I love making London broil on the grill to create a perfectly seared, tender beef that’s bursting with flavor! My easy marinade tenderizes this normally tough cut so it comes out nice and juicy every time.
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My Favorite Way to Make Grilled London Broil
Once I learned how to cook London broil on the grill, I made it all the time. It’s such an easy way to take a super affordable and budget-friendly cut of beef and turn it into something incredibly tender and flavorful.
It reminds me most of those early days of dating my husband, Ben. We were young (and broke), but still appreciated a good meal. So, we were constantly experimenting with different ingredients and cooking methods to see what we could come up with.
A tender, juicy London broil was one of my favorites for a fun dinner date at home. Those really were some of our best nights together!
Now we can afford to splurge, but I still love making grilled London broil because it’s just that good. Luckily, my kids love it too, so it’s a meal I know the whole family will enjoy.
And, if you love London broil recipes, try making my recipes for London broil in the crock pot, London broil in the oven, instant pot London broil, London broil in the air fryer, and London broil marinade.
What is a London Broil?
London broil is a cooking method used for lean but tough cuts of beef like top round, flank steak, sirloin tip, or skirt steak. Traditionally, it involves marinating the meat overnight before grilling or broiling it, then slicing it thinly against the grain to make it even more tender and flavorful.
Marinated London Broil Ingredients
- Top round – The traditional cut for London broil! It’s lean, affordable, and flavorful — marinating it makes it nice and tender. Flank steak or sirloin tip could also be used.
- Soy sauce – A salty and umami-filled base for the marinade. I always use low-sodium to reduce some of that salt content.
- Balsamic vinegar – Its acidity works to tenderize the meat, and its flavor adds a touch of sweetness! Or try red wine vinegar or apple cider vinegar instead.
- Worcestershire sauce – Adds even more umami goodness.
- Vegetable oil – Helps the marinade stick to the meat and prevents it from drying out. I also use it to grease the grill.
- Lemon juice – Even more acid to break down any tough muscle fibers and brighten the overall flavor.
- Brown sugar – This helps balance out all of the acidity and saltiness in the marinade! Honey or maple syrup works in a pinch.
- Seasonings – Granulated onion, garlic powder, dried rosemary, dried thyme, kosher salt, and black pepper bring a herby, garlicky, and oniony kick that enhances the rest of the ingredients.
How to Grill London Broil
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
STEP ONE: Pound out the top round with a mallet or rolling pin to about 2 inches thick and set it aside.
STEP TWO: Add the soy sauce, vinegar, Worcestershire sauce, vegetable oil, lemon juice, brown sugar, granulated onion, garlic powder, rosemary, and thyme in a glass measuring cup and combine.
STEP THREE: Place the meat in a shallow baking dish or zippered freezer bag and top with the marinade. Cover with plastic wrap or remove excess air from the bag and refrigerate for 10-12 hours. Flip the steak after about 5 hours if using a baking dish.
STEP FOUR: When it’s ready, remove the steak from the marinade and place it on a dry surface to sit for 45 minutes to 1 hour before grilling.
STEP FIVE: Strain the marinade through a fine mesh sieve over a small saucepan and discard the herbs. Bring to a boil, lower the heat, and simmer for 5 minutes.
STEP SIX: Grease the grill grates and preheat the grill to 500 degrees F. Salt and pepper the meat just before grilling, then sear on each side for 4-6 minutes, or until browned. Reduce the heat to medium-high and cook it until the internal temperature reads 130-135 degrees F for medium rare.
STEP SEVEN: Let the London broil rest on a cutting board for 5 minutes before slicing against the grain for the best texture. Serve with the reserved sauce and garnish with parsley. Enjoy!
Tips for the Best Marinade for London Broil on the Grill
- Marinate the steak for the full 10-12 hours. Top round is a lean and tough meat that needs that much time to absorb all the flavors and become tender. I pop it in the fridge overnight so it’s ready to go for dinner the next day.
- Bring the top round to room temperature. Cold meat will not sear well. I usually pull mine out of the fridge about 45 minutes to 1 hour before grilling!
- An instant-read thermometer is the best way to determine doneness. Remember, the meat should reach 130-135 degrees F for medium rare. Medium is 140-145 degrees F, but I never cook the beef to this temp — it never tastes as tender!
- Depending on the thickness of the top round, it may take longer or be quicker to cook than the suggested times. Another reason to rely on a thermometer instead!
Grilled London Broil Variations and Substitutions
- For a spicy kick, I add a few teaspoons of crushed red pepper flakes or a dash of hot sauce to the marinade.
