20 Delicious Grilled London Broil Recipes Perfect for Summer

Summer is calling, and nothing answers quite like a juicy, perfectly grilled London broil! Whether you’re craving a quick weeknight dinner or a showstopping weekend feast, these 20 mouthwatering recipes are packed with flavor and ready to fire up your grill. From zesty marinades to smoky spice rubs, we’ve got all the inspiration you need to make this cut the star of your next cookout. Let’s dig in!

Classic Grilled London Broil with Garlic Butter

This Classic Grilled London Broil with Garlic Butter is a foolproof way to impress at your next cookout—juicy, flavorful, and finished with a rich, garlicky finish that’ll have everyone asking for seconds.

• 1.5 lbs London broil (top round steak, about 1.5 inches thick)
• 3 tbsp olive oil, divided
• 1.5 tsp kosher salt
• 1 tsp freshly ground black pepper
• 1 tsp smoked paprika
• 4 tbsp unsalted butter, softened
• 3 garlic cloves, minced
• 1 tbsp chopped fresh parsley

1. Marinate the steak: Rub London broil with 2 tbsp olive oil, then season evenly with 1.5 tsp salt, 1 tsp pepper, and 1 tsp smoked paprika. Let sit at room temperature for 30 minutes.
2. Make the garlic butter: While the steak rests, mix softened butter, minced garlic, and parsley in a small bowl. Set aside.
3. Grill: Heat grill to high (450–500°F). Brush grates with remaining 1 tbsp olive oil. Sear steak for 5–6 minutes per side for medium-rare (135°F internal temperature). Transfer to a cutting board.
4. Rest and serve: Let steak rest for 10 minutes, then slice thinly against the grain. Top each portion with a dollop of garlic butter, letting it melt over the warm meat.

The magic here? That garlic butter seeps into every crevice of the steak, amplifying its smoky char with a luxurious, savory punch. Tip: For extra flavor, spoon any accumulated juices from the cutting board back over the sliced meat before serving.

Herb-Marinated Grilled London Broil

This juicy, flavor-packed London broil gets its bold taste from a garlicky herb marinade and a quick sear on the grill—perfect for summer gatherings or weeknight dinners with minimal fuss.

Ingredients:

• 1.5 lbs London broil (top round steak, about 1 inch thick)
• 1/4 cup olive oil
• 3 tbsp red wine vinegar
• 4 garlic cloves, minced
• 1 tbsp fresh rosemary, finely chopped
• 1 tbsp fresh thyme leaves
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp crushed red pepper flakes (optional)

Instructions:

1. In a small bowl, whisk together 1/4 cup olive oil, 3 tbsp red wine vinegar, 4 minced garlic cloves, 1 tbsp rosemary, 1 tbsp thyme, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp red pepper flakes (if using).
2. Place London broil in a shallow dish or resealable bag and pour the marinade over it, turning to coat. Refrigerate for at least 4 hours or overnight, flipping once halfway.
3. Preheat grill to high heat (450–500°F). Remove steak from marinade (discard excess) and grill for 5–6 minutes per side for medium-rare, or until internal temperature reaches 130°F.
4. Transfer to a cutting board, tent with foil, and rest for 10 minutes. Slice thinly against the grain.

The fresh herbs and garlic create a bright, aromatic crust on the steak, while the quick grill keeps it tender and juicy. Tip: For extra flavor, sprinkle with flaky sea salt just before serving.

Spicy Chipotle Grilled London Broil

This smoky, spicy London broil gets a kick from chipotle peppers and a touch of sweetness—perfect for firing up the grill on a summer night.

Ingredients:

• 1.5 lbs London broil (about 1-inch thick)
• 2 tbsp olive oil
• 2 tbsp lime juice
• 2 tbsp honey
• 2 minced garlic cloves
• 1 tbsp chopped chipotle peppers in adobo sauce
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. In a bowl, whisk together 2 tbsp olive oil, 2 tbsp lime juice, 2 tbsp honey, 2 minced garlic cloves, 1 tbsp chipotle peppers, 1 tsp cumin, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper.
2. Place London broil in a resealable bag and pour the marinade over it. Seal and refrigerate for at least 4 hours (or overnight for deeper flavor).
3. Preheat grill to high (450–500°F). Remove the steak from the marinade (let excess drip off) and grill for 5–6 minutes per side for medium-rare, or until internal temp reaches 130°F.
4. Transfer to a cutting board, tent with foil, and rest for 10 minutes. Slice thinly against the grain.

