Grilled London Broil Recipe

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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.

Super flavorful and moist Grilled Marinated London Broil

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.

Super flavorful and moist Grilled Marinated London Broil

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.

Super flavorful and moist Grilled Marinated London Broil

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.

Super flavorful and moist Grilled Marinated London Broil

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Super flavorful and moist Grilled Marinated London Broil

Grilled London Broil

Course: Main Dish
Cuisine: American
Prep Time: 2 hours 5 minutes
Cook Time: 8 minutes
Total Time: 2 hours 13 minutes
Servings: 4
Calories: 295kcal
Author: Christin Mahrlig
No more dried out, chewy meat with this recipe for perfectly cooked and flavored grilled London Broil.
Print Recipe


  • 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


  • 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.


Calories: 295kcal

Recipe Source: slightly adapted from Cook’s Country Aug/Sept 2012

Disclosure: This post may contain affiliate links.

129 thoughts on “Grilled London Broil Recipe

  1. Wonderful technique. Cutting the cross hatch into the meat is genius. I love this recipe. London broil is cheap and healthy.
    I’ve mixed and matched the marinade but the basics are still the same. Thank you for posting such a great method of cooking this finicky meat.

  2. I just wanted to say how amazing this recipe is. I grilled a London Broil last night using your directions step by step and it was one of the best pieces of meat I’ve ever cooked (my wife’s words). The only thing I did differently was instead of ketchup I used Sweet Baby Rays BBQ sauce. It was soooo flavorful, juicy, and tender. Thank you for this, it is a game-changer for sure… I wish I could post my pics on here because it came out perfect…

  3. Hey I don’t have a grill (I live in the city with no space) and I’m learning to cook beef. How would I cook this without a grill? A broiler or a pan? Please help!

    1. Use the broiler. Move the rack to highest level. With broiler set at 450 try 1.5 min and flip. 3 complete rotations should produce excellent results. When flipping do so swiftly as not to let meat cool in process.

  4. First, the good. This is a good marinade, IMO, and does a good job of tenderizing the meat and adding good flavors.

    Now, the bad. 130 degrees is too high a temp for London Broil and will likely yield a tough/chewy piece of meat. 120 to 125 degrees is the better temperature range, IMO. Even 115, before resting, is better than 130 before resting as in this recipe. Also, if you are constantly flipping the meat, then the grill is open and the temperature is going to keep dropping. One of the main points of a London Broil is to cook it at a very high temperature for a short time – which is defeated with an open grill. Finally, you can generally develop a better and more uniform sear/crust in a cast iron pan, or even under a broiler, than on a grill.

    Personally, I cook mine in a very hot cast iron pan on the grill, and flip it one time, with the grill lid closed in between flipping.

    1. I I’m usinga Weber E315 grill with all 3 burners high. I can open and flip in about 10 seconds then wait the 1 minute. Temp never drops below 400 and hits 500-550 before opening again

    2. Thank you! I was concerned about all the flipping and having the grill top open. Like you, I tend to do meat that needs a really good sear in my trusty cast iron pan inside the closed grill. I’m going to try this today. Unfortunately, I had just sharpened my knives to a super sharp edge and scored my meat too deeply. I’m going to have to watch it very closely to not have it overcook.

    3. I used your advice and cooked this in a very hot cast iron pan with the lid closed. I added some butter and a good olive oil….needless to say it was amazing! I did not use the recipe’s marinade, as I have another one I like. I also like a good sear/crust on a steak, so I flipped it just once, and cooked it to the suggested temperature, I was quite pleased with the results. While I have used cast iron pans numerous times over the years, I never thought to put it on the grill, so thanks again for the advice! Happy grilling!

  5. Crazy people! I just went on line and googled best recipe for London broil on the grill. I got this one. You nailed it! Thank you very much. Once again thank you very much!

  6. Only ever turn steak and beef over once.
    Cook it halfway through one side and flip it over and cook it on the other side but never turned it over a second time.

