Oh-So-Easy London Broil


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Easy Tender London Broil | London Broil Beef | Tender London Broil Recipe | Beef Recipes

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.


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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.

 Assemble your ingredients for this oh-so-easy London broil, which include wine, soy sauce, Worcestershire sauce and onion.

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

Pat the seasoning into the meat to get plenty of flavor.

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

Using a fork to poke holes in the meat, helps it tenderize as it cooks.

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.

Finely dice onion for the London broil recipe.

Step 3: Chop onion and garlic.

Whisk the sauce together before you pour it over the easy London broil.

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

Pour the whisked sauce components over the meat in a Ziploc bag.

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.

Using a counter top grill to cook the London broil is a great idea.

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.

Whisking the marinade in a small sauce pan creates a savory sauce.

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

When the London broil is cooked with a char on the outside its ready to enjoy!

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.

The perfect oh-so-easy London broil recipe.

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


  1. Jessie
    April 2 at 10:45AM

    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 at 11:45AM

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

  2. April 2 at 12:17PM

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

  3. April 2 at 12:23PM

    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!

  4. April 2 at 10:02PM

    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!

  5. April 6 at 10:22AM

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

  6. Whitney
    June 5 at 05:08PM

    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 at 08:15AM

      Closed! 🙂

  7. Michelle
    July 28 at 10:07AM

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

    • Ruth Soukup
      July 29 at 06:48AM

      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.

  8. Staci
    August 23 at 11:28AM

    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).

  9. August 31 at 05:21PM

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

  10. Desirae
    September 25 at 01:01PM

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

  11. Brian
    December 21 at 12:45PM

    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.

  12. Anonymous
    January 23 at 12:18PM

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

  13. Annette G
    January 23 at 12:21PM

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

  14. Tiffany
    July 4 at 10:20PM

    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.

  15. September 11 at 01:44PM

    Hi! This sounds yummy, but I’m wondering what I could substitute for red wine? I’m leaning toward beef broth, but wondered your thoughts. Thanks!

  16. Stacee
    January 15 at 10:11PM

    You will need to broil this for much longer if you do not like pink meat. I followed the cooking instructions at first but had to adjust when I sliced the meat & realized it was much rarer than my family prefers.

  17. Heidi
    May 28 at 09:03AM

    I just wanted to note that cuts like London broil or flank steak should always be cut “against the grain” when you serve, for the most tender results. Thanks for all your recipe ideas!

  18. Sara Beth Anders
    June 1 at 09:37AM

    Yummy. I usually have to cut part of the London Broil off before I start cooking it. My section goes in later as my family likes no pink, but I don’t care for it to be any more than Medium when I eat it. LOL. But having the 2 sections lets us both enjoy our dinner.

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