London broil is a classic dish that’s perfect for grilling season. It’s easy to prepare, and the marinade gives it an extra burst of flavor. This grilled London broil recipe is sure to be a crowd-pleaser at your next cookout!

The key to making this delicious dish is in the marinade. We combine Worcestershire sauce, garlic powder, onion powder, paprika and olive oil with some salt and pepper for a bold flavor profile that will have everyone asking for more. Once you’ve made the marinade, all you need to do is pour it over your London broil steak and let it sit overnight or up to 24 hours so that the flavors can really soak in.

After that, just fire up the grill and cook each side until it reaches your desired doneness level. Serve with sides like roasted potatoes or grilled vegetables for a complete meal that everyone will love!

Grilled London Broil

London Broil. It’s ain’t from London, and it ain’t broil, but it is delicious. You’ll usually see flank steak or top round labeled as a London Broil at your local butcher shop… even though the term London Broil refers to the cooking method not the cut of meat. Both flank steak and top round are inherently tough, so you have to marinate them, but that just adds to the flavor.

We up the BBQ Pit Boys for a grilled London Broil recipe. You can watch the video or just follow the instructions below. Man your grill fellas.

Meat:

2 – 3lb top round steaks.

Marinade:

1. 12 to 16 oz beer

2. Half cup of extra virgin olive oil

3. 1 tsp cayenne pepper

4. 1 tbsp garlic powder

5. 1 tsp onion powder

6. 2 tbsp wostershire sauce

7. 1 tbsp ground peppercorn

8. 1 tbsp prepared horseradish

9. Juice of 1/2 lemon

Directions:  

Not from London

Trim the fat from the steaks.

Mix all marinade ingredients

Put steaks in a ziploc bag with marinade.

Marinate in cooler or fridge for 4-6 hours, or overnight. Longer is better.

(Marinade helps tenderize the meat and help break down the muscle fibers)

After marinating prepare a medium heat charcoal fire. (or gas, but you know what will taste better)

Note: Too much heat will burn your steaks.

Grill steaks over medium heat for about 8 minutes per side, depending on the thickness.

Use your meat thermometer or the finger test for doneness. 130-135 degrees = medium-rare.

Remove the steaks from the grill when they are done. Let the meat sit for about 5 minutes before cutting.

Cut across the grain. Slice thin. Plate it up and enjoy.

See more: Recipes Archives – The Pit Boss BBQ Tool Belt (pitbossbelt.com)

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