Grilled Marinated London Broil Recipe: Wine-Infused Char With Garlic Depth

This London broil transforms with a bold red wine marinade and garlic that builds deep, complex flavor. The key is in the marination time—at least 4 hours for maximum impact.

Grilling over high heat creates a perfect char while keeping the inside tender and juicy. This proven technique delivers restaurant-quality results every time with minimal effort.

Ingredients for Grilled Marinated London Broil

Bold flavors from wine, garlic, and herbs transform this classic cut into something extraordinary.

[recipe_ingredient_scaler]

The steak quality is paramount here. London broil traditionally refers to top round or flank—look for 1 to 1.5-inch thickness with good marbling at your butcher or Whole Foods meat counter. Avoid pre-marinated cuts, as the salt content can interfere with flavor development. For the wine, a bold, dry red like Cabernet Sauvignon or Merlot provides the tannic backbone this marinade requires.

No red wine? Beef broth with 1 tbsp balsamic vinegar per cup offers a passable substitute. Fresh herbs are ideal, but dried at one-third the amount works—just rehydrate in the marinade. Low-sodium soy sauce prevents oversalting, though coconut aminos can replace it entirely. The Worcestershire can be omitted, but its umami depth is worth tracking down.

Marinate in the fridge for 4-24 hours—longer yields deeper penetration. The steak keeps 3-4 days post-grilling, though it’s best served fresh. Freeze uncooked marinated steak for up to 3 months, thawing overnight before grilling.

Step-by-Step Instructions for Grilled Marinated London Broil

Master the technique for maximum flavor infusion and perfect grill marks every time.

Step 1: Prepare the Marinade with Bold Flavors

In a large bowl, whisk together the 1.5 cups dry red wine, 0.5 cup olive oil, 0.25 cup soy sauce, 2 tbsp Worcestershire sauce, 1 tbsp Dijon mustard, and 2 tbsp balsamic vinegar until fully emulsified. The wine’s acidity tenderizes while the soy and Worcestershire build umami depth.

Add the 6 cloves minced garlic cloves, 2 tsp cracked black peppercorns, 1 tsp kosher salt, 2 tbsp chopped fresh rosemary, 1 tbsp fresh thyme, and 0.5 whole thinly sliced red onion. Stir to combine. The herbs will infuse their aromatic oils into the liquid, creating a complex flavor base.

Step 2: Marinate the London Broil for Optimal Tenderness

Place the 2 lb London Broil steak in a resealable plastic bag or shallow dish. Pour the marinade over the steak, ensuring it’s fully submerged. Massage the marinade into the meat for 1 minute to ensure even distribution. The wine and vinegar will begin breaking down the muscle fibers immediately.

Seal or cover and refrigerate for at least 6 hours, or preferably overnight. I’ve found that 12-24 hours yields the most pronounced flavor penetration. Turn the steak once halfway through marination to ensure all sides absorb the flavors equally.

Step 3: Grill to Achieve Perfect Char and Medium-Rare Doneness

Remove the steak from the marinade and let it sit at room temperature for 30 minutes before grilling. Pat it dry with paper towels—this ensures a good sear rather than steaming. Preheat your grill to high heat (about 450-500°F) and oil the grates to prevent sticking.

Place the London Broil on the grill and sear for 4-5 minutes per side for medium-rare, or until the internal temperature reaches 130-135°F. You’ll see distinct grill marks forming—resist the urge to move the steak until it releases easily. The sugar in the balsamic vinegar will caramelize, adding a subtle sweetness to the char.

Step 4: Rest and Slice Against the Grain

Transfer the steak to a cutting board and tent loosely with foil. Let it rest for 10-15 minutes—this allows the juices to redistribute, ensuring a moist and flavorful result. The internal temperature will rise 5-10°F during this time (carryover cooking).

Slice thinly against the grain at a 45-degree angle for maximum tenderness. The grain runs lengthwise in London Broil, so cutting perpendicular to those muscle fibers shortens them, making each bite easier to chew. Serve immediately with any reserved marinade reduced to a sauce, if desired.

Storing and Reheating grilled marinated london broil

Refrigerator Storage

After grilling, let your steak cool to room temperature within 2 hours. I wrap slices in foil, then place in an airtight container with any collected juices. It’ll keep in the fridge at 40°F or below for 3-4 days. 🌿

Freezer Storage

For longer storage, flash-freeze individual slices on a tray first. Then transfer to a heavy-duty freezer bag with parchment between layers. Squeeze out excess air to prevent freezer burn. This method preserves quality for up to 3 months.

Stovetop Reheating

My preferred method: warm slices in a skillet over medium-low heat with 2 tbsp beef broth for 2-3 minutes per side. Cover to trap steam and restore moisture. Avoid high heat to prevent drying out.

Microwave Reheating

Place slices on a microwave-safe plate with a damp paper towel. Heat at 50% power for 1-2 minutes, checking and flipping halfway. This gentle approach keeps the meat tender and prevents rubbery texture.

Oven Reheating

Preheat oven to 275°F. Wrap steak in foil with 1 tbsp broth and warm for 10-15 minutes. This low-and-slow method works best for larger portions. 🔥

Serving Leftovers

Reheated London broil makes fantastic sandwiches or salads. Slice thin for Philly-style cheese steaks or chop for grain bowls. The wine marinade flavors actually deepen overnight, making leftovers a treat.