Mix soy sauce, olive oil, lemon juice, minced garlic, black pepper, rosemary, thyme, and red pepper flakes in a bowl. Stir until well combined.

Put the steak in a shallow dish and pour the marinade over it. Make sure the meat is covered evenly.

Cover and refrigerate for at least 4 hours, or overnight for best results. The longer it marinates, the more flavorful it becomes!

Note: Always marinate meat in the refrigerator to keep it safe from bacteria.

Preheat your grill or broiler to a high temperature.

Remove the London Broil from the marinade and let the excess drip off. Don’t discard the marinade.

Grill the meat for about 7-8 minutes on each side for medium-rare, or until it reaches your desired doneness. Use a meat thermometer to ensure it’s perfectly cooked.

Note: The internal temperature for medium-rare should be about 145°F.

Once cooked, transfer the beef to a cutting board and let it rest for about 10 minutes. This helps the juices redistribute throughout the meat, making it extra tender.

Slice the London Broil across the grain into thin strips.

Warning: Always slice against the grain! Cutting along the grain will result in tougher meat.