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Garlicky, Smoky Grilled London Broil With Chipotle Chiles

5.0(393)

No matter if you broil, pan-sear or grill it, like most economical cuts, London broils want to stay rare and juicy and a little chewy to show off its best side. Cooked through until completely brown, these steaks toughen and dry up. Warning to well-done steak lovers: You might want to buy a different hunk of beef.

by Melissa Clark

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Dinner, Easy, Main Course

Servings

(6–8)

Total time

15 min

Calories / serving

122 kcal

Ingredients (8)

serves

4 tablespoons minced chipotle in adobo saucechipotle
2 tablespoons honeyhoney
6 garlic cloves, finely choppedgarlic
4 tablespoons extra-virgin olive oilolive-oil
1 London broil, top round or flank steak 2 1/2 pounds, about 1-inch thick
2 teaspoons kosher saltsalt
Chopped cilantrocilantro
Lime wedgeslime

Instructions (3 steps)

01In a bowl, whisk together the chipotle, honey and garlic. Whisk in the oil.
02Season the steak all over with the salt. Pat the meat evenly with the chipotle mixture and let rest for at least an hour at room temperature, or as long as overnight in the refrigerator. If you’ve chilled it, let the steak come to room temperature before grilling.
03Light the charcoal or preheat the grill. Brush off any bits of garlic or chile from the meat and grill, covered, until the meat is charred on the outside and done to taste inside, 4 to 5 minutes per side for medium-rare. Let the meat rest 5 minutes before thinly slicing. Sprinkle with cilantro and serve with lime wedges.

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Rich recipe — supports nutrition-aware planning.