Grilled Marinated London Broil Recipe (Best Recipe)

This Grilled Marinated London Broil Recipe transforms an affordable cut of beef into a tender, juicy masterpiece perfect for weekend cookouts. A savory blend of soy sauce, garlic, and bright citrus works magic overnight to guarantee maximum flavor in every single bite.

How to Make Grilled Marinated London Broil

Mastering this cut of beef comes down to one simple secret. You need a powerhouse marinade.

London broil is notoriously lean and can be incredibly tough if you just throw it straight onto the grates. By giving the meat plenty of time to soak in a highly seasoned liquid, we break down those stubborn muscle fibers. The acid in our mixture goes to work immediately. It softens the beef while infusing it with deep, savory notes that taste incredible after hitting a hot flame.

The actual cooking process is wonderfully fast. Once your grill is smoking hot, it only takes a few minutes per side to achieve a beautiful char and a perfectly pink center. Just remember to let the meat rest properly before slicing it thinly against the grain.

Ingredients

The Meat: Choosing the Perfect Top Round or Flank

London broil is actually a cooking method rather than a specific cut of beef. You will typically find top round steak or flank steak labeled as London broil at your local butcher counter. Look for a piece that is about two inches thick with a vibrant, deep red color.

• 1 (2 pound) top round steak or flank steak

The Tenderizing Marinade Base: Acids and Oils

Acid is absolutely crucial for breaking down those notoriously tough muscle fibers. We are using a blend of vinegar and citrus to do the heavy lifting. The olive oil helps carry the fat-soluble flavors deep into the beef. It also prevents the meat from sticking to those scorching hot grill grates.

• 1/2 cup olive oil
• 1/4 cup balsamic vinegar
• 1/4 cup fresh lemon juice

Sweet, Savory, and Aromatic Flavor Enhancers

We need aggressive seasoning to penetrate a thick, lean steak like this. Soy sauce and Worcestershire sauce work together to deliver a massive hit of umami. A little brown sugar balances the harsh acid and helps create a beautiful caramelized crust over the flames.

• 1/4 cup low-sodium soy sauce
• 2 tablespoons Worcestershire sauce
• 2 tablespoons brown sugar, packed
• 4 cloves garlic, minced
• 1 tablespoon Dijon mustard
• 1 teaspoon dried oregano
• 1 teaspoon freshly cracked black pepper
• 1/2 teaspoon kosher salt

Equipment

You do not need a lot of fancy tools for this Grilled Marinated London Broil Recipe. A secure container for the marinade and a hot grill are your main requirements.

• Gallon-sized zip-top bag or large glass baking dish
• Outdoor grill (gas or charcoal)
• Instant-read meat thermometer
• Long-handled grill tongs
• Large wooden cutting board
• Sharp carving knife

Instructions

Step 1: Tenderize and Score the Steak

Take a sharp knife and make shallow crisscross cuts across both sides of the meat.

• Score the beef about a quarter inch deep.

Step 2: Whisk the Marinade Ingredients Together

Grab a medium bowl to mix up your powerful flavor base.

• Whisk the oil, acids, and seasonings together until the sugar dissolves.

Step 3: Submerge the Steak and Marinate Overnight

Place the beef into a gallon-sized zip-top bag and pour the liquid over the top.

• Seal tightly and refrigerate for at least 8 hours.

Step 4: Bring the Beef to Room Temperature

Remove the bag from the fridge about 45 minutes before you plan to grill.

• Letting the meat warm up slightly ensures it cooks evenly on the hot grates.

Step 5: Preheat and Oil the Grill Grates

Fire up your outdoor grill to a high heat setting.

• Carefully brush the hot grates with oil using folded paper towels and tongs.

Step 6: Sear the Steak on High Heat

Place the steak on the scorching grates and do not move it.

• Grill for 4 to 6 minutes per side until you see dark char marks.

Step 7: Tent with Foil and Let the Meat Rest

Transfer the beautifully charred steak to a large cutting board.

• Cover loosely with foil and let it sit undisturbed for exactly 10 minutes.

Step 8: Slice Thinly Against the Grain

Identify the direction of the muscle fibers running across the steak.

• Angle your knife and slice very thinly across those lines for maximum tenderness.

What Exactly IS London Broil? (Hint: It’s Not a Cut!)

