FREE 5-Ingredient Recipe EBook

• Why You’ll Love My Grilled London Broil
• Ingredients & Substitutions
• How To Cook London Broil On The Grill
• How Long To Grill London Broil?
• My Tips For Tender Results
• Marinade Variations
• Storage & Meal Prep
• Serving Suggestions
• Grilled London Broil Recipe card
• Recipe Reviews

I make baked London broil all year, but when the weather warms up and the sun starts shining, it’s time to fire up the grill. My grilled London broil uses a marinade that’s similar to my baked version, with just a few swaps. It’s been the perfect excuse for me to experiment this summer! And now you get to enjoy those warm, sunny days with a tasty twist on a budget-friendly cut of beef.

Why You’ll Love My Grilled London Broil

• Savory, tangy marinade – It’s similar to my go-to steak marinade , but kicked up a notch with fresh herbs and a splash of Worcestershire sauce for extra depth. You’ll love the sweet, tangy, and herby flavors.
• Extra juicy and tender steak – I’ve been cooking steaks of all kinds for ages — New York strip , filet mignon , sirloin , tomahawk , you name it. And I’ll show you my best tips for a perfect grilled London broil every time. I only accept next-level juiciness.
• Perfect any day of the week – It might sound fancy (great for special occasions), but this dish is actually easy enough (and affordable enough ?) to enjoy for a weeknight dinner .

Ingredients & Substitutions

Here I explain the best ingredients for grilling London broil, what each one does in my recipe, and substitution options. For measurements, see the recipe card .

• Flank Steak – London broil was originally made with flank steak, and that’s what I used here. But these days, the name is more about the cooking method than the cut of meat. You might see butchers label top round steak, Coulotte, or other cuts as London broil, and those work great, too.
• Oil – I use olive oil to lock in moisture. Avocado oil makes a good substitute.
• Balsamic Vinegar – This key ingredient tenderizes the meat. My other version uses lemon juice for this purpose and you certainly can use it for grilled London broil, too, but this time I opted for balsamic. Apple cider vinegar or red wine vinegar would achieve a similar effect, with a different flavor.
• Coconut Aminos – This adds flavor and balances the acidic vinegar. Low sodium soy sauce is fine to substitute, but I prefer aminos because I limit soy — plus it adds a nice hint of sweetness.
• Worcestershire Sauce – For umami flavor and a hint of sweetness in the grilled London broil marinade! I like this brand , which is gluten-free. If you don’t have any, you can just increase the coconut aminos, but nothing beats the original.
• Garlic – When I’m in a rush, I’ll sometimes use the a tablespoon of the jarred stuff , but let’s be real, nothing beats fresh garlic.
• Fresh Herbs – Fresh rosemary and thyme pair best with this cut. I’ve also made this recipe using 1 teaspoon each of dried herbs instead of 1 tablespoon each of fresh. Or use 2 teaspoons of my Italian seasoning .
• Spices – Sea salt, black pepper, and crushed red pepper flakes for flavor and heat.

How To Cook London Broil On The Grill

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .

1. Make the marinade. In a small bowl, whisk together the olive oil, coconut aminos, balsamic vinegar, Worcestershire sauce, minced garlic, sea salt, black pepper, rosemary, and thyme.
2. Marinate the steak. Pat the steak dry with paper towels and place it in a zip lock bag. Pour in the marinade, seal, and massage the marinade into the steak. Marinate in the fridge.

1. Grill to perfection. When you’re ready to grill, take the steak out of the fridge beforehand and preheat the grill to high heat. Grill London broil for 2 minutes on each side with the lid closed. Then, lower the heat and cook until it’s done to your liking (see my time chart below).
2. Rest and slice. Transfer the steak to a cutting board, let it rest, then slice thinly. Enjoy!

How Long To Grill London Broil?

London broil grill time depends on how you like it cooked. Most of my family likes it medium-rare, so I cook it for 2 minutes per side on high heat, followed by 9-10 minutes at lower heat. If you prefer it more or less done, check out my time chart below.

*Note: These grill times are based on a 1 inch thick steak, and the temperature is when you’d remove it from the grill. The internal temp will rise another 5 degrees while resting.

My Tips For Tender Results

• Marinate for as long as you can, but not over 24 hours. My bare minimum is 2-3 hours, but it’s even better closer to the 24 hour mark. Just don’t go over, or it starts to taste mushy.
• Bring the steak to room temperature before grilling. I always let it sit out for about 30 minutes. This helps it cook more evenly and leaves it more juicy.
• Let any extra marinade drip off before placing the London broil on the grill. Extra oil dripping down can cause flare-ups, so be careful!
• Use a meat thermometer to nail the perfect doneness. Grilling London broil for too long can make it tough, so aim for medium-rare to medium doneness. My time chart above is a good starting point, but go by the internal temp if you can — times can vary depending on exactly how hot your grill gets and how long you keep the lid open (to add the steak and flip it) . I like to use my probe thermometer , so that I don’t have to open the lid to check.
• Slice thinly against the grain. This breaks up the muscle fibers, making every bite super tender. Just look at which way the grains run and cut in the opposite direction.