- Or, mix in a bit of smoked paprika to add a subtle, BBQ-y flavor. It’s perfect for a London broil on the grill!
- Add a drizzle of olive oil and a sprinkle of fresh herbs like parsley and thyme right before serving for some bold herbaceous flavors. Or opt for classic chimichurri!
- Substitute onion powder for granulated onion if needed. I simply reduce the amount to 2 teaspoons.
- When I run out of Worcestershire sauce, I make my own! Combining soy sauce with fish sauce (or anchovy paste… whatever I have on hand!) gives me a similar flavor.
What to Serve with this London Broil Recipe
London broil is such a versatile main dish that pairs well with so many other dishes. My grape salad recipe and my twice baked potatoes recipe are both a must in our house, as well as Instant Pot carrots and mac and cheese with cream cheese!
London Broil on the Grill FAQs
Do I need to marinate my London broil?
Yes, marinating is key to making London broil! It’s typically made with tough cuts like top round, which really benefit from a good marinade to tenderize and infuse the meat with flavor.
How do I ensure I don’t overcook my grilled London broil?
An instant-read thermometer is the best way to check for doneness and avoid overcooking a London broil! I pull the steak off the grill when it hits 130-135 degrees F for medium rare. Bringing the meat to room temperature before cooking helps keep it juicy, too.
How long to grill London broil?
It depends on the thickness of the meat, but it usually takes about 4-6 minutes per side. The key is to cook it until the internal temperature reaches at least 130 degrees F — I always pay attention to that rather than the timer!
What should I do with leftover London broil?
Store leftovers in an airtight container in the fridge for up to 4 days. I love slicing it thinly and using it for steak sandwiches, steak quesadillas, wraps, or on top of a salad!
More Beef Recipes
- Classic round steak
- Sirloin tip roast in the crock pot
- Crock pot cubed beef
- Tri tip in the air fryer
- Air fryer filet mignon
Easy London Broil on the Grill
Equipment
Ingredients
- 2–2 ½ pounds top round about 2-inches thick
- ½ cup low-sodium soy sauce
- 2 tablespoons balsamic vinegar
- 2 tablespoons Worcestershire sauce
- 2 tablespoons vegetable oil plus extra for greasing grill
- 2 tablespoons fresh lemon juice
- 2 tablespoons brown sugar packed
- 1 tablespoon granulated onion
- 2 teaspoons garlic powder
- 1 teaspoon dried rosemary
- ½ teaspoon dried thyme
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
Instructions
- Start tenderizing the meat by pounding it with a mallet (or rolling pin). Set it aside.
- In a glass measuring cup (or other container with a pouring spout), combine the soy sauce, vinegar, Worcestershire sauce, vegetable oil, lemon juice, brown sugar, granulated onion, garlic powder, rosemary, and thyme.
- Place the meat in a shallow baking dish (or large zippered freezer bag) and pour the marinade over it. Cover the baking dish with plastic wrap (or, if using a freezer bag, remove excess air from it).
- Place the meat in the refrigerator and let it marinate for 10-12 hours. If using a baking dish, flip the meat over after 5 hours. This long marination helps to tenderize it and provides the meat with incredible flavor.
- Remove the meat from the marinade and place it on a dry surface. Let the meat sit for 45 minutes to 1 hour to take the chill off before grilling. (Cold meat doesn’t sear well).
- Pour the leftover marinade through a fine mesh sieve into a small saucepan. Discard the herbs.
- Bring the liquid to a boil, then lower the heat to a simmer for 5 minutes. Set it aside.
- Lightly oil the grates of the grill and preheat it to 500 degrees F.
- Just before grilling, salt and pepper the meat. Sear the meat on one side for 4-6 minutes or until browned, and then flip over and repeat.
- Turn the grill down to medium-high heat and continue cooking until an instant-read thermometer registers 130-135 degrees F for medium rare.
- Place the meat on a cutting board and let it rest for 5 minutes before slicing. Cut thin slices against the grain for a tender texture.
- Serve with the reserved sauce and garnish with parsley if desired.
Notes
- Marinate it for the full 10-12 hours. Top round is a lean and tough meat that needs that much time to absorb all the flavors and become tender.
- Bring the top round to room temperature before grilling it. Cold meat will not sear well.
- An instant-read thermometer is the best way to determine doneness. Remember, the meat should reach 130-135 degrees F for medium rare.
- Depending on the thickness of the top round, it may take longer or be quicker to cook than the suggested times.
- Store leftovers in an airtight container in the fridge for up to 4 days.
Nutrition
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
