FREE 5-Ingredient Recipe EBook

• My London Broil Recipe Is The Perfect Tender Steak For Every Occasion
• Ingredients & Substitutions
• How To Cook London Broil
• My Recipe Tips
• London Broil (Easy, Tender Recipe) Recipe card
• How Long To Cook London Broil?
• Serving Ideas
• Recipe Reviews

My 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 .

1. 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.
2. Make the herb butter. Find my compound butter recipe here . After refrigerating, slice it into pats.

1. 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.
2. 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.

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

• 1 lb Flank steak ▢
• 1/3 cup Olive oil ▢
• 1/4 cup Coconut aminos ▢
• 1/4 cup Lemon juice ▢
• 2 tbsp Worcestershire sauce ▢
• 1 tbsp Garlic (minced) ▢
• 1 tsp Sea salt ▢
• 1/2 tsp Black pepper ▢
• 2 tsp Dried oregano ▢
• 1 tbsp Fresh thyme ▢
• 4 tbsp Compound Butter (optional, for serving) ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. 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.
2. 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.
3. Meanwhile, if desired, make compound butter using instructions here . Store in the fridge until ready to serve.
4. 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.
5. Place the steak in a baking dish . (Discard the remaining marinade in the bag.)
6. 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.)
7. 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 NotesYour Notes

© 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:

*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 .

Free Printable: Low Carb & Keto Food List

• Want The Keto Cheat Sheet Printable PDF System?
• The Basic Keto Meal Formula
• Understanding Macros
• Keto Food Swaps
• Keto Food List
• Electrolyte Basics
• Keto Diet Types
• Want The Keto Cheat Sheet Printable PDF System?
• Recipe Reviews

Even though I have a great guide to starting a keto diet , people often ask me for a quick keto cheat sheet they can use. That’s why I created this simple keto diet cheat sheet , so that you can have all the info you need handy. We’ll cover the basic keto formula for building meals, foods to eat and to avoid, delicious keto swaps for high-carb foods, electrolyte basics, and 4 ways to follow the keto lifestyle.

You can keep reading to view this info, or download my keto cheat sheet printable pdf to print out or save ad-free on any device (plus the pdf has more details!).

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Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ foods) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

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The Basic Keto Meal Formula

Eating keto doesn’t have to be complicated! While there are plenty of delicious easy keto recipes to choose from, you don’t even have to cook from a recipe to get started.

Simply follow the keto cheat sheet formula of protein + veggie + fat for your meals.

Be sure to choose a moderate amount of protein, only low carb vegetables (mostly ones that grow above ground), and generous fat to attain an optimal macro ratio. That’s approximately 60-75% of calories from fat, 20-25% protein, and 5-10% from carbohydrates. The table below will give you ideas for what to choose.

Understanding Macros

Macros are macronutrients for short. They include fat, protein, and carbohydrates.

You can calculate your own macros using the macro calculator , but the macro keto cheat sheet below will explain how to look at macros when following a keto lifestyle.

Carbs Are A Limit.

Keeping carbs low is what gets you into ketosis and keeps you there. Ketosis means that you’re using fat as your primary energy source instead of sugar, and requires keeping carbs very low.

A good starting point is 20-25 grams net carbs per day, but you can experiment after a few weeks to see if your body stays in ketosis at higher levels. People who are very active may be able to do more and stay in ketosis, up to around 50 grams per day.

“Carbs are a limit” means that you set a limit for how many carbs to eat per day and don’t exceed it. You don’t have to hit that limit, so if you’re under that’s okay, just don’t go over. Ideally most of your carbs would come from low carb vegetables, and if you’re eating enough veggies, you’ll usually get close to the limit naturally.

A common misconception is that reaching ketosis requires a certain macro ratio, but it’s really only restricting your carb intake that gets you there [ * ]. In the absence of sufficient carbs to use as energy, the body will switch to using fat as fuel. This is called the metabolic state of ketosis.

Protein Is A Goal.

Protein is made up of amino acids, the building blocks of all our cells. It’s a crucial for keeping our muscles strong and for many cellular functions [ * ].

“Protein is a goal” means that you always want to eat enough protein to reach the goal each day, but not exceed it too much. You want enough for your needs, but excess protein can trigger gluconeogenesis, which is protein being converted to sugar [ * ] and can kick you out of ketosis.

Fat Is A Lever.

Fat is the primary macronutrient in a keto lifestyle, because being in ketosis means that fat is your primary fuel source. Fat as a fuel source will come from your food, and if you are losing weight, from your body.

A big advantage of a keto lifestyle is the high fat intake. It keeps you full and satisfied, making it easier to stick to, and using it as the primary fuel source makes it easier on your body to burn body fat, with a lower chance of breaking down your muscle (provided you get enough protein).

Aside from reaching your protein goal and limiting your carbs, the remainder of your calories on a keto diet comes from fat.

Don’t fear fat – it’s your main energy source on keto, and getting enough of it trains your body to use fat for fuel instead of sugar. That means that as long as you are not overdoing your overall calorie intake, you’ll efficiently burn your body fat for fuel as well.

“Fat is a lever” means that you can increase or decrease your fat intake depending on your goals and hunger levels. Increase it (along with exercise) to gain muscle, or decrease it to lose weight.

Keto Food Swaps

One of my favorite challenges is creating recipes, or just discovering, keto food swaps. These are delicious keto replacements for traditionally high-carb or high-sugar foods.

So, I created this keto diet cheat sheet with all the swaps in one place! I also have more keto food swaps in my Easy Keto Cookbook .

Keto Swaps For Breakfast

Keto Swaps For Bread

Keto Swaps For Meals & Side Dishes

Keto Swaps For Snacks & Sauces

Keto Swaps For Cooking & Baking

Keto Swaps For Drinks

If you’re looking specifically for keto alcohol options, browse the full keto alcohol guide .

