A simple marinade helps you grill the tastiest, tenderest London broil every time.
My partner and I love to grill. But I get a little tired of the same old burgers, chicken, and bratwursts. It may sound bougie, but I prefer a grilled meal I can eat with a knife and fork once in a while. Enter this grilled London broil recipe.
I’ve seen this dish on restaurant menus, but I’d never ordered it—probably because I wasn’t quite sure what it was. It sounds British, and British cuisine does not exactly have a reputation for mouthwatering deliciousness. So I looked it up.
Turns out, this dish has no association with UK cooking and is virtually unknown in Britain. London broil originated right here in the U.S.—most likely in Philadelphia, according to some accounts—and refers to a method of marinating and broiling or grilling lean cuts of beef, such as flank or top round steak, before slicing them thinly against the grain. The name was likely chosen to lend an air of sophistication, but the technique and term are thoroughly American.
The first time we tried it, my partner and I were both blown away! The meat gets super juicy and tender from marinating, and then the grill adds all that delectable smokiness while searing the outside of the steak into a crisp, caramelized crust. Each bite delivers deep umami flavors balanced perfectly by the garlicky, salty, acidic accents of the marinade.
I like to marinate the meat overnight so that our meal comes together in just about half an hour. This is the perfect recipe for easy weeknight dinners in the summer!
Tips for next-level London broil
Start with the right cut of meat: This cooking method works best with lean, flavorful cuts like top round, flank steak, or even sirloin. Top round is the most traditional and widely available, offering a great balance of flavor and value, while flank steak is prized for its beefy taste and tenderness when sliced thinly. If you’re looking for something a bit more tender, top sirloin is an excellent upgrade, though it’s typically pricier.
Marinate as long as possible: At least four to six hours is ideal, but overnight allows the meat to really soak up the marinade’s flavors and begin to tenderize.
Bring the meat to room temp: Let your steak sit out from the fridge for 20–30 minutes before cooking for even doneness throughout.
Slice thinly against the grain: This is the key to a tender bite. Cutting across the muscle fibers shortens them, making each slice more tender and less chewy.
Finish with flair: Brush the hot steak with garlic butter, drizzle with olive oil, or top with compound butter or fresh herbs for a restaurant-worthy finish.
No grill? No problem! You can easily make this London broil recipe in the oven. Start by patting your marinated steak dry and searing it in a hot, oven-safe skillet for a few minutes per side. Then transfer the skillet to a preheated oven—either to bake at 400°F or to broil on high. Broiling mimics the intense heat of a grill and is ideal for achieving that signature London broil char. Aim for medium-rare to medium—aka an internal temp of about 130–140°F—as these lean cuts can become tough if overcooked.
How do I store leftovers?
Store leftover London broil in an airtight container or bag in the fridge for up to 4 days or in the freezer for up to 3 months. You can also freeze uncooked London broil in the marinade for up to 3 months and thaw it in the fridge overnight before grilling. Reheat previously grilled leftovers in a 250°F oven, loosely covered with foil, until warmed through. Or use a skillet over medium-low heat with a bit of butter or oil. Avoid microwaving, as it can toughen the meat.
Serving suggestions
Serve your London broil with The Best Mashed Potatoes, this Oven-Roasted Vegetables Recipe, and a simple Wedge Salad for a classic dinner. Or go a little outside the box by pairing it with this Mashed Cauliflower Recipe, this Spinach And Mushroom Recipe, and a Jerusalem Salad. Finish with a dreamy Lemon Meringue Pie for a standout meal.
Ingredients
- 1/4 cup balsamic vinegar
- 1/4 cup reduced-sodium soy sauce
- 2 tablespoons olive oil
- 4 cloves garlic minced
- 1 tablespoon Worcestershire sauce
- 1 teaspoon black pepper
- 1/2 teaspoon red pepper flakes
- 2 pounds top round or other steak
Instructions
- Whisk together the balsamic vinegar, soy sauce, olive oil, minced garlic, Worcestershire sauce, black pepper, and red pepper flakes in a bowl to create the marinade.
- Place the steak in a resealable plastic bag. Pour the marinade over the steak. Seal the bag and ensure the steak is well-coated.
- Marinate in the refrigerator for at least 4 hours, preferably overnight.
- Preheat the grill to medium-high heat. Remove the steak from the marinade and discard the excess marinade.
- Grill the steak for about 7 to 8 minutes on each side for medium-rare results, or until desired doneness.
- Let the steak rest for 10 minutes after grilling.
- Slice the steak thinly against the grain. Serve immediately.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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