Summer’s here, and that means it’s time to fire up the grill for some seriously delicious meals! If you’re looking for a budget-friendly, flavor-packed cut that’s perfect for warm weather gatherings, you’ve come to the right place. We’ve gathered 20 mouthwatering grilled London broil recipes that will make your summer dinners unforgettable. Get ready to discover your new favorite way to enjoy this versatile steak!
Garlic Herb Marinated Grilled London Broil
Sear this budget-friendly cut to perfection with a garlicky herb marinade that transforms London broil into a tender, flavorful centerpiece. Simple preparation yields impressive results perfect for weeknight dinners or weekend grilling. Follow these precise steps for restaurant-quality beef at home.
Ingredients
For the marinade:
– 1/4 cup olive oil
– 3 tbsp red wine vinegar
– 4 garlic cloves, minced
– 1 tbsp fresh rosemary, chopped
– 1 tsp kosher salt
– 1/2 tsp black pepper
For grilling:
– 2 lb London broil (about 1.5 inches thick)
– Cooking spray
Instructions
1. Whisk together 1/4 cup olive oil, 3 tbsp red wine vinegar, 4 minced garlic cloves, 1 tbsp chopped rosemary, 1 tsp kosher salt, and 1/2 tsp black pepper in a shallow dish.
2. Place 2 lb London broil in the marinade, turning to coat all surfaces completely.
3. Cover the dish with plastic wrap and refrigerate for 4-6 hours, flipping the meat once halfway through marinating.
4. Remove the London broil from refrigerator 30 minutes before grilling to reach room temperature.
5. Preheat grill to high heat (450-500°F) and lightly coat grates with cooking spray.
6. Place London broil on hot grill and sear for 6-7 minutes without moving to develop dark grill marks.
7. Flip the steak using tongs and grill for another 6-7 minutes for medium-rare (130-135°F internal temperature).
8. Transfer the grilled London broil to a cutting board and let rest for 10 minutes to redistribute juices.
9. Slice the meat thinly against the grain at a 45-degree angle using a sharp knife.
Tender slices reveal a perfect pink center surrounded by a savory, herb-crusted exterior. The garlic-infused marinade penetrates deep, creating layers of flavor in every bite. Serve over a bed of arugula with shaved Parmesan or slice thin for hearty steak sandwiches with horseradish mayo.
Balsamic Glazed Grilled London Broil
Tender London broil transforms with a sweet-tangy balsamic glaze when grilled to perfection. This straightforward recipe delivers restaurant-quality flavor with minimal effort. Follow these precise steps for juicy, caramelized results every time.
Ingredients
For the marinade:
– 1/4 cup balsamic vinegar
– 2 tbsp olive oil
– 2 cloves garlic, minced
– 1 tsp dried rosemary
– 1/2 tsp black pepper
– 1/2 tsp salt
For the glaze:
– 1/4 cup balsamic vinegar
– 2 tbsp honey
– 1 tbsp soy sauce
For cooking:
– 2 lb London broil
Instructions
1. Combine 1/4 cup balsamic vinegar, 2 tbsp olive oil, 2 minced garlic cloves, 1 tsp dried rosemary, 1/2 tsp black pepper, and 1/2 tsp salt in a large zip-top bag.
2. Add 2 lb London broil to the bag, ensuring it’s fully coated with the marinade.
3. Refrigerate the marinating meat for at least 4 hours or overnight for maximum flavor penetration.
4. Remove the London broil from the refrigerator 30 minutes before grilling to reach room temperature for even cooking.
5. Preheat your grill to high heat, approximately 450°F, with both direct and indirect heat zones.
6. Combine 1/4 cup balsamic vinegar, 2 tbsp honey, and 1 tbsp soy sauce in a small saucepan over medium heat.
7. Simmer the glaze mixture for 5-7 minutes until it thickens to a syrup consistency, then remove from heat.
8. Pat the marinated London broil dry with paper towels to ensure proper searing.
9. Place the meat on the hot grill over direct heat and sear for 4-5 minutes until well-charred.
10. Flip the London broil and sear the other side for another 4-5 minutes.
11. Move the meat to the indirect heat zone and brush generously with the prepared balsamic glaze.
12. Continue grilling over indirect heat for 8-10 minutes, brushing with glaze every 2-3 minutes.
13. Check the internal temperature with a meat thermometer, removing at 130°F for medium-rare.
14. Transfer the grilled London broil to a cutting board and let rest for 10 minutes to redistribute juices.
15. Slice the meat thinly against the grain at a 45-degree angle for maximum tenderness.
A perfectly grilled London broil boasts a caramelized crust giving way to juicy, pink interior slices. The balsamic glaze creates a sticky-sweet coating that balances the savory garlic and rosemary notes. Serve sliced over a bed of arugula or alongside roasted vegetables for a complete meal that impresses with minimal effort.
Spicy Chimichurri Grilled London Broil
Unleash bold Argentine flavors with this grilled London broil. The spicy chimichurri sauce adds vibrant heat and freshness. Perfect for summer grilling with minimal prep time.
