In the mood for a good grilled steak but don't feel like shelling out lots of cash for it? Try this amazing grilled London broil with corn salsa! It's marinated to perfection then grilled for a perfectly tender and flavorful piece of meat. I especially enjoy it with a charred corn salsa, but of course that's optional.
Here's what you need for amazing grilled London broil with corn salsa:
for the London broil:
- Shoulder London broil- Since the term London broil refers to the method of cooking and not the actual cut of meat, I'm being specific here.
- Olive oil
- Soy sauce or coconut aminos
- Worcestershire sauce (fish free)
- Balsamic vinegar
- Honey
- Dijon mustard
- Minced garlic
Pinch of salt and pepper to taste
for the corn salsa:
- Corn on the cob (canned corn works well too, in a pinch)
- Purple onion
- Jalapeño
- Cherry tomatoes
- Fresh dill
- Lime juice
- Salt and pepper
How to make your London broil taste incredible
Here's the key...marinate. I actually like to cut the steak in a crosshatch pattern so that the marinade really seeps into the meat. You can marinate the steak for minimum 30 minutes and get really excellent flavor, it need not be for hours on end.
It's important to note that London broil is best served rare or medium rare. It's also really great served cold, making it a great option for Shabbos day meat board.
To ensure that your steak is cooked properly, I highly recommend getting yourself a meat thermometer like this one.
About the corn salsa
It's the perfect "little something extra' to add to your grilled steak. I love to char corn on the cob first on the grill to give it a really nice flavor. Of course you can also used canned corn for this salsa if you want to.
It also works great with plain tortilla chips, fish or chicken!
More great BBQ recipes
Amazing Grilled London Broil with Corn Salsa
Ingredients
London Broil
- 2-2.5 lb London broil
- ¼ cup olive oil
- ¼ cup soy sauce
- ¼ cup Worcestershire sauce fish free
- ¼ cup balsamic vinegar
- ¼ cup honey
- 2 teaspoon dijon mustard
- 2 cloves minced garlic
- pinch of salt and pepper
Corn Salsa
- 4-5 ears fresh corn
- 1 cup cherry tomatoes quartered
- ½ red onion finely diced
- ½ jalapeno seeded and finely diced
- 1 lime juiced
- salt and pepper to taste
Instructions
London Broil:
- Whisk the marinade together and pour into a ziplock bag. Score the meat ¼” deep into a crosshatch pattern. Add the meat to the bag and marinate at room temperature for 30 minutes or for a few hours in the fridge. If your refrigerating the meat, let it sit at room temp before grilling. Heat your grill to the highest heat for 10 minutes. Grill the London broil 5 minutes on each side for medium. Let the meat rest for 10 minutes before slicing against the grain. Do not skip this step no matter how good it smells!
Corn Salsa:
- Grill for 8 minutes, or until the kernels begin to char. Let cool slightly, then slice the kernels off the corn.
- In a large bowl, combine all of the ingredients together and season with salt and pepper to taste. Chill until ready to serve.
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