London Broil

London Broil

126 Reviews 8 Pics
  • Prep

    10 m
  • Cook

    10 m
  • Ready In

    4 h 20 m
Recipe by  Stella

“A zesty and flavorful summertime favorite. This recipe should marinate a 1 to 1 1/2 pound cut. Triple the recipe for four pounds.”

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Adjust Servings

Original recipe yields 3 to 4 servings



  1. Score top and bottom of meat with a 1 1/2 inch square pattern, and score the side. Sprinkle meat liberally with unseasoned meat tenderizer, then pierce with fork 1/8 inch apart and at least half-way through the meat on both sides. Sprinkle lightly with water, and rub in tenderizer. Place on a plate, cover, and set aside for an hour.
  2. In a small bowl, mix together oil, lemon juice, seasoned salt, lemon pepper, garlic, parsley, and tarragon vinegar. Pour marinade over meat, reserving a portion to be used for brushing (Note: DO NOT mix the reserved marinade with the meat; set aside for later). Pour remaining marinade over meat, recover dish and refrigerate for three hours, turning every half hour.
  3. Preheat grill for hot heat.
  4. Lightly oil grate, and position it 2 inches above the coals. Place meat on grill, and cook for 5 minutes. Turn meat over, brush with marinade, and cook for another 5 minutes.

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Reviews (126)

Rate This Recipe


Skipped the MSG, used olive oil instead of vegetable oil, used red wine vinegar instead of terragon vinegar. Marinated for 4 nights. Cooked out on the grill. All I can say is WOW!!! Fabulous!! Even the kids were fighting over the last piece. Will make this one again and again!!

Robbie Rice

Robbie Rice

I altered the recipe by broiling the meat in the oven, then topping the broiled, sliced meat with a red wine/mushroom sauce. Absolutly wonderful!



I may be one of the few people on here to give this two stars, but this just wasn't very good. London broil is a tough meat, so first off you really need to marinate it for at least 24 hours. I usually marinate it 48 hours which is what I did with this particular marinade. I used olive oil instead of veg. oil (personal perference) and since I didn't have tarragon vinegar, used a mix of tarragon and white wine vinegar (as that's a bit on the mild side). Well, with all that having been done I must say the taste just wasn't there. I'm not sure if it was an incorrect mix of herbs and spices or if the meat tenderizer (something I normally don't use) threw it off, but I definitely won't make this again...

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Amount Per Serving (3 total)

  • Calories
  • 487 cal
  • 24%
  • Fat
  • 32.5 g
  • 50%
  • Carbs
  • 2.4 g
  • < 1%
  • Protein
  • 44.6 g
  • 89%
  • Cholesterol
  • 113 mg
  • 38%
  • Sodium
  • 1192 mg
  • 48%

Based on a 2,000 calorie diet



previous recipe:

London Broil II


next recipe:

Slow Cooker London Broil