Easy Grilled London Broil with Marinade Recipe
Get ready to elevate your grilling game with this mouthwatering Grilled London Broil! This recipe transforms an affordable cut of beef into a succulent and flavorful delight, thanks to my overnight London Broil marinade recipe that tenderizes and infuses every bite with deliciousness.
Servings: 6 servings
Calories: 369kcal
Equipment
- Instant-read meat thermometer
- Sharp knife or electric knife
Ingredients
- 1½ pounds London Broil about 1 inch thick
Marinade Ingredients:
- 3 tablespoons fresh chopped rosemary
- ¼ cup honey
- ½ cup low-sodium soy sauce
- ½ cup olive oil
- 6 cloves garlic, chopped
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
Instructions
- Score the steak on both sides in a shallow crisscross pattern to help it absorb the marinade.
- Add all the marinade ingredients in a small bowl, whisk to combine, and pour it into a gallon-size storage bag.
- Place the steak in the marinade and refrigerate for at least four hours. Allow the meat to marinate for 24 hours before grilling for the best results.
- About an hour before you are ready to grill the meat, remove it from the refrigerator and allow it to come to room temperature.
- Preheat the grill to medium-high, 400°F. Brush the grill rack with vegetable oil to keep the meat from sticking.
- Remove the meat from the marinade and place on the grill rack. Reserve the marinade and set aside.
- Grill the meat on the first side for about four minutes. Flip the steak and cook on the other side for about four minutes. The time your steak will take to cook depends on its thickness and the beef's temperature before grilling. Thicker steaks will take more time, while thinner steaks will take less time.
- Remove the steak from the grill when the internal temperature of the beef registers 125°F on an instant-read meat thermometer. Cover it loosely with aluminum foil and rest for at least ten minutes. The internal temperature of the beef will continue to rise to 130°F, which is medium-rare.
- While the steak rests, pour the reserved marinade into a small saucepan over medium-high heat. Bring it to a boil and then reduce the heat to low. Let the marinade simmer for about five minutes.
- To serve the London Broil, use a sharp knife and slice the steak across the grain or across the width, angling down from the top into paper-thin slices.
Notes
I highly recommend fresh rosemary for this marinade. However, if all you have is dried, by all means, use it. However, the flavor is much more concentrated, so if you are using dried, only use one and a half tablespoons
If your steak is thicker or thinner than one inch, it will take longer or less time than I have listed. Be sure to use a meat thermometer and cook to the desired temperature rather than by the time.
The secret to success with this cut of meat is to slice it as thinly as possible across the grain or the width, angling down from the top. The thinner, the better! A sharp knife or electric knife is essential.
The recipe calls for low-sodium soy sauce; if you use regular soy sauce, leave out the salt.
Nutrition
Calories: 369kcal | Carbohydrates: 15g | Protein: 28g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Cholesterol: 69mg | Sodium: 1227mg | Potassium: 531mg | Fiber: 1g | Sugar: 12g | Vitamin A: 33IU | Vitamin C: 2mg | Calcium: 52mg | Iron: 3mg
