This grilled London broil with corn salsa is a perfect taste of summer. A simply seasoned and grilled London broil is topped with a bright cilantro, corn, and cherry tomato salsa. Quick, fresh, and ready in about 20 minutes, it’s an easy weeknight dinner or a standout dish for backyard cookouts.
Summer is here, and there’s nothing like eating outside when the weather’s warm and the grill is fired up.
Grilling is my go-to all season long — it makes cleanup easier and gives food that irresistible charred flavor.
I don’t always reach for London broil at the butcher counter. I’ll admit I sometimes opt for a ribeye or another cut. But when you get a nice London broil and treat it right, the results are delicious: flavorful, juicy, and great when sliced thin.
For this recipe I kept the steak seasoning simple — a small blend of chili powder, kosher salt, smoked paprika, cumin, and black pepper. The grilled meat is finished with a fresh corn salsa made from sweet corn, lime, cherry tomatoes, minced cilantro, a splash of olive oil, and a pinch of salt and pepper. The salsa is quick to make and so tasty you might find yourself sampling it before it ever reaches the steak.
Why grill London Broil?
When cooked properly, London broil develops a nicely charred exterior while staying tender and slightly pink in the middle. It’s usually sliced thin against the grain, which makes it easy to serve and stretch for a family meal or a summer gathering.
London broil is generally more affordable than premium cuts like ribeye or filet mignon, so it’s a smart choice when you want a flavorful steak without a high price tag. Paired with the bright corn salsa, it becomes a balanced, summery dish with contrasting textures and flavors.
More steak recipes
- Chimichurri Flank Steak
- Cast Iron Seared Strip Steak
- Grape and Blue Cheese Flank Steak
- Southwest Steak Salad
Grilled London Broil with Corn Salsa
Equipment
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Kosher salt
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Smoked paprika
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Chili powder
Ingredients
For London broil:
- 1 4 pound London broil
- 1 teaspoon chili powder
- 1 teaspoon kosher salt
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cumin
- 1/4 teaspoon black pepper
For corn salsa:
- 3 ears of sweet corn, steamed or grilled, about 2 cups
- 1/2 lime, juiced
- 1/2 cup halved cherry tomatoes
- 1/4 cup minced cilantro
- Kosher salt, to taste
- Black pepper, to taste
- Olive oil
Instructions
For London broil:
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Preheat grill to medium-high heat.
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Pat the London broil dry and set it aside while you mix the seasoning.
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Combine chili powder, kosher salt, smoked paprika, cumin, and black pepper in a small bowl.
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Season both sides of the meat evenly with the spice blend.
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Grill the London broil for a few minutes per side until it reaches your preferred doneness. For a typical thickness, about 5–7 minutes per side produces a medium-rare to medium result; adjust time as needed.
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Remove from the grill and let the meat rest for several minutes to retain juices.
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Slice against the grain and serve with the corn salsa spooned on top.
For corn salsa:
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Cut steamed or grilled corn kernels off the cob and combine with lime juice, halved cherry tomatoes, and minced cilantro.
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Drizzle with a little olive oil and season with kosher salt and black pepper to taste.
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Adjust lime, salt, or pepper as needed after tasting.
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Serve the salsa over the sliced London broil.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
