This Grilled London Broil is juicy and flavorful and cooks in just a matter of minutes. Making shallow cuts on each side of the meat helps it cook up just right and lets the flavor of the marinade really get into the meat.
If it isn’t already, London Broil should be a part of your regular dinner rotation. It’s an inexpensive cut of meat that can feed a large family and it’s super easy to cook. The only problem with cooking London Broil is that if you’re not careful, you’ll end up with dry, chewy, bland meat that is an unappetizing grey color.
But no worries thanks to Cook’s Country.
This recipe from Cook’s Country helps ensure juicy, flavorful steak that’s cooked just right. For the flavor, the steak is marinated for 2 hours in soy sauce, garlic, ketchup, balsamic vinegar, and a bunch of herbs.
The marinating takes place at room temperature. Not only does marinating at room temperature shorten the marination time, bringing the meat to room temperature before grilling helps to cook it more evenly.
The meat is crosshatched (shallow cuts done diagonally in each direction) on both sides. This not only helps the meat absorb more flavor, but helps the inside cook before the outside overcooks and develops that unsightly grey appearance.
The London Broil stays on the grill for just a short time since it should be served medium rare for tenderness. The meat is flipped over every minute to ensure it cooks evenly.
You won’t taste more flavorful London Broil than this!
Serve with steak sauce or even better, horseradish sauce, for a special, but economical family supper.
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Grilled London Broil
Ingredients
- 1 (1 1/2 to 2-pound) London Broil,, should be about 1 1/2 inches thick
- 1/2 cup soy sauce
- 2 tablespoons balsamic vinegar
- 2 tablespoons ketchup
- 3 cloves garlic,, minced
- 1 1/2 tablespoons vegetable oil
- 1 teaspoon chopped fresh rosemary
- 1 teaspoon chopped fresh thyme
- 1/2 teaspoon dried rubbed sage
- 1 1/2 teaspoons coarsely ground black pepper
- 1 teaspoon paprika
Instructions
- Using a sharp knife, cut a 1/2-inch crosshatch pattern, 1/4-inch deep, on both sides of steak.
- Place in a 1 gallon ziptop bag.
- Place remaining ingredients, EXCEPT black pepper and paprika, in a blender.
- Process for 30 seconds and pour into ziptop bag with steak. Turn to coat steak and let sit at room temperature for 2 hours.
- Turn all burners on a gas grill to high. Cover and let heat for 15 minutes.
- Mix together black pepper and paprika.
- Remove steak from marinade and pat dry with paper towels. Season with pepper/paprika mixture.
- Place London Broil on grill. Grill for 1 minute and then flip over. Continue to flip every minute until temperature reaches 125 degrees for medium rare or 130 degrees for medium. Total cooking time should be 5 to 9 minutes.
- Let rest 10 minutes before slicing.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe Source: slightly adapted from Cook’s Country Aug/Sept 2012
Disclosure: This post may contain affiliate links.
Excellent meal!
I have made this recipe several times and it always turns out great! My only tweak to the instructions would be on the cook time. Maybe the pieces I buy are thicker than I realize but find myself having to cook on the grill for more like 8-10 minutes to achieve a nice medium rare.
This is really very good I’ve made it I think four times already since I found this recipe I did screw up and add the paprika and the pepper in the initial mix but it came out delicious anyway thanks for posting
Amazing recipe. I’ve made this many times. My family loves it. Thank you for the recipe!
Excellent flavor and was pretty tender! Will definitely make again!
Juicy!
That was easy and delicious! Thank you!!
Best way to grill a London broil. Until I found this recipe I stayed away from grilling it.
This is my go to method for grilling tasty juicy London broil
I only had 30 minutes to marinate, but still turned out great. I cooked the leftover marinade, adding a cup of beef bouillon and couple of teaspoons of cornstarch (premixed in water). This made a great steak sauce. Sort of A-1-ish, but not as heavy.
Wonderful recipe! Very tender. I usually don’t care for London broil but this has totally changed my mind. Marinated for 24 hours. Nice flavor too!
G’day,
I really want to try this dish, but being an Aussie I’ve got no idea what “London Broil “, as a cut of meat, is?
I do have an idea but would like clarification please.
G’day Ian. I haven’t made this recipe yet, but I saw your comment. Here’s what I found as an answer to you:
What is London Broil?
“London broil” doesn’t refer to a specific cut of meat, but instead is a name that butchers often give to a handful of cuts of beef, such as top round roast (top round steak), flank steak, or skirt steak. This budget-friendly beef is a lean-muscle cut, which tends to be tougher than other cuts thanks to its low fat content. The typical preparation of London broil includes marinating the meat for several hours, followed by high-heat searing in an oven broiler or on an outdoor grill. The meat is cut across the grain and served in thin slices.
Hope this helps!
It’s top round, mate.