The charred edges and sticky glaze balance the heat from the chipotle, making every bite bold but never overwhelming.

Tip: For extra smokiness, add a handful of soaked wood chips to your grill.

Balsamic Glazed Grilled London Broil

This juicy, caramelized London broil gets its rich depth from a sticky-sweet balsamic glaze—perfect for summer grilling with minimal fuss.

Ingredients:

• 1.5 lbs London broil (about 1.5 inches thick)
• 1/3 cup balsamic vinegar
• 2 tbsp honey
• 2 tbsp soy sauce
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1/2 tsp black pepper
• 1/2 tsp salt

Instructions:

1. Whisk together 1/3 cup balsamic vinegar, 2 tbsp honey, 2 tbsp soy sauce, 2 cloves minced garlic, 1 tbsp olive oil, 1/2 tsp black pepper, and 1/2 tsp salt in a bowl. Reserve 1/4 cup of the marinade in a separate container for glazing later.
2. Place London broil in a resealable bag and pour the remaining marinade over it. Seal and refrigerate for at least 2 hours (or up to 8 hours), flipping once halfway.
3. Preheat grill to high (450–500°F). Remove the steak from the marinade, letting excess drip off, and grill for 6–7 minutes per side for medium-rare (135°F internal temperature).
4. During the last 2 minutes of grilling, brush the reserved marinade over the steak to create a glossy glaze. Let rest for 10 minutes before slicing thinly against the grain.

The balsamic glaze caramelizes into a lacquered crust, balancing the savory char of the steak with a touch of sweetness. Tip: For extra flavor, sprinkle with fresh rosemary before grilling.

Asian-Inspired Grilled London Broil with Soy Ginger Sauce

This juicy, flavor-packed London broil gets a bold upgrade with a sticky-sweet soy ginger glaze—perfect for your next backyard BBQ or weeknight dinner hero.

Ingredients:

• 1.5 lbs London broil (top round steak)
• 1/3 cup low-sodium soy sauce
• 3 tbsp honey
• 2 tbsp rice vinegar
• 1 tbsp grated fresh ginger
• 2 cloves garlic, minced
• 1 tbsp sesame oil
• 1/2 tsp red pepper flakes
• 1 tbsp vegetable oil (for grilling)
• 2 green onions, thinly sliced (for garnish)

Instructions:

1. Whisk together 1/3 cup soy sauce, 3 tbsp honey, 2 tbsp rice vinegar, 1 tbsp ginger, 2 cloves garlic, 1 tbsp sesame oil, and 1/2 tsp red pepper flakes in a bowl. Reserve 1/4 cup of the marinade for basting later.
2. Place London broil in a shallow dish and pour remaining marinade over it. Cover and refrigerate for at least 2 hours (or up to 8 hours).
3. Preheat grill to high (450°F). Brush grates with 1 tbsp vegetable oil. Remove steak from marinade (discard used marinade) and grill for 6–7 minutes per side for medium-rare, basting with reserved marinade during the last 2 minutes.
4. Transfer steak to a cutting board, tent with foil, and rest for 10 minutes. Slice thinly against the grain and garnish with green onions.

The magic here? The soy-ginger glaze caramelizes into a glossy, savory-sweet crust while keeping the meat tender. Serve with steamed rice to soak up every last drop.

Tip: For extra flavor, sprinkle toasted sesame seeds over the sliced steak just before serving.

Garlic and Rosemary Grilled London Broil

This juicy, herb-packed London broil is a grill master’s dream—bold garlic and woodsy rosemary create a crust that’s downright addictive.

