How to Grill London Broil for Tender Juicy Results

Want a juicy, tender steak without spending steakhouse money? Grilled London broil is exactly the kind of budget-friendly beef recipe that proves an affordable cut can still deliver big flavor. London broil has a reputation for being tough, but with the right marinade, careful grilling, a proper rest, and thin slicing against the grain, it becomes flavorful, smoky, and surprisingly tender.

This grilled London broil recipe takes a classic supermarket steak and turns it into a satisfying main dish with a smoky char and a tender bite. The method is simple: marinate the beef long enough to add flavor, grill it over a two-zone fire, pull it before it overcooks, rest it, and slice it thinly. Those steps matter because London broil is lean and can become chewy if it is cooked too far or cut the wrong way.

The result is a practical beef dinner that works for weeknights, backyard grilling, meal prep, or a casual cookout. It is not a complicated recipe, but it does reward patience. Give the marinade time to work, use an instant-read thermometer, and resist the urge to cook the steak beyond medium rare if you want the best texture.

What Is London Broil?

London broil can refer to both a style of preparation and a cut of beef sold under that name. In many grocery stores, London broil is usually top round steak or top round roast, though the label may sometimes appear on other lean cuts. It is an affordable beef option with a deep, beefy flavor, but because it is lean, it needs a little care to become tender.

The best way to cook London broil is to marinate it, grill it quickly, and avoid overcooking. Medium rare is ideal for tenderness. After grilling, the steak should rest so the juices can settle back into the meat. The final and most important step is slicing it thinly against the grain. Cutting across the muscle fibers makes each bite easier to chew and much more enjoyable.

Grilled London Broil Ingredients

• London Broil – This recipe uses a 1.5-pound London broil, commonly sold as top round steak. It is lean, flavorful, and budget friendly.
• London Broil Marinade – A marinade adds flavor and helps improve the texture of the beef. An olive oil-based marinade with vinegar, Dijon mustard, lemon juice, and seasonings works well.
• Compound Butter – A small amount of compound butter melts over the hot steak while it rests, adding richness and extra flavor.
• Salt and Pepper – Finish the sliced steak with flaky salt and coarse black pepper for simple, clean seasoning.

How to Grill London Broil

The key to great grilled London broil is temperature control. A two-zone grill setup gives you one hotter side for searing and one cooler side for controlled cooking. This helps prevent the outside from burning before the inside reaches the right temperature.

Prep the London Broil

1. Marinate the Steak: Remove the London broil from its packaging and pat it dry with paper towels. Place it in a gallon-size resealable bag.
2. Pour the marinade over the beef. Seal the bag tightly while pressing out as much air as possible.
3. Massage the bag gently so the marinade coats both sides of the steak evenly.
4. Place the sealed bag in the refrigerator and marinate for 8 to 16 hours. This gives the beef time to absorb flavor before grilling.

Prep the Grill

1. Preheat the grill for two-zone cooking. One side should be hotter, while the other side stays cooler for more controlled heat.
2. Clean and oil the grill grates before adding the steak. This helps prevent sticking and encourages good grill marks.

Cooking the London Broil

1. Remove the marinated London broil from the refrigerator and take it out of the bag. Place it on the cooler side of the grill.
2. Cook for 90 seconds, then rotate the steak 90 degrees with long tongs to create crosshatch grill marks.
3. After another 90 seconds, flip the steak. Continue cooking and rotating as needed for even heat.
4. Use an instant-read thermometer to check the internal temperature. Pull the steak around 120 degrees F, then sear briefly on the hotter side if desired.
5. For a deeper crust, move the steak to the hot side of the grill for about one minute per side. The internal temperature may rise to about 125 degrees F.
6. Transfer the steak to a cutting board. Top it with compound butter and tent it loosely with foil. Let it rest for 10 minutes before slicing.

Slicing and Serving

1. After resting, slice the London broil thinly against the grain. Aim for slices about 1/4 inch thick. This is the best way to keep the steak tender and easy to serve.