Marinade Variations

Grilled London broil definitely needs a good marinade, even if you don’t use the one I did. I always include oil for richness, plus something acidic (like vinegar) and salt to tenderize. Try one of these if you want some different flavors:

• Chimichurri – Whip up my chimichurri sauce and use 1 cup per pound of steak.
• Montreal – Swap the herbs and spices above for 1 teaspoon of my Montreal steak seasoning .
• Fajita – Use my sheet pan fajita recipe (with oil, lime juice, and fajita seasoning ) and marinate the steak instead of cooking it right away. So good!
• Teriyaki – For a sweet and savory vibe, I marinate in teriyaki sauce , with a little extra minced garlic and ginger.
• Garlic Lime – Check out my flank steak tutorial and use the lime marinade from there.

Storage & Meal Prep

• Store: Keep leftovers in an airtight container in the refrigerator. They’ll stay good for 3-5 days. I like to repurpose them in my steak salad for a quick and easy lunch.
• Meal prep: This recipe is perfect for meal prep the day before, since you can marinate it for up to 24 hours. Sometimes I mix up the marinade several days ahead and just add the steak the day before.
• Reheat: You can reheat your London broil on the grill again over indirect heat, or pop it in the oven for about 10 minutes.

Serving Suggestions

Grilled London broil calls for some summery sides! Here are some of my tasty favorites:

• Grilled Vegetables – My faves in the summer are grilled eggplant or grilled zucchini , although this time I made grilled cauliflower (pictured above). But if you want a veggie that pairs incredibly with the flavors in this grilled London broil recipe, make my balsamic brussels sprouts .
• Potatoes – You can grill them, but I like to roast potatoes in the air fryer while I’m grilling the steak. It’s just less fuss.
• Salad – I love a grilled peach salad or strawberry spinach salad for those summery vibes.

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

• 1 lb Flank steak (~1 inch thick) ▢
• 1/3 cup Olive oil ▢
• 1/4 cup Coconut aminos ▢
• 1/4 cup Balsamic vinegar (or low-sodium soy sauce) ▢
• 2 tbsp Worcestershire sauce ▢
• 6 cloves Garlic (minced; ~1 tablespoon) ▢
• 1 tsp Sea salt ▢
• 1/2 tsp Black pepper ▢
• 1/4 tsp Crushed red pepper flakes ▢
• 1 tbsp Fresh rosemary (chopped) ▢
• 1 tbsp Fresh thyme ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. Pat the steak dry with paper towels and place it in a zip lock bag.
2. In a small bowl, whisk together the olive oil, coconut aminos, balsamic vinegar, Worcestershire sauce, minced garlic, sea salt, black pepper, rosemary, and thyme.
3. Pour the marinade over the steak. Seal the bag and press out the excess air. Massage the marinade into the steak with your hands, on the outside of the bag. Refrigerate for at least 2-3 hours , up to 24 hours.
4. When ready to grill, remove the steak from the fridge 30 minutes before cooking. Preheat the grill to high heat (500 degrees F) for 15 minutes .
5. Place the steak onto the grill. Close the lid and sear for 2 minutes . Flip the steaks over, close the lid again, and sear for 2 more minutes .
6. Reduce heat to low. Continue to grill London broil with the lid closed until it reaches your desired doneness. For a 1-inch-thick steak: 7-8 minutes (120 degrees F) for rare, 9-10 minutes (130 degrees F) for medium rare, 11-12 minutes (140 degrees F) for medium, 13-14 minutes (150 degrees F) for medium well, or 15-16 minutes (160 degrees F) for well done. The internal temperature will increase by an additional 5 degrees when resting in the next step.
7. Transfer the steak to a cutting board and let it rest for 10 minutes . Slice thinly against the grain.

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

Maya’s Recipe Notes

Serving size: 1/4 pound, or 1/4 of entire recipe

Nutrition info uses half of the marinade, as at least half is discarded.

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Grilled London Broil

Free Printable: Low Carb & Keto Food List

• Want The Keto Cheat Sheet Printable PDF System?
• The Basic Keto Meal Formula
• Understanding Macros
• Keto Food Swaps
• Keto Food List
• Electrolyte Basics
• Keto Diet Types
• Want The Keto Cheat Sheet Printable PDF System?
• Recipe Reviews

Even though I have a great guide to starting a keto diet , people often ask me for a quick keto cheat sheet they can use. That’s why I created this simple keto diet cheat sheet , so that you can have all the info you need handy. We’ll cover the basic keto formula for building meals, foods to eat and to avoid, delicious keto swaps for high-carb foods, electrolyte basics, and 4 ways to follow the keto lifestyle.

