Venturing beyond the usual steak night? London broil is your versatile, budget-friendly canvas for grilling magic. Whether you’re craving quick weeknight dinners, smoky summer flavors, or cozy comfort food with a twist, we’ve gathered 26 delicious recipes to inspire your next cookout. Get ready to fire up the grill and discover your new favorite way to savor this classic cut!
Classic Grilled London Broil with Herb Butter
A perfectly grilled London broil is a summer staple that’s easier than you think. This version gets a flavor boost from a simple, herby compound butter. Let’s get right to it.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
For the Herb Butter:
– 1/2 cup (1 stick) unsalted butter, softened
– 2 tbsp finely chopped fresh parsley
– 1 tbsp finely chopped fresh rosemary
– 1 tbsp finely chopped fresh thyme
– 1 tsp minced garlic
– 1/2 tsp kosher salt
For the Steak:
– 1 (2-2.5 lb) London broil (top round steak), about 1 1/2 inches thick
– 2 tbsp olive oil
– 1 tbsp kosher salt
– 1 tsp freshly ground black pepper
Instructions
1. Combine all herb butter ingredients in a medium bowl. 2. Mash with a fork until fully incorporated. 3. Spoon the butter onto a sheet of plastic wrap. 4. Roll into a log about 1 inch in diameter. 5. Twist the ends to seal and refrigerate for at least 30 minutes. 6. Pat the London broil completely dry with paper towels. 7. Rub the steak all over with the olive oil. 8. Season both sides generously with the salt and pepper. 9. Let the steak sit at room temperature for 30 minutes. 10. Preheat your grill to high heat (450-500°F). 11. Place the steak on the hot grill grates. 12. Grill for 5-7 minutes without moving it to develop a crust. 13. Flip the steak using tongs. 14. Grill for another 5-7 minutes for medium-rare (internal temperature of 130-135°F). 15. Transfer the steak to a cutting board. 16. Let it rest, uncovered, for 10 full minutes. 17. Slice the steak thinly against the grain. 18. Cut 4-5 slices of the chilled herb butter. 19. Place the butter slices on top of the hot sliced steak.
You’ll get a juicy, tender interior with a robust, charred crust. The melting herb butter adds a rich, aromatic finish that complements the beef perfectly. Try serving the slices over a crisp salad or with roasted potatoes to soak up the flavorful juices.
Spicy Marinated London Broil with Chimichurri Sauce
Sear this marinated London broil for a bold, spicy kick, then slice it thin against the grain. The fresh chimichurri sauce cuts through the richness perfectly.
Serving: 4 | Pre Time: 30 minutes | Cooking Time: 15 minutes
Ingredients
For the Marinade:
– 1.5 lbs London broil steak
– 1/4 cup olive oil
– 3 tbsp soy sauce
– 2 tbsp lime juice
– 4 cloves garlic, minced
– 1 tbsp chili powder
– 1 tsp smoked paprika
– 1/2 tsp black pepper
For the Chimichurri Sauce:
– 1 cup fresh parsley, finely chopped
– 1/4 cup fresh cilantro, finely chopped
– 3 tbsp red wine vinegar
– 1/4 cup olive oil
– 3 cloves garlic, minced
– 1/2 tsp red pepper flakes
– 1/4 tsp salt
Instructions
1. Whisk 1/4 cup olive oil, soy sauce, lime juice, minced garlic, chili powder, smoked paprika, and black pepper in a bowl.
2. Place the London broil in a shallow dish and pour the marinade over it, turning to coat.
3. Cover the dish and refrigerate the steak for at least 4 hours, or ideally overnight for deeper flavor.
4. Remove the steak from the refrigerator 30 minutes before cooking to bring it to room temperature.
5. Preheat your grill or grill pan to high heat, about 450°F.
6. Grill the steak for 6-7 minutes per side for medium-rare, or until the internal temperature reaches 135°F.
7. Transfer the cooked steak to a cutting board and let it rest for 10 minutes; this allows the juices to redistribute.
8. While the steak rests, combine chopped parsley, cilantro, red wine vinegar, 1/4 cup olive oil, minced garlic, red pepper flakes, and salt in a bowl to make the chimichurri sauce.
