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.
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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.
Best recipe for London Broil. Absolutely delicious!! Marinade goes together quickly and grilling is quick, too.
Made this tonight as a surprise dinner for the hubby. He loved it!!! He said that I out did myself. 🙂
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!
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.
That’s an old wives tale. You’re supposed to flip a steak as many times as you need to, especially a thick cut.
What temperature should the bbq be at
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.
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.
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!
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
sir reginald lol, stop worring about what or how us American’s BBQ, Are you really a sir?
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! 😂
Eww, Amy, does your Poor Man know you are fixin to grill his meat?
HA! my kinda of humor!!!
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.
#namaste
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. .
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)