How To Cook London Broil For That Perfect Date Night




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Steak has always been a favorite dish of mine for so, so many reasons. I always associate steak with a holiday, or something wonderful to celebrate. It is quite a straightforward, yet flavorful dish, that is prepared for those special occasions.

As a bonus, preparing London broil is not as expensive as your usual steak! Looking for something to cook, to impress your S.O., family, or friends? Make this London Broil recipe, you’ll thank me later. ☺

If you’re unfamiliar with the term, “London Broil” is actually a method of preparation, and not what we call the cut of beef that it’s been sliced from. One thing that makes a London broil distinct is the marinade, in which we let the meat sit for several hours.

After marinating the meat in a savory mix of spices and seasoning, we grill it in the oven to further enhance the combination of acids and flavors in the marinade, which yields a moist, tender, and mouth watering dish. After trying several recipes and reading up on useful pointers to achieve that perfect broil, I am sharing here an easy recipe!


Preparing The Marinade

Like I said, the marinade almost always defines the flavor outcome of your London broil. Based on my experience so far, one can never go wrong with an amazing Italian-style marinade. Here is what goes into my marinade:

  • 4 cloves of garlic, chopped
  • 1 tsp ground pepper
  • ½ tbsp coarse salt, if using fine salt, use ¼ tsp only
  • 1 tbsp freshly chopped basil
  • 1 tbsp freshly chopped oregano
  • 1 tbsp freshly chopped parsley
  • 1 tbsp freshly chopped rosemary
  • 1 tbsp thyme
  • 2 tbsps of balsamic vinegar
  • ¼ cup of virgin olive oil

Place all the ingredients in a food processor, but setting aside the vinegar and olive oil. Mix them well until you achieve a smooth, thickened mix. Continue blending, then gradually pour in the balsamic vinegar and the olive oil, until every drop is incorporated well in the mixture.

No Steak Is Ever Served On Its Own

One thing that really gets me excited about steak, is the variety of dishes that you can serve along with it. My preferred side dish that I usually make is oven-roasted potatoes.

London Broil in cast iron

It’s fast and very easy to prepare, and is a side that goes really well not only with London broil but with roasted chicken, too. You may also go for the classic side of vegetables, such as asparagus spears, carrots, or a side of mashed potato or light salad.

I Don’t Have A Broiler Pan… What To Do?

You may use a skillet, ideally made of durable cast iron, which is in fact a better choice than a broiler pan. The technique using a baking tray also works well. In order to collect the oil channeled out of the meat as it cooks, you can line a baking pan with tin foil, and set it on top of a rack. Then, place the beef on top – this is less messy, too!

How Do I Prepare London Broil Using A Stovetop?

London broil can also be cooked on the stove, as a traditional method. Heat the right amount of oil until the pan starts to smoke, then throw in your meat. For a medium rare cook, let it sit on the pan for 2 minutes to 2 and a half minutes per side. For added flavor, you may throw in a chunk of herbed butter, or sprigs of rosemary, and a few cloves of garlic. 

Frequently Asked Questions

How Do You Ensure That You Don’t End Up With A Tough London Broil?

To obtain that soft and juicy result, you should cook your London broil towards medium-rare to rare. It gets tougher to eat this cut of meat if you cook it too well.

Steak with potato and asparagus

This is because the meat is already fully cooked, rendering it dry and harder to chew. We don’t want meat that is too well-done, so I suggest cooking it for about 11-12 minutes, turning it halfway through.

Is London Broil A Good Cut Of Meat?

I have experimented with several cuts in order to make my own London broil. So far, the flank steak is the best. It’s also very affordable! To obtain the best meat, look for it in a local butcher shop. The names for these cuts are “London Broil”, or “Flank Steak”. 

The “top blade” or “top round cut” can also be used as a last resort. This is the finest of the various alternatives I tried in order to produce a decent London broil. It is quite reasonably priced, and it has a decent flavor, too. Like any other type of meat, the leanness may make it dry out when it isn’t cooked thoroughly.

Is London Broil Tough Or Tender?

The marinade plays an important role in tenderizing the meat, because of the acid it contains. Just make sure you do not marinate your meat for more than 12 hours in the refrigerator. Of course, you may store your marinated meat in the freezer for longer periods of time.

Additionally, in order to ensure that each slice of London broil has a soft, succulent center, cut the meat along the grain. You may also want to go for lightly-cooked beef, such as medium-rare. 

At What Temperature Do You Cook London Broil?

London broil is cooked at different temperatures in the oven. How you want the doneness to be determines the amount of time the meat stays in the oven. Use a meat thermometer or a dual probe food thermometer to double-check this. When thick and large pieces are used, longer cooking times are required. 

For rare, the meat should only be cooked to an internal temperature of 120 to 125° F, and for medium-rare should be 130° to 135° F. 


Are you ready for date night? Why not make this wonderful London broil the star of your dinner table. Start with a salad, serve your broil with one amazing side dish, and cap off the night with a delicious dessert.

Don’t forget that bottle of red wine! As you slice into that meat, you would hear nothing but gasps, I guarantee you.  If you have any tips or tricks that you wish to share, please, I would love to hear from you! Just leave your comment or a shoutout in the space below. Thank you!

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