Grilled marinated London broil recipe

Grilled marinated London broil recipe is the kind of meal that brings back that classic, home-cooked feeling—but with a grilled upgrade. Instead of broiling like we used to, this version gives you that smoky, caramelized outside with a perfectly tender center.

Grilled marinated London broil recipe is one of those meals that feels a little fancy but is actually super simple once you know what you’re doing. You’ve got a rich, flavorful marinade, a quick grill, and that perfect juicy slice at the end. It’s the kind of recipe you make when you want something that looks impressive but doesn’t require overthinking every step.

This BBQ London broil recipe is all about simple ingredients coming together to create something deeply flavorful. The marinade blends bold, savory notes with fresh herbs and a touch of sweetness, giving the meat a rich, balanced taste. Once grilled, the outside develops a beautiful caramelized crust while the inside stays tender and juicy. Thin slices make it easy to serve, whether you’re pairing it with sides or adding it to something lighter like a salad

What makes this London broil recipe the best on the internet?

• Uses a flavor-packed marinade made from everyday ingredients you probably already have
• The meat tenderizer step makes a real difference in texture
• Balanced flavor: salty, herby, tangy, and just a touch of sweetness
• Fresh herbs + pantry staples = depth without complication
• Designed for real life—use what you have, finish what’s in your fridge

Ingredients

• 1 London broil (about 3lbs)
• 2–3 tbsp olive oil
• 2–3 tbsp balsamic vinegar
• 1/4 cups Worcestershire sauce
• 2 tbsp honey
• 1 tbsp Montreal steak seasoning
• 1/4 cup Northern Italian with basil and Romano dressing
• 2 tbsp fresh basil, chopped
• 1 tbsp fresh rosemary, chopped
• 2 tbsp fresh parsley, chopped

How to Make Grilled Marinated London Broil Recipe

First things first, take your London broil and go over it with a meat tenderizer. If you’ve got one of those gadgets with all the little spikes, use that. If not, a knife works too—just lightly go over the surface. You don’t need to go crazy, just enough to help the marinade really get in there.

Now grab a large bowl or a zip-top bag—whatever you prefer. Start building your marinade.

Pour in the olive oil, balsamic vinegar, and Worcestershire sauce. Add your Montreal steak seasoning—don’t be shy here, this is where a lot of the flavor comes from. Toss in the Northern Italian with basil and Romano dressing, then go in with your fresh herbs: basil, rosemary, and parsley.

If your herbs are slightly wilted, it’s fine. As long as they’re not dried out, they’ll still bring great flavor.

Add a small drizzle of honey—about a tablespoon to a tablespoon and a half. This helps everything caramelize beautifully on the grill later.

Mix everything together really well.

Place your London broil into the marinade. If you’re using a bag, squeeze out as much air as possible before sealing. This helps the marinade stay in contact with the meat.

Pop it into the fridge for a couple of hours. If you have time, flip it over halfway through so both sides soak evenly.

When you’re getting close to cooking, take it out about an hour before grilling so it comes to room temperature.

Preheat your grill to medium-high heat. Place the meat on the grill and cook until you reach your desired doneness.

Once it’s done, let it rest before slicing.

When slicing, go thin and cut against the grain. This makes a huge difference in how tender each bite feels.

Serving Suggestions

• Serve with roasted potatoes and grilled vegetables for a simple, balanced meal
• Slice thin and add to a fresh salad with balsamic drizzle
• Pair with garlic bread or crusty bread to soak up all the juices

Storage Tips and Reheating

• Store leftovers in an airtight container in the fridge for up to 3–4 days
• This recipe is freezer-friendly—slice first, then freeze for easier reheating
• To reheat, warm gently in a pan over low heat or in the oven covered with foil
• Avoid microwaving too long—it can make the meat tough

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