How to Cook the Perfect London Broil

Learn our best tips on how you can grill the best and most tender london broil every time! The secret is marinating, correct grill temperature and allowing the meat to rest for a few minutes. Great for a family barbecue and delicious enough for company.

How to Cook the Perfect London Broil | 2 Cookin Mamas The secret to grilling the best and most tender London broil you've ever had! And all it takes is a flank steak and one other ingredient! #londonbroil #onthegrill #dinner #steak #recipe #howtocook

Our family loves london broil! And the only secret to a great tasting london broil  is the way the steak is marinated and cooked. I have always used flank steak whenever anyone is in the mood for one of my London Broil dinners. Now you may see other cuts of meat labeled London broil in the meat case, such as top round steak or roast, but flank steak is the traditional cut used and the one I would recommend above all the others.  When flank steak is prepared perfectly, it comes out so moist, tender and flavorful that I can’t imagine using any other cut of meat.

What is London Broil

Well, it is not any particular cut of beef but the way it is prepared. Technically, it is a grilled or broiled marinated piece of beef that is then cut across the grain in thin strips. And the funny thing is, the city of London doesn’t even know what it is! Go figure!

Since I seem to be on a roll here, I might as well tell you exactly what a flank steak is too? (You’re learning a lot today aren’t you? :-)) It’s a long, flat cut of beef from the abdominal muscles or butt of a cow. It is usually used in dishes such as this London broil, as an alternative to a chuck roast in our Ropa Vieja or in Chinese stir-frys such as Copycat PF Changs Mongolian Beef.  I think it’s best grilled but, as you can see, it can also be pan-fried, broiled or braised.

London Broil slicing

How to slice a London Broil

OK, choosing the right cut of meat is important but, just as important, is how you slice the meat in order to render it the most tender. The first order of business is determining how the grain runs in the meat. You will see the fibers fairly clearly in a flank steak. In this case, you can see them running the long length of the steak. Place your knife across these fibers and at a 45 degree angle and cut 1/8″ to 1/4″ thick slices. This shortens the fibers in each slice and makes the meat more tender and easier to chew.

How to slice a london broil

This is such an easy recipe that your family can enjoy and it always turns out awesome!  It’s also an easy dinner to get on the table quickly if you marinate the steak the night before. Then grill for about 15 minutes and serve with a baked sweet or white potato and a side salad for a well-balanced delicious family dinner. Oh, and cleanup is a breeze! Score one for mom.

London Broil plated

Want to pair it with wine? I suggest choosing a bold red with low tannin levels to complement this lean steak as it does not have enough fat to counteract one with a high tannin level. Choose a pinot noir, sangiovese, tempranillo or Spanish rioja for the most enjoyment. If you are not a red wine lover, some oaky chardonnays would work quite well.



I've got the secret to grilling the best and most tender london broil you've ever had! Just a few simple steps and the right carving make this steak one of the best dinners for both family and guests.
5 from 3 votes
Print Rate
Course: Main Course
Cuisine: American
Prep Time: 5 minutes
Cook Time: 12 minutes
Marinate: 4 hours
Total Time: 17 minutes
Servings: 6 servings
Calories: 344kcal
Author: Linda Warren


  • 2-3 lbs. flank steak
  • 8 oz bottle of your favorite Italian dressing


  • Place steak in a large gallon-sized resealable bag. Pour enough Italian dressing in the bag to cover steak. Seal and place in rectangular baking dish. Place in refrigerator and marinate at least 4 hours or overnight. Turn occasionally.
  • When ready to grill the meat, preheat the grill to high. 
  • Sear well on each side, about 1-2 minutes, then cook until desired doneness, a total of about 6 minutes per side for rare and 7 minutes per side for medium-rare (perfect in my opinion).
  • Remove to cutting board and let rest 5 minutes before cutting. 
  • When carving, cut thin diagonal slices across the grain.


It is best to cook it to a medium-rare stage as it is a more lean, muscular cut, and then cut in thin slices against the grain to maximize tenderness.


Calories: 344kcal | Carbohydrates: 1g | Protein: 48g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 136mg | Sodium: 260mg | Potassium: 785mg | Sugar: 1g | Calcium: 48mg | Iron: 3.5mg





How to Cook the Perfect London Broil