We’re kicking off the warm weather with one of my favorite ways to prep a steak – the London Broil. This recipe combines effortless simplicity with savory deliciousness. We start off by marinating a top-round steak in a mix of Balsamic vinegar, Korean red pepper flakes, sesame oil, and soy sauce. Once marinated, we fire up the grill and sear it over high heat, sealing in the flavors and giving the meat a beautifully caramelized crust.

The end result is a tender, juicy steak with a perfect balance of sweet, tangy, and savory flavors.

What sets this London Broil apart is its versatility and ease of preparation. Whether you're a seasoned grill master or a novice cook, this recipe promises to deliver outstanding results with minimal effort. And yes, while this recipe shines when prepared over the open flame of a barbecue, it is equally delicious when prepared in a hot skillet or cast iron griddle. In fact, that’s how I’m preparing mine today – on my stovetop griddle.

But of course, the meaty deliciousness doesn’t stop there. Once you've grilled your London Broil to seared perfection, the pairing possibilities are practically endless. Pair it with all of your favorite BBQ sides such as roasted vegetables, crisp salads or coleslaws, or – of course – buttery mashed potatoes. Conversely, you could also layer thinly grilled London Broil into a sandwich with grilled peppers and leafy greens for a hardy sandwich.

Now, without further introduction, let’s get grilling.

Recipe Overview – What to Expect

But what can you expect from today’s marinated London broil in terms of taste and texture? What is the preparation process like? What does it pair well with? For the answer to those questions and more, read on.

Taste and Texture: From today’s recipe, you can expect a tender and flavorful London Broil with a perfect balance of sweet, tangy, and savory flavors courtesy of the marinade, which features ingredients such as balsamic vinegar, sesame oil, garlic powder, Korean red pepper, and soy sauce. The marinade also serves to tenderize the meat and infuse it with fat, resulting in a juicy and succulent steak, with a lusciously caramelized crust from pan-searing.
Preparation Process: Super simple. Here’s a quick step-by-step.
- We start by marinating the London Broil for at least 2 hours.
- After marinating, the steak is cooked in a hot cast iron frying pan for about 5-6 minutes per side, depending on the thickness of the steak and the desired level of doneness. Yes, this works perfectly on the grill. Do note that it's crucial not to move the steak while cooking to achieve a nice sear and lock in the juices. This remains true if cooking the steak on the grill.
- Finally, remove the steak from the grill and allow it to rest for a few minutes to ensure that the juices redistribute evenly. This helps to ensure the steak remains tender and juicy.
Pairings: This London Broil pairs well with a variety of side dishes such as roasted vegetables, mashed potatoes, or a fresh green salad. It is also complemented well by sauces like chimichurri or a creamy horseradish sauce.
Difficulty Level: This recipe is relatively easy to prepare, making it suitable for cooks of all skill levels. The marinade requires minimal ingredients and effort, and the cooking process couldn’t possibly be more straightforward. As long as you follow the instructions for marinating and cooking the steak, I promise that you can achieve delicious results with ease.

London Broil – What is it, really?

If you live in North America, it’s a labeling term sometimes used for steaks cut from the top round, or as an alternate labeling for flank steak – usually cut to around one-inch thickness.

That said, London Broil is a method of cooking steak, rather than a specific cut of steak. Usually, a London Broil is marinated flank steak or top-round steak. The marinating helps tenderize these typically tougher cuts of meat. As these cuts are also typically quite lean (and thus short on natural flavor) the marinated process also serves to infuse them with flavor and some fat. After marinating, the steaks are grilled or broiled quickly over high heat, and then thinly sliced (preferably against the grain). Thinly slicing helps to further tenderize the meat.

Notice a pattern? If not, London Broiling is all about taking tough, sparse-on-flavor steaks and turning them into flavor, melt-in-your-mouth indulgences.

So why the name? The phrase "London Broil" may have originated from a popular method of cooking tough cuts of meat in London, or from a technique developed by North American butchers to market tougher, cheaper cuts of beef.

