The Best London Broil Recipe (That’ll Make You Look Like a Grill Master!)

October 31, 2025

Ever wonder why restaurant London Broil tastes so tender and juicy while homemade versions turn out tough and chewy? I used to be intimidated by making authentic London Broil until I figured out the two secrets: a good marinade and slicing against the grain. Now my family requests this classic American steakhouse dish at least once a month, and I’m pretty sure my neighbors think I’ve got some fancy culinary degree (if only they knew how many leathery steaks I served before learning that slicing technique makes all the difference).

Here’s the Thing About This Recipe

The secret to authentic London Broil isn’t about having an expensive cut of meat—it’s all about the marinade penetrating those muscle fibers and then slicing it correctly after cooking. What makes this American steakhouse classic work is the combination of olive oil to tenderize, garlic for flavor punch, and that crucial resting period before slicing. I learned the hard way that cutting with the grain instead of against it turns even perfectly cooked meat into a jaw workout. Around here, we’ve figured out that a simple spice rub does the job just as well as complicated marinades with twenty ingredients. It’s honestly that simple—no fancy tricks needed, just good technique.

What You’ll Need (And My Shopping Tips)

Good London broil (which is actually top round or flank steak, not a specific cut) is worth asking your butcher about—look for one that’s evenly thick so it cooks uniformly. Don’t cheap out on the olive oil; extra virgin adds better flavor and helps tenderize the meat (I learned this after buying terrible generic oil three times in a row). For the garlic, fresh cloves are non-negotiable—that jarred minced stuff just doesn’t give you the same aromatic punch.

Dried thyme works perfectly here, though fresh thyme is great if you have it on hand. The paprika adds color and a subtle sweetness—I use regular sweet paprika, but smoked paprika kicks it up a notch if you’re feeling adventurous. I always grab an extra steak because someone inevitably wants seconds (happens more than I’d like to admit). Make sure your meat is about 1.5 to 2 inches thick—too thin and it’ll overcook before getting that nice char, too thick and the outside burns before the inside cooks.

Let’s Make This Together

Start by mixing your olive oil, minced garlic, dried thyme, paprika, salt, and pepper in a small bowl until everything’s combined into a fragrant paste. Place your London broil in a shallow dish or large zip-top bag and rub that spice mixture all over both sides of the meat, really working it in with your hands. Cover the dish or seal the bag and stick it in the fridge for at least 2 hours, though overnight is even better. Here’s where I used to mess up: I’d rush this step and end up with bland meat. Trust me, the wait is worth it.

When you’re ready to cook, pull the meat out of the fridge about 30 minutes before grilling—this helps it cook more evenly. Crank your grill to medium-high heat and let it get nice and hot. You want those grates hot enough that a drop of water sizzles immediately. Now for the fun part—place your London broil on the grill and resist the urge to move it around. Let it sit for 6-8 minutes to develop that gorgeous crust, then flip it once and cook another 6-8 minutes for medium-rare.

Here’s my secret: I use an instant-read thermometer and pull it at 130-135°F for medium-rare. Don’t be me and guess—I used to overcook these constantly until I started using a thermometer. Once it hits your target temperature, remove it from the grill and let it rest on a cutting board for a full 10 minutes. I know it’s tempting to slice right away, but this resting period lets the juices redistribute so they don’t all run out when you cut.

Here’s the most important part: slice the meat thinly against the grain. Look at the direction the muscle fibers run and cut perpendicular to them—this shortens those fibers and makes every bite tender instead of stringy. Just like traditional steakhouse preparation, you want slices about 1/4 inch thick on a slight diagonal.

If you’re looking for more crowd-pleasing grilled favorites, try my Grilled Ribeye Steak next—it uses similar techniques with an even more marbled cut.

When Things Go Sideways (And They Will)

Meat turned out tough and chewy? You probably overcooked it or sliced with the grain instead of against it. In reality, I’ve learned that London broil is best served medium-rare to medium—anything past that and it gets tough fast. If your steak is already cooked, check your slicing technique. Hold a slice up and look at the fibers—if they’re running lengthwise, you cut the wrong direction.

