Prep 5 mins
Cook 1 hr 30 mins
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.
- 3 -5 lbs london broil beef
- 1⁄4 cup oil
- 1⁄3 cup vinegar
- 2 onions, diced (or chopped)
- 6 garlic cloves, minced
- 3 tablespoons tamari (soy sauce)
- 3 tablespoons brown sugar
- 1⁄2 teaspoon pepper
- 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.
- Roast meat, covered, for 30 minutes per pound of meat at 400F, or until meat is tender.
- I often let it cool, cut it, and reheat it, but it is delicious any way.
- 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.
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.
What a disappointment. The cooking time is so far off. If the recipe is followed to a T you will end up with an overcooked, dry piece of meat. I doubled this recipe for New Years Eve and it was the worst meal I have made in a long while. The meat was completely inedible, although the cooked marinade was pretty and quite good. I wish I had followed my instincts and cooked it for far less time. AND PLEASE DO brown the meat first, don't skip that step as suggested by the recipe.
Excellent recipe! I cut down the suggested cooking time after reading the reviews, and cooked a London Broill that was slightly over 2 pounds for 45 minutes. The meat was a perfect medium rare. I added some small red potatoes and large chunks of zucchini to the pan to roast with the meat, and everything was delicious. I will make this recipe again.