Oh-So-Easy London Broil

London Broil Square

Would you believe that until I attempted this London Broil that in ten years together, I had never once cooked my husband a steak?

I know.  Shocking, right?

Of course in my defense, I haven’t eaten a steak since I was 16 years old, and because I don’t eat meat, cooking it kinda scares me, at least a little.  As such, Chuck is normally the one in charge of all things meat related.  But although I’m not really a meat-eater, the rest of my family can’t seem to get enough of it.  And quite frankly what is motherhood if not (at least sometimes) putting your kids and husband first?

Thus, for the past couple of months I’ve been working on developing a few go-to meat recipes that are pretty much foolproof.  And by foolproof I mean that not only are they totally delicious plus budget and freezer friendly, they are also so impossible to screw up that even a vegetarian can make them with the confidence that they will be moist and full of flavor.    Last week’s Honey Lemon Garlic Chicken was the first to hit all my criteria.  This week it is London Broil.

After doing a little research I discovered that London Broil sounds fancy but is actually super simple AND budget friendly as it uses an inexpensive cut of meat called flank steak.  It is prepared by marinating the meat overnight, cooking it quickly on high heat under a broiler, then cutting it into thin slices.  And, according to my family, it is completely delicious–a perfect 10.


Here is what you need:

2 pounds London Broil or Flank Steak 
seasoned salt
1/2 large sweet onion
2 cloves garlic
3/4 cup red wine
1/3 cup ketchup
1/4 cup soy sauce
2 tablespoons Worcestershire sauce
3 tablespoons brown sugar
1/2 teaspoon dried thyme


Step 1: Sprinkle beef with salt & pepper & rub into meat.


Step 2: Poke holes in meat with sharp fork to allow marinade to sink in.  You can also use a tenderizer such as this one.


Step 3: Chop onion and garlic.


Step 4:  Whisk together onion, garlic, red wine, ketchup, soy sauce, Worcestershire sauce, brown sugar, and thyme until well blended.


Step 5: Place meat in gallon size freezer bag, then pour marinade over meat.  Squeeze air from bag & seal.  Let meat marinate at least 6 hours or overnight.  If preparing as part of a freezer cooking day, be sure to label the bag first, then freeze after sealing.


Step 6: Thaw meat (if frozen.)  Turn on broiler with broiler pan inside.  (I used my Ceramcor Pizza/Grill Pan–love that thing!) Preheat pan for 10 minutes.  Place meat on broiler pan, then return pan to oven on top rack, about 4″ from heat.  Depending on the thickness of your meat, broil for approximately 5-6 minutes per side, watching closely.  Err on the side of undercooked–you can always put it in for another minute if necessary.


Step 7: (Optional) Pour leftover marinade in a small saucepan and bring to a boil, then reduce heat and simmer until thickened.


Step 8: Let cooked meat rest for 8 minutes, then cut into thin slices with a sharp knife.  Drizzle marinade over top of meat, if desired.

Easy London Broil

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Have you ever tried London Broil?  What are your favorite foolproof meat recipes?

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{ 17 comments… add one }

  • Jessie April 2,

    Looks delicious! My family LOVED the garlic chicken you posted last week. If this one is even half as good it will be a hit! Can’t wait to see more freezer-friendly recipes!

    • Ruth Soukup April 2,

      Thank you so much! It is so nice to hear positive feedback! I hope your family enjoys this recipe also.
      Let me know! :)

  • Shaunacey April 2,

    this sounds awesome (and like something my husband would LOVE). Anything I can freeze and cook later is a win in my books!

  • Gladys April 2,

    It looks so easy! I never made my husband a steak either, although I eat steak (make sure it’s well done) and he’s the one who loves to do the work. For sure your husband was a happy camper when he had this!

  • Shawn April 2,

    This is MY life! I have a good handle on chicken meals, and can do lots of Korean that my husband loves, but a good ‘plain’ steak still scares me. I will try this on my family! Didn’t realize you were vegetarian, now I’ll scour your blog even more for great recipes!

  • Heidi @ Decor & More April 6,

    My family are meat eaters, too, so we’ll be trying this one out, Ruth! Thanks for sharing!
    xo Heidi

  • Whitney June 5,

    Quick question (I am terrible in the kitchen), did you leave the over door open while broiling? Or shut? Thank for the recipe I’ve never cooked meat!

    • Ruth Soukup June 6,

      Closed! :-)

  • Michelle July 28,

    Does the steak come out medium rare when broiling 5 minutes per side?

    • Ruth Soukup July 29,

      Yes, but it also depends on how thick your meat is so definitely watch it closely–my husband and kiddos prefer it on the rare side.

  • Staci August 23,

    My family didn’t like this dish :(
    I’m a vegetarian, so I didn’t try if myself, but all complained it was too sweet (and I cut the brown sugar in half even).

  • Kitty August 31,

    Help! Mid-recipe!! Red wine vineagar? Also for Sunday prep am I hanging or doubling this recipe? So grateful for your ideas!!

  • Desirae September 25,

    Have you or anyone tried reducing the brown sugar, leaving it out all together or substituting honey? Just wondering how important the sugar is.

  • Brian December 21,

    I didn’t have any brown sugar either. Trying some local honey this afternoon in the recipe as a substitute. Well see how it goes. Thanks.

  • Anonymous January 23,

    I am going to do the freezing process. Do I let it marinate before freezing? Thank you…Looks delish!

  • Annette G January 23,

    I made the previous comment to find out if it should be marinated before I freeze it. Thank you!

  • Tiffany July 4,

    Are these measurements for 2 freezer meals? One pound of London broil in each bag? I’m attempting freezer meals for the first time and I just want to make sure I’m doing it right. Thanks so much for sharing all your different meal plans. This will help me so much.


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