Lemon Garlic London Broil

London Broil is perfect for a mid-week family dinner. The cuts of meat traditionally used for this dish are: flank, top round or sirloin tip, cut into thick (2 ½” - 3”) steak chunks. These cuts are more economical but if treated correctly they make a terrific steak entree that won’t put a huge dent in your weekly food budget. The secret of cooking tender and juicy London broil lies in the marinating process.


  • 2 1/2 lbs. London broil
  • 1 C lemon juice (juice from fresh lemons)
  • 1 C olive oil
  • 9 garlic cloves
  • 2 tsp grated lemon peel
  • 3 T Dijon mustard
  • 2 T fresh, chopped rosemary
  • Salt, to taste
  • Pepper, to taste


  1. Place the meat in a container or a sealable bag.
  2. In a food processor, purée the remaining ingredients.
  3. Making sure to cover both sides of the meat, pour marinade into the container or bag and seal.
  4. Chill for several or hours, or overnight.
  5. Set the Memphis Pellet Grill to 600 degrees. Once temperature is reached, switch to Open Flame Cooking Mode by pressing the arrow to Open Flame 3 (OF-3). Carefully remove the grill grates and the EZ-Access Hatch and replace with the Direct Flame Insert. For medium rare cook for about 7-10 minutes per side (depending on how thick your cut of meat is).
  6. Place steak on a cutting board and allow to stand for 10-15 minutes. Then cut across the grain.

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