Last Updated on July 23, 2024 by Kiersten
Here is the best marinated London broil on the grill that can be made well in advance of a cookout. An ultimate crowd pleaser!
Poor London broil. It seriously has such a bad reputation. Chewy, dry, tough, lackluster flavor, impossible to reheat…why would anyone even bother cooking it?
Let me change your mind.
This recipe is extremely consistent in producing the absolute best marinated London broil on the grill no matter how awful the cut or fat stranding is.
You don’t even have to know how to grill! Everything you need to know is right here in the instructions.
Why You’ll Love This Recipe
I have made this marinated London broil on the grill for every type of occasion. It’s inexpensive and a no-brainer when it comes to prep.
Once you get the hang of it, you won’t need a recipe anymore. That also means you no longer need to panic when unexpected company is due to come over tomorrow for dinner.
Busy weeknights, school thermos lunches, massive summer cookouts…it’s always a sure thing when it comes to being a crowd pleaser.
There is never any London broil left at parties and many who eat it end up asking what’s in the marinade that makes it so tender.
The secret is out! We hope you love this marinated London broil on the grill as much as we do.
Best Marinated London Broil on the Grill Recipe
Ingredients:
- 1 cut of London broil
- 1 tablespoon coarse salt
- 1 tablespoon garlic powder
- 1 cup oil (avocado or olive)
- 2/3 cup soy sauce
- 1/2 cup red wine vinegar
- 3 tablespoons Worcestershire sauce
- 2 heaping tablespoons minced garlic (or 8 cloves pressed)
- 1 tablespoon dried thyme
- Ground black pepper
Instructions:
Dry steak with paper towels. With a sharp knife, crosshatch both sides of the London broil making vertical and horizontal cuts 1/8″ thick.
Dry rub both sides of the steak with coarse salt, garlic powder, and ground black pepper.
Prepare the marinade by whisking together the minced or pressed garlic, oil, soy sauce, red wine vinegar, and Worcestershire sauce.
Place the steak into a container intended for marinating. I find a 9×13 glass container to be the easiest and least messy but use whatever you prefer and have available.
Pour the marinade along the sides of the steak to not wash the dry seasoning off. Spoon the pressed garlic and marinade over the steak so all areas are covered.
Seal the container with a lid or plastic wrap and let marinate in the refrigerator for at least 6 hours or as long as 5 days.
Longer marinating times will produce more tender cuts of meat.
How to Grill the Perfect Marinated London Broil
Remove the marinated London Broil from the refrigerator one hour before you intend to grill. Let it warm up on the counter while you wait.
Preheat the grill with the lid closed to around 550F. Leave the lid closed until immediately before placing the steak on the grill plates.
Open the lid and add the steak to the grill to sear for 90 seconds on one side. Spoon the marinade over the steak and massage it into the steak. Close the lid.
It’s normal for a fireball to enclose the steak like you see in the picture below. This is what gives that great charred grill taste.
Flip and sear 90 seconds on the other side. Spoon marinade over the steak again as in the previous step then close the lid.
Flip the steak again and cook with the lid open for 3 minutes.
Flip and cook for the final 3 minutes for a total of 4 “flips”. This will achieve a rare to medium-rare result. If you prefer your steaks to be more well done, leave it on the grill for an additional 3 minutes.
Remove the London broil to a large cutting board and tent with foil for at least 10 minutes before slicing. Slice as thin as possible for the best result.
Store any cooked leftovers in an airtight container for up to 4 days.
Make Ahead Marinated London Broil on the Grill
I have had great success with marinating a few steaks at a time then vacuum sealing them individually and freezing.
A week before I plan to grill them, I remove the sealed portions and place them in the refrigerator to defrost and finish marinating. This is what we do when we buy meat in bulk to allow for easy hosting in the warmer months.
What to Serve With London Broil
Marinated London broil on the grill is a fantastic main course to serve with just about anything.
We typically serve it aside macaroni and cheese, rice pilaf, warm German potato salad, roasted vegetables, or piled high atop homemade buns with melted mozzarella.
Best Marinated London Broil for the Grill
Here is the best marinated London broil for the grill that can be made up to 5 days in advance of a cookout. An ultimate crowd pleaser!
Ingredients
- 1 cut of London broil
- 1 tablespoon coarse salt
- 1 tablespoon garlic powder
- 1 cup oil (avocado or olive)
- 2/3 cup soy sauce
- 1/2 cup red wine vinegar
- 3 tablespoons Worcestershire sauce
- 2 heaping tablespoons minced garlic (or 8 cloves pressed)
- Ground black pepper
Instructions
- Dry steak with paper towels. With a sharp knife, crosshatch both sides of the London broil making vertical and horizontal cuts 1/8" thick.
- Dry rub both sides of the steak with coarse salt, garlic powder, and ground black pepper.
- Prepare the marinade by whisking together the minced or pressed garlic, oil, soy sauce, red wine vinegar, Worcestershire sauce.
- Place the steak into a container intended for marinating. I find a 9x13 glass container to be the best.
- Pour the marinade along the sides of the steak to not wash the dry rub off. Spoon the garlic and marinade over the steak so all areas are covered.
- Seal with a lid or plastic wrap and let marinate in the refrigerator for at least 6 hours, as long as 5 days.
- Remove the container from the refrigerator one hour before you intend to grill.
- Preheat the grill with the lid closed to around 550F. Leave the lid closed until immediately before placing the steak on the grill plates.
- Open the lid and add the steak to the grill to sear for 90 seconds on one side. Spoon the marinade over the steak and massage it into the steak. Close the lid.
- Flip and sear 90 seconds on the other side. Spoon marinade over the steak again as in the previous step then close the lid.
- Flip the steak again and cook with the lid open for 3 minutes.
- Flip and cook for the final 3 minutes. This will achieve a rare-medium rare result. If you prefer your steak to be more well done, leave it on the grill for an additional 3 minutes.
- Remove to a cutting board and tent with foil for 10 minutes before slicing.
- Slice as thin as possible for the best result.
- Store leftovers in an airtight container for up to 4 days.