Grilling London broil requires high heat, a few minutes per side, and a rest before slicing. If you have been searching for how to cook london broil on grill, you have come to the right place. This cut of beef, often from the flank or top round, can be tough if not handled correctly. But with the right technique, you get a juicy, flavorful steak that is perfect for any meal.
London broil is not actually a cut of meat. It is a cooking method. The name refers to a lean cut that is marinated, grilled hot, and sliced thin against the grain. This method breaks down the fibers and makes the meat tender. Many people get it wrong by overcooking or slicing incorrectly. You will not make that mistake after reading this guide.
Understanding London Broil Before Grilling
Before you fire up the grill, you need to know what you are working with. London broil is usually a flank steak or top round. Both are lean and muscular. They have long fibers that run in one direction. This is why slicing against the grain is so important.
The meat has very little fat marbling. That means it can dry out fast on the grill. Your goal is to cook it to medium-rare or medium at most. Any more than that, and you will be chewing on shoe leather. A good marinade helps add moisture and flavor.
Choosing The Right Cut
When you go to the store, look for a London broil that is about 1 to 1.5 inches thick. Thinner cuts cook too fast and are hard to get right. Thicker cuts take longer and can burn on the outside before the inside is done. Ask your butcher for a piece that is even in thickness all around.
Check the color. You want bright red meat with no gray or brown spots. The surface should look moist but not slimy. If the package has a lot of liquid, the meat may have been sitting too long. Fresh is always best for grilling.
Why Marinade Matters
A good marinade does two things. It adds flavor and helps tenderize the meat. Since London broil is lean, the marinade keeps it from drying out. Acidic ingredients like vinegar, citrus juice, or wine help break down the tough fibers. But do not overdo it. Too much acid can make the meat mushy.
You can use a simple marinade with oil, soy sauce, garlic, and herbs. Let the meat sit for at least 2 hours. Overnight is even better. Just do not go beyond 24 hours. The meat can start to break down too much and lose its texture.
How To Cook London Broil On Grill
Now we get to the main event. Follow these steps exactly, and you will have a perfect London broil every time. The key is high heat, quick cooking, and a proper rest.
Step 1: Prep The Meat
Take the London broil out of the fridge 30 to 45 minutes before grilling. This lets it come to room temperature. Cold meat cooks unevenly. The outside will burn before the inside is done. Pat the meat dry with paper towels. This helps get a good sear.
If you marinated the meat, shake off the excess. Do not wipe it all off. You want some marinade on the surface for flavor. But too much liquid will cause steaming instead of searing. Let it drip off for a minute.
Step 2: Preheat The Grill
You need high heat for London broil. Preheat your gas grill to 450°F to 500°F. If you use charcoal, let the coals burn until they are covered with white ash. The grill grates should be hot enough that you can only hold your hand over them for a second or two.
Clean the grates with a wire brush. Then oil them with a paper towel dipped in vegetable oil. Use tongs to rub the oil on the grates. This prevents the meat from sticking. Do this right before you put the steak on.
Step 3: Grill The London Broil
Place the meat on the hot grill. You should hear a loud sizzle. If you do not, the grill is not hot enough. Close the lid and cook for 4 to 5 minutes. Do not move the meat. Let it sear and get those nice grill marks.
Flip the steak using tongs. Never use a fork. Piercing the meat lets juices escape. Cook for another 4 to 5 minutes with the lid closed. For medium-rare, the internal temperature should be 130°F to 135°F. For medium, aim for 140°F to 145°F.
Use an instant-read thermometer to check. Insert it into the thickest part of the meat. Do not touch the bone or the grill grate. If you do not have a thermometer, use the finger test. The meat should feel like the fleshy part of your palm when you touch your thumb and index finger together.
Step 4: Rest The Meat
This step is not optional. Resting is crucial for London broil. Take the meat off the grill and put it on a cutting board. Loosely cover it with aluminum foil. Let it rest for 5 to 10 minutes. The juices need time to redistribute. If you cut too soon, all the juice will run out and the meat will be dry.
While it rests, the internal temperature will rise by about 5°F. This is called carryover cooking. So if you want medium-rare, pull it off at 125°F to 130°F. It will come up to 130°F to 135°F during the rest.
Step 5: Slice Against The Grain
This is the most important part. Look at the meat and find the direction of the fibers. They look like long lines running through the meat. You need to cut perpendicular to those lines. This shortens the fibers and makes the meat tender.
Slice the meat into thin strips, about 1/4 inch thick. Use a sharp knife. A dull knife will tear the meat and make it chewy. Cut at a slight angle for wider slices. Serve immediately or keep warm until ready.
