Top Round London Broil Grill Recipe: Marinade-Infused Char Every Time

Grilling top round London broil requires precision and patience to achieve that perfect char and tender bite. This method transforms a lean cut into a juicy, flavorful centerpiece worthy of any dinner table.

With a simple marinade and high heat, you’ll create a dish that delivers restaurant-quality results every time. The key is in the timing and technique, ensuring each slice is packed with smoky depth.

Ingredients for Top Round London Broil Grill

Lean, flavorful top round gets a bold marinade boost before hitting the grill.

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The beef is the foundation. Opt for top round London broil with visible marbling—this ensures tenderness after grilling. Whole Foods or Costco typically carry well-trimmed cuts. Avoid pre-sliced versions, as they dry out quickly. A consistent 1-inch thickness guarantees even cooking. For restaurant-quality results, let the meat sit at room temperature for 30 minutes before grilling.

Short on Worcestershire? Extra soy sauce plus a dash of fish sauce (if not avoiding seafood) works in a pinch. No fresh herbs? Dried rosemary and thyme at one-third the amount are acceptable. Brown sugar can be replaced with honey or maple syrup for a slightly different profile. The vinegar is flexible—apple cider or balsamic both add great depth.

Marinate the beef for 4-12 hours—overnight delivers maximum flavor. Grilled London broil keeps well in the fridge for 3-4 days. Slice against the grain just before serving for optimal tenderness. Leftovers? Thinly slice and toss into salads or sandwiches.

Step-by-Step Instructions for Top Round London Broil

This method ensures maximum flavor penetration and perfect grill marks every time.

Step 1: Prepare the Marinade

In a large bowl, whisk together the 0.5 cup olive oil, 0.5 cup soy sauce, 2 tbsp Worcestershire sauce, 2 tbsp red wine vinegar, 1 tbsp Dijon mustard, 2 tbsp brown sugar, 1 tsp kosher salt, and 1 tsp black pepper until fully combined.

Add the 6 cloves garlic cloves, 2 tbsp fresh rosemary, and 1 tbsp fresh thyme, stirring to distribute the herbs evenly. The marinade should be fragrant with visible herb flecks throughout.

Step 2: Marinate the Top Round London Broil

Place the 2 lb Top Round London Broil in a resealable plastic bag or shallow dish and pour the marinade over it. Turn to coat completely, ensuring all surfaces are covered. Squeeze out excess air if using a bag, then seal tightly.

Refrigerate for at least 4 hours, but ideally overnight. This extended marinating time allows the flavors to deeply penetrate the meat. Turn the bag or stir the dish occasionally to redistribute the marinade.

Step 3: Grill to Perfection

Remove the Top Round London Broil from the marinade and let it sit at room temperature for 30 minutes before grilling. Discard the used marinade. Preheat your grill to high heat and clean the grates thoroughly.

Grill the London Broil for 5-7 minutes per side for medium-rare, or until the internal temperature reaches 135-140°F. The exterior should develop a deep, caramelized crust with distinct grill marks. Thinly slice the 0.5 whole red onion and grill alongside the meat for the last 2-3 minutes if desired.

Step 4: Rest and Slice

Transfer the grilled Top Round London Broil to a cutting board and let it rest for 10-15 minutes. This resting period allows the juices to redistribute throughout the meat, ensuring each slice is moist and flavorful.

Slice thinly against the grain, which shortens the muscle fibers and guarantees a tender bite. The slices should display a beautiful pink center with a richly browned exterior. Serve immediately with the grilled red onion on top.

Pro Cooking Tips for top round london broil grill

Heat Control

Preheat your grill to high heat (around 450-500°F) for a perfect sear. I use a Weber Genesis for even heat distribution. Clean grates prevent sticking and ensure beautiful grill marks.

Marinade Timing

Marinate the Top Round London Broil for 4-12 hours—overnight is ideal. This lean cut needs time to absorb the olive oil and soy sauce blend. I often prep it the night before for maximum flavor penetration.

Grilling Technique

Grill for 5-7 minutes per side for medium-rare. Use a meat thermometer to check for 135-140°F internal temperature. Resist the urge to flip too soon—let that crust form. 🔥

Resting Period

Always rest the meat for 10-15 minutes after grilling. This lets juices redistribute, ensuring each slice stays tender. I cover it loosely with foil to keep it warm.

Slicing Method

Slice thinly against the grain for maximum tenderness. The grain runs lengthwise in top round, so cut perpendicular to those muscle fibers. A sharp 8-inch chef’s knife makes this easy.

Pro Tip

For extra smoky flavor, add hickory chips to your grill. Soak them for 30 minutes first. This reminds me of my first backyard cookout—pure magic. ✨