Ingredients
For the London Broil:
- 1 (2-pound) London broil steak
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
For the Spicy Chimichurri Sauce:
- 1 cup fresh parsley leaves
- 1/2 cup fresh cilantro leaves
- 4 garlic cloves
- 1/4 cup red wine vinegar
- 1/2 cup olive oil
- 1 teaspoon red pepper flakes
- 1/2 teaspoon salt
Instructions
- Preheat your grill to high heat (450°F).
- Pat the London broil steak completely dry with paper towels.
- Rub 2 tablespoons olive oil evenly over both sides of the steak.
- Sprinkle 1 teaspoon kosher salt and 1/2 teaspoon black pepper over the steak.
- Place the steak on the hot grill and close the lid.
- Grill for 6 minutes without moving the steak.
- Flip the steak using tongs and grill for another 6 minutes.
- Check the internal temperature with a meat thermometer—aim for 130°F for medium-rare.
- Transfer the steak to a cutting board and let it rest for 10 minutes.
- While the steak rests, combine 1 cup parsley, 1/2 cup cilantro, and 4 garlic cloves in a food processor.
- Pulse until the herbs are finely chopped but not pureed.
- Add 1/4 cup red wine vinegar, 1/2 cup olive oil, 1 teaspoon red pepper flakes, and 1/2 teaspoon salt to the processor.
- Pulse 3-4 times until the sauce is just combined.
- Thinly slice the rested steak against the grain at a 45-degree angle.
- Drizzle the spicy chimichurri sauce over the sliced steak.
You’ll love the contrast between the charred, juicy steak and the bright, spicy sauce. The chimichurri’s acidity cuts through the rich beef beautifully. Serve it over a crisp salad or with grilled corn for a complete meal.
Honey Soy Grilled London Broil
Mouthwatering and savory, this honey soy grilled London broil delivers big flavor with minimal effort. Marinating overnight ensures deep penetration into the beef. Grilling over high heat creates a perfect crust while keeping the interior juicy.
Ingredients
For the marinade:
– 1/3 cup soy sauce
– 1/4 cup honey
– 2 tbsp olive oil
– 3 garlic cloves, minced
– 1 tsp black pepper
For cooking:
– 2 lb London broil
– 1 tsp kosher salt
Instructions
1. Whisk together soy sauce, honey, olive oil, minced garlic, and black pepper in a medium bowl.
2. Place London broil in a large resealable plastic bag.
3. Pour marinade over the beef, seal the bag, and refrigerate for at least 8 hours or overnight for maximum flavor.
4. Remove beef from refrigerator 30 minutes before grilling to reach room temperature.
5. Preheat grill to high heat (450-500°F).
6. Remove beef from marinade and pat completely dry with paper towels for better searing.
7. Season both sides of the beef evenly with kosher salt.
8. Place London broil on the hot grill and cook for 6-8 minutes.
9. Flip the beef using tongs and cook for another 6-8 minutes.
10. Check internal temperature with an instant-read thermometer inserted into the thickest part.
11. Remove from grill when temperature reaches 130°F for medium-rare or 140°F for medium.
12. Transfer beef to a cutting board and let rest for 10 minutes to redistribute juices.
13. Slice thinly against the grain at a 45-degree angle for maximum tenderness.
Amazingly tender slices reveal a perfect pink interior with caramelized edges from the honey marinade. The sweet-savory glaze creates a sticky crust that contrasts beautifully with the beef’s natural richness. Serve over rice with grilled vegetables for a complete meal that impresses with minimal effort.
Smoky Paprika Grilled London Broil
Grilling season calls for bold flavors that deliver without fuss. Smoky paprika transforms this London broil into a weeknight hero with minimal effort. Get ready for juicy, char-kissed beef that slices beautifully against the grain.
Ingredients
For the marinade:
– 2 lbs London broil
– 3 tbsp olive oil
– 2 tbsp smoked paprika
– 4 garlic cloves, minced
– 1 tbsp Worcestershire sauce
– 1 tsp kosher salt
– 1/2 tsp black pepper
For grilling:
– 1 tbsp vegetable oil
Instructions
1. Pat the London broil completely dry with paper towels.
2. Combine olive oil, smoked paprika, minced garlic, Worcestershire sauce, kosher salt, and black pepper in a small bowl.
3. Rub the marinade evenly over all surfaces of the beef.
4. Place the seasoned London broil in a zip-top bag and refrigerate for 4 hours.
5. Remove the beef from refrigerator and let it sit at room temperature for 30 minutes before grilling.
6. Preheat your grill to high heat, approximately 450°F.
7. Brush the grill grates lightly with vegetable oil to prevent sticking.
8. Place the London broil on the hot grill and close the lid.
9. Grill for 6 minutes without moving to develop a good sear.
10. Flip the beef using tongs and grill for another 6 minutes.
11. Check the internal temperature with an instant-read thermometer inserted into the thickest part.
12. Continue grilling until the internal temperature reaches 130°F for medium-rare.
13. Transfer the London broil to a cutting board and let it rest for 10 minutes.
14. Slice the beef thinly against the grain at a 45-degree angle.
Velvety texture meets deep smokiness in every tender slice. The paprika crust creates a beautiful bark that contrasts with the juicy pink interior. Serve it piled high on crusty bread with horseradish cream or slice it thin for next-day steak sandwiches that might be even better than the first serving.
