London Broil is a budget-friendly, lean cut of beef, and when marinated properly, it becomes incredibly tender and flavorful. This recipe uses a bold, savory marinade to infuse the meat with layers of deliciousness, making it perfect for grilling. The marinade, a blend of soy sauce, garlic, and spices, gives the steak a rich depth of flavor while keeping it moist and juicy on the grill. Perfect for a backyard barbecue or a cozy family dinner, this grilled marinated London Broil pairs beautifully with roasted vegetables or a fresh salad, adding a touch of elegance to any meal without much fuss.
Ingredients:
- 1.5 to 2 pounds London Broil (top round steak)
- 1/4 cup soy sauce
- 1/4 cup olive oil
- 2 tbsp balsamic vinegar
- 3 cloves garlic, minced
- 1 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard
- 1 tbsp honey (optional for a hint of sweetness)
- 1 tsp freshly ground black pepper
- 1 tsp dried rosemary or thyme
- Salt, to taste
Instructions:
- Prepare the Marinade: In a medium mixing bowl, whisk together the soy sauce, olive oil, balsamic vinegar, minced garlic, Worcestershire sauce, Dijon mustard, honey (if using), black pepper, and rosemary or thyme. Taste and add salt as needed.
- Marinate the Steak: Place the London Broil in a large resealable plastic bag or a shallow dish. Pour the marinade over the steak, ensuring it is well-coated. Seal the bag or cover the dish, then refrigerate for at least 4 hours, preferably overnight. Turn the steak once or twice to ensure even marination.
- Preheat the Grill: When ready to cook, preheat your grill to medium-high heat. Oil the grates lightly to prevent sticking.
- Grill the Steak: Remove the steak from the marinade, letting any excess drip off. Grill the steak for about 5-7 minutes per side for medium-rare, or until it reaches your desired level of doneness. Use a meat thermometer to ensure accuracy (125°F for medium-rare, 135°F for medium).
- Rest and Serve: Transfer the steak to a cutting board and let it rest for 5-10 minutes. This helps the juices redistribute throughout the meat. Slice thinly against the grain to maximize tenderness and serve immediately.
