Grilled Balsamic London Broil Recipes

GRILLED LONDON BROIL STEAK

Steps:

• Stir together all ingredients except for steak in a large Ziplock bag. Note: you can skip steps 1 and 2, and use steak seasoning if desired.
• Add steaks and seal, removing air. Marinate in the fridge for at least 1 hour or overnight.
• Remove steak from the fridge and bring it to room temperature, about 30-45 minutes, before cooking.
• Preheat a gas grill to medium-high heat, about 500° F. Place steaks on lightly greased grill at a 45° to the grates, close lid, and grill 2-3 minutes until bottoms are seared. Rotate 90° and continue to grill 2-3 minutes to create cross-hatch grill marks.
• Rotate and repeat for the other side, until internal temp reaches the desired doneness. See recipe notes below for safe cooking temps.
• Remove from grill and let rest 5-10 minutes. Cut steaks across the grain and serve.

AMAZING LONDON BROIL ON THE GRILL

Steps:

• In a bowl, whisk together soy sauce, balsamic vinegar, powdered ginger, Worcestershire sauce, olive oil, fresh lemon juice, garlic powder, brown sugar, and red pepper flakes. This is your marinade.
• Pour your marinade into a zip-lock bag, then add your London Broil steak. Shake well and refrigerate to marinate for at least 4 hours or overnight.
• Remove your steak from the bag and set on a cutting board. DO NOT discard the marinade! You'll use it to make a sauce.Sprinkle with salt and pepper to taste on both sides.
• Add to the grill and grill at 400°F for 5 to 8 minutes on each side.
• While your steak is on the grill, pour the steak marinade from the bag into a skillet over medium heat. Mix and let it start to simmer and thicken until it forms a sauce.
• Remove your steak from the grill and let it rest 10-15 minutes. After resting, slice thinly and serve with marinade sauce on top. Enjoy!

GRILLED BALSAMIC LONDON BROIL

Steps:

• Put all ingredients, except meat, in a container fitted with a lid; cover and shake.
• Pour the marinade over the top round steak and cover.
• Marinate in the refrigerator for 4 hours or overnight, turning the meat occasionally.
• Grill or broil until done as desired.
• Slice thinly.

GRILLED MARINATED LONDON BROIL

Steps:

• Mince the garlic to a paste with salt and in a blender blend with the salt, red wine, balsamic vinegar, soy sauce and honey.
• In a heavy-duty sealable plastic bag, combine London broil with marinade. Seal bag, pressing out excess air, and put in a shallow baking dish. Marinate steak, chilled, turning occasionally, at least 4 hours and up to 24.
• Bring steak to room temperature before grilling. Remove steak from marinade, letting excess drip off, and grill on an oiled rack set 5 to 6 inches over glowing coals, 7 to 9 minutes on each side for medium-rare. Transfer steak to a cutting board and let stand 10 minutes.
• Holding a knife at a 45-degree angle, cut steak across grain into thin slices and serve with tomatoes.

MARINATED GRILLED LONDON BROIL

Steps:

• Combine the shallots, thyme, brown sugar, soy sauce, Worcestershire sauce, vinegar, and oil in a freezer-type zip-top plastic bag. Add the steaks. Squeeze out as much air as possible and seal the bag. Place the bag in a medium bowl in the refrigerator to marinate overnight, turning bag several times for even coating.
• Heat a grill.
• Drain the steaks, reserving the marinade. There will not be much. Pour the marinade into a small saucepan. Rinse the bag with 1/4 cup water and add to marinade. Simmer 4 to 5 minutes and stir in the butter.
• Grill steaks to medium-rare, about 2 minutes each side.
• Let stand 4 to 5 minutes before slicing. Thinly slice at an angle across the grain, which runs up and down the short side of the steak. Bring the marinade-butter mixture back to a boil, pour over the meat, and serve immediately.

