London Broil on the Grill

Last week Safeway had a good sale on top round London broil ($1.99 per pound).  It was packaged in large quantities and the pack I picked up was about six pounds.  I decided to cook both steaks and freeze the extra rather than freezing one of them raw.

You can probably tell from the picture that it got overcooked.  It was still slightly pink in the middle, but I prefer it to be a darker pink.  That was, I think, the fault of my new thermometer which I had not calibrated.  It was still good, though.  Here’s how I prepare London broil.

I works best to marinate London broil about 8 hours before cooking.  Any marinade will work, but here’s what I used.  It’s a recipe I got from my sister-in-law that I have adjusted slightly.  I should have doubled this recipe for both steaks, but didn’t and regretted it later.

Beef Marinade
  • ¼ cup olive oil
  • ¼ cup gluten-free soy sauce
  • 2 Tablespoons honey
  • 2 Tablespoons apple cider vinegar
  • 1 teaspoon minced garlic
  • 1 teaspoon powdered ginger
  • 2 Tablespoons chopped green onion
  1. Combine all ingredients and pour over meat in a glass dish or zip top bag.  Turn the meat one or twice while marinating.

London broil marinating


Wipe the steak with a paper towel to get rid of excess oil and avoid flare ups.  Grill the steak on high heat for about 3 minutes on each side.  After that, turn the steak over again and at about a 45 degree angle from the direction it was the first time to get the crisscross grill marks.  Reduce the heat to medium and cook approximately another 10 minutes per side.  It really depends on the thickness of your steak.  A thermometer should read 145° for medium rare.

Remove to a plate and let it sit about 10 minutes.  Slice the meat across the grain making the slices as thin as you can get them.  An electric knife works well for this.

The sliced meat it great served alone (with sides of course) or on a salad or sandwich.

What is your favorite way to eat London Broil?

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  1. April@The 21st Century Housewife says

    Your marinade sounds really delicious – a great new twist on an old favourite!

  2. Kathleen says

    When I was out last week at the Calgary Stampede, they have a huge London Broil booth. Instead of a bun, they've got bowls if you like and I enjoyed it with peppers and onions. Soooo good.

  3. Aubree Cherie says

    I've never made London broil; not even sure if I'd had it actually. It looks good though!

    ~Aubree Cherie

  4. Kara says

    I love a great marinade and I always make a Grass Fed London Broil. I work with La Cense Beef, which is an approved USDA grass fed program. Grass fed beef has great flavor. Now is a great time to check out the website because they are having a holiday sale.

  5. Barbara says

    I cook mine like a roast in a pan on the grill or in the oven covered. I take a spicy gluten free bar-b-que sauce and mix with gluten free beer or some kind of alcohol (it tenderizes the meat) (i’ve used bourbon before) and about a tsp. of McCormick spicy steak seasoning. Pour over tri tip and cook for about an hour on 350 degrees and it falls apart tender.

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