This delicious and easy grilled marinated London broil is a quick, flavorful dinner option perfect for busy weeknights or weekend cookouts. Made with a simple marinade of pantry staples like balsamic vinegar, soy sauce, and garlic, this tender steak pairs beautifully with fresh veggies or hearty sides. It’s flexible, crowd-pleasing, and packed with savory goodness!
Recipe Ingredients:
- 5 large garlic cloves
- 1 teaspoon salt
- 1/4 cup dry red wine
- 1/4 cup balsamic vinegar
- 1 tablespoon soy sauce
- 1 teaspoon honey
- 1 1/2 pounds top-round London broil
How To Make Grilled Marinated London Broil?
- Prepare the marinade: Mince the garlic into a paste with salt. In a blender, combine garlic paste, red wine, balsamic vinegar, soy sauce, and honey. Blend until smooth.
- Marinate the steak: Place the London broil in a heavy-duty sealable plastic bag. Pour the marinade over the steak, seal the bag, and press out excess air. Lay the bag in a shallow dish and refrigerate for at least 4 hours or up to 24 hours, turning occasionally.
- Prepare for grilling: Remove the steak from the refrigerator about 30 minutes before cooking to bring it to room temperature. Discard the marinade, allowing any excess to drip off the steak.
- Grill the steak: Preheat your grill and oil the rack lightly. Grill the steak about 5–6 inches (13–15 cm) above the glowing coals for 7–9 minutes per side for medium-rare. Adjust time based on your preferred level of doneness.
- Rest and slice the steak: Transfer the steak to a cutting board and let it rest for 10 minutes. Slice thinly against the grain, holding the knife at a 45-degree angle.
- Serve and enjoy: Arrange the steak slices on a platter and serve with fresh tomatoes or your favorite sides.
Recipe Tips:
- Marinate Long Enough: For the best flavor, marinate the London broil for at least 4 hours, but ideally 24 hours. This ensures the steak absorbs all the flavors and becomes tender.
- Bring to Room Temperature: Always let the steak come to room temperature before grilling. This helps it cook evenly and prevents it from becoming tough.
- Use a Meat Thermometer: For perfect doneness, use a meat thermometer. Aim for 130–135°F (54–57°C) for medium-rare or adjust to your preferred doneness.
- Rest Before Slicing: Let the steak rest for 10 minutes after grilling to lock in the juices. Cutting too soon will cause the juices to run out and make the steak dry.
- Slice Against the Grain: Always slice the steak thinly against the grain at a 45-degree angle. This ensures tender, easy-to-chew slices.
How To Store & Reheat Leftovers?
- Refrigerate: First, let the leftover London broil cool to room temperature. Place the slices in an airtight container and store them in the refrigerator for up to 3 days.
- Freeze: Allow the steak to cool completely, then wrap it tightly in plastic wrap or aluminum foil before placing it in a freezer-safe bag or container. Freeze for up to 2 months.
- Reheat: Place the slices on a microwave-safe plate, cover with a damp paper towel, and heat on medium power in 30-second intervals until warm.
Nutrition Facts
- Calories: 314
- Total Fat: 12 g
- Saturated Fat: 5 g
- Cholesterol: 125 mg
- Sodium: 529 mg
- Potassium: 612 mg
- Total Carbohydrate: 3 g
- Dietary Fiber: 1 g
- Sugars: 1 g
- Protein: 43 g
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Grilled Marinated London Broil
Description
This delicious and easy grilled marinated London broil is a quick, flavorful dinner option perfect for busy weeknights or weekend cookouts. Made with a simple marinade of pantry staples like balsamic vinegar, soy sauce, and garlic, this tender steak pairs beautifully with fresh veggies or hearty sides. It’s flexible, crowd-pleasing, and packed with savory goodness!
Ingredients
Instructions
- Prepare the marinade: Mince the garlic into a paste with salt. In a blender, combine garlic paste, red wine, balsamic vinegar, soy sauce, and honey. Blend until smooth.
- Marinate the steak: Place the London broil in a heavy-duty sealable plastic bag. Pour the marinade over the steak, seal the bag, and press out excess air. Lay the bag in a shallow dish and refrigerate for at least 4 hours or up to 24 hours, turning occasionally.
- Prepare for grilling: Remove the steak from the refrigerator about 30 minutes before cooking to bring it to room temperature. Discard the marinade, allowing any excess to drip off the steak.
- Grill the steak: Preheat your grill and oil the rack lightly. Grill the steak about 5–6 inches (13–15 cm) above the glowing coals for 7–9 minutes per side for medium-rare. Adjust time based on your preferred level of doneness.
- Rest and slice the steak: Transfer the steak to a cutting board and let it rest for 10 minutes. Slice thinly against the grain, holding the knife at a 45-degree angle.
- Serve and enjoy: Arrange the steak slices on a platter and serve with fresh tomatoes or your favorite sides.
Notes
- Marinate Long Enough: For the best flavor, marinate the London broil for at least 4 hours, but ideally 24 hours. This ensures the steak absorbs all the flavors and becomes tender.
- Bring to Room Temperature: Always let the steak come to room temperature before grilling. This helps it cook evenly and prevents it from becoming tough.
- Use a Meat Thermometer: For perfect doneness, use a meat thermometer. Aim for 130–135°F (54–57°C) for medium-rare or adjust to your preferred doneness.
- Rest Before Slicing: Let the steak rest for 10 minutes after grilling to lock in the juices. Cutting too soon will cause the juices to run out and make the steak dry.
- Slice Against the Grain: Always slice the steak thinly against the grain at a 45-degree angle. This ensures tender, easy-to-chew slices.
Grilled Marinated London Broil