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It sounds like the fanciest entrée at the best restaurant in town, but actually Grilled London Broil is an inexpensive and delicious way to feed a large family or a backyard full of hungry guests. The marinade does most of the work for you and the coals do the rest for perfect results every time.
This classic recipe for Grilled London Broil relies on an herb and balsamic marinade that works its magic for up to eight hours in the refrigerator.
Making Grilled London Broil for the neighborhood? Click and slide the number next to “servings” on the recipe card below to adjust the ingredients to match how many you’re feeding—the recipe does the math for you, it’s that easy.
What is London Broil?
Despite its name, London Broil is a way to cook a marinated cut of meat, using a broiler or hot grill, that originated in America. Once it’s marinated for several hours, the meat is cooked quickly and sliced thin to serve.
What cut of meat is London Broil?
Typically, if you ask for London Broil, butchers will give you top round steak, top blade steak, or flank steak. Top round steak is an incredible value as a cut because it is less desirable than a filet or other more expensive steaks.
Here, we score the surface of the meat for extra tenderness and then marinate it into submission.
Can you broil London Broil?
Don’t let the weather stop you from making this! Go ahead and broil it, instead of lighting those coals. Adjust your broiler rack to about 6 inches below the broiler. Place meat on a foil-lined pan. Turn every 2 minutes, for even cooking, about four times, until done.
How is London Broil different from flank steak?
Because London Broil is the name of a finished dish, it’s possible that you’ve had London broil that was made with flank steak.
How do you cut London Broil?
This juicy, mouthwatering dish gets cut into thin slices, against the grain
What is the best temperature for Grilled London Broil?
Because the meat used to make London Broil is lean, the best way to eat it is to cook it medium-rare. Of course, if your family likes to eat steak on the well-done side of the dial, cook it a little longer. Just know that some tenderness may be sacrificed in the end product, but it will still be delicious.
Can you make London Broil marinade without ketchup?
Ketchup provides a little sweetness in the marinade, but feel free to use tomato paste or even a spoonful of dijon mustard instead.
What do you do with leftover London Broil?
You can do almost anything with the leftovers if there are any, but I always love to make sandwiches or toss slices of the meat in with a big green salad.
Grilled London Broil
- Cut 1/2-inch crosshatch pattern, ¼ inch deep, on both sides of steak. Place steak in 1-gallon zipper-lock bag.
- Combine soy sauce, vinegar, ketchup, sage, garlic, oil, and rosemary in blender and process until garlic and herbs are finely chopped, about 30 seconds.
- Add marinade to a bag with steak, seal and turn to coat. Let sit at room temperature for 2 hours or refrigerate for up to 8 hours. (If refrigerated, bring the steak to room temperature before grilling.)
To prepare a charcoal grill:
- Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly half of the grill. Set cooking grate in place, cover, and open lid vent completely.Heat grill until hot, about 5 minutes.
To prepare a gas grill:
- Turn all burners to high, cover, and heat grill until hot, about 10 to 15 minutes.
To grill the steak:
- Combine pepper and paprika in a bowl. Remove steak from marinade, pat dry with paper towels, and season with pepper mixture.
- Clean and oil cooking grate. Grill steak (hotter side of grill if using charcoal) for 1 minute. Flip and grill second side for 1 minute. Repeat, flipping every minute, until steak registers 125 degrees (for medium-rare), 5 to 7 minutes, or 130 degrees (for medium), about 9 minutes.
- Transfer to carving board, tent loosely with aluminum foil, and let rest for 10 minutes. Slice steak thinly against the grain and serve.
Meggan Hill is the Executive Chef and CEO of Culinary Hill, a popular digital publication in the food space. She loves to combine her Midwestern food memories with her culinary school education to create her own delicious take on modern family fare. Millions of readers visit Culinary Hill each month for meticulously-tested recipes as well as skills and tricks for ingredient prep, cooking ahead, menu planning, and entertaining. She graduated from the University of Wisconsin-Madison and the iCUE Culinary Arts program at College of the Canyons.