Reviewed: Feb. 26, 2009

This is an awesome marinade. I've used it 3 or 4 times now and we love it! I do let it marinate in a Ziplock bag over night.

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Jenny D

Cooking Level: Intermediate

Living In: Lakeland, Florida, USA

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Reviewed: Feb. 22, 2009

This method was great for London Broil. The scoring of the meat is key! We often have London Broil on sale here, so we will definately be having this again! This is so good, it is "company" good. (I might try a little balsamic vinegar on it next time, just to experiment with the recipe a little. The vinegar will help with the tenderness)

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boysrus

Living In: Richmond, Virginia, USA

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Reviewed: Feb. 22, 2009

Really great marinade. I was always hesitant to buy this cut of meat since I could never find a recipe to work but this does very well. I bought two, doubled the marinade and froze one in a ziploc with the marinade. I only marinated for 2 hours so I'm looking forward to trying the other!

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Lorna

Cooking Level: Expert

Home Town: Sulphur Springs, Texas, USA

Living In: Charlotte, North Carolina, USA

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Reviewed: Feb. 19, 2009

I have cooked London Broil many times in the past, using various marinades, but NONE of them compare to this recipe!! The meat was much tender, and oh, the flavor. Definitely a keeper!!!

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DebbieCT-NJ

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Reviewed: Feb. 16, 2009

I let it marinate for 8 hours and then cooked it on broil, what a wonderful flavor. I will make this again

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LLHANDY

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Reviewed: Feb. 9, 2009

I am new to using marinades in cooking. My wife and I were looking at the grocery store one day and they had London broils on sale so we picked some up. I searched this site and found this recipe. I tried it and we absolutely loved it.

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jndouglas

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Reviewed: Feb. 2, 2009

This was delicious and easy to prepare in a snap. I added 2-3 tbsps of lemon juice to tenderize. Yum!

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Lo

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Reviewed: Jan. 19, 2009

Did it exactly as the recipe said, and it was very good. I might try a bit of lemon juice as a tenderizer next time, as one reviewer mentioned, but this was definitely a keeper.

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cmtx

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Reviewed: Jan. 12, 2009

This turned out GREAT! Another member had mentioned that London broil is not made with flank steak...this is not correct according to definition (listed is Merriam-Webster). I just thought I'd correct that: Lon·don broil Pronunciation: \'l?n-d?n-\ Function: noun Etymology: London, England Date: 1902 : a boneless cut of beef (as from the shoulder or flank) usually served sliced diagonally across the grain

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Southern Gal

Cooking Level: Intermediate

Home Town: Jacksonville, Florida, USA

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Reviewed: Jan. 6, 2009

This was delicious. We were prepared to grill it outdoors, but the gas tank was empty. No problem though, we put it under the broiler and it came out super! My children, ages 5 and 7, ate it up. I wouldn't change a thing.

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MadeWithLove

Cooking Level: Intermediate

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Reviewed: Dec. 23, 2008

the marinade is outstanding! you can use it with other red meats, you will love it :)

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victoria

Cooking Level: Intermediate

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Reviewed: Dec. 17, 2008

Delicious!

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Cynthia

Cooking Level: Expert

Home Town: North Brunswick, New Jersey, USA

Living In: Miami Beach, Florida, USA

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Reviewed: Dec. 14, 2008

I followeed the recipe, omitted the salt, but it was just waaaay too salty for our taste. The meat (london broil cut) was tender, but I would not make again because my family didn't care for.

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Melissa

Cooking Level: Expert

Living In: Camarillo, California, USA

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Reviewed: Dec. 13, 2008

We love this marinade so much that I quadruple the recipe and use some of it as ajus. I have made this multiple times and enjoy it more every time!

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diana

Cooking Level: Intermediate

Home Town: Shelby Township, Michigan, USA

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Reviewed: Dec. 5, 2008

This is an excellent recipe for marinated London broil. London broil is my favorite meat for grilling at home. I prefer a cut of choice top round beef that is 2.5 inches to 3.0 inches thick. If the open meat display does not have such a cut, ask the meat cutter to prepare one for you. If you do not like rare to medium rare meat, London broil is not recemmended. The addition of 0.5 to 1.0 cup of good red wine (e.g. a good pinot noir) will enhance the effect of the marinade. I usually grill the London broil for 3 minutes on each side. The end result is hopefully not greater than rare. The cooked meat is allowed to rest for at least 5 to 10 minutes for its juices to congeal. The meat should be cut in thin slices (about 0.25in.) at 90 degrees to its grain - at times the grain can be difficult to determine. I prefer an electric knife. Left overs will make delicious sandwiches. There is virtually no waste with London Broil.

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William Chas.Caccamise Sr, MD

Home Town: Pittsford, New York, USA

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Reviewed: Dec. 2, 2008

This is a yummy marinade! The only thing I changed was I added more garlic :)

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kristenV

Cooking Level: Intermediate

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Reviewed: Nov. 30, 2008

very good taste and flavor to this. i made it cuz we were tired of ground beef and chicken, it was a nice change form those.

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jorgiporgi

Cooking Level: Intermediate

Home Town: Wasilla, Alaska, USA

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Reviewed: Nov. 16, 2008

This was so good. I couldn't believe how easy it was! I made this last week and my husband has asked me to make it again already. Thanks, guess what's for dinner tonight!

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Kristy Moore

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Reviewed: Nov. 16, 2008

I give this 5 stars because of its ease to make just make the marinade and put it in a zip lock bag and forget it. You can also make it in the oven set temp to 375 insert meat thermometer. and bake to 140. cover with foil for 5 minutes to allow the juices to redistribute. Great recipe!!

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sharon

Cooking Level: Expert

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Reviewed: Nov. 14, 2008

this was inexpensive, easy and a hit with my family. I used top round steak and it turned out great. I will make again and again.

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smlugo5

Home Town: Corona, California, USA

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