A tender grilled London broil recipe marinated in the best London broil marinade with fresh chili paste. Slice against the grain and serve it. Absolutely mouthwatering on the grill. This is my favorite way to cook it.
Fire up the grills, my friends! We're making Grilled London Broil today, and it is absolutely outstanding. It's incredibly easy to prepare, and the savoriness is tops. It all starts with our base, the London Broil Marinade, that tenderizes the beef and infuses it with flavor.
What is London Broil?
London Broil is a cut of beef that is marinated, then cooked (usually grilled or broiled), then sliced and served. The name refers to the cooking method, not the cut of meat. In fact, you can use different cuts of beef to make London broil. Top Round steak is the most popular. It is cut from the rear and has a lot of flavor, but it typically needs tenderizing before cooking. The marinade makes it tender and juicy.
Flank steak is another popular cut. Try it with skirt steak or other leaner cuts of beef that will benefit from a good marinade.
There is a key takeaway for this recipe in order to make it "Madness Style". If you guys are like me, and I know you are, you want your flavors to be jacked up a few notches. You want some BOOM with your food. This recipe delivers.
It's all about the marinade.
London Broil Marinade
A good steak marinade not only adds flavor to your chosen steaks, but also helps to tenderize tougher cuts, like skirt steak, top sirloin, or flank steak. Of course you can marinate any cut you'd like. A good London broil marinade will help you enjoy those tougher cuts, which are much more affordable, yet no less flavorful.
See my London Broil Marinade recipe for more discussion.
Let's talk about how we make grilled London broil, shall we?
Grilled London Broil Ingredients
- London Broil Cut of Beef. Use top-round or flank steak.
For the Marinade
- Chili Peppers. I used a jalapeno, 1 Fresno pepper and a habanero pepper.
- Garlic Cloves. Chopped.
- Soy Sauce.
- Apple Cider Vinegar.
- Olive Oil.
- Cayenne Pepper.
- Dried Oregano.
- Dried Thyme.
- Black Pepper.
How to Grill London Broil - the Recipe Method
Make the Marinade. Add the chili peppers, garlic, soy sauce, vinegar, olive oil, sugar and seasonings to a food processor. Process until very smooth.
Next, score the London broil with a cross hatch pattern to allow the marinade to really get in there and flavor the meat.
Marinate the meat either in a shallow dish or in a large plastic bag. Be sure to cover the meat as much as possible.
Cover and refrigerate overnight for. I recommend at least 6 hours for a marinade, but 24 hours is better, so try to get it going the night before, or in the morning.
Grill the Beef. Heat your grill to medium-high heat. Remove steak from marinade and add it to lightly oiled grates. Grill it for 5 minutes, then flip and grill another 5 minutes.
It doesn't take very long to cook a London Broil. You're looking for an internal temperature of 125 degrees F internally for medium-rare or 130 degrees F for medium, so keep grilling until you reach your desired temperature and doneness.
I like to use my ThermoPop meat thermometer from ThermoWorks (I"m an affiliate). Works great!
Remove from heat and let it rest 10 minutes to allow the juices within to redistribute.
Finally, slice it against the grain and serve it up! So good!
Boom! Done! Easy recipe, isn't it? I LOVE London broil. I served ours with a Homemade Chimichurri Rojo Recipe. Give it a try. It's perfect for London Broil.
I hope you enjoy it!
Spicing Things Up
If you're serious about your heat, include more ghost peppers, or go with something even hotter, like scorpions, 7-Pots, or the Carolina Reaper.
If you'd like to tamp down the heat and not go TOO crazy, consider red cayenne peppers or ripened red serranos You'll still get a pleasant level of heat without going overboard.
Recipe Tips & Notes
- Other Ingredients and Flavors. You can use other ingredients in your marinade. Try it with balsamic vinegar, fresh herbs, citrus like lime or lemon juice.
- Cooking. Grilled London broil is SO GOOD, but it's also very good broiled in the oven. You may just need an extra few minutes.
- Serving. I love to serve mine with grilled peppers, fresh chopped herbs and chili flakes. Try it with a good chimichurri sauce or this red chimichurri recipe. It's great with a nice herb butter, like this cowboy butter recipe, or blue cheese.
Storage & Leftovers
Storing your Grilled London Broil in an airtight container in the fridge may allow you to store the leftovers for up to 3-4 days (2-6 months in the freezer). To maximize the storage life, make sure to refrigerate it promptly.
What to serve with London broil?
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Grilled London Broil Recipe
- 2 pounds London Broil
For the London Broil Marinade
- 2-3 spicy chili peppers I used 1 jalapeno, 1 Fresno and 1 habanero
- 2 cloves garlic chopped
- ½ cup soy sauce
- 2 tablespoons apple cider vinegar
- 2 tablespoon olive oil
- 1 teaspoon sugar
- 1 teaspoon cayenne pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1 teaspoon black pepper
- Add the chili peppers, garlic, soy sauce, vinegar, olive oil, sugar and seasonings to a food processor. Process until very smooth.
- Score the London Broil on both sides with a crosshatching pattern, about ¼ inch deep to allow the marinade to penetrate the meat.
- Add the meat to a large baggie or into a dish and pour the marinade over it. Rub the marinade into the meat and cover.
- Refrigerate at least 6 hours, though it is best to marinade overnight for better flavor.
- Heat a grill to medium-high heat. Very lightly oil the grates.
- Grill the London Broil for 5 minutes, then flip and grill another 5 minutes.
- Check the temperature. You’ll want 125 degrees F internally for medium-rare or 130 degrees F for medium. Continue to grill and flip until you reach your desired temperature, up to 20 minutes TOPS.
- Rest for 10 minutes, then slice up against the grain and serve.
NOTE: This recipe was updated on 6/29/20 to include new photos and information. It was originally published on 6/7/17.