Ingredients:

• 1.5 lbs London broil (top round steak, about 1-inch thick)
• 3 tbsp olive oil
• 4 garlic cloves, minced
• 1 tbsp fresh rosemary, finely chopped
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp lemon zest (optional, for brightness)

Instructions:

1. Marinate: In a small bowl, whisk together 3 tbsp olive oil, 4 minced garlic cloves, 1 tbsp rosemary, 1 tsp salt, 1/2 tsp pepper, and 1 tsp lemon zest (if using). Rub mixture all over the London broil, cover, and refrigerate for at least 2 hours (or overnight for deeper flavor).
2. Prep grill: Heat grill to high (450–500°F). Scrape grates clean and oil lightly.
3. Grill: Sear London broil for 5–6 minutes per side for medium-rare (130°F internal temp), or until desired doneness. Let rest 10 minutes before slicing thinly against the grain.

The magic here? That garlic-rosemary crust chars into a savory bark while the inside stays tender—perfect for slicing over salads or serving with roasted potatoes.

Tip: For extra flavor, reserve a spoonful of the marinade to drizzle over the sliced meat before serving.

Jamaican Jerk Grilled London Broil

This bold and smoky London broil gets a Caribbean twist with a fiery jerk marinade that caramelizes beautifully on the grill.

Ingredients:

• 1.5 lb London broil (top round steak, about 1-inch thick)
• 3 tbsp olive oil
• 3 tbsp soy sauce
• 2 tbsp brown sugar
• 1 tbsp lime juice
• 2 tsp ground allspice
• 2 tsp dried thyme
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper (or 1 tsp for extra heat)
• 1/2 tsp black pepper
• 1/4 tsp ground cinnamon

Instructions:

1. In a bowl, whisk together 3 tbsp olive oil, 3 tbsp soy sauce, 2 tbsp brown sugar, 1 tbsp lime juice, 2 tsp allspice, 2 tsp thyme, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp smoked paprika, 1/2 tsp cayenne, 1/2 tsp black pepper, and 1/4 tsp cinnamon until smooth.
2. Place London broil in a resealable bag or shallow dish and pour marinade over it, turning to coat. Refrigerate for at least 4 hours (or overnight for maximum flavor).
3. Preheat grill to high heat (450-500°F). Remove steak from marinade (let excess drip off) and grill for 6-7 minutes per side for medium-rare, or until internal temperature reaches 130°F.
4. Transfer to a cutting board, tent with foil, and rest for 10 minutes before slicing thinly against the grain.

The magic here is the crispy, almost blackened crust that forms from the sugar and spices—don’t mistake those dark edges for burnt! They’re packed with sweet-heat flavor.

Tip: For extra authenticity, throw a few soaked pimento wood chips on the grill, or add a splash of rum to the marinade.

Lemon Pepper Grilled London Broil

This Lemon Pepper Grilled London Broil is a zesty, juicy showstopper—perfect for summer cookouts or weeknight dinners with minimal fuss.

• 1.5 lbs London broil (about 1-inch thick)
• 3 tbsp olive oil
• 2 tbsp freshly cracked black pepper
• 1 tbsp lemon zest (from about 2 lemons)
• 2 tsp kosher salt
• 3 garlic cloves, minced
• 2 tbsp fresh lemon juice
• 1 tsp honey

1. In a small bowl, whisk together 3 tbsp olive oil, 2 tbsp black pepper, 1 tbsp lemon zest, 2 tsp salt, 3 minced garlic cloves, 2 tbsp lemon juice, and 1 tsp honey to make the marinade.
2. Place the London broil in a shallow dish or resealable bag and pour the marinade over it, coating evenly. Let it marinate at room temperature for 30 minutes (or refrigerate up to 4 hours for deeper flavor).
3. Preheat grill to high heat (about 450°F). Grill the London broil for 5–6 minutes per side for medium-rare (130°F internal temperature), or adjust time for desired doneness.
4. Transfer to a cutting board, tent with foil, and rest for 10 minutes. Slice thinly against the grain.

The bold lemon-pepper crust and garlicky marinade caramelize beautifully on the grill, while the honey balances the tang with a subtle sweetness. Tip: For extra char, pat the meat dry before grilling—wet surfaces steam instead of sear!

Red Wine Marinated Grilled London Broil

This bold, juicy London broil gets its deep flavor from a red wine marinade and a smoky char—perfect for impressing at summer cookouts without fuss.

