London Broil Recipe -
London Broil Recipe
  • READY IN 4+ hrs

London Broil

Recipe by  

"A zesty and flavorful summertime favorite. This recipe should marinate a 1 to 1 1/2 pound cut. Triple the recipe for four pounds."

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Ingredients Edit and Save

Original recipe makes 3 to 4 servings Change Servings
  • PREP

    10 mins
  • COOK

    10 mins

    4 hrs 20 mins


  1. Score top and bottom of meat with a 1 1/2 inch square pattern, and score the side. Sprinkle meat liberally with unseasoned meat tenderizer, then pierce with fork 1/8 inch apart and at least half-way through the meat on both sides. Sprinkle lightly with water, and rub in tenderizer. Place on a plate, cover, and set aside for an hour.
  2. In a small bowl, mix together oil, lemon juice, seasoned salt, lemon pepper, garlic, parsley, and tarragon vinegar. Pour marinade over meat, reserving a portion to be used for brushing (Note: DO NOT mix the reserved marinade with the meat; set aside for later). Pour remaining marinade over meat, recover dish and refrigerate for three hours, turning every half hour.
  3. Preheat grill for hot heat.
  4. Lightly oil grate, and position it 2 inches above the coals. Place meat on grill, and cook for 5 minutes. Turn meat over, brush with marinade, and cook for another 5 minutes.
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  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Feb 09, 2007

Skipped the MSG, used olive oil instead of vegetable oil, used red wine vinegar instead of terragon vinegar. Marinated for 4 nights. Cooked out on the grill. All I can say is WOW!!! Fabulous!! Even the kids were fighting over the last piece. Will make this one again and again!!

Most Helpful Critical Review
Nov 09, 2010

I may be one of the few people on here to give this two stars, but this just wasn't very good. London broil is a tough meat, so first off you really need to marinate it for at least 24 hours. I usually marinate it 48 hours which is what I did with this particular marinade. I used olive oil instead of veg. oil (personal perference) and since I didn't have tarragon vinegar, used a mix of tarragon and white wine vinegar (as that's a bit on the mild side). Well, with all that having been done I must say the taste just wasn't there. I'm not sure if it was an incorrect mix of herbs and spices or if the meat tenderizer (something I normally don't use) threw it off, but I definitely won't make this again...

Mar 21, 2004

I altered the recipe by broiling the meat in the oven, then topping the broiled, sliced meat with a red wine/mushroom sauce. Absolutly wonderful!

Aug 08, 2006

This recipe is great!! London Broil's are traditionally tough cuts but this recipe eliminates that. I follow everything exact (generally use gas grill though) except I grill about 6 or 7 minutes per side...if it's a larger cut I'll wrap it in foil for about 10 minutes after grilling...this will help leave it medium in the middle and medium well on the edges for those that like it more done. Thanks for the recipe!!

Nov 06, 2005

My boyfriend must always have his london broil marinated in Mustard. I stuck this recipe into the Kitchen, Skeptical at first, we were both taking By surprise, It is amazing. I have Impressed my parents, grill master brother, and even my "mother in-law". I did make some slight changes Though: I have made this several Times and only marinate for 20-45 min. and it still comes out amazing. I cut out the seasoning salt and just used meat tenderizer, which is saltly anyway. I also up the tarragon vinegar to almost half the oil, and used olive oil. I broil the steak for about 6-7minutes a side for mid-rare. You must go out and but Tarragon Vinegar for this recipe, it's worth your time

Jun 21, 2005

This marinade is distinct and unusual for beef and it is FABULOUS! We grilled on our gas grill and without coals it was hard to tell how long to cook. We cooked for the advised time and the meat was rare, I think 8-9 minutes on both sides would probably be more of a medium. Very good, will definitely make this again!!

Apr 06, 2008

I usually hate to rate a recipe that I have personally altered (what's the point of rating something you have changed), but I have to this time because it really was a great recipe!!! I, like others, left out the MSG...didn't have any...and didn't have any tarragon vinegar. Instead of the tarragon vinegar I added the same about of vinegar and through in a tsp of dried tarragon. The flavor was wonderful and I had lots of compliments on this recipe. I would recommend this to anyone. :)

Jan 03, 2012

I would just like to address folks who find this cut to be tough. It's very important to let it rest for 15 to 20 minutes under a loose tent of foil. After that, use a large, sharp knive and cut slices thin and against the grain of the meat. It will be tender, whatever method of marinating you use, though I always include some lemon or other acid to help tenderize. I also never use store-bought tenderizers, but that's just me. And I always grill until it's a juicy pink; great flavor.


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  • Calories
  • 487 kcal
  • 24%
  • Carbohydrates
  • 2.4 g
  • < 1%
  • Cholesterol
  • 113 mg
  • 38%
  • Fat
  • 32.5 g
  • 50%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 44.6 g
  • 89%
  • Sodium
  • 1192 mg
  • 48%

* Percent Daily Values are based on a 2,000 calorie diet.

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