Master the Art of Grilling: London Broil Recipe Revealed!

Hey there, fellow grill enthusiasts! Are you ready to level up your grilling game? If you’re looking for a new recipe to impress your friends and family, we’ve got you covered. Today, we’re going to teach you how to master the art of grilling with our London Broil recipe.

Master the Art of Grilling: London Broil Recipe Revealed!

London Broil is a classic dish that has been a favorite of many grill masters for years. It’s a versatile and flavorful cut of beef that can be cooked in many ways, but grilling is one of the best methods to bring out its juicy and tender texture. With a few simple steps and some basic ingredients, you’ll be able to create a mouthwatering dish that will leave everyone asking for more.


What Is London Broil?

London Broil is a classic American dish that originated in the early 20th century. Despite its name, London Broil is not a cut of meat, but rather a method of preparation. This dish is typically made using flank steak or top round steak that has been marinated and then broiled or grilled.

One of the key characteristics of London Broil is the distinct crosshatch pattern on the surface of the meat that is created during the cooking process. This pattern not only looks impressive, but it also allows the marinade to penetrate the meat more deeply, resulting in a more flavorful final product.

History of London Broil

The origins of London Broil are somewhat unclear. The dish is believed to have been popularized in the United States in the early 20th century, though it is unclear whether it was first served in London or some other part of the world.

Regardless of its origins, London Broil quickly became a popular dish in households across the United States. Today, it is still a favorite meal for many families, as it is not only delicious but also relatively easy to prepare.

The Best London Broil Recipe

If you want to make a delicious London Broil at home, it’s important to start with a high-quality cut of meat. Flank steak or top round steak both work well for this recipe, but be sure to choose a cut that is well-marbled and has minimal fat and connective tissue.

– 2 lbs flank steak or top round steak
– 1/2 cup soy sauce
– 1/3 cup olive oil
– 1/4 cup red wine vinegar
– 2 tbsp Worcestershire sauce
– 1 tbsp Dijon mustard
– 1 tbsp honey
– 2 cloves garlic, minced
– 1 tsp black pepper
– 1/4 tsp cayenne pepper
– Salt, to taste

Step-by-Step Instructions:

1. In a large bowl, whisk together the soy sauce, olive oil, red wine vinegar, Worcestershire sauce, Dijon mustard, honey, garlic, black pepper, and cayenne pepper.

2. Place the steak in a large resealable plastic bag and pour the marinade over it. Seal the bag and turn it to coat the steak evenly.

3. Marinate the steak in the refrigerator for at least 2 hours, or overnight for best results.

4. Preheat your oven to 400 degrees F (200 degrees C).

5. Remove the steak from the marinade and pat it dry with a paper towel. Season both sides of the steak with salt.

6. Heat a large oven-safe skillet over high heat. Once the skillet is hot, sear the steak for 3-4 minutes per side, until a crust forms.

7. Transfer the skillet to the preheated oven and cook for an additional 8-10 minutes, or until the internal temperature of the steak reaches 135 degrees F (57 degrees C) for medium-rare.

8. Remove the steak from the oven and transfer it to a cutting board. Cover the steak loosely with foil and let it rest for 5-10 minutes.

9. Slice the steak against the grain and serve immediately.

London Broil is a delicious and impressive dish that is sure to impress your family and friends. Whether you’re hosting a dinner party or just cooking for your family, this recipe is a must-try. So what are you waiting for? Get cooking!

Preparing London Broil

London Broil is a delicious dish that will satisfy any carnivore cravings. It is usually made by grilling, broiling or frying a large, tough cut of beef. Here are some tips to ensure that your London Broil is juicy, flavorful and tender.

Choosing a Cut of Meat

The first step in preparing London Broil is to select the right cut of meat. Although the name “London Broil” sounds like a specific cut, it is actually a cooking method that can be applied to several different cuts of beef. The best cuts of beef for London Broil are flank steak, top round steak, or sirloin steak. These cuts are lean and flavorful, but also have a lot of connective tissue, which makes them tough.

Before cooking, London Broil needs to be marinated, pounded or scored to tenderize the tough meat fibers. The marinating process helps to break down the connective tissues and infuse the meat with flavor.

Marinating London Broil

Marinades are an essential part of the London Broil recipe. They add flavor and help tenderize the meat. You can use any marinade recipe you like, but a simple marinade made with soy sauce, garlic, olive oil, and Worcestershire sauce is always a crowd-pleaser. Another great idea is to use a red wine marinade.

To marinate your London Broil, place it in a shallow dish and pour the marinade over the meat. Make sure the meat is completely covered with the marinade, then place it in the fridge for at least two hours or overnight.

Cooking London Broil

London Broil can be cooked in a number of ways, but grilling is the most popular method. Preheat your grill to medium-high heat. Remove the London Broil from the marinade and discard the marinade. Season the meat with salt and pepper. Place the meat on the hot grill and cook for about 6-7 minutes on each side for medium-rare or until the desired level of doneness is reached.

If you don’t have a grill, you can also cook London Broil in the oven. Preheat your broiler to high heat. Line a baking sheet with aluminum foil and place the London Broil on it. Broil the meat for about 5-7 minutes per side, depending on the thickness of the meat and how well-done you want it to be.

If you prefer to fry London Broil, heat a large skillet over medium-high heat. Add a tablespoon of oil and let it heat up. Once the skillet is hot, add the London Broil. Cook it for about 6-7 minutes on each side for medium-rare or until desired doneness.


Preparing London Broil is not difficult, but you need to choose the right cut of meat, marinade it before cooking, and cook it with care. Now that you know how to prepare it, you can make a delicious London Broil right at home. Enjoy!

