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Grilled Marinated London Broil

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If you go on line and search for a specific cut of meat, the phrase that won’t pop up is “London broil.” It has always been a source of confusion for consumers because the meat department of your local grocery store will often label a certain cut of meat as London broil. There are three things to know about London broil. First, it’s not a cut of meat but a method of preparation and cooking. Second, there are a number of cuts that make a delicious London Broil including flank steak, shoulder steak, chuck eye steak, top round steak (or roast) and top blade steak. These cuts are from the backside of the beef where the muscles get a lot of exercise, so they tend to be a bit tougher and leaner than the loin. Therefore, the best method of preparing London broil is to marinate to tenderize and then slice it across the grain. Third, if done right, the London broil will be a favorite weeknight or Sunday Supper, especially during the summer when our outdoor and indoor grills are going non-stop. Make plenty for leftovers. There’s nothing like cold, thin sliced London broil for next day sandwiches.

Grilled Marinated London Broil


  • 1 London broil (2 to 2 ½ pound)
  • 4 tablespoons balsamic vinegar
  • 4 tablespoons fresh lemon juice (2 large lemons)
  • 3 tablespoons Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons soy sauce
  • ⅔ cup olive oil
  • 1 teaspoon pepper
  • ½ teaspoon dried hot red pepper flakes
  • 1 bay leaf, if available, crumbled
  • 1 medium sweet yellow onion, finely chopped
  • 4 large garlic cloves, minced


  1. Prepare marinade. (See Below)
  2. In a bowl, whisk together balsamic vinegar, lemon juice, mustard, Worcestershire sauce, soy sauce, olive oil, pepper, red pepper flakes and bay leaves.
  3. Stir in garlic and onions until well combined.
  4. Place London Broil in a glass casserole dish or a large resealable food-safe plastic bag.
  5. Turn meat to fully coat on both sides.
  6. If using a bag, press out air and seal tight.
  7. If using glass dish, seal tightly with plastic wrap.
  8. Marinate for 6-8 hours.
  9. Turn meat occasionally during the process.
  10. When ready to grill, remove meat from the marinade.
  11. Discard the marinade.
  12. Scrape off marinade from meat with rubber spatula.
  13. Preheat grill or grill pan.
  14. Over medium high heat, grill meat, turning once, and cook until it registers 145 degrees (medium rare) with a meat thermometer.
  15. Depending on size of meat, grill anywhere from 7-10 minutes per side. Don’t overcook.
  16. Transfer meat to a cutting board and let rest for 7-10 minutes.
  17. Cut meat diagonally across the grain into thin slices.
  18. Serves 4-6.

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