The scramble between work, errands, and family can leave dinner plans feeling impossible. That’s why I love recipes that are simple, satisfying, and don’t get in the way of real life.
This London Broil is a classic steak dinner with a twist. It’s marinated for flavor, broiled for speed, and topped with a bright herb butter for a special touch. Best of all, it’s easy on your time and your wallet.
Here’s what makes this recipe work.
Ingredients for London Broil
Everything here is easy to find and super practical:
- 1½–2½ pounds flank steak (labeled “London Broil” at most stores)
- ½ cup olive oil
- ⅓ cup reduced sodium soy sauce
- ¼ cup balsamic vinegar
- 2 tablespoons lemon juice
- 2 tablespoons brown sugar
- 1½ tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 tablespoon EACH onion powder, garlic powder
- 1 teaspoon EACH paprika, dried oregano, dried parsley, dried basil, pepper
- ½ teaspoon EACH dried thyme, dried rosemary, salt
- ½ teaspoon red pepper flakes (optional)
- For Herb Butter:
- 8 tablespoons (1 stick) unsalted butter, room temp
- 1½ teaspoons lemon zest
- 1 clove garlic, finely minced
- 1½ tablespoons fresh chives, chopped
- 2 tablespoons finely minced herbs (mix your favorites: parsley, tarragon, thyme, oregano, rosemary, basil, etc.)
- ⅛ teaspoon EACH salt, pepper
How to Make London Broil
Pound the Steak
Gently pound your steak with a meat mallet or use the side of a can. This step keeps it tender and helps it cook evenly.
This is where it comes together.
Build the Marinade
Whisk together all the marinade ingredients in a big Ziploc bag. Don’t forget to save 2 tablespoons to drizzle on later. Place your steak in the bag, press out extra air, and seal it. Gently massage the marinade into the steak.
Let it Marinate
Pop the bag in the fridge for at least 4 hours up to 12 hours is even better. While that happens, you can get the herb butter ready. This step can fit seamlessly into your meal prep routine.
Now it starts to smell amazing.
Make the Herb Butter
Combine all garlic, lemon zest, chives, chopped herbs, salt, and pepper with room-temp butter. Mash with a fork until everything is mixed. Scoot the butter onto plastic wrap, roll into a log, twist the ends, and chill until you need it (an hour, or just while the steak marinates).
Preheat the Broiler
Take the steak out of the marinade, set it in a foil-lined baking dish, and let it sit for 20 minutes. Crank your broiler to high (about 550°F) and let it heat for 10 minutes.
Broil the Steak
Set your baking dish about 6 inches from the broiler. Broil for 5–7 minutes per side (thicker steaks may need up to 8 minutes), until you hit 130–135°F for medium rare (or 140–145°F for medium). Check with a thermometer to be sure. Every oven broiler is a little different, so keep an eye on it.
This part makes all the difference.
Rest, Slice, and Serve
Move steak to a cutting board and let it rest for 10 minutes this keeps it juicy. Slice across the grain into thin strips. Drizzle the reserved marinade over the top and finish with slices of herb butter right before serving.
Tips for London Broil
Chill the Butter Early
If you make the herb butter first, it’ll stay firm and sliceable for serving.
Don’t Overcook
Broil just until the right internal temp London Broil turns chewy if cooked too long. Medium rare is usually perfect.
Slice Against the Grain
Cutting the steak into thin strips across the grain keeps every bite tender.
Why You’ll Love London Broil
- Super easy prep and cook
- Budget-friendly steak night
- Great for family dinners
- Meal prep friendly leftovers taste amazing
Final Thoughts on London Broil
London Broil fits perfectly into real life quick, affordable, and packed with big flavor. You get a steakhouse-style dinner with almost no stress. Try it for your next busy weeknight and make leftovers your favorite lunch of the week.
Quick & Easy London Broil for Busy Nights
Ingredients
- 1½–2½ pounds flank steak
- ½ cup olive oil
- ⅓ cup reduced sodium soy sauce
- ¼ cup balsamic vinegar
- 2 tablespoons lemon juice
- 2 tablespoons brown sugar
- 1½ tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 1 teaspoon dried basil
- 1 teaspoon pepper
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- ½ teaspoon salt
- ½ teaspoon red pepper flakes (optional)
- For Herb Butter:
- 8 tablespoons (1 stick) unsalted butter, room temperature
- 1½ teaspoons lemon zest
- 1 clove garlic, finely minced
- 1½ tablespoons fresh chives, chopped
- 2 tablespoons finely minced herbs (e.g., parsley, tarragon, thyme)
- ⅛ teaspoon salt
- ⅛ teaspoon pepper
Instructions
- Gently pound flank steak with a meat mallet or the flat side of a heavy object to tenderize
- Whisk olive oil, soy sauce, balsamic vinegar, lemon juice, brown sugar, Worcestershire sauce, Dijon mustard, and all marinade spices in a large Ziploc bag
- Reserve 2 tablespoons of marinade for drizzling; add steak to the bag and massage marinade into it
- Refrigerate steak for 4–12 hours (prepare herb butter during this time)
- For herb butter: Combine butter, lemon zest, garlic, chives, herbs, salt, and pepper in a bowl; mix until well combined. Shape into a log, wrap in plastic, and chill
- 20 minutes before broiling, remove steak from marinade and place on a foil-lined baking dish
- Preheat oven broiler to high (550–575°F) for 10 minutes
- Position oven rack 6 inches below the broiler element
- Broil steak for 5–7 minutes per side, or until desired doneness
- Top with cooled herb butter during the last 2 minutes of cooking
Notes
Use foil for easy cleanup
Optional red pepper flakes add heat without alcohol
Serve with roasted vegetables or mashed potatoes for a complete meal