Tender London broil comes from marinating overnight and cooking to medium-rare at most. If you’ve ever wondered how to cook london broil tender, you’re not alone—this cut of beef can be tough if handled wrong. But with the right technique, you get juicy, flavorful slices every time.
London broil isn’t actually a cut of meat. It’s a cooking method typically using top round or flank steak. The key is breaking down the fibers without overcooking. Let’s walk through it step by step.
What Is London Broil?
London broil is a dish, not a specific cut. Most grocers label a thick, lean slab of beef as “London broil.” It’s usually top round or flank steak. These cuts come from well-exercised muscles, so they’re naturally tough.
The secret to tenderness lies in two things: marinating and cooking to the right doneness. Overcook it, and you’ll be chewing for a while. Cook it right, and it’s fork-tender.
How To Cook London Broil Tender
Here’s the complete process. Follow these steps exactly for the best results.
Step 1: Choose The Right Cut
Look for a piece that’s about 1 to 1.5 inches thick. Thinner cuts dry out fast. Thicker ones need longer marinating. Ask your butcher for top round or flank steak labeled for London broil.
Check for even thickness. Uneven pieces cook unevenly. If one end is thin, it’ll be overdone while the thick part is still raw.
Step 2: Marinate Overnight
Marinating is non-negotiable. An acidic marinade breaks down tough fibers. Use ingredients like vinegar, citrus juice, wine, or yogurt. Add oil, garlic, herbs, and salt for flavor.
Here’s a simple marinade recipe:
- 1/3 cup soy sauce
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 3 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
- 1 teaspoon black pepper
Place the meat in a ziplock bag. Pour the marinade over it. Squeeze out air and seal. Refrigerate for at least 8 hours, ideally 12 to 24. Don’t go beyond 24 hours—the meat can get mushy.
Step 3: Bring To Room Temperature
Take the meat out of the fridge 30 to 45 minutes before cooking. This helps it cook evenly. A cold steak will be raw inside when the outside is done.
Pat it dry with paper towels. Excess moisture prevents browning. You want a nice sear for flavor.
Step 4: Preheat Your Cooking Surface
High heat is essential. Use a cast-iron skillet, grill, or broiler. Heat it until it’s smoking hot. For a skillet, add a splash of oil with a high smoke point, like avocado or canola.
If grilling, clean the grates and oil them lightly. For broiling, place the rack about 4 to 6 inches from the heat source.
Step 5: Cook To Medium-Rare
This is the most critical step. London broil must be cooked to medium-rare at most. That’s 130°F to 135°F internal temperature. Anything beyond medium (140°F) will be tough.
Cooking times vary by thickness and heat. For a 1-inch thick piece:
- Grill or pan-sear: 4 to 5 minutes per side
- Broil: 5 to 6 minutes per side
Use an instant-read thermometer. Insert it into the thickest part. Don’t guess—temperature is your best friend.
Step 6: Rest The Meat
Resting is crucial. Place the cooked London broil on a cutting board. Tent loosely with foil. Let it rest for 10 minutes. This allows juices to redistribute. Cut too soon, and all the moisture runs out.
During resting, the internal temperature will rise about 5°F. So if you pull it at 130°F, it’ll reach 135°F. Perfect medium-rare.
Step 7: Slice Against The Grain
This is where many people go wrong. London broil has long muscle fibers. If you slice with the grain, each bite is chewy. Slice against the grain to shorten the fibers.
Look for the lines running across the meat. Cut perpendicular to those lines. Slice thinly, about 1/4 inch thick. Use a sharp knife for clean cuts.
Alternative Cooking Methods
Not everyone has a grill or cast-iron skillet. Here are other ways to cook London broil tender.
Oven Broiling
Broiling is the most common method. Preheat the broiler. Place the meat on a broiler pan. Cook 4 to 6 inches from the heat. Flip halfway through. Watch closely—broilers vary in intensity.
For even cooking, choose a piece with uniform thickness. If it’s uneven, the thin part will burn.