Ingredients:

• 1.5 lbs London broil (top round steak, about 1.5 inches thick)
• 1 cup dry red wine (like Cabernet Sauvignon)
• 3 tbsp olive oil, divided
• 2 tbsp balsamic vinegar
• 4 garlic cloves, minced
• 1 tbsp Worcestershire sauce
• 1 tsp kosher salt
• 1 tsp black pepper
• 1 tsp dried rosemary

Instructions:

1. In a large zip-top bag, combine 1 cup red wine, 2 tbsp olive oil, 2 tbsp balsamic vinegar, 4 minced garlic cloves, 1 tbsp Worcestershire sauce, 1 tsp salt, 1 tsp pepper, and 1 tsp rosemary. Add the London broil, seal, and marinate in the fridge for 6–12 hours, flipping once.
2. Remove the steak 30 minutes before grilling. Pat dry with paper towels (discard marinade). Rub with 1 tbsp olive oil.
3. Preheat grill to high (450–500°F). Sear steak for 5–6 minutes per side for medium-rare (130°F internal), or until desired doneness. Rest 10 minutes before slicing thinly against the grain.

The red wine marinade tenderizes the meat while adding a rich, savory depth that pairs perfectly with the smokiness from the grill. Tip: For extra flavor, sprinkle with flaky salt right before serving.

Smoky Paprika Grilled London Broil

This bold, smoky London broil is a weeknight hero—quick to marinate, easy to grill, and packed with deep, savory flavor.

Ingredients:

• 1.5 lbs London broil (top round steak, about 1.5 inches thick)
• 3 tbsp olive oil
• 2 tbsp smoked paprika
• 1 tbsp brown sugar
• 1 tsp garlic powder
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tbsp Worcestershire sauce

Instructions:

1. In a small bowl, whisk together 3 tbsp olive oil, 2 tbsp smoked paprika, 1 tbsp brown sugar, 1 tsp garlic powder, 1 tsp kosher salt, 1/2 tsp black pepper, and 1 tbsp Worcestershire sauce to make a paste.
2. Rub the paste all over the London broil, coating evenly. Let it marinate at room temperature for 30 minutes (or refrigerate up to 4 hours).
3. Preheat grill to high heat (450–500°F). Grill the steak for 5–6 minutes per side for medium-rare (130°F internal temperature), or until desired doneness.
4. Transfer to a cutting board, tent with foil, and rest for 10 minutes. Slice thinly against the grain.

The smoky paprika crust caramelizes into a slightly sweet, charred bark, while the interior stays juicy—perfect for piling onto crusty bread or serving over greens.

Tip: For extra tenderness, score shallow diagonal cuts across the grain before marinating.

Teriyaki Grilled London Broil with Pineapple Salsa

This juicy, sweet-and-savory London broil gets a tropical twist with a bright pineapple salsa—perfect for summer grilling nights.

Ingredients:

• 1.5 lbs London broil (about 1-inch thick)
• 1/2 cup teriyaki sauce
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp black pepper
• 1 cup fresh pineapple, finely diced
• 1/4 cup red onion, finely diced
• 1/4 cup cilantro, chopped
• 1 tbsp lime juice
• 1/2 tsp salt

Instructions:

1. In a bowl, whisk together 1/2 cup teriyaki sauce, 2 tbsp olive oil, 2 cloves minced garlic, and 1 tsp black pepper. Place London broil in a resealable bag, pour marinade over it, and refrigerate for at least 2 hours (or overnight).
2. Preheat grill to medium-high (about 400°F). Remove London broil from marinade (discard excess) and grill for 6–7 minutes per side for medium-rare, or until internal temperature reaches 135°F. Let rest 10 minutes before slicing thinly against the grain.
3. Meanwhile, make the salsa: In a bowl, combine 1 cup diced pineapple, 1/4 cup red onion, 1/4 cup cilantro, 1 tbsp lime juice, and 1/2 tsp salt. Toss gently.

The caramelized teriyaki glaze pairs beautifully with the salsa’s juicy crunch—a match made for backyard gatherings.

Tip: For extra flavor, brush the London broil with reserved teriyaki sauce during the last minute of grilling.

Honey Mustard Grilled London Broil

This juicy London broil gets a sweet-and-tangy upgrade with a sticky honey mustard glaze that caramelizes beautifully on the grill.

