This grilled London broil starts with a flavorful marinade and is then grilled to perfection. Begin the marinating process in the morning and have it grilled and ready by dinnertime in under 30 minutes.

London broil is super easy to make! Start by making the marinade. Place the steak in an airtight container, pour the marinade over the top, seal it up, and store it in the refrigerator for 8-12 hours. The acids in the marinade will help tenderize the meat and add incredible flavor. When it’s time to cook, grill the London broil over high heat and then slice it against the grain for the best results every time!

What is London Broil?

London Broil is a cooking method typically used for marinated flank steak and tougher cuts of beef like top round. The meat is marinated 8-24 hours to enhance both tenderness and flavor. It is broiled or grilled over high temps, then sliced against the grain before serving. Despite its name, London broil is a North American cooking technique, also referred to as the “Dawson.” This dish is popular mainly for its robust beefy flavor. It is often served with mashed potatoes and vegetables, or added to salads or sandwiches.

Ingredients

• Flank Steak: About 2 1/2 pounds (sub with top round steak or skirt steak).
• Olive oil
• Red wine vinegar (sub with balsamic vinegar for a more robust marinade)
• Soy sauce
• Garlic
• Fresh rosemary (sub with fresh oregano or thyme)
• Worcestershire sauce
• Onion powder
• Salt and black pepper

Grilling London Broil

• Combine marinade ingredients.
• Place flank steak into a resealable plastic bag, pour marinade over the top and work it around the meat for an even coating. Seal the bag and place it in the refrigerator for 8-12 hours.
• Prepare your grill for high-heat (450 degrees F). 
• Remove the steak from the marinade
• Place it on the grill, close the lid and cook for 5-7 minutes; turn the steak over and cook for an additional 5 minutes. Cook time is entirely based on your desired doneness. We recommend medium-rare doneness for this recipe (an internal temperature of 130 degrees F). For more information on doneness, please read our steak temperature guide.
• Remove the grilled London broil from the heat and place it on a clean cutting board.
• Let the meat rest for at least 5-10 minutes.
• Carve against the grain into thin slices. Place onto a large platter or serving dish and enjoy!
• Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or a skillet on the stovetop.

Tips

• Expecting a large group for dinner? Double or triple this grilled London broil recipe to make enough for everyone.
• Lightly score the flank steak with a sharp knife or pierce it with a jacquard to shorten cooking time and allow the marinade to permeate deeper into the meat.
• Substitute the flank steak with skirt steak or top round. Skirt steak is thinner than flank steak, so adjust your cooking time accordingly when grilling.
• Beef needs salt to bring out its natural flavor. Ingredients like soy sauce can help add the needed sodium and provide extra flavor. For those with gluten and soy intolerances, you can substitute soy sauce with gluten-free tamari or coconut aminos.

What to serve with London broil

• Bacon Wrapped Green Beans
• Funeral Potatoes
• Potatoes Au Gratin
• Texas Creamed Corn

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Grilled London Broil

Grilled London broil is marinated in flavorful ingredients, then grilled to perfection. Start the marinating process in the morning and have it grilled and on the table for dinner in under 30 minutes.

Course Main Course

Cuisine American BBQ, Fusion, Latin American

Keyword Grilled flank steak, Grilled flat steak, steak tacos

Prep Time 25 minutes minutes

Cook Time 12 minutes minutes

Total Time 37 minutes minutes

Servings 5 Servings

Calories 187kcal

Ingredients

• Flank Steak: About 2 1/2 pounds sub with top round steak or skirt steak.
• For marinade:
• 2 tablespoons olive oil
• 1/4 cup red wine vinegar
• 2 tablespoons soy sauce
• 1 tablespoon Worcestershire sauce
• 2-3 cloves garlic minced
• 2 teaspoons chopped fresh rosemary
• 1 teaspoon onion powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

• Combine marinade ingredients in a small bowl.
• Place flank steak into a resealable plastic bag, pour marinade over the top, and work it around the meat for an even coating. Seal the bag and refrigerate for 8-12 hours.
• Prepare your grill for high heat (450 degrees F).
• Remove the steak from the marinade bag.
• Place it on the grill grates, close the lid, and cook for 5-7 minutes; turn the steak over and cook for an additional 5 minutes. We recommend medium-rare doneness or an internal temp between 125-130 degrees F.
• Remove the London broil from the grill and place it on a clean cutting board.
• Let the meat rest for at least 5-10 minutes.
• Carve against the grain into thin slices. Place onto a large platter or serving dish and enjoy!
• Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or a skillet on the stovetop.

Notes

• Tip: Lightly score the flank steak or use a jacquard to help the marinade permeate the meat and shorten cooking time.
• You can substitute the flank steak with skirt steak or top round. Skirt steak tends to be thinner than flank, so keep this in mind when grilling, and adjust your cooking time as needed.

Nutrition

Calories: 187kcal | Carbohydrates: 2g | Protein: 1g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 681mg | Potassium: 59mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 5IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 0.5mg

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