Marinated and Grilled London Broil
on Jun 09, 2024, Updated Jul 10, 2025
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This marinated grilled London Broil is everything you want in a summer dinner: flavorful, juicy, and incredibly easy to pull off. With a bold, savory marinade and the perfect grilling method, this lean cut of beef turns into a tender, satisfying main course. Great for weeknights, entertaining, and leftovers are perfect for thinly slicing and using in sandwiches the next day.
If you’ve ever wondered how to turn a lean, affordable cut of beef into something bold, juicy, and company-worthy, the answer is simple: marinate and grill it. This marinated grilled London broil recipe is the kind of low-effort, high-reward meal that summer grilling dreams are made of. A quick, flavor-packed marinade turns this economical cut into something truly tender and delicious, whether you’re feeding a crowd or just hoping to end up with leftovers. And with a few smart grilling tips, you’ll get it perfectly cooked every time.
In this recipe, a simple marinade of balsamic, soy, honey, lemon, and garlic creates a perfect amount of flavor. London broil goes with everything that all steaks go with — meaning you have a lot of choices! For a simple and restrained steak meal, you can serve it with a baked potato and some sautéed spinach. Or go for it and pair with cheesy mashed potatoes, garlic bread, and broccoli casserole for a totally indulgent meal!
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What's In This Post?
London Broil Marinating and Grilling Tips
- Marinate the meat for 6 to 12 hours.
- Go lightly on the salt because of the soy sauce. You can also sprinkle the cooked steak with a little salt, preferably kosher or flaky sea salt.
- Tenderize the meat if possible: You can use a traditional mallet-style meat tenderizer, or try this funky little bladed meat tenderizer press, which tenderizes the beef and allows the marinade flavors to penetrate more deeply.
- Let the steaks sit for at least 5 minutes after removing them from the fire to allow the meat to reabsorb the juices.
- You always want to cut steaks, particularly London Broil and other less-tender steaks, against the grain for maximum tenderness and juiciness.
Ingredients
- Balsamic vinegar and lemon juice – The acid in the marinade (in this case, lemon juice and balsamic vinegar) helps to break down the tough fibers and make the steak more tender. They also give the flavor a nice boost.
- Soy sauce or tamari – The soy sauce offers a savory, salty umami-ness. Tamari is gluten-free if that’s a concern.
- Honey – The small amount of honey provides a touch of sweetness and helps the steak caramelize on the grill.
- Olive oil
- Garlic – Finely mince your garlic so that it blends into the marinade and adds that beautiful fresh garlic flavor to the meat.
- London broil – Make sure your steaks are at least 1 inch thick, preferably 1 1/2 inches thick, so they stay pink in the middle while the outside browns.
How to Make Marinated and Grilled London Broil
- Make the marinade and prep the meat: Make the marinade. Tenderize the meat, then marinate it in the fridge for 6 to 12 hours.
- Grill the steak: Preheat a grill to high. Grill the steak for 4 to 5 minutes per side, basting it with the leftover marinade.
- Finish and serve: Let the meat rest. Slice on the diagonal against the grain.
What to Serve With London Broil
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Grilled Marinated London Broil
Equipment
Ingredients
- 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 black pepper (to taste)
- 1 pound London broil (at least 1 inch thick, preferably 1 1/2 inches thick)
Instructions
- In a container large enough to hold the steak, combine the balsamic vinegar, soy sauce, honey, lemon juice, garlic, 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 want to pound it a bit, score it with a knife, or use another method of tenderizing, please do).
- Add the meat to the container. with the marinade, and turn to coat. 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.
Notes
- 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.
- Go lightly on the salt because of the soy sauce. You can also sprinkle the cooked steak with a little salt, preferably kosher or flaky sea salt.
- 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 marinade flavors to penetrate more deeply.
- Also, should you want to make this under the broiler, in a grill pan, or even in a panini press, it will work beautifully.
- Let the steaks sit for at least 5 minutes after removing them from the fire to allow the meat to reabsorb the juices.
- You almost always want to cut meat, particularly steaks, against the grain for maximum tenderness and juiciness. This is definitely true for London Broil.
Nutrition
Things to Know About Cooking London Broil
You want to keep your London broil on the rare side for best results. Overcooking it will result in a tough steak. The temperature you’re looking for is 125 degrees F (make a small investment in a meat thermometer — you’ll be so glad you did!).
Let the steak sit for at least 5 minutes to reabsorb juices and finish “cooking” off the fire. This post-heat resting stage is important for all meat, especially those that need help in the tenderness department. This will absolutely make the difference between a tough and a tender London broil.
Yes! You can also prepare this steak recipe under the broiler, in a grill pan, or even in a panini press.
where to find the recipe for that delicious looking “side” in the picture? Is that orzo, radishes, carrots…??
it’s https://themom100.com/recipe/vegetable-brown-rice-salad-with-honey-lemon-dressing/ – the link is in the text before the recipe, but now you have it handy!
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.
Awesome! And who doesn’t love someone who bring a steak to a dinner party?!?
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.
I will talk with the developer about that – I know, one page recipes are easier to keep track of aren’t they?
how long do you cook it for like say med well. we dont care much for rare meat
just give it another 2 minutes per side!
I love kitchen gadgets and that meat tenderizer along with the sald dressing shaker look awesome and would be very useful for sure
They are very cool gadgets, Colleen!
love that handy gadget for tenderizing – I would use that all the time since we buy budget cuts
it was quite a game changer!
could use this summe4r
winner
Cool tools! Too bad that Grilled London Broil isn’t included. It sure made me craving for one.
that would have been smart.
This London Broil look mighty delicious! #OXO #TheMOM100Blog
I’ve already made it again!