Teriyaki Marinated Steak London Broil

Teriyaki Marinated Steak – London Broil

When it comes to summer grilling, there’s one recipe that’s stood the test of time, been around forever and has kind of a cult following, even today. It’s Teriyaki Marinated Steak. You might just know it as London Broil. And it IS an American classic in spite of the name London Broil and that scrumptious Asiany marinade. More on that, below. I know I’m not alone in this memory, when way back in the 70s, on a pretty regular basis, my Mom would marinate up this Teriyaki Steak and Dad would cook it up outside on the grill.




Teriyaki Marinated Steak London Broil

Teriyaki Marinated Steak London Broil

My Dad was pretty much a master griller back in the day on his old Weber, and once finished, he’d proudly bring in this marinated London Broil in, all seared over a hot fire, dark and crusty on the outside, tender, and rare in the center. And that, folks, is just how you want it. As a matter of fact, Dad and I cooked this one up today! And the smell alone brought me right back in time…um where are those bell bottoms?!

About Teriyaki Marinated Steak – London Broil:

It’s really the marinade AND the grilling that makes this steak so absolutely delectable. I never knew where Mom got her recipe until  Yinzerella (I just love her – she’s a hoot!) wrote a post from the Williamsburg Cookbook on her blog, Dinner is Served 1972. I recognized it as the exact same recipe my Mother made; Mom picked up that cookbook on a vacation in the early ’70s and I still have it today. Obs, I didn’t look at it too closely or I might have seen it, so thanks Yinz for posting and reminding me of this wonderful recipe!

I did up the game on that marinade, it’s still a classic, just a bit “extra” because we have so many more ingredients available! So why not use Mirin instead of Sherry? Why not add in a few red pepper flakes and a dash of sesame oil…well you have the idea, and it’s all in the recipe, below. I need to note, no matter how good any marinade is, how much flavor it adds, scientifically it’s been proven that marinades don’t tenderize! It’s not overcooking this cut of beef, resting it, and slicing across the grain that’s so important to keep it tender.

But before I go on, I gotta tell ya about that vacation – it was sheer h e double hockey sticks. Excuse my French. Three surly teenagers and the folks stuck in conversion van (which I seem to remember as being a goldy beige with an airbrushed figure of a Native American woman, could be wrong there, and hope I am, with shag carpet everywhere, walls, maybe on the ceiling and an abundance of pleather) for hours and hours at a time. 10, 12, 15, 97 (ok the last was an exaggeration) hours.

And my Dad would never never never stop. I vividly remember driving through the mountains of Pennsylvania and torturing my brother by calling him “Jim-Bob” in the most obnoxious accents. That, of course, was from the Walton’s – a home-spun tv show. Mostly, I remember the heat and humidity of D.C. in August…and tours…and heat and humidity…and tours and heat and humidity. I loved Williamsburg, though, especially!

About the Cut London Broil:

But let’s talk about this cut of beef. While the original recipe calls for flank steak, which is sometimes called London Broil, it can be hard to find and expensive these days! And it used to be so cheap. But while some flank steak is called London Broil, not all London Broil is flank steak. There’s been confusion over that name for ages. Wikipedia actually quotes the famed James Beard in 1974:

“Up until the last few years, London broil meant just one thing — broiled flank steak. … London broil, which is very lean and therefore much favored by dieters, has become increasingly popular of late, and the demand for flank steak has risen accordingly. So now supermarkets and butchers are beginning to market all sorts of different cuts under the name of London broil — sirloin butt or rump steak, rib-eye steak, even top round. It is the thin, fibrous flank steak that makes the best and most authentic London broil, provided it is cooked and carved correctly.

Things can get even a bit more confusing: London Broil (which is American, not British) may not refer to the type of beef at all! London Broil, over the years, has come to refer to the method so often used with flank steak or any of the other cuts masquerading as it, that is marinating and then grilling it hot. I asked my Aunt Mary, long after Mom passed (the two sisters constantly shared recipes) what cut they used for this recipe. She said something like a large sirloin (she means a top sirloin) or a top round. The sirloin is the best bet (IMHO) if you aren’t using flank.

