Grilled London Broil
If recipes produce a nice char on the outside, they typically produce overcooked gray bands of meat on the inside. We wanted to do better.
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.