Ingredients:

• 1 (2 lb) London broil (top round steak, about 1.5 inches thick)
• 1/3 cup Dijon mustard
• 1/4 cup honey
• 2 tbsp apple cider vinegar
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

Instructions:

1. In a bowl, whisk together 1/3 cup Dijon mustard, 1/4 cup honey, 2 tbsp apple cider vinegar, 2 cloves minced garlic, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper.
2. Pat the London broil dry, then rub all over with 1 tbsp olive oil. Reserve half the honey mustard sauce for serving.
3. Grill over medium-high heat (400-450°F) for 6-7 minutes per side, brushing with the sauce during the last 3 minutes of cooking, until internal temperature reaches 130°F for medium-rare.
4. Transfer to a cutting board, tent with foil, and rest for 10 minutes. Slice thinly against the grain and serve with reserved sauce.

The magic here is the glaze’s balance – the honey mellows the mustard’s bite while the smoke from the grill amps up the paprika’s depth.

Tip: For extra-tender meat, poke the steak all over with a fork before marinating (30 minutes to overnight).

Chimichurri Grilled London Broil

This bold, herby chimichurri transforms a simple London broil into a showstopping centerpiece—perfect for summer grilling with minimal fuss.

Ingredients:

• 1.5 lbs London broil (about 1.5 inches thick)
• 1/2 cup packed fresh parsley leaves
• 1/4 cup packed fresh cilantro leaves
• 3 cloves garlic, minced
• 2 tbsp red wine vinegar
• 1/2 tsp crushed red pepper flakes
• 1/2 tsp kosher salt, plus extra for seasoning
• 1/4 tsp black pepper, plus extra for seasoning
• 1/2 cup extra-virgin olive oil, divided

Instructions:

1. Prep the chimichurri: In a food processor, pulse parsley, cilantro, garlic, red wine vinegar, red pepper flakes, 1/2 tsp salt, and 1/4 tsp black pepper until finely chopped. With the processor running, slowly drizzle in 1/4 cup olive oil until combined. Set aside.
2. Season the steak: Pat London broil dry, then rub with 2 tbsp olive oil and season generously with salt and black pepper.
3. Grill: Preheat grill to high (450°F). Sear steak for 5–6 minutes per side for medium-rare (130°F internal), or until desired doneness. Transfer to a cutting board and let rest 10 minutes.
4. Slice & serve: Thinly slice against the grain, drizzle with half the chimichurri, and serve the remaining sauce on the side.

The bright, garlicky chimichurri cuts through the richness of the steak, while a quick grill keeps the meat juicy and tender. Tip: For deeper flavor, marinate the steak in half the chimichurri (without the vinegar) for 1 hour before grilling.

BBQ Spiced Grilled London Broil

This smoky, spice-rubbed London broil is a grill master’s dream—bold flavors with minimal fuss, perfect for summer cookouts or weeknight dinners.

Ingredients:

• 1 (2 lb) London broil (top round steak, about 1.5 inches thick)
• 2 tbsp olive oil
• 1 tbsp brown sugar
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp ground cumin
• 1/2 tsp chili powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. In a small bowl, whisk together 2 tbsp olive oil, 1 tbsp brown sugar, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp cumin, 1/2 tsp chili powder, 1/2 tsp salt, and 1/4 tsp black pepper to form a paste.
2. Pat the London broil dry, then rub the spice mixture evenly over both sides. Let it sit at room temperature for 30 minutes.
3. Preheat grill to high heat (450–500°F). Grill the steak for 5–6 minutes per side for medium-rare (130–135°F internal temperature), or until desired doneness.
4. Transfer to a cutting board, tent with foil, and rest for 10 minutes. Slice thinly against the grain.

The deep caramelized crust from the sugar and spices pairs perfectly with the juicy, tender slices—no marinade required!

Tip: For extra smokiness, add a pinch of chipotle powder to the rub.

Garlic Parmesan Grilled London Broil

This juicy, garlicky London broil gets a crispy parmesan crust on the grill—perfect for impressing guests without fuss.

