I don’t care what your butcher says or the label on the tray of meat says, London Broil is NOT a cut of meat. It is a cooking method. And here is how to cook it to perfection!
I have seen butchers label everything from flank steak to porterhouse “London Broil.” NOT! London broil is usually a large thick cut steak or small roast from a lean hardworking muscle, marinated and broiled or grilled, and cut in thin slices across the grain.
The odd part is that the term broil is not commonly used in London. Over there, they call it a “grill” of all things.
Spotlight on our favorite products
Bring The Heat With Broil King Signet’s Dual Tube Burners
The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood including dual-tube burners that are able to achieve high, searing temps that rival most comparatively priced gas grills. Click here to read our complete review.
– THIS IS NOT AN AD –
To make London Broil, I use chuck roasts, top round, sirloin, or coulotte. I make a concentrated, intensely flavorful brinerade with soy sauce as the salt source. I leave it in the liquid for several hours, overnight sometimes. And then I break several Meathead Methods.
Normally we leave oil out of marinades because it cannot penetrate meat, which is 70% water. Normally we pat meat dry to encourage browning. A wet surface steams, and if there is sweetness, the surface can burn. With London Broil, the surface steams and helps cool the thick cut of meat so it doesn’t burn. The result is a beautiful dark slab that smells heavenly.
- 2 pounds beef steak, 1 to 2” thick (read more about selecting the right cut below)
- 1/4 cup inexpensive salad grade balsamic vinegar
- 5 tablespoons dark soy sauce
- 2 tablespoons vegetable oil
- 1 teaspoon toasted sesame oil
- 4 cloves garlic
- 2 tablespoons Italian seasoning blend
- 1 teaspoon black pepper
- 1 teaspoon gochujang or another hot sauce or pepper paste
These recipes were created in US Customary measurements and the conversion to metric is being done by calculations. They should be accurate, but it is possible there could be an error. If you find one, please let us know in the comments at the bottom of the page
- Prep. Trim any fat cap and silverskin off the meat.
- Combine the balsamic, soy, oils, garlic (press it or mince it first), seasoning and pepper in pan or a large zipper bag and slide the meat in. Place a zipper bag in a bowl in case it leaks. Chill for 4 to 24 hours. Every 30 minutes to an hour, roll it around so all sides of the meat stay wet.
- Fire up. Set up your grill for 2-zone cooking and get the hot zone really hot.
- Cook. Place the meat in the indirect zone and let it warm until it hits about 125°F (52°C) in the thickest part. Then move it over the high heat, lid up, and flip often until it gets really dark all over but not burned. Remove from the grill.
- Serve. Slice across the grain about ¼” (6mm) thick, plate, and serve.
High quality websites are expensive to run. If you help us, we’ll pay you back bigtime with an ad-free experience and a lot of freebies!
Millions come to AmazingRibs.com every month for high quality tested recipes, tips on technique, science, mythbusting, product reviews, and inspiration. But it is expensive to run a website with more than 2,000 pages and we don’t have a big corporate partner to subsidize us.
Our most important source of sustenance is people who join our Pitmaster Club. But please don’t think of it as a donation. Members get MANY great benefits. We block all third-party ads, we give members free ebooks, magazines, interviews, webinars, more recipes, a monthly sweepstakes with prizes worth up to $2,000, discounts on products, and best of all a community of like-minded cooks free of flame wars. Click below to see all the benefits, take a free 30 day trial, and help keep this site alive.
Post comments and questions below
1) Please try the search box at the top of every page before you ask for help.
2) Try to post your question to the appropriate page.
3) Tell us everything we need to know to help such as the type of cooker and thermometer. Dial thermometers are often off by as much as 50°F so if you are not using a good digital thermometer we probably can’t help you with time and temp questions. Please read this article about thermometers.
4) If you are a member of the Pitmaster Club, your comments login is probably different.
5) Posts with links in them may not appear immediately.