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2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ foods) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
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The Basic Keto Meal Formula

Eating keto doesn’t have to be complicated! While there are plenty of delicious easy keto recipes to choose from, you don’t even have to cook from a recipe to get started.

Simply follow the keto cheat sheet formula of protein + veggie + fat for your meals.

Be sure to choose a moderate amount of protein, only low carb vegetables (mostly ones that grow above ground), and generous fat to attain an optimal macro ratio. That’s approximately 60-75% of calories from fat, 20-25% protein, and 5-10% from carbohydrates. The table below will give you ideas for what to choose.

Understanding Macros

Macros are macronutrients for short. They include fat, protein, and carbohydrates.

You can calculate your own macros using the macro calculator , but the macro keto cheat sheet below will explain how to look at macros when following a keto lifestyle.

Carbs Are A Limit.

Keeping carbs low is what gets you into ketosis and keeps you there. Ketosis means that you’re using fat as your primary energy source instead of sugar, and requires keeping carbs very low.

A good starting point is 20-25 grams net carbs per day, but you can experiment after a few weeks to see if your body stays in ketosis at higher levels. People who are very active may be able to do more and stay in ketosis, up to around 50 grams per day.

“Carbs are a limit” means that you set a limit for how many carbs to eat per day and don’t exceed it. You don’t have to hit that limit, so if you’re under that’s okay, just don’t go over. Ideally most of your carbs would come from low carb vegetables, and if you’re eating enough veggies, you’ll usually get close to the limit naturally.

A common misconception is that reaching ketosis requires a certain macro ratio, but it’s really only restricting your carb intake that gets you there [ * ]. In the absence of sufficient carbs to use as energy, the body will switch to using fat as fuel. This is called the metabolic state of ketosis.

Protein Is A Goal.

Protein is made up of amino acids, the building blocks of all our cells. It’s a crucial for keeping our muscles strong and for many cellular functions [ * ].

“Protein is a goal” means that you always want to eat enough protein to reach the goal each day, but not exceed it too much. You want enough for your needs, but excess protein can trigger gluconeogenesis, which is protein being converted to sugar [ * ] and can kick you out of ketosis.

Fat Is A Lever.

Fat is the primary macronutrient in a keto lifestyle, because being in ketosis means that fat is your primary fuel source. Fat as a fuel source will come from your food, and if you are losing weight, from your body.

A big advantage of a keto lifestyle is the high fat intake. It keeps you full and satisfied, making it easier to stick to, and using it as the primary fuel source makes it easier on your body to burn body fat, with a lower chance of breaking down your muscle (provided you get enough protein).

Aside from reaching your protein goal and limiting your carbs, the remainder of your calories on a keto diet comes from fat.

Don’t fear fat – it’s your main energy source on keto, and getting enough of it trains your body to use fat for fuel instead of sugar. That means that as long as you are not overdoing your overall calorie intake, you’ll efficiently burn your body fat for fuel as well.

“Fat is a lever” means that you can increase or decrease your fat intake depending on your goals and hunger levels. Increase it (along with exercise) to gain muscle, or decrease it to lose weight.

Keto Food Swaps

One of my favorite challenges is creating recipes, or just discovering, keto food swaps. These are delicious keto replacements for traditionally high-carb or high-sugar foods.

So, I created this keto diet cheat sheet with all the swaps in one place! I also have more keto food swaps in my Easy Keto Cookbook .

Keto Swaps For Breakfast

Keto Swaps For Bread

Keto Swaps For Meals & Side Dishes

Keto Swaps For Snacks & Sauces

Keto Swaps For Cooking & Baking

Keto Swaps For Drinks

If you’re looking specifically for keto alcohol options, browse the full keto alcohol guide .

Keto Food List

When looking for a keto cheat sheet printable, the most-requested information is a keto food list.

The great thing is that keto doesn’t have to feel restrictive. It’s incredibly satisfying and there’s such a wide variety of foods you can eat!

Foods To Eat On Keto

• Leafy greens – Such as spinach, chard, and lettuce.
• Above-ground veggies – Such as peppers, zucchini, and cauliflower.
• Full-fat cream & cheese – Such as heavy cream, sour cream, and full-fat hard cheeses.
• Natural meats – Such as beef, lamb, and pork.
• Berries – Such as raspberries, blackberries, and strawberries.
• Avocados
• Unsweetened nut milks – Such as almond milk and coconut milk.
• Almond flour and coconut flour
• Eggs
• Healthy fats – Such as coconut oil, avocado oil, olive oil and butter.

