Yes, you can cook a London broil on the grill if you marinate the beef, use high heat, and cook to a safe internal temperature.
If you have ever typed “can you cook a london broil on the grill?” into a search bar, you were probably staring at a slab of beef and wondering if the grill was a smart move. The good news is that it works brilliantly when you treat the cut the right way. With a flavorful marinade, strong direct heat, and careful slicing, London broil turns into tender, juicy steak that feeds a crowd on a budget.
This guide walks you through what London broil actually is, how to prep and grill it step by step, how to hit safe internal temperatures, and how to avoid the common mistakes that leave the meat chewy. By the time you reach the end, “can you cook a london broil on the grill?” will feel like a solved problem instead of a risky experiment.
Can You Cook A London Broil On The Grill? Basic Answer
London broil started as a method, not a single cut. The classic version uses a lean steak such as flank or top round, soaks it in a marinade, then cooks it quickly over strong heat before slicing thin across the grain. That method works perfectly on a gas or charcoal grill.
The grill brings smoke, char, and a crisp crust that suits this lean beef. The main thing that matters is balance: enough heat to brown the outside, enough marinating time to loosen the muscle fibers, and a pull temperature that keeps the inside pink instead of gray and dry.
Food safety also matters. The U.S. Department of Agriculture recommends cooking whole beef steaks and roasts to at least 145°F (63°C) and letting them rest for 3 minutes before slicing, which fits London broil as well. You still get a rosy center while staying within the safe minimum internal temperature chart for beef.
Grilled London Broil Basics At A Glance
| Step | Target Range Or Value | Notes |
|---|---|---|
| Cut Choice | Flank, top round, or similar lean steak | Look for a uniform 1.5–2 inch thick piece for even cooking. |
| Steak Thickness | About 1.5–2 inches | Thicker steaks stay juicier on high heat. |
| Marinating Time | 6–24 hours in the fridge | Longer soaks give better flavor and tenderness. |
| Grill Temperature | 450–500°F (232–260°C) | High direct heat builds a strong crust. |
| Direct Heat Time | 3–5 minutes per side | Flip often to avoid burning and cook evenly. |
| Target Internal Temp | 130–145°F (54–63°C) | Lower end for medium-rare, upper end near USDA guidance. |
| Resting Time | 10–15 minutes | Rest on a board and tent loosely with foil. |
| Slicing | Thin slices, against the grain | Angled cuts keep each bite tender. |
What London Broil Actually Is
One reason this dish confuses people is the name. Many grocery stores label a top round steak “London broil,” even though the original version used flank steak and the method came from North America, not England. The term now points more to the style than the exact cut, as sources such as the London broil preparation overview explain.
Whichever cut you bring home, a few traits stay the same. The meat is lean, with long muscle fibers and minimal marbling. That makes it more affordable than ribeye or strip steak, but also less forgiving if you overcook it. The grill treats it well when you give it help through marinating and slicing.
The method always follows three pillars: soak the steak in a bold marinade, cook quickly over strong heat, and slice thin against the grain. Each pillar adds tenderness and flavor in a different way, and missing one of them is often what leads to complaints that London broil feels tough.
Grilling London Broil On The Grill For Tender Slices
Grilling turns London broil into a backyard favorite. You get deep browning from cast-iron grates or clean grill bars, a hint of smoke, and a relaxed way to cook for several people at once. The steps below work on both gas and charcoal setups.
Choose The Right Cut And Thickness
Start with a steak that is at least 1.25 inches thick, and closer to 2 inches if you can find it. Thin pieces scorch on the outside while the inside races past medium before you can react. Flank, top round, and sometimes sirloin can all wear the “London broil” label; pick whichever looks freshest and has a consistent shape.
Give the surface a quick trim if there are thin flaps of meat or thick surface fat that will burn. Pat the steak dry with paper towels so the marinade can cling instead of sliding off in a puddle.
Mix A Simple London Broil Marinade
A good marinade for grilled London broil usually combines four parts: an acidic ingredient, salt, a little oil, and extra flavor from herbs or aromatics. Common choices include soy sauce or Worcestershire sauce for salt and umami, balsamic or red wine vinegar for acidity, and olive or neutral oil to help the meat brown evenly.
Garlic, onion, dried thyme, rosemary, black pepper, and a spoonful of brown sugar build a rich crust under high heat. Place the steak in a heavy-duty zipper bag or shallow dish, pour the marinade over it, and coat the meat on both sides. Refrigerate for at least 6 hours; overnight gives deeper flavor.
Set Up The Grill For Two Heat Zones
London broil likes a hot start but sometimes needs a gentler finish. The easiest way to give it both is to create two heat zones on the grill. On a gas grill, set one side to high and the other to low or off. On a charcoal grill, pile the coals on one side and leave the other side clear.
Clean and oil the grates so the steak will release cleanly. You can wipe them with a folded paper towel dipped in oil, held with tongs. Keep a lid thermometer or surface thermometer nearby so you can tell when the hot zone reaches about 450–500°F (232–260°C).
Grill, Flip, And Check The Temperature
Remove the steak from the marinade and let extra liquid drip off. Pat it dry one more time, then season the surface with a little extra salt and pepper. Place it directly over the hot zone and listen for a strong sizzle.
