This tender oven London broil is the ultimate budget-friendly glow-up—an inexpensive cut of beef transforms into a buttery, delicious masterpiece thanks to a rich balsamic marinade and a foolproof reverse sear that locks in all the juiciness.
If there’s one thing I love, it’s taking a big, cheap cut of meat and making it melt-in-your-mouth magical—because who has time for dry, sad steak? This tender oven London broil gets a major makeover with a tangy, garlicky balsamic marinade that does all the heavy lifting while you sit back and look fabulous.
London broil is the ultimate dinner party or Valentine’s Day power move—it’s effortlessly elegant, shockingly affordable, and so juicy and flavorful that your guests will think you went full gourmet (when really, the marinade did all the work). Pair this juicy, balsamic-marinated London broil with a plate of rich, creamy fettuccine Alfredo, and you’ve got a low-effort, high-reward dinner that feels like a high-dollar steakhouse.
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Why You'll Love This Tender London Broil with Balsamic Marinade
Budget-Friendly Gourmet – Transforms an inexpensive cut into a melt-in-your-mouth masterpiece for minor ducats.
Big, Bold Flavor – The balsamic marinade packs a perfect punch of tangy, savory, and slightly sweet goodness.
Tender & Juicy – The marinade plus a reverse sear guarantees steakhouse-quality tenderness.
Perfect for Entertaining – Impressive enough for date night or a dinner party, but effortless to make.
Leftovers are a Dream – Slice it up for epic sandwiches, salads, or grain bowls the next day!
Ingredients
This London broil is all about bold, balanced flavors—deep, tangy balsamic vinegar meets the umami punch of soy and Worcestershire, while garlic powder and Italian seasoning bring warmth and depth, and a touch of brown sugar rounds it all out with the perfect hint of caramelized sweetness.
- 1-½- to 2-pound London broil steak
- Soy sauce
- Balsamic vinegar
- Worcestershire sauce
- Olive oil
- Brown sugar
- Salt
- Garlic powder
- Italian seasoning
- Black pepper
See recipe card for quantities.
How to Make Tender London Broil
I'm about to let you in on a kitchen secret: You can transform a cheap cut of beef into a buttery masterpiece with a marinade and some time in a low oven. Let's go!
Tenderize the Steak: Feeling a little stabby? Grab a fork and take it out on your London broil—those tiny holes help the marinade work its magic and make every bite extra tender (plus, it’s oddly satisfying).
Marinate: In a bowl or resealable bag, whisk together balsamic vinegar, soy sauce, Worcestershire sauce, olive oil, brown sugar, Italian seasoning, garlic powder, baking soda, salt, and pepper. It may fizz with the addition of the baking soda, which is totally normal. Add the steak, ensuring it's fully coated. Cover and refrigerate for at least 4 hours, preferably overnight.
Bring to Room Temp: Remove the steak from the marinade and let it sit at room temperature for 30-45 minutes before cooking. Pat it dry with paper towels to promote a great sear later.
Low & Slow in the Oven: Preheat oven to 275°F (135°C). Place the steak on a baking sheet. Roast for 15 minutes per pound or until the internal temperature reaches 125-130°F for medium-rare (adjust for desired doneness), turning the meat halfway through the cooking time. For a 2-pound London broil, I cooked 15 minutes on one side, flipped the meat, and cooked 15 minutes on the other side.
Reverse Sear: Heat a heavy skillet (preferably cast iron) on the stove over high heat with a little oil. Pat the steak dry with paper towels. Sear the steak for 1-2 minutes per side until a darker brown crust forms.
Rest & Slice:
Transfer the steak to a cutting board and let it rest for 10 minutes before slicing across the grain for maximum tenderness. Slicing as thinly as possible will pay dividends in super tender pieces. Tent the steak with aluminum foil while resting if desired to keep it from drying out.
Hint: For the ultimate flavor boost, pat the steak as dry as possible before searing—it helps create that gorgeous, caramelized crust instead of steaming in leftover marinade.
What is London Broil?
Despite its name, London broil isn’t a specific cut of meat—it’s a cooking method that became so popular the name stuck. Traditionally, London broil refers to top round steak, a lean and somewhat tough cut from the hindquarters (or round) of the cow. However, some butchers label flank steak or even sirloin as London broil. Since these cuts have minimal marbling, they benefit from marinating and tenderizing to break down the fibers and enhance juiciness. When cooked properly—like in a low oven followed by a reverse sear (oddly enough, no broiling)—London broil transforms from tough and chewy to tender, flavorful perfection.
Substitute for London Broil
If you’re looking to mix things up or don’t have a London broil on hand, try flank steak or skirt steak. These cuts are both lean and flavorful and work well with a marinade and reverse sear.
Variations
Here are some delicious variations on the traditional balsamic London broil:
Garlic Lover’s Marinade
If you're a garlic fan, double the amount of garlic powder or add fresh minced garlic to the marinade.
Spicy Kick
Add a teaspoon of red pepper flakes or cayenne pepper to the marinade for a bit of heat. If you like a smoky flavor, try smoked paprika or chipotle powder to give the steak a deeper spice profile.
