scout
0High or low broil on the oven?
Maya | Wholesome Yum
0Hi Scout, Broil on high.
Dawn
0What is the best way to cook a London boil
Maya | Wholesome Yum
0Hi Dawn, I have cooking instructions above for using the broiler in your oven! You can also use my grilled London broil recipe.
David V
0Hi I tried your recipe and cooking time and absolutely loved it. Thank you so much for sharing. Two thumbs up!
Maya | Wholesome Yum
0I’m so glad you loved it, David! Enjoy!
LuAnn
0This was the best steak I’ve cooked in a long time. I ended up marinating for about 3 days. It was delicious and tender. Thank you for your great recipes!
Maya | Wholesome Yum
0I’m so happy you liked it, LuAnn! I usually recommend a max of 24 hours for marinating beef, but I’m glad it worked well for you.
ColleenCottingham
0Can I make this on my outdoor grill? Thank you
Maya | Wholesome Yum
0Hi Colleen, Yes, you can! Just follow my grilled London broil recipe.
Colleen
0Thank you. I grilled it outside and it turned out perfect. I couldn’t believe how tender it was. This recipe is a keeper.
Jean Rahn
0Looks delicious. Two questions: What are coconut aminos and how close to the broiler element should the meat be? Thanks!
Maya | Wholesome Yum
0Hi Jean, Coconut aminos is a common alternative to soy sauce that comes from coconut palm sap. I prefer it over soy sauce because it has a hint of sweetness, in my opinion more umami flavor, it’s less processed, and I try to avoid soy in general. You can use reduced-sodium soy sauce in this recipe if you prefer, though. For your second question, place the London broil about 6 inches from the broiler heating element. Hope this helps!
Denice
0How close to the broiler do you put the flank steak?
Maya | Wholesome Yum
0Hi Denice, I usually place it about 6 inches from the broiler.
Rodney Demko
0I followed your recipe and it came out perfectly 👌. Wish I could upload a picture because it is exactly like the picture you have on the site. Thank you for helping me cook my 1st London broil.
Wholesome Yum D
0Rodney, that’s awesome! I love hearing your first London broil came out spot on. Thanks for trying it!
Tina
0Why do you call this a London Broil and your meat is Flank Steak. I was looking for a recipe to cook an actual London Broil chunk of meat.
Maya | Wholesome Yum
0Hi Tina, London broil is not actually a cut of beef, it’s a cooking method. Some stores label steaks as “London broil” similarly to how some stores label roasts as “pot roast” even though that’s not a cut either. It’s just to help people identify the cut they want for what dish they want to prepare. Flank steak is the most common cut of beef used to make London broil. Hope this helps to clarify!
Deanna
0Perhaps this should be called ‘London broiled flank steak’? Just a suggestion as I was very confused too lol! In any case, I followed it for my thick ‘London broils’ anyway and it was incredible…thanks for sharing!!
Maya | Wholesome Yum
0The dish is called London broil and I didn’t come up with the name. 🙂 I do explain it in the post. Sorry about any confusion and I’m happy you liked it!
cutavjg
0Cooked it last night for dinner, it came out awesome! Great recipe…..
Stephanie
0Perfection – even with a much larger cut of meat to feed my teenage boys and compound plant butter! It took 20 minutes total to broil the 3lb Top Round to medium rare. I started at 8 minutes per side, checked the temp, put it back under the broiler for 2 minutes, flipped it again, and the final 2 minute broil brought it to temp.
I am dairy free (sadly), so I used plant butter, and the compound was still yummy. I used garlic, parsley and green onions chopped finely because I had some on hand. The extra flavors from the herbed butter slathered on the sliced pieces was fantastic and well worth the additional few minutes of prep.
Thank you so much for this recipe! It will be on repeat around here.
Maya | Wholesome Yum
0I’m so happy you liked this recipe, Stephanie! Yes, the time can vary depending on the thickness of your steak, so nice going checking the temp — it always comes out perfect that way. 🙂 I’m glad the plant-based compound butter worked for you, too.
eddiegomez
0This recipe is 5 star
Simply Raw
0First of all thank you for giving me the understanding of London Broil and the cuts of meats used!! I had no clue. This helps tremendously in cooking the variety of TUFF meats I buy! 😬😂🤷🏼♀️.