9. Slice the rested steak thinly against the grain to ensure tenderness.
10. Serve the sliced steak immediately, topped generously with the chimichurri sauce.
With its charred crust and juicy interior, the steak offers a satisfying contrast. The bright, herby chimichurri adds a vibrant, tangy finish that balances the spice. Try serving it over a bed of cilantro-lime rice or stuffing it into warm tortillas for a fresh twist.
Garlic and Rosemary Grilled London Broil
Dive into a savory, herb-infused grilled steak that’s perfect for weeknights or gatherings. This garlic and rosemary London broil delivers bold flavor with minimal fuss. Just marinate, grill, and slice against the grain for tender results.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
For the marinade:
– 1/4 cup olive oil
– 3 tbsp red wine vinegar
– 4 garlic cloves, minced
– 2 tbsp fresh rosemary, chopped
– 1 tsp kosher salt
– 1/2 tsp black pepper
For the steak:
– 2 lb London broil (top round steak)
Instructions
1. In a small bowl, whisk together 1/4 cup olive oil, 3 tbsp red wine vinegar, 4 minced garlic cloves, 2 tbsp chopped rosemary, 1 tsp kosher salt, and 1/2 tsp black pepper until combined.
2. Place the 2 lb London broil in a large resealable bag or shallow dish. Pour the marinade over the steak, coating it evenly.
3. Seal the bag or cover the dish. Refrigerate for at least 4 hours or up to overnight for deeper flavor.
4. Remove the steak from the refrigerator 30 minutes before grilling to bring it to room temperature.
5. Preheat a grill or grill pan to high heat, about 450°F. Tip: Clean the grates well to prevent sticking.
6. Place the marinated steak on the hot grill. Sear for 5–7 minutes without moving to develop a crust.
7. Flip the steak using tongs. Grill for another 5–7 minutes for medium-rare, or until the internal temperature reaches 135°F on a meat thermometer.
8. Transfer the steak to a cutting board. Let it rest for 10 minutes to allow juices to redistribute. Tip: Cover loosely with foil to keep warm.
9. Slice the steak thinly against the grain at a 45-degree angle for maximum tenderness. Tip: Use a sharp knife for clean cuts.
10. Serve immediately while warm.
Here, the steak boasts a juicy interior with a charred, aromatic crust from the garlic and rosemary. Its robust flavor pairs well with roasted vegetables or a simple salad. For a creative twist, slice it thin and serve on crusty bread with a dollop of aioli.
Balsamic Glazed London Broil with Cherry Tomatoes
Nothing beats a juicy, flavorful steak that comes together with minimal fuss. Need a showstopper for weeknights or casual gatherings? This balsamic-glazed London broil with blistered cherry tomatoes delivers big flavor with straightforward steps.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
For the steak and marinade:
– 1 (1.5 to 2 lb) London broil steak
– 1/4 cup balsamic vinegar
– 2 tbsp olive oil
– 2 cloves garlic, minced
– 1 tsp kosher salt
– 1/2 tsp black pepper
For the tomatoes and glaze:
– 1 pint cherry tomatoes
– 1 tbsp olive oil
– 1/4 cup balsamic vinegar
– 1 tbsp honey
Instructions
1. Pat the London broil steak completely dry with paper towels.
2. In a small bowl, whisk together 1/4 cup balsamic vinegar, 2 tbsp olive oil, minced garlic, kosher salt, and black pepper.
3. Place the steak in a shallow dish or large resealable bag and pour the marinade over it, coating all sides.
4. Let the steak marinate at room temperature for 15 minutes. Tip: Bringing the steak to room temperature ensures more even cooking.
5. While the steak marinates, preheat your oven to 400°F.
6. Toss the cherry tomatoes with 1 tbsp olive oil on a rimmed baking sheet.
7. Roast the tomatoes in the preheated oven for 15 minutes, or until they begin to blister and soften.
8. Remove the tomatoes from the oven and set the baking sheet aside.
9. Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat until very hot, about 3 minutes.
