How to BBQ a London Broil Steak to Perfection

If you’re looking to elevate your BBQ game without breaking the bank, a London Broil steak is a fantastic choice. Known for its bold beefy flavor and lean cut, this steak becomes incredibly tender and juicy when grilled the right way. In this guide, we’ll walk you through every step from choosing the cut to serving it hot off the grill.

Understanding the Cut: What is a London Broil?

Contrary to popular belief, London Broil isn’t a cut of beef it’s a cooking technique. Traditionally, London Broil refers to marinating and grilling a lean steak, usually a top round or flank steak, and then slicing it thinly against the grain.

These cuts are naturally tougher due to lower fat content, but when treated right, specifically through marinating and high-heat grilling, they deliver a meaty, satisfying result that’s perfect for a summer barbecue.

Choosing and Prepping Your Steak

Selecting the Right Cut

For an authentic London Broil, look for a top round steak or flank steak that’s at least 1 to 1.5 inches thick. The meat should be bright red and firm to the touch, with little connective tissue and a slight marbling of fat to enhance flavor.

Opt for USDA Choice or higher if possible. Thicker cuts give you more control over internal doneness without burning the outside.

Preparing the Marinade

Marinating is essential for this lean cut. A good marinade adds flavor and breaks down tough muscle fibers, making the steak more tender.

Basic London Broil Marinade Recipe:

• 1/4 cup olive oil
• 1/4 cup soy sauce
• 2 tablespoons balsamic vinegar
• 2 tablespoons Worcestershire sauce
• 1 tablespoon Dijon mustard
• 3 cloves garlic, minced
• 1 tablespoon brown sugar or honey
• 1 teaspoon black pepper
• Optional: 1 teaspoon crushed red pepper flakes for heat

Directions:

1. Combine all ingredients in a zip-top bag or shallow dish.
2. Add your steak, making sure it’s fully coated.
3. Refrigerate for at least 4 hours, ideally overnight.

Bringing to Room Temperature

Remove the steak from the fridge about 30–45 minutes before grilling. Letting it sit at room temperature ensures even cooking from edge to center and helps achieve that perfect sear without overcooking the inside.

Setting Up the Grill

Gas vs. Charcoal Grill

Gas Grill: Easier to control temperature and manage flare-ups. Ideal for beginners.

Charcoal Grill: Adds smoky flavor and sears beautifully, but requires more attention and skill to control the heat zones.

Regardless of grill type, you need high, direct heat for that classic grilled crust.

Preheating and Cleaning

• Preheat your grill to 400–450°F.
• Clean the grates thoroughly with a grill brush.
• Oil the grates using a paper towel dipped in vegetable oil and held with tongs. This prevents sticking and ensures clean grill marks.

Grilling the London Broil

Cooking Technique

Place your marinated steak directly over the hottest part of the grill. Sear each side for 5–7 minutes, depending on thickness and desired doneness. You should only flip the steak once to develop a deep, flavorful crust.

General Timing Guide for 1.5” Thick Steak:

• Rare (125°F): 4–5 minutes per side
• Medium-Rare (130–135°F): 5–6 minutes per side
• Medium (140–145°F): 6–7 minutes per side

Use tongs, not a fork, to flip the steak and avoid losing those flavorful juices.

Using a Meat Thermometer

An instant-read thermometer is your best friend when grilling London Broil. Insert it into the thickest part of the steak.

• Rare: 120–125°F
• Medium-Rare: 130–135°F
• Medium: 140–145°F
• Medium-Well: 150–155°F
• Well Done: Not recommended for this cut

Grill Marks and Crust Tips

For professional-looking grill marks:

1. Place the steak diagonally across the grates.
2. After 2–3 minutes, rotate it 45 degrees.
3. Repeat on the second side.

To develop a crust, don’t move the steak too frequently and keep the lid closed between flips to retain heat.

Resting and Slicing

Resting the Steak

Once done, transfer the steak to a cutting board and loosely cover it with foil. Let it rest for 5–10 minutes. This allows juices to redistribute throughout the meat, preventing dryness.

How to Slice Properly

• Always slice against the grain—look for the direction of the muscle fibers and cut perpendicular to them.
• Slice thinly (1/4 inch thick) using a sharp carving or chef’s knife.
• Cutting this way maximizes tenderness in every bite.

Serving Suggestions

London Broil is versatile and can be paired with a variety of side dishes and sauces. Here are some delicious ideas:

Side Dishes

• Grilled asparagus or zucchini
• Baked or twice-baked potatoes
• Corn on the cob with herbed butter
• Garlic mashed potatoes or cauliflower mash
• Roasted cherry tomatoes

Sauce Options

• Classic chimichurri
• Garlic-herb compound butter
• Balsamic glaze
• Horseradish cream
• Red wine reduction

Plating Tips

• Fan the slices slightly over mashed potatoes or greens.
• Drizzle with sauce just before serving.
• Garnish with chopped parsley or microgreens for visual appeal.

Tips and Mistakes to Avoid

✔️ Do:

• Marinate long enough—4+ hours minimum
• Use a meat thermometer
• Let the steak rest before slicing
• Always cut against the grain

❌ Avoid:

• Skipping the marinade—it’ll be chewy
• Overcooking beyond medium—this cut becomes dry
• Using a fork to flip—this punctures the meat
• Slicing it too thick or with the grain—it’ll be tough

Conclusion

Grilling a London Broil steak is simple, budget-friendly, and incredibly satisfying when done right. With the proper marinade, grilling method, and slicing technique, you can turn a tough cut into a flavorful showstopper. Whether you’re serving a crowd or just enjoying a weekend BBQ, London Broil is a winning choice.

So fire up the grill, marinate that steak, and give your guests something to rave about. Once you’ve mastered it, you might find it becomes a regular staple in your grilling rotation.