And then this recipe you shared This was the BEST “London Broil” I’ve ever made! I seriously told myself if this recipe doesn’t work where the meat is tasty, juicy and tender, it will be the last time I buy a “London Broil” ( the meat I buy is labeled as a London Broil, and upon further look in smaller font it does state it’s a beef top round🥴 no wonder mine always came out tuff! ( Simply because I don’t use the long time method as many other recipes require, I don’t have time for that!) I’m actually going to mix up this marinate and put it on my next purchase before I freeze it. That way when I’m ready it’s already marinated. ( My cousin said after grocery shopping if you marinate any meats to it before storing and it will be ready when you you are ready to cook, where it will be boasting with flavor as well as tender.) So that’s what I’m gonna try. I’m not one who enjoys making nightly meals all the time and my time is never hours actually an hour is tops! I like minute meals lol!!
Thanks again I appreciate you & this recipe you shared is a KEEPER!
Maya | Wholesome Yum
0You’re very welcome! I’m so happy you enjoyed my London broil recipe. Hope you make it again soon!
Sarah Siegfried
0Delicious London Broil.
Lea
0I love this steak recipe! Definitely juicy, tender, and so tasty <3. I really like the taste of the herbs the most. I'll definitely make this again for my fam, thanks! 🙂
Jennelyn
0I love that the marinade was simple yet so flavorful. The steak turned out so tender and juicy and I paired it with some roasted asparagus. Thanks for this tasty and easy recipe!
Jess
0I’m so glad I found this recipe, the flavors are amazing! I’ve been looking for a good dish to prepare with simple ingredients for a family dinner, and this london broil did not disappoint.
Tori
0I made a bunch of compound butter for a party we recently hosted but I made way too much and wasn’t sure how to best use it up. I found this recipe and it was FABULOUS. I love the marinade and that it uses the affordable flank steak.
Candy
0It’s always a crowd-pleaser in our family, and it’s a dish I’m happy to turn to whenever we want a quick and delicious dinner option. My husband and son kept asking me to make it again. Thanks for this delicious recipe!
Cindi
0When turning the broiler on, do you cook it at low or high broil?
Wholesome Yum D
0Hi Cindi, I always use my broiler on high.
Kathleen
0Wow! Yum!! Amazing!!! I am not sure why this recipe doesn’t have a ***** rating! It is now my go-to LB recipe.
Brie
0It was SO freaking delish… I made it AGAIN the following week. I love making a beautiful, tasty dish with not a lot of effort, THANK YOU!
James
0Recipe did nothing to tenderize a tough London broil from local butcher that marinated over night!
Maya | Wholesome Yum
0Hi James, Sorry to hear that. If it was still tough after marinating overnight, it was likely either overcooked or undercooked.
Sonya
0How long should London Broil to be well done?
Maya | Wholesome Yum
0Hi Sonya, I don’t love cooking London broil to well done because it can turn out tough, but in case you still want to, I now have a time and temperature chart in the post above to help you get the doneness you prefer.
Darlene
0I’m allergic to citrus. Is there something I can use as a substitute? Pineapple or vinegar perhaps? Thank you, Darlene
Wholesome Yum D
0Hi Darlene, You can use apple cider vinegar, red wine vinegar, or balsamic vinegar as a substitute for the lemon juice.
Jackie
0How much soy sauce do you use if you don’t have the coconut amino
Maya | Wholesome Yum
0Hi Jackie, It would be the same amount. I recommend low-sodium soy sauce so it’s not too salty.
Nancy Metz
0The flavors were absolutely AMAZINGLY delicious!! Will definitely make again!
bea
0Help! I’m trying this recipe tonight in the broiler. My ovens broiler is on the bottom, drawer-type kind. Is that going to be ok? I don’t want to try it there if not!
Maya | Wholesome Yum
0Hi Bea, I don’t have that time of broiler, but yes, that should probably work fine. Let me know how it goes if you give it a whirl!
