The Best Grilled London Broil
If it isn’t already, London Broil should be a part of your regular dinner rotation. It’s an inexpensive cut of meat that can feed a large family and it’s super easy to cook. London Broil can end up dry, chewy and bland but no worries thanks to this steak being marinated for 2 hours in soy sauce, garlic, ketchup, balsamic vinegar, and a bunch of herbs. Prep the marinade in advance and have dinner ready for the grill any day of the week.
- 1 (1 1/2 to 2-pound) London Broil, should be about 1 1/2 inches thick
- 1/2 cup soy sauce
- 2 tablespoons balsamic vinegar
- 2 tablespoons ketchup
- 1 Tbsp. minced garlic
- 1 1/2 tablespoons vegetable oil
- 1 teaspoon chopped fresh rosemary
- 1 teaspoon chopped fresh thyme
- 1/2 teaspoon dried rubbed sage
- 1 1/2 teaspoons coarsely ground black pepper
- 1 teaspoon paprika
- Using a sharp knife, cut a 1/2-inch crosshatch pattern, 1/4-inch deep, on both sides of steak.
- Place in a 1 gallon ziptop bag.
- Place remaining ingredients, EXCEPT black pepper and paprika, in a blender.
- Process for 30 seconds and pour into ziptop bag with steak. Turn to coat steak and let sit at room temperature for 2 hours or in the refrigerator for up to 3 days.
- Turn all burners on a gas grill to high. Cover and let heat for 15 minutes.
- Mix together black pepper and paprika.
- Remove steak from marinade and pat dry with paper towels. Season with pepper/paprika mixture.
- Place London Broil on grill. Grill for 5- 6 minutes and then flip over. Continue to cook for an additional 4- 6 minutes or until your desired level of doneness.
- Plate the Meat let it rest under tinfoil for at least 10 minutes before slicing