10. Remove the steak from the marinade, letting any excess drip off, and discard the used marinade.
11. Place the steak in the hot, dry skillet. Sear for 5 minutes without moving it to develop a deep brown crust.
12. Flip the steak using tongs and sear the other side for 5 minutes. Tip: Resist the urge to press down on the steak, as this squeezes out precious juices.
13. Transfer the seared steak to the baking sheet with the roasted tomatoes.
14. In the same skillet used for the steak, reduce the heat to medium.
15. Add 1/4 cup balsamic vinegar and 1 tbsp honey to the skillet, scraping up any browned bits from the bottom.
16. Simmer the mixture for 2-3 minutes, until it thickens slightly to a glaze consistency. Tip: The glaze is ready when it coats the back of a spoon.
17. Brush half of the warm balsamic glaze over the top of the steak.
18. Place the baking sheet with the steak and tomatoes back into the 400°F oven.
19. Cook for 5-8 minutes for medium-rare, or until the steak reaches an internal temperature of 130-135°F when checked with a meat thermometer.
20. Remove the baking sheet from the oven and let the steak rest on a cutting board for 10 minutes.
21. Slice the steak thinly against the grain.
22. Arrange the sliced steak on a platter with the roasted cherry tomatoes.
23. Drizzle the remaining balsamic glaze over everything before serving.
Buttery-soft cherry tomatoes burst with sweetness against the savory, perfectly seared steak. The rich balsamic glaze adds a tangy depth that ties the dish together beautifully. Serve the sliced steak and tomatoes over a bed of creamy polenta or alongside a simple arugula salad for a complete meal.
Teriyaki London Broil with Grilled Pineapple
A savory-sweet weeknight dinner comes together with minimal effort. This teriyaki London broil pairs perfectly with caramelized pineapple for a balanced meal. You’ll have dinner on the table in under an hour.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
For the marinade and sauce:
– 1/2 cup soy sauce
– 1/4 cup brown sugar
– 2 tbsp rice vinegar
– 1 tbsp grated fresh ginger
– 2 garlic cloves, minced
– 1 tbsp cornstarch
– 1/4 cup water
For the main components:
– 1.5 lb London broil steak
– 1 tbsp vegetable oil
– 1 fresh pineapple, peeled and sliced into 1-inch rings
Instructions
1. Whisk together soy sauce, brown sugar, rice vinegar, ginger, and minced garlic in a bowl to create the marinade.
2. Place London broil in a shallow dish and pour 3/4 of the marinade over it, reserving the remaining 1/4 for the sauce later. Tip: Pierce the steak lightly with a fork to help the marinade penetrate.
3. Cover the dish and refrigerate the steak for at least 30 minutes, or up to 4 hours for deeper flavor.
4. Preheat your grill or grill pan to medium-high heat (about 400°F).
5. Remove the steak from the marinade, letting excess drip off, and pat it dry with paper towels. Discard the used marinade.
6. Brush the grill grates with vegetable oil to prevent sticking.
7. Place the steak on the hot grill and cook for 6-7 minutes per side for medium-rare (135°F internal temperature). Tip: Use a meat thermometer for accuracy; avoid pressing down on the steak to keep juices inside.
8. While the steak cooks, place pineapple rings on the grill and cook for 3-4 minutes per side until they develop dark grill marks and caramelize.
9. Transfer the cooked steak to a cutting board and let it rest for 10 minutes. Tip: Resting allows juices to redistribute, resulting in a more tender slice.
10. In a small saucepan, combine the reserved 1/4 of the marinade with cornstarch and water. Bring to a simmer over medium heat, stirring constantly until the sauce thickens, about 2-3 minutes.
