Table of Contents

Marinated, Grilled London Broil: A Steakhouse Experience at Home

I can still recall the smoky aroma wafting from my grandfather’s backyard grill on summer evenings. He’d always be meticulously tending to a large cut of beef, usually a London broil, marinated in a concoction that smelled both tangy and savory. The sizzle as the steak hit the hot grates, the gathering of family, the perfectly pink center – these are the memories that this recipe evokes for me. It’s a simple dish, but done right, it’s a celebration of flavor and togetherness.

Recipe Overview

Prep Time: 20 minutes (plus 3+ hours marinating)
Cook Time: 6-10 minutes
Total Time: 3 hours 26 minutes minimum
Servings: 1-3
Dietary Type: Gluten-Free (check A.1. sauce label)

Ingredients

1 – 1 ½ lb top sirloin steak (London Broil)
1 teaspoon hot sauce (I prefer Tabasco)
2 heads garlic, minced fine (save six little cloves)
½ cup red wine vinegar
1 small Spanish onion, chopped fine
2 sprigs green onions, sliced on the bias finely
1 (12 ounce) bottle A.1. Original Sauce
1 teaspoon pepper
½ teaspoon salt

Equipment Needed

Deep rectangular pan
Very sharp knife
Foil or plastic wrap
Charcoal or gas grill
Small weight (optional)

Instructions

Begin by selecting the freshest, leanest piece of top sirloin you can find. Black Angus is highly recommended. Look for a cut with a deep red color, indicating freshness.
Place your sirloin in a deep rectangular pan. This will ensure the marinade fully envelops the meat.
Using a very sharp knife, lightly score the meat on both sides in a crosshatch pattern. This scoring helps the marinade penetrate deeper into the meat fibers, maximizing flavor. Be careful not to cut too deep, you just want to break the surface.
Start building your flavor base by sprinkling both sides of the steak generously with salt and pepper. This initial seasoning is crucial for developing a well-seasoned crust during grilling.
Next, take about six of your minced garlic cloves and stuff them into the slits you made while scoring. This ensures intense garlic flavor throughout the steak.
In a separate bowl, whisk together the remaining minced garlic, red wine vinegar, A.1. sauce, Tabasco sauce, and chopped Spanish onions. Pour this mixture over the steak in the pan.
Stir and flip the meat to coat it evenly on both sides with the marinade. Ensure every part of the steak is submerged or coated for optimal flavor infusion.
Cover the pan tightly with foil or plastic wrap and let it sit in the refrigerator for at least three hours. For a more intense flavor, you can marinate it overnight. The longer it marinates, the more tender and flavorful the steak will become.
When you’re ready to cook, preheat your charcoal or gas grill for 20 minutes on a high setting. The grill needs to be extremely hot to achieve a good sear and prevent the steak from sticking.
Place your marinated steak on the hot grill grates. Optionally, place a small weight on top of the steak. This helps ensure even contact with the grill surface, resulting in more uniform cooking and those coveted grill marks.
Grill for about 1 ½ minutes, then flip it over and do the same for the other side. This initial sear is essential for locking in the juices and creating a flavorful crust.
Reduce the heat on the grill to a low-medium setting. Continue grilling, turning the steak every minute or so, taking care to grill so that you get charcoaled score lines in a criss-cross pattern on the steak. This method of frequent turning promotes even cooking and prevents burning.
DO NOT OVER COOK! The steak should be pink inside – not brown! Use a meat thermometer to ensure accuracy. For medium-rare, aim for an internal temperature of 130-135°F (54-57°C). For medium, aim for 135-145°F (57-63°C).
Once the steak reaches your desired doneness, remove it from the grill and let it rest for at least 10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
Slice the steak against the grain into thin strips. This shortens the muscle fibers, making the steak easier to chew.
Garnish with the sliced green onions and serve immediately.

Expert Tips & Tricks

To amp up the flavor, add a splash of Worcestershire sauce to the marinade. Its umami richness complements the other ingredients beautifully.
For a deeper smoky flavor, use wood chips like hickory or mesquite in a smoker box on a gas grill, or add them directly to the charcoal.
If you don’t have A.1. sauce on hand, a combination of ketchup, Worcestershire sauce, and a touch of molasses can be used as a substitute.
Don’t discard the leftover marinade! Simmer it in a saucepan until thickened, then use it as a sauce to drizzle over the sliced steak. Be sure to bring it to a boil to kill any bacteria.
If you prefer a more well-done steak, continue grilling, but be careful not to dry it out. Basting with the marinade can help keep it moist.

Serving & Storage Suggestions

Serve this marinated grilled London broil with your favorite sides. It pairs perfectly with seasoned potato wedges, a simple salad, and a green vegetable like steamed broccoli or asparagus. Don’t forget the garlic bread for soaking up all those delicious juices!

Leftover steak can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm it in a skillet over low heat or in the microwave. Avoid overcooking, as it can become tough. The cooked steak can also be frozen, wrapped tightly in plastic wrap and then in foil, for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	350 kcal	18%
Total Fat	18g	28%
Saturated Fat	7g	35%
Cholesterol	80mg	27%
Sodium	1400mg	58%
Total Carbohydrate	15g	5%
Dietary Fiber	2g	8%
Sugars	8g	–
Protein	35g	70%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

For a spicy kick, add a pinch of cayenne pepper or a finely chopped jalapeño to the marinade.
If you don’t have red wine vinegar, balsamic vinegar or apple cider vinegar can be used as substitutes.
For a sweeter marinade, add a tablespoon of brown sugar or honey.
To make it soy-free, ensure that your A.1. sauce is soy-free, or use a homemade substitute that doesn’t contain soy sauce.
In winter, this London broil can also be cooked under a broiler in the oven.

FAQs (Frequently Asked Questions)

Q: Can I marinate the steak for longer than 3 hours?
A: Yes, marinating it overnight will result in a more flavorful and tender steak. Just be sure to keep it refrigerated.

Q: How do I know when the grill is hot enough?
A: You should be able to hold your hand about 6 inches above the grill grate for only 2-3 seconds before it becomes too hot.

Q: What if I don’t have a weight to put on top of the steak while grilling?
A: It’s not essential, but it helps ensure even cooking. You can use a cast iron skillet or even a brick wrapped in foil.

Q: Can I use a different cut of beef for this recipe?
A: While London broil is ideal, flank steak or skirt steak can also be used, but may require shorter cooking times.

Q: How do I prevent the steak from sticking to the grill?
A: Make sure the grill grates are clean and well-oiled. Also, avoid moving the steak around too much during the initial searing.

Final Thoughts

This Marinated, Grilled London Broil recipe is more than just a list of ingredients and instructions. It’s an invitation to create memories, to gather with loved ones, and to enjoy the simple pleasure of a perfectly cooked steak. So, fire up your grill, marinate your steak, and prepare to be transported back to those warm summer evenings filled with laughter and the irresistible aroma of grilled perfection. Don’t be afraid to experiment with the marinade to suit your own tastes, and please, share your creations and feedback – I’d love to hear about your grilling adventures! Pair it with a bold Cabernet Sauvignon for an unforgettable dining experience.

Marinated, Grilled London Broil Recipe