Wednesday, August 5, 2015

Grilled Marinated London Broil

Almost thirty-one years ago families from various places moved in to new homes and made Raleigh Lane a friendly and close neighborhood.  Our kids grew up together, played together and still keep in touch through social media.
Many years ago, a neighbor made a Grilled London Broil that everyone just loved! Jody shared her recipe, and I for one have made it many, many times. It's a favorite!

Even now, we will occasionally notice the amazing aroma wafting down the street and immediately know Jody is serving her delicious London Broil and her husband, John, is on the deck grilling it to perfection. 
Because London Broil is not a tender cut of beef, it is best cooked less rather than more.
 Begin by stabbing holes all over the meat using a meat fork or other sharp tool. This will help tenderizer the meat and allow the marinade to get into it.
 ingredients used for the marinade
  Stir together in a dish large enough to fit the London Broil
Cover the dish, place in refrigerator and allow to marinate all day. Bring to room temperature just prior to grilling.
 Place on hot grill and cook with the lid down about 7-10 minutes.
 flip and continue grilling until medium rare or desired done-ness 
 Cover lightly and allow to rest 10 minutes before slicing.
 If desired, pour marinade into a glass and wait for the oil to separate and rise to the top.
Skim off as much oil as possible and discard.  Pour marinade into a small saucepan and heat to boiling, keeping an eye on the pan as it will foam and boil over if left unattended. Cook for several minutes and serve in a small pitcher along with the meat.
Grilled Marinated London Broil
recipe from Jody


PRINT RECIPE

1 1/2-inch thick top round London Broil
3/4 cup oil
1/4 to 1/2 cup soy sauce
2 Tbs. white vinegar
1/4 cup honey
1 1/2 tsp fresh ginger
1 tsp. garlic powder
3 green onions, cut up

Using a pointy fork or skewer, stab the London Broil all over to allow the marinade to penetrate the meat and help tenderize it.

Combine all marinade ingredients and pour over meat. Allow to marinate (all day or overnight).

Cook meat on grill with lid down for about 7-10 minutes per side, Allow to rest 10 minutes.  Slice very thinly on the diagonal

NOTES
I have cooked the London Broil in the broiler with the rack 5-7-inches from the top broiler unit, low broiler setting and broiled 8-10 minutes on the first side and then 5-7 on the other side. Allow to rest 10 minutes before slicing very thin on the diagonal.

Leftovers make delicious fajitas. Top with sauteed onions and bell peppers, add salsa, sour cream, green onions and cheese. A great leftover meal!

8 comments:

NanaDiana said...

My goodness, that looks so good, Lorraine. Hope you are having a wonderful summer! xo Diana

Debbie@Debbie-Dabble and A Debbie-Dabble Christmas said...

I used to make this quite often when the boys were home and have not made a London Broil in years but oddly enough, it came to mind about 2 weeks ago and i made one when my oldest son joey, came to dinner. He comes every Thursday. I , myself, am not a steak eater but Joe and joey sure enjoyed it!!

Thanks for sharing and thanks so much for visiting!!

Hugs,
Deb

Ann said...

I will definitely try this one out. London Broil goes on sale often at the store I work at. I've never really found a good way to cook it that it tastes good. This looks delicious

podso said...

It looks so good and this reminds me it's been a long time since I had london broil even though it's a favorite of mine. I have a way to make it in a very high oven for five minutes/pound, turn the oven off and don't open the door and it's ready in two hours. It's a nice winter way to do it.

Mildred said...

Makes me hungry! I still would love to see all of your recipes/photos in a book!

EMMA said...

Oh that looks delicious! cooked to perfection.

Shelia said...

Hi Lorraine! Oh, how wonderfully delicious this looks! I've always heard of a London Broil but have never had one. Thank you for the recipe and I'll try it. Thanks for popping in to see me and I hope you're doing well.
Be a sweetie,
Shelia ;)

SavoringTime in the Kitchen said...

We call it flank steak here but there is some controversy over whether they are the same cut of meat after I did a quick search. In any event, it's a meat that we love and if marinated, grilled and carved properly is so delicious! So much so that the price has gone up considerably over the years ;) This recipe is very similar to the one that we've made for ages. It is so good!

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