Serving London Broil

London Broil is a delicious and flavorful cut of beef that can be served in a variety of ways to suit your tastes. Here are some ideas for pairing sides and sauces, managing leftovers, and trying different variations of the recipe.

Pairing with Sides and Sauces

The rich flavor of London Broil pairs well with simple side dishes that won’t overpower the meat. Here are some options to consider:

  • Grilled Vegetables: As an alternative to traditional starchy sides, try grilling or roasting seasonal vegetables such as zucchini, bell peppers, mushrooms, and asparagus.
  • Roasted Potatoes: Potatoes can be roasted with garlic, rosemary, and olive oil for a crispy and savory side that complements the steak.
  • Simple Salad: A mixed greens salad with a light vinaigrette can provide a fresh and crunchy contrast to the richness of the meat.

Sauces can also enhance the flavors of the London Broil and provide additional moisture. Here are some suggestions to try:

  • Chimichurri Sauce: This Argentinean herb sauce is made with parsley, garlic, oregano, red pepper flakes, vinegar, and olive oil. It adds a tangy and slightly spicy element to grilled meats.
  • Compound Butter: Softened butter can be mixed with herbs, garlic, and/or lemon juice for a customized flavor that melts over the hot meat.
  • Barbecue Sauce: A classic choice for grilled meats, barbecue sauce can provide a sweet and smoky taste to the London Broil.

Leftovers and Meal Prep

If you have leftover London Broil, it can be stored in the refrigerator for up to three days, either sliced or whole. Here are some ideas for how to incorporate the leftover meat into other dishes:

  • Salads: Leftover steak can be added to salads for a protein boost, such as a Greek salad, Cobb salad, or steak salad.
  • Tacos or Wraps: Slice the meat thinly and use it as a filling for soft tacos or wraps, along with shredded lettuce, cheese, and salsa.
  • Pasta: Chop up the leftover steak and add it to a simple pasta dish with olive oil, garlic, cherry tomatoes, and parmesan cheese.

Meal prep is a helpful strategy for busy weeknights. The London Broil can be marinated in advance and grilled or broiled when you’re ready to eat. Here are some ideas for make-ahead options:

  • Marinade: A marinade can be made with soy sauce, garlic, ginger, brown sugar, and lime juice. Let the meat marinate for at least two hours or overnight for maximum flavor.
  • Freezing: The London Broil can be frozen in the marinade for up to three months, which allows for even easier meal prep in the future.
  • Batch Cooking: Grilling or broiling multiple London Broil steaks at once can provide leftovers for later in the week or for meal prep purposes.

Variations of the Recipe

Although the classic London Broil recipe is delicious on its own, it can also be customized with different seasonings, marinades, and cooking methods. Here are some ideas to try:

  • Asian-Inspired: A marinade can be made with soy sauce, hoisin sauce, sesame oil, garlic, ginger, and green onions. This creates a flavorful and satisfying dish with an Asian flair.
  • Latin-Inspired: A marinade can be made with orange juice, lime juice, cilantro, garlic, chili powder, and cumin. This results in a tangy and slightly spicy dish that is reminiscent of Mexican flavors.
  • Sous-Vide: Sous-vide cooking involves sealing the meat in a plastic bag and cooking it in a water bath at a precise temperature. This results in a tender and evenly cooked steak, without the risk of overcooking on the grill or in the oven.

Experimenting with different variations can be a fun and creative way to enjoy this classic dish. Whether you prefer traditional or experimental flavors, London Broil is a versatile cut of beef that can be adapted to suit your tastes.

Come Back Soon!

Thank you for taking the time to read about mastering the art of grilling with our London Broil recipe! We hope you found the tips and guidelines useful in creating delicious and tender grilled meat.

Don’t hesitate to come back and visit us again for more mouth-watering recipes and grilling advice. We’re always updating our content to make sure you have access to the latest techniques and trends in the world of grilling. Whether you’re a beginner or a seasoned pro, we’ve got something for everyone.


Q: Can I season the meat before grilling?

A: Absolutely! We recommend using a mix of salt, pepper, garlic powder, and paprika for a classic flavor. However, feel free to experiment with different spices and herbs to find your perfect blend.

Q: How should I handle the meat before grilling?

A: Make sure that the meat is at room temperature and pat it dry with a paper towel before seasoning. It’s also helpful to let the meat rest for a few minutes after grilling to allow the juices to redistribute throughout.

Q: How long does the London Broil need to marinate?

A: A minimum of 2 hours is recommended for marinating, but it can be left in the fridge overnight for maximum flavor.

Q: Can I grill the London Broil on a gas grill?

A: Yes, a gas grill will work just as well as a charcoal grill. Just make sure to preheat the grill to high heat and follow the grilling instructions accordingly.

Q: Can I use a different cut of meat for this recipe?

A: You can, but it may not have the same texture or flavor as a London Broil. We recommend sticking to a flank or top round steak for the best results.

Q: How do I know when the meat is done?

A: Use a meat thermometer to check the internal temperature of the meat. For medium-rare, the temperature should be 135°F. For medium, it should be 145°F.

Q: Do I need to rest the meat after cooking?

A: Yes, letting the meat rest for a few minutes before slicing will ensure that it stays juicy and tender. Cover it with foil to keep it warm while it rests.

Q: Can I use a marinade instead of dry seasoning?

A: Yes, a marinade can add even more flavor to the meat. Just make sure to pat the meat dry before grilling to prevent flare-ups.

Q: Can I grill vegetables alongside the meat?

A: Absolutely! Try grilling some bell peppers, onions, and zucchini for a delicious side dish that complements the meat.

Q: How should I slice the meat?

A: Slice the meat against the grain for maximum tenderness. This means cutting across the lines of muscle fibers instead of parallel to them.