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Black Garlic London Broil

Recipe Courtesy of Jeff Parker

Prep time:  2 hrs 15 mins | Cook time:  30 mins

Total time:  2 hrs 45 mins | Serves: 6 - 8


  • 2 pounds London broil

  • ⅓ cup peeled black garlic

  • 1 Fresno chile, chopped

  • 1 tablespoon chopped fresh rosemary leaves

  • ½ cup crushed tomatoes

  • 3 tablespoons red wine vinegar

  • 2 tablespoons pomegranate molasses

  • 2 tablespoons maple syrup

  • 1 tablespoon Worcestershire sauce

  • 1 teaspoon kosher salt, plus more for grilling

  • ½ teaspoon freshly ground black pepper, plus more for grilling

  • Olive oil, for grilling


  1. Place London broil in a shallow container just large enough to hold the meat. Add the remaining ingredients to the bowl of blender and puree. Pour marinade over the meat and turn the meat a couple times to coat. Cover and marinate overnight in the refrigerator, flipping at least once. Remove from refrigerator and hour before grilling.

  2. Set up grill for direct heat cooking over high heat. Brush and oil grate before cooking.

  3. Remove the London broil from the marinade; use your fingers to scrape away the excess marinade back into the container. Reserve the marinade. Pat the steak dry with paper towels and season liberally with salt and pepper then rub with a small amount of oil.

  4. Pour marinade into a small saucepan and bring to a boil, reduce heat and simmer for 3 minutes. Remove from heat and use to brush on steak while grilling.

  5. Place steak on grill and cook about 5 to 6 minutes, flip and baste with heated marinade and cook for another 5 to 6 minutes for medium-rare or an internal temperature of 125°F to 135°F.

  6. Transfer to a cutting board and let rest for 10 minutes tented with foil. Thinly slice across the grain for serving. Serve with extra sauce.

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