Imen Some dinners just beg to be served with confidence—and Bobby Flay’s Grilled London Broil is exactly that kind of meal. With a tangy, garlicky marinade and perfectly charred edges, this juicy steak is a flavor bomb that’s surprisingly easy to pull off at home.
Whether you’re planning a weeknight feast or a weekend cookout, this recipe delivers bold flavor with just a few pantry staples. I’ll show you how to marinate, grill, slice, and serve it for the most tender, mouthwatering results.
Why You’ll Love This Grilled London Broil
- Big flavor, minimal effort: The marinade does all the heavy lifting with garlic, balsamic, soy sauce, and red wine.
- Perfect for feeding a crowd: A 1½-pound steak stretches easily into 6 servings.
- Quick cook time: Just 10 minutes on the grill and dinner’s nearly done.
- Budget-friendly: London broil is an affordable cut that shines with the right prep.
- Versatile pairings: Goes great with everything from potatoes to fresh salads.
What’s in This London Broil?
- 5 large garlic cloves
- 1 teaspoon salt
- ¼ cup dry red wine
- ¼ cup balsamic vinegar
- 1 tablespoon soy sauce
- 1 teaspoon honey
- 1½ pounds top-round London broil
Garlic & Balsamic Vinegar: These two ingredients give the marinade its signature bold and tangy depth—don’t skimp!
Top-Round London Broil: This lean, flavorful cut benefits from marinating and slicing against the grain for maximum tenderness.
How to Make Perfect Grilled London Broil
Step 1: Make the marinade.
In a blender or food processor, combine garlic, salt, red wine, balsamic vinegar, soy sauce, and honey. Blend until smooth.
Step 2: Marinate the steak.
Place the steak in a resealable plastic bag and pour in the marinade. Seal and refrigerate for 4 to 24 hours, turning occasionally for even flavor.
Step 3: Prep for grilling.
Remove steak from fridge 30 minutes before grilling. Let it come to room temperature for more even cooking.
Step 4: Grill to perfection.
Preheat grill to medium-high. Grill steak for 7–9 minutes per side for medium-rare, or until it reaches your desired doneness (see temp guide below).
Step 5: Rest and slice.
Let the steak rest for 10 minutes, then slice thinly against the grain to keep it tender.
My Top Tips for the Best London Broil
- Don’t skip the marinade time! At least 4 hours is ideal for tender, flavorful steak.
- Use a meat thermometer: Aim for 125°F (rare), 135°F (medium-rare), or 145°F (medium).
- Slice it right: Always cut across the grain for the most tender bite.
- Rest before slicing: This keeps the juices locked in and the meat juicy.
- Watch thickness: Try to keep your steak 1¼ inches thick for even cooking.
Fun Variations to Try
- Spicy twist: Add crushed red pepper or a splash of hot sauce to the marinade.
- Herb upgrade: Toss in fresh rosemary or thyme for extra aromatic depth.
- Honey-garlic glaze: Brush a little extra honey and garlic on while grilling for a glossy finish.
- Asian fusion: Swap red wine with rice vinegar and soy with hoisin sauce for a teriyaki-inspired flavor.
What to Serve with Grilled London Broil
- Garlic mashed potatoes
- Roasted Brussels sprouts
- Caesar salad
- Grilled asparagus
- Warm crusty bread
- Chimichurri sauce
- Red wine or sangria on the side!
How to Store Grilled London Broil
In the fridge: Wrap tightly or store in an airtight container for up to 3 days.
In the freezer: Wrap tightly in plastic and foil, then store in a labeled freezer bag for up to 3 months. Thaw overnight in the fridge.
How to Reheat Grilled London Broil
- Oven: Slice and place in a dish with broth or marinade, cover with foil, and warm at 250°F for 15–20 minutes.
- Skillet: Sear slices in a hot skillet with a little oil or butter for 2–3 minutes per side.
- Microwave: Wrap slices in a damp paper towel and heat in short 30-second bursts to avoid overcooking.
Your London Broil Questions, Answered
Can I skip the marinade?
Technically yes, but the flavor and tenderness really come from marinating—it’s worth the wait.
Why is my steak tough?
You might be overcooking it or slicing with the grain. Medium-rare and thin slices against the grain are key.
Can I broil instead of grill?
Absolutely! Use your oven’s broiler and cook for 4–6 minutes per side on a rack 4 inches from the heat.
What cut is best for London broil?
Top round or flank steak are ideal—they’re lean and flavorful when marinated and sliced properly.
Can I use the marinade for basting?
Only if you boil it first to kill any bacteria. Otherwise, make a fresh batch for brushing while grilling.
Try More Recipes:
Bobby Flay Grilled London Broil
Description
: Juicy, tender London Broil marinated in garlic, red wine, balsamic, and soy sauce—grilled to perfection and sliced thin.
Ingredients
Instructions
- Blend marinade ingredients until smooth.
- Marinate steak 4–24 hours in the fridge.
- Bring to room temp before grilling.
- Grill 7–9 minutes per side.
- Rest 10 minutes, then slice thinly against the grain.
