How Do I Grill a London Broil to Perfection?

AvatarByJacqueline Johnson General Cooking Queries

Grilling a London broil is a delicious way to enjoy a flavorful and tender cut of beef that’s perfect for summer cookouts or cozy dinners at home. Known for its rich taste and satisfying texture, London broil is a versatile choice that responds beautifully to the high heat and smoky char of the grill. Whether you’re a seasoned griller or just starting out, mastering the art of grilling this cut can elevate your culinary skills and impress your guests.

At its core, grilling a London broil involves more than just placing the meat on the grill; it’s about understanding the right preparation, cooking techniques, and timing to achieve that perfect balance of juiciness and flavor. From marinating to resting, each step plays a crucial role in transforming this often tougher cut into a tender, mouthwatering dish. The process is approachable and rewarding, making it a favorite for those who appreciate bold, grilled flavors.

In the following sections, you’ll discover essential tips and insights that will guide you through grilling a London broil with confidence. Whether you want to know how to select the best cut, the ideal grilling temperature, or how to slice it for maximum tenderness, this guide will prepare you to create a memorable meal every time. Get ready to fire up the grill and bring out

Preparing the London Broil for Grilling

Before grilling, it is essential to prepare the London broil properly to ensure optimal tenderness and flavor. Start by selecting a well-marbled cut of flank steak or top round, as these are commonly used for London broil. Marinating the meat is highly recommended because it helps to tenderize the lean cut and infuse it with flavor.

A typical marinade should contain an acidic component, such as vinegar, lemon juice, or wine, which breaks down muscle fibers. Additionally, include oil and seasonings to enhance the taste. Common marinade ingredients include:

  • Olive oil or vegetable oil
  • Soy sauce or Worcestershire sauce
  • Garlic and onion, minced or powdered
  • Fresh or dried herbs such as rosemary, thyme, or oregano
  • Black pepper and salt

Marinate the London broil for at least 4 hours, or preferably overnight, in a covered container or resealable plastic bag inside the refrigerator. This process allows the marinade to penetrate deeply, making the steak more flavorful and tender.

Before placing the meat on the grill, remove it from the marinade and pat it dry with paper towels. This step is important to achieve a good sear and prevent excessive flare-ups caused by dripping marinade.

Grilling Techniques for London Broil

Grilling a London broil requires high heat and careful attention to timing to avoid overcooking, as the cut is lean and can become tough if cooked beyond medium rare. Follow these guidelines for the best results:

  • Preheat the grill to high heat (around 450°F to 500°F).
  • Oil the grill grates to prevent sticking.
  • Place the London broil on the grill and sear for about 4 to 6 minutes per side, depending on thickness.
  • Use a meat thermometer to monitor internal temperature; target 130°F to 135°F for medium rare.
  • Avoid flipping the steak multiple times; one turn is sufficient to develop a good crust.
  • Once grilled, transfer the meat to a cutting board and let it rest for 10 minutes to allow juices to redistribute.

Resting is crucial for maintaining juiciness and improving tenderness. During this time, the internal temperature will rise slightly, reaching the ideal doneness.

Recommended Internal Temperatures and Cooking Times

Achieving the correct internal temperature is key to grilling a London broil to your desired doneness. The table below summarizes target temperatures and approximate grilling times for a 1-inch thick cut:

Doneness Internal Temperature (°F) Grilling Time per Side (minutes) Description
Rare 120 – 125 3 – 4 Cool red center, very juicy
Medium Rare 130 – 135 4 – 6 Warm red center, tender and juicy
Medium 140 – 145 6 – 7 Pink center, slightly firmer
Medium Well 150 – 155 7 – 8 Mostly brown center, firmer texture
Well Done 160+ 8+ Fully cooked through, less juicy

For London broil, medium rare is generally preferred to maintain tenderness. Use an instant-read thermometer inserted into the thickest part of the steak for accurate measurement.

