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Our Grilled London Broil recipe includes a fantastic marinade plus step-by-step cooking instructions, so your grilled steak turns out super tender and juicy.
What is London Broil?
I grew up thinking that London Broil was a specific cut of beef – and it’s what my parents cooked anytime we had steak for dinner. But I’ve since learned that London Broil is actually a method of cooking rather than a specific cut of beef.
When beef is cooked London Broil style, typically, the beef is marinated and grilled (or broiled) quickly until it’s done. The marinade – which can be a wet marinade or a dry rub – helps to flavor the beef as well as tenderize it.
What Cut of Beef Should I Buy to Make London Broil?
At the supermarket, you’ll often find packages in the meat case labeled as “London Broil” – which can be a little misleading at times. If the package doesn’t specifically tell you what cut of beef you are getting, ask the butcher. If he can’t tell you, don’t buy it.
There are three possible cuts of beef that are often packaged as London Broil:
- Flank Steak – A flavorful but somewhat pricey cut of beef. If your budget allows, this is a great option for this recipe.
- Top of the Round – A more budget-friendly cut of beef, this is what we used in our recipe today. When marinated, cooked, and sliced correctly – top of the round will be just as delicious and tender as a flank steak, and what we usually make ourselves.
- Bottom of the Round – Save your money and don’t buy this cut of beef for this recipe. When cooked as London Broil, the bottom round cut will be like chewing through old shoe leather. (It’s better suited for slow cooking or braising, not quick grilling.)
An eye of the round cut can also be used to make London Broil, but it requires that you butterfly it open for even thickness. In our opinion, it’s not worth the effort.
London Broil Marinade
You can make a delicious marinade with ingredients you have on hand in your pantry including:
- Fresh Garlic
- Balsamic Vinegar
- Worcestershire Sauce
- Soy Sauce
- Dijon Mustard
- Extra Virgin Olive Oil
- Honey
- Fresh Herbs – We chose thyme and rosemary.
- Salt & Pepper
For the best flavor and maximum tenderizing, allow enough time to marinate your beef for 12 to 24 hours before grilling.
Remove the beef from the marinade and pat dry with paper towels.
Allow the beef to sit at room temperature for around 30 minutes before you start to cook.
Tips & Tricks
- Don’t be tempted to constantly poke, prod or lift the steak while grilling. Once you’ve placed your meat on the hot grill grates, just let it grill for five minutes.
- Flip and leave it be again until the internal temperature reaches 125 degrees F when poked with a probe thermometer.
- Once you’ve taken the steak off the grill, cover it loosely with foil and let it rest for about 10 minutes before slicing.
- VERY IMPORTANT: Slice your London Broil against the grain and on a slant. The steak grain on a top round is top to bottom, so slicing on a slant, cuts against the grain. On a flank, the grain runs end to end, so a straight top to bottom slice will cut through the grain.
Frequently Asked Questions
- How do I serve London Broil? – We love serving our steak with this homemade Steak Butter. Or serve it with your favorite steak sauce.
- Can I cook London Broil ahead of time? You can, but this steak is best when it’s served right after grilling and resting.
- How do I store leftovers? Store leftover steak refrigerated for up to three days.
- How do I reheat leftovers? London Broil is best sliced and served cold for leftovers. If you must heat, slice what you need and heat just a few seconds in the microwave to remove any chill from the meat, but avoid overcooking.
- Can I freeze leftover steak? Yes, you can freeze it in an airtight bag or container.
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Grilled London Broil
Our Grilled London Broil recipe includes a fantastic marinade plus step-by-step cooking instructions, so your grilled steak turns out super tender and juicy.
Ingredients
2 pound London Broil, ideally Top of the Round or Flank cuts of beef
Marinade
2 garlic cloves, minced
1/4 cup soy sauce
1/4 cup Worcestershire sauce
1/4 cup Balsamic vinegar
2 tablespoons Dijon mustard
2 tablespoons extra virgin olive oil
2 tablespoons honey
1/2 teaspoon dry thyme
1/2 teaspoon dry rosemary
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
More olive oil and salt before grilling
Steak Butter, for serving
Instructions
- Pat steak dry and place into a gallon zip lock bag.
- Whisk garlic, soy sauce, Worcestershire sauce, Balsamic vinegar, Dijon mustard, olive oil, honey, thyme, rosemary, salt and pepper in a small bowl.
- Pour marinade into the bag with the steak, seal and refrigerate 12-24 hours.
- When ready to grill, drain and discard marinade and pat the steak dry with paper towels.
- Oil both sides and salt both sides with about a half teaspoon of kosher salt per side.
- Heat grill to its highest setting.
- Place the oiled steak over the hot grill and leave untouched for five minutes.
- Flip and cook for an additional three to five minutes, again not touching the steak except to stick with a probe thermometer occasionally.
- Remove to a platter once the internal temperature reaches 125 degrees F.
- Cover loosely with foil and let it rest for ten minutes.
- Slice with a sharp slicing knife against the grain, and on a slant. The steak grain on a top round is top to bottom, so slicing on a slant, cuts against the grain. On a flank, the grain runs end to end, so a straight top to bottom slice will cut through the grain.
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