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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 hrs 5 mins
COOK: 8 mins
TOTAL: 2 hrs 13 mins


  • 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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132 thoughts on “Grilled London Broil Recipe”

  1. Best recipe for London Broil. Absolutely delicious!! Marinade goes together quickly and grilling is quick, too.

  2. Made this tonight as a surprise dinner for the hubby. He loved it!!! He said that I out did myself. 🙂

  3. Mike Strassner

    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!

  4. Michael Gallart

    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. That’s an old wives tale. You’re supposed to flip a steak as many times as you need to, especially a thick cut.

    2. 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.

  5. 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.

  6. 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!

  7. 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

  8. 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! 😂

  9. 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)

  10. 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.

  11. Feeling lucky that bacteria will not have invaded the unrefrigerated meat at the two hour mark?

    1. Christin Mahrlig

      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.

  12. Sir Reginald James Smythe

    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. Sue Kennedy

      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. burned again

            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. Holly Burch

      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.

  13. Susan fanizzi

    The BEST I’ve ever made!! So juicy! Served with creamed corn & a baked potato with sour cream. The sour cream complimented it deliciously .

  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. David Rossi

    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.

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