Keto Food List

When looking for a keto cheat sheet printable, the most-requested information is a keto food list.

The great thing is that keto doesn’t have to feel restrictive. It’s incredibly satisfying and there’s such a wide variety of foods you can eat!

Foods To Eat On Keto

• Leafy greens – Such as spinach, chard, and lettuce.
• Above-ground veggies – Such as peppers, zucchini, and cauliflower.
• Full-fat cream & cheese – Such as heavy cream, sour cream, and full-fat hard cheeses.
• Natural meats – Such as beef, lamb, and pork.
• Berries – Such as raspberries, blackberries, and strawberries.
• Avocados
• Unsweetened nut milks – Such as almond milk and coconut milk.
• Almond flour and coconut flour
• Eggs
• Healthy fats – Such as coconut oil, avocado oil, olive oil and butter.

Foods To Avoid On Keto

• White flour & sugar
• Rice & grains – Such as barley, wheat, and corn.
• Milk & yogurt – Such as fruit on the bottom yogurt, sweetened Greek yogurt, and all milk.
• Cereal
• Processed food – Such as granola bars, candy
• Most fruit – Such as apples, bananas, and grapes
• Hydrogenated fats – Such as vegetable oil, soybean oil, and margarine
• Sweetened beverages & condiments – Such as soda, ketchup, and sweet dressings
• Starchy veggies – Such as peas, carrots, and beets.
• Potatoes – Such as sweet potatoes and white potatoes.

That’s the short keto diet cheat sheet version of all the keto food categories, but I recommend downloading the full Keto Cheat Sheet System. It includes a super detailed printable keto food list with over 100 items, including 2 color-coded pages with net carb counts, along with 6 more pages of keto cheat sheets:

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Electrolyte Basics

Getting enough electrolytes is crucial for anyone, but especially so on a keto diet. The reason is that ketosis has a diuretic effect, which increases excretion of water and electrolytes, especially sodium [ * ]. This is often the cause of the keto flu.

For more details on electrolytes and avoiding keto flu, check out the full keto flu guide here .

The important thing to know about electrolytes is that replenishing them will keep keto flu away and keep your body functioning well. I always recommend an electrolyte drink and whole food sources of anything your body needs before resorting to supplements, so I made a list of what to eat to get each of the 3 major electrolytes – sodium, magnesium and potassium.

Here’s your keto diet cheat sheet for getting electrolytes from food:

Keto Diet Types

People follow a keto lifestyle for different reasons. Some do it just to lose weight, others are after better overall health, increased energy, and reduced inflammation.

Strictly speaking, the defining factor of a keto diet is the metabolic state of ketosis, which is achieved by restricting carbs. However, many people (myself included) also reduce or eliminate processed, inflammatory, or low-nutrient foods.

Below is your keto cheat sheet summary of the different ways that people follow keto. You choose what works best for your goals and lifestyle!

• Strict Keto – Up to 20-30g net carbs daily, count all calories and macros, and eat clean, unprocessed foods.
• Lazy Keto – Up to 20-30g net carbs daily, and track only net carbs OR eat keto foods without tracking.
• Dirty Keto – Up to 20-30g net carbs daily, with “if it fits your macros” approach including processed foods.
• Low Carb – Up to 50-100g net carbs daily, less strict.

For a more detailed listing of these different types of keto with pros and cons, grab the Easy Keto Cheat Sheet Printable PDF below!

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ swaps) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System (75 pages, Only $37!)

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.

Scan this QR code with your phone’s camera for the full recipe, including tips, step-by-step photos, and storage, or to save it to your account. You can also find it at: https://www.wholesomeyum.com/london-broil/

Ingredients

• 1 lb Flank steak
• 1/3 cup Olive oil
• 1/4 cup Coconut aminos
• 1/4 cup Lemon juice
• 2 tbsp Worcestershire sauce
• 1 tbsp Garlic (minced)
• 1 tsp Sea salt
• 1/2 tsp Black pepper
• 2 tsp Dried oregano
• 1 tbsp Fresh thyme
• 4 tbsp Compound Butter (optional, for serving)

Instructions

1. 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.
2. 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.
3. Meanwhile, if desired, make compound butter using instructions here . Store in the fridge until ready to serve.
4. 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.
5. Place the steak in a baking dish . (Discard the remaining marinade in the bag.)
6. 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.)
7. 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.

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 .

© 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. :)

FREE 5-Ingredient Recipe EBook

• My London Broil Recipe Is The Perfect Tender Steak For Every Occasion
• Ingredients & Substitutions
• How To Cook London Broil
• My Recipe Tips
• London Broil (Easy, Tender Recipe) Recipe card
• How Long To Cook London Broil?
• Serving Ideas
• Recipe Reviews

My 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 .

1. 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.
2. Make the herb butter. Find my compound butter recipe here . After refrigerating, slice it into pats.

1. 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.
2. 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.

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

• 1 lb Flank steak ▢
• 1/3 cup Olive oil ▢
• 1/4 cup Coconut aminos ▢
• 1/4 cup Lemon juice ▢
• 2 tbsp Worcestershire sauce ▢
• 1 tbsp Garlic (minced) ▢
• 1 tsp Sea salt ▢
• 1/2 tsp Black pepper ▢
• 2 tsp Dried oregano ▢
• 1 tbsp Fresh thyme ▢
• 4 tbsp Compound Butter (optional, for serving) ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. 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.
2. 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.
3. Meanwhile, if desired, make compound butter using instructions here . Store in the fridge until ready to serve.
4. 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.
5. Place the steak in a baking dish . (Discard the remaining marinade in the bag.)
6. 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.)
7. 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 .

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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:

*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 .