This London Broil Marinade is super simple and perfect for the grill! Loads of garlic, red wine vinegar, and Worcestershire round out the marinade for a steak that is both tender and flavorful! This recipe is sponsored by Cowboy Charcoal. I am so excited to be partnering with them and promoting their Fire & Ice Women’s Championship BBQ Series again in 2017!
Many of you may remember last year, I had the opportunity to interview the winner of the Cowboy Charcoal 2016 Fire & Ice Championship, Jayna Todisco. She battled it out all year against other lady-led BBQ competition teams and came out on top as the big winner at the World Food Championships. This year, the battle is renewed with even more female forces threw their hats into the ring. These women tracked their points in KCBS certified competitions all year to vie for a chance to win a Golden Ticket to participate in the World Food Championships and earn the Fire & Ice title. The contest ends on October 30th, 2017 and then the winners will be notified and start planning their trip to Orange Beach, Alabama!
I’ll be following the fire this year, first with this amazing London Broil marinade recipe to honor the women of BBQ, and then with a full feature of the competition as it heats up in Orange Beach the week of November 8-12th, and finally with an interview with the Fire & Ice Champion, whoever she may be! You can follow along too by watching for new posts on Facebook or Instagram as the competition progresses!
Now onto the recipe! I love a simple steak marinade that doesn’t take away from any of the naturally great beef flavors. I tend to reserve marinades for cuts like top round steaks or flank steaks that do great over a hot and fast fire, or “London Broil.” You see, London Broil is actually a cooking method, although often labeled in grocery stores as a cut of meat. Any cut that you can broil or grill over high heat and slice against the grain work well for London Broil and those cuts often benefit from a great marinade. This one uses olive oil for tenderizing and flavor, as well as red wine vinegar, Worcestershire for some richness, lots of garlic, red pepper flakes, salt, pepper, and fresh rosemary. Like I said, not too strong to take away from the flavors of meat on a grill, but just enough to complement everything that is going on. I hope you love this one!
- 1 1 1/2-2 pound top round or flank steak
- 3/4 cup olive oil
- 3/4 cup packed brown sugar
- 1/4 cup red wine vinegar
- 8 cloves garlic minced
- 1 1/2 Tablespoons Worcestershire sauce
- 1 Tablespoon salt
- 2 teaspoons black pepper
- 2 teaspoons red pepper flakes
- 2 sprigs fresh rosemary
Combine all of the marinade ingredients in a zip top gallon bag or a large lidded container. Submerge the steak in the marinade and press all of the air out of the bag. Massage and turn the bag over several times to ensure the meat is coated. Marinate for 2 hours at least, or overnight for better flavor.
Light your charcoal, allow it to catch and start to ash over and then dump it into your grill or preheat your grill to 450 degrees F. Sear the steak for 4-6 minutes per side (depending on thickness) or until the internal temperature reads 135 degrees F for medium rare.
Remove the steaks from the grill and allow to rest for 10 minutes before slicing against the grain and serving. I like to sprinkle with a little more coarse salt and some fresh cracked black pepper right before serving.