Beef London broil marinated in red wine, garlic, rosemary, balsamic vinegar and light olive oil; then grilled to your liking.

Now that the weather is getting warmer, it's time to break out the propane and start grilling more of our meals.

I know people grill year round, but making or even thinking about what to make dinner is hard enough without having to shovel a path through the piles of snow to get the grill. Don't you agree?

One of our favorite meals to make on the grill is a beef London broil served with a baked potato and tossed salad.

It's so simple and when the meat is marinated like this Red Wine Rosemary Marinated London Broil, it really helps to tenderize the piece of meat so it's not so tough.

We've tried grilling this cut of meat with just salt and pepper and it always comes out tough so a marinade is a must.

Ingredients Needed

For this recipe, I used red wine (I prefer dry reds like Chianti or Cabernet), minced garlic, fresh chopped rosemary, Kosher salt, black pepper, balsamic vinegar and light olive oil.

How do you make Red Wine Rosemary Marinated London Broil?

Combine all of the ingredients together; then add the meat and the marinade to a resealable plastic bag.

Place the bag in the refrigerator for at least 4 hours. It tastes even better when the meat soaks up all of the flavors a little longer and you can refrigerate up to 24 hours before cooking.

When you're ready to grill your steak, take the meat out of the refrigerator at least 15 minutes prior so that it comes to room temperature. Remove the meat from the bag and discard the marinade prior to grilling.

Be sure to check your meat with a thermometer, as color alone is not a foolproof indicator. Here are the Degrees of Doneness courtesy of Certified Angus Beef:

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 (Little or No Pink Center) 160° F (71°C)

This Red Wine Rosemary Marinated London Broil was delicious and so tender. Don't forget to allow the meat to rest a few minutes after taking it off of the grill before slicing it across the grain. ~Enjoy!

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