Lemon Pepper Grilled London Broil
Firing up the grill transforms this budget-friendly cut into a zesty, tender main. Lemon pepper seasoning creates a bright crust that balances the rich beef flavor. This straightforward method delivers restaurant-quality results with minimal effort.
Ingredients
For the marinade:
– 2 lbs London broil
– 1/4 cup olive oil
– 3 tbsp lemon juice
– 2 tbsp lemon pepper seasoning
– 1 tsp kosher salt
– 2 cloves garlic, minced
For grilling:
– 1 tbsp olive oil
Instructions
1. Place 2 lbs London broil in a large zip-top bag.
2. Add 1/4 cup olive oil, 3 tbsp lemon juice, 2 tbsp lemon pepper seasoning, 1 tsp kosher salt, and 2 minced garlic cloves to the bag.
3. Seal the bag, removing excess air, and massage the marinade into the meat until evenly coated.
4. Refrigerate for at least 4 hours or overnight for maximum flavor penetration.
5. Remove the marinated London broil from the refrigerator 30 minutes before grilling to reach room temperature.
6. Preheat your grill to high heat, approximately 450°F, with both direct and indirect heat zones.
7. Pat the meat dry with paper towels to ensure proper searing.
8. Brush 1 tbsp olive oil onto both sides of the London broil.
9. Place the meat over direct heat and sear for 4-5 minutes until well-charred.
10. Flip the London broil using tongs and sear the other side for 4-5 minutes.
11. Move the meat to the indirect heat zone and continue cooking for 10-12 minutes.
12. Check the internal temperature with a meat thermometer, aiming for 130°F for medium-rare.
13. Transfer the grilled London broil to a cutting board and let rest for 10 minutes to redistribute juices.
14. Slice the meat against the grain into 1/4-inch thick pieces.
Lemon pepper’s citrus notes cut through the beef’s richness while the charred crust adds satisfying texture. Thin slices against the grain ensure maximum tenderness in every bite. Serve over a bed of arugula with shaved Parmesan for a complete meal that highlights the zesty seasoning.
Red Wine Marinated Grilled London Broil
Grilling season demands bold flavors and simple techniques. Get ready for a deeply savory London broil that marinates overnight in rich red wine. This method ensures maximum tenderness and flavor penetration throughout the meat.
Ingredients
– For the marinade:
– 1 cup dry red wine
– 1/4 cup olive oil
– 3 tbsp Worcestershire sauce
– 4 cloves garlic, minced
– 1 tbsp Dijon mustard
– 1 tsp black pepper
– 1 tsp salt
– For grilling:
– 2 lb London broil
Instructions
1. Combine 1 cup red wine, 1/4 cup olive oil, 3 tbsp Worcestershire sauce, 4 minced garlic cloves, 1 tbsp Dijon mustard, 1 tsp black pepper, and 1 tsp salt in a large resealable bag.
2. Place 2 lb London broil in the bag with the marinade, ensuring it’s fully coated.
3. Press out excess air and seal the bag tightly.
4. Refrigerate for 8-24 hours, flipping the bag halfway through marinating time.
5. Remove London broil from refrigerator 30 minutes before grilling to reach room temperature.
6. Preheat grill to high heat (450-500°F) with both direct and indirect heat zones.
7. Pat London broil dry with paper towels to ensure proper searing.
8. Place London broil over direct heat and sear for 4-5 minutes per side until well-charred.
9. Move London broil to indirect heat and grill for 10-15 minutes until internal temperature reaches 130°F for medium-rare.
10. Transfer London broil to a cutting board and let rest for 10 minutes before slicing.
11. Slice thinly against the grain at a 45-degree angle for maximum tenderness.
Ultra-tender slices reveal a beautiful gradient from seared crust to rosy center. The red wine marinade creates deep savory notes that pair perfectly with grilled vegetables. For a stunning presentation, arrange slices overlapping on a platter and drizzle with the resting juices.
Cajun Spiced Grilled London Broil
This lean cut transforms into a flavor-packed centerpiece with bold Cajun seasoning and smoky grill marks. London broil’s affordability makes it perfect for feeding a crowd without sacrificing taste. Just slice it thin against the grain for maximum tenderness.
Ingredients
For the marinade:
– 1/4 cup olive oil
– 2 tbsp Worcestershire sauce
– 2 tbsp Cajun seasoning
– 1 tsp garlic powder
– 1 tsp smoked paprika
– 1/2 tsp black pepper
For cooking:
– 2 lb London broil (about 1.5 inches thick)
Instructions
1. Whisk together 1/4 cup olive oil, 2 tbsp Worcestershire sauce, 2 tbsp Cajun seasoning, 1 tsp garlic powder, 1 tsp smoked paprika, and 1/2 tsp black pepper in a small bowl.
2. Place the 2 lb London broil in a shallow dish and pour the marinade over it, coating all sides.
3. Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight for deeper flavor penetration.
4. Remove the London broil from the refrigerator 30 minutes before grilling to bring it to room temperature for even cooking.
