How to Cook London Broil

5 from 6 votes

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A hefty dollop of Dijon mustard mingles with onion, Worcestershire sauce, and thyme in this deeply flavorful marinade for a perfectly cooked London Broil steak.

Mustard Marinated London Broil

Since I discovered that tenderizing and marinating London Broil results in a seriously juicy steak, I am a big fan of this lower-priced cut. I’ve also learned that not all London Broils are created equal.

I know this because I got the info and the steak from a butcher. He helped me understand once and for all how to make London Broil, my family’s new favorite steak. Marinating, tenderizing, and cooking the meat to just medium-rare are the keys to a great London Broil. It was a great reminder that talking with a real live butcher can make all the difference in how you shop for and cook meat.

Serve this with something light and fresh to complement this steak’s heartiness. Explore Frisee, Radicchio, and Escarole Salad with Citrus Dressing, Spicy Greens Salad with Gochujang Dressing, and Tomato, Corn, Basil, and Mozzarella Pasta Salad.

Slices of Mustard Marinated London Broil on a plate with greens and bread.

How to Make London Broil: Make tender juicy London Broil with a perfect marinade made with Dijon mustard, onion, Worcestershire, and thyme. A great choice for an economical steak!

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What Is London Broil?

There is a big discussion about how London Broil is not actually a cut of meat but a method of preparing it. It used to refer most commonly to a flank steak, broiled and sliced across the grain.

Now, you might find a number of different cuts with this label, from sirloin to bottom round — always cut in a big, thick steak. It’s typically a lean cut of steak, but the one I’ve been told to look for is top-round steak or roast.

London Broil Ingredients

London broil, garlic, mustard, and other ingredients on marble table.

There are several great options for a London broil marinade, but this recipe gets its flavor from a simple combination of mustard, onion, and thyme.

  • London Broil steak – Again, top -is the most common cut of London Broil.
  • Onion – Minced for maximum flavor.
  • Fresh thyme – Also minced to enhance its flavor in the marinade.
  • Dijon mustard – Adds depth of flavor and a bit of a kick to the marinade.
  • Worcestershire sauce – A classic steak sauce and marinade ingredient.
  • Olive oil

How to Make London Broil

  1. Marinate the steak: Using a sharp knife, stab the steaks to create little incisions all over the meat, or use a bladed meat tenderizer. Combine the onion, thyme, mustard, Worcestershire sauce, olive oil, salt, and pepper in a large, sturdy zipper-top bag or large container. Place the steak in the marinade and turn to coat well. Cover and refrigerate for at least 4 hours and up to 12.
Tenderizing and marinating meat for London broil.
  1. Cook the steak: Let the steak come to room temperature. Grill the steak, covered, until the meat is well browned on the outside but medium-rare on the inside, 4 to 5 minutes per side. The perfect temperature for medium-rare (the way London Broil should be cooked) is 130 to 135 degrees (see below for total cooking times).
Woman cooking London broil on indoor grill plate.
  1. Serve: Let the meat rest for 5 minutes before thinly slicing across the grain.
Woman slicing and plating thin cuts of London Broil.

FAQs

Does London broil get tougher the longer you cook it?

Yes! Whatever you do, don’t overcook your London Broil. London Broil really benefits from some tenderizing (a light pound with a meat mallet, some quick stabs with a sharp knife, or this funky little tool from OXO) and a soak in a marinade. You want to cook London Broil quickly over high heat. Well-Done London Broil = Don’t Bother. And by the way, leftovers make great steak salads the next day.

What temperature should London broil be cooked to?

London Broil should be cooked to an internal temperature of 130 to 135 degrees for medium-rare. If you like your steak rare, cook it to 120 to 125 degrees.

How do you slice London Broil?

You should slice it thinly and across the grain. This helps preserve the juiciness of the cut. Look to see which way the fibers of the steak run and cut across the fibers. Thinner slices will also be more tender.

What is the best way to cook London Broil?

Grilling or broiling are the best methods. You can also use a grill pan indoors. You can a high, direct heat cooking method, so the outside gets nice and browned quickly while the inside remains pink.

London Broil Temperature and Grilling Times

If your steaks are thinner or thicker than 1 1/2 inches, you’ll want to adjust these cooking times down or up accordingly.

Rare/Medium-Rare (120-135 F)Medium (130-145 F)Well-Done
(150 F)
not recommended
1 1/2-inch thick London Broil10-15 minutes20 minutes 20-25 minutes
Cooking times for London Broil based on desired doneness

What to Serve With London Broil

Woman using a fork and knife to cut a slice of Mustard Marinated London Broil.

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5 from 6 votes

Mustard Marinated London Broil

A hefty dollop of Dijon mustard mingles with onion, Worcestershire sauce, and thyme in this deeply flavorful marinade for a perfectly cooked London Broil steak.
Prep Time: 15 minutes
Cook Time: 8 minutes
Total Time: 23 minutes
Servings: 6 People
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Ingredients 

Instructions 

  • Using a sharp knife, stab the steaks to create little incisions all over the meat, or use a bladed meat tenderizer. Combine the onion, thyme, mustard, Worcestershire sauce, olive oil, salt, and pepper in a large. sturdy zipper-top bag or large container. Place the steak in the marinade and turn to coat well. Cover and refrigerate for at least 4 hours and up to 12.
  • Let the steak come to room temperature for at least 30 minutes before cooking. Preheat the grill or heat a grill pan over high heat. Grill the steak, covered, until the meat is well browned on the outside but medium-rare on the inside, 4 to 5 minutes per side. Make sure it's cooked to an internal temperature of 130-135 degrees. Let the meat rest for 5 minutes before thinly slicing across the grain.

Video

Notes

There is a big discussion about how London Broil is not actually a cut of meat but a method of preparing it. Having said that, it used to refer most commonly to a flank steak broiled and sliced across the grain.
Now, you might find a number of different cuts with this label, from sirloin to bottom round — always cut in a big thick steak — but the one I’ve had the most success with is a top round steak or roast.

Nutrition

Calories: 292kcal, Carbohydrates: 4g, Protein: 35g, Fat: 14g, Saturated Fat: 3g, Cholesterol: 92mg, Sodium: 266mg, Potassium: 686mg, Fiber: 1g, Sugar: 1g, Vitamin A: 120IU, Vitamin C: 6mg, Calcium: 58mg, Iron: 4mg
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About Katie Workman

Katie Workman is a cook, a writer, a mother of two, an activist in hunger issues, and an enthusiastic advocate for family meals, which is the inspiration behind her two beloved cookbooks, Dinner Solved! and The Mom 100 Cookbook.

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