1. Grab a medium bowl and whisk together the soy sauce, Worcestershire sauce, minced garlic, onion powder, black pepper, and paprika until everything’s completely combined—about 30 seconds of good whisking.
2. Place your London broil steak in a shallow dish (a 9×13 baking dish works perfectly) and pour that marinade right over it. Flip the steak a couple times to make sure every inch gets coated, then cover tightly with plastic wrap and stick it in the fridge. Let it marinate for at least 4 hours, but overnight is when you’ll really taste the difference.
3. When you’re ready to cook, preheat your grill to medium-high heat—around 450°F if you’ve got a thermometer.
4. Pull that steak out of the marinade and pat it completely dry with paper towels until it practically squeaks (this is important for getting good char). Brush both sides generously with olive oil so it doesn’t stick.
5. Slide the London broil onto the grill and let it do its thing for about 5-7 minutes per side for medium-rare (125°F internal temp), or cook a bit longer if you prefer it more done. Don’t stress—just keep an eye on it since these steaks cook fast.
6. This part takes patience: remove the steak from the grill and let it rest for a full 10 minutes before slicing. I know it smells amazing, but trust me, this keeps all those juices inside the meat.
7. Slice thin against the grain (look for those muscle fibers and cut perpendicular to them). Pile those beautiful slices on a platter and watch them disappear!

Nutrition Information (Per Serving):

• Calories: 285
• Carbohydrates: 3g
• Protein: 34g
• Fat: 14g
• Fiber: 0g
• Sodium: 580mg
• Iron: 3mg (17% DV)
• Zinc: 5mg (45% DV)

This recipe provides excellent protein and essential minerals like iron and zinc, making it a nutritious choice for muscle health and energy.

Notes:

• Seriously, dry that steak well before grilling—wet meat steams instead of searing
• Every grill has its own personality, so trust your eyes and a meat thermometer over exact timing
• Slicing against the grain isn’t optional—it’s what makes this tender instead of chewy
• Low-sodium soy sauce prevents the marinade from being too salty
• Don’t skip the resting time or you’ll lose all those delicious juices on the cutting board

Storage Tips:

Store leftover sliced London broil in an airtight container in the refrigerator for up to 3 days. Don’t freeze this one after cooking—it gets tough and dry when thawed. Reheat gently in a skillet over medium heat with a splash of beef broth, or enjoy it cold sliced thin on sandwiches. Microwaving turns it into rubber, so avoid that route.

Serving Suggestions:

• Classic Steakhouse Style: Serve with loaded baked potatoes and sautéed green beans
• Summer BBQ Spread: Pair with grilled corn on the cob and creamy coleslaw
• Lighter Option: Slice over a mixed green salad with cherry tomatoes and blue cheese crumbles
• Sandwich Heaven: Pile thin slices on crusty bread with horseradish mayo and caramelized onions

Mix It Up (Recipe Variations):

Garlic Lover’s London Broil: Double the garlic to 4 cloves and add 1 tablespoon fresh chopped rosemary to the marinade for an herb-packed version that’s perfect for holidays.

Asian-Style London Broil: Replace half the soy sauce with teriyaki sauce and add 1 teaspoon fresh grated ginger for an Asian-inspired twist that’s amazing over rice.

Spicy Pepper London Broil: Add 1 tablespoon crushed red pepper flakes and 1/4 teaspoon cayenne pepper to the marinade for serious heat lovers.

Balsamic London Broil: Swap the Worcestershire sauce for balsamic vinegar and add 1 teaspoon honey for a tangy-sweet profile that works great in salads.

What Makes This Recipe Special:

This London broil recipe honors the traditional American steakhouse method of transforming an economical cut into something spectacular through smart marinating and proper technique. The balanced soy-Worcestershire marinade tenderizes the meat while building deep savory flavor, and the focus on high-heat cooking plus proper slicing against the grain ensures every bite is tender rather than chewy—proving you don’t need an expensive cut to serve impressive steak.