Ingredients
- 1 1/2 - 2 pounds London Broil approximately 1 1/2 inch thick
- 1/2 cup soy sauce
- 2 tablespoons balsamic vinegar
- 3 cloves garlic minced
- 1 1/2 tablespoons olive oil
- 1/4 tsp dried rosemary
- 1/4 tsp dried thyme
- 1/8 tsp dried rubbed sage
- 1/2 tsp ground black pepper
- 1 teaspoon Hungarian paprika
- 1 Tbl butter plus extra for serving if desired.
Servings: servings
Instructions
- With very sharp knife, cut a 1/2-inch crosshatch pattern, 1/4-inch deep, on both sides of steak.
- Combine remaining ingredients except pepper, paprika and butter.
- Pour over steak in ziplock bag or glass casserole dish with cover.
- Turn steak, and let marinate between 2-24 hours in refrigerator, turning once or twice.
- Remove steak to counter top before starting charcoal.
- Arrange charcoal on each side of grill like this ( ) and start it.
- Remove steak from marinade and pat dry with paper towels.
- Mix together pepper and paprika and sprinkle over both sides of steak.
- Place meat on center of grill making sure that the steak is not directly over charcoal.
- With lid closed, grill for 9-10 minutes and flip.
- Grill another 9-10 minutes.
- Place steak directly over one of the charcoal piles and sear on both sides or until temperature reaches 125 degrees for medium rare or 130 degrees for medium.
- Add a tablespoon or more of butter to top.
- Let rest 10 minutes before slicing.
- Serve with a side salad and extra butter on top of steak.
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