Reviewed: Oct. 30, 2008

I thought I completely runied this recipe when I started to make it for dinner when I realized I didn't marinate overnight. I prepared myself for the meat to be bland but NOPE it was soooo good. I marinated it for like 15minutes and it was amazing!!!!! This was my first time making a london broil and I want to make it again this weekend! Whole Foods has the best cuts of meat...this was DELICIOUS!

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Shannon M

Living In: Los Angeles, California, USA

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Reviewed: Oct. 27, 2008

FANTASTIC MARINADE! NEX TIME I'LL USE LEMON JUICE TO HELP TENDERIZE THE LONDON BROIL, EVEN THOUGH I SUBSTITUTED ADOLPH'S FOR SALT. I'LL PROBABLY USE CHARCOAL GRILL, NOT GAS, TOO.

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JeannieBelle

Cooking Level: Expert

Home Town: Elon, North Carolina, USA

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Reviewed: Oct. 26, 2008

This recipe was great, followed it exact...had a dinner for two with my husband and we both loved it. Thankyou, very easy...very satisfying.

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Liz

Cooking Level: Intermediate

Living In: Eagle River, Alaska, USA

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Reviewed: Oct. 26, 2008

This is a really great recipe. Flank steak is actually the original London Broil and when fixed properly is a vey tender and flavorful cut of meat. The other cuts labeled London Broil usually always have to be tenderized in some way.

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Arlene

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Reviewed: Oct. 25, 2008

Lbugbee beat me to the punch. London Broil is a preparation and not a specific cut of meat. When I want to broil something (or grill) for the purpose of across the grain slicing, I like flat iron cuts. Real tender and tasty. The marinade was great. Try adding a little corn syrup or honey. You won't be sorry.

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Mr Humbo

Cooking Level: Expert

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Reviewed: Oct. 25, 2008

The only reason I did not give this 5-stars is because I did not actually try the marinade, but let me say this is definitely the preferred method of cooking a true London Broil. I usually just make mine with salt and fresh cracked pepper. To actually do a slow cooker version of this is WRONG and would be to cook out all of the natural juices and replace them with whatever artificial sauces, suck as canned and powdered soups... Yuck! Might as well just add a bottle of corn syrup and a whole container of salt! The cooking method here will yield one of the juiciest steaks you will have, just make sure to start with a very hot grill, cook med. rare, and cut thin slices at about a 45 degree angle... mmm, mmm, mmm... so good!

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victor44105

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Reviewed: Oct. 25, 2008

PS. You will see "Flank Steak" (belly meat) or "London Broil" (top or bottom round) Not the same meat or flavor. Always serve the round at medium rare or less. In a pinch you can use flap meat (my personal favorite).

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conchchowder

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Reviewed: Oct. 25, 2008

Flank steak used is this recipe is ok, but I didn't care for the marinade. Where I live (Western Washington state) a cut of meat called London Broil is readily found in the supermarkets. They are usually cut about 1 1/2 inches to two inches thick. I purchase them once a week, and use in Swiss steak or in a stew I make. The cut does need to be slow cooked for about two or more hours (depending on thickness) so it will be tender and moist. My supermarket also sells flank steak another meat cut that usually requires slow cooking. In this recipe, marinating overnight or for several hours helps make the meat tender for cooking on the grill.

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mermaid

Cooking Level: Professional

Home Town: Coupeville, Washington, USA

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Reviewed: Oct. 25, 2008

I don't cut meat for a living, but I DO know that London Broil is NOT a cut of meat, but a method in which you prepare a cheap cut of meat. I.E.:flank steak.

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LBugbee

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Reviewed: Oct. 18, 2008

This marinade was good. I added some lemon juice,ground ginger, crushed red pepper and substituted brown sugar for ketchup. I broiled this for 5 minutes on each side. Let the meat rest at least 10 minutes before slicing it. I would also recommend saving some marinade and pouring it over the cooked meat.

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Jen. R.

Cooking Level: Intermediate

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Reviewed: Oct. 13, 2008

This was excellent. Very easy to make, I had to double up on the marinade for about 5 lbs of meat. I was able to buy London Broil on sale for $1.99lb - it was excellent. Unbelievably good for that price.

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Dad's Grill

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Reviewed: Oct. 7, 2008

Absolutely the best London Broil I have ever had. I cooked it medium rare on the grill and it was juicy, flavorful and browned a very nice color.

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Karen

Cooking Level: Intermediate

Home Town: Carbondale, Illinois, USA

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Reviewed: Oct. 3, 2008

I made this the other night after letting it marinade a couple of days, I also sub the soy for "rooster " sauce and added lemon juice. Lots more garlic than it calls for, cause we just love garlic. Cooked on the grill and YUM!!

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willowbaby

Cooking Level: Expert

Home Town: Bronx, New York, USA

Living In: San Diego, California, USA

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Reviewed: Sep. 28, 2008

This is really a great marinade just with some minor touches. As other users stated I also added fresh squeezed lemon about 2tbs and worcestershire sauce a little less than 1 tbs. I also added about 4 cloves of garlic, we're big garlic fans here! The taste was great. Came out perfect. I also broiled mine. Will definitely use this recipe again!

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Loves2c0ok

Cooking Level: Intermediate

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Reviewed: Sep. 23, 2008

I just have to say that London Broil is not a type of meat, its the method of cooking. Most London Broil recipes call for a Top Round cut of meat. So those of you who can't find a London Broil cut of meat, that's why. I just finished making the marinade and am giving this a try tonight. The marinade smells great. Can't wait to taste this and give it a proper rating.

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lishee

Cooking Level: Intermediate

Living In: Langley, British Columbia, Canada

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Reviewed: Sep. 19, 2008

i also added lemon juice and tabasco. for such a cheap piece of meat, it was amazing. the first time, i let it marinate for about 6 hours and the next time i let it marinate for 24 hours. Good both times, but amazing the second!!

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Laura

Cooking Level: Intermediate

Living In: Charleston, South Carolina, USA

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Reviewed: Sep. 7, 2008

I marinated overnight and like others used olive oil instead of veg oil. I must say this is the best london broil I have ever had. I'm going to try the marinade on other meats also. Awesome!!!!!

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Mellie

Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA

Living In: Fairhope, Alabama, USA

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Reviewed: Aug. 30, 2008

This tasted like the steaks served at restaurants!

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Beckyg325

Cooking Level: Beginning

Home Town: Lebanon, Oregon, USA

Living In: Beaverton, Oregon, USA

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Reviewed: Aug. 27, 2008

This was an excellent marinade. Although I do believe it's called London BROIL for a reason, you broil it not grill it. I read someone's review about the difference between flank steak and LB and I totally agree, they are NOT the same type of meat cuts. Anyway I let it marinate overnight and then BROILED it one both sides, just till the meat is slightly pink in the middle. It turned out sooo good and tender. You must watch your meat because if you don't, it's real easy to ruin it and it will come out tough and chewy. Anyway, I still give it five stars for the great tasting marinade. Thank God I know how to cook :-)

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Maya

Cooking Level: Expert

Living In: Los Angeles, California, USA

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Reviewed: Aug. 18, 2008

Absolutely delicious! My husband has a terrible habbit of putting BBQ sauce on all his steak. This time the open bottle sat next to his dish the whole time but he never made a move toward it. Excellent flavor - thank you!

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