Grilled London broil steak marinated in balsamic vinegar, white wine, oil, garlic powder and fresh thyme is deliciously flavorful and tender.
I first shared this recipe back in November 2011 and just found it in the archives. Being that it’s Summertime here in NJ, we grill a lot. And London broil usually makes its way on the menu one or two times throughout the season.
So when I found this recipe for Balsamic and Thyme Marinated London Broil, I couldn’t wait to share it again. I’ve made a few London broil recipes, but did you know that it’s not actually a cut of beef?
What is London Broil?
London broil is actually a cooking method and not a cut of beef. Technically, it’s the name given for a tough cut of beef that has to be marinated; then either broiled or grilled.
Your local grocer or butcher will call top round steaks a London Broil as these are cheaper cuts of beef; however, they are flavorful. They’re best cooked over a high heat; then sliced thin across the grain.
How do you make Balsamic and Thyme Marinated London Broil?
For this recipe you’ll need a top round London broil steak, balsamic vinegar, white wine, Canola oil, Worcestershire sauce, fresh thyme, garlic powder, Kosher salt and black pepper.
In a small bowl, whisk all of the ingredients, minus the steak, until well blended. Add the beef to a large, resealable plastic bag and add the marinade. Refrigerate for at least 4 hours or up to overnight; which is my preference.
When you’re ready to grill, take the meat out of the refrigerator and allow to rest for 15 minutes while the grill is heating. Grill the steak 6-8 minutes per side for medium rare, 8-10 minutes for medium to medium well. It’s best to insert an instant read thermometer into the center to test the doneness.
Allow the meat to rest for 10 minutes before thinly slicing against the grain.
Use these temperature guidelines from Certified Angus Beef:
- Rare: Cool red center. 125° F 52 ° C.
- Medium Rare: Warm red center. 135° F 57 ° C.
- Rare: Cool red center. 125° F 52 ° C.
- Medium Rare: Warm red center. 135° F 57 ° C.
- Medium: Warm pink center. 145° F 63 ° C.
- Medium Well: Slightly pink center. 150° F 66 ° C.
- Well Done: Little or no pink.
If you’re planning on a gathering, a 1 1/2 to 2 pound London broil serves approximately 6-8 people.
I’m so glad I found this recipe for Balsamic and Thyme Marinated London Broil again and it’s definitely going on my meal plan next week! ~Enjoy!
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Ingredients
- 1 1/2-2 lb. Top Round London Broil
- 1/4 c. Balsamic Vinegar
- 1/4 c. White Wine
- 1/2 c. Canola Oil
- 1 tbsp. Worcestershire Sauce
- 1 tbsp. Fresh Thyme, removed from stem
- 1 tsp. Garlic Powder
- 1 tsp. Kosher Salt
- 1/2 tsp. Fresh Ground Black Pepper
Instructions
- In a small bowl, whisk together all of the ingredients until well blended.
- Add the beef to a large, resealable plastic bag and add the marinade. Refrigerate for at least 4 hours or up to overnight.
- When you're ready to grill, take the meat out of the refrigerator and allow to rest for 15 minutes while the grill is heating. Grill the steak 6-8 minutes per side for medium rare, 8-10 minutes for medium to medium well. (It's best to insert an instant read thermometer into the center to test the doneness.)
- Allow the meat to rest for 10 minutes before thinly slicing against the grain.
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Sounds delicious, Carrie! I have some fig balsamic in my pantry and hadn’t thought of using it in a marinade, but I think a that’s now in my future!
Thanks Lisa, it makes a great marinade. 🙂