5. Preheat your grill to high heat (450-500°F) and oil the grates to prevent sticking.
6. Place the marinated London broil on the hot grill and sear for 5-6 minutes until well-charred.
7. Flip the steak using tongs and cook for another 5-6 minutes on the second side.
8. Check the internal temperature with a meat thermometer inserted into the thickest part, aiming for 130°F for medium-rare.
9. Transfer the grilled London broil to a cutting board and let it rest for 10 minutes to allow juices to redistribute.
10. Slice the meat thinly against the grain at a 45-degree angle for maximum tenderness.
London broil develops a beautiful crust from the high-heat grilling while staying juicy inside. The Cajun seasoning creates a spicy, smoky flavor profile that pairs perfectly with cool sides. Try serving the sliced steak over a crisp salad or stuffed into crusty bread for sandwiches.
Rosemary Garlic Grilled London Broil
Forget complicated marinades—this rosemary garlic grilled London broil delivers maximum flavor with minimal effort. Fire up your grill for a juicy, herb-crusted steak that’s perfect for weeknights or casual gatherings. Follow these sharp steps for a foolproof result every time.
Ingredients
– For the marinade: 1/4 cup olive oil, 3 tbsp red wine vinegar, 4 garlic cloves (minced), 2 tbsp fresh rosemary (chopped), 1 tsp kosher salt, 1/2 tsp black pepper
– For grilling: 1 (2 lb) London broil steak
Instructions
1. Combine 1/4 cup olive oil, 3 tbsp red wine vinegar, 4 minced garlic cloves, 2 tbsp chopped rosemary, 1 tsp kosher salt, and 1/2 tsp black pepper in a shallow dish.
2. Pierce the 2 lb London broil steak all over with a fork to help the marinade penetrate.
3. Place the steak in the marinade, turning to coat all sides evenly.
4. Cover the dish and refrigerate for at least 4 hours or up to 12 hours for deeper flavor.
5. Remove the steak from the refrigerator 30 minutes before grilling to bring it to room temperature.
6. Preheat your grill to high heat (450-500°F) with the lid closed for 15 minutes.
7. Scrape the grill grates clean with a brush to prevent sticking.
8. Place the marinated steak on the hot grill and close the lid.
9. Grill for 6 minutes without moving to develop a good sear.
10. Flip the steak using tongs and grill for another 6 minutes with the lid closed.
11. Check the internal temperature with an instant-read thermometer inserted into the thickest part.
12. Remove the steak when it reaches 130°F for medium-rare or 140°F for medium.
13. Transfer the steak to a cutting board and let it rest for 10 minutes to redistribute juices.
14. Slice the steak thinly against the grain at a 45-degree angle.
Nothing beats the tender, juicy slices with their crispy, herb-flecked crust. The garlic and rosemary infuse every bite with earthy, aromatic notes that pair beautifully with roasted potatoes or a simple arugula salad. Try stacking thin slices on crusty bread with horseradish cream for an impressive sandwich.
Teriyaki Grilled London Broil
Sear this teriyaki grilled London broil for a sweet-savory main that’s perfect for weeknight dinners or weekend grilling. Marinate the beef to infuse deep flavor, then grill to juicy perfection. Serve sliced thin against the grain for maximum tenderness.
Ingredients
For the marinade:
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 2 tbsp rice vinegar
- 2 cloves garlic, minced
- 1 tsp grated fresh ginger
- 1 tbsp cornstarch
- 1/4 cup water
For the beef:
- 1.5 lbs London broil
- 1 tbsp vegetable oil
Instructions
- Whisk together soy sauce, brown sugar, rice vinegar, minced garlic, and grated ginger in a bowl until sugar dissolves.
- Place London broil in a resealable plastic bag and pour marinade over it. Tip: Massage the bag to coat beef evenly for better flavor penetration.
- Seal the bag and refrigerate for at least 4 hours or up to 12 hours.
- Remove beef from marinade and pat dry with paper towels. Tip: Drying the surface ensures a better sear and prevents steaming.
- Pour marinade into a small saucepan and bring to a boil over medium-high heat.
- Whisk cornstarch and water in a separate bowl until smooth.
- Stir cornstarch slurry into boiling marinade and cook for 1–2 minutes until thickened into a glaze.
- Preheat grill to high heat (450–500°F) and brush grates with vegetable oil.
- Grill London broil for 5–7 minutes per side for medium-rare (internal temperature 135°F). Tip: Use a meat thermometer to avoid overcooking.
- Transfer beef to a cutting board and let rest for 10 minutes.
- Slice thinly against the grain and brush with teriyaki glaze before serving.
Hearty and glossy, this London broil boasts a caramelized crust and tender, pink-centered slices. The teriyaki glaze adds sticky-sweet depth that pairs beautifully with steamed rice or crisp salad. Leftovers make excellent steak sandwiches or rice bowl toppings the next day.
Mustard Crusted Grilled London Broil
Tender London broil gets a bold upgrade with this mustard crust. The sharp Dijon and Worcestershire create a savory, tangy flavor that penetrates deep into the meat. Grilling locks in juices while creating a flavorful, slightly charred exterior.
