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.
Never Miss a recipe! Follow Spicy Southern Kitchen on Pinterest and Instagram.
Sign up HERE for the Spicy Southern Kitchen Newsletter.
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.
Wow followed the recipe exactly, it was absolutely perfect, wouldnt change a thing
That was delicious. Great recipe. Perfect marinade. Followed the directions exactly.
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.
Also, I replaced your spices with Spanish favorites, but followed every other step. Magnifique!
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.
So happy this recipe worked well for you Agnes!!
Can steak marinate longer than 2 hours?
Yes, I let it marinate for the entire day and it was delicious.
Wasn’t a fan of the sage. There’s better recipes out there
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
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!
That’s so great to hear Linda!
Trying this afternoon in a charcoal grill – Egg. Will let you know.
Loved it!! Super easy and delicious and very, very tender!! Thank you so much!!!
So glad you enjoyed it!!
Will Balsalmic vinegarette work in place of vinegar
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!
Absolute nonsense.
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.