Balsamic Glazed London Broil - Grilled or Broiled Top Round Steak Roast

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 OH BOY... A nice thick juicy steak!!!

But not just any nice big juicy steak.  This is a London Broil.  Oddly enough, Although American butchers may label a cut of meat "London broil", the term does not refer to a specific cut of meat but to a method of preparation and cookery. Butchers may label top round steak or roast as London broil.

So, I was wandering through my local grocery store and spied a sale on Top Round Roasts... And I was hooked!  Technique for a classic London Broil is to have the steak marinate over night.  ME, I prefer plain old salt and pepper.

The glaze is filled with flavor, the steaks come out juicy and tender and with the meat on sale this is the least expensive way to serve a...

NICE THICK JUICY STEAK!

Enjoy!

 OK... Here's what I did...

Balsamic Glazed
London Broil
Grilled or Broiled Thick
Top Round Steak

Ingredients

• 3 Pound London Broil (Thick cut of Beef Steak, Top Round or Tri-Tip)
• 1 TBS Fresh Ground Pepper
• 1 TBS Sea Salt
• FOR THE GLAZE
  1/2 Cup Balsamic Vinegar
• 2 TBS Brown Sugar
• 2 Cloves Garlic, smashed, minced and flattened into a paste.

Cooking Directions

1. TO BROIL (COOK IN THE OVEN) - Preheat the broiler and the pan for 10 minutes. 
2. Slide the broiler pan out of the oven and put the steak on the pan. Put the pan in the oven in the middle rack slot. Your broiler pan should sit about four inches away from the flame.
3. Generously salt and pepper all sides of the roast.
4. London broil only needs four to five minutes of cooking time on each side. Set a timer to help you remember when to flip it. Overcooking renders this cut very tough.  8 Minutes (4 minutes each side) will get a Rare steak.  10 Minutes (5 minutes each side) will get a Medium Rare Steak. 12 Minutes (6 and 6) will get a Medium
5. While the steak is cooking, Prepare the Glaze.  In a small pot, over medium heat, heat the Balsamic, add the Brown Sugar and garlic.  Stir to mix and heat to a low simmer.
6. OK... Back to the meat.  Once the meat has cooked the appropriate amount of time, check the internal temperature with an instant read meat thermometer.  The thickest part of the steak/roast should read 125 degrees for rare, 135 for medium rare, 145 for medium.  Return to oven if additional cooking time is needed.
7. Once the meat is the correct internal temperature, brush the glaze on all sides.  Return to the oven for ONLY 1 MINUTE PER SIDE.  You are only heating the glaze, not cooking the meat.
   Once the glaze has heated and begins to lightly char (Cook too long, the sugar will burn... be careful), wrap the steak in a couple of layers of heavy aluminum foil.  Allow to rest wrapped in the foil for 30 minutes to even out the temperature and help to tenderize the meat.
8. Just as you are ready to serve, remove from foil and slice against the grain for maximum tenderness.  HINT... taste,  if the steak is still a little tough, slice thin.  If the steak is butter soft and tender, slice thick.
9. Serve while still warm and... ENJOY! 
10. To GRILL ( Outdoor, open fire (Coals))
    Prepare the Glaze in advance.  In a small pot, over medium heat, heat the Balsamic, add the Brown Sugar and garlic.  Stir to mix and heat to a low simmer.
    Prepare your grill. Make a HOT spot, with the coals under half of the grate.
11. With the coals HOT, unwrap the steaks, Generously salt and pepper all sides of the roast and grill about 2 minutes per side. Take the internal temperature of the beef. Continue cooking 2 minutes per side, checking internal temp with each flip. Transfer meat from the HOT side to the cooler side with no coals under the steak when internal temp reaches 125 degrees. Cooking time over the hot coals will vary depending on how hot the fire is, how thick the steak is and the fat content of the steak. 
12. Once the meat reaches 125 degrees, brush the Glaze on the meat (all sides).  Cover the grill and allow to cook over the cool side (indirect heat) for an additional 5 minutes or until internal temperature reaches 135 degrees, remove from heat.
13.  Wrap the steak in a couple of layers of heavy aluminum foil.  Allow to rest wrapped in the foil for 30 minutes to even out the temperature and help to tenderize the meat.
14. Just as you are ready to serve, remove from foil and slice against the grain.  HINT... taste,  if the steak is still a little tough, slice thin.  If the steak is butter soft and tender, slice thick.
15. Serve while still warm and... ENJOY!