Grilled London Broil
Growing up in the Bronx in the 1970s, we didn’t have a grill, but that didn’t stop my mom from creating something special for us on those big celebration nights: London Broil. She’d marinate the steak just right, then slide it under the broiler, filling our small apartment with the rich, savory smell of sizzling beef. Years later, I’ve taken that same recipe and brought it outside to the grill, blending childhood memories with my love for barbecue. This dish is more than just a meal—it’s a connection to family, a reminder of Mom’s hard work, and a celebration of simple, timeless flavors.
From a Bronx Apartment to the Backyard Grill – A Classic Steak Worth Celebrating
Glenn Connaughton
4
10 minutes
15 minutes
340
American
Main Dish
London Broil, a beloved dish that rose to popularity in mid-20th century America, is less about the cut and more about the preparation. Traditionally made with flank steak or top round roast, this recipe involves marinating the meat to tenderize and infuse flavor before quickly broiling or grilling to perfection. In our Bronx apartment in the 1970s, my mom worked magic under the broiler, creating a dish that felt like a feast. Today, I honor her recipe by grilling it outdoors, blending nostalgia with smoky flavor. Sliced thin against the grain, it’s tender, juicy, and perfect for special occasions. #revolutionbbq
Ingredients
1 1/2 to 2-pound flank steak
1/2 cup low sodium soy sauce
1/4 cup vegetable oil
1/4 cup red wine vinegar
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried thyme
1/4 teaspoon black pepper
Directions
In a mixing bowl, combine the soy sauce, vegetable oil, red wine vinegar, Worcestershire sauce, Dijon mustard, garlic, oregano, thyme, and black pepper. Whisk together until well combined.
Place the flank steak in a shallow dish or large resealable plastic bag. Pour the marinade over the steak, making sure to coat all sides. Cover the dish or seal the bag and marinate in the refrigerator for at least 4 hours or up to overnight.
Preheat the grill to high heat.
Remove the steak from the marinade and discard the remaining marinade. Place the steak on the grill grates.
Grill the steak over high heat, flipping it every 2 minutes for a total of 5 to 6 minutes per side for medium-rare, or until your desired doneness is achieved. Keep an eye out for flare-ups and move the steak as needed to prevent it from burning.
Remove the steak from the broiler or grill and let it rest for 5 minutes before slicing.
To serve, slice the steak across the grain into thin slices. Serve with your favorite sides, such as roasted potatoes or vegetables.
