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.
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.
I actually thought this recipe was pretty good. I did greatly reduce cooking time, based on reviews. Marinade is excellent---I added marinade back to the roasting London Broil halfway through cooking time and it made a lovely addition. For what it's worth, we never grilled our London broil growing up but always oven cooked it. And as always, it's absolutely crucial to slice properly or it will remain very tough to chew!