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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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Super flavorful and moist Grilled Marinated London Broil

Grilled London Broil

No more dried out, chewy meat with this recipe for perfectly cooked and flavored grilled London Broil.
PREP: 2 hours 5 minutes
COOK: 8 minutes
TOTAL: 2 hours 13 minutes


  • 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
Author: Christin Mahrlig
Course: Main Dish
Cuisine: American

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

Disclosure: This post may contain affiliate links.

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145 thoughts on “Grilled London Broil Recipe”

  1. 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

  2. William Simpson

    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

  3. 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.

  4. 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!

  5. Ian Guthrie

    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.

    1. Connie Farquhar

      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!

  6. Best recipe ever!
    I added red pepper flakes…Cause that is what we do. lol.
    I think the cross hatching thing was best idea ever.
    Wonderful, Tasty and Juicy!

  7. Good recipe . I modified it using a bottle of Balsamic Vinaigrette adding the spices. Cooked it 10 minutes each side on low gas grill. Perfect tender medium rare.

  8. William Simpson

    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.

  9. Joe in Norfolk, VA

    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…

    1. dennis a. brown

      I don’t blame you there…nobody in their right minds would use ketchup on a good cut of meat like that…if I was gonna add bbq sauce, friend sends me his special bbq sauce with his own red pepper (home grown, dried and ground with spices added and with 10 different drinking alcohols mixed in, then rebottled and when I use it, I add more spices and sauces to increase and improve flavor)

      1. Obviously you will be surprised to learn that the Cordon Bleu Society considers, and has voted Heinz Ketchup one of the ten best sauces IN THE WORLD, for decades now. So don’t turn your nose to far UP. 😉

  10. 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.

  11. 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. Keith A Bergoch

      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. Janine Fatyol

      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!

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