Ingredients you’ll need:
1 batch balsamic glaze
2 Tbsp olive oil
2 Tbsp balsamic/red wine vinegar
4-6 garlic cloves, minced
2-3 tsp coarse sea salt
1/2 tsp red pepper flakes
1/2 tsp freshly ground black pepper [or more to taste] 1 [2.25 oz] London Broil
3 Tbsp fresh rosemary rough chopped
Directions:
For the balsamic glaze per the instructions. This can be done in advance. To prepare the marinade, in a small bowl, mix together the olive oil, vinegar, chopped garlic and seasonings.
Rub the meat on all sides using all of the marinade. Cover tightly with plastic wrap and refrigerate. This should be done at least 4 hours prior to grilling, for the best results, preferably overnight.
Over medium-high heat, sear the meat on both sides, then lower the heat of the grill and continue to cook each side 3 minutes for rare, 4-5 minutes for medium 8 for medium-well, depending on the thickness of your meat, of course. This London Broil was about 1 1/4 inches thick and because I was photographing the steps, mine went slightly past medium before I carved it for serving. This particular cut of meat is very lean so, I recommend you do not cook it past medium for the best and most tender results.
Brush on the balsamic glaze 2 minutes before the end of cooking to create the delicious bark and flavor around the edges. Remove to a platter and allow to rest for 5-10 minutes before carving. To serve, use a sharp knife and slice it thinly across the grain, then drizzle with additional glaze before serving. Yield: serves 4-6
Cook’s note:
When choosing London Broil to grill, I try to choose a piece that’s proportional in thickness and size. This ensures a better result and even cooking.
Balsamic Glazed Garlic Rosemary London Broil
Ingredients
- 1 batch balsamic glaze
- 2 Tbsp olive oil
- 2 Tbsp balsamic/red wine vinegar
- 4-6 garlic cloves minced
- 2-3 tsp coarse sea salt
- 1/2 tsp red pepper flakes
- 1/2 tsp freshly ground black pepper [or more to taste]
- 1 [2.25 oz] London Broil
- 3 Tbsp fresh rosemary rough chopped
Instructions
- For the balsamic glaze per the instructions. This can be done in advance.
- To prepare the marinade, in a small bowl, mix together the olive oil, vinegar, chopped garlic and seasonings.
- Rub the meat on all sides using all of the marinade. Cover tightly with plastic wrap and refrigerate. This should be done at least 4 hours prior to grilling, for the best results, preferably overnight.
- Over medium-high heat, sear the meat on both sides, then lower the heat of the grill and continue to cook each side 3 minutes for rare, 4-5 minutes for medium 8 for medium-well, depending on the thickness of the meat,.
- Brush on the balsamic glaze 2 minutes before the end of cooking to create the delicious bark and flavor around the edges.
- Remove to a platter and allow to rest for 5-10 minutes before carving.
- To serve, use a sharp knife and slice it thinly across the grain, then drizzle with additional glaze before serving.
Notes
Melissa
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