London Broil I

London Broil I

353

"'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."

Ingredients

8 h 30 m servings 222 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 222 kcal
  • 11%
  • Fat:
  • 9.1 g
  • 14%
  • Carbs:
  • 3.8g
  • 1%
  • Protein:
  • 30.1 g
  • 60%
  • Cholesterol:
  • 75 mg
  • 25%
  • Sodium:
  • 1313 mg
  • 53%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

  • Ready In

  1. In a small bowl, mix together garlic, soy sauce, oil, ketchup, oregano, and black pepper. Pierce meat with a fork on both sides. Place meat and marinade in a large resealable plastic bag. Refrigerate 8 hours, or overnight.
  2. Preheat grill for medium-high heat.
  3. Lightly oil the grill grate. Place steak on the grill, and discard marinade. Cook for 5 to 8 minutes per side, depending on thickness. Do not overcook, as it is better on the rare side.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews

353
  1. 462 Ratings

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Very good. The answer to the toughness of the cut is that you need to add an acid. I added lemon juice, but you could add vinegar--balsamic would be great. Very nice tasting marinade

I have always been apprehensive about making London Broil due to claims of it being dry and tough after cooking. Well, an unbeatable price forced me to give this recipe a try and all I can say ...

OK...I changed a few things....4 cloves garlic instead of 3, about ONE FOURTH cup soy sause and ONE FOURTH cup worcestshire, about 5 dashes of McCormick Montreal Steak Grill Mates seasoning mixe...