For tender london broil on the grill, sear hot, cook to your target 130–145°F, rest 10 minutes, then slice thin across the grain.
What London Broil Actually Is
In most supermarkets, “london broil” is a lean, budget-friendly steak cut from top round or flank. It’s long, fairly thin, and naturally chewy if handled like a ribeye. The fix is simple: give it strong heat, avoid overcooking, and carve it into thin cross-grain slices. That turns a tough cut into a crowd-pleaser with big beef flavor.
How Do You Cook A London Broil On The Grill? Time And Temps
You’ll grill fast over direct heat to build a crust, then finish gently until the center hits the number you like. For safety on whole cuts, the USDA lists 145°F with a 3-minute rest; many steak lovers stop earlier for medium-rare texture. Use a thermometer and pick the finish that fits your table. See the USDA’s safe temperature chart for the official guidance.
Quick Gear And Setup
- Grill: gas or charcoal, grates scrubbed and preheated hot.
- Thermometer: instant-read for precise pull temps.
- Tongs: long, sturdy, no piercing tips.
- Tray and board: one for raw, one clean for cooked.
Doneness Targets And Typical Timing
Times vary by thickness and grill heat. Use this as a planning map, not a substitute for your thermometer.
| Thickness & Setup | Target Center (°F) | Typical Grill Time* |
|---|---|---|
| ¾–1", all direct heat | 130–135 (pink) | 5–7 min per side |
| ¾–1", direct then brief cool zone | 140–145 (warm pink) | 4–5 min per side + 2–3 min indirect |
| 1–1¼", sear then indirect finish | 130–135 | 3–4 min per side + 4–6 min indirect |
| 1–1¼", sear then indirect finish | 140–145 | 3–4 min per side + 6–8 min indirect |
| Any thickness | 145 + 3-min rest (USDA) | Cook to temp; time varies |
| Chilled meat straight from fridge | Same as above | Add 1–2 min total |
| Room-temp rest before grilling (20–30 min) | Same as above | Minus ~1 min total |
*Pull 3–5°F below your goal to account for carryover during the rest.
How To Cook A London Broil On The Grill: Step Plan
1) Choose The Cut And Size
Pick a steak about ¾–1¼ inches thick with uniform thickness from end to end. Thinner pieces cook faster and can dry if you linger; thicker pieces are easier to nail because you can sear hard, then finish gently on a cooler zone.
2) Season Or Marinate
London broil shines with salt, pepper, and a touch of garlic. A marinade adds flavor and helps the surface brown. Keep it balanced: oil for cling and moisture, acid (like vinegar or citrus) for brightness, and aromatics. For food safety and quality, marinate in the fridge; six to twenty-four hours is common guidance from USDA’s marinating FAQ. Pat the steak dry before it hits the grates so you get a strong sear.
3) Preheat For High Heat
Preheat until the grates are ripping hot. On gas, run burners on high for 10–15 minutes with the lid down. On charcoal, let coals ash over, then spread for a hot direct zone and a cooler zone. Clean and oil the grates right before you cook.
4) Sear, Then Manage The Finish
Lay the steak at a slight angle to the bars. Sear untouched until it releases easily and shows deep color, then flip. For 1-inch steaks, a firm two to four minutes per side builds the crust. If the center isn’t at your target, move the steak to the cooler side, close the lid, and let the heat gently carry it to temp.
5) Check Temperature, Then Rest
Use an instant-read thermometer in the thickest center. Typical pull points: 125–130°F for a rosy center after resting, 135–140°F for a warm pink, 145°F+ if you want USDA’s safety recommendation for whole cuts and a slightly firmer bite. Rest on a clean plate or board with a loose foil tent for 10 minutes. The rest makes the juices settle and the temperature rise a couple of degrees.
6) Slice Across The Grain
London broil has long fibers. Turn the steak so those fibers run left-to-right on your board, then slice at a 45-degree angle into thin strips. Thin slices shorten the chew and boost tenderness in every bite.
Seasoning Paths That Always Work
Classic Salt, Pepper, Garlic
Coarse kosher salt, freshly ground black pepper, and a light film of garlic powder or crushed garlic. Brush with a teaspoon of oil per side so spices stick and the surface browns cleanly.