Ingredients
For the marinade:
– 2 lb London broil
– 1/4 cup Dijon mustard
– 2 tbsp Worcestershire sauce
– 2 tbsp olive oil
– 2 cloves garlic, minced
– 1 tsp black pepper
– 1 tsp kosher salt
For serving:
– Fresh parsley, chopped
Instructions
1. Pat the London broil completely dry with paper towels. 2. Whisk together Dijon mustard, Worcestershire sauce, olive oil, minced garlic, black pepper, and kosher salt in a small bowl. 3. Rub the marinade mixture evenly over all sides of the London broil. 4. Place the coated meat in a shallow dish, cover with plastic wrap, and refrigerate for at least 4 hours or overnight. 5. Preheat your grill to high heat, approximately 450°F. 6. Remove the London broil from the refrigerator and let it sit at room temperature for 30 minutes before grilling. 7. Place the London broil on the hot grill and sear for 6 minutes without moving it. 8. Flip the meat using tongs and sear the other side for another 6 minutes. 9. Reduce grill heat to medium (about 350°F) and continue cooking for 10-12 minutes per side. 10. Check for doneness by inserting an instant-read thermometer into the thickest part—it should read 135°F for medium-rare. 11. Transfer the grilled London broil to a cutting board and let it rest for 10 minutes. 12. Slice the meat thinly against the grain at a 45-degree angle. 13. Sprinkle with fresh chopped parsley before serving. Let the meat rest properly to redistribute juices throughout every slice. Always slice against the grain to ensure maximum tenderness in each bite. Use an instant-read thermometer for perfect doneness every time. London broil emerges with a crisp, savory crust giving way to juicy, pink-centered slices. The mustard marinade creates a tangy counterpoint to the rich beef flavor. Serve thinly sliced over a bed of arugula or stuffed into crusty rolls for an impressive sandwich.
Asian-Inspired Sesame Grilled London Broil
Ditch the complicated marinades—this Asian-inspired London broil delivers maximum flavor with minimal effort. A simple sesame-soy glaze caramelizes beautifully on the grill, creating a savory crust that seals in juices. You’ll have restaurant-quality steak ready in under 30 minutes.
Ingredients
For the marinade:
– 1/2 cup soy sauce
– 2 tbsp sesame oil
– 2 tbsp rice vinegar
– 3 cloves garlic, minced
– 1 tbsp grated fresh ginger
For grilling:
– 2 lb London broil steak
– 2 tbsp vegetable oil
– 2 tbsp sesame seeds
Instructions
1. Whisk soy sauce, sesame oil, rice vinegar, garlic, and ginger in a shallow dish.
2. Place London broil in the marinade, turning to coat all sides.
3. Cover and refrigerate for exactly 4 hours—no longer, or the acid will break down the meat fibers.
4. Preheat grill to 450°F while bringing steak to room temperature for 30 minutes.
5. Pat steak completely dry with paper towels to ensure proper searing.
6. Brush both sides with vegetable oil to prevent sticking.
7. Grill for 6 minutes on the first side until deep grill marks form.
8. Flip and grill for 5 more minutes for medium-rare (135°F internal temperature).
9. Sprinkle sesame seeds over the steak during the last minute of cooking.
10. Transfer to a cutting board and let rest for 8 minutes—this redistributes juices throughout the meat.
11. Slice thinly against the grain at a 45-degree angle for maximum tenderness.
Looking at that perfectly pink interior against the dark sesame crust? The contrast between the savory, slightly sweet exterior and beefy interior makes every bite dynamic. Serve it sliced over a crisp cabbage slaw or tucked into warm tortillas for an unexpected fusion twist—the leftovers make incredible steak sandwiches the next day.
BBQ Glazed Grilled London Broil
A perfectly grilled London broil gets even better with a sweet and smoky BBQ glaze. This straightforward recipe delivers tender, flavorful beef with minimal fuss. Fire up your grill for this crowd-pleasing main dish.
Ingredients
For the London Broil:
– 2 lbs London broil (1.5 inches thick)
– 2 tbsp olive oil
– 1 tsp kosher salt
– 1/2 tsp black pepper
For the BBQ Glaze:
– 1 cup BBQ sauce
– 2 tbsp honey
– 1 tbsp Worcestershire sauce
– 1 tsp garlic powder
– 1/2 tsp smoked paprika
Instructions
1. Pat the London broil completely dry with paper towels.
2. Rub the entire surface with olive oil.
3. Season both sides evenly with kosher salt and black pepper.
4. Let the seasoned meat rest at room temperature for 30 minutes.
5. Preheat your grill to high heat (450-500°F) with two zones: direct and indirect heat.
6. Whisk together BBQ sauce, honey, Worcestershire sauce, garlic powder, and smoked paprika in a small bowl.
7. Place the London broil on the direct heat side of the grill.
8. Sear for 4-5 minutes until well-charred.
9. Flip and sear the other side for 4-5 minutes.
10. Move the meat to the indirect heat side of the grill.
11. Brush a thick layer of BBQ glaze over the top surface.
12. Close the grill lid and cook for 8-10 minutes.
13. Flip the London broil and brush the other side with glaze.
14. Cook for another 8-10 minutes with the lid closed.
15. Check the internal temperature with an instant-read thermometer.
16. Remove from grill when the internal temperature reaches 130°F for medium-rare.
17. Transfer to a cutting board and let rest for 10 minutes.
18. Slice thinly against the grain at a 45-degree angle.
Let the rested London broil showcase its juicy interior and caramelized crust. The sweet-savory glaze creates a sticky coating that complements the beef’s rich flavor. Serve sliced over a crisp salad or stuffed into crusty rolls for impressive sandwiches.
