Marinated London Broil

This make ahead beef dish is roasted in the oven after marinating overnight in the fridge. It is the perfect dish to serve for company or any special occasion.

Serve the beef with tons of the marinade

Why you need to add this Marinated London Broil to your repertoire.

  • The marinade takes less than 10 minutes to make in your blender
  • The beef marinates overnight, so this dish is perfect for entertaining.
  • The marinade is so good, you can pour it over oven roasted potatoes, a baked potato or hearty veggies.
  • You can serve everyone the perfect level of doneness. the ned pieces of the roast always cook up more “done” than the center cut which can be pre to medium rare.
  • The marinade is made of mostly pantry staples, and lemon juice, garlic, shallots and onion. So simple.
The center of the London Broil tends to stay rare. Folks who like it more cooked can enjoy the ends.

Ingredients in Marinated London Broil

  • London Broil roast
  • vegetable oil
  • soy sauce
  • fresh lemon juice
  • shallots
  • garlic
  • pepper
  • Worcestershire sauce
  • yellow onion

How to make Marinated London Broil-

  • Roughly chop the shallots, garlic and onion.
  • Toss into your blender along with vegetable oil, soy sauce, pepper, and fresh lemon juice.
  • Blend until frothy- it’ll look like a Frappuccino.
  • Pour 1/3 sauce onto the bottom of an oven proof baking dish- add a 3lb London Broil to the pan and cover with the rest of the sauce. Chill, covered, overnight or 8 hours.
  • Remove the beef from the fridge and let rest for 30 minutes at room temperature.
  • Bake at 350 for 30 minutes for medium rare or longer for a well more well done roast. Temp with a digital instant read thermometer to check for doneness.
Loads of onions and garlic

Common Questions-

Do you need to marinate the beef overnight?

Yes- the marinade needs at least 8 hours to tenderize and flavor this thick cut of beef.

Would bottled lemon juice work?

Yes- but fresh is always best.

Can I cook this on the grill?

The marinade, because of its high oil content, will probably flame up and cause the London broil to burn. Be very careful if you choose to grill. It’ll probably make a big mess. Heat the marinade in a sauce pan until simmering and let it cook for 30 minutes to kill off any bacteria from the raw beef before serving.

Would this work with pork shoulder?

It would probably be delicious with pork. I would cook it in a slow cooker or smoker for several hours to ensure the meat stays tender.

The soy has a lot of sodium. Is there a substitute?

Use low sodium soy sauce instead.

What to serve with marinated London Broil-

sliced London broil on a cutting board

Nutritional Information:

Based on 8 servings and 1/2 cup marinade per serving-

Calories- 698, Total Fat- 29 grams, Sat fat- 6 grams, Cholesterol- 150mg, Sodium 1157 mg, Total Carbs 56.7, Fiber 10.3 grams, Sugar- 25.7, Calcium- 13.2%, Iron- 31.5%, Potassium- 1125.6mg, Vitamin C 60.8%

Marinated London Broil

Recipe by Meggen Arthur Wilson Course: Main Course, Montana KitchenCuisine: AmericanDifficulty: Easy


Prep time


Cooking time






  • 3 lb London Broil

  • 1/2 cup fresh Lemon Juice

  • 1/2 cup soy sauce

  • 4 garlic cloves, peeled

  • 1 large shallot, peeled

  • 1 tsp fresh pepper

  • 1 TBSP Worcestershire sauce

  • 1 large yellow onion, peeled

  • 2 cups vegetable oil


  • In a blender, combine lemon juice, soy sauce, oil, garlic, onion, shallot, pepper and Worcestershire sauce. Blend until smooth and frothy- it will look like a frappuccino.
  • Pour a thin layer of the marinade in a glass baking dish. Top with beef. Pour remaining marinade over the top, cover and chill in fridge for two hours or up 8 hours. I’ve left it overnight and it fantastic.
  • Bake at 350 degrees for 30 minutes for medium rare. Let rest before slicing. Beef will continue to cook. Slice on a diagonal to serve. Serve with the marinade.
This dinner is for a crowd….

I’m not certain where my mom found the recipe or if she just dreamed it up one night. Full Disclosure: My mother is the fabulous and always entertaining Marci Arthur, owner of truffles & trifles, a gourmet cooking school in Orlando that has been in business for over 30 years. Before my mom had her shop, she was the original “hostess with the mostess.” She was President of the Florida Symphony Orchestra, a founding member of the Mt. Dora Art Festival, served on the Florida Audubon Board, so much more. She used to have these incredible 70’s cocktail parties at our family home in Tangerine, Florida on Lake Beauclaire and folks would drive in from Orlando. She’d wear blue silk kaftans, hire bartenders to serve chic cocktails and have incredible food.

My sister and I would watch the guests from our stairs and steal little sips of cocktails when no one was looking. I still picture her in the kitchen at the beach whipping up lime daiquiris for her and my aunties or stirring her incredible bolognese sauce all day. She was the kind of home cook that would drive an hour to shop at Gooding’s grocery store (back in the day) just to get the special ingredients she could not find in rural Lake county.

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  1. You actually make it seem so easy with your presentation but I find this topic to be really something which I think I would never understand. It seems too complex and extremely broad for me. I’m looking forward for your next post, I will try to get the hang of it!

    1. Meggen Wilson says:

      Thanks- Keep following us.

  2. I have been absent for some time, but now I remember why I used to love this website. Thanks , I will try and check back more frequently. How frequently you update your site?

    1. Meggen Wilson says:

      I try to update at least three to four times. Per week. Thanks for following me.