Description

This grilled London broil recipe, inspired by Bobby Flay, features a flavorful marinade with bold ingredients and a quick, high-heat grilling method for juicy, tender steak with a beautiful char. It’s perfect for backyard barbecues or a weeknight steak dinner with flair.

Ingredients

2 lbs top round steak (London broil)
1/4 cup olive oil
3 tbsp balsamic vinegar
2 tbsp soy sauce
2 tbsp Worcestershire sauce
2 tbsp Dijon mustard
4 garlic cloves, minced
1 tbsp brown sugar
1 tsp smoked paprika
1/2 tsp crushed red pepper flakes (optional)
Salt and black pepper, to taste
Fresh chopped parsley (for garnish)

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Instructions

Make the marinade: In a medium bowl, whisk together olive oil, balsamic vinegar, soy sauce, Worcestershire sauce, Dijon mustard, garlic, brown sugar, smoked paprika, and red pepper flakes.
Marinate the steak: Place the London broil in a large resealable plastic bag or shallow dish. Pour the marinade over the steak, making sure it’s well coated. Seal and refrigerate for at least 4 hours, preferably overnight.
Preheat the grill: Remove the steak from the marinade and let it come to room temperature while you preheat your grill to high heat (around 450°F to 500°F).
Grill the steak: Place the steak on the hot grill and cook for about 4-6 minutes per side for medium-rare, or until it reaches your desired level of doneness.
Rest the meat: Transfer the steak to a cutting board and let it rest for 5-10 minutes to lock in the juices.
Slice and serve: Slice the steak thinly against the grain. Garnish with fresh parsley and serve.

Notes

Don’t skip resting the steak after grilling—it helps keep the meat juicy.
Great with grilled vegetables, mashed potatoes, or a crisp salad.
For extra tenderness, score the meat lightly before marinating.

Nutrition

Serving Size: 6 oz
Calories: 345
Sugar: 3g
Sodium: 780mg
Fat: 19g
Saturated Fat: 5g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 6g
Fiber: 0g
Protein: 38g
Cholesterol: 95mg