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Marinated And Grilled London Broil Recipe

Grilled and sliced London Broil
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4.23 from 18 votes
Here's how to make a London Broil the right way, starting first with a flavorful marinade then finishing it on the grill for a kiss of smoke.

Serve with: a cabernet.

Main Course


Servings: 4 servings


Prep Time: 15 minutes
Cook Time: 1 hour
Marinate: 3 hours


  • 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
About the beef. For London Broil I usually select a thick lean cut such as top round or sirloin or occasionally a chuck roast. Try to buy a slab that is uniformly thick so it cooks evenly, unless you have someone who wants it slightly overcooked. Then a tapered end has his or her name on it.
About the gochujang. This is a spicy hot and salty Korean-style miso paste but you can use another hot sauce if you don't have it. Don't worry too much about the heat. Each slice of meat has only a 1/4" (6mm) wide layer of marinated meat on the surface so it will not be too hot.
Optional. If you are using a very lean cut, make a horseradish compound butter and place some on the hot meat so it melts. Just soften a stick of butter and mix in 2 tablespoons of horseradish or an herb, then chill.
Metric conversion:

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.
    London broil marinating
  • 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.