London broil looks charred on the outside but raw inside? Your grill was too hot or the meat was too cold when it hit the grates. Don’t panic—you can finish it in a 350°F oven for 5-10 minutes. I always let my meat come to room temperature now before grilling to avoid this exact problem.

Marinade didn’t seem to penetrate? You might not have rubbed it in well enough or your marinade time was too short. This cut benefits from at least 4 hours, though overnight is ideal. If you’re in a pinch, score the surface of the meat in a crosshatch pattern before marinating—it helps the flavors penetrate deeper.

When I’m Feeling Creative

Balsamic London Broil: When I’m craving something tangy, I add 2 tablespoons balsamic vinegar and a tablespoon of Worcestershire sauce to the marinade. The acidity helps tenderize even more and adds this rich, complex flavor.

Herb-Crusted London Broil: Around the holidays when I’m trying to impress, I’ll add fresh rosemary, oregano, and a teaspoon of Dijon mustard to the rub. Makes the house smell incredible and tastes restaurant-fancy.

Spicy Southwest London Broil: Double the paprika, swap in smoked paprika, and add a teaspoon of cumin plus cayenne to taste. Serve with chimichurri sauce for a flavor explosion.

Asian-Inspired London Broil: Replace the herbs with fresh ginger, add 2 tablespoons soy sauce, and finish with sesame seeds. Completely different vibe, equally delicious.

What Makes This Recipe Special

This London Broil recipe showcases classic American steakhouse preparation at its finest—simple seasoning that lets the beef flavor shine through, high-heat cooking for a caramelized crust, and proper resting and slicing technique for maximum tenderness. The method here—marinating to break down tough muscle fibers, quick high-heat grilling, and slicing against the grain—is exactly what transforms an affordable cut into something that rivals expensive steaks. What sets this version apart is the simplicity: while many recipes load up London broil with complicated marinades, this straightforward approach proves that good technique matters more than fancy ingredients. I’ve tested this against versions with elaborate herb blends and acidic marinades, and honestly, this simple rub lets the meat be the star.

Things People Ask Me About This Recipe

Can I make this London Broil in the oven instead of grilling?

Absolutely! Preheat your broiler on high and place the marinated meat on a broiler pan about 4-6 inches from the heat. Broil for 6-8 minutes per side for medium-rare, watching carefully since broilers vary. You can also reverse-sear it: roast at 275°F until it hits 120°F internal temperature, then sear it in a screaming hot cast-iron pan for 2 minutes per side.

What if I can’t find London broil at the store?

London broil is actually a cooking method, not a specific cut—most stores label top round or flank steak as “London broil.” If you can’t find it labeled, ask your butcher for top round steak or flank steak. Both work perfectly with this recipe and cooking method.

How do I know which direction is “against the grain”?

Look closely at your cooked meat and you’ll see lines running in one direction—those are the muscle fibers, or “grain.” You want to cut perpendicular (at a 90-degree angle) to those lines. If you’re holding the meat and the lines run left to right, slice from top to bottom. This technique shortens the fibers, making each bite more tender.

Can I marinate this London Broil for longer than overnight?

You can marinate for up to 24 hours, but I wouldn’t go much longer. This marinade has acid from the tomatoes in paprika and the enzymes in garlic, which can start to make the meat mushy if left too long. Around here, 8-12 hours hits the sweet spot between flavor and texture.

Is this London Broil recipe beginner-friendly?

Totally. If you can rub spices on meat, turn on a grill, and use a knife, you’ve got this. The hardest part is waiting for the marinade to work and remembering to slice against the grain. An instant-read thermometer takes all the guesswork out of doneness, making this foolproof even for first-timers.

What’s the best way to store leftover London Broil?

Store sliced or whole leftover meat in an airtight container in the fridge for up to 4 days. It’s actually fantastic cold on sandwiches or salads. Reheat gently in a low oven (250°F) or quickly in a hot pan—microwaving tends to toughen it up. You can freeze it for up to 3 months, though the texture changes slightly when thawed.

