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London Broil is a thick, tenderized cut of steak that’s marinated then and grilled over a high heat. This tender, juicy steak is a budget friendly yet classy weeknight meal.
We’ve got Grilled London Broil on the menu at least once a month during the summer, because it’s a great way to feed the whole family a budget friendly, yet seemingly elegant dinner. Make it a meal by serving it with Baked Potatoes, Roasted Broccoli, and Garlic Bread. It’s great with your favorite Easter Sides, too.
Main Ingredients for London Broil
- Top Round Steak (also referred to as London Broil)
- Honey – For a little sweetness in contrast to lots of savory flavors.
- Vegetable Oil – A little bit of oil helps to bind the marinade and keeps the meat extra juicy.
- Worcestershire Sauce – Extra flavorful, made with vinegar, molasses, and other seasonings.
- Soy Sauce – A flavorful addition to the marinade that is salty and acidic which helps to tenderize.
- Garlic – Minced; fresh is best.
- Onion Powder
How To Cook London Broil
- Marinate. This is an important first step for this cut of steak. Letting the meat sit in the combination of fats, salts, and acid helps to break down the meat and provide a tender steak. Cut shallow slits in the meat with a sharp knife to allow the meat to soak in all that flavor. Let it marinate for at least 8 and up to 24 hours.
- Pat Dry and Season. While the grill is preheating, remove the meat from the refrigerator and transfer meat to a plate. Discard the marinade. Pat the steak with paper towels to remove excess liquid. Season with salt on both sides.
- Cook/Grill. You can broil your steak in the oven, but we prefer grilling. Heat an outdoor grill to a medium-high heat and cook until your desired doneness. That’s about 7 minutes per side for medium-rare. Check out our delicious steak marinade post for more grilling tips.
- Rest before slicing. Give your steak 10 minutes to rest before cutting into it, or risk leaving the juices behind on the cutting board. It’s also very important to slice your meat against the grain for a tender, easy to chew bite every time.
London Broil Marinade
A nice long soak in the marinade is vital to a tender and juicy roast. The meat has a great flavor on its own, so we are using a simple marinade with honey, vegetable oil, Worcestershire sauce, soy sauce, garlic, and onion powder.
Here are the 3 things you’ll need for a basic marinade:
- Acid – Acids help break down meat’s connective tissue, which tenderizes and allows the flavors to penetrate the meat. An acidic component also helps to balance the flavor profile, while adding a zip of freshness to heavier flavors. Worcestershire sauce adds acidity to the marinade but also a ton of umami flavor. Soy sauce also helps to tenderize the meat.
- Fat – Vegetable oil helps transfer the flavors to the meat, and helps the meat retain moisture as it cooks. Fats can also dilute stronger seasonings and keep them from overwhelming the flavor profile. Canola oil, olive oil, or avocado oil can also be used.
- Seasoning – This is where you can really play around with flavors that you like. I added honey for a little sweetness, minced garlic, and onion powder.
It’s actually not a cut of meat, but a preparation. The term refers to a piece of meat that is marinated then seared, broiled, or grilled at a high heat. Some grocery stores and butchers sell top-round steaks under the name “London Broil” since it’s one of the best cuts of meat for this type of preparation.
It’s usually cut from a top round roast, sliced into large, thick pieces. You can also buy a top-round roast and cut it yourself. This type of meat does very well with a marinade.
For most steaks, the ideal temperature is 135℉, which is medium rare. For medium well, cook to 145℉. Definitely let it rest for 5-10 minutes before cutting once you’ve hit the right internal temperature.
To ensure accurate temperature readings, use an instant-read meat thermometer inserted into the thickest part of the meat. It’s important to note that the cooking time will vary depending on the thickness of the meat and the cooking method you choose (grilling, broiling, etc.).
Marinating is one of the most common methods to tenderize the meat. Use a marinade that contains acidic ingredients such as vinegar, citrus juice, wine, or buttermilk. The acid helps break down the muscle fibers and connective tissues, resulting in a more tender texture.
