If there’s one way to get the most out of an affordable cut of beef, it’s this Bobby Flay recipe!
Marinating the meat for at least six hours is key. The longer it soaks, the more tender and flavorful it gets.
A hot grill is essential! Searing it fast keeps the juices locked in while developing a nice crust on the outside.
One trick that changed everything for me is slicing it thinly against the grain. It makes a huge difference in how tender each piece is.
If you’re cooking for a group, make extra. It’s even better the next day in sandwiches or sliced over a salad.
How to Make Bobby Flay Grilled London Broil
Ingredients
- 5 Garlic Cloves
- 1 tsp Salt
- 1/4 cup Red Wine
- 1/4 cup Balsamic Vinegar
- 1 tbsp Soy Sauce
- 1 tsp Honey
- 1 1/2 lbs London Broil (Top Round)
- 2 tbsp Olive Oil
- 1 tbsp Worcestershire Sauce
- 1 tbsp Lemon Juice
- 1/2 tsp Pepper
Step-by-Step Instructions
Step 1:
Blend the garlic, salt, red wine, balsamic vinegar, soy sauce, and honey to create a marinade.
Step 2:
Place the London broil in a sealable plastic bag and pour the marinade over it.
Let it marinate in the refrigerator for at least 2 hours, or overnight for better flavor.
Step 3:
Preheat your grill to medium-high heat.
Remove the steak from the marinade and let it come to room temperature for about 30 minutes.
Step 4:
Grill the steak for 4-5 minutes on each side, or until it reaches your desired level of doneness.
Remove from the grill and let it rest for 10 minutes.
Step 5:
Slice the steak thinly against the grain. Serve immediately and enjoy!
Common Mistakes to Avoid
Why Did My London Broil Turn Out Chewy Despite Marinating?
Slicing with the grain is the problem, since marinade only softens the outer quarter inch of top round.
I always find the long muscle lines and cut thin strips straight across them at a slight angle!
Why Did My Grilled Steak Taste Too Salty?
Bobby Flay’s soy-based marinade already brings salt, so extra seasoning tips it over.
I skip the salt shaker entirely and taste the marinade first.
If you’ve already hit this point, slice it thin and pair it with lemon and unsalted potatoes!
Why Did My London Broil Get Bitter Black Patches?
Honey and balsamic in Bobby Flay’s marinade scorch fast over direct flames.
Pat off excess marinade and move the steak to the cooler zone the moment you smell sharp, burnt sugar!
You’ll nail it next round!
Grilling the Beef While Its Surface Is Still Wet
A dripping surface steams on the grates, leaving the beef gray.
I blot it dry until the surface feels tacky!
Moisture must evaporate before browning starts, and you’ll hear a loud, steady sizzle once it does.
Leaving Top Round in Acidic Marinade Too Long
Red wine and vinegar break down surface proteins, and past about eight hours top round turns mealy and soft.
I’ve tested short and long soaks, and four to six hours gives the best bite!
Waiting for Final Doneness Before Pulling the Steak
Carryover heat pushes the center up roughly five degrees during resting.
Like Bobby Flay, I pull the steak at 125°F for medium-rare and let it rest ten minutes!
If juice pools heavily on the board, it needed more rest.
Brushing Used Marinade on the Steak After Grilling
Marinade that touched raw beef carries bacteria, so brushing it on cooked steak is a safety risk.
I boil reserved marinade for at least three minutes until it thickens into a glossy glaze!
That keeps the tangy finish safe.
Not Marinating Long Enough
You might be tempted to skip marinating or cut its time short, but that’s a big mistake.
Leaving your London broil in the marinade for at least 24 hours is crucial for flavor and tenderness.
Take the time, and you’ll taste the difference!
Tips and Tricks for Making This Recipe
Marinating Time is Key
The longer you marinate the steak, the more flavorful and tender it becomes, so try for at least 4 hours if you can.
Bring to Room Temperature
Always let the marinated steak sit at room temperature before grilling to help with even cooking throughout.
Slice Against the Grain
For tenderness, make sure you cut the steak thinly against the grain, which helps in keeping the slices easy to chew.