Ingredients:

• 1.5 lbs London broil (about 1-inch thick)
• 3 tbsp olive oil, divided
• 4 garlic cloves, minced
• 1 tbsp fresh rosemary, finely chopped
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/3 cup grated parmesan cheese

Instructions:

1. In a small bowl, mix 2 tbsp olive oil, garlic, rosemary, salt, and pepper. Rub mixture all over London broil and let marinate at room temperature for 30 minutes.
2. Preheat grill to medium-high (450°F). Brush grates with remaining 1 tbsp olive oil.
3. Grill London broil for 6 minutes per side for medium-rare (135°F internal temperature). In the last 2 minutes, sprinkle parmesan cheese evenly over the top, closing the lid to melt.
4. Transfer to a cutting board, tent with foil, and rest for 10 minutes. Slice thinly against the grain.

The parmesan forms a savory, crackly crust that contrasts beautifully with the tender, garlic-infused meat. Tip: For extra flavor, reserve a pinch of rosemary to sprinkle over the sliced steak before serving.

Maple Bourbon Glazed Grilled London Broil

This smoky-sweet London broil gets a bold upgrade with a sticky maple bourbon glaze that caramelizes beautifully over the flames.

Ingredients:

• 1 (2 lb) London broil (top round steak, about 1.5 inches thick)
• 1/4 cup pure maple syrup
• 2 tbsp bourbon
• 2 tbsp soy sauce
• 1 tbsp Dijon mustard
• 2 cloves garlic, minced
• 1/2 tsp smoked paprika
• 1/2 tsp black pepper
• 1/4 tsp kosher salt
• 1 tbsp olive oil

Instructions:

1. In a bowl, whisk together 1/4 cup maple syrup, 2 tbsp bourbon, 2 tbsp soy sauce, 1 tbsp Dijon mustard, 2 cloves minced garlic, 1/2 tsp smoked paprika, 1/2 tsp black pepper, and 1/4 tsp kosher salt. Reserve 1/4 cup of the glaze in a separate bowl for serving.
2. Pat the London broil dry, then rub with 1 tbsp olive oil. Place in a shallow dish and pour the remaining glaze over it, turning to coat. Marinate at room temperature for 30 minutes (or refrigerate up to 4 hours).
3. Preheat grill to high (450°F). Grill the steak for 5-6 minutes per side for medium-rare (135°F internal temperature), brushing with glaze from the marinade during the last 2 minutes of cooking.
4. Transfer to a cutting board, tent with foil, and rest for 10 minutes. Slice thinly against the grain and drizzle with reserved glaze.

The bourbon’s warmth and the maple’s caramel notes create a glossy, lacquered crust that clings to every juicy slice—no steakhouse required.

Tip: For cleaner grill marks, avoid moving the steak for the first 3 minutes after placing it on the grates.

Cajun-Style Grilled London Broil

This bold, smoky London broil gets a Cajun kick with a spicy rub and a quick sear on the grill—perfect for summer cookouts or weeknight dinners with flair.

Ingredients:

• 1 (2 lb) London broil (top round steak, about 1.5 inches thick)
• 2 tbsp olive oil
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1/2 tsp cayenne pepper
• 1/2 tsp kosher salt
• 1/2 tsp black pepper

Instructions:

1. In a small bowl, mix 2 tbsp olive oil, 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp oregano, 1 tsp thyme, 1/2 tsp cayenne, 1/2 tsp salt, and 1/2 tsp black pepper to form a paste.
2. Rub the spice mixture evenly over both sides of the London broil. Let it sit at room temperature for 30 minutes.
3. Preheat grill to high heat (450–500°F). Grill the steak for 5–6 minutes per side for medium-rare (130°F internal temperature), or until desired doneness.
4. Transfer to a cutting board, tent with foil, and rest for 10 minutes. Slice thinly against the grain.

The Cajun rub caramelizes into a smoky crust while keeping the interior juicy—ideal for serving over salads or with grilled veggies.

Tip: For extra flavor, brush the steak with a little melted butter during the last minute of grilling.

Mediterranean Herb Grilled London Broil

This juicy, herb-packed London broil is a weeknight hero—bold flavors with minimal fuss, and it’s perfect for slicing over salads or serving with roasted veggies.