The ideal marinating time is a minimum of 2 hours, and up to 24 hours. Round steak is a tougher cut of meat, so marinating it helps tenderize and infuse flavors into the meat. Longer marinating times allow the flavors to develop further and help break down the muscle fibers for a more tender result. I highly recommend marinating for at least 6-8 hours.
Look for the direction of the muscle fibers, also known as the grain of the meat. Using a sharp knife, position it perpendicular to the grain of the meat. Make thin, even slices across the grain, cutting through the meat at a slight angle. Each slice should be about ¼ to ½ inch thick.
As you slice, you may notice that the grain changes direction or curves. Adjust the angle of your knife to continue slicing against the grain consistently.
You can never go wrong with steak and potatoes, so we often serve beef steaks with potato favorites like Roasted Purple Potatoes, Loaded Mashed Potatoes, Cheesy Scalloped Potatoes, or Baked Potato Wedges.
If rice is your thing, try our Coconut Rice, Cilantro Lime Rice, or a nice French Onion Rice Pilaf. Add some veggies on the side like Air Fryer Asparagus, Garlic Green Beans or Honey Roasted Carrots for a complete meal.
Make a steak salad by serving slices on top of our Olive Garden Salad Copycat. Or try some other steak recipes, like Steak Fajitas or this tender and juicy cast iron Steak.
Refrigerator: Cool completely, then store leftovers in an airtight container for up to 3-4 days.
Freezer: You can freeze the steak whole or in slices. Slicing it before freezing can make it easier to thaw and use later. Cool completely than wrap tightly with plastic wrap and place into a freezer bag. Freeze for 2-3 months for best quality.
Reheating: My recommendation for reheating is to slice the meat thinly and melt a little bit of butter on in a skillet on the stove. Heat for a minute, then transfer to a plate. If frozen, thaw in the fridge overnight.
- If you can’t get your steak in the marinade at least 6-8 hours in advance, save it for another day. The marinade is crucial to tenderizing the meat.
- Before cooking, remove the meat from the marinade and pat it dry with paper towels. Excess moisture on the surface can hinder proper searing and browning.
- Always let the steak rest, use a sharp knife, and cut against the grain.
- After cooking, allow the London broil to rest for 5-10 minutes before slicing. This allows the juices to redistribute and results in a more tender and flavorful final dish.
- For more fresh flavor, add herbs like parsley, rosemary, and chives to your marinade.
- Try brushing some gerlic butter over the meat when you take it off the grill. It will add a ton of flavor and help make each bite extra juicy.
Grilled London Broil Recipe
- ¼ cup honey
- ¼ cup olive or vegetable oil
- 3 tablespoons Worcestershire sauce
- 2 tablespoons reduced sodium soy sauce
- 2 teaspoons minced garlic
- 1 teaspoon onion powder
- 2 pounds London Broil (Top Round Steak)
- 1 teaspoon kosher salt
- Whisk honey, olive oil, Worcestershire sauce, soy sauce, minced garlic and onion powder together in a small bowl and set aside.
- Place meat on a plastic cutting board and use a sharp knife to cut several shallow slits on both sides of the meat to help the marinade absorb.
- Place meat in a resealable plastic bag and pour in marinade. Massage into the meat. Refrigerate for at least 8 hours, or up to 24 hours.
- Preheat an outdoor grill to medium-high heat (350-400 degrees F).
- While the grill is preheating, remove the meat from the refrigerator and discard the marinade. Pat the steak with paper towels to remove excess liquid. Season the meat on both sides with salt.
- Grill meat for 7-8 minutes per side for medium rare (120-130 degrees F with a digital instant read thermometer).
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
The London broil was super moist and wonderfully flavored. Letting it marinade at least 24 hours in fridge is key I think. I made this twice and the latter I marinated for 24 hrs and it was much more tender and flavorful. Having a very hot grill with white coals or heated up to at least 400+ degrees on gas grills locks in the flavors. A must try for all those who love London Broil. I also made some garlic butter and brushed it liberally all over the meat just prior to cutting and serving. Thank you Kristin for the great recipe!! P.S. Any ideas for a cross rib roast ?I have family coming and they are all picky eater. KLK