London Broil I

London Broil I

353

"'London broil' most often refers to a thick flank steak, broiled and thinly sliced, but can also refer to thick cuts of sirloin or top round."
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Ingredients

8 h 30 m servings 222 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 222 kcal
  • 11%
  • Fat:
  • 9.1 g
  • 14%
  • Carbs:
  • 3.8g
  • 1%
  • Protein:
  • 30.1 g
  • 60%
  • Cholesterol:
  • 75 mg
  • 25%
  • Sodium:
  • 1313 mg
  • 53%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. In a small bowl, mix together garlic, soy sauce, oil, ketchup, oregano, and black pepper. Pierce meat with a fork on both sides. Place meat and marinade in a large resealable plastic bag. Refrigerate 8 hours, or overnight.
  2. Preheat grill for medium-high heat.
  3. Lightly oil the grill grate. Place steak on the grill, and discard marinade. Cook for 5 to 8 minutes per side, depending on thickness. Do not overcook, as it is better on the rare side.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

353
  1. 462 Ratings

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Most helpful positive review

Very good. The answer to the toughness of the cut is that you need to add an acid. I added lemon juice, but you could add vinegar--balsamic would be great. Very nice tasting marinade

Most helpful critical review

Hi, I just wanted to add that there is NO NEED to merinate meat or/& or "score" the meat with a ODD tool- I find it much tastier if you place your meat (in WHATEVER recipe you use, TRUST ME) in ...

Very good. The answer to the toughness of the cut is that you need to add an acid. I added lemon juice, but you could add vinegar--balsamic would be great. Very nice tasting marinade

I have always been apprehensive about making London Broil due to claims of it being dry and tough after cooking. Well, an unbeatable price forced me to give this recipe a try and all I can say ...

OK...I changed a few things....4 cloves garlic instead of 3, about ONE FOURTH cup soy sause and ONE FOURTH cup worcestshire, about 5 dashes of McCormick Montreal Steak Grill Mates seasoning mixe...

i made a double batch of this for 3.5 pounds of london broil, and marinated overnight. i substituted worcestershire sauce for half of the soy sauce called for, and added a couple of tablespoons ...

I loved this recipe. I did marinate the meat for 3 days in a zip-lock bag and kicked it up a bit with some zesty steak sauce, balsamic vinegar and basically a larger amount of the ingredients l...

Wow, this was a winner! This recipe made the best london broil~very easy to do and tasty. My husband couldn't get enough! I cooked it on the George Forman grill for about 8 minutes, which coo...

Great steak marinade! Since the title uses "London Broil" I decided to use "London Broil" because it was on sale. That's definitely a thicker, tougher cut of meat (it's not flank steak) and need...

Hi, I just wanted to add that there is NO NEED to merinate meat or/& or "score" the meat with a ODD tool- I find it much tastier if you place your meat (in WHATEVER recipe you use, TRUST ME) in ...

What a fantastic way to prepare an inexpensive cut of meat! I followed the recipe entirely except for doing 1/4 c. worcestershire sauce and 1/4 c. soy sauce insead of the 1/2 c. soy. I also ma...