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Grilled London Broil

From

August/September 2012

Grilled London Broil

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.

Serves 4

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).

Ingredients

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