London Broil Marinade

London Broil and Flank Steak are what I usually end up barbecuing. I typically marinade them first and have several different marinades that work well, some of which I’ve posted before. Even a store-bought teriyaki sauce or Italian dressing makes a great marinade. If you shop where buying two makes more sense than buying one, put one steak in a freezer bag with some marinade and freeze it. It will marinate as it defrosts and be ready to throw on the grill.

Here’s another I played with that was good. More work than my mom’s old standby, but a different, stronger flavor.

1/4 cup soy sauce
2 Tbs Worcestershire sauce
3 Tbs honey
2 Tbs vinegar (could probably substitute lemon juice)
2 tsp garlic powder
1 1/2 Tbs ginger
1/2 cup oil

If you had a green onion around to chop up and add to this it would be even better I think. But I didn’t, so I didn’t. Could also put some onion powder or dried onion flakes in here. But it’s good as written.

Marinate the steak at least 4 hours or overnight. (Or freeze like I mentioned before.) Prepare a hot fire and barbecue about 7-9 minutes on each side. Take off before it’s quite done as the meat will continue to cook a minute or so afterward. Let it rest a few minutes on the cutting board while you’re fixing anything else you’re serving (sautéed potatoes, green salad, corn on the cob, chard). Slice it against the grain–so that the lines you see in the meat run at right angles against the knife. Slice it at an angle, about 30 degrees if possible, so you get big thin slices that are easy to eat.

Leftovers? Slice it and add to a salad. Add to a burrito. Make some fried rice.

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Comments

  1. Anonymous says:

    This is an excellent recipe. I used half sesame oil half vegetable and used rice vinegar. I also used some fresh ginger and some ground dried. Oh ya, and poked the meat with a fork about a thousand times before marinating.

    Hailey, ID

  2. Anonymous says:

    Great recipe, I used it for two pieces of meat, cooked one right away and froze the other one for the following week

  3. Anonymous says:

    Can you cook the steak under the broil in an oven? I do not have a grill.

  4. I followed your recipe for our 2006 Christmas Dinner and it was a big hit with everyone, even my youngest son who is a finnicky eater. I had to modify the recipe slightly because he is allergic to soy, so I substituted orange juice for the soy sauce. Marinated about 6 hours and cooked on a hot gas grill 7 minutes per side. Came out perfect! Thanks so much for sharing this recipe.

  5. The marinade will be full of harmful bacteria from the raw meat. If you want to do something with it, you’ll need to boil it a few minutes, at least, to kill the harmful bacteria. This makes me nervous so I throw it away. Glad you liked the recipe!

  6. Anonymous says:

    I tried this last night. Made the marinade Tuesday night, cooked on Wednesday and had leftovers tonight. It was terrific (I chopped up the green onion too)! What do you do with the leftover marinade? Feels like a waste to throw it away (Yes, I just started cooking – my Internet searching skills are better than my cooking, so far).

  7. Tried your marinade yesterday–and BBQ’d over Mesquite–best I ever tasted.Great recipe!!
    Phx,Az

  8. I just tried this last night, and the marinade was excellent. I had a fetzer gewurtztraminer wine that gave it a great flavor. Thanks for the recipe!

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