Learn the tips and important how-tos to make the best Grilled London Broil every time! The secret is marinating, correct grill temperature, and allowing the meat to rest for a few minutes. This tender, grilled steak is great for family barbecues and delicious enough for company.
Our family loves London broil! And the only secret to a great-tasting London Broil is the way the steak is marinated and cooked. In my opinion, grilling is the best way to achieve the tenderest, most juicy London Broil.
Suggested Cuts of Meat
I have always used flank steak whenever anyone is in the mood for one of my Grilled 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 a flank steak is prepared perfectly, it comes out so moist, tender, and flavorful that I can't imagine using any other cut of meat.
Table of contents
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? :-))
Flank steak is 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 Mongolian Beef.
I think it's best grilled but, as you can see, it can also be pan-fried, broiled or braised.
Best Marinades for London Broil
Marinating the beef prior to grilling is an important step to tenderize this tougher cut of meat. This step will ensure the best flavor and the most tender result. Try to marinate it overnight, if at all possible, to achieve the best results however, anything over four hours will suffice.
- Quick & Easy Lover - Just use your favorite bottled Italian dressing
- Savory Lover - Mix ¼ cup each of balsamic vinegar, soy sauce, and olive oil with 2 tablespoons Worcestershire, 2-3 teaspoons Italian seasoning, and 1 teaspoon minced garlic.
- Sweet Lover - Add 2 tablespoons maple syrup, brown sugar or honey to the savory mix.
- Herb Lover - Add more chopped herbs such as basil, oregano, thyme or rosemary to either bottled dressing or savory mix.
- Garlic Lover - Add an extra clove of garlic to either the bottled Italian dressing or the savory mix.
- Spice Lover - Sprinkle in a drop or two of sriracha, hot sauce or crushed red pepper flakes to the savory mix.
How to Grill London Broil
- Place flank steak into a resealable gallon-size plastic bag. (photo 1)
- Pour in Italian dressing or one of the marinades listed above. (photo 2)
- Seal and place in refrigerator. For the best, most tender meat, let the beef marinate overnight. If time is short, marinate at least 4 hours. (photo 3)
- Remove steak from marinade when ready to grill. Discard used marinade. (photo 4)
- Preheat the grill to high heat. Place flank steak directly on grill and sear each side for a minute or two. Then allow to grill another 6 minutes per side. (photo 5)
- Remove the London Broil from heat when internal temperature reaches 135 for medium-rare or until your desired doneness is achieved. Let rest 5-10 minutes before slicing. (photo 6)
Steak Temperatures
Grilling the steak to the correct temperature will also ensure the juiciest results. Try to stay away from medium-well to well done to avoid drying the meat out. Medium-rare is the suggested temperature for this recipe.
Use a digital meat thermometer for the most accurate internal temperature. Remove the steak from the grill when the temperature reaches 5 degrees less than the desired temperature. Let the steak rest on a cutting board for 5-10 minutes. The temperature will continue to rise until it reaches the appropriate temperature.
- Rare: 125-130 degrees - cool, red center
- Medium-rare: 135 degrees - warm red center
- Medium: 145 - warm pink center
- Medium-well: 150 degrees - slightly pink center
- Well done: 160 degrees - no pink
How to Slice
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 ⅛" to ¼" thick slices. This shortens the fibers in each slice and makes the meat more tender and easier to chew.
This is such an easy London Broil recipe that's perfect for a family dinner and delicious enough for a special occasion. And it always turns out awesome! Plus, if you marinate the steak the night before it's a quick and easy weeknight dinner too. And bonus, clean-up is a breeze! Enjoy!
What to Serve with London Broil
The best meal is always a simple meal with just a few basic sides. I like to serve this steak with a baked sweet or white potato and a side salad such as a tossed salad or a cool Cucumber Mint Watermelon Salad.
When looking for a wine to pair with London Broil choose a bold red with low tannin levels to compliment this lean steak. Varietals such as a Pinot Noir, Sangiovese, Tempranillo, or Spanish Rioja work well. If you are not a red wine lover, an oaky Chardonnay would work quite well.
