Tender London Broil with Rosemary Marinade Recipe

Jump to Recipe Print Recipe

The Heart of Tender London Broil with Rosemary Marinade Recipe

There’s something truly satisfying about firing up a simple cut of beef and coaxing out its full, tender flavor with a few fresh herbs and a well-balanced marinade. The Tender London Broil with Rosemary Marinade Recipe has always been one of my favorite go-to dishes when I want to impress without fuss. It’s like having a little secret weapon for a weeknight dinner or a weekend gathering.

You’ll notice that the marinade is both earthy and bright—the rosemary brings a lovely piney freshness that pairs beautifully with the rich, silky meat. And when you slice the London Broil thinly against the grain, you get those melt-in-your-mouth strips that make this dish feel gourmet but without the fancy fuss.

I love the flexibility here—you can marinate it early in the day or even overnight, and it’s great on the grill or under a broiler if you’re indoors. This recipe really celebrates simple ingredients and technique, and I think you’ll enjoy making it as much as eating it.

Ingredient Breakdown

• London Broil (flank steak or top round): This lean cut is perfect for marinating and quick grilling. You can substitute flank steak easily; avoid thicker steaks which need longer cooking.
• Olive oil: Adds silkiness to the marinade and helps with caramelization on the grill; try avocado oil as a neutral alternative.
• Garlic powder: An easy way to boost savory depth; you can swap in minced fresh garlic for a sharper punch.
• Low-sodium soy sauce: Brings umami and salt without overpowering; tamari works well if gluten-free is needed.
• Freshly cracked black pepper: Gives that bright, peppery bite; freshly ground is best for aroma.
• Fresh rosemary: The star herb here—its woody, pine-like fragrance infuses every bite. If fresh isn’t available, dried rosemary can be used but reduce quantity by half to avoid toughness.

Before You Begin

Preparing for success means gathering everything ahead, so you’re not scrambling mid-recipe. Chop your rosemary finely so it blends well in the marinade, and measure out all marinade ingredients before combining. If you’re grilling, preheat your grill to medium-high about 15 minutes before cooking. For an indoor method, preheat your broiler and line the pan for easy cleanup.

How to Make Tender London Broil with Rosemary Marinade Recipe

1. Prepare your marinade: In a medium bowl, whisk together olive oil, soy sauce, garlic powder, freshly cracked black pepper, and the finely chopped fresh rosemary. Notice the herbal aroma starting to build.
2. Marinate your beef: Place the London Broil in a resealable bag or shallow dish. Pour the marinade over the meat, making sure it’s evenly coated. Seal tightly and refrigerate for at least 4 hours, preferably overnight. You’ll notice the meat softening slightly as the rosemary and soy work their magic.
3. Preheat your grill: Get your grill to a medium-high heat—this lets you develop those crisp-edged sear marks without overcooking the inside.
4. Grill to perfection: Take the beef out of the marinade and let the excess drip off—too much liquid can cause flare-ups. Grill on each side for 5 to 7 minutes until you reach medium-rare, aiming for an internal temperature of about 130°F. You’ll see juicy caramelization on the surface and smell that warm, savory sizzle.
5. Rest before slicing: This is key—let the meat rest on a cutting board for 10 minutes. Resting lets the juices redistribute, so every bite is juicy and tender. Remember to slice thinly against the grain to break up muscle fibers and maximize tenderness.

Creative Variations for Tender London Broil with Rosemary Marinade Recipe

• Citrus zing: Add a tablespoon of lemon or orange juice to your marinade for a fresh brightness that cuts through the rich meat.
• Spicy kick: Stir in crushed red pepper flakes or a dash of smoked paprika for warm, smoky heat.
• Herb mix-up: Swap rosemary for thyme or add chopped fresh parsley for a slightly different herbal note.
• Make it a salad topping: Use the sliced broil over a bed of mixed greens, cherry tomatoes, and shaved Parmesan for an elegant, protein-packed salad.
• Sandwich style: Pile the thin slices on crusty bread with horseradish cream and arugula for a gourmet sandwich experience.
• Oven broil method: Don’t have a grill? Broil the steak on a rimmed pan close to the heat source for the same delicious caramelization.

Storage, Freezing & Reheating

• Refrigerate: Keep leftovers in an airtight container for up to 3 days. Reheat gently to preserve tenderness.
• Freeze: Wrap tightly in plastic wrap and foil or use freezer bags. Best quality within 2 months.
• Reheat tip: Warm gently in a skillet with a splash of broth or water to prevent drying out.
• Serve cold: Thin slices are great cold in salads or sandwiches, making leftovers versatile and tasty.

Tender London Broil with Rosemary Marinade Recipe FAQs

• Can I use other cuts besides London Broil? Yes! Flank steak or top round work well. Just adjust cooking time if the cut varies in thickness.
• How long should I marinate? Aim for at least 4 hours; overnight is even better for maximum flavor and tenderness.
• What if I don’t have a grill? No worries—broil in your oven on high heat about 4 inches from the source for similar results.
• How do I know when it’s done? Medium-rare is ideal; use an instant-read thermometer aiming for 130°F internal temperature.
• Why slice against the grain? Slicing against the grain shortens muscle fibers, making each bite more tender and easier to chew.

Print