London Broil Recipe To Share

[Tizzylish]

Last night I made Grilled Marinated London Broil from Sarah's Secrets, the marinade was so flavorful I thought I'd share the recipe. Its not light, but it is so good! My only change was that my steak must have been thinner, it only needed 7 minutes per side and it was a perfect md-rare. I served it with Barefoot Contessa's roasted garlic potatoes and corn on the cob.

This will stay in our rotation this summer. :D

* Exported from MasterCook *

Grilled Marinated London Broil

Recipe By :
Serving Size : 0 Preparation Time :0:00
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Amount Measure Ingredient -- Preparation Method
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For marinade:
4 large garlic cloves -- minced
4 tablespoons balsamic vinegar
4 tablespoons fresh lemon juice
3 tablespoons Dijon mustard
1 1/2 tablespoons Worcestershire sauce
1 tablespoon soy sauce
1 teaspoon dried oregano -- crumbled
1 teaspoon dried basil -- crumbled
1 teaspoon dried thyme -- crumbled
1/2 teaspoon dried hot red pepper flakes
2/3 cup olive oil
1 London broil -- (2 to 2 1/2 pound)


To make marinade: In a bowl, whisk together marinade ingredients until combined well. Put London broil in a large resealable plastic bag and pour marinade over it. Seal bag, pressing out excess air, and set in a shallow dish. Marinate meat, chilled, turning bag once or twice, for 8 hours.
Remove meat from the marinade, discarded the marinade, and pat the meat dry.

Preheat a grill and on an oiled rack set about 4-inches over glowing coals, grill the meat, turning each once, 9 to 10 minutes on each side, or until it registers 125 to 130 degrees, on a meat thermometer for medium-rare meat. (Alternatively, meat may be broiled.)

Transfer meat to a cutting board and let stand 10 minutes. Cut meat diagonally across the grain into thin slices.


Description:
"Show: Sara's Secrets Episode: Basics of Meat"

[erin elizabeth]

This does sound good. I've been hungry for a good london broil lately, as strange as that sounds :) Except my store never sells anything labeled london broil. Has anyone got any other names for it or an acceptable substitute (besides flank steak)?

[Tizzylish]

Top round steak is what our London broils are labled as here. To make it easier, it is shaped kind of like a "kidney". :p

[newcook]

Can anyone give me an idea of how to lighten it? I guess it is just in using less oil, but how much less?

Daniele

[erin elizabeth]

I wonder how much the oil really affects the calories/fat of the recipe since it is just a marinade and you don't boil it down as a sauce...what penetrates the meat and eventually gets consumed? Hmmm...

[claire797]

Originally posted by erin elizabeth
I wonder how much the oil really affects the calories/fat of the recipe since it is just a marinade and you don't boil it down as a sauce...what penetrates the meat and eventually gets consumed? Hmmm...

I've always wondered the same thing about oil. It seems to be like you'd only need a few tablespoons to carry the flavor and help the marinade to "stick". Why do so many recipes call for 2/3 cup?

[Vicanddi]

I made this tonight. Very tasty! Will definitely be making this again during the summer.

As far as the marinade goes, I marinated the meat about 8 hours. I don't think much of the oil actually penetrates the meat. If so, I think a lot of it is cooked off in the grilling process.

[semmens]

so I left it out and my steak just wasn't anything special, but maybe that's why.

I usually just totally avoid recipes that have even a dash of mustard in them, and now I know why .;)

Laura

[Vicanddi]

We don't like mustard either, and I usually just omit it from recipes that call for it. if the mustard is obviously needed in a recipe, i will skip the recipe. I made this recipe without the mustard and thought it was flavorful. Maybe you could up another flavor, such as the Worcestershire sauce. Just a thought.

[Terrytx]

We had this last night and it was wonderful:D I followed the recipe, except for the olive oil (used only a couple of tablespoons). I marinated it more than 8 hours. This goes right up high on my favorites list.

[claire797]

Originally posted by Terrytx
We had this last night and it was wonderful:D I followed the recipe, except for the olive oil (used only a couple of tablespoons). I marinated it more than 8 hours. This goes right up high on my favorites list.

Glad you liked it :).

I still don't understand why so many marinades call for tons of oil. In fact, I just read in a cooking magazine (I think it might have been CL, but can't remember) that oil acts as a barrier and doesn't allow flavor to penetrate the meat as thoroughly. So why all the olive oil :confused:.

