Making a tender, flavorful London broil can be tricky – we know we’ve had our share of tough top sirloin steaks. But, we’ve got the perfect solution in this easy homemade marinade.

A raw steak sits on parchment paper with a jar of marinade beside it, both placed on a dark tray in a kitchen.

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Want the juiciest, most flavorful London broil ever?

Our game-changing marinade recipe is your answer! London broil can often turn out tough, but this bright, herby blend transforms it into a melt-in-your-mouth main dish. We combine zesty lemon, robust garlic, aromatic herbs, and a secret umami booster for a marinade that packs a flavor punch while also tenderizing the meat.

Back in the day, a top sirloin steak was the steak of champions for the budget-minded cook. We weren’t shelling out for dry-aged ribeyes. We were stretching our grocery dollars with this lean, no-nonsense cut. And the secret weapon? A good, long soak in a bottle of whatever Italian dressing happened to be on sale.

But, we knew there had to be a better way… So we perfected a homemade Italian dressing that was the necessary level up for this old-fashioned mariande.

The result? A London broil that’s incredibly juicy and loaded with classic Italian-inspired flavors. Plus, this versatile marinade doubles as a punchy salad dressing or marinade for chicken, pork, or shrimp.

Why marinate London broil?

This classic marinade is the best way to take your London Broil from tough to tender. Since it’s a tougher cut of meat, it benefits from the tenderizing qualities of vinegar and lemon juice in the marinade, much like a flank steak marinade.

The vinegar and lemon juice help break down the tough muscle fibers in the meat, resulting in tender beef. The fat from the olive oil infuses flavor into the meat, as London Broil is a lean cut of beef, it can use the help. The spices add an earthy vibe, while the Dijon mustard adds a bit of tang and helps bind the marinade ingredients together.

Finally, the garlic and the parmesan cheese add a pungent, umami flavor that takes your steak to the next level. Not sure why umami is so important? Learn more about what is umami to understand why its an essential part of a marinade.

Top view of a variety of ingredients in bowls on a black hexagonal tile surface, including spices, a lemon, garlic, and a bowl of liquid.

London Broil Marinade Ingredients

Ok, we get it. This is a long list of ingredients. But trust us when we say this may be your new go-to Italian dressing – not just another steak marinade.

  • Olive Oil – This is the base of the marinade, helping to infuse all the other flavors into the meat and keeping it moist while cooking.
  • White Wine Vinegar – A little acidity helps tenderize the meat and adds a touch of brightness to the flavor profile. You can also use red wine vinegar, apple cider vinegar, or balsamic vinegar. 
  • Lemon Juice – Another source of acidity, lemon juice adds a zesty kick that complements the savory ingredients.
  • Dijon Mustard – This tangy condiment adds a deeper layer of flavor and helps to bind the marinade together.
  • Grated Parmesan Cheese – A surprising ingredient, the cheese adds a touch of savory umami flavor and richness to the marinade.
  • Garlic – Infuses the meat with its pungent and aromatic essence.
  • Erythritol (Optional) – This sugar substitute is for those following a low-carb diet. You can omit it if you don’t need it.
  • Dried Herbs – The combination of parsley, oregano, basil, and thyme adds an herbal earthiness to the marinade, creating a well-rounded flavor profile.
  • Red Pepper Flakes – Add a kick of heat. You can adjust the amount depending on your spice preference.
  • Salt and Pepper

How to Make This Easy London Broil Marinade

  • Combine Ingredients: Add everything together in a small bowl and whisk. 
  • Alternatively, add it all to a mason jar and shake to combine
  • Marinate the steak: Pour marinade over the top sirloin steak in a large resealable bag. Squeeze the air out, seal, and let marinade for 8 to 16 hours. 
  • Cook as desired. We love our grilled london broil recipe for easy family meals.
  • The key to cooking a top sirloin steak so that its not gray, bland and chewy is not skipping this marinade, making sure you understand the perfect steak temp (no more than medium for this cut) and to slice this cut against the grain into thin strips. Don’t know how? We’ve got a guide on how to cut against the grain so you can master slicing any cut.

