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Italian Marinated London Broil with Arugula Salad
Matt Abdoo's Italian Marinated London Broil with Arugula Salad + Strawberry & Peach Crumble + BBQ Sweet Potato Wedges
Nathan Congleton / TODAY
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I love grilled steak in the summer! This is a great way to change it up and add flavor using a less expensive cut of beef.

Technique tip: Slice across the grain for a more tender bite.

Swap option: This works great with any cut of steak, pork tenderloin, pork chops or chicken.


    • 2 pounds London broil
    • 1 tablespoon kosher salt
    • 1 teaspoon freshly ground black pepper
    • 1 cup extra virgin olive oil
    • 1/3 cup red wine vinegar
    • 2 tablespoons water
    • 4 cloves garlic, finely grated
    • 2 teaspoons Dijon mustard
    • 2 teaspoons dried oregano
    • 2 teaspoons granulated onion
    • 1 pinch crushed red pepper flakes
    • 2 teaspoons kosher salt
    • 1 teaspoon freshly ground black pepper
    • 2 teaspoons honey


1. Combine salt and pepper and generously season the steak. Transfer to a gallon-size zip-top bag.

2. In a mixing bowl, using a whisk, combine all remaining ingredients and whisk together. Pour half of the Italian dressing into the bag with the London broil and allow the steak to marinate in the refrigerator for at least 2 hours to overnight.

3. Preheat grill to high. Using a wire brush clean your grill and allow to get as hot as possible. Once grill is heated, apply a thin coat of oil to the grill grates.

4. Once the grill is appropriately cleaned, oiled and heated, remove the London broil from the marinade and place on a rack for any excess oil to drip off. Discard the bag with the remaining marinade, then place the London broil on the grill and allow to cook for 5 minutes then turn 90 degrees and continue to cook for an additional 5 minutes. Flip and place onto a new place on the grill to ensure having the hottest spot possible. Cook for an additional 5 minutes then turn 90 degrees again and cook for 5 minutes (total cook time 20 minutes). Check the internal temperature of the steak and if its internal temperature is 120°F-125°F, then remove the steak from the grill and allow to rest for 5 minutes. (The internal temperature will continue to rise to anywhere between 130°F-135°F for a medium rare to medium steak.)

5. Slice against the grain and serve with arugula salad tossed with remaining Italian dressing.

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Summer dinner recipe: Make Matt Abdoo's grilled steak

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