Zesty Balsamic Marinade
Olive oil, balsamic vinegar, soy sauce, Dijon, minced garlic, black pepper, and a pinch of red pepper flakes. Marinate chilled beef in a zip bag for 8–12 hours, rotating once or twice. Dry well before grilling.
Citrus-Herb Upgrade
Neutral oil, lemon zest and juice, chopped parsley, oregano, grated onion, and a small spoon of honey for balance. Salt just before grilling to keep the surface from getting too wet.
Grill Method: Gas Vs Charcoal
Gas Grill Workflow
Heat all burners to high, clean and oil the grates, then leave one burner off for a landing zone. Sear over the active burners, finish on the cooler side. Lid down between turns keeps heat steady and trims time.
Charcoal Grill Workflow
Bank coals to one half for two-zone heat. Sear over the coals until the crust forms, then slide to the cool half to finish gently. Lid on between checks to prevent flare-ups and hold a stable chamber temp.
Common Mistakes That Dry Out London Broil
Starting With A Wet Surface
Marinade clinging to the surface steams instead of searing. Blot briskly with paper towels. A dry surface browns faster and keeps the interior juicy.
Hovering Only Over High Heat
All-direct cooking from start to finish can overshoot the center. Build a cooler zone. Sear for color, finish off-heat to hit your number with control.
Skipping The Rest
Slicing right away drains juice. Rest 10 minutes. The center evens out, and slices stay moist.
Carving With The Grain
Long fibers make each bite tough if you slice the same direction. Turn the steak and cut across those fibers into thin ribbons.
Flavor Boosters And Finishing Touches
Compound Butter
While the steak rests, top with a coin of butter mashed with parsley, chives, lemon zest, and a pinch of flake salt. It melts into the slices and rounds the edges of a lean cut.
Chimichurri Or Salsa Verde
Fresh herbs, garlic, vinegar, and olive oil give london broil brightness that plays well with char. Spoon over the sliced meat right before serving.
Make-Ahead, Leftovers, And Food Safety
Season or marinate a day ahead, always in the fridge. Discard used marinade that touched raw meat, or boil it for at least a minute before using as a sauce. For storage, chill leftovers within two hours and keep them covered in the fridge. Reheat sliced london broil gently in a pan with a splash of broth or oil so it stays tender. If you want the official safety baseline for whole beef steaks and roasts, the USDA calls for 145°F with a short rest; see the agency’s temperature chart. For marinade timing guidance, the USDA’s marinating FAQ outlines typical ranges and fridge-only handling.
Troubleshooting London Broil On The Grill
| Issue | Likely Cause | Fix Next Time |
|---|---|---|
| Tough, Chewy Slices | Sliced with the grain; overcooked center | Cut across grain, thinner slices; pull 3–5°F earlier |
| Gray, Weak Crust | Wet surface; low grate heat | Pat fully dry; preheat longer; oil grates lightly |
| Burned Outside | Stayed over high heat too long | Sear, then finish on a cool zone with lid closed |
| Dry After Rest | Overcooked; no carryover buffer | Pull early; trust the thermometer, not the clock |
| Bland Flavor | Under-seasoned; no acidity | Salt evenly; add a balanced marinade or bright sauce |
| Uneven Doneness | Hot spots; thickness variations | Rotate and move zones; choose uniform steaks |
| Sticky On The Grate | Grates not clean or hot; turned too soon | Scrub, oil lightly; wait for natural release before flipping |
Serving Ideas That Fit The Cut
Weeknight Plates
Sliced london broil over mashed potatoes, buttered green beans, or a chopped salad. The lean profile pairs well with a creamy side or a zippy vinaigrette.
Leftover Wins
Chill overnight, slice cold, and pile into sandwiches with horseradish sauce. Stir into noodle bowls or fried rice at the end so the meat only warms through.
Key Takeaways For London Broil On The Grill
- Start with a dry surface and a blazing hot grate.
- Sear for color, finish gently on a cooler zone.
- Use a thermometer; don’t chase the clock.
- Rest 10 minutes; carve thin across the grain.
- For the official safety baseline, 145°F with a brief rest is the USDA number for whole beef steaks and roasts.
FAQ-Free Final Notes
You asked, “How Do You Cook A London Broil On The Grill?” The repeatable path is simple: hot sear, controlled finish, measured rest, and thin slices. Stick to that sequence and this lean steak eats tender, juicy, and deeply beefy every single time.
