I keep this recipe in rotation because it’s straightforward and delivers big results. The marinade deeply flavors and tenderizes the meat, the grill adds a beautiful char, and slicing it thin makes every bite incredibly satisfying. I also like that it’s great for feeding a group without spending a fortune.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the steak 1½ pounds London broil, about 1 inch thick
For the marinade 3 tablespoons fresh chopped rosemary 1/4 cup honey 1/2 cup low-sodium soy sauce 1/2 cup olive oil 6 cloves garlic, chopped 1 teaspoon kosher salt 1 teaspoon ground black pepper
Directions
I start by scoring the steak lightly on both sides in a shallow crisscross pattern to help it absorb the marinade. In a small bowl, I whisk together all the marinade ingredients until well combined, then pour the mixture into a large storage bag.
I place the steak into the marinade, seal the bag, and refrigerate it. While it can marinate for as little as four hours, I always aim for a full 24 hours for the best flavor and tenderness. About an hour before grilling, I remove the steak from the refrigerator and let it come to room temperature.
I preheat the grill to medium-high heat, around 400°F, and lightly oil the grill grates. I remove the steak from the marinade, reserving the liquid, and place it directly on the grill. I grill it for a few minutes per side, flipping once, until it reaches my desired doneness.
Once the steak reaches an internal temperature of about 125°F, I remove it from the grill, loosely cover it with foil, and let it rest. While it rests, I simmer the reserved marinade in a small saucepan for a few minutes. To serve, I slice the steak very thinly across the grain.
Servings and Timing
I usually make this recipe for 6 servings. Prep time takes about 10 minutes, grilling takes roughly 10 minutes, and the meat marinates for up to 24 hours. Total time comes to about 1 day and 20 minutes.
Variations
I sometimes swap fresh rosemary for dried rosemary when that’s what I have, using less since it’s more concentrated. When I want a slightly different flavor profile, I add a splash of balsamic vinegar or a pinch of crushed red pepper flakes to the marinade.
Storage/Reheating
I store leftover London broil in an airtight container in the refrigerator for up to 3 days. To reheat, I warm it gently in a skillet or enjoy it cold, sliced thin, in sandwiches or salads.
FAQs
Why does London broil need to be sliced thin?
I’ve found that slicing it very thin across the grain makes it tender and easy to chew.
Can I marinate the steak longer than 24 hours?
I usually stick to about 24 hours, since longer marinating can start to affect the texture.
How do I know when the steak is done?
I rely on an instant-read thermometer rather than time, aiming for about 125°F before resting.
Can I cook this without a grill?
I’ve cooked it under a broiler with good results, keeping a close eye to avoid overcooking.
What doneness works best for London broil?
I prefer medium-rare, since cooking it further can make it tougher.
Conclusion
I love this grilled London broil because it proves that simple techniques and a good marinade can completely transform a cut of meat. It’s flavorful, tender, and always feels like a win when I serve it sliced thin and fresh off the grill.
1 teaspoon kosher salt (omit if using regular soy sauce)
1 teaspoon ground black pepper
Instructions
Prepare the Steak:
Score both sides of the steak in a shallow crisscross pattern. This helps the marinade absorb more effectively.
Make the Marinade:
In a small bowl, whisk together rosemary, honey, soy sauce, olive oil, garlic, salt, and pepper.
Pour into a gallon-size zip-top bag, add the steak, seal, and refrigerate for at least 4 hours, ideally 24 hours.
Preheat & Rest:
About 1 hour before grilling, remove the steak from the fridge to come to room temperature.
Preheat grill to medium-high heat (about 400°F) and brush the grill rack with oil.
Grill the Steak:
Remove steak from marinade (reserve marinade).
Grill for about 4 minutes per side, depending on thickness, until the internal temp reaches 125°F for medium-rare.
Rest the Meat:
Transfer to a plate, tent loosely with foil, and let rest for 10 minutes. Temp will rise to about 130°F as it rests.
Reduce the Marinade:
While the steak rests, bring reserved marinade to a boil in a saucepan. Reduce heat and simmer for 5 minutes.
Use as a drizzle or dipping sauce.
Slice and Serve:
Slice steak very thinly across the grain, angling the knife for paper-thin slices. Serve hot with sauce on the side.
Notes
Use fresh rosemary for best flavor. If using dried, reduce to 1½ tablespoons.
Adjust grill time based on steak thickness—use a meat thermometer for accuracy.
Always slice London broil thinly and across the grain for the most tender bite.
If using regular soy sauce, skip the added salt in the marinade.