Balsamic & Coffee
Try adding a tablespoon of brewed coffee or espresso to the marinade. The coffee adds depth and an umami flavor that complements the balsamic.
Equipment for London Broil
To make Balsamic London Broil with Reverse Sear, here’s the equipment you’ll need:
Meat Mallet or Fork: For tenderizing the London broil before marinating. A meat mallet is ideal, but a fork can work just as well.
Mixing Bowl or Zip-Top Bag: To mix the marinade ingredients and coat the steak thoroughly. A resealable plastic bag is especially handy for massaging the marinade into the meat (if you're into that kind of thing).
Baking Sheet: To cook the steak in the oven.
Instant-Read Meat Thermometer: To check the steak’s internal temperature, ensuring it’s cooked perfectly. This will help you get your desired doneness without overcooking.
Cast Iron Skillet or Heavy Skillet: For the reverse sear. Cast iron retains heat well, providing a perfect, crispy crust when you sear the steak on the stovetop.
Tongs: To flip the steak easily while searing, avoiding piercing the meat and losing juices.
Cutting Board: For resting and slicing the steak after it’s cooked. Make sure it’s sturdy and has grooves to catch any juices.
Sharp Knife: For slicing the steak against the grain to ensure tenderness.
Aluminum Foil: (Optional) To tent the steak while it rests, keeping it warm and allowing the juices to redistribute.
Storage
To store cooked London broil and keep it fresh for later, let the meat rest at room temperature for about 10-15 minutes after cooking. This allows the juices to redistribute and prevents trapping steam when storing.
You can store the steak either whole or sliced. Slicing the meat will make it easier to use for leftovers like sandwiches or salads. However, storing it whole helps retain moisture and tenderness longer.
Wrap the steak tightly in plastic wrap, or place it in an airtight container. If you don’t have a container, you can also wrap it in aluminum foil. Make sure there’s minimal air exposure to avoid drying out the meat.
Store the wrapped or containerized steak in the refrigerator for up to 3-4 days. Make sure your fridge is at the proper temperature (below 40°F / 4°C) to prevent spoilage.
If you need to store it for longer, you can freeze the cooked steak. Wrap it tightly in plastic wrap and then in aluminum foil or place it in a freezer-safe ziplock bag. For best quality, freeze the steak within 2 hours of cooking. It will last up to 3 months in the freezer.
To reheat, avoid microwaving if possible, as it can dry out the meat. Instead, reheat it gently in a low-temperature oven (around 250°F / 120°C), or warm it in a skillet with a little bit of broth or water to keep it moist.
How to Make Tender London Broil
The secrets to a tender London broil? TLDR: A flavorful marinade for maximum juiciness, a slow roast followed by a sizzling reverse sear for the perfect crust, and slicing extra thin against the grain for melt-in-your-mouth bites.
FAQ
For best results, marinate the steak for at least 4 hours, but overnight (8-12 hours) is ideal. This allows the flavors to deeply penetrate the meat and tenderize it properly.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with tender oven London broil:
Tender Oven London Broil with Balsamic Marinade
Equipment
- meat mallet or fork for tenderizing the London broil before marinating
- mixing bowl or zip-top bag to mix the marinade ingredients and coat the steak thoroughly
- baking sheet to cook the steak in the oven
- instant-read meat thermometer to check the steak’s internal temperature, ensuring it’s cooked perfectly
- cast-iron or other heavy skillet for the reverse sear
- Tongs to flip the steak while searing
- cutting board for resting and slicing the steak after it's cooked
- chef's knife for cutting the steak thinly
- aluminum foil (optional) to tent the steak while it rests
Ingredients
- London broil 1-½ to 2 pounds
- ⅓ cup olive oil
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon Italian seasoning
- ½ teaspoon baking soda
- ¼ cup balsamic vinegar
- ¼ cup soy sauce
- 2 tablespoons Worcestershire sauce
- 2 tablespoons brown sugar
Instructions
- Tenderize the Steak: Using a fork or meat mallet, pierce the steak all over to help the marinade penetrate and break down tough fibers.
- Marinate: In a bowl or resealable bag, whisk together balsamic vinegar, soy sauce, Worcestershire sauce, olive oil, brown sugar, Italian seasoning, garlic powder, salt, and pepper. Add the steak, ensuring it's fully coated. Cover and refrigerate for at least 4 hours, preferably overnight.
- Bring to Room Temperature: Remove the steak from the marinade and let it sit at room temperature for 30-45 minutes before cooking. Pat it dry with paper towels to promote a great sear later.
- Low & Slow in the Oven: Preheat oven to 275°F (135°C). Place the steak on a baking sheet. Roast for 15 minutes per pound or until the internal temperature reaches 125-130°F for medium-rare (adjust for desired doneness). Flip the meat once approximately halfway through the cooking time.
- Reverse Sear: Heat a heavy skillet (preferably cast iron) over high heat with a little oil. Sear the steak for 1-2 minutes per side until a deeper brown crust forms.
- Rest & Slice: Transfer the steak to a cutting board and let it rest for 10 minutes before slicing. Make sure to slice across the grain and as thinly as possible with a sharp knife for maximum tenderness.
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