Use a Meat Thermometer
A meat thermometer helps to get the perfect doneness without guessing, especially important if cooking for a group with varied preferences.
Experiment with Side Dishes
London broil is versatile, so it pairs well with anything from grilled vegetables to a fresh salad, adding great variety to your meal.
What to Serve with Bobby Flay Grilled London Broil
Classic Mashed Potatoes
You can’t go wrong with classic mashed potatoes alongside your grilled London broil.
The creamy texture and buttery flavor of the potatoes complement the robust and savory flavors of the steak.
Add a bit of garlic or chives for an extra boost of flavor!
Roasted Vegetables
Roasted vegetables such as carrots, Brussels sprouts, or bell peppers make a fantastic pairing with London broil.
The caramelization brings out the natural sweetness of the vegetables and enhances the overall dining experience.
Season them with olive oil, salt, and a pinch of pepper before roasting them to perfection.
Corn Ribs
Have you ever tried corn ribs with your steak?
Cut the corn into quarters lengthwise, then season with your favorite spices and bake or grill.
These corn ribs offer a smoky twist that goes wonderfully with the rich flavors of London broil.
Crispy Smashed Potatoes
Crispy smashed potatoes are a fun and tasty alternative to traditional sides.
Boil baby potatoes until tender, then smash them slightly and roast until crispy.
The crunchy texture pairs so well with the juicy steak!
Green Bean Fries
For a unique side, why not try making green bean fries?
Coat fresh green beans in a light batter and bake until crispy.
These add a zesty crunch, making them a delightful addition to your London broil meal.
Variations and Substitutions
Alternative Marinades
If you’re looking to switch it up, try using a teriyaki marinade for a sweet and savory twist.
You can swap the red wine in the marinade for apple cider vinegar or a splash of whiskey for unique flavors.
Protein Substitutions
You can use flank steak or skirt steak instead of London broil for a similar texture and taste.
These cuts absorb marinades well and are perfect for grilling.
Spice Modifications
Add a bit of cayenne pepper to your marinade if you want to introduce some heat to the dish.
Feel free to experiment with smoked paprika or rosemary for a more aromatic profile.
Cooking Methods
If grilling isn’t an option, consider broiling the steak in the oven for a crisp exterior.
Sous vide cooking is another excellent approach for achieving even doneness and tenderness.
How to Store Leftover Bobby Flay Grilled London Broil
Refrigeration
After enjoying your grilled London broil, storing the leftovers properly is key!
Once the steak cools to room temperature, wrap it tightly in plastic wrap or use an airtight container.
Pop it in the fridge, where it can last for about 3 to 4 days.
Freezing
For longer storage, the freezer is your best friend!
Wrap the cooled steak first in plastic wrap.
Next, add a layer of aluminum foil to prevent freezer burn.
Pile it into a freezer-safe bag for double protection, and it can stay delicious for up to 3 months.
Labeling
Don’t forget to label your package with the date you stored it!
This labeling will help keep track of how long your steak has been stored.
Use a permanent marker for clear labeling so you know exactly when to enjoy your leftovers next!
Bobby Flay Grilled London Broil Recipe
Ingredients
- 5 Garlic Cloves
- 1 tsp Salt
- 1/4 cup Red Wine
- 1/4 cup Balsamic Vinegar
- 1 tbsp Soy Sauce
- 1 tsp Honey
- 1 1/2 lbs London Broil Top Round
- 2 tbsp Olive Oil
- 1 tbsp Worcestershire Sauce
- 1 tbsp Lemon Juice
- 1/2 tsp Pepper
Instructions
- Blend the garlic, salt, red wine, balsamic vinegar, soy sauce, and honey to create a marinade.
- Place the London broil in a sealable plastic bag and pour the marinade over it. Let it marinate in the refrigerator for at least 2 hours, or overnight for better flavor.
- Preheat your grill to medium-high heat. Remove the steak from the marinade and let it come to room temperature for about 30 minutes.
- Grill the steak for 4-5 minutes on each side, or until it reaches your desired level of doneness. Remove from the grill and let it rest for 10 minutes.
- Slice the steak thinly against the grain. Serve immediately and enjoy!