Grilled London Broil Steak

Name: Grilled London Broil Steak
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 1/4 cup honey; 1/4 cup olive or vegetable oil; 3 tablespoons Worcestershire sauce; 2 tablespoons reduced sodium soy sauce; 2 teaspoons minced garlic; 1 teaspoon onion powder; 2 pounds London Broil (Top Round Steak); 1 teaspoon kosher salt

Recipe by Jordan Avery · Updated July 2025

Grilling & Griddle Beef

There's something undeniably magical about a perfectly grilled London Broil steak-it's the kind of dish that turns an ordinary weeknight into a celebratory dinner. Home cooks adore it for its bold, balanced flavors and the way it effortlessly feeds a crowd without breaking the bank. Whether you're hosting a summer cookout or just craving a restaurant-quality meal at home, this steak delivers juicy tenderness with every bite. The honey-kissed marinade caramelizes beautifully on the grill, creating a savory-sweet crust that's impossible to resist.

What Makes This Recipe Special

The marinade's unique blend of honey, Worcestershire, and soy sauce creates a caramelized crust that locks in moisture while infusing deep umami and slight sweetness.
Slashing the steak in a crosshatch pattern before marinating ensures the flavors penetrate deeply, resulting in a more evenly seasoned and tender cut.
Grilling at medium-high heat (350-400°F) sears the exterior without overcooking the interior, preserving the steak's natural juices.
Using a digital thermometer to check for 120-130°F internal temperature guarantees perfect medium-rare doneness every time, avoiding guesswork.

⏱ 25 mins

American

Servings 6

Ingredients

1/4 cuphoney

1/4 cupolive or vegetable oil

3 tablespoonsWorcestershire sauce

2 tablespoonsreduced sodium soy sauce

2 teaspoonsminced garlic

1 teaspoononion powder

2 poundsLondon Broil (Top Round Steak)

1 teaspoonkosher salt

Nutrition

327 caloriesCalories

Per serving · Values are estimates

Instructions

Whisk together honey, olive oil, Worcestershire sauce, soy sauce, minced garlic, and onion powder in a small bowl.

Place the meat on a cutting board and cut several shallow slits on both sides to help the marinade absorb.

Place the meat in a resealable plastic bag and pour in the marinade. Massage into the meat and refrigerate for at least 8 hours or up to 24 hours.

Preheat an outdoor grill to medium-high heat (350-400°F).

Remove the meat from the refrigerator, discard the marinade, and pat the steak dry with paper towels. Season both sides with kosher salt.

Grill the steak for 7-8 minutes per side for medium rare, aiming for an internal temperature of 120-130°F using a digital instant-read thermometer.

Essential Tips

Don't skip the slits

Cutting shallow slits in a crosshatch pattern on both sides of the steak increases surface area, allowing the marinade to penetrate deeper. This step is crucial for infusing maximum flavor and tenderness, especially in a lean cut like London Broil.

Pat it dry before grilling

After removing the steak from the marinade, pat it dry with paper towels. Moisture on the surface will steam the steak instead of searing it, preventing that desirable caramelized crust. A dry surface also ensures the salt sticks evenly.

Bring to room temp first

Take the steak out of the fridge 20-30 minutes before grilling to bring it closer to room temperature. This helps the steak cook more evenly, as the center won't lag behind while the outside overcooks.

Rest before slicing

Let the steak rest for 5-10 minutes after grilling, tented loosely with foil. This allows the juices to redistribute throughout the meat, ensuring every slice is moist and flavorful rather than dry.

Use high-quality thermometer

Invest in a reliable digital instant-read thermometer and calibrate it if needed. The difference between 125°F (perfect medium-rare) and 140°F (overcooked) is just 15 degrees, so precision matters here.

Smart Swaps & Variations

Spicy Kick Add 1 teaspoon of smoked paprika and 1/2 teaspoon of cayenne pepper to the marinade for a smoky, spicy twist that pairs well with the sweet and savory base.

Herb-Infused Mix in 1 tablespoon of chopped fresh rosemary and 1 tablespoon of fresh thyme to the marinade for an aromatic, earthy depth.

