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Grilled Marinated London Broil is a show stopper. A simple marinade of red wine, garlic, olive oil turns an inexpensive cut of meat into a steakhouse worthy meal.
If you’re looking to turn an inexpensive cut of meat into a showstopper of a meal, then today’s recipe is for you.
Now, I love a good Ribeye, Top Sirloin or NY Steak but they can get really expensive. When the craving hits and I’m looking to save money, using london broil is a great alternative. They are often less expensive and larger so they can feed a crowd.
You just need one simple trick to turn this tougher cut of meat into a flavorful, tender steak.
First things first:
Now technically a london broil is not a cut of meat but a cooking method, designed to make the best out of lean, tough cuts of meat. This can get somewhat confusing because butchers at grocery stores often put the “london broil” label on several different cuts of meat including flank steak, shoulder and round. For this recipe I used top round.
One word: Marinade. The cuts of beef used to make London broil, lend themselves really well to marinades. The marinade tenderizes the meat and enhances the flavor.
DES’ TIP: You can marinate too long resulting in an off texture to the meat, to avoid this don’t marinate the steak longer than 1 – 2 days. I usually do overnight.
For this London broil recipe, I mixed a simple marinade of fresh garlic, olive oil, Worcestershire sauce, red wine and salt and pepper.
In addition to the marinade, leaner cuts of beef are also more tender when they are cooked medium-rare to medium. If you were to cook them medium or well done, they will become very tough.
Finally, make sure to cut the steak against the grain. This will also help keep it tender.
If you loved this Grilled London Broil, and are looking for more beef recipes, try these:
Note: This recipe was originally posted in 2009. It was updated with new photos, recipe tips and nutrition information in 2021.
Whisk the marinade ingredients together in a large bowl.
Make several (about 10) small, shallow incisions all over the meat.
Place the meat in the bowl and coat both sides with the marinade. Cover and marinate 6-8 hours or overnight.
Remove steak about 1 hour before you'd like to cook it so it has a chance to come up to room temperature. Discard the marinade. Pat the steak dry.
Heat your outdoor grill on medium, lightly oil grate. Grill 9 - 10 minutes on each side for medium rare or until desired doneness.
Remove from heat, let rest for 10 minutes. Slice against the grain. Serve.
Do not marinate the steak longer than 1 - 2 days or it will result in an unpleasant texture to the steak. I recommend overnight.
As with any steak, resting is very important here, you don't want to cut the steak too early your meat will be dry. And make sure to slice it against the grain.
Also, for tough, lean cuts of meat like this if you cook them too much past medium rare they can become very tough so I recommend no more than medium.
Nutrition information for estimation purposes only.
Calories: 356 , Total Fat: 15.8 , Saturated Fat: 3.7g , Cholesterol: 127mg , Sodium: 148mg , Carbohydrates: 1.8g , Fiber: 0g , Sugar: 1.1g , Protein: 48.1g
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