    1. I like a good crust, so I don’t flip but once. But, I have a very good friend who flips about every minute for 4 or 5 minutes, putting lid down between flips. This is on a steak 1 1/2 – 2 inches thick. After about 6 minutes, he moves it to a cool spot , and closes the lid. It is always flavorful and succulent. It doesn’t have a crust, however, but does have a wonderful smokey flavor. For me, I always use lump charcoal, not briquettes, newspaper and a chimney starter, followed by whatever my wood du jour is.

  7. Loved this recipe second time cooking it. Since I am not a ketchup fan I substituted it with brown sugar. Fabulous. Have also made other recipes you’ve posted loved them all. Keep them coming because I am always looking to do different things with with my meals instead of the same old stuff. Family loved this dish. Cooked it with corn and side salad.

  8. People were asking if you can marinate steak too long. I want you to know that the night I was going to grill the London broil, I had to rush my husband to the ER so I had to wait until the next day and it was delicious! This recipe was terrific. I had never made London broil before…. I’ll never be afraid again. Thank you!

  9. Not sure what all the bickering is for….. It’s a shame that adults sound like my son’s arguing over a video game. 😟 SMH. This recipe is easy and flavorful. Very quick to cook up. I’ve made it once and I’m making again. my husband was amazed by the taste, so kiddos to you Christin and thanks for sharing such a great recipe. People should keep there non sense comments to themselves, just like I tell my kids ” Not everyone had to like the same things, it’s life, so learn to deal with it” …….n

  10. I’m getting my popcorn out for these comments while my London broil is sitting out for two hours and then I’m going to grill my poor man’s meat! 😂

  11. My first London broil ever, I followed the recipe and it turned out amazing!!! Thank you so much.

    My truck was to watch your heat and judge appropriately for your grill. I pulled mine off a little early and it ended up (after the 10 min cool) perfect.

    Everyone loved it and gave much gratitude, so I pass that on to you.


    1. Please don’t use a Hindu rooted Hindi Greeting when commenting on a beef recipe. It’s really ignorant and can be perceived as a racist jab. .

      1. You’re so woke…I’m impressed. Let’s go bbq and eat a DELICIOUS pork belly. Namaste (and God bless you, the real one btw)

  12. If you worry about it being tough, use meat tenderizer and lots of vinegar then marinade for a long time. If your worried about germs start in fridge and then take it out for more than 2hours, since the h2o will be cold and take longer to reach room temp.

    1. According to the USDA – Meat and Poultry Hotline advises consumers to never leave food out of refrigeration over 2 hours. If the temperature is above 90 °F, food should not be left out more than 1 hour.

      Two hours is considered safe. Especially if it is going directly onto a very hot grill and not into the refrigerator at that time. Any bacteria would be on the surface of the meat and immediately killed by the heat of the grill.

  13. I’m English and just learned that Americans call grilling ‘broiling’. Where does that come from? It sounds like it’s supposed to be a cross between boiling and braising. Anyway, that means this is a recipe for grilling a crappy cut of beef. Sounds terrible. I’ll take beans on toast please.

    1. When we Yanks use the word “grill” we are referring to open-flame cooking using a barbeque.

      When we “broil” we do it in an oven, with the heat source coming from the top of the oven. The heat source can be flame (if a gas oven) or a heating element (if electric). The meat is on a rack very close to the heat source to achieve the broiling effect.

      This is a delicious recipe. I, personally, prefer grilling to broiling since I find it easier to control.

      1. He means that in the UK we have broilers and know what they are but we call that part of the oven the grill.

        1. Mary, you are the racist. Trey was clearly using the above word as a salutation. He/she was not describing beans.

          1. Not “clearly” at all. A little punctuation goes a long way. And it is still inappropriate, regardless.

        2. I’m cooking this for the first time on my grill. Followed the recipe just the way it is minus the ketchup. Will let everyone know how it turns out

    2. London broil in a good marinade and done properly is amazing. Grilling and broiling generally mean the same except if your grilling outside on uncontrolled charcoal etc. I think it always tastes better on a grill! I’ve had folks tell me mine taste just as good if not better not than fillet mignon! Don’t knock it till you try it. Im from the southeast United States and I’ve lived in Scotland. I’ll gladly take this over pudding!