Herb Butter Basted Grilled London Broil
Nothing beats the smoky char of grilled beef, especially when it’s basted with aromatic herb butter. This London broil method delivers restaurant-quality results with minimal effort. Perfect for weeknight dinners or weekend gatherings.
Ingredients
For the London Broil:
– 2 lb London broil steak (1.5 inches thick)
– 2 tbsp olive oil
– 1 tsp kosher salt
– ½ tsp black pepper
For the Herb Butter:
– ½ cup unsalted butter, softened
– 2 tbsp chopped fresh rosemary
– 2 tbsp chopped fresh thyme
– 3 cloves garlic, minced
– 1 tsp lemon zest
Instructions
1. Pat the London broil completely dry with paper towels.
2. Rub the steak evenly with olive oil on all surfaces.
3. Season both sides generously with kosher salt and black pepper.
4. Let the steak sit at room temperature for 30 minutes to ensure even cooking.
5. Preheat your grill to high heat (450-500°F) with one zone for direct heat and one for indirect.
6. Combine softened butter, rosemary, thyme, minced garlic, and lemon zest in a small bowl.
7. Place the steak on the direct heat zone and sear for 4 minutes without moving.
8. Flip the steak and sear the other side for 4 minutes to develop a crust.
9. Move the steak to the indirect heat zone and reduce grill temperature to medium (350°F).
10. Spoon 2 tablespoons of herb butter over the top of the steak.
11. Close the grill lid and cook for 8 minutes.
12. Flip the steak and baste the other side with 2 more tablespoons of herb butter.
13. Continue cooking with the lid closed for 6-8 minutes until internal temperature reaches 130°F for medium-rare.
14. Transfer the steak to a cutting board and top with remaining herb butter.
15. Let the steak rest for 10 minutes to allow juices to redistribute.
16. Slice thinly against the grain at a 45-degree angle.
Hearty and deeply flavorful, this London broil boasts a crisp herb crust giving way to tender, juicy interior. The garlic and lemon notes cut through the rich beef beautifully. Serve sliced over a bed of arugula with roasted potatoes, or pile high on crusty bread for impressive steak sandwiches.
Maple Dijon Grilled London Broil
A perfectly grilled London broil starts with this sweet-savory marinade that transforms budget-friendly beef into a showstopping meal. An assertive maple-Dijon glaze caramelizes beautifully over hot coals, creating a crust that seals in juices while adding complex flavor layers. This straightforward approach delivers restaurant-quality results with minimal effort.
Ingredients
For the marinade:
– 1/4 cup pure maple syrup
– 3 tbsp Dijon mustard
– 2 tbsp olive oil
– 2 cloves garlic, minced
– 1 tsp black pepper
– 1/2 tsp salt
For the beef:
– 2 lb London broil (about 1.5 inches thick)
Instructions
1. Whisk maple syrup, Dijon mustard, olive oil, minced garlic, black pepper, and salt in a medium bowl until fully combined.
2. Place London broil in a large resealable plastic bag and pour marinade over the beef.
3. Press out excess air, seal the bag, and massage to coat the beef evenly with marinade.
4. Refrigerate for at least 4 hours or up to 12 hours, flipping the bag once halfway through marinating time.
5. Remove beef from refrigerator 30 minutes before grilling to bring to room temperature for even cooking.
6. Preheat gas or charcoal grill to high heat (450-500°F) with one zone for direct heat and one for indirect heat.
7. Remove beef from marinade, letting excess drip off, but do not wipe off the coating.
8. Place beef on the hot direct heat zone and grill uncovered for 5-6 minutes until well-seared with visible grill marks.
9. Flip beef using tongs (never pierce with a fork) and grill another 5-6 minutes on the second side.
10. Move beef to indirect heat zone, close grill lid, and cook 8-10 minutes until internal temperature reaches 130°F for medium-rare.
11. Transfer beef to a cutting board and let rest 10 minutes to allow juices to redistribute throughout the meat.
12. Slice thinly against the grain at a 45-degree angle to ensure maximum tenderness.
Caramelized crust gives way to juicy, pink-centered slices that balance maple sweetness with Dijon’s subtle heat. The garlic-infused marinade penetrates deep, creating flavor in every bite rather than just coating the surface. Serve thin slices over a crisp arugula salad or pile high on crusty bread for impressive sandwiches that highlight both the tender texture and complex sweet-savory profile.
Jalapeño Lime Grilled London Broil
Crisp, spicy, and perfect for grilling season. This jalapeño lime London broil delivers bold flavor with minimal effort. Get ready for a zesty main dish that steals the show.
