Best 17 Grilled London Broil Recipes

GRILLED MARINATED LONDON BROIL

Steps:

• Mince the garlic to a paste with salt and in a blender blend with the salt, red wine, balsamic vinegar, soy sauce and honey.
• In a heavy-duty sealable plastic bag, combine London broil with marinade. Seal bag, pressing out excess air, and put in a shallow baking dish. Marinate steak, chilled, turning occasionally, at least 4 hours and up to 24.
• Bring steak to room temperature before grilling. Remove steak from marinade, letting excess drip off, and grill on an oiled rack set 5 to 6 inches over glowing coals, 7 to 9 minutes on each side for medium-rare. Transfer steak to a cutting board and let stand 10 minutes.
• Holding a knife at a 45-degree angle, cut steak across grain into thin slices and serve with tomatoes.

GRILLED MARINATED LONDON BROIL

Steps:

• Make marinade:
• In a bowl whisk together marinade ingredients until combined well.
• Put London broil in a large resealable plastic bag and pour marinade over it. Seal bag, pressing out excess air, and set in a shallow dish. Marinate meat, chilled, turning bag once or twice, overnight.
• Grill meat, marinade discarded, on an oiled rack set about 4 inches over glowing coals, turning each once, 9 to 10 minutes on each side, or until it registers 135°F. to 140°F., on a meat thermometer for medium-rare meat. (Alternatively, meat may be broiled.) Transfer meat to a cutting board and let stand 10 minutes. Cut meat diagonally across the grain into thin slices.

MARINATED GRILLED LONDON BROIL

Steps:

• Combine the shallots, thyme, brown sugar, soy sauce, Worcestershire sauce, vinegar, and oil in a freezer-type zip-top plastic bag. Add the steaks. Squeeze out as much air as possible and seal the bag. Place the bag in a medium bowl in the refrigerator to marinate overnight, turning bag several times for even coating.
• Heat a grill.
• Drain the steaks, reserving the marinade. There will not be much. Pour the marinade into a small saucepan. Rinse the bag with 1/4 cup water and add to marinade. Simmer 4 to 5 minutes and stir in the butter.
• Grill steaks to medium-rare, about 2 minutes each side.
• Let stand 4 to 5 minutes before slicing. Thinly slice at an angle across the grain, which runs up and down the short side of the steak. Bring the marinade-butter mixture back to a boil, pour over the meat, and serve immediately.

GRILLED BALSAMIC-MARINATED LONDON BROIL WITH RED ONIONS

Steps:

• Marinate steak and prepare onions:
• Stir together garlic, 3 tablespoons vinegar, 1 1/2 tablespoons oil, 1 1/2 teaspoons salt, and 1/2 teaspoon black pepper and pour into a 1-quart sealable plastic bag.
• Add steak to marinade, turning to coat, and marinate, chilled, turning bag occasionally, at least 4 hours.
• Bring to room temperature, then remove steak from marinade and discard marinade.
• Trim root ends of onions slightly, leaving them intact, then halve lengthwise and cut halves lengthwise into 3/4-inch-thick wedges. Insert 1 wooden pick horizontally through each wedge (to keep it intact while grilling). Whisk together remaining tablespoon vinegar and 1 1/2 tablespoons oil and salt and pepper to taste in a bowl and add onions, tossing gently to coat.
• To cook steak using a charcoal grill:
• Open vents on bottom of grill. Light a large chimney starter of charcoal (80 to 100 briquettes) and pour lit charcoal onto bottom rack, leaving about one quarter of bottom rack free of charcoal and banking remaining coals across rest of bottom rack so that coals are about 3 times higher on opposite side. Charcoal fire is medium-hot when you can hold your hand 5 inches above thickest layer of coals for 3 to 4 seconds. 3Sear steak on lightly oiled grill rack over thickest layer of coals, uncovered, 1 minute on each side, then move steak to area over fewer coals and grill, uncovered, turning occasionally and moving to coolest area of grill if browning too quickly, until thermometer inserted horizontally 2 inches into meat registers 120°F, 10 to 12 minutes. Transfer to a plate and let stand 10 minutes (steak will continue to cook, reaching medium-rare).
• To cook steak using a gas grill:
• Preheat all burners on high, covered, 10 minutes.
• Sear steak on lightly oiled grill rack, uncovered, 1 minute on each side, then reduce heat to moderate. Grill steak, covered, turning occasionally, until thermometer inserted horizontally 2 inches into meat registers 120°F, 10 to 12 minutes. Transfer to a plate and let stand 10 minutes (steak will continue to cook, reaching medium-rare).
• To grill onions by either method:
• While steak is standing, grill onions (covered only if using a gas grill) over moderate heat, turning over once, until tender, about 6 minutes.
• Serve onions with steak; cut steak crosswise into thin slices, holding knife at a 45-degree angle.

