Reviewed: May 26, 2012

My husband added a few other spices after it was marinated to make a mexican flavored meal,so good so tender

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Reviewer:

Joey K

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Cooking Level: Expert

Home Town: Clarkston, Michigan, USA

Living In: Hainesport, New Jersey, USA

Reviewed: May 23, 2012

This marinade gave the meat so much flavor. I cooked on the grill. Sooooo good.

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Reviewer:

Renee Z

Cooking Level: Intermediate

Home Town: Norwalk, California, USA

Living In: Monrovia, California, USA

Reviewed: May 18, 2012

We love this marinade, and I use top round - it's cheaper than flank steak....Thanks for sharing!

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Reviewer:

KATEERNST

Reviewed: Apr. 27, 2012

I used flank steak. London Broil has been made for years with flank steak. Relatively recently, butchers have been cutting cheap beef round about two inches thick and calling it "London Broil." The real, flavorful thing is flank steak and that's what you should use. Jill is right on with recipe.

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Reviewer:

HUNGRYJOHN

Cooking Level: Intermediate

Home Town: Columbus, Georgia, USA

Living In: Griffin, Georgia, USA

Reviewed: Apr. 24, 2012

Re: London broil being a cut of beef. It's not a cut of beef but a way to marinade and prepare meat. So its fine to prepare with flank, though flank, to me, is an awesome cut of beef which requires very little. I generally think of London broil as top round steak, which is tough. I have seen some butchers label top round steak as london broil, though, because its generally the cut used for this type of recipe.

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Reviewer:

anabelster

Reviewed: Apr. 21, 2012

Oh, yeah! I prepared this marinade as directed with the exception of an extra clove of garlic, because, well, I like garlic just that much. I mixed the ingredients directly into a ziploc bag. I let the meat marinade about 18 hours and cooked it low and slow over charcoal. Cut the steak against the grain and served it with roasted vegetables. I will be doing this again. Thanks for sharing your recipe!

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Reviewer:

cmoody1962

Cooking Level: Expert

Living In: Louisville, Kentucky, USA

Reviewed: Apr. 20, 2012

I see others already revised the mistakes in this recipe have made this for years my mother gave me the recipe everything good but forgot red wine vinegar for acid to breakdown the meat.

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Reviewer:

Richard

Cooking Level: Intermediate

Reviewed: Apr. 20, 2012

The recipe is correct in being called London Broil and using the cut of flank steak. Do some research before you accuse someone of something. "London Broil" reffers to the cooking method. The cut of beef call "London Broil" should be called a "Top Round Steak" Haven't made this yet, but I will (with Flank Steak.).

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Reviewer:

Cooking Dad

Cooking Level: Intermediate

Living In: Sarasota, Florida, USA

Reviewed: Apr. 17, 2012

meh. Wasn't bad. Has a bar-b-que taste to it from the ketchup. It does make the meat much more flavorful.

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Reviewer:

chocomom

Reviewed: Apr. 11, 2012

Ended up marinating London broil for about 30 hours, then broiled it for 6 minutes, turned it over and broiled for another 6 minutes. Served it with baked potatoes (sour cream and chives) and a big green salad. The family verdict was it was perfect exactly as I made it from the recipe. Will definitely get used again.

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