Ingredients:

• 1.5 lbs London broil (top round steak, about 1-inch thick)
• 3 tbsp olive oil
• 2 tbsp red wine vinegar
• 4 garlic cloves, minced
• 1 tbsp chopped fresh rosemary
• 1 tbsp chopped fresh oregano
• 1 tsp smoked paprika
• 1 tsp kosher salt
• ½ tsp black pepper

Instructions:

1. In a small bowl, whisk together 3 tbsp olive oil, 2 tbsp red wine vinegar, 4 minced garlic cloves, 1 tbsp rosemary, 1 tbsp oregano, 1 tsp smoked paprika, 1 tsp salt, and ½ tsp black pepper.
2. Place London broil in a shallow dish and pour the marinade over it, rubbing it into both sides. Cover and refrigerate for at least 2 hours (or up to 8 hours).
3. Preheat grill to high heat (about 450°F). Scrape grates clean and oil lightly.
4. Grill London broil for 5–6 minutes per side for medium-rare (130°F internal temperature), or until desired doneness. Transfer to a cutting board and let rest for 10 minutes.
5. Slice thinly against the grain and serve.

The smoky paprika and fresh herbs create a crusty, fragrant exterior while keeping the meat tender—no fancy tools required, just bold, simple flavors.

Tip: For extra char, press the steak gently onto the grill grates during the first 2 minutes of cooking.

Peppercorn Crusted Grilled London Broil

This bold, peppery London broil is a grilling hero—simple enough for weeknights but impressive enough for weekend guests.

Ingredients:

• 1 (2 lb) London broil (top round steak, 1.5 inches thick)
• 2 tbsp whole black peppercorns, coarsely crushed
• 1 tbsp kosher salt
• 2 tsp garlic powder
• 1 tbsp olive oil
• 1 tsp smoked paprika

Instructions:

1. Pat the London broil dry with paper towels. Rub 1 tbsp olive oil evenly over both sides.
2. In a small bowl, mix 2 tbsp crushed peppercorns, 1 tbsp kosher salt, 2 tsp garlic powder, and 1 tsp smoked paprika. Press the mixture firmly onto both sides of the meat.
3. Preheat grill to high (450–500°F). Grill the steak for 5–6 minutes per side for medium-rare (130°F internal temperature), or until desired doneness.
4. Transfer to a cutting board, tent with foil, and rest for 10 minutes. Slice thinly against the grain.

The crackling peppercorn crust locks in juicy flavor, while the smoked paprika adds a whisper of smokiness—no fancy equipment required.

Tip: For extra depth, let the seasoned steak sit uncovered in the fridge for 1 hour before grilling.

Citrus Marinated Grilled London Broil

This Citrus Marinated Grilled London Broil is a bright, zesty twist on a classic—perfect for summer cookouts or weeknight dinners with a punch of flavor.

• 1.5 lbs London broil (top round steak, about 1-inch thick)
• 1/3 cup olive oil
• 1/4 cup fresh orange juice
• 2 tbsp fresh lime juice
• 2 tbsp soy sauce
• 2 cloves garlic, minced
• 1 tbsp honey
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/2 tsp black pepper

1. In a bowl, whisk together 1/3 cup olive oil, 1/4 cup orange juice, 2 tbsp lime juice, 2 tbsp soy sauce, 2 minced garlic cloves, 1 tbsp honey, 1 tsp smoked paprika, 1/2 tsp salt, and 1/2 tsp black pepper.
2. Place the London broil in a resealable bag or shallow dish and pour the marinade over it. Seal or cover and refrigerate for at least 4 hours (or up to overnight), flipping once halfway.
3. Preheat grill to medium-high (about 450°F). Remove the steak from the marinade (discard marinade) and grill for 6–7 minutes per side for medium-rare, or until internal temperature reaches 135°F.
4. Transfer to a cutting board, tent with foil, and let rest for 10 minutes. Slice thinly against the grain.

The citrus marinade tenderizes the steak while adding a caramelized tang—no one will guess how simple it is! Tip: For extra char, pat the steak dry before grilling.

Conclusion

With 20 mouthwatering grilled London broil recipes, this roundup has something for every summer cookout! Whether you crave bold marinades, smoky flavors, or quick weeknight meals, fire up the grill and give one (or a few!) a try. Don’t forget to share your favorite in the comments and pin this article to your Pinterest boards for easy access all season long. Happy grilling!