How to Cook Beef London Broil on the Grill

Turn this affordable steak into a tender, juicy, and flavorful piece of meat with a simple 5-minute London Broil marinade! The easy and healthy dinner recipe comes together in just minutes, can be prepared in advance, and gets better as it sits. Serve the sliced beef with rice, cornbread, biscuits, potato salad, roasted broccoli, or Caesar salad for a quick, family-friendly meal.

How to Make London Broil Marinade | 1-Minute Video

Melt in Your Mouth London Broil Marinade Recipe

Hold your wallet and don't spend your money on a filet mignon! Steak definitely does not need to be reserved for special occasions when you can take an affordable cut of meat and prepare it in an easy, delicious way! With help from a rich, flavorful London Broil marinade, the lean beef is transformed into a tender and juicy entrée that your family will devour.

What is London Broil?

"London broil" doesn't refer to a specific cut of meat, but instead is a name that butchers often give to a handful of cuts of beef, such as top round roast (top round steak), flank steak, or skirt steak. This budget-friendly beef is a lean-muscle cut, which tends to be tougher than other cuts thanks to its low fat content. The typical preparation of London broil includes marinating the meat for several hours, followed by high-heat searing in an oven broiler or on an outdoor grill. The meat is cut across the grain and served in thin slices.

The Thickness Of The Meat

Sizes of London broil can differ, but most butchers cut the meat to about 12-inches long and 2-inches thick, weighing about 2 lbs. If your meat is thicker than that, just plan to cook it a bit longer. A meat thermometer is the best way to determine when the steak is done, since you know it will be perfect when it reaches an internal temperature of 135°F for medium-rare meat.

Ingredients for the Best London Broil Recipe

Here's a quick overview of the ingredients that you'll need for a quick London broil marinade. As always, the exact measurements and specific cooking instructions are included in the recipe at the bottom of the post.

• Soy sauce: provides salty umami flavor. Use less-sodium soy sauce, if desired.
• Balsamic vinegar: an acidic component that helps tenderize the meat and adds brightness to the marinade.
• Worcestershire sauce: more salty, umami flavor that pairs so well with the flavors in beef.
• Olive oil: the fat that helps transfer fat-soluble flavors onto the meat and also helps retain moisture. Fats help round out flavor profiles and keep sharp or acidic flavors from dominating.
• Lemon juice: an additional acidic component that brightens the dish and tenderizes the meat.
• Minced garlic and fresh ginger: for even more great flavor. You'll need about two cloves garlic to equal 2 teaspoons minced.
• Brown sugar: for a hint of sweetness that nicely balances out the salty, umami flavors and helps the steak brown nicely on the grill or under the broiler.

A Substitute for Balsamic Vinegar

You can make this marinade without balsamic vinegar by substituting with an equal amount of rice vinegar. Alternatively, for every 1 tablespoon of balsamic vinegar, substitute 1 tablespoon of cider vinegar or red wine vinegar plus ½ teaspoon sugar.

How to Make a Marinade for London Broil

This London Broil Marinade is a great option when you crave a grilled (or broiled) steak, but you also want to make healthy choices. A serving of the meat and marinade is high in protein, low in carbs, and low in fat. It's perfect during the summer on a salad with sliced tomatoes and crumbled blue cheese, but it's equally delicious in the middle of winter if you cook it under the broiler.

1. Whisk together all of the marinade ingredients.
2. Pour into a Ziploc bag or a large dish.
3. Add the London broil, toss to coat the meat in the marinade, and cover or seal.
4. Refrigerate and let the meat marinate for at least 4 hours, or up to 2 days. Occasionally toss the meat in the marinade to make sure that the marinade is evenly distributed on the steak.
5. Remove the meat from the marinade, discard the marinade, and pat the meat dry.
6. Cook on the grill or under the broiler until the meat reaches the desired temperature -- about 125-130°F for rare (a cool red center), 135°F for medium-rare (a warm red center), or 145°F for medium (a warm pink center).
7. Taste and season the meat with kosher salt and ground black pepper, or garnish with chopped fresh herbs or scallions.

How to Know when London Broil is Done

Exact cooking times will vary depending on the size, thickness, and temperature of your meat when you cook it. As a result, a meat thermometer is the best way to know when your London broil is done. It should be 125-130°F for rare (a cool red center), 135°F for medium-rare (a warm red center), or 145°F for medium (a warm pink center).

