Pepper-Crusted London Broil
The Beef Marinade:
- 3 cloves garlic, crushed
- 1 tablespoon whole black peppercorns, cracked (I fold them in a paper towel and bash them with a hammer)
- 1 tablespoon minced fresh rosemary leaves
- 1/3 cup olive oil
- 1/3 cup GF balsamic vinegar
- 1 tablespoon honey
- 2-3 pounds London broil (top sirloin), cut 1 1/2 inches thick, with excess fat trimmed.
- 2 teaspoons kosher salt
- minced parsley
Combine the garlic, peppercorns, rosemary, olive oil, balsamic vinegar, and honey in a Zip-loc bag. Add the beef, coating it with the marinade. Squeeze all the air out of the bag so the beef is enveloped by the marinade, and refrigerate for at least 6 hours, or overnight.
Remove top round steaks from refrigerator 1 hour before grilling to bring to room temperature. Remove the meat from the marinade and blot it dry using a paper towel, season to taste with salt and pepper.
Slice beef thinly across the grain. Garnish with minced parsely and salt. Serve with grilled aspargus and Horseradish Cream.
- If using a gas grill, preheat on high for 10-15 minutes with lid down.
- Scrape grill clean with grill brush, and adjust heat to medium high.
- Cook the steaks turning once, for best results cook to medium-rare 135 degrees or medium 145 degrees, but no more, anything more will begin to dry out the steaks. About 7-8 minutes each side.
- Remove steaks, tent with foil 5-10 minutes to allow the juices to redistribute themselves evenly throughout the steak, before slicing steak thinly across the grain. The steaks will rise another 5 degrees well resting.