How To Cook A London Broil On The Grill

ByLily

Grilling London broil brings out its rich beefy flavor while creating a nicely charred surface that pairs well with almost any side. If you want to know how to cook a london broil on the grill, the process is simpler than most people think. You just need the right cut, a good marinade, and a hot fire.

London broil is not actually a cut of beef. It is a cooking method that usually uses top round, flank steak, or sirloin tip. These cuts are lean and tough, so they need special handling. Grill them fast over high heat and slice them thin against the grain.

This guide walks you through every step. You will learn how to pick the meat, prep it, grill it, and serve it. Follow these steps and you will get tender, flavorful results every time.

What You Need Before You Start

Gather your tools and ingredients first. Having everything ready makes the grilling process smooth and stress free.

  • 1.5 to 2 pounds of London broil (top round or flank steak)
  • A sharp knife and a cutting board
  • Tongs and a meat thermometer
  • A shallow dish or zip top bag for marinating
  • Olive oil, soy sauce, lemon juice, and garlic
  • Salt, black pepper, and your favorite dry rub

You also need a clean, well oiled grill grate. A dirty grate causes sticking and flare ups. Heat your grill to high, around 450 to 500 degrees Fahrenheit.

How To Cook A London Broil On The Grill

This is the core method. Read it once, then follow it step by step at your grill.

Step 1: Choose And Trim The Meat

Look for a piece that is about one to one and a half inches thick. Even thickness helps it cook evenly. Trim off any hard fat or silver skin with a sharp knife. Leave a thin layer of fat if you can, since it adds flavor.

Step 2: Marinate For Tenderness

London broil is lean, so a marinade does two jobs. It adds flavor and it helps break down tough fibers. Mix half a cup of olive oil, a quarter cup of soy sauce, two tablespoons of lemon juice, and three minced garlic cloves. Add a teaspoon of black pepper.

Place the meat in a shallow dish or a zip top bag. Pour the marinade over it. Seal it and put it in the fridge. Let it sit for at least four hours, but overnight is better. Turn the bag once or twice while it marinates.

Step 3: Bring The Meat To Room Temperature

Take the meat out of the fridge about thirty minutes before grilling. Cold meat cooks unevenly. Pat it dry with paper towels. This helps the surface char instead of steam.

Step 4: Season And Oil The Grate

Sprinkle both sides with salt and pepper, or use a dry rub. Brush the grill grate with a little oil using tongs and a folded paper towel. This stops the meat from sticking and tearing.

Step 5: Grill Over High Heat

Place the meat on the hot grill. Close the lid and cook for four to five minutes. Flip it once with tongs. Do not press it down with a spatula. That squeezes out the juices.

Cook the other side for another four to five minutes. For a one inch thick steak, this gives you medium rare. Use a meat thermometer to be sure.

  • Rare: 120 to 125 degrees Fahrenheit
  • Medium rare: 130 to 135 degrees Fahrenheit
  • Medium: 140 to 145 degrees Fahrenheit

Pull the meat off the grill when it is five degrees below your target. The temperature will rise as it rests.

Step 6: Rest The Meat

This step is not optional. Put the steak on a cutting board and tent it loosely with foil. Let it rest for ten minutes. Resting lets the juices redistribute inside the meat. If you cut it too soon, the juice runs out and the meat tastes dry.

Step 7: Slice Against The Grain

Find the direction of the muscle fibers. They look like lines running across the meat. Cut across them, not along them. Slice thinly, about a quarter inch thick. This shortens the tough fibers and makes every bite tender.

Tips For Better Grilled London Broil

These small details make a big difference in the final result.

  • Do not over cook it. London broil gets tough fast past medium.
  • Use a two zone fire if your steak is thick. Sear over high heat, then move it to a cooler spot to finish.
  • Let the marinade sit at room temperature for ten minutes before pouring it on the meat. It mixes better.
  • Skip sugary marinades. Sugar burns quickly over high heat and leaves a bitter taste.
  • Slice only what you plan to eat. Whole meat stays juicier longer.

What To Serve With London Broil

This cut works with almost any side dish. Try grilled vegetables like zucchini, peppers, or asparagus. A baked potato or corn on the cob is a classic choice. For something lighter, serve it over a green salad with a tangy vinaigrette.

Leftovers are great too. Thin slices make excellent sandwiches the next day. Store them in the fridge for up to three days in a sealed container.

Common Mistakes To Avoid

Most people ruin London broil in one of three ways. They skip the marinade. They cook it past medium. Or they slice it with the grain instead of against it. Avoid these three errors and your steak will turn out tender and full of flavor.

Another common problem is a cold grill. Always preheat it fully. A hot grate gives you that charred crust that makes grilled London broil so good.

Final Thoughts

Grilling London broil is a skill worth learning. It is affordable, quick, and feeds a crowd. With a simple marinade, a hot fire, and a sharp knife, you can turn a cheap cut into a standout meal. Try this method once and it will become a regular in your grilling rotation.

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