This grilled London broil is delightfully tender and juicy and can be cooked to perfection in just a matter of minutes! My simple marinade uses a divine blend of seasonings to create an intensely flavorful cut of meat! Anyone can make a perfect steak with this easy grilled London broil recipe!
Best Grilled London Broil Recipe
A London broil is the perfect steak for an outdoor cookout. With the right marinade and a few tips and tricks, this fairly inexpensive cut of meet can be intensely flavorful and deliciously tender!
You don't have to be a seasoned cook to make the perfect London broil. It's the a great recipe for sharpening your skills on the grill!
🥘 Grilled London Broil Ingredients
You will need a few simple ingredients for the marinade and your London broil, that's it!
Grilled London Broil
- London Broil - 2 pound (typically 2 inches thick).
London Broil Marinade
- Balsamic Vinegar - ¼ cup.
- Worcestershire Sauce - ¼ cup.
- Soy Sauce - ¼ cup.
- Olive Oil - ¼ cup extra virgin olive oil (EVOO).
- Dijon Mustard - 1 tablespoon (or honey Dijon mustard).
- Garlic - 1 teaspoon garlic, minced.
- Ground Black Pepper - 1 teaspoon of ground black pepper (freshly ground is best).
- Kosher Salt - ½ teaspoon.
- Thyme - 1 teaspoon thyme or oregano (optional).
- Salt & Pepper - Optional, to taste.
*Be sure to see the recipe card below for ingredients, amounts & instructions!*
🔪 How To Make A Grilled London Broil
After you prepare and marinate your London broil, the rest goes very quickly! Clean and oil your grill, grab some measuring spoons, a Ziplock bag, and your grilling utensils and let's get started!
This recipe is for a 2 pound London broil which will serve about 6 people. You can always grab another one and double the marinade if you need to feed more!
Make The London Broil Marinade
- Tenderize the meat. Use a meat mallet to tenderize both sides of your 2 pound London broil. Then, use a sharp knife to cut the top surface in a criss-cross pattern, *Tenderizing and marinating your London broil is highly recommended as it helps tenderize this often-times tough, yet tasty, cut of beef.
- Make the marinade. Combine the marinade ingredients (¼ cup each balsamic vinegar, Worcestershire sauce, soy sauce, and olive oil, 1 tablespoon of Dijon mustard, 1 teaspoon minced garlic, 1 teaspoon of ground black pepper, ½ teaspoon of Kosher salt, and 1 teaspoon of optional thyme or oregano) in a brining container, bowl, or plastic storage bag.
- Marinate the beef. Put your London broil into the marinade, covering as much surface area as possible. Allow it to marinate for at least 30 minutes but preferably 2 or more hours (no more than 24 hours).
Grill The London Broil
- Warm the beef. If you have time, set your London broil out on the counter to come up to room temperature for 30-60 minutes before cooking. This helps ensure your beef will cook evenly.
- Preheat. Preheat your cleaned and oiled grill to 450-500°F (205-260°C).
- Dry. Once your London broil has come to room temperature, remove it from the marinade. Pat it dry with paper towels and discard the excess marinade. Salt and pepper to taste, if desired.
- Grill. After your grill has preheated, add the steak and cook it for 4-5 minutes per side for medium-rare.
- Rest. Once your London broil has reached your desired internal temperature, transfer it to a tray or cutting board and loosely tent a piece of foil over the top. Allow it to rest for 10 minutes then slice against the grain to serve.
No outdoor BBQ is complete without some delicious side dishes! Serve your London broil with roasted red potato wedges and a simple wedge salad for an easy dinner that everyone will love. Enjoy!
💭 Angela's Pro Tips & Recipe Notes
- Keep in mind that carryover cooking will add about 5°F as your beef rests.
- A London broil is best when cooked medium-rare to 'just barely' medium. I choose to pull mine from the grill to rest once it reaches an internal temperature of 130-135°F (54-57°C).
- To store: Leftover London broil can be stored in an airtight container and refrigerated (once it has cooled). It will keep for 3-4 days.
- To freeze: Wrap cooled leftovers in heavy-duty foil, then place them in a freezer bag or airtight container. Freeze for up to 3 months and thaw in the fridge overnight before reheating.
- To reheat: Reheat your London broil low-and-slow in an oven preheated to 250°F (120°C). Place it in a baking dish with a splash of beef broth and cover it with aluminum foil. Depending on how thick your leftover portion is, it may take up to 30 minutes to fully reheat. For near-perfect leftovers, give your steak a fast sear in a VERY hot skillet or frying pan.
