A recipe for tender London Broil, marinated in a homemade spicy steak marinade with fresh chili paste, then grilled to perfection. Slice against the grain and serve it with chimichurri. Absolutely mouthwatering on the grill.
I am totally digging this time of year so I can grill like crazy. You name it, I like to grill it - burgers, brats, sausages, wings, and especially STEAK. Give me a good steak and I will go to town with it on the grill. I had purchased a couple London Broil steaks from the butcher for the "Spicy Dehydrator Cookbook" I've been writing. My goal was to make several spicy jerkies, which I did, but wound up with an extra London Broil. Poor me, right? London Broil is ideal for making jerky because it is a leaner cut of steak.
Also known as Top Round, it is cut from the rear and has a lot of flavor, but it typically needs tenderizing before cooking, and grilling is ideal.
Note that the name "London Broil" refers to how the steak is prepared - marinate, cook, slice.
There is a key takeaway for this recipe in order to make it "Madness Style". If you guys are like me, and I know you are, you want your flavors to be jacked up a few notches. You want some BOOM with your food. This recipe delivers.
The main thing is the marinade. I used our "Jacked Up Steak Marinade" for this recipe, and it is sensational.
A good steak marinade not only adds flavor to your chosen steaks, but also helps to tenderize tougher cuts, like London Broil, though also consider it for skirt steak, top sirloin, or flank steak. Of course you can marinate any cut you'd like. The choice is yours. A good marinade will help you enjoy those tougher cuts, which are much more affordable, yet no less flavorful.
The big KEY in achieving that truly "Jacked Up" marinade you're seeking is in the homemade chili paste.
Making Chili Paste is an easy thing, and it adds a lot of flavor, and HEAT, to your steaks. You really have a TON of choices for your chili peppers. I used a ghost pepper, habanero pepper, and a couple of vibrant red Fresno peppers to form my chili paste. Ghost peppers have an excellent heat, over 1 Million Scoville Heat Units, and they're quite fruity, as are habaneros, which have a very respectable heat level as well. Fresnos are no slouch, though I enjoy them for the extra flavor and color.
I can't say enough about homemade chili paste. I LOVE my garden!
If you're serious about your heat, include more ghost peppers, or go with something even hotter, like scorpions, 7-Pots, or the Carolina Reaper.
If you'd like to tamp down the heat and not go TOO crazy, consider red cayenne peppers or ripened red serranos You'll still get a pleasant level of heat without going overboard.
But me? I want the heat!
Go ahead and make your chili paste, then mix it together with the rest of your marinade ingredients and marinade your steak with it. Score the steak with a cross hatch pattern to allow the marinade to really get in there. Cover and refrigerate overnight for the most flavor impact.
When you're ready, get the grill going. Heat it to medium-high heat and add the steak to lightly oiled grates. Grill it for 5 minutes, then flip and grill another 5 minutes.
It doesn't take very long to cook a London Broil. You're looking for an internal temperature of 125 degrees F internally for medium-rare or 130 degrees F for medium, so keep grilling until you reach your desired temperature and doneness.
Remove from heat and let it rest 10 minutes to allow the juices within to redistribute.
Finally, slice it against the grain and serve it up! So good!
I served ours with a Homemade Chimichurri Rojo Recipe. Give it a try. It's perfect for London Broil. I hope you enjoy it!
Grilled Marinated London Broil – Madness Style - Recipe
- 2 pounds London Broil
- For the London Broil Marinade
- 2-3 spicy chili peppers (I used 2 red Fresnos, 1 habanero and 1 ghost pepper)
- 2 cloves garlic chopped
- 1 teaspoon sugar
- 1 tablespoon white vinegar
- ½ cup soy sauce
- 2 tablespoons apple cider vinegar
- 2 tablespoon olive oil
- 1 teaspoon cayenne pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1 teaspoon black pepper
- First, make your chili paste by adding chili pepper, garlic, sugar and white vinegar to a food processor. Process to form your paste.Mix it together with the remaining ingredients.
- Score the London Broil on both sides with a crosshatching pattern, about ¼ inch deep to allow the marinade to penetrate the meat.
- Add the meat to a large baggie or into a dish and pour the marinade over it. Rub the marinade into the meat and cover.
- Refrigerate at least 6 hours, though it is best to marinade overnight for better flavor.
- Heat a grill to medium-high heat. Very lightly oil the grates.
- Grill the London Broil for 5 minutes, then flip and grill another 5 minutes.
- Check the temperature. You’ll want 125 degrees F internally for medium-rare or 130 degrees F for medium. Continue to grill and flip until you reach your desired temperature, up to 20 minutes TOPS.
- Rest for 10 minutes, then slice up against the grain and serve.