Before You Head to the Kitchen

I couldn’t resist sharing this London Broil recipe because it’s the one that taught me that expensive cuts aren’t necessary for impressive dinners. The best London broil nights are when everyone’s fighting over the last few slices and someone says, “This tastes just like the steakhouse!” Remember: marinade, high heat, rest, slice against the grain. Follow those four rules and you’ve got this. Now fire up that grill!

London Broil

Author: Tereza Flores

Print Recipe

Description

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.

Ingredients

Scale

2 lbs London broil (top round or flank steak, about 1.5–2 inches thick)
2 tablespoons extra virgin olive oil
3 cloves garlic, minced (fresh is best—don’t use jarred)
2 teaspoons dried thyme (or 1 tablespoon fresh)
1 teaspoon paprika (sweet or smoked)
1 teaspoon kosher salt (or 1/2 teaspoon table salt)
1/2 teaspoon freshly ground black pepper

Instructions

Make the marinade: 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.
Marinate the meat: 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.
Bring to room temperature: 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.
Preheat your grill: 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.
Grill the meat: 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.
Rest before slicing: 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.
Slice against the grain: 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!

Nutrition Information (Per 4 oz serving):

Calories: 215
Carbohydrates: 1g
Protein: 32g
Fat: 9g
Fiber: 0g
Sodium: 245mg
Iron: 3mg (17% DV)
Zinc: 6mg (55% DV)
Vitamin B12: 2.4mcg (100% DV)

This lean beef provides excellent protein and is rich in iron and B vitamins. Pair with roasted vegetables for a well-balanced meal.

Notes:

Don’t skip the resting period. Those 10 minutes make the difference between juicy and dry meat. The juices need time to redistribute.
Use an instant-read thermometer. 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.
Slice against the grain—seriously. 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.
Room temperature matters. Cold meat from the fridge cooks unevenly. Those 30 minutes on the counter are worth the wait.
For oven cooking: 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).

Storage Tips:

Store leftover London Broil sliced or whole in an airtight container in the refrigerator for up to 4 days. It’s fantastic cold on sandwiches with horseradish mayo or sliced over salads. For reheating, use a low oven (250°F) just until warmed through, or quickly sear in a hot pan—don’t microwave or it’ll toughen up. You can freeze cooked London broil wrapped tightly in plastic wrap and foil for up to 3 months, though the texture will be slightly less tender when thawed. Thaw overnight in the fridge before reheating.

Serving Suggestions:

Classic steakhouse style: Serve with baked potatoes, creamed spinach, and sautéed mushrooms
Fresh and light: Pair with grilled asparagus, garden salad, and garlic bread
Sandwich heaven: Slice thin and pile on crusty bread with caramelized onions, arugula, and horseradish sauce
Bowl-style: Serve over rice or quinoa with roasted vegetables and chimichurri sauce

Mix It Up (Recipe Variations):

Balsamic London Broil: Add 2 tablespoons balsamic vinegar and 1 tablespoon Worcestershire sauce to the marinade for tangy, complex flavor.
Herb-Crusted London Broil: Mix in 1 tablespoon fresh rosemary, 1 tablespoon fresh oregano, and 1 teaspoon Dijon mustard for an elegant, herb-forward version.
Spicy Southwest London Broil: Use smoked paprika, add 1 teaspoon cumin and 1/4 teaspoon cayenne pepper, then serve with chimichurri or cilantro-lime sauce.
Asian-Inspired London Broil: Replace thyme with 1 tablespoon grated fresh ginger, add 2 tablespoons soy sauce to the marinade, and finish with toasted sesame seeds.

What Makes This Recipe Special:

This London Broil perfectly demonstrates how proper technique transforms an affordable cut into steakhouse-quality results. The simple marinade penetrates and tenderizes the meat, high-heat grilling creates a flavorful crust while keeping the interior juicy, and slicing against the grain ensures every bite is tender rather than chewy—these three elements are what separate tough London broil from restaurant-worthy perfection.