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This London broil recipe transforms a beef shoulder roast into tender and flavorful slices of melt-in-your-mouth meat. The beef is marinated overnight and then broiled in the oven, resulting in an impressive main dish for weeknights and entertaining.
This fuss-free London broil recipe starts with a simple marinade and ends with a beautifully broiled hunk of beef that slices like butter! Best of all? Preparing beef shoulder roast this way transforms it into a juicy and tender main dish that is as fancy as beef tenderloin but at a fraction of the cost.
What is a London broil?
London broil refers to how you cook specific large, lean beef cuts. It doesn’t necessarily describe the cut of beef. In short, London broil is typically made by marinating beef overnight before it’s broiled to perfection the next day.
Why you’ll love this recipe
All in all, this recipe is quick and easy. Just like beef shanks or sirloin tip roast, oven-cooked London broil can make an everyday home-cooked dinner feel like fine dining!
- Cost-effective. Marinating and broiling inexpensive cuts of beef results in meat that tastes like a million bucks!
- Simple, yet sophisticated. Like a ribeye roast, the ease of turning less sought-after cuts of beef into a steakhouse-quality main course may seem too good to be true but believe it! This marinated, broiled, and sliced London broil is just plain delicious.
- Endless serving options. Serve this tender, juicy sliced steak with any of your favorite sides, or load it into sandwiches, salads, wraps, and more.
The ingredients to make this London broil recipe are super simple, and there’s a good chance you already have the marinade ingredients in your kitchen. Here’s what you’ll need:
- Shoulder roast. Be sure to use a shoulder roast. It’s lean and tender, making it a fantastic option for marinating and broiling. In comparison, chuck roasts are fattier and better in dishes like pot roast and beef stew.
What cut of meat is best?
London broil has traditionally been made with flank steak and other tough cuts, like shoulder and top round roast because they benefit well from soaking in a marinade and broiling under high heat. Shoulder roast is my top choice for this recipe, but you can also use top sirloin, skirt, or even top round steak.
- Beef broth. Used as the flavorful base of the London broil marinade.
- Brown sugar. It adds the right amount of sweetness to the marinade and enhances the flavor of the beef.
- Garlic. A few cloves of garlic will always take juicy meat up a notch.
- Soy sauce. For a complex, umami element.
- Balsamic vinegar. The acidity tenderizes the beef while adding a sweet and tangy flavor.
- Worcestershire sauce. This versatile condiment is made with vinegar, molasses, salt, tamarind paste, and anchovies, thus enhancing the natural beefy flavors.
- Unsalted butter. This infuses a rich flavor into the beef.
- Olive oil. To help keep the meat moist under the hot broiler.
- Kosher salt and black pepper. For flavor.
- Herbs. I like to sprinkle some thyme or fresh oregano on top.
How do you cook London broil in the oven
London broil comes out of the oven tasting tender and juicy, and putting it all together is easier than you may think. Here’s how it’s done:
Step 1 – Marinate the beef
Whisk the beef broth, minced garlic, brown sugar, soy sauce, balsamic vinegar, and Worcestershire sauce together. Place the shoulder roast in a large ziplock bag, then pour the mixture over top. Seal the bag and refrigerate for at least 30 minutes or overnight.
Step 2 – Prepare the beef for roasting
Pat the marinated shoulder roast dry and rub it with the melted butter and olive oil. Season both sides with salt and pepper, then place it in a baking dish.
Step 3 – Broil the beef
Place the baking dish in the oven and broil until the meat reaches an internal temperature of 125ºF (check using a meat thermometer).
Step 4 – Rest, slice, and serve
Remove the roast from the oven, tent it with foil, and let it rest for 10 minutes. Afterward, thinly slice it against the grain using a sharp knife and brush it with the pan juices. Garnish with fresh parsley, then serve!
- You can marinate beef shoulder roast for a minimum of 8 hours or a maximum of 12 hours. Any longer and the beef will start to become mushy.
- The time it takes to broil will depend on the thickness of the meat and your preferred doneness. In this recipe, a 2 to 2½ pound shoulder roast was ready to eat after 15 minutes in the oven.
- Always let the beef rest under a sheet of foil for a minimum of 10 minutes after cooking. This seals in the juices and helps it reach a perfect medium-rare to medium (130ºF – 135ºF).
- Add a tablespoon of lemon juice to the marinade to tenderize the meat even more.
Marinade variations
Feel free to switch up the flavor of the London broil marinade with any of the following sauces:
What to serve with London broil in oven
Serve this delicious beef dish with a fluffy side of mashed potatoes and steakhouse-style veggies, like asparagus, spinach, broccoli, and carrots. Don’t forget to add a drizzle of chimichurri sauce, gravy, or compound butter on top!
Juicy slices of leftover London broil are also fantastic served on a soft sandwich roll (just like a brisket sandwich or cheesesteak), in salads, and when used to make beef stroganoff.
Storage instructions
To store: Place the leftover beef and pan juices into an airtight container and refrigerate for 3 to 4 days.
To freeze: Once the beef cools to room temperature, add it to a freezer-safe container or ziplock bag. Freeze for up to 2 months. Let the leftovers thaw in the fridge before reheating.
To reheat: Place the steak slices and juices in a pan on the stove with a teaspoon of oil. Cover and warm over medium-low heat.
Frequently asked questions
Absolutely! Place the marinated beef on a preheated 400°F grill and cook each side for 10 to 15 minutes. Meanwhile, simmer the leftover marinade on the stove until it thickens into a sauce. Brush the sauce over the beef halfway through cooking, then remove it from the grill, tent it with foil, and let rest before slicing.
Making this recipe in a slow cooker means you can skip the marinating process (like in short ribs). Instead, sear both sides of the meat in a skillet, then add it to the crockpot along with the marinade mixture. Cook on High for 5 to 6 hours or on Low for 8 to 10 hours. Let the beef rest for 10 minutes before slicing or shredding.
To slice London broil, you should cut the steak against the grain into thin slices. This will ensure that the meat is tender and easy to chew.
London broil should be cooked to an internal temperature of 130°F (54°C) for medium-rare, or 140°F (60°C) for medium.
More impressive beef recipes for entertaining
London Broil In Oven
Ingredients
- 2 lb shoulder roast
- 1 cup beef broth
- 2 tablespoons brown sugar
- 2 tablespoons soy sauce
- 1 tablespoon balsamic vinegar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Add the beef to a large ziplock bag.
- Whisk together the beef stock, brown sugar, soy sauce, balsamic vinegar, and Worcestershire sauce until combined. Pour over the beef, seal the bag, and refrigerate for at least 30 minutes or overnight.
- Preheat a broiler to high heat. Remove the beef from the ziplock bag and pat dry. Rub the melted butter and olive oil over it, then season with salt and pepper. Place in a baking dish.
- Broil for 15 minutes, flip, and broil for another 15 minutes or until it reaches an internal temperature of 125F.
- Remove the roast from the oven, cover it in foil, and let it rest for 10 minutes.
- Thinly slice it against the grain.
My family loved this london broil recipe- will make again!
That is what I like to hear!