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GET IT NOWI make baked London broil all year, but when the weather warms up and the sun starts shining, it’s time to fire up the grill. My grilled London broil uses a marinade that’s similar to my baked version, with just a few swaps. It’s been the perfect excuse for me to experiment this summer! And now you get to enjoy those warm, sunny days with a tasty twist on a budget-friendly cut of beef.
Why You’ll Love My Grilled London Broil
- Savory, tangy marinade – It’s similar to my go-to steak marinade, but kicked up a notch with fresh herbs and a splash of Worcestershire sauce for extra depth. You’ll love the sweet, tangy, and herby flavors.
- Extra juicy and tender steak – I’ve been cooking steaks of all kinds for ages — New York strip, filet mignon, sirloin, tomahawk, you name it. And I’ll show you my best tips for a perfect grilled London broil every time. I only accept next-level juiciness.
- Perfect any day of the week – It might sound fancy (great for special occasions), but this dish is actually easy enough (and affordable enough ?) to enjoy for a weeknight dinner.
Ingredients & Substitutions
Here I explain the best ingredients for grilling London broil, what each one does in my recipe, and substitution options. For measurements, see the recipe card.
- Flank Steak – London broil was originally made with flank steak, and that’s what I used here. But these days, the name is more about the cooking method than the cut of meat. You might see butchers label top round steak, Coulotte, or other cuts as London broil, and those work great, too.
- Oil – I use olive oil to lock in moisture. Avocado oil makes a good substitute.
- Balsamic Vinegar – This key ingredient tenderizes the meat. My other version uses lemon juice for this purpose and you certainly can use it for grilled London broil, too, but this time I opted for balsamic. Apple cider vinegar or red wine vinegar would achieve a similar effect, with a different flavor.
- Coconut Aminos – This adds flavor and balances the acidic vinegar. Low sodium soy sauce is fine to substitute, but I prefer aminos because I limit soy — plus it adds a nice hint of sweetness.
- Worcestershire Sauce – For umami flavor and a hint of sweetness in the grilled London broil marinade! I like this brand, which is gluten-free. If you don’t have any, you can just increase the coconut aminos, but nothing beats the original.
- Garlic – When I’m in a rush, I’ll sometimes use the a tablespoon of the jarred stuff, but let’s be real, nothing beats fresh garlic.
- Fresh Herbs – Fresh rosemary and thyme pair best with this cut. I’ve also made this recipe using 1 teaspoon each of dried herbs instead of 1 tablespoon each of fresh. Or use 2 teaspoons of my Italian seasoning.
- Spices – Sea salt, black pepper, and crushed red pepper flakes for flavor and heat.
How To Cook London Broil On The Grill
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Make the marinade. In a small bowl, whisk together the olive oil, coconut aminos, balsamic vinegar, Worcestershire sauce, minced garlic, sea salt, black pepper, rosemary, and thyme.
- Marinate the steak. Pat the steak dry with paper towels and place it in a zip lock bag. Pour in the marinade, seal, and massage the marinade into the steak. Marinate in the fridge.
- Grill to perfection. When you’re ready to grill, take the steak out of the fridge beforehand and preheat the grill to high heat. Grill London broil for 2 minutes on each side with the lid closed. Then, lower the heat and cook until it’s done to your liking (see my time chart below).
- Rest and slice. Transfer the steak to a cutting board, let it rest, then slice thinly. Enjoy!
How Long To Grill London Broil?
London broil grill time depends on how you like it cooked. Most of my family likes it medium-rare, so I cook it for 2 minutes per side on high heat, followed by 9-10 minutes at lower heat. If you prefer it more or less done, check out my time chart below.
| Desired Doneness | Internal Temperature | Grill Time |
|---|---|---|
| Rare | 120 degrees F | 7-8 minutes |
| Medium Rare | 130 degrees F | 9-10 minutes |
| Medium | 140 degrees F | 11-12 minutes |
| Medium Well | 150 degrees F | 13-14 minutes |
| Well Done | 160 degrees F | 15-16 minutes |
*Note: These grill times are based on a 1 inch thick steak, and the temperature is when you’d remove it from the grill. The internal temp will rise another 5 degrees while resting.
My Tips For Tender Results
- Marinate for as long as you can, but not over 24 hours. My bare minimum is 2-3 hours, but it’s even better closer to the 24 hour mark. Just don’t go over, or it starts to taste mushy.
- Bring the steak to room temperature before grilling. I always let it sit out for about 30 minutes. This helps it cook more evenly and leaves it more juicy.
- Let any extra marinade drip off before placing the London broil on the grill. Extra oil dripping down can cause flare-ups, so be careful!
