Thursday, October 21, 2010

London Broil Marinade

For dinner tonight we had London Broil Steak, Baked Potatoes and a salad. I think it was my first time making a London Broil. I bought it at the grocery store at half off then stuck it in the freezer until I figured out what I was going to do with it.

Since it is a tougher cut of meat, I knew it was going to need to marinade for a while. I found this marinade over at allrecipes then had to make a few changes to make it my own.

London Broil I

By: Char Finamore
"'London broil' most often refers to a thick flank steak, broiled and thinly sliced, but can also refer to thick cuts of sirloin or top round."


  • 3 cloves garlic, minced
  • 1/2 cup soy sauce
  • 2 tablespoons vegetable oil
  • 2 tablespoons ketchup
  • 1 teaspoon dried oregano
  • 1 teaspoon ground black pepper
  • 1 (2 pound) flank steak or round steak
These are the changes that I made to it:

I used 3 teaspoons of Tastefully Simple Garlic Garlic in lieu of the minced cloves.

I used 1/4 cup of Soy Sauce and 1/4 cup of Worcestershire Sauce vs all Soy Sauce

I also added 2 Tablespoons of Balsamic Vinegar. You could also use Lemon Juice.

Since I pulled the meat from the freezer, I let the meat sit in the marinade in the refrigerator for 3 days. It took at least a day and a half or longer for the meat to thaw out.

After the steak was marinated, I needed to know how to cook it.

I found this link on eHow.

I let it cook a little over 10 minutes on each side on Medium High heat on the grill.

While the steak was cooking, I brought the marinade to a boil on the stove top and let it cook/bubble until the steak was done. It thickened up the marinade a bit to a steak sauce consistency. You have got to do this with the marinade. I would hate to have you throw it away. This adds an excellent taste to the steak. I could eat it on other things also.

My hubby took the leftovers to work to the next day. Hubby let other guys he work with try it and everyone loved the sauce! They were trying to guess what was in it. It kind of taste like an A-1 sauce, but much better.

I forgot to take a picture of it once it came off the grill. This is what it looked like after we had ate about half of it. It ended up being Medium Rare which is a bit on the rare side for me but it still tasted good!

1 comment:

  1. Your recipe looks delicious! The next time you make this recipe, I suggest making a Grass Fed London Broil. I work with La Cense Beef, and they offer consumer access to 100% Grass Fed Beef over the internet. The flavor of the meat is out of this world. La Cense offers all kinds of recipes online and they know exactly how to cook Grass Fed Beef to maximize the flavor.