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How to Marinate & Grill London Broil

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This Summer, prepare a budget-friendly London Broil that is super tender and flavorful – the perfect meal for a crowd! Marinate a Top Round Steak or Flank Steak for 8+ hours or overnight to soften these tough cuts of meat. In addition, scoring the meat will ensure excellent flavor by allowing more of the marinade to penetrate.

Marinated & Grilled London Broil

Adapted from Simply Recipes and Spicy Southern Kitchen


3 pounds of Top Round Steak or Flank Steak (also known as London Broil)

Marinade Ingredients:

1/3 cup Olive Oil
2 tablespoons Balsamic Vinegar
juice of one lime
1/4 cup Soy Sauce
1 tablespoon Worcestershire Sauce
2 cloves Minced Garlic
1 teaspoon Italian Seasoning Blend
1/2 teaspoon Red Pepper Flakes
How ro Grill an Awesome London Broil
Directions: Start by scoring meat with a sharp knife – go about 1/4 inch deep in a diagonal cross pattern and be sure to score both sides of meat. Whisk together ingredients for marinade. Pour over meat in a shallow dish, or place meat and marinade in a freezer bag. Chill in marinade for 8 hours or overnight. Before grilling, let meat come to room temperature. Heat grill to medium high heat. Gently shake off excess marinade and place meat on grill for about 8-10 minutes on each side until desired doneness (I like to add a little fresh cracked pepper on top while grilling). Pull meat off grill and let rest for 10 minutes and then slice. Serves about 9 people.

This was the first time that my attempt at cooking London Broil was a huge success and it was a big hit at a family gathering. I also made these easy Foil Packet Potatoes. I diced up the leftover meat and sautéed with onion and bell peppers which made for great tasting tacos the next day.

Join The Discussion

Comments 35

  1. Rose

    Wow Just bought some yesterday because meat was on sale. Just in time awesome thanks

    • Ruthi

      I came to say the same thing. Honestly, I was getting on the computer to check out ways to fix London Broil since it was on super sale yesterday and looked beautiful, but decided to check my favorite blog and there it was—-thanks so much!!!!

  2. Deb

    I’m not a big fan of Italian seasoning. Any substitution suggestions?

    • Lina (Hip's Modern Martha)

      If you like steak seasonings maybe paprika, garlic, dill, coriander seed, black pepper. Use what seasonings you like 🙂 –Thanks

    • Bunny

      Hi Deb,

      Italian seasoning is generally a combination of basil, marjoram, oregano, rosemary, thyme and garlic. You could make your own combo, just leave out the herbs that aren’t to your liking! Since the recipe calls for only 1 teaspoon, you could even leave it out completely and I’m sure it will still be delicious!

      • mel

        I use a similar marinade that calls for parsley flakes rather than Italian Seasoning.

        • Deb

          Thanks, guys. It’s the oregano in Italian seasoning—-I like the taste, but not the smell. I’ll try using parsley in its place.

    • Susi

      I’m not a fan of Italian either, McCormick makes a premixed blend called Montreal Steak, and is amazing when used with this olive oil recipe. Tastes great!

    • SCnewport

      We only use Adolph’s meat tenderizer seasoning packet. Tupperware add powder, oil and vinegar, let rest over night flip container once. Grill the next day. Then cut on bias to serve after resting in aluminum foil.

  3. Sarah

    Great! I never buy London broil. I hardly consider the mentioned flank steak as a budget cut though considering its $8.99/lb everywhere I’ve been in the last two years.

    • Lina (Hip's Modern Martha)

      I agree! London Broil was on sale for around 2.69 lb at my local store last week, and it turned out yum!

    • Ruthi

      We have found that if we go when the meats are being marked down (especially the ones that have been on sale), we can get lots of cuts that are not in the budget. We found the guy marking down the meat yesterday and he literally brought out a tray full of beautiful cuts that were listed at $10.99+ lb—–marked them $3.99 or less and then slapped a 50% off sticker on them. We got several London Broil, a package of rib-eye, boneless pork chops, and I can’t remember all the rest, but there were 15 packages of meat altogether and we got milk, bread, yogurt, produce, etc and spent $42 after store and manufacture coupons. I spent about an hour repackaging them since most of them were larger than we need for one meal.