Expert Recipe Tips

  • Marinate Like It Matters: This isn’t a suggestion. It’s an essentual step if you don’t want to break your jaw chewing all night. London broil is a lean cut of beef, and marinating for at least 8 hours, but ideally overnight, is crucial for tenderizing the meat. Don’t be tempted to skip this step.
  • You can add a tablespoon of soy sauce or Worcestershire sauce if you don’t have grated parmesan on hand as a substitute.
  • Want a little more sweetness? Add a little brown sugar or monk fruit sweetener to the marinade. 
  • You can swap the dried herbs for Italian seasoning to make your life easier. But we like controlling the balance of each. 
A medium-rare Top sirloin roast sliced into pieces, garnished with herbs and a dollop of compound butter on top.

More Marinades

This simple marinade is as versatile as it is easy to make. Toss it over your London broil, throw the steak on the grill, and emerge victorious over the dinnertime blues. Remember, a little effort goes a long way. This easy marinade might not be rocket science, but it’ll make this budget cut taste amazing.

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London Broil Marinade

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Prep: 5 minutes
Marinate Time: 8 hours
Total: 8 hours 5 minutes
Servings: 8
A raw steak sits on parchment paper with a jar of marinade beside it, both placed on a dark tray in a kitchen.
This London Broil marinade recipe upgrades the classic bottled dressing version with a homemade blend that's bursting with fresh flavors. Versatile enough for any protein or as a salad dressing, it's a must-have for your kitchen.


  • ½ cup Extra virgin olive oil
  • 2 tbsp White Wine Vinegar
  • 2 tsp Lemon juice
  • 1 tsp Dijon Mustard
  • 1 tsp Grated Parmesan Cheese
  • 2 cloves Garlic minced
  • Erythritol if desired
  • 1 tsp Parsley dried
  • 1 tsp Oregano dried
  • ½ tsp Basil dried
  • ½ tsp Thyme dried
  • ½ tsp Red Pepper Flakes
  • ½ tsp Salt
  • 1/4 tsp Pepper


  • Add everything together in a bowl and whisk to combine.
  • Alternatively, add it all to a mason jar and shake to combine.
  • Pour over London broil and let marinade for 8 to 16 hours.
  • Cook as desired


Serving: 1serving | Calories: 126kcal | Carbohydrates: 1g | Protein: 0.3g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Cholesterol: 1mg | Sodium: 166mg | Potassium: 15mg | Fiber: 0.2g | Sugar: 0.1g | Vitamin A: 55IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 0.3mg
Course: condiment
Cuisine: American
Author: Kita Roberts

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Recipe FAQs

How should I marinate the London Broil steak? 

You can use an airtight container, plastic bag, or baking dish to allow the London Broil to soak up the flavorful marinade. 

What other cuts of meat can I use this marinade for?

This London Broil marinade recipe is perfect for tougher cuts of beef like flank steak, top round steak, skirt steak, and top sirloin steaks. But you can also use it for other types of meat like chicken, pork, and even shrimp – but shorten the time in marinade.

Can London broil be marinated too long?

Yes. Any cut of meat can be marinated too long. The acidty in the marinade helps to tenderize the meat, but if marinated for more than 16 to 24 hours, you can alter the texture of the meat.

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Well, Hey, Y’all.

Kita is a multi-talented individual, boasting numerous accomplishments such as being an award-winning recipe developer, world-traveled professional photographer, and journalist. As the lead creative force behind Girl Carnivore®, she is widely recognized as an authority on all things meat.


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  1. How much would you say the meat you have pictured weighs? I don’t think you would want to go with too large a piece?

    1. Great Q Mr. Jim, and I will update the recipe to include that note. It was about 1 1/2 lbs so you would need to scale the recipe up for a larger cut. I often make two bottles. One to use for the marinade and one as a salad dressing to have on hand for 3 to 4 days.