GRILLED BALSAMIC LONDON BROIL

Steps:

• Put all ingredients, except meat, in a container fitted with a lid; cover and shake.
• Pour the marinade over the top round steak and cover.
• Marinate in the refrigerator for 4 hours or overnight, turning the meat occasionally.
• Grill or broil until done as desired.
• Slice thinly.

TENDER & TASTY GRILLED LONDON BROIL

Steps:

• In a medium-size, heavy-bottomed saucepan heat the oil over moderate heat.
• Add the shallots and saute until soft (about 5 minutes).
• Add the remaining ingredients EXCEPT THE MEAT; bring to a boil.
• Remove marinade from heat and let cool.
• Pour the cooled marinade into a large resealable plastic bag; add the beef. With the bag securely closed turn gently until beef is evenly coated. Refrigerate overnight; turn bag ocassionally.
• Transfer the beef to a platter and bring to room temperature.
• Meanwhile, lightly grease the grill rack. Preheat grill to medium heat.
• Remove steak from marinade; reserving marinade. Grill the beef 3 to 4 inches from the heat source for 8 to 10 minutes per side, or until desired doneness.
• Brush with reserved marinade after turning. DISCARD LEFTOVER MARINADE.
• Let the beef stand for 5 minutes; slice into thin slices across the grain.

MARINATED, GRILLED LONDON BROIL

Steps:

• Get the freshest, leanest piece of top sirloin you can find (Black Angus is most recommended). Make sure it is deep red in color.
• Place your sirloin in a deep rectangular pan.
• LIGHTLY score the meat with a very sharp knife on both sides to make sure marinade gets into meat.
• Start by sprinkling both sides of meat with the salt and pepper.
• Stuff a few cloves garlic all over meat by cutting little slits.
• Pour in red wine vinegar, A1 sauce, Tabasco sauce; add the chopped spanish onions. (Reserve the green onions for later as a garnish).
• Stir and flip the meat to coat evenly on both sides.
• Cover pan with foil or plastic and let sit in refrigerator for at least three hours.
• Preheat charcoal or gas grill for 20 minutes on high setting.
• Place your marinated steak on the hot grill and place a small weight on top.
• Grill for about 1 1/2 minutes, then flip it over and do the same for the other side.
• Reduce heat on grill to a low medium setting, and turn every minute or so, taking care to grill so that you get charcoaled score lines in a criss-cross pattern on the steak.
• Do NOT over cook!
• The steak should be pink inside-not brown!

GRILLED ORANGE MARMALADE TURKEY LONDON BROIL

Steps:

• Mix all marinade ingredients in a plastic sealable bag or bowl with tight fitting lid.
• Blend well.
• Place london broil in bag.
• Coat well with marinade.
• Place in fridge 1/2hr-1hr.
• Grill over med- low heat till desired doneness.
• About 45 minutes.
• Let rest 5 minutes.
• Slice& serve.

SIMPLE GRILLED LONDON BROIL

Steps:

• In a small bowl, mix the salt, pepper, and onion and garlic powders until well combined. Rub the meat evenly on all sides with the olive oil, followed by the seasoning mixture.
• Preheat a grill to high heat.
• Let the meat stand for 15 minutes.
• Grill the meat for 4 to 5 minutes per side for medium-rare or longer until desired doneness is reached. Transfer it to a serving platter and cover it loosely (just the meat, not the platter) with a piece of foil. Allow it to rest for 10 minutes, and then slice it thinly against the grain. Serve immediately. Refrigerate any leftovers for up to 3 days.
• nutrition information
• Each (about 4-ounce) serving has:
• Calories: 137
• Protein: 28g
• Trace Carbohydrates
• Fat: 5g
• Saturated Fat: 2g
• Cholesterol: 58mg
• Trace Fiber
• Sodium: 198mg

GRILLED PEPPERY LONDON BROIL

Steps:

• Place meat in glass baking dish large enough to hold comfortably. Evenly season flank on both sides with salt and pepper. Whisk together lime juice and oil in small bowl and pour over meat. Rub in marinade. Turn meat over to coat. Cover and refrigerate for 3 hours.
• Heat grill to high. Brush grill well to clean and wipe with oiled paper towel. Lift meat out of marinade and blot dry with paper towels. Place meat on grill and cook 4 minutes per side for medium rare. Remove from grill and let rest in warm place ten minutes before carving, then carve across the grain into very thin slices. Place slices on serving platter and pour over any accumulated juices. Serve.