  4. txhrc4

    This brings back so many wonderful memories of when I lived in California and on special occasions my grandparents would take us to the restaurant, Black Angus and I would always, always order the London Broil. So yummy! I visited Black Angus a few years back and I was so disappointed that they didn’t have London Broil on the menu anymore. I have pinned this recipe, I will definitely try it very soon!

  5. Elisa

    I use any vinegar based salad dressing and Adolps meat tenderizer. It melts in your mouth like filet mignon

    • SCnewport

      Yes, Adolph’s is key:)

  6. Leah

    We love London broil with horseradish cream sauce for dipping…just sour cream, horseradish, deli mustard, salt & pepper. Sooo good. If not over cooked, it’s great sliced thin & eaten as leftovers , too.

  7. Laura

    Also, then take the marinade and bring it to a boil and you have a gravy. Not a thick gravy but more of thin gravy that you pour over the meat when you serve and it is delicious! The only way my kids will eat it!

    • Lina (Hip's Modern Martha)

      I want to try that thanks!

  8. Jennifer

    I have never made London Broil. I think I may give it a try, thanks Lina!

  9. Carolyn

    We love London broil because it is very lean. I use a similar marinade recipe, except that I put in a little honey. Instead of cutting the meat, I pierce it liberally with a fork on all sides. I place it in a large zip-top bag with the marinade and put it in the fridge for 12-24 hours, rotating it anytime I open the fridge. It’s great broiled or grilled. I also tried my favorite “Mississippi Pot Roast” recipe with a London broil this week, and it was the best cut I’ve used in that recipe yet!

  10. kelly

    Wow, thanks Lina! My mouth literally was watering as i was reading your post!!!

  11. Anette

    French dressing is also an easy and delicious marinade

  12. Natalie

    Sorry, can you please clarify if you grill the entire chunk of meet and then slice it? Or you first cut it into steak size peaces and then grill? (The image shows a steak size peace grilled from both sizes, while the recipe says to wait until the meat rests. Thanks

    • Erin

      You cut into bite-sized pieces after grilling and resting, but you score the meat before grilling to allow the marinade to penetrate.

    • Lina (Hip's Modern Martha)

      I scored meat, marinated, grilled, rest, then cut. -Thanks

  13. Edy

    I use to marinate my meats lemon juice ,salt , black pepper and throw some onion slices in the bag. Can always throw away the onions before cooking ! Put in refrigerator to marinate 😋😋 delicious tender juice meat !!! Specially a porter house steak

    • Lina (Hip's Modern Martha)

      Sounds great!

  14. Ebb

    Grill on medium?

  15. Weezie

    “AWESOME” made this yesterday & it was the BEST London broil we ever had!

    • Lina (Hip's Modern Martha)

      Fantastic!! Thanks for reporting back 🙂

  16. Linda

    There’s a seasoning that Outback uses called Coriander that awesome on steaks of any kind, never used it until I found an Outback copycat seasoning post and it was awesome!

    • Lina D

      Oh thanks for sharing!

  17. Ambersnewday

    Nope. The grill time did not work by a mile. The cut of London broil I got was way too thick for this. It turned out tough and poorly cooked because I was thinking okay, 20-30 minutes and turned it up to high. Not a recipe for grill beginners! Not crazy about the flavor either. 🙁 sorry.

  18. Treasa Simoneau

    You can do what I call a bachelor’s roast. You score the meat. Season it with salt ,pepper,garlic powder and onion powder. I have a crock pot that I can bown in,so I brown both sides. Put two large cans of cream of mushroom-chicken Campbell’s soup. You can also use 2 small cans of soups, just make that
    You have 2 of each mushroom and chicken. Be sure to use No water just the soup. Cook at least 8 hours or until it falls apart, makes its own gravy, serve it with rice or noodles or mashed potatoes. And vegetables. So yummy.

    • Lina D (Hip2Save Sidekick)

      Yummy! Thanks for staying, sounds delicious.

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