Easy London Broil on the Grill
My London broil on the grill is marinated overnight for the best flavor, then seared and sliced for tender and juicy results. It's an easy, versatile main dish that's perfect for summer cookouts or weeknight dinners with the family!
Equipment
Ingredients
- 2–2 ½ pounds top round about 2-inches thick
- ½ cup low-sodium soy sauce
- 2 tablespoons balsamic vinegar
- 2 tablespoons Worcestershire sauce
- 2 tablespoons vegetable oil plus extra for greasing grill
- 2 tablespoons fresh lemon juice
- 2 tablespoons brown sugar packed
- 1 tablespoon granulated onion
- 2 teaspoons garlic powder
- 1 teaspoon dried rosemary
- ½ teaspoon dried thyme
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
Instructions
- Start tenderizing the meat by pounding it with a mallet (or rolling pin). Set it aside.
- In a glass measuring cup (or other container with a pouring spout), combine the soy sauce, vinegar, Worcestershire sauce, vegetable oil, lemon juice, brown sugar, granulated onion, garlic powder, rosemary, and thyme.
- Place the meat in a shallow baking dish (or large zippered freezer bag) and pour the marinade over it. Cover the baking dish with plastic wrap (or, if using a freezer bag, remove excess air from it).
- Place the meat in the refrigerator and let it marinate for 10-12 hours. If using a baking dish, flip the meat over after 5 hours. This long marination helps to tenderize it and provides the meat with incredible flavor.
- Remove the meat from the marinade and place it on a dry surface. Let the meat sit for 45 minutes to 1 hour to take the chill off before grilling. (Cold meat doesn’t sear well).
- Pour the leftover marinade through a fine mesh sieve into a small saucepan. Discard the herbs.
- Bring the liquid to a boil, then lower the heat to a simmer for 5 minutes. Set it aside.
- Lightly oil the grates of the grill and preheat it to 500 degrees F.
- Just before grilling, salt and pepper the meat. Sear the meat on one side for 4-6 minutes or until browned, and then flip over and repeat.
- Turn the grill down to medium-high heat and continue cooking until an instant-read thermometer registers 130-135 degrees F for medium rare.
- Place the meat on a cutting board and let it rest for 5 minutes before slicing. Cut thin slices against the grain for a tender texture.
- Serve with the reserved sauce and garnish with parsley if desired.
Notes
- Marinate it for the full 10-12 hours. Top round is a lean and tough meat that needs that much time to absorb all the flavors and become tender.
- Bring the top round to room temperature before grilling it. Cold meat will not sear well.
- An instant-read thermometer is the best way to determine doneness. Remember, the meat should reach 130-135 degrees F for medium rare.
- Depending on the thickness of the top round, it may take longer or be quicker to cook than the suggested times.
- Store leftovers in an airtight container in the fridge for up to 4 days.
Nutrition
Calories: 329kcalCarbohydrates: 9gProtein: 46gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 0.03gCholesterol: 115mgSodium: 1157mgPotassium: 868mgFiber: 1gSugar: 6gVitamin A: 9IUVitamin C: 3mgCalcium: 67mgIron: 5mg
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
Tried this recipe?Let us know how it was!