London Broil

I'm not sure why people have problems making London Broil be awesome, but it's a cut we really love around here.  Grill it until it's no more than medium-rare, slice it thin across the grain (like you would a flank steak), and voila!  Beefy deliciousness.

This recipe and photo comes from our friends the Marlowes, Kennedy Ranch evangelists and all-around exceptional people. It originated at Cooks Country, with some modifications from the folks at Spicy Southern Kitchen.  It works equally well for flank steak.

  • 1 London Broil, should be about 1 1/2 inches thick
  • 1/2 cup soy sauce
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons ketchup
  • 3 cloves garlic, minced
  • 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
  1. Using a sharp knife, cut a 1/2-inch crosshatch pattern, 1/4-inch deep, on both sides of steak.
  2. Place in a 1 gallon ziptop bag.
  3. Place remaining ingredients, EXCEPT black pepper and paprika, in a blender.
  4. Process for 30 seconds and pour into ziptop bag with steak. Turn to coat steak and let sit at room temperature for 2 hours.
  5. Turn all burners on a gas grill to high. Cover and let heat for 15 minutes.
  6. Mix together black pepper and paprika.
  7. Remove steak from marinade and pat dry with paper towels. Season with pepper/paprika mixture.
  8. Place London Broil on grill. Grill for 1 minute and then flip over. Continue to flip every minute until temperature reaches 120 degrees for rare or 125 degrees for medium rare. Don't cook past medium rare.  Total time grilling should be 5-9 minutes.
  9. Let rest 10 minutes before slicing.  Slice beef thin and across the grain.