    3. That’s ridiculous. Broiling is fire above the meat. Grilling is heat below.
      As far as crappy meat. You should try it.
      But then maybe you wouldn’t appreciate it. Eat your beans and toast.

      1. What is this all about. Grilling is all about outside, whether gas or charcoal. You can grill or smoke what ever. Grilling is over live fire smoking is off to the side whether gas or charcoal grill. Take your pick, it’s possible on either

    4. How arrogant. Americans do not call grilling “broiling.” We call grilling “grilling” and we call broiling “broiling.” Grilling is performed using a grill. Broiling is performed using a broiler. Broiling has nothing to do with either boiling or braising as broiling uses no liquid in the cooking while both boiling and braising do. There are really no “crappy” cuts of beef – only crappy cooks who are incapable of producing a delicious meal from that cut of beef. Having been to England a few times, I can say that such cooks do not appear to be in short supply there.

      This is a good recipe for what Americans have given the unfortunate name “London Broil.” American Broil would be a better name for this fine beef preparation. London and the Brits do not deserve any credit for it.

  14. Came out perfect and incredibly delicious. Totally exceeded my expectations! I cooked broccoli in some of the leftover marinade then tossed it in butter and reduced the rest of the marinade a bit and finished it with a pat of butter for drizzling over the meat. Yum! Will definitely make again.

  15. Marinade smells awesome. I kept flipping over and over. For 20 minutes. Inside still cold and raw. Ended up turning grill down and let it cook through. Hopefully it will finish. I cant serve raw meat to my pregnant daughter.

    1. David, did you marinate for two hours at room temperature? It should have been room temperature in the center before you started cooking it. But two hours is definitely the limit for the temperature danger zone (40 to 140 degrees fahrenheit), even if the marinade is acidic.

  16. Ever since my wife left my son and i ive bin the chef and this is perfect for me to get this great recipe. So we eat like kings. Fantastic flavor keep them coming. Stefan Fl.

  17. THANK YOU SO MUCH FOR THIS RECIPE!! I’ve been making London Broil for a while and no matter what I try the meat comes out dry and TOUGH. Flavorful, but too hard to chew. I made your recipe for the 4th of July bbq, and the meat was perfect! One recommendation though: for those who insist on having their meat well-done (my husband), you’ll have to let the meat stay on the grill just a little longer. I kept an eye on it though (literally stood over the grill checking and flipping every couple of minutes and monitoring the flames). When I noticed the pooling juices, I removed the meat from the flames, covered and let it breathe. I sliced it up about 10 minutes later. Yumm!! It was a hit! Not one piece left.

  18. We had my wife’s brother and sister over for dinner. I told my wife we have a London broil in the freezer and that I would grill it (barbecue, I have a charcoal grill )then I thought what did I get my self into I never cooked a London broil much less grilled one. I jumped on the Internet found your recipe prepared as described and it turned out perfect. Everyone loved it ,including me. Thanks for sharing such a tasty, tasty dish. Chris

    1. I’ve been cooking a long time and I’ve tried London broil and as many times that I’ve made it, it was tough. This was by far the best marinade recipe yet! After I put the meat on the grill I put the marinade in a small pot and heated, when the meat rested I pored the warmed marinade over the meat. AWESOME!!!! I will say I added about 3 tbsp of brown sugar in the marinade . I can’t say enough good things about this, wonderful!!!!! Thank you for sharing!

  19. If you turn on a gas grill on high and close the lid for 15 minutes, it will climb to 900 degrees and start to melt. Bad Idea!

    1. Actually, there is a type of grill that can reach 900 (infrared), but those grills are designed to do that.

      Otherwise a typical grill with typical use will only ever hover around 500. Preheating for 15 minutes on high is considered typical use. Grills are designed withstand up to 700, though.