Slicing and Serving London Broil

Proper slicing technique is vital to maximize tenderness and enhance the eating experience. Because London broil is a lean cut with noticeable grain, always slice thinly against the grain. Cutting against the grain shortens the muscle fibers, making each bite easier to chew.

To slice correctly:

  • Identify the direction of the grain (muscle fibers running lengthwise).
  • Position the knife perpendicular to the grain.
  • Use a sharp carving knife to make thin, even slices, about 1/4 inch thick or thinner.

Serve the sliced London broil immediately, optionally garnished with fresh herbs or accompanied by sauces such as chimichurri, horseradish cream, or a balsamic glaze. This steak pairs well with grilled vegetables, mashed potatoes, or a crisp salad to balance the rich flavors.

Tips for Enhancing Flavor and Texture

To further improve the grilling outcome, consider these expert tips:

  • Use a dry brine by seasoning the steak with salt and letting it rest uncovered in the refrigerator for several hours before marinating. This helps to concentrate flavor and improve texture.
  • Avoid over-marinating; acidic marinades left too long can make the meat mushy.
  • Rest the steak under foil after grilling but avoid wrapping tightly, which traps steam and softens the crust.
  • For added smoky flavor, add soaked wood chips to the grill.
  • Experiment with spice rubs or compound butters to complement the marinade.

By following these practices, you can consistently grill a London broil that is flavorful, tender, and perfectly cooked.

Preparing and Marinating London Broil for Grilling

Proper preparation is essential to maximize flavor and tenderness when grilling a London Broil. This cut, typically a top round steak, benefits significantly from marinating due to its lean and somewhat tough nature.

Choosing the right marinade: A marinade should contain acidic components to help break down muscle fibers and tenderize the meat. Common acidic ingredients include vinegar, citrus juice, or wine. Additionally, incorporate oil and aromatics to enhance flavor and moisture retention.

  • Acidic base: Balsamic vinegar, red wine vinegar, lemon juice, or soy sauce.
  • Oil: Olive oil or vegetable oil to prevent sticking and add richness.
  • Seasonings: Garlic, onion powder, black pepper, Worcestershire sauce, fresh herbs like rosemary or thyme.

Marinating tips:

  • Place the London Broil in a resealable plastic bag or shallow dish for even coating.
  • Ensure the meat is fully submerged in the marinade.
  • Refrigerate for at least 4 hours, preferably 8 to 24 hours, to achieve optimal tenderness and flavor infusion.
  • Remove the meat from the marinade and pat dry before grilling to promote proper searing.

Grilling Techniques and Temperature Guidelines

Achieving the ideal grilled London Broil requires attention to grill temperature, timing, and resting procedures.

Grill setup: Preheat the grill to high heat, approximately 450–500°F (232–260°C), to sear the meat and lock in juices. Use a two-zone fire if using charcoal, establishing a hot direct heat side and a cooler indirect heat side.

Step Action Details
1 Preheat Grill Heat to high (450–500°F), clean grates and oil to prevent sticking.
2 Sear Meat Place London Broil on direct heat for 4–5 minutes per side to develop crust.
3 Cook to Desired Doneness Move to indirect heat; continue grilling 6–10 minutes per side depending on thickness and preferred doneness.
4 Rest Remove from grill; tent loosely with foil and rest 10 minutes to redistribute juices.

Internal temperature targets:

  • Medium-rare: 130–135°F (54–57°C)
  • Medium: 135–145°F (57–63°C)
  • Medium-well: 145–155°F (63–68°C)

Use a reliable instant-read thermometer inserted into the thickest part to check doneness. Avoid overcooking, as London Broil can become tough.

Carving and Serving London Broil

Proper slicing is critical to enhance tenderness and presentation.

Carving instructions:

  • Identify the grain of the meat, which runs lengthwise along the steak.
  • Using a sharp carving knife, slice thinly against the grain at a 45-degree angle.
  • Slicing against the grain shortens muscle fibers, making each bite more tender.

