Reviewed: Mar. 28, 2012

This was excellent! The meat was so tender and flavorful.

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Reviewer:

GINAH1

Cooking Level: Expert

Living In: Chicago, Illinois, USA

Reviewed: Mar. 28, 2012

The best way to prepare London Broil is to brine it in pineapple juice for at least five hours. This will make it nice and tender. Mango juice can be substituted for pineapple. Skip the meat tenderizer altogether and season it according to taste. The beef will not retain the pineapple flavor.

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Reviewer:

jvbermud

Reviewed: Jan. 6, 2012

turned out great. thank you for the great recipe!

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Reviewer:

sandy

Living In: Tripoli, Wisconsin, USA

Reviewed: Jan. 3, 2012

I would just like to address folks who find this cut to be tough. It's very important to let it rest for 15 to 20 minutes under a loose tent of foil. After that, use a large, sharp knive and cut slices thin and against the grain of the meat. It will be tender, whatever method of marinating you use, though I always include some lemon or other acid to help tenderize. I also never use store-bought tenderizers, but that's just me. And I always grill until it's a juicy pink; great flavor.

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Reviewer:

Mimi

Reviewed: Oct. 9, 2011

I normaly avoid buying london broil due to its toughness but when it was on sale cheap I decided to give it a another try. followed this recipe but used olive oil instead of vegetable oil and grilled it on my indoor grill instead of outside. The results made me re-evaluate my attitude toward london broil. It came out tender and delicous. The only change I would do is cut the salt to 1 tsp instead of 2

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Reviewer:

scottie369

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Cooking Level: Intermediate

Living In: Rancho Palos Verdes, California, USA

Reviewed: Aug. 6, 2011

Mmmm mmmmmm mmmmmmm! Absolutely out of this world. I was worried about the variety of seasonings and how they would mesh, but the end result was scrumptious! Thank you!

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Reviewer:

Javagoddess

Cooking Level: Expert

Home Town: Denver, Colorado, USA

Living In: Westminster, Colorado, USA

Reviewed: Aug. 4, 2011

Very Delicious! I marinated this for two days and cooked it on the stove on medium for about 15 minutes. When it was just slightly pink in the middle, I cut it up very very thin slices. The entire family loved it. I served it with garlic butter noodles and broccolli with olive oil and lemon.

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Reviewer:

Besgabe

Reviewed: Aug. 1, 2011

This marinade was really good and my family loved it. We used the london broil to make fajitas and quesadillas-both meals turned out wonderfully. I only marinated overnight and the meat came out perfectly.

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Reviewer:

mikicagle

Reviewed: Jul. 22, 2011

This is a good recipe, however, there are few enhancements: 1. Never use meat tenderizer. In fact, do not use any pre-processed spices or foods in any recipe. 2. Always use grass-fed, grass-finished beef. 3. Never oil the grill itself. This is dangerous and contributes nothing to the taste and texture of the meat, in fact, there is a negative impact to taste and texture from oiling the "grate". If anything should be oiled, it is the food, not the grill.

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Reviewer:

ff1959

Reviewed: Jul. 8, 2011

Followed the recipe as written except for the tenderizer. Thought the flavor was okay. The lemon pepper was very prominent and will leave it out if I make this again.

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