Grilled London Broil

London Broil is an economical cut of steak that when properly cooked can be tender and flavorful, without breaking the bank. Marinating this steak before grilling it to medium rare will result in a steak that rivals some of the more expensive cuts.

I hope this doesn’t piss off the London Broil Council (there is a council for everything, did you know that?), but up until now I have never understood why london broil was such a popular cut of meat.  Rumor was that it was great grilled or broiled (really, as it should be, right?) or seared. But, most of the time when making it I ended up with a tough steak, one that my family chewed politely for way too long. And sometimes not that politely.

Grilled Marinated London Broil / Mia / Katie Workman /

How to Make Tender Grilled London Broil Steak

But I wasn’t giving up, not when there were stacks of london broils in the market, and so attractively priced.  The answer turned out to be a combo of tenderizing and marinating, and now I get it.   And while the words “cheap steak” aren’t the ones I would ever use to describe this meal to my guests, I can have the pleasure of knowing that I saved some serious cash while making a big old steak dinner for family and friends.

A truly tender and juicy (and inexpensive!) grilled steak. The best london broil marinade.

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Grilled Marinated London Broil / Mia / Katie Workman /

How to Marinate London Broil:

A couple of things will help make london broil, an often tough cut of steak, more tender.  You can use a traditional mallet-style meat tenderizer and give the steak a good pounding.

Or you can try this funky little bladed meat tenderizer press (below) to get the meat ready for marinating, which makes hundreds of tiny cuts in the meat to soften the meat fibers and also allow the marinade to get right in there.  So, not only does the process of tenderizing the meat do just that, but it also allows the flavors of the marinade to penetrate more deeply.

Grilled Marinated London Broil / Mia / Katie Workman /

Best London Broil Marinade

The acid in the marinade, in this case lemon juice and balsamic vinegar, also helps to break down the tough fibers and make the steak more tender.  The small amount of honey provides a touch of sweetness, and helps it caramelize on the grill. And the soy sauce offers up savory, salty umami-ness, and the garlic provides…well garlickiness.

Place the meat in a container with the marinade and marinate the meat for about 6 hours in the fridge. You can marinate it for up to a day. 

Grilled Marinated London Broil / Mia / Katie Workman /

How to Grill London Broil

How you cook this cut of meat is key.  You want to keep your London broil on the rare side for best results. Overcooking it will result in a tough steak.  Grill it over high heat for just 4 to 5 minutes per side, presuming it’s about 1 1/4 inches thick.  That amount of time gets you to medium-rare, which is really how this steak should be cooked to achieve maximum tenderness.  125 degrees F is the internal temperature you are looking for (make a small investment in a meat thermometer – you’ll be so glad you did!).

Let the steak sit for 5 minutes to reabsorb juices and finished “cooking” off the fire. This post-heat resting stage is important for all meat, especially ones that need help in the tenderness department.  Letting the steak rest for at least 5 minutes. This will absolutely make the difference between a tough and a tender london broil.

How to Slice London Broil

You almost always want to cut meat, particularly steaks, against the grain for maximum tenderness and juiciness. This is definitely true for london broil.

Grilled Marinated London Broil / Mia / Katie Workman /

This is now definitely part of the regular summer rotation, and a very economical way to offer a grilled steak fest for a crowd. Below, Gary and the Tramp.  Or Cooper as he’s better known.

Cooper and Gary Sharing London Broil / Katie Workman /

What to Serve with London Broil:

Also, should you want to make this under the broiler, in a grill pan, or even in a panini press, it will work beautifully. Interested in some surf and turf? Pair this with Grilled Lobster Tail for a totally indulgent meal!

Grilled Marinated London Broil / Mia / Katie Workman /

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Marinated and Grilled London Broil

A truly tender and juicy (and inexpensive!) grilled steak. The best london broil marinade.
Yield: 6 People
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Diet: Gluten Free



  • 2 tablespoons balsamic vinegar
  • 1 tablespoon soy sauce or tamari
  • 1 tablespoon honey
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil
  • 3 cloves garlic finely minced
  • Kosher salt and freshly ground pepper to taste
  • 1 pound London broil at least 1 inch thick, preferably 1 ½ inches thick


  • In a container, combine the balsamic vinegar, soy sauce, honey, lemon juice, garlic and salt and pepper (go lightly on the salt because of the soy sauce).
  • Tenderize the meat if possible (this is where I used the cool OXO gadget; if you wanted to pound it a bit or score it with a knife, or use another method of tenderizing please do).
  • Poured the marinade over the meat. Cover, and marinate the meat for 6 to 24 hours in the fridge.
  • Preheat a grill to high. Grill the steak for 4 to 5 minutes per side, basting it with the marinade left in the bowl or container.
  • Let it sit for 5 minutes to reabsorb the juices.
  • Slice on the diagonal and understand how London Broil can taste so good. Or ask my dog. Gary and Cooper had their little Lady and the Tramp moment.  I know; this is ridiculous. Sometimes we just need to be ridiculous.

Nutrition Information

Calories: 138kcal | Carbohydrates: 5g | Protein: 18g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 46mg | Sodium: 218mg | Potassium: 300mg | Sugar: 4g | Vitamin C: 1mg | Calcium: 19mg | Iron: 2mg

The nutrition values are provided as an estimate. It is not intended as a substitute for the advice of a qualified healthcare professional.

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  1. I added brown sugar because i had to substitute red wine vinegar and sugar for balsamic vinegar. Tasted marinade and decided I wanted it sweeter (even with the honey) so I added brown sugar to taste. Marinating now. I will post how it turns out..

  2. where to find the recipe for that delicious looking “side” in the picture? Is that orzo, radishes, carrots…??

  3. Excellent! Made it last night for a small dinner party. Broiled 5 min each side, then covered and took to the dinner. Perfect med rare to med, when I sliced it at the party. All loved it! Something just wasn’t quite right with my old recipe. I took a chance and it paid off! Thank you.

  4. We enjoy making your recipes and the comments and photos that arrive with each one. We print and file those that we wish to make at a later date. Would it be possible to reduce the size of the header or use a smaller font in order for us to get it all on one page? Thanks and keep up the great work.

    1. I will talk with the developer about that – I know, one page recipes are easier to keep track of aren’t they?

  5. I love kitchen gadgets and that meat tenderizer along with the sald dressing shaker look awesome and would be very useful for sure

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