Asian-Inspired Replace the honey with 3 tablespoons of mirin, the Worcestershire sauce with 2 tablespoons of rice vinegar, and add 1 tablespoon of fresh grated ginger for a tangy, umami-rich profile.

Smoky Chipotle Blend 1-2 chipotle peppers in adobo sauce with the marinade ingredients for a smoky, slightly spicy flavor that complements the caramelized crust.

What to Serve With This

Garlic mashed potatoes, creamy and buttery, to soak up the juices.
Grilled asparagus or roasted Brussels sprouts for a fresh, crisp contrast.
A bold red wine like Cabernet Sauvignon or a hoppy craft beer to stand up to the steak's richness.
Sliced and served on crusty baguette slices for an open-faced steak sandwich at a casual gathering.

Storage & Reheating

Storage

Store leftover steak in an airtight container in the fridge for up to 3 days. Keep the slices whole to preserve moisture, and reheat gently to avoid drying out.

Reheating

Reheat slices in a skillet over medium-low heat for 1-2 minutes per side until warmed through. Avoid microwaving, as it can make the meat tough and rubbery.

Expert Chef Tips

For an extra layer of flavor, reserve some of the unused marinade before adding the meat. Boil it for 2 minutes to kill any bacteria, then use it as a dipping sauce for the cooked steak.
Use a two-zone grilling setup: sear the steak over direct heat for 2-3 minutes per side, then move it to indirect heat to finish cooking. This prevents flare-ups and ensures even doneness.
Slice the steak against the grain at a 45-degree angle. This shortens the muscle fibers, making each bite more tender and easier to chew.

Equipment You’ll Need

Outdoor grill (gas or charcoal) or a grill pan/cast-iron skillet for indoor cooking
Small mixing bowl for whisking the marinade
Resealable plastic bag or glass dish for marinating
Digital instant-read thermometer for precise doneness
Sharp chef's knife for slicing

Nutritional Benefits

Rich in protein (30g per 3 oz serving) and iron, providing sustained energy and supporting muscle repair.
Contains heart-healthy monounsaturated fats from olive oil, which may help reduce LDL cholesterol levels.
Moderate sodium content (320mg per serving), but you can reduce it further by using low-sodium soy sauce and omitting added salt.
Honey adds natural sweetness and antioxidants, though it's still a sugar source to enjoy in moderation.

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Frequently Asked Questions

Can I substitute a different cut of meat?

While London Broil (top round) is traditional, you can use flank steak or sirloin for similar results. However, these cuts may require slightly less cooking time due to their thickness. Keep an eye on the internal temperature rather than relying solely on time.

What if I don't have 8 hours to marinate?

For a quicker marinade, use a vacuum sealer to infuse flavors faster, or marinate for at least 2 hours at room temperature. If you're really pressed for time, even 30 minutes will add some flavor, though the marinade won't penetrate as deeply.

How do I know when the steak is done without a thermometer?

Press the steak gently with tongs or your finger: it should feel soft and springy for medium-rare, slightly firmer for medium, and very firm for well-done. This method takes practice, so a thermometer is still the most reliable tool.

Can I marinate the steak in a metal container?

No, acidic ingredients like Worcestershire and soy sauce can react with metal, giving the steak a metallic taste and potentially discoloring it. Always use a glass, ceramic, or plastic container or bag for marinating.

What's the best way to slice London Broil?

Slice the steak thinly against the grain at a 45-degree angle. This method shortens the muscle fibers, making the meat more tender. If the grain is hard to see, make slices about 1/4-inch thick.

Can I cook this steak indoors?

Yes! Use a grill pan or cast-iron skillet over medium-high heat. Heat the pan until it's very hot, then add the steak. Cook for 3-4 minutes per side for medium-rare, using the same temperature guidelines.

How can I make this steak more tender?

Beyond marinating, ensure your steak isn't overcooked. London Broil benefits from being cooked to no more than medium-rare. Also, slicing against the grain is critical for tenderness in this lean cut.

What's the best side for a crowd?

For a hearty, crowd-pleasing meal, serve the steak with garlic butter roasted potatoes and a crisp arugula salad with shaved Parmesan and lemon vinaigrette. The potatoes soak up the juices, and the salad cuts through the richness.