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You are here: Home / Beef / Balsamic Glazed Garlic Rosemary London Broil

Balsamic Glazed Garlic Rosemary London Broil

July 19, 2012 by Melissa Leave a Comment

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Balsamic Glazed Garlic Rosemary London Broil– We’ve been chillin’ and grillin’ at our house, this week.  I know what you’re thinking… it’s Summer, everyone’s got grillin’ on their minds.  Like many of you, we fire up our grill all year-round.  Snow. sleet or rain, nothing keeps us from our grill!  For this London Broil, I made a batch of my balsamic glaze, a few days in advance.  I then stored it tightly covered and kept it in the refrigerator where it was just waiting for the opportunity to shine.  We decided to use it on this garlic-rosemary infused London Broil and the result?  What incredible flavors!
Balsamic Glazed Garlic Rosemary London Broil
The sweetness of the glaze created a delicious bark around the edges of the grilled beef, and, I have to admit, it’s my favorite part.  When carving, cut the meat across the grain for optimal tenderness and slice it thinly.  I also reserve half of the glaze for drizzling on top at the table.  To serve, all you need is a spinach salad and warm crusty garlic bread to complete this meal.

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.

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Balsamic Glazed Garlic Rosemary London Broil

Servings: 4 -6
Author: Melissa Sperka

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

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.
Tried this recipe?Mention @melissassk or tag #melissassk!
 

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Filed Under: Beef, Italian, Main Dish Tagged With: balsamic glaze, Beef, London roil, rosemary, steal

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about hello,my name is Melissa and I'm the Creator of Melissa's Southern Style Kitchen. Cooking, baking, developing recipes and kitchen tips is my passion. I love sharing my dishes and connecting with people through the food that I create. more

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