London Broil

🥘 Ingredients

• top round steak 1 1/2 - 2 lb
• soy sauce ½ cup
• balsamic vinegar 2 tbsp
• ketchup 2 tbsp
• sage 2 tbsp
• garlic cloves 5
• vegetable oil 1 ½ tbsp
• fresh rosemary 1 tsp
• charcoal briquettes 6 quarts
• coarsely ground pepper 1 ½ tsp
• paprika 1 tsp
• aluminum foil

1. 1

   Cut ½-inch crosshatch pattern, ¼ inch deep, on both sides of top round steak . Place steak in 1-gallon zipper-lock bag .
2. 2

   Combine soy sauce , balsamic vinegar , ketchup , sage , garlic cloves , vegetable oil , and fresh rosemary in blender and process until garlic and herbs are finely chopped, about 30 seconds .
3. 3

   Add marinade to bag with steak, seal, and turn to coat. Let sit at room temperature for 2 hours or refrigerate for up to 8 hours. (If refrigerated, bring steak to room temperature before grilling.)

For a Charcoal Grill

1. 1

   Open bottom vent completely. Light large chimney starter filled with charcoal briquettes . When top coals are partially covered with ash, pour evenly over half of grill . Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes .

For a Gas Grill

1. 1

   Turn all burners to high, cover, and heat grill until hot, about 15 minutes . Leave all burners on high.

Grilling

1. 1

   Combine coarsely ground pepper and paprika . Remove steak from marinade, pat dry with paper towels , and season with pepper mixture.
2. 2

   Clean and oil cooking grate. Grill steak (over hot side of grill if using charcoal) for 1 minute . Flip and grill on second side for 1 minute . Repeat, flipping every minute, until steak registers 125 degrees for medium-rare, 5-7 minutes , or 130 degrees for medium, about 9 minutes .
3. 3

   Transfer to carving board , tent loosely with aluminum foil , and let rest for 10 minutes .
4. 4

   Thinly slice steak against grain. Serve.