London Broil

Prep Time:
30 mins
Total Time:
9 hrs 30 mins

Try our easy recipe for cooking a tender London broil. Though its name might suggest broiling, we prefer to grill this big steak—after it has marinated for an hour in a tangy mixture of cola, red-wine vinegar, onion, and garlic. Be sure to let the meat rest when it comes off the heat to allow the juices to redistribute. Using a serrated knife, slice it thinly against the grain on a slight bias to serve beef that’s juicy, not tough.


  • 1 cup cola

  • ¼ cup red-wine vinegar

  • ½ small white onion, grated

  • 1 ½ tablespoons garlic, chopped (from 3 garlic cloves)

  • Coarse salt and freshly ground pepper

  • ¼ cup safflower oil, plus more for grill

  • 1 London broil (5 to 6 pounds; 2 ½ inches thick)


  1. Combine cola, vinegar, onion, garlic, 1 teaspoon pepper, and the oil in a bowl. Place steak in a large resealable plastic bag, and pour marinade over steak. Seal bag, pressing out excess air. Refrigerate at least 8 hours.

  2. Let steak (in bag) stand at room temperature 1 hour. Remove steak from marinade, and discard marinade. Brush off any remaining onion and garlic from steak to prevent burning, and season with 1 tablespoon salt and 1 teaspoon pepper.

  3. Meanwhile, preheat grill to medium-high, and brush grates with oil. Grill steak until internal temperature reaches 115 degrees for medium-rare (residual heat will continue to cook meat), 10 to 11 minutes per side. Transfer steak to a cutting board, and let rest, tented with foil, at least 15 minutes and up to 1 hour. Very thinly slice steak against the grain, and serve warm or at room temperature.

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