Community Pick
Tender London Broil
photo by pamela t.
- Ready In:
- 26mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 2 lbs london broil beef
-
Dry rub
- 1⁄2 teaspoon pepper
- 1⁄2 teaspoon adolphs meat tenderizer
- 1⁄2 teaspoon Lawry's Seasoned Salt
- 1⁄2 teaspoon garlic powder
-
Marinade
- 1⁄3 cup ketchup
- 2 tablespoons Worcestershire sauce
- 2 tablespoons soy sauce
- 1 teaspoon grated ginger
- 1 tablespoon grated onion
- 2 cloves garlic, minced
directions
- Take meat and score not all the way through, slice across and then across again to make criss cross pattern.
- Rub meat with dry rub.
- Place all marinade ingredients it storage bags toss add meat.
- Refrigerate over night.
- Heat grill to medium high.
- Place meat on hot grill for 4 minutes then turn 1/4 turn for 4 more minutes.
- Then flip and cook for 4 minutes turn 1/4 turn for 4 more minutes.
- Remove from heat let sit for 10 minutes.
- Slice against the grain very thinly.
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Reviews
-
This was great! I used a top round labeled as London broil. I marinated it overnight. I did not have ginger root, so I used a little powdered ginger. We used a charcoal grill and cooked it 9 minutes on each side, and it was a lovely medium. A beautiful pink stip inside. I may cut the soy sauce and season salt down the next time due to the saltiness. But it was so delicious, and we will use this again. Thanks, Rita!
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This was fantastic and had a definite Asian flair that would pair well with a stir fry. A little sweet and a little tangy and perfectly tender even though I didn't have any meat tenderizer to add to the marinade and I over cooked it to an almost well-done temperature. I used a reduced-sugar ketchup that is made with Splenda and it worked perfectly. I froze the London broil in the marinade and thawed in the refrigerator for 2 days. I rinsed the meat before cooking to avoid the possibility of burning the bits of garlic under the broiler. We don't have a grill so I cooked this using a method I learned from Alton Brown. Turn the oven's broiler on and place the racks at the bottom positions. Put the steak directly on the top rack and place a foil lined pan on the bottom rack to catch drips. I cooked the steak for 5 minutes on each side and then moved the racks to the top positions in the oven and cooked for 3 minutes per side directly under the broiler. Like I said though, it was cooked to almost well-done and although it was still very tender next time I'll reduce the cooking time to achieve a medium temperature. Thanks for sharing this recipe... we'll definitely use it again!
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Fantastic! This was easy, tasty, and inexpensive. The results were perfection! I made as directed but added 1 T liquid smoke as well. Also, sliced thinly add then added avocado grilling butter--recipe #359473--came out wonderfully! Rita, this recipe rocks! Thanks for saving my BBQ night! I will make this at least three more times as I picked up London broil (4 of them) when it was on sale last week and froze the other 3). Now that I know the "secrets" of cooking this, I plan to make it often. Tasty! Pamela
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Tweaks
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Delicious. I only marinated about 4 hours. For the rub I used Accent for the meat tenderizer, Emeril's Essence for the seasoned salt,and garlic salt instead of powder (since the Essence isn't very salty). The marinade I followed exactly; well it was lite soy sauce, and I did have fresh ginger on hand. Summary: Wonderful recipe. Thanks for sharing.
RECIPE SUBMITTED BY
Rita1652
Jamesburg, New Jersey