London Broil
This classic London Broil delivers tender, juicy, perfectly seasoned beef with a beautiful char and steakhouse-quality flavor. Simple marinade, high-heat grilling, and proper slicing technique transform an affordable cut into something that'll impress everyone at your table. Prep Time: 15 minutes | Marinating Time: 2-24 hours | Cook Time: 15 minutes | Rest Time: 10 minutes | Total Time: 2 hours 40 minutes (minimum) | Servings: 6-8
Ingredients
Instructions
In a small bowl, mix together olive oil, minced garlic, dried thyme, paprika, salt, and pepper until it forms a fragrant paste. Don’t skip the mixing—you want all those flavors evenly distributed.
Place your London broil in a shallow dish or large zip-top bag. Rub the spice mixture all over both sides of the meat, really working it into the surface with your hands. Cover the dish with plastic wrap or seal the bag, squeezing out excess air. Refrigerate for at least 2 hours, though 8-12 hours (overnight) is ideal for maximum flavor and tenderness.
About 30 minutes before cooking, remove the meat from the fridge and let it sit on the counter. This helps it cook more evenly—cold meat straight from the fridge can char outside while staying raw inside.
Crank your grill to medium-high heat (about 400-450°F) and let it get nice and hot. You want those grates hot enough that water droplets sizzle immediately. Oil the grates lightly to prevent sticking.
Place the London broil on the hot grill and close the lid. Cook for 6-8 minutes without moving it—this develops that gorgeous crust. Flip it once and cook another 6-8 minutes for medium-rare (130-135°F internal temperature). Use an instant-read thermometer inserted into the thickest part—trust the thermometer, not the timer, since every grill is different.
This is crucial! Remove the meat from the grill and transfer it to a cutting board. Tent loosely with foil and let it rest for 10 full minutes. This lets the juices redistribute so they don’t all run out when you slice—if you can resist cutting right away.
Here’s the secret to tender London broil: look at the direction the muscle fibers run (the “grain”) and slice perpendicular to those lines, creating thin slices about 1/4 inch thick. Cut on a slight diagonal for prettier presentation. Serve immediately while it’s still warm and watch it disappear!
215
1g
32g
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9g
0g
245mg
3mg (17% DV)
6mg (55% DV)
2.4mcg (100% DV)
Those 10 minutes make the difference between juicy and dry meat. The juices need time to redistribute.
Every grill runs differently, so trust your thermometer: 130-135°F for medium-rare, 135-145°F for medium. Past 145°F and London broil gets tough.
This is the single most important step for tender London broil. If you’re not sure which direction is against the grain, hold up a slice and look—if you see short fibers, you did it right. If you see long stringy fibers, rotate your cutting angle 90 degrees.
Cold meat from the fridge cooks unevenly. Those 30 minutes on the counter are worth the wait.
Broil 4-6 inches from heat for 6-8 minutes per side, or reverse-sear (roast at 275°F to 120°F internal, then sear in hot pan).
Serve with baked potatoes, creamed spinach, and sautéed mushrooms
Pair with grilled asparagus, garden salad, and garlic bread
Slice thin and pile on crusty bread with caramelized onions, arugula, and horseradish sauce
Serve over rice or quinoa with roasted vegetables and chimichurri sauce
Add 2 tablespoons balsamic vinegar and 1 tablespoon Worcestershire sauce to the marinade for tangy, complex flavor.
Mix in 1 tablespoon fresh rosemary, 1 tablespoon fresh oregano, and 1 teaspoon Dijon mustard for an elegant, herb-forward version.
Use smoked paprika, add 1 teaspoon cumin and 1/4 teaspoon cayenne pepper, then serve with chimichurri or cilantro-lime sauce.
Replace thyme with 1 tablespoon grated fresh ginger, add 2 tablespoons soy sauce to the marinade, and finish with toasted sesame seeds.
