This marinated London broil is super simple and perfect for the grill! Loads of garlic, red wine vinegar, and Worcestershire round out the marinade for a steak that is both tender and flavorful!
What is London Broil?
London broil is actually a cooking method, and not a particular cut of meat. The name comes from a method of high heat roasting a seasoned piece of beef under a broiler for great browning and flavor. The most common cut of meat in the grocery store labeled “London Broil” is a top round steak. The top round comes from the rear leg of the cow and can be quite tough.
Marinating, grilling, and slicing the meat thin renders this affordable cut tender and super flavorful. If you can’t find a top round steak for your London broil, you can substitute flank, flap, or skirt for delicious results with this recipe. Remember, London broil is a cooking method, not a specific cut of meat, so you can make various cuts work based on availability and price.
London Broil Marinade
I think a marinade is crucial for cooking the best London broil. There is a ton of surface area on these long and thin cuts of beef, and that means more opportunity to add flavor with a delicious marinade. I like to keep my marinades simple and balanced, using what I have on hand in my pantry and cupboards. Here’s what you’ll need:
- Olive oil
- Red wine vinegar
- Brown sugar
- Worcestershire sauce
- Salt and pepper
- Fresh rosemary
Don’t be afraid of making substitutions, if needed. Olive oil for vegetable oil, red wine vinegar for balsamic or apple cider vinegar, brown sugar for honey, fresh rosemary for dried (or even other herbs entirely). This marinade is designed as a framework to deliver delicious results. You can customize as needed!
London Broil on the Grill
As I mentioned earlier, London broil is a method for high heat cooking a thin piece of beef. Nothing does that better than a grill! I like to get my grill fairly hot, around 450 degrees F. This high heat cooks the beef quickly while getting delicious flavors of caramelized marinated and a kiss of char on the meat.
A 1-1.5 inch thick piece of beef will cook in about 15 minutes or less on a high temperature grill. I like to keep my steaks moving, as necessary, to prevent burning, and cook the exterior evenly. Use a good instant read thermometer to track the internal temperature of your meat, and pull it off the grill at about 130-135 degrees F for medium rare.
Let your steaks rest for a good 10 minutes before slicing thin and serving. You’ll be able to taste all of the flavors from the marinade and a kiss of that char-grilled flavor in each bite.
More Marinated Steak Recipes
If you love this marinated London broil on the grill, I bet you’ll enjoy these other marinated steak recipes!
Grilled London Broil Recipe
Ready to become a backyard BBQ hero? Join my members-only group The Grill Squad for full access to all my meat, rubs, sauces, and meat buying masterclasses, podcasts, and so much more. It’s an amazing community of grillers that will help support you and increase your confidence of all things BBQ.
Making delicious BBQ should be easy, and Hey Grill Hey is here to help! Our online BBQ supply store, Patio Provisions, carries my signature line of sauces, rubs, and more to save you time and energy when you’re smoking tasty meats. Check it out today!
Simple Grilled London Broil Marinade
- 1 1 1/2-2 pound beef top round roast (also labeled "London Broil")
London Broil Marinade
- 3/4 cup olive oil
- 3/4 cup dark brown sugar
- 1/4 cup red wine vinegar
- 8 cloves garlic (minced)
- 1 1/2 Tablespoons Worcestershire sauce
- 1 Tablespoon salt
- 2 teaspoons black pepper
- 2 teaspoons red pepper flakes
- 2 sprigs fresh rosemary
- Combine all of the marinade ingredients in a zip top gallon bag or a large lidded container. Submerge the steak in the marinade and press all of the air out of the bag. Massage and turn the bag over several times to ensure the meat is coated. Marinate for 2 hours at least, or overnight for better flavor.
- Preheat your grill to 450 degrees F for direct heat cooking. Sear the steak for approximately 4-6 minutes per side, rotating regularly, until the internal temperature reads 130-135 degrees F for medium rare.
- Remove the steaks from the grill and allow to rest for 10 minutes before slicing against the grain and serving. I like to sprinkle with a little more coarse salt and some fresh cracked black pepper right before serving.