This grilled London broil is simple to prepare and much more budget-friendly than serving individual steaks for a family. I buy London broil when it’s on sale, wrap it in freezer paper, and stash it in the freezer until I’m ready to use it.
For this Sunday dinner we served the broil with large baked potatoes and a fresh salad—easy and satisfying.
Ingredients for London Broil Marinade
- Moore’s Marinade (or Dale’s). I prefer the low-sodium versions.
- Italian salad dressing — use your favorite brand.
If you prefer a homemade option, try a basic grilled marinade of oil, vinegar, garlic, and herbs; it works well for beef and pork too.
Tips
- Pick a solid cut at least 2 inches thick for even cooking.
- Bring the meat to room temperature before grilling—remove it from the refrigerator about an hour prior to cooking.
- Make sure the grill is very hot before you start.
How to Grill London Broil
The marinade is straightforward: Italian dressing plus Moore’s. I usually marinate the meat in a zip-top bag for easy cleanup. For this roast we marinated for about 3–4 hours in the refrigerator.
Heat the grill to roughly 450°F. Grill the broil with the lid open: about 7 minutes on the first side and about 5 minutes after turning for medium-rare on a 2″ thick cut. After grilling, let the meat rest at least 10 minutes before slicing to keep the juices inside.
Slicing too soon lets the juices escape and can leave the meat drier than desired.
This London broil was about 2″ thick. Use the guide below to estimate grilling times based on thickness and desired doneness. The numbers represent minutes on the first side, then minutes after turning.
| Thickness | ½” | ¾” | 1″ | 1¼” | 1½” | 1¾” | 2″ |
| Rare 120° – 130° |
2/2 | 4/2 | 5/3 | 5/4 | 6/4 | 7/5 | 8/6 |
| Medium Rare 130° – 140° |
3/2 | 4/3 | 5/4 | 6/5 | 7/5 | 8/6 | 9/8 |
| Medium 140° – 150° |
4/2 | 5/3 | 6/4 | 7/5 | 7/6 | 8/7 | 10/8 |
| Well Done 160° – 170° |
5/3 | 7/5 | 8/6 | 9/7 | 10/8 | 11/9 | 13/11 |
After the meat rests, slice it thinly across the grain for the best texture.
This is a “no strict measuring” recipe—I usually pour the dressing and marinade into the bag with the meat until it’s well coated.
More Grilling Recipes
- St. Louis Ribs — Learn how to smoke ribs like a pro
- Grilled Beer Brats with Peppers and Onions
- Smoked Chicken Wings — tips for consistently great wings
Grilled London Broil
Ingredients
- London Broil
- 1/4 to 1/3 cup Italian dressing
- 1/2 to 3/4 cup Moore’s Marinade (or your favorite)
Instructions
- Place the London broil in a zip-top bag.
- Pour the Italian dressing and Moore’s marinade into the bag.
- Massage the marinade around so the meat is coated.
- Squeeze the air from the bag, seal it, and refrigerate for a few hours.
- Heat the grill to about 450°F and cook with the lid open, following the doneness guide above.
- Remove the meat from the grill and let it rest for 10 minutes before slicing thinly across the grain.