Pan-Searing
Use a heavy skillet like cast iron. Heat on high until smoking. Add oil, then the meat. Sear 4 to 5 minutes per side. Don’t move it around—let it develop a crust.
Finish in the oven if needed. For a thick piece, sear both sides, then transfer to a 400°F oven for 5 to 10 minutes. Check temperature often.
Sous Vide
Sous vide guarantees perfect doneness. Season the meat, seal in a bag, and cook in a water bath at 130°F for 2 to 4 hours. Then sear in a hot pan for 1 minute per side.
This method is foolproof. The meat stays tender and juicy. No risk of overcooking.
Common Mistakes To Avoid
Even experienced cooks mess up London broil. Here are the biggest pitfalls.
- Skipping the marinade: Without it, the meat stays tough.
- Overcooking: Medium-well or well-done ruins the texture.
- Not resting: Juices spill out, leaving dry meat.
- Cutting with the grain: Each bite is stringy and hard to chew.
- Using low heat: You need high heat for a good sear.
Avoid these, and you’ll get tender results every time.
Serving Suggestions
London broil pairs well with simple sides. The meat is lean, so it benefits from sauces or gravies. Here are some ideas:
- Mushroom gravy: Sauté mushrooms in butter, add beef broth and cream.
- Chimichurri: Fresh parsley, garlic, olive oil, and vinegar.
- Horseradish sauce: Mix sour cream, prepared horseradish, and lemon juice.
For sides, go with roasted potatoes, steamed green beans, or a crisp salad. The meat’s bold flavor stands up to hearty accompaniments.
Storing And Reheating Leftovers
Leftover London broil can dry out fast. Store it properly to maintain tenderness.
Wrap sliced meat tightly in plastic wrap or foil. Place in an airtight container. Refrigerate for up to 3 days. For longer storage, freeze for up to 3 months.
To reheat, use low heat. Microwave on 50% power in 30-second bursts. Or warm in a skillet with a splash of beef broth. Avoid high heat—it’ll toughen the meat.
Cold London broil is great on sandwiches. Slice thin and pile on bread with horseradish sauce.
Frequently Asked Questions
Can I Cook London Broil Without Marinating?
Yes, but it won’t be as tender. Marinating breaks down fibers and adds flavor. If you’re short on time, use a dry brine with salt for at least 1 hour. That helps some, but overnight is best.
What If I Don’t Have A Meat Thermometer?
You can test doneness by touch. Medium-rare feels like the fleshy part of your palm when you touch thumb to pinky. But a thermometer is more accurate. It’s worth buying one.
Can I Cook London Broil To Medium Or Well-done?
You can, but it will be tough. This cut has little fat. Cooking past medium-rare dries it out. If you must, slice it very thin and serve with a sauce to add moisture.
How Do I Know Which Direction The Grain Runs?
Look for parallel lines on the surface of the meat. They’re the muscle fibers. Cut perpendicular to those lines. If you’re unsure, make a small cut first to see the direction.
Is London Broil The Same As Flank Steak?
Not exactly. London broil is a method, but grocers often sell top round labeled as London broil. Flank steak is a specific cut. Both work well with this recipe, but flank is usually thinner and cooks faster.
Final Tips For Perfect London Broil
Practice makes perfect. The first time might not be flawless, but you’ll learn. Here’s a quick recap:
- Marinate overnight for maximum tenderness.
- Cook to medium-rare (130°F to 135°F).
- Rest for 10 minutes before slicing.
- Slice against the grain, thin.
Don’t be afraid to experiment with marinades. Try balsamic vinegar, lemon juice, or even pineapple juice (but not too long—it’s very acidic). Each adds a unique flavor.
Remember, the key to tender London broil is low and slow in the marinade, then hot and fast on the heat. Get that balance right, and you’ll have a dish that impresses every time.
Now you know how to cook london broil tender. Go ahead and give it a try. Your family will thank you.