More Grilled Meat Recipes
Grilled Filet Mignon with herb butter.
Grilled Lamb Chops flavored with fresh basil and rosemary.
Steak Fajitas from The Anthony Kitchen
Grilled Pork Tenderloin with tomato corn salsa.
Find lots of grilling recipes here on 2CM!
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Best Grilled London Broil
Ingredients
- 2-3 lbs. flank steak
- 8 oz bottle of your favorite Italian dressing
Instructions
- 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 but it is best if left 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.
Video
Notes
Nutrition
This post has been updated with a video, new photos and more tips and how-tos. It was first published on August 28, 2015.
Liza Bell says
I followed the instructions precisely yet the result was a large disappointment. I marinated the (very expensive)
flank steak overnight, grilled per instructions, met the correct temp for med rare, sliced per instructions re: the grain and the meat was so tough it was I not enjoyable. \ I’m looking for leftover recipes for very tough marinated beef. Any suggestions?
Linda Warren says
I'm so sorry your meat came out tough. If you sliced very thinly against the grain it should have been tender as it has always worked out well for my family. As for leftovers, I would say to cut it into thin strips and use in beef fajitas or tacos, nachos, or possibly cheesesteak sandwiches.
Kim says
I agree 100% with everything Linda as I worked in the meat department for over 10 years. Thanks for explaining that London broil is a way of cooking and not a cut of beef. Some stores will also put shoulder steak out as London broil but I wouldn't recommend it at all!
chris says
In California, London Broil is decidedly not flank steak. London Broil goes on sale at $2.99, while flank (never on sale) remains $8.99/lb.
Linda Warren says
London Broil is just a way of cooking meat, not a particular cut of meat. However, top round is often labeled by butchers to be used for preparing a London Broil. And yes it is cheaper but I prefer to use a flank steak and save it for a special occasion as I feel it comes out much more juicy and tender.
Sandy Klein says
I have never cooked a Top Round Roast .It is only 1.32lbs.I am afraid it will be tough, So how long and can I put in a crock pot or do I have to roast in the oven ?
Linda Warren says
A top round roast or a flank steak are both relatively tough cuts of meat. It is imperative that these be marinated for anywhere from 1 hour to 12 hours, the longer the better. I prefer the flank steak and I like to grill mine as I think it flavors the meat the best. However, you can also roast in a 425-degree oven for about 6 minutes. Prior to roasting in the oven, give it a good sear in a skillet for about 2 minutes per side to help seal in the juices. Both of these cuts are best done to medium-rare doneness or about 125-135 degrees internal temperature. Let them rest for 10 minutes after cooking then slice on the diagonal, which helps break down the fibers and help it taste more tender.
Chris says
Flank steak is not a london broil.
Linda Warren says
A London Broil is not a specific type of meat but more a method of cooking a somewhat tough cut. The meat used usually takes well to marinades and is served cut across the grain for the most tender result. Butchers will label a flank steak, a top-round steak, or a top-blade steak as a London Broil.
Liz Wittmann says
Just stumbled onto this recipe. Will probably use George Foreman. Would cook time be the same as BBQ ?
Linda Warren says
I am not that familiar with the George Foreman but I know that these types of grills steam rather than grill the steak. Since both sides cook at once less time will be needed.I suggest heating the grill for 5 minutes so it's nice and hot then add the steak and cook a total of 4-6 minutes.
Jimmy Bandy says
Yummy! I marinate my chicken breasts the same way. I can't wait to get my roast on
Linda Warren says
This would be great on chicken breasts too! Hope you get to try it soon.
Suzy says
Thanks so much! Amazing recipe
krissy says
my husband had been asking me to make a flank steak for a while now. since i never had before i wasnt sure what the right way or a good recipe was. im glad i stumbled on this blog! it was easy to follow and turned out so good!
Linda Warren says
I'm so glad you liked it! It's one of our favorites too.