Guaranteed Winner London Broil

Sarah Chana's Note:

I got this London broil recipe from a cookbook produced by a local chapter of Amit Women ("The Making of a Meal"). These kinds of cookbooks can be gold mines, as everyone does their best to strut their stuff. In this case, the original author, Rachel Abittan, did just that, offering us a scrumptious roast recipe that has been acclaimed by many (and is incredibly easy, to boot!). Hope you enjoy it as much as we do.

• Total Time: 1 hrs 35 mins
• Prep Time: 5 mins
• Cook Time: 1 hrs 30 mins

Ingredients:

Servings: 8

• 3 -5 lbs london broil beef
• ¼ cup oil
• 1⁄3; cup vinegar
• 2 onions , diced (or chopped)
• 6 garlic cloves , minced
• 3 tablespoons tamari (soy sauce)
• 3 tablespoons brown sugar
• ½ teaspoon pepper

Directions:

1. Combine everything except the meat in a large plastic bag. Add the meat and close well. Marinate overnight, or at least for a few hours.
2. Roast meat, covered, for 30 minutes per pound of meat at 400F, or until meat is tender.
3. I often let it cool, cut it, and reheat it, but it is delicious any way.
4. In the original recipe they recommend broiling the meat for 5 to 10 minutes per side before roasting, but I must admit that I have never bothered to do so and it is still delicious each time.

Reviews

[jimb47]

To the person saying London Broils is made from flank steak,I was a butcher for several years,we cut top round for London Broil,flank is a totally different cut of meat. I hope this helps people understand they are totally different cuts of meat.

[Litoralis]

If you like London broil, look elsewhere. London broil is customarily made from Flank steak, which typically is between one and 2 inches thick, marinaded and broiled about 3 to 5 minutes per side. Should be rare to medium rare, and sliced thinly across the grain.

[Chef #1353244]

Absolutely WRONG temp settings. Do yourself a favor: sear on both sides, then do medium over flame or burner, or broil this for 8 minutes.