Garlic Lime London Broil

A super zesty meat that you will want at every barbecue and shabbos meal! 

London broil is one of the first meats I learned to grill. Being a family favorite and a cut of meat that’s not too pricey. I make it very often. I like to play around with the flavors and spice it according to season. This one has a more “summer” vibe to it. In truth I am not a huge meat person. I don’t serve ribs or fancy standing rib roasts. I stick to basic cuts of meat, ones that basically never fail. I have two categories, grilled and yomtov meat. Yomtov meat are roasts that are typically braised and slow cooked in lots of juices and wine.

My grilled meats are quick and easy, I love London Broils as they are easy to make and you can find relatively small pieces at your butcher which I love to serve when we have smaller meals. 

Interestingly London Broil is not a cut of meat but rather a method of cooking and somehow it became known as a cut of meat in local butchers. It can also be called; flank steak, hanger steak, top round steak. My suggestion? Become friends with your local butcher he will be a great resource for information. When I lived out of town I was extremely frustrated that I could not find London broil until I expressed my frustration to my butcher, he laughed and grabbed a package of hanger steak and said you east coasters!! 

We joke that in my family we like to hear the meat “mooing” as it’s brought to the table, the more rare the better. I included instructions for both rare and well-done cooking times. 

If you are a more slow-cooked meat kind of person click here for my slow cooker london broil recipe xxx

Garlic Lime London Broil

A super zesty meat that you will want at every barbecue and shabbos meal!
Print Recipe


  • 1 1/2 lb London broil
  • 2 cloves garlic
  • Zest of one lime
  • 1/2 tbsp course black pepper
  • 1/2 tbsp course salt
  • 1 tbsp oil
  • Sprinkle of red pepper flakes (optional)


  • Mix all the ingredients together and rub well into the meat, let it sit for about 15-20 min
  • Grill on high for 3 min per side for rare or 4-5 min per side for well done.


Freezes well but best served fresh.

Recipe by Faigy Murray |

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