Grilled Sesame Steak

Grilled Sesame Steak

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gseaman1 0

"This is a grill recipe my wife and I have been making for over 30 years. The sesame flavor is fantastic, and the London broil comes out tender as can be. Turn it twice per side to get the diamond-shaped grill marks and people will rave!"
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4 h 40 m servings 639 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 639 kcal
  • 32%
  • Fat:
  • 44.9 g
  • 69%
  • Carbs:
  • 20.5g
  • 7%
  • Protein:
  • 39.7 g
  • 79%
  • Cholesterol:
  • 63 mg
  • 21%
  • Sodium:
  • 1876 mg
  • 75%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Heat sesame oil in a skillet over medium-high heat. Cook and stir sesame seeds in hot oil until golden brown, about 1 minute. Transfer seeds and oil immediately to a large glass or ceramic baking dish.
  2. Stir onions, soy sauce, lemon juice, sugar, garlic, and peppercorns into sesame mixture until marinade is evenly combined. Place steak into marinade, turning to coat all sides. Cover baking dish with plastic wrap and refrigerate, turning steak often, for at least 4 hours or up to overnight.
  3. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  4. Cook the steak on the preheated grill until meat starts to firm and turns reddish-pink and juicy in the center, about 10 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C) for medium rare. Transfer steak to a plate, cover with aluminum foil, and let rest for about 10 minutes. Slice across the grain.


  • Cook's Note:
  • My wife takes the onions from the marinate and cooks them in a skillet over low heat until caramelized, then serves them over the sliced London broil.


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This was okay, but probably won't repeat

Did not use London Broil, used round steaks. So Tender! A little unsure about the number of onions. Seemed way too much, but we put them on the grill on foil and all was delicious. Made stre...

Quick and easy recipe that delivers a tasty result!! I followed as written, and we were all enjoyed it.

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