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Making Teriyaki Marinated Steak – London Broil:

So here’s what you need to know about making the best Teriyaki Marinated Steak – London Broil:

  • Up that game on your marinade by using lots of flavorful ingredients and marinate overnight.
  • Pat it dry before grilling over high heat, searing the meat.
  • Keep it rare to medium-rare or it will be tough.
  • Let it rest for about 15 minutes, loosely covered.
  • Cutting is important. Cut thin slices at an angle across the grain.

Saving Money on Teriyaki Marinated Steak – London Broil:

The best way to save money on this recipe is to watch the summer sales, especially around any summer holiday, and time your big beef-eating urges around those sales rather than thinking, “Beef sounds good” and buying it then. It’s going to make a huge difference as stores can get very competitive with the sales and specials around any summer holiday. They want to get you in the door.

The next is to use a couple of little strategies when it comes to steak. The first, you’re going to do anyway, slice it and serve a few slices per person. Either serve it up on plates or just bring part of it to the table. Serve lots of sides, which will make everyone full without them scarfing down every scrap of this delicious beef.

Lastly, plan for leftovers, a little strategy I call “divide and conquer.” While the beef is the star of the show the first night, it comes back another time or two in recipes where it plays a secondary role. You get to average the cost of that beef over several fantastic meals.

But the best thing about saving a little of this Teriyaki Marinated Steak back? I’m going to show you how to rework that steak. No one will ever know it’s leftovers! The first is my Simple Steak Tacos and the other is California Steak Salad. They’re both shown above.

And my favorite side with this steak? Mom always served these with her Foil Pouch Potatoes and salad. I love this with my Grilled Vegetables with Tonkatsu Sauce. No tonkatsu? You’re not alone! There’s an only minutes to whip up, easy version of Tonkatsu in the recipe if you can’t buy it.

Teriyaki Marinated Steak London Broil

Teriyaki Marinated Steak London Broil



Teriyaki Marinated Steak – London Broil

  • Author: Williamsburg Cookbook, adapted
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes + marinade
  • Yield: 6 servings 1x
  • Category: Main Dish Beef
  • Method: Grill
  • Cuisine: American


  • 1/4 cup or Mirin or Sherry
  • 1/4 cup Soy Sauce
  • 1/4 cup Olive Oil
  • 1 to 3 (I used 3) cloves garlic, crushed and minced
  • 2 tablespoons fresh ginger, finely grated
  • 2 teaspoons brown sugar
  • 1 teaspoon fresh, coarsely ground pepper
  • 1/4 to 1/2  teaspoon sesame oil
  • 1/4 to 1/2 teaspoon red pepper flakes
  • 1 beef flank, top sirloin or top round steak (about 1 1/2 pounds)
  • 1 green onion, thinly sliced, optional


In a small bowl, combine all the ingredients except steak and green onion. Add steak to a large resealable plastic bag. Add marinade ingredients. Seal and turn to coat; refrigerate for several hours or overnight, turning now & then.

Drain and discard marinade from steak and lightly pat dry, leaving as much garlic and ginger as possible on steak. Let sit at room temperature for 30 minutes.

Preheat grill to high, turn down to medium and add steak. Cook, turning once, over medium heat three to five minutes on the first side (until fairly charred) and two to three minutes on the second or until desired temperature is reached.

Alternately, broil 3 inches from the broiler unit for three to five minutes, turn and broil on the other side an additional three to five minutes or until meat reaches desired doneness.

For medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°.

Let stand for 15 minutes and slice thinly across the grain. Sprinkle with green onion if desired.

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Today, of course, I’ll be linking to our very own Throwback Thursday Link Party, hosted by Quinn of Dad What’s for Dinner, Meaghan of 4 Sons are Us, Alli of Tornadough, Carlee from Cooking with Carlee and Moi! That’s right – me!

Click over to our latest Throwback Thursday post for links to their blogs and social media, rules and more info or, as always, to see all the links or add your own, click on the little blue frog, below.

And, as I do almost every Friday, I’ll be linking up to Angie’s Fiesta Friday Number 129! Many of my fave bloggers hang out there every weekend and this week’s co=hosts are co-hosts this week are Jhuls @ The Not So Creative Cook and Colleen @ Faith, Hope, Love & Luck.

