London broil on the grill bobby flay delivers smoky, tender results with bold, restaurant-level flavor. This approach turns a simple flank steak into a showstopping centerpiece for backyard cooking.
Chef Bobby Flay often highlights direct heat searing and smart seasoning to maximize crust while keeping the interior juicy and easy to slice.
| Aspect | Key Detail | Bobby Flay Style | Pro Tip |
|---|---|---|---|
| Cut | London broil is typically flank or top round | Flank for more flavor, top round for leaner slices | Score edges to prevent curling |
| Grill Method | Direct high heat | Sear 4–5 minutes per side | Use a two-zone setup for flexibility |
| Internal Temp | Medium-rare around 130–135°F | Pull at 125°F for carryover rise | Rest 5–10 minutes before slicing |
| Seasoning | Simple salt, pepper, garlic, herbs | Add smoked paprika for depth | Oil the steak, not the grates |
Perfect Grill Setup for London Broil
Bobby Flay recommends a clean, hot grill with steady airflow to build flavor through browning.
Arrange coals or burners for direct heat and keep a cooler zone nearby in case the steak needs finishing.
Use a grill brush, tongs, and a reliable thermometer to manage temperature and avoid guesswork.
Marinade and Seasoning Strategies
Building Flavor Under the Surface
Salt early or use a dry brine to improve tenderness, while acid-based marinades can be brief to avoid mushiness.
Combine garlic, citrus, soy, and herbs for a balanced profile that complements the char without masking the beef.
Last-Minute Grilling Prep
Pat the surface dry, apply a light oil, and season just before grilling to encourage a clean, flavorful crust.
Grilling Techniques Bobby Flay Swears By
High direct heat creates the signature crust, while quick handling keeps the interior from overcooking.
Use a two-zone fire, initial sear on the hot zone, then move to indirect if you need to control final doneness.
Minimize pressing or frequent flipping to preserve juices and maintain grill marks for presentation.
Serving, Slicing, and Pairing
Slice against the grain into thin strips for tenderness, and serve with bright sides like grilled vegetables or citrus salad.
Pair with bold reds or crisp lagers that cut through the richness and highlight the smoky char.
Grill Ready Habits for London Broil
- Pat dry and season just before grilling for better crust
- Preheat grill to high and create a two-zone fire
- Sear 4–5 minutes per side, then check temperature early
- Rest 5–10 minutes and slice against the grain
- Pair with bold sides and wines that match smoky notes
FAQ
Reader questions
How do I avoid a tough, chewy London broil on the grill?
Use a well-scored flank or top round, salt in advance, avoid overcooking past medium-rare, and always slice against the grain.
Can I use a cast iron or grill pan if I do not have a gas or charcoal grill?
Yes, a ripping hot cast iron or ribbed grill pan on high heat mimics direct grill sear and works well for a smaller steak.
What is the ideal internal temperature and rest time for juicy slices?
Pull at 125°F for medium-rare, tent loosely, and rest 5–10 minutes to let juices reabsorb before slicing.
How long can I store marinated london broil in the fridge before grilling?
Keep marinated steak in a sealed bag for up to 24 hours, and allow it to come to room temperature for 20–30 minutes before grilling.