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
- Garlic
- 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!
Marinated Grilled Flank Steak
Perfect Steak Marinade
Steak Fajita Roll Ups
Grilled London Broil Recipe
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Simple Grilled London Broil Marinade
Ingredients
- 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
Instructions
- 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.
Best London Broil I’ve ever had! Juicy, flavorful and oh so tender! I marinated for about 3 hours before putting on the grill. Will definitely do this again.
Thank you Vickie! I’m so glad you liked it!
If London Broil is a method of cooking then what is the cut of meat called London Broil??
It can be labeled a top round or sometimes it is actually labeled London broil.
Can you smoke the London Broil then sear it to completion? Would it retain its juices?
Hey Steve- you can totally smoke then sear! Reverse searing London Broil is a fine way to go.
Amazing! I didn’t have red wine vinegar, tho, so I used a red wine. My whole family loved it so much! Great flavour, and wonderful texture. My fresh chips paired in comparison! Ha ha. I will make this again and pass on to friends and family. Sláinte!
If you smoke a London Broil then sear how long would you smoke it ? Sear ?
Plan on about 20-30 mins per pound for these. Use a thermometer to determine when it’s finished! London broil is at its best around medium rare, 140F.
Did it exactly step for step and I am the hero of the bbq. This recipe, and the tips before it, were extremely helpful. Thank you very much for this post.
Heck yeah! I’m so glad it turned out so well!
I’m not no novice on a Weber but followed the recipe and the best London broil I’ve done my hobby is smoking and grilling meat and this was sweet used hickory and apple chunks so awesome
Awesome! I’m glad it worked well for you!
Do I need red wine vinegar to marinate–or can I just use Teriyaki sauce, salt, pepper and garlic? Please let me know! Thanks.
You can omit the vinegar. The marinade might just taste a little different.
Someone has told me to pound the meat before I marinate it or to poke it with a fork to absorb more of the marinade. Is that true.
It’s not necessary.