Description
Bobby Flay’s grilled London broil delivers a bold, smoky American classic with intense beef flavor. Marinated in zesty herbs and charred to perfection, this hearty steak promises a mouthwatering experience that brings backyard grilling to new delicious heights.
Ingredients
Scale
Main Protein:
- 1 ½ pounds (680 grams) top-round London broil
Seasonings and Liquids:
- 5 large garlic cloves
- 1 teaspoon salt
- ¼ cup (60 milliliters) dry red wine
- ¼ cup (60 milliliters) balsamic vinegar
- 1 tablespoon (15 milliliters) soy sauce
- 1 teaspoon honey
Instructions
- Crush fresh garlic cloves with kosher salt in a blender to release aromatic oils and enhance flavor intensity.
- Add full-bodied red wine, aged balsamic vinegar, premium soy sauce, and golden honey to the blender, creating a complex marinade with layered flavor profiles.
- Thoroughly blend marinade ingredients until smooth and consistent, ensuring no large garlic chunks remain.
- Place London broil cut in a large, heavy-duty resealable plastic bag, carefully pouring the marinade to completely coat the meat.
- Situate the marinating meat in a shallow glass dish to prevent potential leaks, then refrigerate for minimum 4 hours and maximum 24 hours, gently rotating the bag every 3-4 hours to distribute marinade evenly.
- Remove meat from refrigerator approximately 45-60 minutes before cooking, allowing it to reach room temperature for more even heat distribution.
- Preheat grill to high heat (400-450°F or 204-232°C), creating distinct grill marks and sealing in meat juices.
- Grill London broil for 7-9 minutes per side, rotating once halfway through for consistent cooking, aiming for medium-rare doneness with internal temperature of 135°F (57°C).
- Transfer grilled meat to a clean cutting board, letting it rest uncovered for 10-12 minutes to redistribute internal juices and ensure maximum tenderness.
- Using a sharp knife, slice meat thinly against the grain at a 45-degree angle, creating elegant, tender medallions ready for serving.
Notes
- Infuse meat with robust flavors by letting it soak in marinade for a minimum of 4 hours, allowing each ingredient to deeply penetrate the protein.
- Select cuts between 1/4 to 1/2 inch thick to guarantee uniform heat distribution and maximum juiciness during cooking.
- Waiting until after cooking to slice across muscle fibers ensures the meat remains incredibly tender and prevents unwelcome chewiness.
- Invest in a reliable meat thermometer to accurately monitor internal temperature, guaranteeing perfectly cooked results between 125°F and 145°F for optimal taste and texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dinner, Lunch
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 263
- Sugar: 2 g
- Sodium: 658 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 0 g
- Protein: 36 g
- Cholesterol: 80 mg