Name: Grilled London Broil
Prep time: 24 h
Cook time: 10 min
Total time: 24 h 10 min
Cuisine: American
Ingredients: 2 pound London Broil, ideally Top of the Round or Flank cuts of beef; 2 garlic cloves, minced; ¼ cup soy sauce; ¼ cup Worcestershire sauce; ¼ cup Balsamic vinegar; 2 tablespoons Dijon mustard; 2 tablespoons extra virgin olive oil; 2 tablespoons honey; ½ teaspoon dry thyme; ½ teaspoon dry rosemary; ½ teaspoon kosher salt; ½ teaspoon freshly ground black pepper; More olive oil and salt before grilling; Steak Butter, for serving

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Grilled London Broil

Our Grilled London Broil recipe includes a fantastic marinade plus step-by-step cooking instructions, so your grilled steak turns out super tender and juicy.

Yield: 4 servings

Prep: 24 hoursCook: 10 minutesTotal: 24 hours 10 minutes

Ingredients

2 pound London Broil, ideally Top of the Round or Flank cuts of beef

Marinade

2 garlic cloves, minced

1/4 cup soy sauce

1/4 cup Worcestershire sauce

1/4 cup Balsamic vinegar

2 tablespoons Dijon mustard

2 tablespoons extra virgin olive oil

2 tablespoons honey

1/2 teaspoon dry thyme

1/2 teaspoon dry rosemary

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

More olive oil and salt before grilling

Steak Butter, for serving

Instructions

Pat steak dry and place into a gallon zip lock bag.
Whisk garlic, soy sauce, Worcestershire sauce, Balsamic vinegar, Dijon mustard, olive oil, honey, thyme, rosemary, salt and pepper in a small bowl.
Pour marinade into the bag with the steak, seal and refrigerate 12-24 hours.
When ready to grill, drain and discard marinade and pat the steak dry with paper towels.
Oil both sides and salt both sides with about a half teaspoon of kosher salt per side.
Heat grill to its highest setting.
Place the oiled steak over the hot grill and leave untouched for five minutes.
Flip and cook for an additional three to five minutes, again not touching the steak except to stick with a probe thermometer occasionally.
Remove to a platter once the internal temperature reaches 125 degrees F.
Cover loosely with foil and let it rest for ten minutes.
Slice with a sharp slicing knife against the grain, and on a slant. The steak grain on a top round is top to bottom, so slicing on a slant, cuts against the grain. On a flank, the grain runs end to end, so a straight top to bottom slice will cut through the grain.

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Cuisine: American Method: grilled

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