Search thousands of recipes reviewed by home cooks like you.

London Broil I

London Broil I

  • Prep

  • Cook

  • Ready In

Char Finamore

'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.

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 222 kcal
  • 11%
  • Fat:
  • 9.1 g
  • 14%
  • Carbs:
  • 3.8g
  • 1%
  • Protein:
  • 30.1 g
  • 60%
  • Cholesterol:
  • 75 mg
  • 25%
  • Sodium:
  • 1313 mg
  • 53%

Based on a 2,000 calorie diet


  1. 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.
  2. Preheat grill for medium-high heat.
  3. 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.
Rate recipe

Your rating




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

The Glitter Girl

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!!!!


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!