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Grilled Marinated London Broil

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: 

What cut of meat is London Broil?

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.

How do you make London Broil tender?

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.

Step by Step Instructions:

  • STEP 1: Whisk together ingredients for the marinade.
  • STEP 2: Use a sharp knife to cut slits all over the steak. Pour the marinade over the steak. Cover and refrigerate 6 – 8 hours overnight.
  • STEP 3: 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.
  • STEP #4: Heat your outdoor grill on medium, lightly oil grate. Grill 9 – 10 minutes on each side for medium rare or until desired doneness. Depending on the thickness of your steak, mine was about 1 1/2 inches, it may take longer to cook.

If you’re looking for side dishes to serve alongside, I love serving this steak with Air Fryer Hasselback Potatoes or Air Fryer French Fries and a Caesar salad made with homemade caesar dressing.

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.

Grilled Marinated London Broil Recipe

Serves 4 Prep Time: Cook Time:
5 based on 1 reviews

Ingredients:

  • 4 cloves garlic, minced
  • 1/4 cup olive oil
  • 2 tablespoons Worcestershire
  • 2 tablespoons dry red wine
  • kosher salt and fresh cracked pepper
  • 2 pounds top round (may be labeled london broil at your grocery store)

Instructions

1

Whisk the marinade ingredients together in a large bowl.

2

Make several (about 10) small, shallow incisions all over the meat.

3

Place the meat in the bowl and coat both sides with the marinade. Cover and marinate 6-8 hours or overnight.

4

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.

5

Heat your outdoor grill on medium, lightly oil grate. Grill 9 - 10 minutes on each side for medium rare or until desired doneness.

6

Remove from heat, let rest for 10 minutes. Slice against the grain. Serve.

Notes

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.

Nutrition information

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

Leave a Comment

  • Reply
    Linda F Diaz
    July 12, 2021 at 7:59 am

    So simple and so delicious, Desiree. Thank you! Best, Linda

    • Reply
      Deseree
      July 12, 2021 at 9:40 pm

      You’re welcome! Glad you enjoyed it, Linda! :)

  • Reply
    Kevin
    March 21, 2009 at 8:14 am

    That steak looks perfectly cooked and good!

  • Reply
    Catherine
    March 19, 2009 at 12:24 am

    That photograph is magnificent. My jaw’s on the floor. Still. Wow.

    • Reply
      Deseree
      March 19, 2009 at 1:33 pm

      Thank you Catherine!

    Des

    Hey! I'm Des!

    Welcome to Life’s Ambrosia where Dinner is served and memories are made. Here you will find over 1000 tried and true recipes for every possible occasion. In the last 10 years, this blog has helped millions of families put dinner on the table and create food memories. Let me help you too.

    Read more »

    Have new recipes emailed to you.