Furhana Afrid
0I’d like to cook it longer to make it more well done. Will it get tough if I broil it for longer in the oven? I made London Broil from a different recipe in my instant pot and slow cooked it on high for 6 hours. It got quite dry. Thanks for your guidance.
Maya | Wholesome Yum
0Hi Furhana, Yes, you could do that, but they will likely become tough and dry like your last attempt. Medium-rare to medium is best for a London broil, or you could try medium well if those are just too much pink for you. I have a time and temperature chart in the post above to help with this.
Peter
0hmmm… I am a widower and I’d never cooked a steak in an oven, or broil’ed anything. I hate to cook, but since I only have myself, I can’t eat frozen meals the rest of my life. I purchased (2) 2 lb. London Broil pieces of meat. Since I had NO CLUE as to how to cook these, I went online. This was the 1st place appeared to offer some insight on how to do cook these tough pieces of meat. Now I know why they were priced so low. They are tough to begin with… . The problem I had was finding out exactly how long to cook, how to prepare, what to use to marinate. It was all over the web sight. I had to read and re-read, move up and down the page. All I’m saying, it could have been presented more logic.
Still, I pieced together what I could, sliced the top portion into a diamond pattern as best I could. Made some sort of butter mix that I smeared into the cracks of the diamond cuts. I marinated the London Broil for almost 24 hr.s, just a little shy. I used Paul N.’s Italian dressing with some extra avocado oil & L&Ps Worcestershire sauce thrown in. These pieces of L. Broil were heavy and thick. 7 min.s per side wasn’t enough to get the 135 F, but I did cook it a little long. Flipped, and again, cooked it too long, but it still came out pink in the middle on the center pieces, of which their was plenty.
So, thanks for the help, but for the utter novice, it just seemed I really had to hunt down each detail on how to prepare, how long to cook each side, what to use. I wish it had been a little easier to know exactly what to do 1,2,3.
I had a broiler top, but no pan underneath. I used a 18″ pizza pan doubled down with AL foil that I set the broiler pan top on. It worked, the pizza pan came out completely clean, and the oven didn’t get dirty. (I have a broiler top and pan coming from Amazon in a day or two. (I have another 2 lb.s London Broil in the freezer… )
Maya | Wholesome Yum
0Hi Peter, Sorry that my post didn’t meet your expectations. If you read the entire post, it gives you step by step instructions along with tips and tricks on how to marinate and cook the London Broil. I’ve reformatted it a bit recently, so hopefully it’s more helpful for you now!
Ann
0I’ve tried many, many ways of cooking top round (“London Broil” as my grocery store labels it) and using this recipe this evening made it the tastiest, juiciest, most tender that neither myself, son, or husband can ever remember! Have already shared it with one friend and will make it again soon—thank you! My substitutions were “No Soy” low sodium in lieu of aminos, and using dried for both herbs but in the same amount as was called for using fresh (we love oregano & thyme). Doubled the recipe as had a thick 2+ lb cut. The only thing I would change next time is to use about half the salt—my husband and son thought the salt content was fine, but I know I can’t handle it as well as the boys. Also, we grilled it between 300-350 degrees (it’s really cold out today and didn’t want it flaming) and that did take at least 40 minutes I think, with flipping it every 7 minutes and taking the temp often after the first 15. We took it off at 120 F, tented it, and it was perfectly medium rare, possibly a little more towards rare, but it was perfect for us!
Ava
0Just made this today and it’s yummy. It’s the marinade that makes it so good. The only tweak I did was to sub apple cider vinegar for the lemon juice. I broiled it twice as long because my steak was 2 inches thick and it wasn’t done in 15 minutes as the recipe instructs. Next time I make this I will marinate longer. I only marinated 2 hours but longer would be better. Delicious recipe!
Kim
0Looking to cook this tonight. My cut of meat is over 2 lbs. Should I double the marinade, or no? Thanks! From the comments, I believe it’s going to be delicious!!
Wholesome Yum D
0Hi Kim, Yes, I would double the marinade recipe.
Joann Goodwin
0Can you bake London broil roast in tinfoil. And how long should it bake and what temperature should it be baked on.
