London broil—it’s one of the easiest cuts of meat to barbecue and it’s not very pricey so you can feed a big family with it. For these two reasons it should become a normal part of your meal planning. However, the only flaw with this meat is that, if you aren’t attentive, a London broil can be overcooked and you’re left with a gray, chewy, blandly dry piece of meat. But there’s no danger of that with this recipe—you’ll get a flavorful, juicy steak cooked to perfection that you can really sink your teeth into!
- 1 1½ inch thick London broil, 1½ – 2 lbs.
- 2 tbsp. of balsamic vinegar
- 3 cloves of garlic, diced
- 1 tsp. of fresh rosemary, chopped
- ½ tsp. of rubbed sage
- ½ c. of soy sauce
- 2 tbsp. of ketchup
- 1½ tbsp. of vegetable oil
- 1 tsp. of fresh thyme, chopped
- 1 tsp. of paprika
- 1½ tsp. of black pepper, coarsely ground
With a sharp knife, cut into the steak about a ¼ inch and make a ½ inch crosshatch pattern; do this on each side of the London broil then put it into a gallon-sized zippered storage bag.
Throw the balsamic vinegar, garlic, rosemary, sage, soy sauce, ketchup, vegetable oil and thyme in a blender and mix for 30 seconds. Pour the marinade in the steak bag. Turn the steak, coating all sides, and then marinate at room temperature for 2 hours.
Preheat your grill on high, covered, for 15 minutes.
In a small bowl, blend the paprika and black pepper.
Take the London broil out of the bag; dry lightly with paper towels then add the paprika/pepper mix to the steak. Flavor as much or little as you’d like.
Gently place the London broil on the preheated grill. Turn over after 1 minute and turn each minute thereafter. If you like your steak medium rare the internal temp needs to be 125˚ F; for medium steak, it should be 130˚ F. The total cook time will be 5-9 minutes.
With a spatula or tongs, transfer the London broil to a serving plate and let it rest for 5-10 minutes before you slice it.
This tasty dish serves 3 or 4 people. Corn on the cob would be a delicious treat with this London broil. If you want to top the steak with something, horseradish barbecue sauce or steak sauce are terrific. But a marinated steak really doesn’t need any sauce over it—especially when it’s as good as this. Enjoy!