Ingredient Checklist – Everything You’ll Need

Today’s recipe involves only simple ingredients, nothing expensive or hard to find. Here’s everything you’ll need to prepare today’s recipe.

The Steak:

2 lb. Round Top London Broil (about 1 inch thick)
- Note: Round top is a lean cut of beef, typically taken from the flank or top round (as the name implies).
- Tip: Some butchers will prepare cuts specifically for London Broil.

The Marinade:

2 tsp. sugar
- Note: For balancing out the marinade and binding the flavors. Of course, sugar also adds sweetness to the marinade and helps to caramelize the steak during cooking.
- Substitution: You can use honey or maple syrup instead of sugar for a slightly different flavor profile if plain sugar is not an option.
3 tsp. balsamic vinegar
- Note: Balsamic vinegar provides acidity and depth of flavor to the marinade.
- Tip: I would recommend ‘against’ using a pricy balsamic, as most of the subtle nuances that ‘make’ high-quality balsamic vinegar will be lost during the cooking process.
1 tsp. garlic powder
- Note: Garlic powder adds a savory, garlicky flavor to the marinade while being milder than its fresh counterpart.
- Substitution: You can use minced fresh garlic if preferred.
1 tsp. coarse ground black pepper
- Note: Black pepper adds a spicy and aromatic element to the marinade.
- Tip: Freshly ground black pepper provides the best flavor and vastly superior aromatics to its pre-ground counterpart.
- Substitution: That said, feel free to use pre-ground black pepper, or even white pepper if you prefer.
1 tsp. Korean Red Pepper flakes
- Note: Korean red pepper flakes add a mild heat and subtle smokiness to the marinade and a simply irresistible aroma.
- Substitution: You can use regular red pepper flakes or omit them if you prefer a milder flavor.
3 tsp. soy sauce
- Note: Soy sauce adds umami flavor and a bit of salty or brine-like qualities to marinade. A key ingredient in my opinion.
- Tip: Yes, you can use low-sodium soy sauce if desired.
2 tsp. sesame oil
- Note: Sesame oil adds a nutty aroma and some nice depth to the marinade.
- Tip: Use toasted sesame oil for a richer flavor, but be mindful as it can be overpowering in large quantities.

Ten Tips for Grilling the Perfect Steak

Choose the Right Cut: Generally, steaks labeled “London Broil” are great for making London Broil – imagine that! However, any steak labeled chuck or top round will work just fine. This method of cooking works best with lean cuts.
Marinate for Flavor: This step simply cannot be skipped otherwise you’ll end up with a tough piece of meat with minimal taste and almost no juice. That’s just the reality of grilling cuts like those typically used for London Broil. That said, you want to use a marinade with acidic ingredients (like balsamic vinegar) or citrus juice, along with a medley of herbs and spices.
Preheat the Grill: We’re cooking over medium-high heat for a short period of time. Ensure your grill is preheated to the appropriate temperature before cooking. Aim for around 375-400°F (190-200°C).
Oil the Grates: If you’re grilling or using a stovetop griddle, you want to oil the grates to prevent sticking.
Use Direct Heat: I find that London Broil cooks best using direct heat. Place the marinated steak directly over the heat source on the grill.
Optimal Doneness: London Broil is best-served medium-rare with optimal tenderness and flavor. That means cooking for about 4-5 minutes per side for medium-rare, as directed below in the recipe card.
Avoid Overcooking: London Broil can become tough if overcooked. Use a meat thermometer to gauge doneness—aim for an internal temperature of 135-140°F (57-60°C) for medium-rare and 145°F (63°C) for medium.
Let it Rest: After grilling, allow the London Broil to rest for 5-10 minutes before slicing. This allows the juices to redistribute, resulting in a juicier and more flavorful steak.
Slice Against the Grain: When slicing the London Broil, be sure to cut against the grain for maximum tenderness. This helps break up the muscle fibers and results in more tender slices.
Serve with Garnishes: Enhance the flavor and presentation of the grilled London Broil by serving it with fresh herbs, such as chopped parsley or thyme, and a squeeze of lemon juice for brightness.