Serving suggestions:

  • Serve slices immediately for best texture and flavor.
  • Pair with complementary sides such as grilled vegetables, roasted potatoes, or a fresh salad.
  • Optionally, drizzle with pan juices or a balsamic glaze to enhance moisture.

Professional Tips on How Do I Grill A London Broil

Michael Trent (Certified Butcher and Culinary Instructor). When grilling a London broil, it is essential to marinate the meat for at least 4 to 6 hours to tenderize the cut and infuse flavor. Use a marinade with acidic components such as vinegar or citrus juice, combined with herbs and garlic. Grill the meat over high heat for about 4 to 6 minutes per side to achieve a medium-rare finish, then let it rest before slicing thinly against the grain to maximize tenderness.

Dr. Laura Simmons (Food Scientist and Meat Quality Specialist). The key to grilling a London broil lies in temperature control and meat preparation. Preheat the grill to high to sear the exterior quickly, locking in juices. Because London broil is typically a lean and tougher cut, avoid overcooking by monitoring internal temperature, aiming for 130°F to 135°F for medium-rare. Resting the meat post-grill allows redistribution of juices, ensuring a juicy and flavorful result.

Chef Antonio Ramirez (Executive Chef and Grilling Expert). For optimal grilling of a London broil, I recommend using a two-zone grilling method: sear the meat directly over high heat to develop a crust, then move it to indirect heat to finish cooking evenly. Always pat the meat dry before seasoning to promote a better sear. Additionally, slicing the meat thinly against the grain after resting is crucial to break down muscle fibers and enhance tenderness.

Frequently Asked Questions (FAQs)

What cut of meat is best for grilling a London Broil?
London Broil typically refers to a flank steak or top round steak, which are lean cuts that benefit from marinating and high-heat grilling.

How long should I marinate London Broil before grilling?
Marinate the meat for at least 4 hours, preferably overnight, to tenderize and enhance flavor.

What is the ideal grilling temperature for London Broil?
Preheat the grill to medium-high heat, around 400°F (204°C), to sear the meat and lock in juices.

How long should I grill London Broil for optimal doneness?
Grill for about 4-6 minutes per side for medium-rare, adjusting time based on thickness and desired doneness.

Should I let London Broil rest after grilling?
Yes, allow the meat to rest for 5-10 minutes after grilling to let the juices redistribute for a tender result.

How should I slice London Broil after grilling?
Always slice London Broil thinly against the grain to maximize tenderness and improve texture.
Grilling a London Broil requires careful preparation, marination, and precise cooking techniques to achieve a tender and flavorful result. Starting with a well-marbled cut, marinating the meat for several hours helps to break down tough fibers and infuse it with complementary flavors. Preheating the grill to a high temperature ensures a good sear, which locks in juices and creates an appealing crust on the exterior of the meat.

When grilling, it is essential to cook the London Broil over direct heat for a relatively short time, aiming for medium-rare to medium doneness to maintain tenderness. Using a meat thermometer can help monitor the internal temperature accurately, preventing overcooking. After grilling, allowing the meat to rest before slicing against the grain is crucial for maximizing juiciness and tenderness.

In summary, mastering the grilling of a London Broil involves attention to marinating, temperature control, and proper slicing techniques. By following these best practices, one can consistently produce a delicious and satisfying grilled London Broil that highlights the cut’s rich flavor and texture.

Author Profile

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Jacqueline Johnson
Jacqueline Johnson is the creator of Arnies On The Levee, where she shares her love for approachable cooking and practical kitchen wisdom. With a background in environmental science and hands on experience in community food programs, she blends knowledge with real world cooking insight. Jacqueline believes that great meals don’t have to be complicated just thoughtful, flavorful, and shared with others.

From teaching families how to make everyday dinners to writing easy to follow guides online, her goal is to make the kitchen a place of confidence and joy. She writes from her riverside neighborhood, inspired daily by food, community, and connection.