What to Serve with Easy London Broil Marinade

This versatile marinade for London broil steak pairs nicely with a variety of sides. Here are some easy ideas:

• Homemade Crescent Rolls or Soft Dinner Rolls
• Aunt Bee's 3-Ingredient Buttermilk Biscuits, Flaky Biscuits, Southern Buttermilk Biscuits, Cheese Biscuits or Drop Biscuits
• Skillet Cornbread, Jiffy Cornbread with Creamed Corn, Honey Cornbread, Old-Fashioned Corn Sticks, Sweet Cornbread Muffins, or Corn Muffins
• Cheddar Chive Beer Bread {No Knead, No Yeast!}
• Pumpkin Bread or Pumpkin Muffins
• Dutch Oven No-Knead Bread or Easy Baguette
• Cranberry Orange Sauce
• Cranberry Muffins or Mom's Cranberry Orange Bread
• Wedge Salad, Classic Caesar Salad, House Salad with Candied Pecans, or a Green Salad with Red Wine Vinaigrette
• Roasted Cabbage
• Homemade Applesauce
• Mac and Cheese or Shells and Cheese
• Charleston Red Rice or Rice Pilaf
• 3-Ingredient Sour Cream Muffins
• Coleslaw or Vinegar Coleslaw
• Southern Collard Greens
• 3-Ingredient Buttermilk Mashed Potatoes, Baked Potato Wedges, Mashed Potatoes with Sour Cream and Chives, Skin On Mashed Red Potatoes
• Rosemary Roasted Potatoes
• Arkansas Green Beans with Bacon, Southern-Style Green Beans or Roasted Green Beans
• Broccoli Cauliflower Salad, Broccoli Rice Casserole, Broccoli and Cheese, Roasted Cauliflower with Parmesan, or Roasted Broccoli
• Fried Apples or Baked Apple Slices
• Southern Succotash
• Jiffy Corn Casserole or Fried Corn
• Classic Pasta Salad or Southern Macaroni Salad
• Southern Potato Salad or Easy Potato Salad
• Sauteed Spinach, Creamed Spinach or Creamed Spinach Casserole
• Creamed Peas
• Ramen Noodle Salad
• Bacon Wrapped Asparagus

Storage

The cooked steak will last in an airtight container in the refrigerator for 3-4 days. You can also wrap the meat tightly and store in the freezer for up to 3 months. Thaw the frozen meat in the refrigerator overnight and use the leftovers on sandwiches, on top of salads, or in quesadillas!

Can I freeze London broil in marinade?

No, I do not recommend freezing the raw steak in the marinade. Extended exposure to the acids in the marinade, combined with damage from ice crystals, can cause the meat to become mushy.

Recipe Variations

• Don't have balsamic vinegar? You can substitute with an equal amount of rice vinegar. Alternatively, for every 1 tablespoon of balsamic vinegar, substitute 1 tablespoon of cider vinegar or red wine vinegar plus ½ teaspoon sugar.
• Add fresh herbs or dried herbs to the marinade, such as thyme, oregano, chives, fresh parsley, basil, or rosemary. An Italian seasoning blend would also work well.
• Dijon mustard would also be a great addition to the marinade.
• If you don't have fresh garlic cloves or fresh ginger, you can substitute with smaller amounts of garlic powder and ground ginger.
• Instead of brown sugar, sweeten the marinade with maple syrup or honey.
• Use low sodium soy sauce, if desired.
• Vegetable oil or canola oil will both work as an equal substitute for the olive oil.
• Make the marinade spicy by adding crushed red pepper flakes or cayenne.

Tips for the Best London Broil Marinade Recipe

• Marinate the meat for at least 4 hours (preferably longer) to help tenderize the tough cut. It is possible to marinate London broil too long, so I don't recommend leaving the meat in the marinade for more than 1-2 days. After that point, the acid or enzymes in the marinade can cause the meat's tissue to break down so much that it becomes mushy.
• The brown sugar in this marinade helps create a nice sear on the outside of the steak, but it also makes it easier for the meat to burn. As a result, it's best to grill the steak for about 4 minutes per side over direct heat (to get those nice grill marks), but then move the steak to indirect heat for the rest of the cooking time (to prevent burning).
• Slice the meat against the grain (across the natural lines that you see running through the meat). This way you cut through the fibers and shorten them, rather than cutting alongside the fibers. This makes it easier to chew the steak, since a lot of the hard work of breaking up the muscle fibers has already been done for you.

More Marinade Recipes to Try

• Guinness Flank Steak Marinade
• Marinated Italian Chicken
• The Best Steak Marinade
• Country Pride Pork Chop Marinade
• Garlic and Herb Salmon Marinade
• Marinated Grilled Shrimp

London Broil Marinade

Turn this affordable steak into a tender, juicy, and flavorful piece of meat with a simple 5-minute London Broil Marinade!

