Grilled London Broil Recipe

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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4.28 from 18 votes
Super flavorful and moist Grilled Marinated London Broil
Grilled London Broil
Prep Time
2 hrs 5 mins
Cook Time
8 mins
Total Time
2 hrs 13 mins
No more dried out, chewy meat with this recipe for perfectly cooked and flavored grilled London Broil.
Course: Main Dish
Cuisine: American
Servings: 4
Calories: 295 kcal
Author: Christin Mahrlig
  • 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
  1. Using a sharp knife, cut a 1/2-inch crosshatch pattern, 1/4-inch deep, on both sides of steak.
  2. Place in a 1 gallon ziptop bag.
  3. Place remaining ingredients, EXCEPT black pepper and paprika, in a blender.
  4. Process for 30 seconds and pour into ziptop bag with steak. Turn to coat steak and let sit at room temperature for 2 hours.
  5. Turn all burners on a gas grill to high. Cover and let heat for 15 minutes.
  6. Mix together black pepper and paprika.
  7. Remove steak from marinade and pat dry with paper towels. Season with pepper/paprika mixture.
  8. 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.
  9. Let rest 10 minutes before slicing.
Nutrition Facts
Grilled London Broil
Amount Per Serving
Calories 295
* Percent Daily Values are based on a 2000 calorie diet.

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

Disclosure: This post may contain affiliate links.

78 thoughts on “Grilled London Broil Recipe

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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!

    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

  7. 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.

  8. 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

  9. 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

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

  11. 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.

  12. 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.

  13. 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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