Flip the steak every minute or two. Frequent flipping helps the surface brown evenly and lowers the odds of burnt spots. After 6–8 minutes total on direct heat, move the steak to the cooler side of the grill and close the lid.
Check the internal temperature with an instant-read thermometer pushed into the thickest part of the steak. Aim for around 130°F (54°C) if you want medium-rare, or closer to 140–145°F (60–63°C) if you prefer a slightly more done center and want to stay close to USDA guidance. Pull the steak a few degrees shy of your final goal, since carryover heat continues to cook it while it rests.
Rest And Slice Against The Grain
Move the steak to a cutting board and tent it loosely with foil. Let it rest for 10–15 minutes so the juices settle back through the meat instead of running straight onto the board.
Take a close look at the surface and find the direction of the muscle fibers; they usually run lengthwise. Use a sharp carving knife to cut thin slices at a slight angle across those fibers. This shortens each strand of meat and turns a lean cut into tender bites that work well on a plate, in sandwiches, or over salads.
Safe Temperatures And Doneness For Grilled London Broil
Steakhouse menus talk a lot about doneness levels, and London broil follows the same general ranges. The twist is that lean cuts lose moisture faster, so many home cooks keep them in the medium-rare to medium window.
For safety, national food safety guidance states that whole beef steaks and roasts should reach at least 145°F (63°C) and rest for 3 minutes. Many grill fans pull their steak at a slightly lower number for texture, then slice thin and serve it right away. If you cook for guests with higher risk factors, staying closer to official temperature charts is a smarter call.
London Broil Doneness Guide
| Doneness Level | Internal Temperature | Look And Texture |
|---|---|---|
| Rare | 120–125°F (49–52°C) | Cool red center, soft texture; not within USDA guidance for safety. |
| Medium-Rare | 130–135°F (54–57°C) | Warm red center, juicy slices, light chew. |
| Medium | 135–145°F (57–63°C) | Pink center, firmer bite; near the USDA range. |
| Medium-Well | 145–155°F (63–68°C) | Thin band of pink or mostly brown, drier texture. |
| Well-Done | 155°F+ (68°C+) | Brown throughout, tight texture; best avoided for lean cuts. |
Whichever doneness you choose, trust a thermometer instead of color alone. Grill lighting, marinade ingredients, and meat age all change the shade of the juices, so a simple probe gives better information than a glance.
Common Grilling Mistakes With London Broil
Most disappointing London broil plates come from the same handful of missteps. If you avoid these, your odds of a tender, flavorful result jump right away.
Skipping The Marinade Or Rushing It
Since London broil cuts are lean, they gain a lot from an acidic, salty soak. Tossing the steak straight on the grill with only a sprinkle of salt often leaves you with tough slices. Plan at least half a day for marinating so the acid can loosen the surface and the flavors can reach inside.
Cooking Over Low Heat The Whole Time
A timid fire never gives you the dark grill marks and rich crust that people enjoy on grilled steak. If you keep the burner at medium or scatter the charcoal too thinly, the meat spends longer in the danger zone where it dries out before it browns. Start hot, then move to indirect heat instead of settling for a mild grill from start to finish.
Overcooking Past Medium
Taking London broil well past medium tends to squeeze out moisture and highlight the chewiness of the cut. That might work for slow-braised pot roast, but not for a quick grilled steak. Pull the meat while the center still has some pink color, rest it, then slice thin. Those steps do more for tenderness than any sauce you drizzle on later.
Slicing With The Grain
Even a perfectly grilled steak turns tough if you cut in the same direction as the fibers. Always slice across them. If you are unsure, cut a thin piece from one end and check the texture; if it feels stringy and hard to chew, rotate the steak and try again until you find the angle that gives softer bites.
Sample Grilled London Broil Timeline
To pull everything together, it helps to see the steps in order. Here is a simple timeline for a weekend dinner built around grilled London broil.
Morning Or The Night Before
- Whisk together your marinade with vinegar or citrus, soy sauce or Worcestershire sauce, oil, garlic, herbs, and a little sugar.
- Place the steak in a zipper bag or shallow dish and pour the marinade over it.
- Seal and refrigerate for 6–24 hours, turning once or twice if the marinade does not fully cover the meat.
One Hour Before Grilling
- Take the bag from the fridge and set it on a tray to catch any drips.
- Heat the grill so the hot zone reaches about 450–500°F (232–260°C), with a cooler area ready for indirect cooking.
- Clean and oil the grates while the grill comes up to temperature.
Grilling Time
- Remove the steak from the marinade, pat it dry, and season lightly with extra salt and pepper.
- Sear over the hot zone, flipping every minute or two until a crust forms on both sides.
- Move to indirect heat and cook with the lid closed until the steak reaches your target internal temperature.
- Transfer to a board, tent with foil, and rest for 10–15 minutes.
Serving
- Slice thin at an angle across the grain.
- Serve with grilled vegetables, baked potatoes, salads, or sandwiches.
- Save leftovers for steak sandwiches, grain bowls, or quick meals during the week.
Grilling London Broil With Confidence
Grilling gives London broil a bold, smoky edge while keeping the process simple enough for a weeknight or casual cookout. With a strong marinade, a hot two-zone fire, a reliable thermometer, and careful slicing, this lean steak turns into tender slices that feel far more expensive than they are.
The next time you spot a steak labeled “London broil” at the store, you will know exactly how to bring it home, marinate it, and put it on the grill with confidence.