Course Dinner

Cuisine American

Keyword London Broil, London Broil Marinade

Prep Time 5 minutes

Cook Time 18 minutes

Total Time 4 hours 23 minutes

Servings 1 cup

Calories 321 kcal

For the Marinade:

• ¾ cup reduced-sodium soy sauce
• 2 tablespoons balsamic vinegar
• 2 tablespoons Worcestershire sauce
• 2 tablespoons olive oil
• 1 tablespoon fresh lemon juice
• 2 teaspoons minced garlic
• 1 teaspoon minced fresh ginger
• 2 teaspoons brown sugar
• 1 (2 - 2 ½ lb.) London broil (top round, flank steak or skirt steak)

• In a large bowl, whisk together all of the marinade ingredients until completely combined. Pour marinade into a large zip-top plastic bag. Add London Broil to the bag, squeeze out all of the air, and seal the bag. Toss gently to coat the London Broil with the marinade.

• Place in refrigerator to marinate for about 4 hours (or up to 2 days), tossing occasionally to redistribute marinade.

• Remove meat from the marinade, discard the marinade, and pat the meat dry.

TO GRILL:

• Allow the meat to sit on the counter for about 30 minutes to come to room temperature. Remove meat from marinade and grill the meat for about 4 minutes per side over direct heat, then move to indirect heat until the meat reaches 125-130° F for rare, 135° F for medium-rare, or 145° F for medium. Transfer meat to a cutting board and let stand 10 minutes. Cut meat diagonally across the grain into thin slices.

TO BROIL:

• Allow the meat and marinade to sit on the counter for about 30 minutes to come to room temperature. Meanwhile, preheat the broiler and the broiler pan to HIGH. Allow to heat for 10 minutes.

• Make sure to use an actual broiler pan, rather than a baking pan. A broiler pan has a rack built in that prevents the rendered fat from becoming a fire hazard. Transfer the meat to the broiler pan and discard the marinade in the bag.

• Broil the steak for 8 to 12 minutes, turning once about halfway through. The specific time will vary depending on the size and thickness of your steak, so use an instant-read thermometer to know when your meat is done. It should be 125-130° F for rare, 135° F for medium-rare, or 145° F for medium. Transfer meat to a cutting board and let stand 10 minutes. Cut meat diagonally across the grain into thin slices.

• Marinate the meat for at least 4 hours (preferably longer) to help tenderize the tough cut. It is possible to marinate London broil too long, so I don't recommend leaving the meat in the marinade for more than 1-2 days. After that point, the acid or enzymes in the marinade can cause the meat's tissue to break down so much that it becomes mushy.
• The brown sugar in this marinade helps create a nice sear on the outside of the steak, but it also makes it easier for the meat to burn. As a result, it's best to grill the steak for about 4 minutes per side over direct heat (to get those nice grill marks), but then move the steak to indirect heat for the rest of the cooking time (to prevent burning).
• Slice the meat against the grain (across the natural lines that you see running through the meat). This way you cut through the fibers and shorten them, rather than cutting alongside the fibers. This makes it easier to chew the steak, since a lot of the hard work of breaking up the muscle fibers has already been done for you.
• Don't have balsamic vinegar? You can substitute with an equal amount of rice vinegar. Alternatively, for every 1 tablespoon of balsamic vinegar, substitute 1 tablespoon of cider vinegar or red wine vinegar plus ½ teaspoon sugar.
• Add fresh herbs or dried herbs to the marinade, such as thyme, oregano, chives, fresh parsley, basil, or rosemary. An Italian seasoning blend would also work well.
• Dijon mustard would also be a great addition to the marinade.
• If you don't have fresh garlic cloves or fresh ginger, you can substitute with smaller amounts of garlic powder and ground ginger.
• Instead of brown sugar, sweeten the marinade with maple syrup or honey.
• Use low sodium soy sauce, if desired.
• Vegetable oil or canola oil will both work as an equal substitute for the olive oil.
• Make the marinade spicy by adding crushed red pepper flakes or cayenne.

Serving: 5.3 ounces beef and 1 tablespoon marinade | Calories: 321 kcal | Carbohydrates: 1.9 g | Protein: 54 g | Fat: 6.7 g | Saturated Fat: 0.2 g | Cholesterol: 133.3 mg | Sodium: 433 mg | Sugar: 0.9 g

This post was originally published in July, 2017. The photos were updated in January, 2021.

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Source: https://www.theseasonedmom.com/london-broil-marinade/

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