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Garlic Habanero London Broil

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  • Author: Taylor Mathis and Sally James


A good London Broil will keep friends and family sitting at the table until the platter is empty. Featuring a garlic and pepper marinade, the flavors blend with orange zest and thyme for a tender and bright meat.


  • 2 to 2.5 pound “London Broil” cut top round steak
  • 1/2 cup apple cider vinegar
  • 1/2 cup orange juice
  • 1/2 cup apple juice
  • 1/3 cup canola or peanut oil
  • 3 Tablespoons Garlic Tabasco Sauce
  • 2 Tablespoons fresh lemon juice
  • 4 teaspoons honey (can use up to 2 Tablespoons. if you prefer a sweeter marinade)
  • 1 1/2 teaspoons salt
  • 1 scant teaspoon freshly grated orange zest
  • 1/2 teaspoon coarse ground black pepper
  • 1/2 teaspoon dry thyme
  • 1/2 teaspoon Habanero Tabasco Sauce


  1. In a medium bowl add the vinegar, orange juice, apple juice, oil, Garlic Tabasco Sauce, lemon juice, honey, salt, orange zest, pepper, thyme and Habanero Tabasco Sauce. Whisk ingredients together until well combined.
  2. Remove the steak from its packaging. Pierce the meat on both sides with a knife or large fork, if desired. Put the meat into a large, resealable plastic bag. Pour the marinade into the bag, over the top of the meat. Seal the bag, pressing out the excess air. Marinate the meat for 4 or up to 24 hours, turning the marinade bag over every few hours.
  3. Remove the meat from the bag and bring to room temperature. Discard the marinade. Grill the meat on an oiled rack at medium/high heat until the meat registers 135 to 140 on a meat thermometer. (Cook to 145 if you prefer a more medium finished steak) Turn the London Broil once while cooking. Remove the meat from the grill and rest for 10 minutes. The meat will continue to cook while resting. Cut the meat across the grain at a 45 degree angle. Serve London Broil warm or at room temperature.
  • Category: Main
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