• Flank Steak – I prefer grass-fed beef for best flavor and nutrition, but any flank steak or cuts labeled London broil at the butcher shop (such as top round steak or coulotte) will work.
    • Olive Oil – Or avocado oil.
    • Coconut Aminos – Coconut aminos is a great gluten-free option (and this is why I prefer not to cook with soy), but you can also use soy sauce.
    • Lemon Juice – Acidic ingredients like lemon juice tenderize the meat. Fresh has the best flavor, but bottled is convenient. You can also substitute lime juice. Vinegars, such as apple cider vinegar, red wine vinegar, or balsamic vinegar, can also have a similar effect.
    • Worcestershire Sauce – This helps give the London broil marinade recipe deep flavor. While it adds a small amount of sugar, it’s negligible.
    • Garlic – Fresh garlic is the most flavorful, but jarred is fine for convenience. We’re using minced garlic cloves, so either will work.
    • Sea Salt & Black Pepper
    • Dried Herbs – I used oregano and thyme, but Italian seasoning or Texas brisket seasoning are also delicious.
    • Compound Butter – Mine uses a combination of butter, garlic, fresh chives, fresh parsley, and sea salt. Get the compound butter instructions here to top your London broil steak recipe, plus it includes options for using other herbs if you prefer.


    1. Mix London broil marinade. Add olive oil, coconut aminos, lemon juice, Worcestershire sauce, garlic, salt, black pepper, oregano, and thyme to large zip lock bag and mix together.
    2. Marinate. Add flank steak to the zip lock bag and squeeze out excess air. (Alternatively, you can mix up the marinade in a small bowl and pour it over the steak in a large bowl or baking pan.) Gently massage the marinade into the steak. Refrigerate for at least 2 hours, but no more than 12 hours.
    3. Make compound butter. Instructions to make compound butter can be found here.
    1. Broil. Remove steak from the marinade and place into a baking dish. Let it sit at room temperature while the broiler is preheating. Broil, flipping halfway through, until the internal temperature reaches 130 degrees F (for medium rare). If you prefer other doneness, check the temperature chart in my sirloin steak recipeor recommendations on the recipe card below.
    1. Rest. Remove steak from baking dish (so it doesn’t continue cooking!) and let it rest for 10 minutes.
    2. Slice. London broil should be thinly sliced against the grain, so that it’s nice and tender.


London broil in the oven cooks quickly under the broiler. The exact time will depend on how thick your steak is, but it takes about 6-7 minutes per side for a 1-inch-thick steak. Use a meat thermometer to cook it to 135 degrees F.

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