DELICIOUS GRILLED LONDON BROIL

Steps:

• 1. Sprinkle both sides of steak evenly with salt; wrap tightly with plastic wrap and refrigerate for at least 3 hours (steak can be salted and refrigerated for up to 24 hours).
• 2. Remove steak from refrigerator 1 hour before grilling.
• 3. About 20 minutes before grilling, ignite grill, turn all burners to high, close cover, and heat until very hot, about 15 minutes. Scrape cooking grate clean with grill brush.
• 4. Unwrap steak; insert 3 metal skewers lengthwise through center of steak, spacing skewers about 1 inch apart. This is optional but it will keep meet from curling up on the grill. Brush both sides of steak with oil and sprinkle liberally with pepper. Place steak on hottest part of grill. Grill, flipping steak every 4 minutes, until instant-read thermometer inserted into center of meat registers 120-130 degrees for rare to medium-rare, 16 to 20 minutes.
• 5. Transfer steak to cutting board and let rest, tented with foil, about 10 minutes. Remove skewers. Holding thin slicing knife at 45-degree angle to meat, slice very thinly and serve.
• Notes:.If you prefer your meat well-done this probably isn't the recipe for you. London broil tends to become tough and dry when cooked past medium rare.

GRILLED LONDON BROIL

Steps:

• 1. rinse meat under cold water and place in plastic ziploc bag.
• 2. Put salad dressing, onion, and spices in bag with meat and seal the bag. Toss back and forth to mix ingredients. Place in fridge for at least one hour. (I like to leave mine overnight or 24 hours for fuller flavor)
• 3. Heat grill to about 350 to 400 deg. Cooking serface should be 6 to 8 inches from heat sorce. Remove meat from bag and place on grill, close lid. Let grill 5 min. Turn meat 1/4 turn, leave for 5 more min. Turn meat over, grill 5 min. turn 1/4 turn grill 5 more min. Remove from grill and place on plate. Cover plate with foil and let stand 5 min. London broil should be pink in middle by placeing on plate and covering with foil, the jucies that run out will return to meat and finish heating center of meat.
• 4. Slice on an angle and serve.

GRILLED MARINATED LONDON BROIL

Steps:

• 1. Preparation Make marinade: In a bowl whisk together marinade ingredients until combined well. Put London broil in a large resealable plastic bag and pour marinade over it. Seal bag, pressing out excess air, and set in a shallow dish. Marinate meat, chilled, turning bag once or twice, overnight. Grill meat, marinade discarded, on an oiled rack set about 4 inches over glowing coals, turning each once, 9 to 10 minutes on each side, or until it registers 135°F. to 140°F., on a meat thermometer for medium-rare meat. (Alternatively, meat may be broiled.) Transfer meat to a cutting board and let stand 10 minutes. Cut meat diagonally across the grain into thin slices.

GRILLED MARINATED LONDON BROIL

Steps:

• Make marinade: Mince and mash garlic to a paste with salt and in a blender blend with remaining marinade ingredients.
• In a heavy-duty sealable plastic bag combine London broil with marinade.
• Seal bag, pressing out excess air, and put in a shallow baking dish.
• Marinate steak, chilled, turning occasionally, at least 4 hours and up to 24.
• Prepare grill.
• Bring steak to room temperature (which should take about 1 hour) before grilling.
• Remove steak from marinade, letting excess drip off, and grill on an oiled rack set 5 to 6 inches over glowing coals 7 to 9 minutes on each side for medium-rare.
• Transfer steak to a cutting board and let stand 10 minutes.
• Holding a knife at 45 degrees angle, cut steak across grain into thin slices and serve with tomatoes.

GRILLED ROSEMARY-SOY LONDON BROIL

Steps:

• Mix together all marinade ingredients in a glass baking dish just large enough to hold the steak. Add the steak, turning to coat, and pierce all over with a small fork. Cover and refrigerate for at least 2 hours, or up to overnight. Grill steak to desired doneness. A thick London broil takes about 10 minutes, flank steak about 8 for medium rare. Transfer to cutting board, cover loosely with foil, and allow juices to return to meat for a couple of minutes. Cut across the grain, on the bias, into thin slices. The leftover marinade can be heated to the boiling point and lightly drizzled over the slices. Be careful not to reduce it - it will be too salty.

GRILLED LONDON BROIL

Steps:

• 1. Put in a gallon bag and marinate over night or for a couple of days.
• 2. Cook on a hot grill to your degree of doneness.
• 3. Slice thin.

GRILLED LONDON BROIL WITH CHIPOTLE CHILES

Steps:

• In a bowl, whisk together the minced chipotles, honey and garlic; whisk in the oil.
• Season the steak all over with salt, then massage in the chipotle mixture evenly over the entire steak; let marinate at least 1 hour at room temperature, or up to overnight, refrigerated (bring to room temperature before grilling).
• Preheat grill; brush off any bits of garlic or chile from the meat and grill, covered, until the steak is a bit charred on the outside and done to your taste on the inside, 4 to 5 minutes per side for medium-rare.
• Let meat rest for 5 minutes or so, before slicing across the grain.
• Garnish with cilantro and serve with lime wedges.