11. Slice the rested steak thinly against the grain.
12. Serve the sliced steak with grilled pineapple rings and drizzle with the thickened teriyaki sauce.
Outstandingly tender slices of beef soak up the glossy, sweet-savory sauce. The charred pineapple adds a juicy, caramelized contrast that cuts through the richness. For a complete meal, serve over steamed rice with a side of crisp snap peas.
Citrus-Marinade London Broil with Roasted Vegetables
Kick off your weeknight dinner with this vibrant, one-pan wonder that’s as easy as it is impressive. The bright citrus marinade tenderizes the beef while the roasted vegetables caramelize into sweet, savory perfection. It’s a complete, satisfying meal with minimal cleanup.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
For the Marinade:
– 1/4 cup fresh orange juice
– 2 tbsp fresh lemon juice
– 2 tbsp olive oil
– 2 cloves garlic, minced
– 1 tsp kosher salt
– 1/2 tsp black pepper
For the Main Dish:
– 1.5 lb London broil
– 1 lb baby potatoes, halved
– 2 large carrots, peeled and cut into 1-inch pieces
– 1 red bell pepper, sliced
– 1 tbsp olive oil
– 1/2 tsp kosher salt
Instructions
1. Whisk together 1/4 cup orange juice, 2 tbsp lemon juice, 2 tbsp olive oil, 2 minced garlic cloves, 1 tsp salt, and 1/2 tsp pepper in a bowl.
2. Place 1.5 lb London broil in a shallow dish and pour the marinade over it, turning to coat. Marinate at room temperature for 15 minutes.
3. Preheat your oven to 425°F.
4. Toss 1 lb halved baby potatoes, 2 chopped carrots, and 1 sliced red bell pepper with 1 tbsp olive oil and 1/2 tsp salt on a rimmed baking sheet.
5. Remove the London broil from the marinade, letting excess drip off, and place it in the center of the baking sheet with the vegetables.
6. Roast at 425°F for 15 minutes.
7. Flip the London broil and stir the vegetables. Roast for another 10 minutes, or until the beef reaches 135°F internally for medium-rare.
8. Transfer the beef to a cutting board and let it rest for 5 minutes before slicing thinly against the grain.
9. Serve the sliced beef alongside the roasted vegetables.
Zesty and juicy, the beef boasts a tangy, caramelized crust from the marinade, while the vegetables are tender with crispy edges. For a fresh twist, top the slices with a sprinkle of chopped parsley or serve over a bed of quinoa to soak up the flavorful juices.
Smoky Chipotle London Broil Tacos
Just when you think you’ve had every taco variation, this smoky chipotle version with London broil arrives. Juicy, marinated beef gets a quick sear and slice, then piled into warm tortillas with fresh toppings. It’s a weeknight-friendly twist that delivers big flavor without fuss.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
For the marinade:
– 1.5 lbs London broil
– 2 tbsp chipotle peppers in adobo sauce, minced
– 3 tbsp lime juice
– 2 tbsp olive oil
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 1/2 tsp salt
For assembly:
– 8 small flour tortillas
– 1 cup shredded red cabbage
– 1/2 cup chopped fresh cilantro
– 1/2 cup crumbled cotija cheese
– 1 avocado, sliced
Instructions
1. Combine chipotle peppers, lime juice, olive oil, cumin, smoked paprika, and salt in a bowl. 2. Place London broil in a resealable bag, pour marinade over it, and seal. 3. Marinate at room temperature for 15 minutes—this short time allows flavors to penetrate without making the beef mushy. 4. Preheat a grill or cast-iron skillet to high heat (450°F). 5. Remove beef from marinade, letting excess drip off. 6. Sear beef for 5–6 minutes per side until internal temperature reaches 135°F for medium-rare. 7. Transfer beef to a cutting board and let rest for 5 minutes—this keeps juices locked in. 8. While beef rests, warm tortillas in a dry skillet over medium heat for 30 seconds per side until pliable. 9. Thinly slice beef against the grain to ensure tenderness. 10. Fill each tortilla with sliced beef, shredded red cabbage, chopped cilantro, crumbled cotija cheese, and avocado slices. 11. Serve immediately.
