Easy Grilled London Broil with Marinade Recipe

Get ready to elevate your grilling game with this mouthwatering Grilled London Broil! This recipe transforms an affordable cut of beef into a succulent and flavorful delight, thanks to my overnight London Broil marinade recipe that tenderizes and infuses every bite with deliciousness.

Whether you’re hosting a backyard cookout or simply craving a memorable meal, this tender, juicy grilled London Broil is sure to impress and satisfy. So fire up the grill and enjoy a culinary experience that’s as quick and easy as it is unforgettable.

Why I love this recipe, and you will too!

1. Once the London Broil is marinated, it only takes 10 minutes to cook on the grill! I use a Big Green Egg, but you can use any type of gas, charcoal, or pellet grill.
2. Since it’s just my husband and me, I usually have enough leftovers to make two more meals: steak fajitas and beef stroganoff.
3. Despite its impressive taste, this grilled London Broil recipe is quick and easy and doesn’t require any complicated techniques, making it perfect for both novice and experienced grillers.

Ingredient notes:

• London broil – Despite its name, London Broil originated in America, not London. The term is a misnomer and only refers to how this cut of beef is prepared. Most beef you buy labeled as London Broil is flank steak or top-round steak.
• My easy London Broil marinade consists of fresh rosemary, honey, soy sauce, olive oil, garlic, kosher salt, and ground black pepper. London Broil is naturally very flavorful, and my simple marinade recipe enhances its big beefy flavor. I use this same marinade for my Grilled Flank Steak, and it never disappoints. Once you try it, I predict you will love it too!

Complete measurements are listed in the recipe card below.

How to make the marinade and grill the London Broil: 

1. Score the London Broil on both sides in a shallow crisscross pattern to help it absorb the marinade.
2. Add all the London Broil marinade ingredients to a small bowl, whisk to combine, and pour it into a gallon-size storage bag. 

3. Place the steak in the London Broil marinade and refrigerate for at least four hours. Allow the meat to marinate for 24 hours before grilling for the best results. 

4. About an hour before you are ready to grill the meat, remove it from the refrigerator and allow it to come to room temperature. 
5. Preheat the grill to medium-high, 400°F. Brush the grill rack with vegetable oil to keep the meat from sticking.
6. Remove the meat from the marinade and place on the grill rack. Reserve the marinade and set aside. 
7. Grill the marinated London Broil on the first side for about four minutes. Flip the steak and cook on the other side for about four minutes. The time your steak will take to cook depends on its thickness and the beef’s temperature before grilling. Thicker steaks will take more time, while thinner steaks will take less time. 

8. Remove the London Broil from the grill when the internal temperature of the beef registers 125°F on an instant-read meat thermometer. Cover it loosely with aluminum foil and rest for at least ten minutes. The internal temperature of the beef will continue to rise to 130°F, which is medium-rare. 
9. While the grilled London Broil rests, pour the reserved marinade into a small saucepan over medium-high heat. Bring it to a boil and then reduce the heat to low. Let the marinade simmer for about five minutes. 
10. Before serving, use a sharp knife and slice the grilled London broil across the grain or the width, angling down from the top into very thin slices.

Serving suggestions:

Arrange the slices on a platter and top with the reserved London Broil marinade and garnish with fresh rosemary. Serve immediately. 

I like pairing this dish with grilled corn on the cob, my Parmesan Potatoes Au Gratin or Southern Potato Salad, Sweet and Sour Green Beans, or American Coleslaw. Other sides that pair well with it include Smoked Baked Beans and Grilled Vegetable Kabobs.

How to store and reheat leftovers:

Wrap the leftovers tightly in aluminum foil or plastic wrap to prevent them from drying out. Place in an airtight container and store in the fridge for up to 3-4 days.

I like to reheat the sliced meat in a skillet on the stove with just a bit of olive oil for about a minute or so. Because it is so thin, it can overcook quickly, so watch it closely.

Recipe FAQs:

Sharon’s tips:

• I highly recommend fresh rosemary for the London Broil marinade. However, if all you have is dried, by all means, use it; however, the flavor is much more concentrated, so if you are using dried, only use one and a half tablespoons
• If your steak is thicker or thinner than one to one and a half inches, it will take longer or less time than I have listed. Be sure to use a meat thermometer and cook to the desired temperature rather than by the time.
• The secret to success with this cut of meat is to slice it as thinly as possible across the grain or the width, angling down from the top. The thinner, the better! A sharp knife or electric knife is essential. 
• The marinade recipe calls for low-sodium soy sauce, if you use regular soy sauce, leave out the salt.

More recipes for the grill:

If you like to grill as we do, you might also want to check out these delicious recipes: 

You might also like this recipe for Grilled Spatchcock Chicken. If you need more ideas, here is a link to all of my grilling and smoking recipes.

⭐ ⭐ ⭐⭐⭐ If you make this dish, please leave a comment and give this recipe a star rating. I would love to know how you liked it!

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