    1. I wouldnt use either. For a London broil a mix of cherry and pecan is fabulous. Cedar would work but can quickly over power the meat. Alder is a bit to delicate for such a short cook time

  20. Great recipe! Just a few differences. I didn’t have sage or thyme. I used Olive oil instead of vegetable oil. Most importantly (because it’s so very cold outside, I used the oven broiler. Turned every 2 minutes approx. four times. Love th e marinade method. Definite Keeper!!

      1. This was the first time I cut it like instructed, normally I was taught to simply cut in a parallel format a inch apart. The diagonal cross cut made an enormous difference; the steak was more juicy and tender then ever! Thanks, great insights. Oh, for what it’s worth, the steak was large enough that I need my biggest platter to serve and it cost eleven dollars. It feed. Six adults with spare for the dog. You can’t get two decent steaks for under twenty dollars here in gulf coast florida. It made a impressive presentation; when I told my six friends it cost less than the six hamburgers I served on our last get together, their mouths dropped!

    1. Our grill has decided not to work today; so, I’m going to try your broiler method of cooking the London Broil. Please tell me how far did you position the meat from the broiler?

    1. What if you cooked it longer and got it to Medium Well? Any other questions? Like how to get out of a doorway when there is a closed door in the way?

    2. I can’t help but laugh at Smarty Pants EchoFox saying :::: eat chicken instead !! Haaaa – Haaaa ! Ok here is the deal with me !!!! I’m living in a RV while renovating a house on property ! Do not have my gas grill here ! I have a charcoal grill a (good one) & only can cook in a confection oven I bought ! So plez help me on best way to cook London broil to make sure it’s tender? Nothing worst then a over cooked dry London Broil !!!!

      1. Put coals on one side of your grill and cook steak on the other side. Indirect heat .. I usually cook direct over the heat for the first minute on each side then move to indirect.

    3. To be nicer than some other people…London broil (which is actually top round) is probably not a cut of meat for you. As medium well London broil is a bit chewy and a lot not good. Maybe a sirloin or a strip steak would be a better choice

    4. I have cooked London broil anywhere between medium to rare, slice it thin, and it’s always tasty and not tough. Medium well…I’m thinking it’s worth a shot to just cook it a little longer and see what happens.. In my area (eastern ohio), I just got a London broil for $2.99/#. So, for $6, I think it’s worth experimenting. The worst that’ll happen is it’ll be tough. Probably would still taste great with this marinade recipe.

      1. If you worry about it being tough, use meat tenderizer and lots of vinegar then marinade for a long time. If your worried about germs start in fridge and then take it out for more than 2hours, since the h2o will be cold and take longer to reach room temp.

  21. I usually marinate over night. Would that be over doing it? Maybe over night and then letting it sit out for 2 hours?

    1. I have always marinated everything overnight, it makes all the difference. Tip…….If in a rush or don’t want to spent for all ingredients, grab a bottle of Paul Newman’s Balsamic Vinaigrette salad dressings! It’s a great substitute in a pinch: I use it on chicken, steak, salmon. Amazing, but now that I’ve discovered this marinade, When time allows, I will make this marinade!

      Ken M
      Safety Harbor, Fl

  22. I made this for dinner last night and this recipe is amazing! Thanks for sharing. The only thing I did different was add dijon mustard instead of ketchup. Looking forward to leftovers today!! This is a keeper.

      1. London broil is actually a cooking method for the top round. It did not get its name in London although I can not recall the actual origination

  23. We cooked this last night it was fantastic. Very easy to do just the way I like on late nights. Thank you so much

  24. Did this on the grill for the 4th of July. Everyone raved! The marinade permeated the meat. Gonna try this on other cuts of beef. Bet it would be good on salmon too … Maybe marinated a shorter time.

  25. Am I the only one ashamed to admit I never tried scoring a london broil like this before? WOW what an improvement to the marinading and the cook.

  26. Gorgeous Photo! I love your marinating ingredients and I know just from looking at that this london broil will taste amazing. I will have to try that room temperature marinating trick. Wishing you a super day!

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