London Broil, Teriyaki Marinated Steak is an American classic, despite the name! The updated marinade is seared into the steak! Flavor for days! #LondonBroil #FlankSteak #TeriyakiMarinatedSteak #GrilledSteak

31 thoughts on “Teriyaki Marinated Steak – London Broil

  1. Kimberly

    We had this tonight and it was very good! I used ingredients I already had on hand (including frozen garlic and ginger cubes) and a Costco flank steak from my freezer. My husband grilled it. The whole process was quick and easy, with delicious results. I have found lots of great recipes on your site. Thank you!

    • FrugalHausfrau

      Hi Kimberly. So nice of you to say so and I’m glad you guys liked it! It is very tweakable!


  2. Audrey

    Made this tonight, this marinade is outstanding! Used a boneless half sirloin, which is less $ than If I bought enough flank steak. Everyone loved the flavors and agrees a definite keeper.

    • FrugalHausfrau

      I’m so glad to hear you liked it, Audrey. In my area flank is crazy pricey and I almost always use sirloin, too! 🙂

  3. I’m tucking this recipe away Mollie for the ext time we have guest for dinner in the backyard with the the grill going!! It does look like a keeper (as your family has proved!). And you cracked me up with the Waltons!! Thanks bunches!! xox

  4. Of course you are a genius with this recipe! I remember all too well those “vacations from hell” with 5 other siblings packed into a station wagon hauling a Jayco pop-up camper that slept all 8 of us. We were the Griswolds in the making, lol!

  5. Oh how I long for the days when flank steak was affordable! I get angry every time I see the price on it! Your recipe using a more inexpensive cut looks lovely though. Thanks for sharing on Fiesta Friday!

  6. I hadn’t thought of the Waltons for eons, love that clip brings back memories. Your steak looks incredible and with some grilled vegetables the perfect meal. It’s 7:30 AM in NYC I’ve walked and fed Percy and am not letting him see that steak, he will definitely go on strike after having steamed chicken. I am going to a BBQ at a friends house today and I want to send them your post hoping they will take the hint and make it. Stay cool, hope you are not in the “heat dome” like we are. It may hit 100 degree’s in NYC today and with all the concrete it will be unbearable. Have a great weekend.

    • It was so hot when we grilled it yesterday! omg! So yep we are in the heat dome – I’m on the eastern edge of South Dakota – If I were home, I’d be in the lake!! We did have a big thunderstorm early this morning -Chance woke me up at 6 am!!

      So they had something new to me weather wise. They said in the Midwest the heat dome is complicated by corn-sweat. Yep, I guess it’s a thing. The corn sweats out the moisture and makes it more humid. Who knew!! We’re surrounded by corn fields in our little town – but nothing can be worse than heat in a city. I feel for you, my friend!!

      • Corn sweat omg new one to me. I walked Percy at 5:30 am soaked him with water before we went. Being out that early on the streets is interesting here won’t go into details ugh…. I am going to a BBQ and am dreading being outside in the heat. Stay cool and tell the corn not to sweat it. Give that sweet little Chance a kiss from Percy😘😘😘😘

  7. This looks amazing so we going to give ago next time I get beef and I told son you were going to do a post on what to do with any leftovers….mmmm… his answer ” Oh Really” Ha ha it made me laugh as with around we never get leftovers 🙂

    • Same with my son!! He’d eat everything and anything and never gain a pound!! One time I made a casserole without the “c” which is how we refer to just a messed up casserole gone awry! I was going to pitch it and my son (just the two of us) said no, he’d eat it. I got up in the am – it was gone. 9 x 13 dish in the sink.

      I’m not a huge huge red meat eater and my folks, well, it’s a little harder for them, so I have to get creative. Besides it’s hard to find great ways to use leftover steak!

  8. The steak looks so delicious. I love the veggies, too. I might serve this with mashed potatoes as well. 😀 Thanks for joining this week’s FF, Mollie. Have a lovely weekend. x

    • Thanks Jhuls, happy FF to you, too! I did make a little rice pilaf for the folks, just to round it out a bit. Oven fries would be great, too – but I didn’t want to turn the oven on, it’s so hot!! 🙂

  9. I don’t fuss with red meat much anymore, but every once in a while I’ll get a craving and go have me a delicious Philly cheesesteak sandwich or something.

    Here I am, reading this post at 1am NY time, and I’m completely craving this dish!!! Grilled vegetables is a wonderful compliment to steak.

    Great post as always. I’m hungry everytime I leave your blog. I wish your meals could be delivered directly to my door 😁

    Happy weekend. Hugs🌷

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