Ingredients
For the marinade:
– 1/3 cup olive oil
– 3 tbsp fresh lime juice
– 2 tbsp soy sauce
– 2 cloves garlic, minced
– 1 jalapeño, thinly sliced
– 1 tsp cumin
– 1/2 tsp black pepper
For the meat:
– 2 lb London broil
– 1 tsp kosher salt
Instructions
1. Whisk together 1/3 cup olive oil, 3 tbsp lime juice, 2 tbsp soy sauce, 2 minced garlic cloves, 1 sliced jalapeño, 1 tsp cumin, and 1/2 tsp black pepper in a medium bowl.
2. Place 2 lb London broil in a large resealable bag and pour the marinade over it.
3. Press out excess air, seal the bag, and refrigerate for at least 4 hours or overnight for maximum flavor penetration.
4. Remove the London broil from the refrigerator 30 minutes before grilling to bring it to room temperature for even cooking.
5. Preheat your grill to high heat (450°F) and clean the grates thoroughly to prevent sticking.
6. Remove the meat from the marinade, pat it completely dry with paper towels to ensure proper searing.
7. Rub 1 tsp kosher salt evenly over all surfaces of the London broil.
8. Place the meat on the hot grill and cook for 6-8 minutes without moving to develop a deep sear.
9. Flip the London broil using tongs and cook for another 6-8 minutes on the second side.
10. Check for doneness by inserting an instant-read thermometer into the thickest part—135°F for medium-rare or 145°F for medium.
11. Transfer the grilled London broil to a cutting board and let it rest for 10 minutes to allow juices to redistribute.
12. Slice the meat thinly against the grain at a 45-degree angle for maximum tenderness.
Serve immediately while warm. The spicy jalapeño and bright lime create a perfect balance against the rich beef. Thin slices make excellent tacos or elevate any grain bowl with their zesty kick.
Pineapple Soy Grilled London Broil
Unleash bold tropical flavors with this simple grilled London broil. Using pineapple juice and soy sauce creates a sweet-savory marinade that tenderizes the meat beautifully. This recipe delivers restaurant-quality results with minimal effort.
Ingredients
For the marinade:
- 1 cup pineapple juice
- 1/2 cup soy sauce
- 2 tbsp brown sugar
- 2 tbsp olive oil
- 3 garlic cloves, minced
- 1 tsp black pepper
For the main dish:
- 2 lb London broil
- 1 tsp kosher salt
Instructions
- Whisk together 1 cup pineapple juice, 1/2 cup soy sauce, 2 tbsp brown sugar, 2 tbsp olive oil, 3 minced garlic cloves, and 1 tsp black pepper in a large bowl.
- Pat the 2 lb London broil completely dry with paper towels.
- Sprinkle 1 tsp kosher salt evenly over both sides of the meat.
- Place the London broil in a large resealable plastic bag.
- Pour the marinade over the meat, ensuring it’s fully submerged.
- Seal the bag tightly, removing excess air.
- Refrigerate for at least 4 hours or overnight for maximum flavor penetration.
- Preheat your grill to 450°F, creating both direct and indirect heat zones.
- Remove the London broil from the marinade, letting excess liquid drip off.
- Discard the used marinade completely.
- Place the meat on the hot grill over direct heat.
- Sear for 4 minutes without moving to develop a proper crust.
- Flip the London broil using tongs, not a fork that would pierce the meat.
- Sear the other side for another 4 minutes.
- Move the meat to the indirect heat zone of the grill.
- Close the grill lid and cook for 10-15 minutes until the internal temperature reaches 130°F for medium-rare.
- Transfer the cooked London broil to a cutting board.
- Let the meat rest for exactly 10 minutes to redistribute juices.
- Slice the London broil thinly against the grain at a 45-degree angle.
Yield tender, juicy slices with caramelized edges from the pineapple marinade. The soy sauce provides umami depth that balances the tropical sweetness perfectly. Serve these flavorful slices over rice bowls with grilled pineapple rings or stuff into warm tortillas for fusion tacos.
Worcestershire Marinated Grilled London Broil
Very few marinades deliver such bold flavor with such minimal effort. Worcestershire sauce provides the perfect savory, umami-rich base for this classic grilled steak. This method ensures a tender, juicy result every time.
Ingredients
For the Marinade:
– 1/2 cup Worcestershire sauce
– 1/4 cup olive oil
– 4 garlic cloves, minced
– 1 tbsp black pepper
– 1 tsp kosher salt
For Cooking:
– 1 (2 lb) London broil steak
Instructions
1. Combine 1/2 cup Worcestershire sauce, 1/4 cup olive oil, 4 minced garlic cloves, 1 tbsp black pepper, and 1 tsp kosher salt in a large zip-top bag.
