This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

READY IN 8+ hrs

London Broil I

Read Reviews (323)

"'London broil' most often refers to a thick flank steak, broiled and thinly sliced, but can also refer to thick cuts of sirloin or top round." — Char Finamore

Ingredients Edit and Save

Watch video tips and tricks

How to Grill Burgers

Grilled Tri-Tip with Oregon Herb Rub

Marinated Flank Steak

Tuscan Flank Steak

Grilled Garlic Steak with Garlic

All-American Burger

London Broil II

How to Broil Lobster Tails

How to Grill Steaks

Garlic: Fresh Vs. Powdered

Types of Cooking Oil

Freshly Ground vs. Pre-Ground Pepper

Original recipe makes 6 servings Change Servings

3 cloves garlic, minced
1/2 cup soy sauce
2 tablespoons vegetable oil
2 tablespoons ketchup

1 teaspoon dried oregano
1 teaspoon ground black pepper
1 (2 pound) flank steak or round steak

Check All Add to Shopping List

Directions

In a small bowl, mix together garlic, soy sauce, oil, ketchup, oregano, and black pepper. Pierce meat with a fork on both sides. Place meat and marinade in a large resealable plastic bag. Refrigerate 8 hours, or overnight.
Preheat grill for medium-high heat.
Lightly oil the grill grate. Place steak on the grill, and discard marinade. Cook for 5 to 8 minutes per side, depending on thickness. Do not overcook, as it is better on the rare side.

Kitchen-Friendly View

PREP 15 mins
COOK 15 mins
READY IN 8 hrs 30 mins

ADVERTISE WITH US

Reviews More Reviews

Most Helpful Positive Review

Jun 05, 2006

Very good. The answer to the toughness of the cut is that you need to add an acid. I added lemon juice, but you could add vinegar--balsamic would be great. Very nice tasting marinade

—DSTEIN

See full review »

Most Helpful Critical Review

Jul 20, 2008

Hi, I just wanted to add that there is NO NEED to merinate meat or/& or "score" the meat with a ODD tool- I find it much tastier if you place your meat (in WHATEVER recipe you use, TRUST ME) in a large flat bottom bowl with your merinade mix in bowl with the meat, take JUST 2 forks, and puncture it all the way through to the bottom..ALOT, alternating the forks to make a sponge out of the meat, or using one fork to hold down the meat in a small area and use the free fork to make the punctures and FLIP the meat every so often!! I have actually made a whole cup of marinade ABSORB in to 2 lbs of meat in under 20 min!!!! TRY THAT YOU WILL NOT BE DISAPOINTED! AS AN ADDED BONUS YOU ARE TENDERIZING IT TOO without using an expensive, odd looking or dangerous gadget!!! ;D

—Mrs.Forget-Me-Not

See full review »

421 Ratings

See other versions of this recipe!

Oct 17, 2007

I have always been apprehensive about making London Broil due to claims of it being dry and tough after cooking. Well, an unbeatable price forced me to give this recipe a try and all I can say is "WOW"! I was short on cooking time, so mine only got to soak in marinade for about an hour and a half, and I broiled it in my oven about 10 minutes per side instead of grilling outdoors. I did sprinkle the meat with some meat tenderizer before marinating, and let it stand about five minutes after cooking before I sliced it across the grain. It was tender, juicy, delicious and received rave reviews from my dinner guests. I'll never be intimidated by this cut of meat again, thank you so much Char!!!!

—The Glitter Girl

See full review »

Apr 29, 2004

OK...I changed a few things....4 cloves garlic instead of 3, about ONE FOURTH cup soy sause and ONE FOURTH cup worcestshire, about 5 dashes of McCormick Montreal Steak Grill Mates seasoning mixed with the vegetable oil and black pepper. I LEFT OUT THE KETCHUP AND THE OREGANO!!!!! I marinated a London Broil for about 5 hours and MAN OH MAN! IT WAS SSSOOOOOOOOO GREAT! You have GOT to try it this way!

—TCCBABY

See full review »

Feb 15, 2006

i made a double batch of this for 3.5 pounds of london broil, and marinated overnight. i substituted worcestershire sauce for half of the soy sauce called for, and added a couple of tablespoons of lemon juice to start tenderizing, since i was using a cheap cut of meat. while the meat cooked, i boiled the marinade for about 5-7 minutes, which reduced it to a lovely thick steak sauce. VERY positive reaction from both myself and my husband, and so easy! i love that the ingredients were all things i already had in my pantry or fridge.

—etitameh

See full review »

Jun 26, 2003

I loved this recipe. I did marinate the meat for 3 days in a zip-lock bag and kicked it up a bit with some zesty steak sauce, balsamic vinegar and basically a larger amount of the ingredients listed. I grilled in over a medium flame for about 45 minutes and it was tasty, tender, not mushy and the small amount of leftovers were great on a sandwich. Will make again!!

—VICKIE B

See full review »

Aug 24, 2003

Wow, this was a winner! This recipe made the best london broil~very easy to do and tasty. My husband couldn't get enough! I cooked it on the George Forman grill for about 8 minutes, which cooked it to a perfect medium.

—DaniKat

See full review »

Feb 02, 2012

Great steak marinade! Since the title uses "London Broil" I decided to use "London Broil" because it was on sale. That's definitely a thicker, tougher cut of meat (it's not flank steak) and needs a longer marinating time, about 48 hours. I used this marinade for 1 & 1/2 pounds of steak. I low sodium soy sauce, olive oil vs. veg., chili sauce vs. ketchup, and added a splash of white wine vinegar. I also cut the amount of pepper in half and added 1/4 tsp. of kosher salt. I put everything into a ziploc bag and let it go, turning it every so often and rubbing the marinade into the meat. After grilling I cut it against the grain and it was not only tender and juicy, but delicious!

—Jillian

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

London Broil II

Kickin' London Broil with Bleu Cheese Butter

Slow Cooker London Broil

London Broil

Hot and Spicy London Broil

Best London Broil Ever!

Lemon-Marinated London Broil

London Broil for the Slow Cooker

London Broil Sauce

Stuffed Turkey London Broil

ADVERTISE WITH US

Nutrition

Calories
222 kcal
11%

Carbohydrates
3.8 g
1%

Cholesterol
75 mg
25%

Fat
9.1 g
14%

Fiber
0.4 g
2%

Protein
30.1 g
60%

Sodium
1313 mg
53%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

London Broil I

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 222
Calories from Fat: 81

% Daily Value *
Total Fat 9.1g 14 %
Saturated Fat 2.1g 11 %
Cholesterol 75mg 25 %
Sodium 1313mg 53 %
Potassium 477mg 13 %
Total Carbohydrates 3.8g 1 %
Dietary Fiber 0.4g 2 %
Protein 30.1g 60 %
Sugars 1.5g
Vitamin A 1 %
Vitamin C 2 %
Calcium 2 %
Iron 33 %
Thiamin 12 %
Niacin 90 %
Vitamin B6 35 %
Magnesium 14 %
Folate 8 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.