People often think London broil is a specific piece of meat. It is actually a preparation and cooking method. The term traditionally refers to marinating a tough cut of beef and broiling or grilling it at a high temperature.

Butchers began labeling top round and flank steaks as London broil to make shopping easier. It stuck over the years. Now, when you buy London broil, you are typically buying a thick top round steak perfect for this recipe.

The Secret to Keeping Lean Steak Juicy

Lean cuts dry out incredibly fast on a hot grill. The secret lies entirely in the marinade and your cooking time.

Acidic marinades tenderize the exterior while the oil locks in moisture. You also absolutely must avoid overcooking. Pull the steak off the heat when it hits 130 to 135 degrees Fahrenheit for a perfect medium rare.

Top 3 Common Mistakes to Avoid When Grilling Top Round

Skipping the marinade will leave you with a shoe-leather steak. Do not rush the soaking process.

Another huge mistake is moving the meat around too much on the grill. Let it sit and develop a gorgeous crust. Finally, never cut into a freshly grilled steak right away. All those hard-earned juices will run straight out onto your cutting board.

Why Slicing Against the Grain is Non-Negotiable

Look closely at your steak and you will see lines running across the surface. Those are the stubborn muscle fibers.

If you cut parallel to those lines, your jaw has to do all the heavy lifting to chew them. Slicing perpendicular to the grain cuts those tough fibers into tiny pieces. This completely transforms the texture from chewy to melt-in-your-mouth tender.

Serving Suggestions & Steakhouse-Worthy Sides

A bold steak needs robust side dishes. Roasted garlic mashed potatoes or a massive baked potato pair beautifully with this recipe.

Grilled asparagus brushed with leftover oil is another incredible option. You can also thinly slice the leftovers and pile them high on crusty rolls with provolone cheese for epic sandwiches.

Freezing & Storage Secrets for Leftovers

Store any leftover sliced steak in an airtight container in the fridge for up to four days. It makes fantastic cold salads.

You can also freeze the raw meat right in the marinade. Just assemble the bag and pop it straight into the freezer. It will marinate as it safely thaws in your refrigerator overnight.

Frequently Asked Questions

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Grilled Marinated London Broil

AUTHOR: True Taste Buds

This Grilled Marinated London Broil Recipe transforms an affordable cut of beef into a tender, juicy masterpiece perfect for weekend cookouts. A savory blend of soy sauce, garlic, and bright citrus works magic overnight to guarantee maximum flavor in every single bite.

PREP:
15 MINS

COOK:
12 MINS

TOTAL:
27 MINS

SERVINGS:
6

🖨 PRINT RECIPE

Ingredients

• 1 (2 pound) top round steak or flank steak
• 1/2 cup olive oil
• 1/4 cup balsamic vinegar
• 1/4 cup fresh lemon juice
• 1/4 cup low-sodium soy sauce
• 2 tablespoons Worcestershire sauce
• 2 tablespoons brown sugar, packed
• 4 cloves garlic, minced
• 1 tablespoon Dijon mustard
• 1 teaspoon dried oregano
• 1 teaspoon freshly cracked black pepper
• 1/2 teaspoon kosher salt

Instructions

1. Take a sharp knife and make shallow crisscross cuts across both sides of the meat. Score the beef about a quarter inch deep.
2. Grab a medium bowl to mix up your powerful flavor base. Whisk the oil, acids, and seasonings together until the sugar dissolves.
3. Place the beef into a gallon-sized zip-top bag and pour the liquid over the top. Seal tightly and refrigerate for at least 8 hours.
4. Remove the bag from the fridge about 45 minutes before you plan to grill. Letting the meat warm up slightly ensures it cooks evenly on the hot grates.
5. Fire up your outdoor grill to a high heat setting. Carefully brush the hot grates with oil using folded paper towels and tongs.
6. Place the steak on the scorching grates and do not move it. Grill for 4 to 6 minutes per side until you see dark char marks.
7. Transfer the beautifully charred steak to a large cutting board. Cover loosely with foil and let it sit undisturbed for exactly 10 minutes.
8. Identify the direction of the muscle fibers running across the steak. Angle your knife and slice very thinly across those lines for maximum tenderness.

Nutrition

Calories: 310 kcal | Carbohydrates: 5 g | Protein: 34 g | Fat: 16 g | Saturated Fat: 4 g | Cholesterol: 90 mg | Sodium: 646 mg | Fiber: 0 g | Sugar: 4 g