Name: Grilled London Broil
Total time: 3 h 15 min
Cuisine: US & Canada
Ingredients: 1 (1 1/2- to 2-pound) top round steak , 1 1/2 inches thick, trimmed; 1/2 cup soy sauce; 2 tablespoons balsamic vinegar; 2 tablespoons ketchup; 2 tablespoons chopped fresh sage; 5 garlic cloves , minced; 1 1/2 tablespoons vegetable oil; 1 teaspoon chopped fresh rosemary; 1 1/2 teaspoons coarsely ground pepper; 1 teaspoon paprika

Why This Recipe Works

London broil used to be a catchall term for inexpensive cuts of meat. Today, it’s usually a top round that’s marinated and quickly grilled. A savory marinade of garlic, herbs, ketchup, vinegar, and soy sauce soaks into the meat as it comes to room temperature (which makes for more even cooking). Crosshatching the surface of the steak and rubbing it with black pepper and paprika create a charred—not to mention flavorful—crust. Constant flipping on the grill prevents uneven cooking and ensures that the thick top round is rosy all the way through.

Before You Begin

You can use thyme in place of the rosemary and either sweet or hot paprika. Because it’s so lean, top round, often labeled as London broil, is best served medium-rare to medium and sliced very thin (it will be tough and dry if cooked to well or beyond).

Instructions

Cut ½-inch crosshatch pattern, ¼ inch deep, on both sides of steak. Place steak in 1-gallon zipper-lock bag. Combine soy sauce, vinegar, ketchup, sage, garlic, oil, and rosemary in blender and process until garlic and herbs are finely chopped, about 30 seconds. Add marinade to bag with steak, seal, and turn to coat. Let sit at room temperature for 2 hours or refrigerate for up to 8 hours. (If refrigerated, bring steak to room temperature before grilling.)

FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave all burners on high.

Combine pepper and paprika. Remove steak from marinade, pat dry with paper towels, and season with pepper mixture.

Clean and oil cooking grate. Grill steak (over hot side of grill if using charcoal) for 1 minute. Flip and grill on second side for 1 minute. Repeat, flipping every minute, until steak registers 125 degrees for medium-rare, 5 to 7 minutes, or 130 degrees for medium, about 9 minutes. Transfer to carving board, tent loosely with aluminum foil, and let rest for 10 minutes. Thinly slice steak against grain. Serve.