[Terrytx]

I read something like that too, but I feel like I have to add some if the recipe calls for it:confused: :rolleyes:

[claire797]

Originally posted by Terrytx
I read something like that too, but I feel like I have to add some if the recipe calls for it:confused: :rolleyes:

Definitely! Me too. I think it helps carry the flavor. The thing is, it seems you really only need a few tablespoons rather than 8 to 10, as some marinades call for. I just wonder why so many marinades call for so much when it seems unnecessary....there must be some reason.

[Char Finamore]

A recipe I make frequently for London broil is very good and uses a lot less oil. I don't have exact amounts, but I put in the blender:

soy sauce - about 1/2 cup
several cloves of garlic - I use 4 or 5, but I like garlic!
A couple squirts from the ketchup bottle- 2 - 3 Tbsp.
a little olive oil - 1 - 2 Tbsp
1 tsp black pepper
1 tsp oregano

Poke the meat well with a kitchen fork, and put in a plastic bag with the marinade several hours or overnight. Grill 4 - 5 min per side. (this could vary with thickness) Should still be pink inside for the greatest tenderness.

Very flavorful and easy

[MISSINDI]

Thanks for bumping up an old thread - missed it last time around. On my list for this week...

[Delanl]

We used Tizzylish's recipe last night and it was DELICIOUS!!! The London Broil really takes on the flavor of the marinade. So good, thanks for sharing!!

PS-I only used 2Tbsp. of oil and that was fine

[sfarler]

We had the Grilled Marinated London Broil from Sarah's Secrets last night and it was fabulous! I'm looking forward to the leftovers as a sandwich for lunch today. This one's a definite repeater.

[Leonard]

Ditto! We had it last night and also loved it. Leftovers are on the menu for lunch today!

[Pony]

Excellent!!!!!!!!!
Thanks for bringing this one back up.

We had this marinating a long time yesterday. I was so excited to try this, it just smelled wonderful on the grill. When DH brought in the meat from the grill, he said "so, are we just cutting this in half" :eek:. I had to remind him it was a 2# piece of meat!

I only used 1 1/2 T oil and it was fine. We are going to make sandwiches with the leftovers, looking forward to it. I served it with Cheesy Orzo.

This would be great for company. Thanks for posting.

Michelle

[Leonard]

I forgot to add to my review that I too greatly reduced the amount of olive oil. I just drizzled some in, probably 1/2 or 1 TB. It was wonderful on a crusty roll, with lettuce and spicy mustard!!!!!!!

[ellery]

Would this work with a "top loin strip steak?"

I was looking for london broil at the supermarket tonight, nothing. Looked for top round steak, nothing. I don't know my steaks, so bought what I thought was a top round, then got home and figured out it was wrong.

Would this marinade work for any cut of steak or just london broil? I'm not sure how the marinade thing works - what works for what, etc.

Thanks!

Leah

[Leonard]

I think this marinade would be great for any cut of beef. I would marinate the same amount of time. I did mine overnight for maximum flavor.

[claire797]

This was a very good marinade! Thanks for posting! It was flavorful and somewhat tangy (I guess from the lemon) and really added a lot of flavor to the meat without overpowering it. I used a thin cut of london broil -- almost as thin as a skirt steak which I marinated overnight and grilled on the Foreman grill for about 3 1/2 minutes. The marinade added so much flavor that I didn't miss the charcoal/smoke flavor we normally use when we grill outside.

I'll definitely make this one again. It would be great on sirloin too.

[Pony]

We have been finishing up the leftovers (2 pounds of steak for the two of us goes a long way). We have really enjoyed this recipe. We made sandwiches on pita bread w/ mayo, dijon mustard and lettuce. It was wonderful. Then we had a bit leftover and scrambled some eggs and ate the beef w/ eggs and toast.

We will have to make this again really soon!

Michelle

[ssusan]

I've got it marinating as we speak. Yum!

-Susan

[Linda in MO]

I made this last night and the family loved it! My london broil was only 1 1/4 lbs. so I cut the marinade in half and only used about 1 1/2 Tbs. olive oil. I used a smidge more worcestershire sauce and used red wine vinegar in place of the balsamic because I was out. I served it with roasted new potatoes & vidalia onions and green beans. Yum!