Perfectly Grilled Marinated London Broil

Banish your fear of the grill! Here are some hints for perfect, succulent grilled London broil every time!

Sliced grilled London broil

Though lots of people think of grilling as a summer activity, I use my grill all year. I am not afraid to bundle up and get the grill fired up in mid-January, which here in New Jersey is kind of a joke anyway. I have this incredible picture of my father-in-law grilling outside his home in Minnesota with piles and piles of snow around him! In any case, in the summer I definitely use nearly every day. 

Grilling meat used to terrify me. I never knew how long to cook it for. To complicate matters, my boys like it rare, I like it medium-rare and my girls like it well-done! If I’m going to grill three different pieces of meat for three different amounts of time, how do I know when each one reaches its desired doneness? I tried meat thermometers over the years, but I never found that they worked well. 

And also, how do I know when to flip it? When it gets those gorgeous grill marks, does that mean it’s done?

All these questions took years of trial and error to work through and figure out, but at this point, I proudly call myself the “Grilling Queen.” To cut out all those years of trial and error for you and jump right to perfect, no-fail grilling, I will be sharing all my techniques right here! And, as always, you can reach out to me with any of your grilling, cooking, or kitchen questions at faigy@mykitchenmystudio.com

London broil on the grill

When making grilled London broil, you want the meat to be of even thickness, meaning there should not be parts that are thinner or thicker, or the meat will cook unevenly. 

You want your grill fully preheated before you start, so as soon as the meat hits it, you can enjoy that gorgeous sizzling sound! In all seriousness, your meat will cook best if the grill is fully heated beforehand. 

When placing meat (or anything, for that matter) on the grill, you need to watch it carefully, but don’t touch it. It’s not rotisserie chicken; it doesn’t need to be flipped every five seconds! For a 2-lb. London broil, to get it nice and rare, I will cook it 5 minutes on the first side and 3-4 minutes on the second side. For well-done, you will want about 7 minutes per side (or, as every meat lover will joke, skip and just eat chicken because there’s no such thing as well-done meat!). 

I know that sounds like very little time, but the cooking process continues as the meat cools. That’s why the second the meat comes off the grill, I place it in a pan or on the platter I plan to serve it on, cover it and let it sit. This part is very important. Once it sits for at least 10 minutes, then I slice it. 

I have been through many tongs in my grilling career, and I’ve discovered that I don’t like the traditional grill tongs, which are the extra-long ones. I find I lose control over the meat when I use those. While I am the first person to suggest buying from the Dollar Tree, when it comes to tongs, you want good quality — for example, my Oxo tongs, which I love.  

When marinating meat, I like to do it 20-30 minutes before I am ready to grill and not more than an hour. I know some people marinate for hours or even overnight, but I don’t like the texture or flavor the meat takes on when marinating for so long. 

And finally, you need some delicious side to go with your grilled London broil! Try my yummy oven-baked French fries, for homemade fries without the fryer.

Perfectly Grilled Marinated London Broil

Banish your fear of the grill! This London broil comes out perfect every time!
Print Recipe


  • 2 lbs. London broil


  • 1/4 cup oil
  • 2 tablespoons soy sauce
  • 2 cloves garlic, crushed or grated
  • Salt and pepper, to taste
  • 1 tsp Union Spice Blends Rosemary Garlic blend*
  • 2 whole cloves garlic (optional)


  • Combine all marinade ingredients.
  • Pour over meat and let sit for 30 minutes to 1 hour.
  • Grill on high until it reaches desired doneness. (See notes below for grilling times.)
  • Transfer immediately to a platter or pan. Cover and let sit for about 10 minutes.
  • Uncover and slice thinly.
  • Serve warm or at room temp. Do not reheat; it will dry out.


*If you don’t have the spice blend, you can purchase it here, or sub with 1/2 teaspoon dried rosemary and 3/4 teaspoon dried minced garlic.
Grilling Times:
Rare — 5 minutes first side, 3 minutes second side
Medium-rare — 5 minutes each side
Well-done — 7 minutes each side

Recipe by Faigy Murray | https://mykitchenmystudio.com/marinated-grilled-london-broil/

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