Reviewed: Nov. 9, 2009

I made this steak for company. I always try recipes as written especially the first time I make them in order to be fair to the person that posted it on this website. I used more garlic cloves than indicated only because my family likes garlic and it's good for you. My father has to be the pickiest person when it comes to trying new foods, he had no clue that there was ketchup in the marinade. It was awesome! This recipe is a keeper.

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Aiden's Mom

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Reviewed: Oct. 25, 2009

Perfect, best flavor!

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whatyagotcookin

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Reviewed: Oct. 25, 2009

This was good, but a little salty. I followed the recipe plus added 1/4 c. of Balsamic Vinegar as recommended by reviewers for tenderizing. I marinated it for a full 24 hours. The cut of beef used was a Beef Round Top Round London Broil, and it was very tough even when I sliced it thin!...maybe I should have marinated it longer or really pierced it with a fork a lot more? I probably would avoid buying this cut of meat again, and we have other marinades that we prefer.

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COOKIN4MYFAMILY

Cooking Level: Intermediate

Living In: Conifer, Colorado, USA

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Reviewed: Sep. 28, 2009

I used previous suggestion and added Balsamic Vinegar (about 1/4 cup) and used Oyster Sauce instead of Soy Sauce- which makes the marinade thicker and allows it to really adhere to the meat surface. (Don't spend $4 on Oyster Sauce at the grocery store, you can get it at the Dollar Store). Truly delicious marinade-

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Jeanne

Cooking Level: Expert

Home Town: Los Angeles, California, USA

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Reviewed: Sep. 24, 2009

This was fabulous! Very moist and tender. Well definitely make again!

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izzo_0812

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Reviewed: Sep. 23, 2009

My VERY picky kids really liked the flavor of this marinade - thanks!!

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Sue

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Reviewed: Sep. 20, 2009

Nice and tender. I was looking for a recipe at the last minute so I could only marinate 4 hours. I forgot oregano-didn't have soy so I added a little worcestershire sauce and steak sauce and a splash of balsamic vinegar. Sauteed onions and mushrooms, pan-seared and put oven-proof skillet (with lid) in oven at 350 for 25 min.

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Janet

Cooking Level: Intermediate

Living In: Cleveland, Ohio, USA

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Reviewed: Sep. 18, 2009

This surprised my family on the tenderness of the london broil. I've had family and friends asking for the recipe.

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JYUNKER

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Reviewed: Aug. 17, 2009

Wonderfully Simple, Absolutely DELICIOUS! I've been eating London Broil for 40 years, (got a late start) and this is as good as it gets! No changes needed - Thanks Char!

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Blake

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Reviewed: Aug. 2, 2009

Excellent and easy. This is a great start to modify a little, maybe add some worchesteshire, or citrus.

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Johnny

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Reviewed: Jul. 25, 2009

YUM! Very flavorful. Followed recipe exactly and it was delicious! Very similar to London broil II that i made a while back. Both very good.Will definitely make again.

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ALFANN02

Cooking Level: Expert

Living In: San Diego, California, USA

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Reviewed: Jul. 22, 2009

Maybe I shouldn't rate this because I made some bigger changes, but it was AWESOME so I will. Used 1/2 cup soy, 1/2 cup worcesteshire, MORE garlic, olive oil, 1/4 cup ketchup, balsamic (maybe 1/4 cup or less) because tough meat needs the acid, and used round steak (which I despise using). Cut the meat into 4 large pieces, put into a ziplock freezer bag, added the marinade and left it sit in the refrigerator for 48 full hours. UNBELIEVBABLE! My husband still can't believe that was round steak! My oldest daughter ate it plus the leftovers in a salad the next day, and she doesn't like steak. It was amazingly good and had so much flavor! REMEMBER: Slice it very thin! I grilled for about 5 minutes on each side to a perfect medium rare and sliced thinly. Amazing!

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BroncosFan

Living In: Fort Collins, Colorado, USA

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Reviewed: Jul. 20, 2009

I thought this was absolutely delicious. I couldn't cook it right away so it marinated about 2 days and it was fine. Now I can have a great dish with an inexpensive piece of meat. What a joy!!

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BONNIEVA56

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Reviewed: Jul. 1, 2009

This was so good! I made the recipe as is, but, instead of using all soy sauce I used half soy sauce and half worcestire sauce. I also left out the oregano. I had a 4 lb london broil, so, I actually doubled the marinade. It completely covered the roast so the marinade really soaked in. It took about 6-7 minutes per side on the grill. It was perfectly cooked and more tasty than I thought a london broil could be and because you slice it so thin - it feeds a crowd! My husband and I actually preferred it cold the next day. We ate it on a "steak" salad, but, it would be fantastic in a sandwich or a wrap. Definitely will be making this again.

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happyschmoopies

Cooking Level: Intermediate

Home Town: Sidman, Pennsylvania, USA

Living In: High Point, North Carolina, USA

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Reviewed: Jun. 28, 2009

the longer you let it sit and marinate the better it is!

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Terry

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Reviewed: Jun. 18, 2009

I am definitely keeping this in my "favorite recipes" book. I did add some lemon juice and omitted the ketchup though. The meat was so flavorful and even our non-beef lover enjoyed it and said she would eat it again. Thank you so much for this great recipe.

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Katherine

Home Town: Philadelphia, Pennsylvania, USA

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Reviewed: May 30, 2009

Beyond amazing! The only thing I did different was I used 4 cloves of garlic, because we loooove garlic. And my boyfriend DETESTS ketchup, so I used 2tbs Worchestershire sauce instead. This recipe is beyond amazing, and is now a favorite of mine and my boyfriends!

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Laire Ankale

Cooking Level: Expert

Home Town: Mahopac, New York, USA

Living In: Princeton, New Jersey, USA

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Reviewed: May 26, 2009

Delicious! Definately best if meat is not fully cooked. Everyone in my house ate this meal.

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mama cooker

Cooking Level: Expert

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Reviewed: Apr. 7, 2009

It was great! The directions were perfect.

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aprellec

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Reviewed: Mar. 29, 2009

I was only able to marinate for 3 hours but it was still great! I added about 1/4 cup of apple cider vinegar to help tenderize the meat! Excellent!

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JKMOMOA

Cooking Level: Intermediate

Living In: Waianae, Hawaii, USA

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