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Balsamic Glazed Garlic Rosemary London Broil

Servings 4 -6
Author Melissa Sperka


  • 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
  • ½ tsp red pepper flakes
  • ½ tsp freshly ground black pepper [or more to taste]
  • 1 [2.25 oz] London Broil
  • 3 Tbsp fresh rosemary rough chopped


  • 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.


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.