- Use a meat thermometer to nail the perfect doneness. Grilling London broil for too long can make it tough, so aim for medium-rare to medium doneness. My time chart above is a good starting point, but go by the internal temp if you can — times can vary depending on exactly how hot your grill gets and how long you keep the lid open (to add the steak and flip it). I like to use my probe thermometer, so that I don’t have to open the lid to check.
- Slice thinly against the grain. This breaks up the muscle fibers, making every bite super tender. Just look at which way the grains run and cut in the opposite direction.
Marinade Variations
Grilled London broil definitely needs a good marinade, even if you don’t use the one I did. I always include oil for richness, plus something acidic (like vinegar) and salt to tenderize. Try one of these if you want some different flavors:
- Chimichurri – Whip up my chimichurri sauce and use 1 cup per pound of steak.
- Montreal – Swap the herbs and spices above for 1 teaspoon of my Montreal steak seasoning.
- Fajita – Use my sheet pan fajita recipe (with oil, lime juice, and fajita seasoning) and marinate the steak instead of cooking it right away. So good!
- Teriyaki – For a sweet and savory vibe, I marinate in teriyaki sauce, with a little extra minced garlic and ginger.
- Garlic Lime – Check out my flank steak tutorial and use the lime marinade from there.
Storage & Meal Prep
- Store: Keep leftovers in an airtight container in the refrigerator. They’ll stay good for 3-5 days. I like to repurpose them in my steak salad for a quick and easy lunch.
- Meal prep: This recipe is perfect for meal prep the day before, since you can marinate it for up to 24 hours. Sometimes I mix up the marinade several days ahead and just add the steak the day before.
- Reheat: You can reheat your London broil on the grill again over indirect heat, or pop it in the oven for about 10 minutes.
Serving Suggestions
Grilled London broil calls for some summery sides! Here are some of my tasty favorites:
- Grilled Vegetables – My faves in the summer are grilled eggplant or grilled zucchini, although this time I made grilled cauliflower (pictured above). But if you want a veggie that pairs incredibly with the flavors in this grilled London broil recipe, make my balsamic brussels sprouts.
- Potatoes – You can grill them, but I like to roast potatoes in the air fryer while I’m grilling the steak. It’s just less fuss.
- Salad – I love a grilled peach salad or strawberry spinach salad for those summery vibes.
Grilled London Broil
My grilled London broil is so easy, juicy and tender, thanks to a flavorful marinade of olive oil, vinegar, garlic, herbs, and spices.
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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Pat the steak dry with paper towels and place it in a zip lock bag.
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In a small bowl, whisk together the olive oil, coconut aminos, balsamic vinegar, Worcestershire sauce, minced garlic, sea salt, black pepper, rosemary, and thyme.
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Pour the marinade over the steak. Seal the bag and press out the excess air. Massage the marinade into the steak with your hands, on the outside of the bag. Refrigerate for at least 2-3 hours, up to 24 hours.
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When ready to grill, remove the steak from the fridge 30 minutes before cooking. Preheat the grill to high heat (500 degrees F) for 15 minutes.
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Place the steak onto the grill. Close the lid and sear for 2 minutes. Flip the steaks over, close the lid again, and sear for 2 more minutes.
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Reduce heat to low. Continue to grill London broil with the lid closed until it reaches your desired doneness. For a 1-inch-thick steak: 7-8 minutes (120 degrees F) for rare, 9-10 minutes (130 degrees F) for medium rare, 11-12 minutes (140 degrees F) for medium, 13-14 minutes (150 degrees F) for medium well, or 15-16 minutes (160 degrees F) for well done. The internal temperature will increase by an additional 5 degrees when resting in the next step.
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Transfer the steak to a cutting board and let it rest for 10 minutes. Slice thinly against the grain.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 1/4 pound, or 1/4 of entire recipe
Nutrition info uses half of the marinade, as at least half is discarded.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Grilled London Broil
5 Comments
Florence
0This was a hit at my house! The marinade was so flavorful, especially with the fresh rosemary and thyme. Grilled it for a family BBQ, and everyone loved it.
Natasha
0This recipe for grilled London broil is a winner! I tried this yesterday and it turned out so juicy, savory and tender just like how we want it to be!
Mel
0This recipe was so delicious and so simple to make. Cannot wait to make this again!
cathy
0Your grilled London broil recipe was a hit in my kitchen! The marinade was a perfect balance of flavors, and the result was incredibly juicy and tender. It was such an easy recipe to follow, and the end result was absolutely delicious. Thanks for sharing this fantastic recipe—I’ll definitely be making it again soon!
Jaz
0This recipe was a hit at our BBQ! The marinade made the steak incredibly flavorful and tender. My family loved it, and it’s definitely going into our regular rotation!