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.
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.
Serve with: a cabernet.
- 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.