Garlic and Herb Grilled London Broil
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Grilling season always inspires me to shake up the weekly menu, and one fun way I did that was by taking part in the “Food on the Table Challenge.” One of the standout recipes I tried was this flavorful and fuss-free Garlic and Herb Grilled London Broil. You can check out my full review of the Food on the Table site in a separate post, but spoiler alert—this recipe alone made the challenge well worth it! London Broil happened to be on sale during my grocery run, so I happily splurged and brought some home to test out this marinade magic.
The marinade in this recipe is packed with bold, savory ingredients and gives the meat incredible flavor. It would work beautifully with other cuts too, like flank or sirloin steak. The original recipe states it serves six, and that’s pretty accurate—but I actually had enough leftovers to stretch it into a second meal of delicious beef quesadillas, which just happens to be one of my favorite ways to repurpose grilled meat. That smoky flavor with melty cheese? Yes, please.
If you’re looking for a way to make the most of your grill before winter hits here in Utah, this dish is a perfect pick. Quick to prepare, satisfying to serve, and full of garlic-herb goodness—it’s a grill-worthy go-to that I’ll definitely be revisiting.
Marinade Ingredients for Garlic and Herb Grilled London Broil
- GARLIC
- SOY SAUCE
- VEGETABLE OIL
- KETCHUP
- DRIED OREGANO
- GROUND BLACK PEPPER
- LONDON BROIL
Instructions for Garlic and Herb Grilled London Broil Recipe
Start by preparing the marinade. In a small bowl, whisk together minced garlic, soy sauce, vegetable oil, ketchup, dried oregano, and a sprinkle of black pepper. This savory mix brings bold flavor and a tenderizing touch to the steak.
Next, take your London broil and pierce it gently with a fork on both sides—this helps the marinade soak deep into the meat. Place the steak and marinade into a large resealable plastic bag, seal tightly, and refrigerate for at least 8 hours or overnight for maximum flavor.
When you’re ready to grill, preheat your outdoor grill to medium-high heat. Lightly oil the grill grates to prevent sticking. Remove the steak from the marinade and discard the leftover marinade.
Place the steak directly on the hot grill and cook for 5 to 8 minutes per side, depending on its thickness. Be careful not to overcook—London broil is best served medium-rare to medium for tender results.
Once grilled, let the meat rest for 10 minutes to allow the juices to redistribute. Slice thinly against the grain and serve warm.
Frequently Asked Questions
What cut of beef is best for London broil?
Traditionally, top round or flank steak are used. Both are lean, affordable cuts that benefit from marinating to enhance tenderness and flavor.
How long should I marinate the meat?
For best results, marinate for 8 hours or overnight. This allows the garlic, soy sauce, and herbs to fully infuse the meat.
Can I use this marinade on other cuts of steak?
Absolutely! It works well on sirloin, flat iron, or even ribeye—just adjust the grilling time based on thickness.
What’s the ideal grilling temperature and time?
Grill over medium-high heat for 5–8 minutes per side, depending on thickness. Aim for medium-rare to medium for the most tender results.
How do I slice London broil for serving?
Let the steak rest for 10 minutes, then slice thinly against the grain. This helps break down muscle fibers and keeps each bite tender.
Can I make this ahead of time?
You can marinate the steak ahead and grill it just before serving. Leftovers are great for quesadillas, sandwiches, or salads.
FOR MORE RECIPES LIKE THIS, TRY:
Garlic and Herb Grilled London Broil
Real Mom Kitchen
Equipment
Ingredients
- 3 garlic cloves minced
- ½ cup soy sauce
- 2 Tbsp vegetable oil
- 2 Tbsp ketchup
- 1 tsp dried oregano
- 1 tsp ground black pepper
- 2 lb London broil
Instructions
- In a small bowl, mix together garlic, soy sauce, oil, ketchup, oregano, and black pepper. Pierce the meat with a fork on both sides. Place meat and marinade in a large resealable plastic bag. Refrigerate 8 hours, or overnight.
- Preheat grill for medium-high heat.
- Lightly oil the grill grate. Place the steak on the grill, and discard the marinade. Cook for 5 to 8 minutes per side, depending on thickness. Do not overcook, as it is better on the rare side. Let rest for 10 minutes, slice thin and serve.