Common Mistakes To Avoid
Even experienced cooks mess up London broil. Here are the most common errors and how to avoid them.
Overcooking The Meat
London broil is lean and gets tough fast. Do not cook it past medium. Well-done London broil is almost inedible. Use a thermometer to be sure. If you do not have one, err on the side of undercooking. You can always cook it more, but you cannot uncook it.
Skipping The Rest
I know you are hungry. But cutting into the meat right away is a mistake. The juices will flood the cutting board and leave you with dry meat. Five minutes of patience makes a huge difference. Use that time to finish your sides or set the table.
Cutting With The Grain
This is the biggest mistake of all. If you cut with the grain, each bite will be long and stringy. The meat will feel tough no matter how well you cooked it. Always look for the grain and cut across it. If you are not sure, make a small cut on the end to see the direction.
Best Marinade Recipes For London Broil
A good marinade can take your London broil from good to great. Here are three simple recipes you can try.
Classic Soy And Garlic Marinade
- 1/2 cup soy sauce
- 1/4 cup olive oil
- 3 cloves garlic, minced
- 2 tablespoons brown sugar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon black pepper
Mix all ingredients in a bowl. Place the meat in a ziplock bag and pour the marinade over it. Seal and refrigerate for at least 4 hours. This marinade gives a savory, slightly sweet flavor that pairs well with the beef.
Citrus And Herb Marinade
- 1/4 cup orange juice
- 2 tablespoons lime juice
- 1/4 cup olive oil
- 2 tablespoons fresh cilantro, chopped
- 1 teaspoon cumin
- 1 teaspoon salt
Combine everything in a bowl. Marinate the meat for 2 to 4 hours. The citrus helps tenderize while the herbs add freshness. This is great for a summer cookout.
Spicy Chipotle Marinade
- 2 chipotle peppers in adobo sauce, minced
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
Blend or whisk until smooth. Marinate for 2 to 6 hours. The chipotle gives a smoky heat that works well with the char from the grill. Adjust the amount of peppers to your spice tolerance.
Serving Suggestions For Grilled London Broil
London broil is versatile. You can serve it as a main dish or slice it for sandwiches and salads. Here are some ideas.
Classic Steak Dinner
Serve the sliced meat with roasted potatoes and a green vegetable like asparagus or green beans. Add a side of grilled mushrooms and onions for extra flavor. A simple salad with vinaigrette balances the richness of the beef.
Steak Sandwiches
Use the sliced London broil on a crusty roll with provolone cheese, caramelized onions, and horseradish sauce. Toast the roll on the grill for a few seconds. This makes a great lunch or casual dinner.
Beef Salad
Slice the meat thin and serve over mixed greens with cherry tomatoes, cucumber, and red onion. Drizzle with a balsamic vinaigrette. This is a lighter option that still feels satisfying.
Frequently Asked Questions
Can I cook London broil on a charcoal grill?
Yes, charcoal grills work great. The key is to get the coals hot and spread them evenly. You want direct high heat for searing. Cook the same way as on a gas grill, 4 to 5 minutes per side.
How long should I marinate London broil?
At least 2 hours, but overnight is best. Do not go beyond 24 hours. The acid in the marinade can break down the meat too much and make it mushy. Aim for 4 to 12 hours for the best results.
What if I do not have a meat thermometer?
Use the finger test. Touch the meat and compare it to the fleshy part of your palm. For medium-rare, it should feel like the palm when you touch your thumb and index finger. For medium, touch your thumb and middle finger. This takes practice but works.
Can I cook London broil in the oven instead?
Yes, but it is not the same. For oven cooking, sear it in a hot skillet first, then finish in a 400°F oven until it reaches the right temperature. Grilling gives better flavor from the char and smoke.
Why is my London broil tough?
Two reasons. You either overcooked it or sliced it with the grain. Check your cooking temperature and always slice against the grain. A good marinade also helps tenderize the meat.
Final Tips For Perfect Grilled London Broil
Grilling London broil is not hard once you know the steps. Remember these key points. Use high heat. Cook to medium-rare or medium. Rest the meat. Slice against the grain. That is all there is to it.
Do not be afraid to experiment with different marinades and seasonings. The basic technique stays the same. Once you master it, you can apply it to other lean cuts like flank steak or skirt steak. Your family and freinds will thank you.
One last thing. Let the meat rest on a warm plate, not a cold one. Cold surfaces can lower the temperature too fast. If you are serving later, keep the sliced meat in a warm oven at 200°F for a few minutes. Just do not leave it too long or it will dry out.
Now you know how to cook london broil on grill like a pro. Fire up the grill, grab your meat, and get cooking. The result will be a tender, juicy steak that is perfect for any occasion. Enjoy every bite.