❓ How Long Do You Grill A London Broil For?
For a perfectly medium-rare steak, I find that 4-5 minutes per side is just right. The most accurate way to determine your London broil's doneness is to check the internal temperature with a meat thermometer.
The levels of doneness are as follows: Rare is 120-125°F (49-52°C), medium-rare is 125-135°F (52-57°C), medium is 135-145°F (57-63°C), medium-well is 145-155°F (63-68°C), and well is 160°F+ (68°C+).
❓ How Do You Tenderize A London Broil?
A meat mallet tenderizer combined with a quality marinade is all you need! The acid in the marinade will help to tenderize the beef as it sits.
❓ What Is The Best Temperature To Grill A London Broil At?
I find that grilling a London broil at 450-500°F (205-260°C) perfectly seals in the flavors of the meat. Cooking beef at a lower temperature tends to dry it out.
😋 Best Grilled Recipes!
Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page.
Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Subscribe to the newsletter today (no spam, I promise)! Don't forget to tag me when you try one of my recipes!
📖 Recipe Card
Grilled London Broil
Ingredients
London Broil Marinade
- ¼ cup balsamic vinegar
- ¼ cup Worcestershire sauce
- ¼ cup soy sauce
- ¼ cup olive oil (extra virgin)
- 1 tablespoon Dijon mustard (or honey Dijon mustard)
- 1 teaspoon garlic (minced)
- 1 teaspoon ground black pepper (freshly ground is best)
- 1 teaspoon salt
- 1 teaspoon thyme or oregano (optional)
Grilled London Broil
- 2 lb London broil (typically 2 inches thick)
(Note: 2x or 3x only changes the ingredient list)
Instructions
London Broil Marinade
- Tenderize your London broil using a meat tenderizer mallet to pound both sides of the meat. Then, use a sharp knife to cut the top surface in a criss-cross pattern, *Tenderizing and marinating your London broil is highly recommended as it helps tenderize this often-times tough, yet tasty, cut of beef.
- Combine the marinade ingredients (balsamic vinegar, Worcestershire sauce, soy sauce, olive oil, Dijon mustard, garlic, black pepper, salt, and optional thyme or oregano) in a brining container, bowl, or storage bag.
- Put your London broil into the marinade, covering as much surface area as possible. Allow it to marinate for at least 30 minutes but preferably 2 or more hours (no more than 24 hours).
Grilled London Broil
- If you have time, set your London broil out on the counter to come to room temperature for 30-60 minutes before cooking. This will help your beef cook evenly.
- Preheat your cleaned and oiled grill to 450-500°F (205-260°C).
- After your London broil has come up to room temperature, remove it from the marinade and discard the excess. Pat the beef dry with paper towels and season with salt and pepper if desired.
- Once your grill has preheated, add the steak and cook it for 4-5 minutes per side (for medium-rare).
- Once your London broil has reached your desired internal temperature, transfer it to a tray or cutting board and loosely tent a piece of foil over the top. Allow it to rest for 10 minutes before you slice against the grain and serve.
Notes
- Keep in mind that carryover cooking will add about 5°F as your beef rests.
- A London broil is best when served medium-rare to 'just barely' medium. I choose to pull mine from the grill to rest once it reaches an internal temperature of 130-135°F.
- To store: Leftover London broil can be stored in an airtight container and refrigerated (once it has cooled). It will keep for 3-4 days.
- To freeze: Wrap cooled leftovers in heavy-duty foil, then place them in a freezer bag or airtight container. Freeze for up to 3 months and thaw in the fridge overnight before reheating.
- To reheat: Reheat your London broil low-and-slow in an oven preheated to 250°F (120°C). Place it in a baking dish with a splash of beef broth and cover it with aluminum foil. Depending on the thickness of your beef it may take up to 30 minutes to fully reheat. For near-perfect leftovers, give your steak a quick sear in a VERY hot skillet or frying pan.
Danelle Allen says
I have always had a really hard time with London broil. I followed this exactly and my London broil was excellent !
.
Rick says
I followed this recipe exactly, cooking on a BBQ grill with charcoal using the reverse-sear method. It came out fantastic! I think the marinade was the secret. The flavor it added to the London Broil was of the chain. I highly recommend this recipe, which I rarely do. Try it, you'll love it!