2. Add the 2 lb London broil to the bag, press out excess air, and seal tightly.
3. Marinate the steak in the refrigerator for at least 4 hours, flipping the bag once halfway through.
4. Remove the steak from the refrigerator 30 minutes before grilling to bring it to room temperature.
5. Preheat your grill to high heat (450-500°F) with one zone for direct heat and one for indirect heat.
6. Remove the steak from the marinade and pat it completely dry with paper towels for better searing.
7. Place the steak on the direct heat zone and sear for 4-5 minutes until well-charred.
8. Flip the steak and sear the other side for another 4-5 minutes.
9. Move the steak to the indirect heat zone and continue cooking for 8-10 minutes for medium-rare (internal temperature of 130-135°F).
10. Transfer the cooked steak to a cutting board and let it rest for 10 minutes to redistribute juices.
11. Slice the steak thinly against the grain at a 45-degree angle for maximum tenderness.
Leftover slices make incredible steak sandwiches or salad toppers. The Worcestershire creates a beautiful crust while keeping the interior remarkably juicy. Layer thin slices over crispy garlic bread for an impressive appetizer that highlights the marinade’s deep, savory notes.
Garlic Parmesan Grilled London Broil
Kick off grilling season with this flavor-packed steak that transforms affordable London broil into restaurant-quality fare. Garlic and Parmesan create a savory crust that caramelizes beautifully over high heat. This method delivers tender, juicy results every time.
Ingredients
For the marinade:
– 1/3 cup olive oil
– 1/4 cup soy sauce
– 2 tbsp Worcestershire sauce
– 4 garlic cloves, minced
– 1 tsp black pepper
For the crust:
– 1/2 cup grated Parmesan cheese
– 2 tbsp chopped fresh parsley
– 1 tsp garlic powder
Instructions
1. Place 2-pound London broil in a large resealable plastic bag.
2. Whisk together 1/3 cup olive oil, 1/4 cup soy sauce, 2 tbsp Worcestershire sauce, 4 minced garlic cloves, and 1 tsp black pepper in a small bowl.
3. Pour marinade over the steak in the bag, seal tightly, and refrigerate for 4-6 hours.
4. Remove steak from refrigerator 30 minutes before grilling to reach room temperature.
5. Preheat gas or charcoal grill to high heat (450-500°F).
6. Combine 1/2 cup grated Parmesan, 2 tbsp chopped parsley, and 1 tsp garlic powder in a small bowl.
7. Remove steak from marinade and pat completely dry with paper towels.
8. Press Parmesan mixture firmly onto both sides of the steak to form an even crust.
9. Place steak on the hot grill and close the lid.
10. Grill for 6 minutes without moving to develop grill marks.
11. Flip steak using tongs and grill for another 6 minutes.
12. Check internal temperature with an instant-read thermometer inserted into the thickest part.
13. Remove steak from grill when thermometer reads 130°F for medium-rare.
14. Transfer steak to a cutting board and let rest for 10 minutes.
15. Slice thinly against the grain at a 45-degree angle.
Caramelized Parmesan forms a crisp, savory shell around the juicy medium-rare interior. The garlic-forward flavor pairs perfectly with roasted vegetables or atop a bed of arugula. Leftovers make exceptional steak sandwiches when sliced thin and piled on crusty bread.
Smoked Salt and Pepper Grilled London Broil
Grab your favorite cut of beef and get ready for a flavor-packed grilled dinner. This smoked salt and pepper London broil delivers incredible crust with minimal effort. Perfect for weeknights when you want something special without the fuss.
Ingredients
For the London Broil
- 1 (2-pound) London broil
- 2 tablespoons olive oil
For the Rub
- 1 tablespoon smoked sea salt
- 2 teaspoons freshly cracked black pepper
- 1 teaspoon garlic powder
Instructions
- Pat the London broil completely dry with paper towels on all surfaces.
- Rub 2 tablespoons olive oil evenly over the entire surface of the meat.
- Combine 1 tablespoon smoked sea salt, 2 teaspoons black pepper, and 1 teaspoon garlic powder in a small bowl.
- Sprinkle the rub mixture evenly over all sides of the London broil, pressing gently to adhere.
- Let the seasoned meat rest at room temperature for 30 minutes to take the chill off.
- Preheat your grill to high heat, approximately 450°F, with one zone set to medium for indirect cooking.
- Place the London broil directly over the high heat zone and sear for 4 minutes without moving.
- Flip the meat and sear the other side for another 4 minutes to develop a dark crust.
- Move the London broil to the medium heat zone and close the grill lid.
- Cook for 10-12 minutes until the internal temperature reaches 130°F for medium-rare, checking with an instant-read thermometer in the thickest part.
- Transfer the cooked London broil to a cutting board and let rest for 10 minutes to allow juices to redistribute.
- Slice the meat thinly against the grain at a 45-degree angle for maximum tenderness.
Amazingly tender slices reveal a perfectly pink interior with that signature smoky crust. The coarse pepper provides subtle heat while the smoked salt enhances the beef’s natural richness. Serve these slices over a crisp arugula salad or pile high on crusty bread for incredible steak sandwiches.
Summary
Delicious grilled London broil makes summer meals unforgettable! We hope these 20 juicy recipes inspire your next backyard feast. Try one (or several!) and let us know which is your favorite in the comments below. Don’t forget to share this roundup on Pinterest so fellow grill masters can discover these fantastic dishes too. Happy grilling!