Mouthwatering and satisfying, these tacos balance smoky heat from the chipotle with cool, crunchy cabbage and creamy avocado. The London broil stays tender and juicy, perfect for a quick dinner or casual gathering—try serving them with extra lime wedges for a bright finish.
Honey Mustard London Broil with Grilled Asparagus
Ditch the complicated marinades—this honey mustard London broil delivers bold flavor with minimal effort. A quick sear creates a perfect crust while keeping the interior juicy. Paired with smoky grilled asparagus, it’s a complete meal in under an hour.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
For the marinade:
– 1/4 cup Dijon mustard
– 2 tbsp honey
– 2 tbsp olive oil
– 2 cloves garlic, minced
– 1 tsp kosher salt
– 1/2 tsp black pepper
For the London broil:
– 1.5 lb London broil steak (about 1 inch thick)
For the asparagus:
– 1 lb asparagus, trimmed
– 1 tbsp olive oil
– 1/4 tsp salt
Instructions
1. Whisk Dijon mustard, honey, 2 tbsp olive oil, minced garlic, 1 tsp salt, and 1/2 tsp pepper in a bowl until smooth.
2. Place London broil in a shallow dish and coat completely with the marinade. Tip: Score the steak lightly with a knife to help the marinade penetrate.
3. Let the steak marinate at room temperature for 15 minutes while you prepare the grill.
4. Preheat a grill or grill pan to high heat (450°F).
5. Toss asparagus with 1 tbsp olive oil and 1/4 tsp salt in a separate bowl.
6. Place the marinated steak on the hot grill. Sear for 5 minutes without moving to develop grill marks.
7. Flip the steak and cook for another 5 minutes for medium-rare (135°F internal temperature). Tip: Use a meat thermometer for accuracy—overcooking makes it tough.
8. Transfer the steak to a cutting board and let it rest for 10 minutes. Tip: Resting allows juices to redistribute, keeping the meat moist.
9. While the steak rests, grill the asparagus on the same grill for 3-4 minutes, turning once, until tender and lightly charred.
10. Slice the steak thinly against the grain to ensure tenderness.
Juicy slices of steak boast a caramelized crust from the honey-mustard glaze, while the asparagus adds a crisp, smoky contrast. Serve it over a bed of quinoa or with roasted potatoes for a hearty dinner. Leftovers make excellent sandwiches the next day—just pile the slices on crusty bread with arugula.
Mediterranean London Broil with Olive Tapenade
Tender London broil gets a Mediterranean makeover with a zesty olive tapenade that punches up the flavor. This quick, high-heat method delivers a juicy, herb-crusted steak perfect for slicing over salads or alongside roasted vegetables.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
For the Steak & Rub:
– 1 (1.5 lb) London broil steak
– 2 tbsp olive oil
– 1 tbsp dried oregano
– 1 tsp garlic powder
– 1 tsp kosher salt
– 1/2 tsp black pepper
For the Olive Tapenade:
– 1 cup pitted Kalamata olives
– 2 tbsp capers, drained
– 1 garlic clove
– 2 tbsp fresh lemon juice
– 1/4 cup extra virgin olive oil
Instructions
1. Pat the London broil steak completely dry with paper towels.
2. Rub the steak all over with 2 tbsp olive oil.
3. Combine 1 tbsp dried oregano, 1 tsp garlic powder, 1 tsp kosher salt, and 1/2 tsp black pepper in a small bowl.
4. Sprinkle the spice rub evenly over both sides of the steak, pressing to adhere.
5. Let the seasoned steak rest at room temperature for 10 minutes.
6. Preheat your oven’s broiler on high and position a rack 6 inches from the heat element.
7. Place the steak on a broiler pan or a wire rack set over a baking sheet.
8. Broil the steak for 5 minutes.
9. Carefully flip the steak using tongs.
10. Broil for another 5 minutes for medium-rare, or until an instant-read thermometer inserted into the thickest part reads 135°F.
