How To Cook London Broil On The Grill

ByLily

Firing up the grill for london broil means high heat, quick searing, and a watchful eye to avoid overcooking. If you want to know how to cook london broil on the grill, the process is simpler than you might think.

London broil is not actually a cut of beef. It is a cooking method that usually uses top round, flank steak, or sirloin tip. The goal is a charred crust outside and juicy, pink meat inside.

This guide walks you through prep, grilling, and resting. You will also get a simple marinade and a few tips to keep the meat tender.

How To Cook London Broil On The Grill

Grilling london broil comes down to three things: a hot fire, a quick sear, and a short rest. Follow these steps and you will get a steakhouse-quality result at home.

Choose The Right Cut Of Beef

Most grocery stores label top round as london broil. It is lean, affordable, and tough if you cook it wrong. Flank steak and sirloin tip also work well.

Look for a piece that is about 1 to 1.5 inches thick. Even thickness helps the meat cook at the same rate. If one end is much thicker, ask the butcher to trim it or pound it flat.

  • Top round: classic choice, lean and beefy
  • Flank steak: more flavor, slightly chewier
  • Sirloin tip: tender, good for beginners

Marinade For Tenderness And Flavor

London broil benefits from a marinade. Acid and salt break down tough fibers and add flavor. You do not need anything fancy.

Mix these in a bowl or zip-top bag:

  • 1/2 cup soy sauce
  • 1/4 cup olive oil
  • 2 tablespoons red wine vinegar or lemon juice
  • 3 cloves garlic, minced
  • 1 tablespoon honey or brown sugar
  • 1 teaspoon black pepper

Place the meat in the marinade and refrigerate for at least 4 hours. Overnight is better. Turn the bag once or twice so every side gets coated.

Prep The Grill And The Meat

Take the meat out of the fridge 30 minutes before cooking. Cold meat cooks unevenly. Pat it dry with paper towels so the surface sears instead of steams.

Set up your grill for two-zone cooking. One side should be hot for searing. The other side should be cooler for finishing. For a gas grill, turn one burner to high and leave the other off. For charcoal, pile coals on one half of the grate.

Clean the grates and oil them lightly. This prevents sticking and gives you better grill marks.

Grill The London Broil Step By Step

  1. Preheat the grill to about 450 to 500 degrees Fahrenheit on the hot side.
  2. Place the steak on the hot side. Close the lid.
  3. Sear for 4 to 5 minutes without moving it. This builds a dark crust.
  4. Flip once and sear the other side for 4 to 5 minutes.
  5. Move the meat to the cooler side of the grill.
  6. Close the lid and cook until it reaches your target temperature.

Use a meat thermometer. Do not guess by touch or time alone.

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

Pull the meat 5 degrees before your target. It keeps cooking as it rests. London broil gets tough past medium, so aim for medium rare.

Rest And Slice It The Right Way

This step matters as much as the grilling. Rest the meat on a cutting board for 10 minutes. Loose foil over the top is fine, but do not wrap it tight or the crust goes soft.

Find the grain lines on the steak. They run in one direction. Cut across them, not along them. Slice thin, about 1/4 inch thick, on a slight angle.

Cutting against the grain shortens the tough muscle fibers. That is the difference between chewy and tender.

Common Mistakes To Avoid

  • Overcooking the meat past medium
  • Skipping the marinade or resting time
  • Slicing with the grain instead of against it
  • Moving the steak too often on the grill
  • Using a cold steak straight from the fridge

Each of these issues is easy to fix. A timer and a thermometer solve most of them.

Serving Ideas And Leftovers

Serve london broil with grilled vegetables, baked potatoes, or a simple green salad. The leftovers are great cold in sandwiches or sliced over rice.

Store leftovers in the fridge for up to three days. Reheat gently in a skillet so the meat does not dry out. A quick sear in butter works well.

Now you know how to cook london broil on the grill with confidence. Hot fire, short sear, quick rest, thin slices. That is the whole formula. Give it a try on your next cookout and adjust the seasoning to your taste.

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