Foods To Avoid On Keto

• White flour & sugar
• Rice & grains – Such as barley, wheat, and corn.
• Milk & yogurt – Such as fruit on the bottom yogurt, sweetened Greek yogurt, and all milk.
• Cereal
• Processed food – Such as granola bars, candy
• Most fruit – Such as apples, bananas, and grapes
• Hydrogenated fats – Such as vegetable oil, soybean oil, and margarine
• Sweetened beverages & condiments – Such as soda, ketchup, and sweet dressings
• Starchy veggies – Such as peas, carrots, and beets.
• Potatoes – Such as sweet potatoes and white potatoes.

That’s the short keto diet cheat sheet version of all the keto food categories, but I recommend downloading the full Keto Cheat Sheet System. It includes a super detailed printable keto food list with over 100 items, including 2 color-coded pages with net carb counts, along with 6 more pages of keto cheat sheets:

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Electrolyte Basics

Getting enough electrolytes is crucial for anyone, but especially so on a keto diet. The reason is that ketosis has a diuretic effect, which increases excretion of water and electrolytes, especially sodium [ * ]. This is often the cause of the keto flu.

For more details on electrolytes and avoiding keto flu, check out the full keto flu guide here .

The important thing to know about electrolytes is that replenishing them will keep keto flu away and keep your body functioning well. I always recommend an electrolyte drink and whole food sources of anything your body needs before resorting to supplements, so I made a list of what to eat to get each of the 3 major electrolytes – sodium, magnesium and potassium.

Here’s your keto diet cheat sheet for getting electrolytes from food:

Keto Diet Types

People follow a keto lifestyle for different reasons. Some do it just to lose weight, others are after better overall health, increased energy, and reduced inflammation.

Strictly speaking, the defining factor of a keto diet is the metabolic state of ketosis, which is achieved by restricting carbs. However, many people (myself included) also reduce or eliminate processed, inflammatory, or low-nutrient foods.

Below is your keto cheat sheet summary of the different ways that people follow keto. You choose what works best for your goals and lifestyle!

• Strict Keto – Up to 20-30g net carbs daily, count all calories and macros, and eat clean, unprocessed foods.
• Lazy Keto – Up to 20-30g net carbs daily, and track only net carbs OR eat keto foods without tracking.
• Dirty Keto – Up to 20-30g net carbs daily, with “if it fits your macros” approach including processed foods.
• Low Carb – Up to 50-100g net carbs daily, less strict.

For a more detailed listing of these different types of keto with pros and cons, grab the Easy Keto Cheat Sheet Printable PDF below!

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ swaps) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System (75 pages, Only $37!)

Grilled London Broil

My grilled London broil is so easy, juicy and tender, thanks to a flavorful marinade of olive oil, vinegar, garlic, herbs, and spices.

Scan this QR code with your phone’s camera for the full recipe, including tips, step-by-step photos, and storage, or to save it to your account. You can also find it at: https://www.wholesomeyum.com/grilled-london-broil/

Ingredients

• 1 lb Flank steak (~1 inch thick)
• 1/3 cup Olive oil
• 1/4 cup Coconut aminos
• 1/4 cup Balsamic vinegar (or low-sodium soy sauce)
• 2 tbsp Worcestershire sauce
• 6 cloves Garlic (minced; ~1 tablespoon)
• 1 tsp Sea salt
• 1/2 tsp Black pepper
• 1/4 tsp Crushed red pepper flakes
• 1 tbsp Fresh rosemary (chopped)
• 1 tbsp Fresh thyme

Instructions

1. Pat the steak dry with paper towels and place it in a zip lock bag.
2. In a small bowl, whisk together the olive oil, coconut aminos, balsamic vinegar, Worcestershire sauce, minced garlic, sea salt, black pepper, rosemary, and thyme.
3. Pour the marinade over the steak. Seal the bag and press out the excess air. Massage the marinade into the steak with your hands, on the outside of the bag. Refrigerate for at least 2-3 hours , up to 24 hours.
4. When ready to grill, remove the steak from the fridge 30 minutes before cooking. Preheat the grill to high heat (500 degrees F) for 15 minutes .
5. Place the steak onto the grill. Close the lid and sear for 2 minutes . Flip the steaks over, close the lid again, and sear for 2 more minutes .
6. Reduce heat to low. Continue to grill London broil with the lid closed until it reaches your desired doneness. For a 1-inch-thick steak: 7-8 minutes (120 degrees F) for rare, 9-10 minutes (130 degrees F) for medium rare, 11-12 minutes (140 degrees F) for medium, 13-14 minutes (150 degrees F) for medium well, or 15-16 minutes (160 degrees F) for well done. The internal temperature will increase by an additional 5 degrees when resting in the next step.
7. Transfer the steak to a cutting board and let it rest for 10 minutes . Slice thinly against the grain.

Maya’s Recipe Notes

Serving size: 1/4 pound, or 1/4 of entire recipe

Nutrition info uses half of the marinade, as at least half is discarded.

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. :)