11. Transfer the steak to a cutting board and let it rest for 10 minutes.
12. While the steak rests, make the tapenade: combine 1 cup pitted Kalamata olives, 2 tbsp capers, 1 garlic clove, and 2 tbsp fresh lemon juice in a food processor.
13. Pulse the mixture 5-7 times until coarsely chopped.
14. With the processor running, slowly drizzle in 1/4 cup extra virgin olive oil until just combined.
15. Thinly slice the rested steak against the grain.
16. Serve the sliced steak topped with the olive tapenade.
Perfectly broiled, the steak boasts a savory, herbaceous crust giving way to a tender, pink interior. The briny, garlicky tapenade cuts through the richness, creating a balanced bite. Pile the slices on warm pita or serve over a bed of lemony couscous for a complete meal.
Ginger Soy London Broil with Sesame Broccoli
Just when you need a bold, savory meal without fuss, this ginger soy London broil delivers. Juicy flank steak gets marinated in a punchy Asian-inspired sauce, then paired with crisp sesame broccoli for a complete weeknight dinner. Skip the takeout—this comes together faster than delivery.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– For the marinade: 1/3 cup soy sauce, 2 tbsp rice vinegar, 1 tbsp grated fresh ginger, 2 cloves minced garlic, 1 tbsp honey, 1 tsp sesame oil
– For the steak: 1.5 lb London broil (flank steak), 1 tbsp vegetable oil
– For the broccoli: 1 lb broccoli florets, 1 tbsp olive oil, 1 tbsp sesame seeds, 1/4 tsp salt
Instructions
1. Whisk soy sauce, rice vinegar, ginger, garlic, honey, and sesame oil in a bowl until honey dissolves completely.
2. Place London broil in a shallow dish and pour marinade over it, turning to coat all sides. Tip: Score the steak lightly with a knife to help marinade penetrate.
3. Cover and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
4. Preheat oven to 400°F and line a baking sheet with parchment paper.
5. Toss broccoli florets with olive oil, sesame seeds, and salt on the baking sheet, spreading in a single layer.
6. Roast broccoli for 15–18 minutes until edges are crispy and browned, shaking the pan halfway through.
7. Heat vegetable oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
8. Remove steak from marinade, letting excess drip off, and pat dry with paper towels. Tip: Drying prevents steaming and ensures a good sear.
9. Sear steak for 5–6 minutes per side for medium-rare, or until internal temperature reaches 135°F on a meat thermometer.
10. Transfer steak to a cutting board and let rest for 10 minutes. Tip: Resting allows juices to redistribute, keeping the meat tender.
11. Slice steak thinly against the grain and serve immediately with roasted broccoli.
Perfectly seared steak boasts a caramelized crust and tender, pink interior, while the broccoli adds a nutty crunch. Drizzle any remaining pan juices over the slices for extra savoriness, or pair with steamed rice to soak up the flavorful sauce.
Peppercorn Crusted London Broil with Mushroom Sauce
You’ll love this hearty, restaurant-worthy dinner that’s surprisingly simple to pull off at home. Peppercorn crusted London broil with mushroom sauce delivers bold flavor and juicy meat in under an hour. It’s a perfect centerpiece for a special weeknight or casual gathering.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
For the London Broil:
– 1 (2 lb) London broil steak
– 2 tbsp whole black peppercorns, coarsely crushed
– 1 tbsp kosher salt
– 2 tbsp olive oil
For the Mushroom Sauce:
– 8 oz cremini mushrooms, sliced
– 2 tbsp unsalted butter
– 2 cloves garlic, minced
– 1 cup beef broth
– 1/2 cup heavy cream
– 1 tbsp Worcestershire sauce
– 1 tsp fresh thyme leaves
Instructions
1. Pat the London broil steak completely dry with paper towels.
2. Crush the whole black peppercorns coarsely using a mortar and pestle or the bottom of a heavy pan.
3. Rub the steak all over with olive oil, then press the crushed peppercorns and kosher salt firmly into both sides.
4. Let the seasoned steak rest at room temperature for 10 minutes to help it cook evenly.
5. Preheat a large cast-iron skillet or heavy-bottomed pan over medium-high heat until very hot, about 3 minutes.
6. Place the steak in the hot, dry skillet and sear without moving for 4 minutes to form a deep brown crust.
7. Flip the steak and sear the other side for 4 minutes.
8. Transfer the steak to a cutting board, tent loosely with foil, and let rest for 10 minutes—this keeps the juices inside.
