Succulent Blackstone London Broil

If you ask me, London broil cooked on a Blackstone griddle is one of the smartest ways to cook this cut of beef.

This tried-and-true steak dinner brings together the rich taste of marinated beef with the perfect char you can only get from cooking on a flat top. The meat comes out nicely browned on the outside while staying pink and juicy in the middle.

The high heat of the Blackstone gives you those nice grill marks and caramelized bits that add so much flavor. A simple marinade with garlic and herbs helps tenderize the meat and adds just the right seasoning.

It’s a no-fuss meal that’s perfect for feeding a hungry family, and the leftovers make amazing sandwiches the next day.

What Kind of Steak Should I Use?

London broil isn’t actually a cut of meat – it’s a cooking method that works great with several different beef cuts. The most common choices are top round steak, flank steak, or skirt steak, and each brings something different to the table. Top round is usually the most budget-friendly option and has a lean, firm texture that’s great for slicing thin. Flank steak has more intense beef flavor and a noticeable grain that you’ll want to cut against for the most tender results. If you’re going with skirt steak, you’ll get the richest, beefiest flavor of the three, though it’s typically the priciest option. Just remember that whichever cut you choose, letting it rest for about 10 minutes after cooking and slicing against the grain will give you the most tender results.

Options for Substitutions

This recipe is pretty flexible and you can make several swaps if needed:

• London broil cut: While the recipe calls for London broil, you can use any of these cuts: flank steak, skirt steak, or top round steak. Just remember that cooking times might vary slightly depending on the thickness of your cut.
• Soy sauce: If you need a gluten-free option or are out of soy sauce, try coconut aminos or tamari. You can also use Worcestershire sauce mixed with a bit of water, though the flavor will be slightly different.
• Balsamic vinegar: Red wine vinegar or apple cider vinegar can work in place of balsamic. If using these substitutes, add 1 teaspoon of honey or brown sugar to make up for balsamic’s natural sweetness.
• Extra virgin olive oil: Any neutral cooking oil like avocado oil or vegetable oil will work fine here. Just avoid oils with low smoke points since this is a high-heat cooking method.
• Fresh garlic: If you’re out of fresh garlic, you can use 1 teaspoon of garlic powder instead of the 3 cloves. In a pinch, 1½ teaspoons of pre-minced garlic from a jar will also do the job.
• Parsley garnish: Feel free to skip the parsley or swap it with fresh cilantro or chives – it’s mainly for adding a pop of color and fresh flavor at the end.

Watch Out for These Mistakes While Grilling

The biggest mistake when cooking London broil on a Blackstone is not letting the meat come to room temperature before grilling – take it out of the fridge at least 30 minutes beforehand to ensure even cooking from edge to center. Another common error is slicing the meat with the grain instead of against it, which can make even a perfectly cooked London broil tough and chewy – always cut across the grain at a 45-degree angle for the most tender results. The timing of your flip is crucial too – resist the urge to constantly turn the meat and instead let it develop a nice crust on each side, about 5-7 minutes per side for medium-rare, depending on thickness. For the juiciest results, let the meat rest for 10-15 minutes after cooking, as cutting into it too soon will cause all those flavorful juices to run out onto your cutting board instead of staying in the meat.

What to Serve With London Broil?

This juicy grilled London broil calls for some classic steakhouse-style sides to round out your meal. A baked potato loaded with butter and sour cream or crispy roasted potatoes make perfect partners for the meat. Since London broil has such a rich flavor, I like to balance it with something green – sautéed asparagus, roasted broccoli, or a simple garden salad all work great. For a complete meal, you might want to add some sautéed mushrooms and onions on top of the steak, which complement the meat’s savory taste. And don’t forget some crusty bread on the side to soak up any extra juices and cowboy butter!

Storage Instructions

Keep Fresh: Got leftover London broil? Place it in an airtight container and pop it in the fridge for up to 3 days. Pro tip: slice it only when you’re ready to eat to help keep the meat juicy. If you’ve already sliced it, no worries – just store the slices in their own juices to maintain moisture.

Freeze: This London broil freezes really well for future meals. Wrap it tightly in plastic wrap, then aluminum foil, or place it in a freezer bag with the air squeezed out. It’ll keep its quality for up to 3 months in the freezer. Just remember to label it with the date!

Reheat: To keep your London broil tender when reheating, warm it gently in a skillet over medium-low heat with a splash of beef broth or butter. You can also wrap it in foil and heat in the oven at 250°F for about 20 minutes. Try to avoid the microwave if possible, as it can make the meat tough.

Preparation Time	15-30 minutes
Cooking Time	20-30 minutes
Total Time	2 hours 35 minutes – 3 hours
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2200-2400
• Protein: 150-160 g
• Fat: 160-170 g
• Carbohydrates: 20-25 g

Ingredients

• 2 lb london broil (or flank, skirt, or top-round steak)
• 3 minced garlic cloves
• 1/4 cup soy sauce
• 1/4 cup olive oil, plus 1 tbsp
• 1/4 cup balsamic vinegar
• 1 tsp paprika
• 1/2 tsp kosher salt
• 1/2 tsp black pepper
• Chopped parsley for garnish
• Cowboy butter (optional, for serving)

Step 1: Make the Marinade

• 3 minced garlic cloves
• 1/4 cup soy sauce
• 1/4 cup olive oil
• 1/4 cup balsamic vinegar
• 1 tsp paprika
• 1/2 tsp kosher salt
• 1/2 tsp black pepper

In a small bowl, combine the minced garlic, 1/4 cup soy sauce, 1/4 cup olive oil, 1/4 cup balsamic vinegar, paprika, kosher salt, and black pepper.

Stir until thoroughly mixed, making sure the garlic and spices are well incorporated into the liquid.

Step 2: Marinate the Steak

• 2 lb London broil (or flank, skirt, or top-round steak)
• marinade from Step 1

Place the London broil in a zippered plastic bag and pour the marinade (from Step 1) over the steak.

Seal the bag, squeezing out any excess air, and massage the marinade into the steak.

Refrigerate for at least 2 hours, or up to overnight, to allow the flavors to thoroughly penetrate.

Step 3: Bring Steak to Room Temperature and Preheat Oven

• marinated London broil from Step 2

Remove the marinated London broil from the refrigerator about 30 minutes before you plan to cook it, leaving it in the bag to come to room temperature.

Meanwhile, preheat your oven to broil and position the oven rack in the middle.

This will help the steak cook more evenly.

Step 4: Sear the Steak

• marinated London broil from Step 2
• 1 tbsp olive oil

Take the London broil out of the marinade and discard the excess liquid.

Heat 1 tablespoon of olive oil in a large skillet over high heat.

Once the oil is hot and shimmering, sear the steak on both sides until nicely browned, about 1-2 minutes per side.

I find that using a heavy skillet, like cast iron, helps develop a better crust.

Step 5: Broil the Steak

• seared London broil from Step 4

Transfer the skillet with the seared steak to the middle rack of the preheated oven.

Broil for 10-12 minutes, flipping the steak halfway through, until the internal temperature reaches 135°F for medium rare or your desired doneness.

Keep an eye on the steak to avoid overcooking, as oven broilers can vary in strength.

Step 6: Rest and Serve the London Broil

• chopped parsley for garnish
• cowboy butter (optional, for serving)

Remove the London broil from the oven and let it rest on a cutting board for 10 minutes; this helps retain its juices.

When ready to serve, thinly slice the steak against the grain into 1/4-inch pieces.

Garnish with chopped parsley and, if you like, top with cowboy butter for an extra burst of flavor.

Personally, I always let my steak rest before slicing—it makes all the difference for juiciness!