London Broil Recipe Easy Grilled Steak

Name: London Broil Recipe Easy Grilled Steak
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6
Cuisine: American
Ingredients: 1.5 to 2 lbs London Broil (top round steak); 1/2 cup soy sauce (or tamari); 1/4 cup olive oil; 2 tbsp red wine vinegar; 2 tbsp Worcestershire sauce; 2 cloves garlic, minced; 1 tsp black pepper; 1/2 tsp onion powder

I remember the first time I tried to make a London Broil Recipe Easy Grilled Steak. I was so proud of myself for finding a cheap cut of meat. I threw it on the grill for what felt like forever, thinking it needed to be well-done. What came off that grill was a tough, chewy disaster. My dog wouldn’t even eat it. But I kept trying, and now it’s my go-to easy dinner for the whole family.

Recipe Card

Recipe Title	London Broil Recipe Easy Grilled Steak
Servings	4-6 people
Prep Time	10 minutes, plus 4 hours to marinate
Cooking Time	10-15 minutes
Calories	About 350 per serving

Ingredients

1.5 to 2 lbs London Broil (top round steak)
1/2 cup soy sauce (or tamari)
1/4 cup olive oil
2 tbsp red wine vinegar
2 tbsp Worcestershire sauce
2 cloves garlic, minced
1 tsp black pepper
1/2 tsp onion powder

The soy sauce is the real hero here. One time I ran out and used teriyaki sauce instead. Big mistake. It burned so fast on the grill and the steak was way too sweet. Stick with regular soy sauce for that perfect salty, savory flavor.

Directions

In a bowl, whisk together the soy sauce, olive oil, red wine vinegar, Worcestershire sauce, garlic, pepper, and onion powder.
Place the London Broil in a large ziplock bag or shallow dish. Pour the marinade over it, making sure it’s completely covered.
Seal the bag or cover the dish and refrigerate for at least 4 hours, but overnight is even better. Flip it once if you remember.
Take the steak out of the fridge about 30 minutes before grilling. Let it come to room temperature.
Preheat your grill to high heat. You want it seriously hot.
Take the steak out of the marinade and pat it completely dry with paper towels. This is super important.
Place the steak on the hot grill. Cook for about 5-7 minutes per side for medium-rare.
Use a meat thermometer! You’re looking for an internal temperature of 130-135°F for medium-rare.
Once it hits temp, take it off the grill and put it on a cutting board. Let it rest for a full 10 minutes.
This is the most important step: slice the steak against the grain into very thin strips.

I cannot stress the “pat it dry” step enough. I skipped it once because I was in a hurry. The steak steamed instead of searing and it had zero of those nice grill marks. It was a sad, gray piece of meat. Paper towels are your friend here.

This London Broil Recipe Easy Grilled Steak is my favorite thing to make on a Sunday. It feels fancy but it’s so simple. The leftovers are amazing too. I chop them up for steak salads all week, which makes lunch so much easier.

My family now requests this all the time. It’s become our comfort food for summer nights. I love that it’s a one-pot meal if you throw some veggies on the grill next to the steak. It just makes everything easier.

If I could change one thing, I’d tell my past self to buy a meat thermometer years earlier. I used to just guess, and I was wrong so many times. That one tool changed my grilling game completely.

Nutrition Info (per serving)

Calories	Carbs	Fat	Protein
350	2g	18g	45g

The protein in this is no joke, it keeps you full for hours. I was surprised at how low the carbs are, which is great. For a healthier swap, you can use low-sodium soy sauce. I’ve done that and it still tastes fantastic.

Ingredient Swaps

Ingredient	Substitution
Soy Sauce	Coconut aminos or liquid aminos
Red Wine Vinegar	Balsamic vinegar or lemon juice
Olive Oil	Avocado oil

I’ve tried most of these swaps. The balsamic vinegar is really good, it adds a little sweetness. But go easy on it! I used too much once and it overpowered everything. Avocado oil works exactly the same as olive oil, no difference in taste.

Tips

Don’t skip the rest time. Letting the steak sit after grilling lets the juices settle back in.
Slice it thin and against the grain. This breaks up the muscle fibers and makes it tender.
Get that grill screaming hot. A hot grill means a good sear and better flavor.
Use a timer. It’s so easy to get distracted and overcook it.

The “against the grain” tip is something I learned the hard way. I used to just slice it any which way. We’d be sitting there chewing forever. Once I finally figured out what “against the grain” meant, it was a total game-changer. The steak was so much easier to eat.

FAQ

Can I cook this in the oven instead?
Yeah, you can broil it. Put it on a rack in a baking sheet about 4-5 inches from the broiler. But honestly, it’s just not the same. The grill gives it that smoky flavor you can’t get indoors. I’ve done the oven method when it was raining and it was fine, but not great.

Why is my London Broil always tough?
You’re probably overcooking it or not slicing it right. This cut of meat is lean, so it gets tough if it goes past medium. And you HAVE to slice it thin against the grain. Those two things make all the difference.

How long does it really need to marinate?
At least four hours, but I try to do it overnight. I put it together in the morning before work. One time I only marinated it for an hour because I forgot. The flavor was just on the surface, it didn’t penetrate the meat at all. More time is always better.

That’s everything I know about making London Broil Recipe Easy Grilled Steak! Hope you give it a try. And if you mess it up, you’re in good company—I still do it sometimes.