GRILLED MARINATED LONDON BROIL

Steps:

• Make marinade:
• In a bowl whisk together marinade ingredients until combined well.
• Put London broil in a large resealable plastic bag and pour marinade over it. Seal bag, pressing out excess air, and set in a shallow dish. Marinate meat, chilled, turning bag once or twice, overnight.
• Grill meat, marinade discarded, on an oiled rack set about 4 inches over glowing coals, turning each once, 9 to 10 minutes on each side, or until it registers 135°F. to 140°F., on a meat thermometer for medium-rare meat. (Alternatively, meat may be broiled.) Transfer meat to a cutting board and let stand 10 minutes. Cut meat diagonally across the grain into thin slices.

GRILLED BALSAMIC-MARINATED LONDON BROIL WITH RED ONIONS

Steps:

• Marinate steak and prepare onions:
• Stir together garlic, 3 tablespoons vinegar, 1 1/2 tablespoons oil, 1 1/2 teaspoons salt, and 1/2 teaspoon black pepper and pour into a 1-quart sealable plastic bag.
• Add steak to marinade, turning to coat, and marinate, chilled, turning bag occasionally, at least 4 hours.
• Bring to room temperature, then remove steak from marinade and discard marinade.
• Trim root ends of onions slightly, leaving them intact, then halve lengthwise and cut halves lengthwise into 3/4-inch-thick wedges. Insert 1 wooden pick horizontally through each wedge (to keep it intact while grilling). Whisk together remaining tablespoon vinegar and 1 1/2 tablespoons oil and salt and pepper to taste in a bowl and add onions, tossing gently to coat.
• To cook steak using a charcoal grill:
• Open vents on bottom of grill. Light a large chimney starter of charcoal (80 to 100 briquettes) and pour lit charcoal onto bottom rack, leaving about one quarter of bottom rack free of charcoal and banking remaining coals across rest of bottom rack so that coals are about 3 times higher on opposite side. Charcoal fire is medium-hot when you can hold your hand 5 inches above thickest layer of coals for 3 to 4 seconds. 3Sear steak on lightly oiled grill rack over thickest layer of coals, uncovered, 1 minute on each side, then move steak to area over fewer coals and grill, uncovered, turning occasionally and moving to coolest area of grill if browning too quickly, until thermometer inserted horizontally 2 inches into meat registers 120°F, 10 to 12 minutes. Transfer to a plate and let stand 10 minutes (steak will continue to cook, reaching medium-rare).
• To cook steak using a gas grill:
• Preheat all burners on high, covered, 10 minutes.
• Sear steak on lightly oiled grill rack, uncovered, 1 minute on each side, then reduce heat to moderate. Grill steak, covered, turning occasionally, until thermometer inserted horizontally 2 inches into meat registers 120°F, 10 to 12 minutes. Transfer to a plate and let stand 10 minutes (steak will continue to cook, reaching medium-rare).
• To grill onions by either method:
• While steak is standing, grill onions (covered only if using a gas grill) over moderate heat, turning over once, until tender, about 6 minutes.
• Serve onions with steak; cut steak crosswise into thin slices, holding knife at a 45-degree angle.

GRILLED LONDON BROIL WITH ROSEMARY

Steps:

• Score the meat on both sides by making shallow, diagonal cuts 1/4-inch deep at 1-inch intervals, forming a diamond pattern.
• Place meat in a shallow dish or zip-top bag.
• Combine oil, soy sauce, honey, rosemary, pepper, salt and garlic.
• Pour marinade over meat, tossing to coat.
• Cover or seal; refrigerate several hours or overnight.
• Remove meat from refrigerator and let come to room temperature for 30 minutes.
• Preheat grill to medium-hot or oven to broil.
• Remove meat from marinade.
• Grill or broil, basting occasionally, for 10 minutes on each side for medium-rare.
• Transfer steak to carving board; let stand 5 minutes.
• Cut across grain.