Sandra This easy Bobby Flay Grilled London Broil is a perfect go-to for a flavorful and tender steak dinner. Marinated in a rich blend of garlic, red wine, and balsamic vinegar, this dish is quick to prepare and ideal for grilling. Pair it with fresh veggies or your favorite sides for a delicious meal everyone will enjoy, ready in under 30 minutes of active cooking time.
Bobby Flay Grilled London Broil Ingredients
- 1 (1.5-pound) top-round London broil
- 5 large garlic cloves
- 1 teaspoon salt
- 1/4 cup dry red wine
- 1/4 cup balsamic vinegar
- 1 tablespoon soy sauce
- 1 teaspoon honey
- Freshly ground black pepper
- Grilled tomatoes, for serving (optional)
How To Make Bobby Flay Grilled London Broil
- Make the Marinade: On a cutting board, mince the garlic with the salt until it forms a rough paste. Transfer the garlic paste to a blender. Add the red wine, balsamic vinegar, soy sauce, and honey, and blend until smooth.
- Marinate the Steak: Place the London broil and the marinade in a large, sealable plastic bag. Remove as much air as possible, seal the bag, and place it in a shallow dish to catch any potential leaks. Marinate in the refrigerator for at least 4 hours, or up to 24 hours, turning the bag occasionally.
- Prep for Grilling: Remove the steak from the refrigerator and let it sit at room temperature for about 1 hour before cooking. This is a crucial step for even cooking. Preheat your grill to high heat (about 450°F to 500°F).
- Grill the Steak: Remove the steak from the marinade, letting any excess drip off (do not pat it dry). Grill on a hot, oiled rack for 7-9 minutes per side for a perfect medium-rare.
- Rest and Slice: Transfer the grilled steak to a cutting board, cover it loosely with foil, and let it rest for at least 10 minutes. This is a non-negotiable step. After resting, slice the steak very thinly against the grain at a 45-degree angle. Serve immediately.
Recipe Tips
- How to get perfectly tender London Broil? The three most important secrets are: 1) The long marination time, which helps to break down the tough muscle fibers. 2) Not overcooking it; London broil is a lean cut that is best served medium-rare. 3) Slicing it very thinly against the grain after a proper rest.
- Why do I have to rest the meat? Resting the cooked steak for a full 10 minutes before you slice it is not optional! It allows the juices, which have been pushed to the center during cooking, to relax and redistribute throughout the meat. This is the key to a tender and juicy, not dry, slice of steak.
- How do I slice “against the grain”? Look at the direction the muscle fibers are running in the cooked steak. You want to slice perpendicular (at a 90-degree angle) to those lines. This shortens the muscle fibers and makes the meat much more tender and easier to chew.
- What’s the best wine for the marinade? Use a good quality, dry red wine that you would enjoy drinking, like a Cabernet Sauvignon, Merlot, or a Zinfandel. The flavor will concentrate in the marinade, so quality matters.
What To Serve With Grilled London Broil
This is a classic grilled main course that pairs wonderfully with a variety of sides. Serve it with:
- Crispy roasted potatoes or a loaded baked potato
- Grilled asparagus, corn on the cob, or a simple side salad
- A side of horseradish cream sauce or chimichurri
- The suggested grilled tomatoes
How To Store Grilled London Broil
- Refrigerate: Store leftover sliced steak in an airtight container in the refrigerator for up to 3 days.
- Reheat: For the best results, reheat the steak gently in a covered skillet over low heat with a splash of broth to prevent it from drying out. The leftovers are also delicious served cold in sandwiches or on top of a salad.
Grilled London Broil Nutrition Facts
- Serving: 1/4 of recipe
- Calories: 450 kcal
- Carbohydrates: 12g
- Protein: 42g
- Fat: 22g
- Saturated Fat: 8g
- Sodium: 1150mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
London Broil is not actually a specific cut of meat, but rather a method of preparation. It involves marinating a tough cut of beef (most commonly top round or flank steak) and then grilling or broiling it at a high heat.
Yes, absolutely. For a stovetop version, get a large cast-iron skillet screaming hot. Add a little oil and sear the steak for 4-6 minutes per side for medium-rare.
A tough London broil is almost always the result of one of three things: not marinating it for long enough, overcooking it past medium-rare, or slicing it with (instead of against) the grain.
Bobby Flay Grilled London Broil Recipe
Description
A classic grilled London Broil, made tender and flavorful with a rich garlic, red wine, and balsamic marinade, then grilled to a perfect medium-rare.
Ingredients
Instructions
- Make a paste with the garlic and salt. Blend it with the red wine, balsamic vinegar, soy sauce, and honey to create the marinade.
- Marinate the London broil in a sealed plastic bag in the refrigerator for at least 4 hours, or up to 24 hours.
- Let the steak come to room temperature for 1 hour before cooking.
- Preheat a grill to high heat.
- Grill the steak on an oiled rack for 7-9 minutes per side for medium-rare.
- Let the steak rest, covered with foil, for at least 10 minutes.
- Slice the rested steak very thinly against the grain before serving.
Notes
- Marinate for Tenderness: The most important tip for a tender London Broil is a long marination time. Do not skip this step! A minimum of 4 hours is required to tenderize this lean cut of meat.
- Rest the Meat: Do not slice the steak for at least 10 minutes after it comes off the grill. This non-negotiable step allows the juices to redistribute, ensuring every slice is perfectly tender and juicy.
- Slice Against the Grain: For the most tender bite, you must identify the direction of the muscle fibers in the cooked steak and slice thinly across them.
- Room Temperature First: Letting the cold steak sit on the counter for an hour before grilling is a simple pro trick that guarantees a much more even cook from edge to center.
