Marinated, Grilled London Broil

Recipe by Mark Marcarian
READY IN: 28mins


  • 1 - 1 12
    lb top sirloin steak (London Broil)
  • 1
    teaspoon hot sauce (I prefer Tabasco)
  • 2
    heads garlic, minced fine (save six little cloves)
  • 1
    small Spanish onion, chopped fine
  • 2
    sprigs green onions, sliced on the bias finely
  • 1
    (12 ounce) bottle A.1. Original Sauce
  • 1
    teaspoon pepper
  • 12
    teaspoon salt


  • Get the freshest, leanest piece of top sirloin you can find (Black Angus is most recommended). Make sure it is deep red in color.
  • Place your sirloin in a deep rectangular pan.
  • LIGHTLY score the meat with a very sharp knife on both sides to make sure marinade gets into meat.
  • Start by sprinkling both sides of meat with the salt and pepper.
  • Stuff a few cloves garlic all over meat by cutting little slits.
  • Pour in red wine vinegar, A1 sauce, Tabasco sauce; add the chopped spanish onions. (Reserve the green onions for later as a garnish).
  • Stir and flip the meat to coat evenly on both sides.
  • Cover pan with foil or plastic and let sit in refrigerator for at least three hours.
  • Preheat charcoal or gas grill for 20 minutes on high setting.
  • Place your marinated steak on the hot grill and place a small weight on top.
  • Grill for about 1 1/2 minutes, then flip it over and do the same for the other side.
  • Reduce heat on grill to a low medium setting, and turn every minute or so, taking care to grill so that you get charcoaled score lines in a criss-cross pattern on the steak.
  • Do NOT over cook!
  • The steak should be pink inside-not brown!