Reviewed: Aug. 20, 2009

Great concept on keeping the marinade in aluminum foil vs. ziploc bag. Next time I will add 2 tsp. brown sugar, 1tsp. worcestershire sauce, use olive oil vs. vegetable oil and add 3Tbsp. of lemon juice as the steak was a little tough and maybe the acidity will help break it down a tad next time. I will also cook mine less--that was my wrongdoing. 5 minutes on both sides seems right. You can also broil ~8 min. on each side in the oven.

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ctaylor

Cooking Level: Beginning

Living In: Cartersville, Georgia, USA

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Reviewed: Aug. 10, 2009

Good recipe, but I have found when cooking red meat you really need to go all out with the seasonings or it just doesn't taste like much. So to improve upon this recipe, I added 3 T of fresh lemon juice (to help tenderize) 2 T of Worcestershire sauce, added an extra clove or two of garlic, used olive instead of vegetable oil, kosher salt instead of regular, fresh ground pepper, and about an extra two teaspoons of oregano (oh, and as a previous reviewer suggested, I marinated it in a zippered baggie). Cook only to medium rare, then wait a while before slicing very thin. I'd give my version 5 stars--everyone at the party loved it, even my formerly vegetarian sister.

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Lovetoeat

Cooking Level: Intermediate

Home Town: West Milford, New Jersey, USA

Living In: Wayne, Nebraska, USA

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Reviewed: Aug. 10, 2009

i like my meat a little rare so i didnt cook it as long. The marinade was terrific. Even my 7 year old loves it.

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lily sheehan

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Reviewed: Jul. 15, 2009

Wow! Wow! Wow! The flavor in this marinate is outstanding. I now use it on all my cuts of beef. I've used it on expensive steaks when we had company and everyone was melting in their seats over the taste. This recipe is by far the best "find" on Allrecipes.

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Sarap

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Reviewed: Jul. 15, 2009

I didn't cook it as suggested, but I used the marinade. I left out the ketchup as my boyfriend thought it wouldn't add anything good to the recipe. It was a big hit with all the family over. A few asked for the recipe. I didn't know I was supposed to prepare the meat until about an hour before it was cooked so it didn't marinade long...maybe about an hour. Still very flavorful.

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lunabeam82

Cooking Level: Intermediate

Home Town: Indianapolis, Indiana, USA

Living In: Noblesville, Indiana, USA

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Reviewed: Jul. 10, 2009

Was a litle tough but for a London Broil, that was to be expected. Only had 2 1/2 hours to marinade but the flavor was still incredible! I added: 2 tsp minced onion (diced as small as possible) and an egg (helped the marinade "stick"). I didn't use salt with the soy sauce, the recipe already has enough salt.

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jorbair

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Reviewed: Jul. 5, 2009

Excellent marinade! I let it sit for 6 hours and it was awesome. Next time I will however let it sit over night. Don't skip the scoring step as marinade will only seep so far into the meat even sitting overnight.

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Kangal Gal

Cooking Level: Expert

Home Town: Palmerton, Pennsylvania, USA

Living In: Laconia, New Hampshire, USA

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Reviewed: Jul. 5, 2009

I have a marinade recipe for London Broil that I've used for years but this one is WAY better. Everyone who has tried it raves. Absolutely the best. Highly recommended!

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bdjm

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Reviewed: Jun. 22, 2009

Oh my, this was so good! We're big ribeye fans, so we always compare other cuts of beef to that. Both my kids enjoyed this better than a ribeye! It was so flavorful and tender. We followed the marinade recipe exactly and marinated overnite. We did use a meat tenderizer prior to marinating. Grilled it for 3 minutes on each side on high heat, then another 3 minutes on each side on lower heat. Sliced thin cross-grain and it was a huge hit for our Father's Day lunch!

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<3 DogLover <3

Cooking Level: Expert

Living In: Saint Augustine, Florida, USA

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Reviewed: Jun. 15, 2009

This was very tasty. I took the advice of other reviewers and added lemon juice, garlic powder, and Worcestershire Sauce. Very easy and delicious.

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nyamber21

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Reviewed: Jun. 4, 2009

Super Easy! I didn't have soy sauce so i made the marinade with worcestershire, which made it a bit strong, but it was still delicious. I marinated 8 hours and broiled 7 mins per side, which was too much; next time i will do 6 minutes a side and i think that will be perfect. Served over spinach and tomatoes as a salad.

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Eva

Cooking Level: Intermediate

Home Town: Long Island, New York, USA

Living In: Brooklyn, New York, USA

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Reviewed: Jun. 3, 2009

Wow! This was not only incredibly easy but the meat tasted so good! The good thing is the ingredients are fairly common. My family tends to have them all.

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Brian S.

Cooking Level: Intermediate

Home Town: Torrance, California, USA

Living In: Lomita, California, USA

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Reviewed: Jun. 3, 2009

Good seasoning, but it is a tough cut of meat! Seasonings are a great combo!

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GoodMerritt

Cooking Level: Expert

Home Town: Monterey, California, USA

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Reviewed: Jun. 2, 2009

Delicious! Turned out very tender! Got rave reviews from hubby and son!

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Dawn in CT

Cooking Level: Intermediate

Home Town: Southbury, Connecticut, USA

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Reviewed: Jun. 1, 2009

This was a huge hit. I made it exactly as written. We had last minute guests come by and luckily I had it in the fridge because it fed all five people with leftovers. Everyone raved about it! Thanks for a great recipes.

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Luv2cook

Cooking Level: Intermediate

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Reviewed: May 29, 2009

Really good! I was looking for an easy way to fix this. Delicious. Don't overcook.

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mama cooker

Cooking Level: Expert

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Reviewed: May 28, 2009

I tried this recipe and it was delicious! I did however use beef boullion in place of the salt and lemon pepper instead of plain ground black pepper.

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CookingArtStudent

Cooking Level: Beginning

Home Town: Nampa, Idaho, USA

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Reviewed: May 23, 2009

Of course you need to have a good piece of meat but this marinade is easy with ingredients I had in my pantry. I marinaded for about 7 hours and then cooked it in my broiler as I don't have a grill. I have to say it was amazing. Shortly after dinner began my guests started asking what kind of marinade I used. I had 7 adults for dinner so I doubled the recipe and used two pieces of beef. By the end of dinner my guests were more interested in getting a piece of the leftovers for their lunches in the coming week than they were in dessert. I made cold salads with thin slices of beef twice during the following week and the meat was wonderful. I will keep this recipe on the top of my list.

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