9. In the same skillet over medium heat, melt the unsalted butter.
10. Add the sliced cremini mushrooms and cook, stirring occasionally, for 5 minutes until browned and tender.
11. Stir in the minced garlic and cook for 1 minute until fragrant.
12. Pour in the beef broth, scraping up any browned bits from the bottom of the pan with a wooden spoon.
13. Bring the mixture to a simmer and cook for 3 minutes to reduce slightly.
14. Stir in the heavy cream, Worcestershire sauce, and fresh thyme leaves.
15. Simmer the sauce for 5 minutes, stirring occasionally, until it thickens enough to coat the back of a spoon.
16. Slice the rested steak thinly against the grain at a sharp angle for maximum tenderness.
Rich, savory mushroom sauce blankets each slice of juicy, pepper-crusted beef. The crust provides a satisfying crunch that contrasts beautifully with the tender, medium-rare interior. Serve it over mashed potatoes or with crusty bread to soak up every drop of the creamy sauce.
BBQ Grilled London Broil with Corn on the Cob
Savor the smoky, savory flavors of this classic summer meal. This BBQ grilled London broil with corn on the cob delivers juicy, charred meat and sweet, buttery corn in under an hour. It’s perfect for a quick weeknight dinner or a casual weekend cookout.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
For the London Broil:
– 1 (2 lb) London broil steak
– 2 tbsp olive oil
– 1 tbsp kosher salt
– 1 tsp black pepper
– 2 tsp garlic powder
For the BBQ Sauce & Corn:
– 1 cup BBQ sauce
– 4 ears corn on the cob, husks removed
– 4 tbsp unsalted butter, softened
– 1 tsp salt
Instructions
1. Preheat your grill to high heat (450°F).
2. Pat the London broil steak completely dry with paper towels.
3. Rub the steak all over with 2 tbsp olive oil.
4. Season both sides of the steak evenly with 1 tbsp kosher salt, 1 tsp black pepper, and 2 tsp garlic powder. Let it rest at room temperature for 10 minutes.
5. Place the seasoned steak on the hot grill. Sear for 5 minutes without moving to develop grill marks.
6. Flip the steak using tongs. Sear the other side for 5 minutes.
7. Reduce the grill heat to medium (350°F). Move the steak to a cooler part of the grill if using charcoal.
8. Brush the top of the steak with ½ cup of BBQ sauce.
9. Grill for 4 minutes.
10. Flip the steak again and brush the other side with the remaining ½ cup BBQ sauce.
11. Grill for another 4 minutes, or until the internal temperature reaches 135°F for medium-rare.
12. Transfer the steak to a cutting board. Let it rest for 10 minutes before slicing.
13. While the steak rests, place the 4 ears of corn directly on the medium-heat grill.
14. Grill the corn for 8-10 minutes, turning every 2 minutes, until kernels are tender and lightly charred.
15. Remove the corn from the grill. Immediately spread 1 tbsp softened butter and a pinch of salt over each ear.
16. Slice the rested steak thinly against the grain at a 45-degree angle.
Juicy and tender, the steak boasts a caramelized BBQ crust that contrasts with its pink interior. The corn adds a sweet, smoky crunch. For a complete meal, serve slices over a bed of crisp greens or alongside roasted potatoes.
Conclusion
These 26 grilled London broil recipes truly showcase its versatility, from classic marinades to creative global twists. We hope you’ve found some inspiration to fire up the grill and try a new favorite. Don’t forget to leave a comment telling us which recipe you loved most, and feel free to share this roundup on Pinterest to help other home cooks discover these delicious ideas!
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
