London Broil Marinade
by Sommer Collier — last updated on Oct 10, 2025 
It’s easy to make tender, juicy London Broil in the oven with our perfectly savory, sweet, and slightly spicy London Broil Marinade. Plus, we offer a step-by-step guide for how to cook London broil perfectly everytime!
London Broil + Why We Love it
Almost 26 years ago, when Lieutenant Dan and I were newlyweds, we would cook certain meals to feel fancy on a small budget. Some of our heavy hitters included jambalaya, pain perdu, bread pudding, and of course, London Broil.
London Broil is not actually a particular cut of meat… Rather, the name refers to the high-heat cooking technique used. The meat is typically a section of Top Round, which was a favorite of ours because it’s technically a steak, but usually cheaper than finer cuts of steak. When you broil and slice it, you can enjoy London Broil even on a newlywed budget.
Sommer’s Recipe Notes
The key to making a fabulous Top Round Steak is to score it, marinate it, and broil it under high heat. Scoring the top and bottom allows the marinade flavors to soak deep into the beef.
This simple and flavorful London broil marinade combines salty, sweet, and spicy ingredients for a robust flavor that pairs well with anything!
Broiling a London broil creates a crispy exterior and a tender medium-rare interior you’ll love.
London Broil Marinade Ingredients
- London broil – cut from the Top Round (also known as top-round steak)
- Dijon mustard – a tangy and spicy mustard
- Light brown sugar – the mellow sweetness also helps to tenderize the meat
- Orange juice – adds flavor to the marinade, but the citrus taste is minimized once the steak is cooked
- Soy sauce – I suggest low-sodium soy sauce (or sub coconut aminos)
- Fish sauce – funky and sweet, this sauce adds a great umami flavor (or Worcestershire sauce)
- Fresh ginger – peeled and grated
- Garlic – minced
- Crushed red pepper flakes – for a nice kick of heat, but entirely optional
Substitutions
Most often, “London Broil” at the grocery store is, in fact, a cut of top round roast. However, there are a few tasty alternative cuts of beef that pair well with this delicious marinade.
Flank steak, sirloin steak, skirt steak, bavette steak, and hanger steak have a similar taste and texture. Brisket is a bit tougher, but it will still tenderize beautifully when marinated.
How to Marinate and Cook London Broil
Tips for Success: Use a sharp knife to score the top and bottom of the London broil, cutting ¼ inch deep, in long strokes, spacing the cuts about ¾ inch apart. Scoring the meat has several benefits… A) It allows the marinade to soak deeper into the beef for better flavor, B) helps the heat to penetrate the beef deeper for even cooking, and C) enhances the overall crispy-on-the-outside yet tender-in-the-middle texture.
Find the full London Broil Marinade recipe with ingredient proportions, detailed instructions, and a video tutorial in the printable form at the bottom of the post.
What to Serve with London Broil
Potatoes are an excellent choice to serve with meat, of course! Pair the steak with tender roasted potatoes, fluffy baked potatoes (you’ll love our foolproof microwave method), mashed potatoes, or hasselback potatoes for a cozy starch.
Any veggie goes perfectly with a well-cooked steak. Keep things simple with a side of roasted broccoli or steamed broccoli, air fryer asparagus, air fryer green beans or brussels sprouts, or sauteed mushrooms.
The sweet, spicy, and savory flavor of London Broil pairs well with Tex-Mex-style sauces. In the photos, we serve the steak with a rich avocado crema sauce and fresh sliced green onions. Or try other delicious toppings like creamy chimichurri sauce, unbelievably flavorful cowboy butter, or a rich cognac cream sauce.
Thin strips of broiled top round are also great to enjoy in sandwiches and wraps, on salads, or loaded into burritos or tacos! Or use them in any recipe that calls for cooked steak, like steak fajita roll ups.
Frequently Asked Questions
You can broil steak as-is. However, a lean cut of meat, like top round or flank steak, will be tough without first marinating. The marinade contains acid, sugar, and salt, which break down the protein fibers of the meat, making it tender.
Yes, you should only marinate steak for up to 24 hours. Between the 3-24 hour range, you get a nice tenderization. But any longer and you run the risk of the meat becoming over-tenderized and mushy.
Wrap well and keep in the fridge for up to 3 days.
To freeze, wrap cooled leftovers tightly in plastic wrap, then wrap in a layer of aluminum foil for extra protection. Freeze for up to 3 months and thaw in the fridge overnight.
Sure! Skip the ginger and add fresh rosemary, thyme, oregano, and/or chive! A little lemon zest is also a nice touch!
Looking for More Easy Beef Recipes?
London Broil Marinade Recipe
Video
Ingredients
- 2 – 2 ½ pounds London broil
- 3 tablespoons Dijon mustard
- 3 tablespoons light brown sugar
- 3 tablespoons orange juice
- 2 tablespoons soy sauce
- 2 tablespoons fish sauce
- 2 tablespoons grated fresh ginger
- 5-6 cloves garlic minced
- ½ teaspoon crushed red pepper flakes
Instructions
- Place the London broil on a cutting board. Use a sharp knife to score the top and bottom of the London broil, cutting ¼ inch deep, in long strokes, across the surface, spacing the cuts about ¾ inch apart. Then turn the London broil and score again, in perpendicular direction, to create a checkerboard pattern. Turn the London broil over and repeat on the other side. See photos for a reference.
- In a small mixing bowl, combine the Dijon mustard, brown sugar, orange juice, soy sauce, fish sauce, ginger, garlic, and crushed red pepper. Mix well.
- Place the London broil in a rimmed baking dish, or in a gallon zip bag. Pour the marinade over the top. If using a dish, cover the dish with plastic wrap and place in the refrigerator. If using a plastic bag, squeeze the air out of the bag, and zip tightly. Shake the bag around, and place it in the refrigerator
- Marinate the London broil for at least 3 hours, but up to 24 hours.
- To cook the London broil, take the London broil out of the marinade, and discard the remaining marinade. Use paper towels to dry off both flat surfaces of the London broil.
- Preheat the broiler to 500°F. Move the top rack approximately 4 inches from the broiler. Set a large cast-iron skillet on the rack to preheat.
- Once hot, carefully place the London broil in the cast iron skillet. Broil for 4 minutes per side, flipping once, 8 minutes total.
- Remove from the oven and allow the London broil to rest for at least 5 minutes. Then slice into thin strips, against the grain, and serve warm.
Notes
To freeze, wrap cooled leftovers tightly in plastic wrap or place in a freezer-safe airtight container, like a plastic zipper bag. Then wrap in a layer of aluminum foil for extra protection. Freeze for up to 3 months and thaw in the fridge overnight.
They turned out juicy and full of flavors! Easy to make and delicious! Great step-by-step guide too.
Finally- I have been looking for a good london broil recipe! This was so divine, even my in laws loved it!
I can’t imagine london broil without this marinade now!! It adds so much flavor!! I will definitely be making sure I have all ingredients on hand. This will be great for Mother’s Day!
This london broil was everything that I wanted it to be and more! thank you so much for sharing this amazing recipe