A grilled London broil is a flavorful and easy to make steak. The marinade made with honey, soy sauce, balsamic vinegar and Worcestershire sauce gets better the longer it sits. The best part is it takes less than 5 minutes to make the marinade and cooks in less than 10 minutes.
Firing up the grill has never been so much fun. This is such a great meal that takes little effort and if you put it in the marinade before going to work it’ll be perfectly ready once your day ends. Another reason that I love a good London broil is that this cut is really affordable. With this marinade you cannot go wrong. If you don’t have a grill then you can broil it in the oven for just a short amount of time. Any leftovers make a great salad which makes this perfect for meal prep.
In this recipe
There are not a lot of ingredients for this London broil but that is why this recipe is great. Almost all of the ingredients will already be in the refrigerator or pantry so this doesn’t a lot of preparation.
Soy sauce: this is going to be the main liquid in the marinade. You will want to go with a reduced sodium version as if you decide to make a glaze with the marinade it will be too salty.
Honey: acts as a tenderizer as well as providing some sweetness to the marinade.
Worcestershire sauce: adds additional flavor to the steak and naturally pairs well with beef.
Balsamic vinegar: will provide a mild sweetness as well compliments the honey and Worcestershire sauce. It is acidic to heal break down the meat.
Lemon juice: another acidic ingredient to help tenderize the meat.
What is a London broil?
A London broil is seasoned steak that is broiled or grilled on each side and named by it’s preparation and not because it is from London. It’s not, it is from the US. You might also find cuts of meat labeled London broil at the market. This is normally a round or sirloin cut and is great tasting, but it is is a lean cut of meat. This makes it a heathier piece to eat however it will need to be marinated. This is also a steak that you don’t want to cook past medium.
Let it marinate
This is a very lean piece of meat and there isn’t enough fat to keep it nice and juicy. The large amount of acid will help break down the protein causing it to swell and absorb more liquid. This will help ensure that the steak is nice and juicy. Due to there being honey in this recipe you don’t want to let it marinate for more than 12 hours. If you want to marinate for longer than that swap out the honey for brown sugar. You want to let the steak marinate for at least 4 hours.
The perfect grilled London broil
One of the things that you will want to make sure of is that you don’t overcook this steak. It will turn into a very tough piece of meat if over cooked. You only need to cook it 4-5 minutes per side. To make sure that you have the temperature it is good to have a meat thermometer handy for a quick read. You want to let the steak rest for 10 minutes before cutting. Here are the temperatures I recommend however if you prefer a more done steak check out the notes section at the bottom of the recipe.
Rare – 125°F or 52°C, Medium Rare – 135°F or 57°C, Medium – 145°F or 63°C
Looking for other steak recipes?
Grilled London Broil
- Ziploc bag
- Mixing Bowl
- 2 pounds London broil
- ¾ cup soy sauce reduced sodium
- 2 tablespoons honey
- 2 tablespoons balsamic vinegar
- 2 tablespoons Worcestershire sauce
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1 tablespoon garlic minced
- 1 tablespoon ground black pepper
- ½ tablespoon red pepper flakes
- In a mixing bowl combine the soy sauce, Worcestershire sauce, lemon zest, lemon juice, honey, balsamic vinegar, pepper, pepper flakes, and garlic. Mix until combined.
- Place the steak in a Ziploc bag, pour the marinade into the bag and seal removing as much air as possible. Marinate in the refrigerator for at least 4 hours but up to 12.
- Once the steak is ready from from the refrigerator and allow to warm up while you heat the grill. Cook each side for 4-5 minutes. Check the internal temp. To cook further finish cooking with indirect heat. See notes for internal temperatures for degree of doneness.
- Allow to rest for 10 minutes before slicing.