Grilled London Broil

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The London Broil is a strange cut of beef. It’s not quite a steak, but not really a roast, it lives somewhere in no-meats-land just waiting for the right grill master to show his dinner guests what this overlooked meat can do.

Bonus: London Broil’s go on sale pretty often so they can be a great bargain for a great cut of meat (if you know how to work it right).

Prep Time: 10 min      Cook Time: 45 min        Marinating Time: 2hr-12hr (optional)


  • London Broil (about 2 lbs)
  • Olive Oil
  • Salt & Pepper
  • Steak Seasoning (optional)
  • Rosemary Sprigs
  • Garlic (4-6 cloves)
  • Corn (1 ear)
  • Cherry Tomatoes (1-2 handfuls)
  • Cilantro (less than 1 bunch)

We’re going to be grilling our London Broil, but if you don’t have a grill, there are two options for you:

OPTION 1: Buy a Grill

This is the Char-Griller. At the time of this writing Amazon has it for like $100 with free shipping. It’s a charcoal grill, which means you always get the best flavor; and for a hundred bucks it’s a pretty good deal.

Buy it now.



OPTION 2: Buy a Grill Pan

This is a non-stick enamel cast iron grill pan. At the time that I’m writing this it’s available on Amazon for $23 (prime). These are really great to have for those rainy days when you don’t want to be outside, but you still want some gnarly grill marks on your meat. Also nice for urban dwellers who don’t have a place for a grill.

Buy it now.



  1. Optional: Marinate your London Broil ahead of time by sprinkling it with some olive oil, a sprig of rosemary, and a generous helping of salt.
  2. Light the grill and get it hot.
  3. Slice some cherry tomatoes in half, peel some garlic cloves and put them in a foil pack with some olive oil and a pinch of salt and pepper. See Note 2.
  4. Put the Corn, London Broil, and foil packet on the grill, over medium-high/high heat. Set the rosemary on top of the meat as it cooks.
  5. After 3 minutes peak at the bottom of the London Broil. If you have some good grill marks then now is the time to pick it up and rotate it 90º to get that nice cross hatch going. If the lines aren’t there yet then give it a couple more minutes. Also, roll the corn so it doesn’t burn on the bottom.
  6. After another 2 minutes flip the London Broil and repeat step 5 to get that nice hatch mark on the other side.
  7. When the meat is done take it off the grill and let it rest for 10 minutes (put some foil over it loosely so it stays mostly warm). Go back and get the corn and the foil packet and bring those in off the grill as well.
  8. Cut the roasted corn off of the cob/ear, chop up a little cilantro. And when your meat is done resting, slice it against the grain and top with the garnish (corn, cilantro, and contents of foil packet).
  9. Serve and enjoy!


  1. The key is to pretend that this not-quite-steak/not-quite-roast is a steak. You’ll want to grill/sear the outside, but pull it off while it’s still pink in the middle otherwise this will turn into a terrible boot leather that no one will enjoy.
  2. A foil pouch is easy to make. Take some aluminum foil and fold it a couple times so you’re veggies are sealed inside. It should look almost like a letter envelope (but maybe a bit smaller).
  3. Optional: throw some baked potatoes either on the grill or in the oven (if you’re using a grill pan); because who doesn’t love meat and potatoes.
  4. You can do this with or without the colorful (and delicious) garnish. It’s great either way. But all the color and flavor on top was really worth it.

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