What to Serve With London Broil

Grilled London broil pairs well with simple sides that can be cooked outdoors while the grill is hot. Grilled asparagus, corn on the cob, roasted potatoes, smoked Brussels sprouts, or a crisp green salad all work well with the beefy flavor of the steak. For a classic cookout plate, serve the sliced London broil with grilled corn and a vegetable side. For something lighter, pair it with foil-grilled vegetables and a fresh salad.

Because the steak is sliced thin, it is also excellent for sandwiches, steak salads, rice bowls, or wraps the next day. If you are cooking for meal prep, keep the slices slightly thicker before storing, then slice thinner when ready to serve.

How to Store Grilled London Broil

Store leftover grilled London broil in an airtight container in the refrigerator for 3 to 4 days. You can also freeze it for up to 3 months. If frozen, thaw it overnight in the refrigerator before reheating.

Because London broil is lean, reheat it gently to avoid drying it out. Let the leftovers sit at room temperature briefly before warming. Preheat the oven to 250 degrees F, place the meat on a baking sheet or wire rack, cover it loosely with foil, and heat until the internal temperature reaches about 100 degrees F. For the best texture, finish the steak quickly in a hot skillet with a little oil or butter to refresh the crust without cooking the inside further.

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With the right technique, grilled London broil becomes a dependable steak dinner that tastes far more impressive than its price tag suggests. The marinade brings flavor, the grill adds smoke and char, and the thin slicing keeps every bite tender. It is a practical recipe to keep in rotation whenever you want a bold, beefy main course without overcomplicating dinner.

If you try this grilled London broil recipe, rate it and leave a comment to help other readers make it successfully.

Grilled London Broil Recipe

Prep: 5 mins

Cook: 20 mins

Resting Time: 10 mins

Total: 35 mins

Servings: 8

Turn an affordable London broil into a juicy grilled steak with a flavorful marinade, two-zone grilling, compound butter, and thin slicing against the grain.

Ingredients

• 1.5 lbs London Broil
• 1 cup London Broil Marinade
• 2 tbsp Compound butter to serve
• Salt and pepper for garnish

Instructions

Marinate the London Broil

1. Remove the London broil from the package and pat it dry with paper towels.
2. Place the meat in a gallon-size resealable bag.
3. Pour the marinade over the London broil and seal the bag, removing as much air as possible.
4. Massage the bag so both sides of the beef are coated with marinade.
5. Refrigerate for 8 to 16 hours.

Preheat the Grill

1. Preheat the grill for a two-zone fire.
2. Clean and oil the grill grates.

Grill the London Broil

1. Remove the marinated London broil from the bag and place it on the cooler side of the grill.
2. Cook for 90 seconds, then rotate the beef 90 degrees with long tongs to create sear marks.
3. After another 90 seconds, flip the meat and continue cooking, rotating as needed, until it reaches 120 degrees F with an instant-read thermometer.
4. If desired, move the steak to the hot side of the grill and sear for about one minute per side to build a crust.

Rest and Serve

1. Remove the steak from the grill. Top with compound butter and tent loosely with foil.
2. Rest for 10 minutes, then slice thinly against the grain and serve.

Notes

For a gas grill:

• Preheat the grill with all burners on.
• Clean and oil the grill grates.
• Close the lid and preheat for 10 minutes.
• Turn off 2 of the 4 burners, or 2 of the 3 burners, to create a two-zone fire.
• Add the steak to the cooler side and grill as directed.

For a charcoal grill:

• Light charcoal in a chimney. When the coals are about 70 percent ashed over, arrange them on one side of the grill.
• Place the grill grates over the coals and clean them.
• Cover the grill and adjust the vents until the grill holds around 375 to 400 degrees F.
• Grill the London broil using the two-zone method, checking doneness with an instant-read thermometer.

Nutrition

Serving: 1 serving
| Calories: 36 kcal
| Protein: 7 g
| Fat: 1 g

Course: Main Course

Cuisine: American

London Broil on Grill FAQs