Maya | Wholesome Yum
0Hi Joann, You can find all the instructions and temperature for cooking London Broil in the post above. No, I don’t recommend using foil.
Gloria Edwards
0How do you cook the London broil?
Maya | Wholesome Yum
0Hi Gloria, You can find those instructions in the post and on the recipe card above.
Sarah Hagan
0Hi, I have high and low broil on my oven. Which one is correct? Thanks.
Wholesome Yum D
0Hi Sarah, You would want to use the high setting.
Dolly
0This sounds great! I have a gas stove/oven, what temperature should I set the broiler on? Thank you
Maya | Wholesome Yum
0Hi Dolly, Broil on high. Typically this is 500-550 degrees F.
Patricia
0This was absolutely delicious. I cooked it using the stovetop method and a cast iron pan and was amazed but the timing was spot on. The meat was flavorful, tender and juicy. We will make this again!
Lanette Taylor
0It never showed me how to cook London broil in the oven?
Wholesome Yum D
0Hi Lanette, You can find the instructions in the post on using the broiler in your oven to cook the London Broil.
Debbie
0Made this last night and was very good.
Jeff Corben
0My grandfather loved London Broil. He would order at a restaurant. I thought it was a steak, but wasn’t sure what cut it was. I plan on making this soon.
Susan Russ
0This was absolutely delicious!!! Wow! I have never cooked a London Broil and was always intimidated by them ha! My grocery store had them on sale for Memorial Day at an insanely great price so I bought 3 (~ 1-1.5 lbs each). Vacuum packed 2 and then 1 in the oven last nght after marinating as this recipe outlines. It does not look as pretty as the ones coming off the grill but it is SOOO good! We in S FL were having a massive thunderstorm last night and I really did not want to get out with the grill ha! The marinade makes this – Oh and I did tenderize with a metal tenderizer before marinating. And I used low sodium soy sauce, not coconut aminos. SOOOO good!
Ronnie
0How close should I put the meat to the boiler burner?
Maya | Wholesome Yum
0Hi Ronnie, The rack should be in the top 1/3 of the oven. You want the London broil about 6 inches from the heating element.
Lori
0The recipe says it is for London Broil. However, it says Flank Steak. Can you clarify which one? Thanks!
Wholesome Yum D
0Hi Lori, London Broil refers to a cooking method and can be made with different cuts of meat. The most common cuts it’s made with are flank steak (like this recipe) or top round.
Jessica
0No they aren’t. London broil is top round, NOT flank steak.
Maya | Wholesome Yum
0Hi Jessica, I clarified my comment above. London broil can be made with both top round and flank steak.
Jacob
0Hello how close do I put the rack to the flame? Thank you
Maya | Wholesome Yum
0Hi Jacob, Position the oven rack about 6 inches from the broil heating element.
Christina
0Good evening. The recipe says to cook 12-14 minutes “per side”, but I think you meant 12-14 minutes total. At least my steak turned out well done after 24 minutes of cooking.
Maya | Wholesome Yum
0Hi Christina, I’m sorry about the confusion, I updated the recipe card to clarify. It’s 12-14 minutes total. I recommend using a meat thermometer to monitor the internal temp though, because all ovens do cook a little differently and it will vary depending on the thickness of your steak.
Mrs Smith
0Followed exactly and it turned out beautifully. Easy and fast! ( after the marinating time ).
Jeff Corben
0You will have to tell me how the other two turn out. I am going to try the oven method. Hopefully it will turn out the way it is supposed to be.
Jackie
0OMG!! Thanks to this recipe not only did I use the broiler for the first time in my life but I cooked the most beautiful and delicious piece of meat – EVER! My praises are still being heard!
Lynn B
0This was so easy and delicious. I only marinated for the min. amt. of time. This will definitely be on a regular rotation. Thanks so much.
Amy L Huntley
0So tender and delicious! So simple to make too!
Glenda
0I’ve never made or tasted London Broil. Now, I’m anxious to try your easy recipe. It looks scrumptious! Thank you for sharing it!
Andrea
0This recipe is packed with flavor! I love it!
Toni
0This is so perfect!! Everyone at my house was really impressed!