Prep 6 hrs
Cook 0 mins
Makes a really yummy London Broil. For those who don't know (and I used to be one of those people) London Broil is a style of making flank steak. So don't look for London Broil in the meat section. Look for flat thin steak.
- 1⁄2 cup oil (I use olive oil)
- 1⁄2 cup vinegar (I use red wine vinegar)
- 2 tablespoons Worcestershire sauce
- 2 teaspoons celery salt
- 2 teaspoons onion salt
- 2 teaspoons garlic salt
- Marinade at least 6 or 7 hours in refrigerator.
- I usually use a gallon size baggie to put everything in.
This was a great marinade, and I got so distracted by my kids, that I forgot to add the Worcester sauce. Despite my forgetfulness, the London Broil turned out so juicy and full of flavor! By the way, you can find London Broil in the meat department. It isn't a preparation but a top round cut of beef, and our family loves it!
WOW...is all I can say. So simple and full of flavor. I only had garlic powder and onion powder so I used those with extra celery salt and it didn't hurt it one bit. I can't wait to impress my family with this. THANK YOU!
Thank you Laura. You are very knowledgeable in steaks. You are absolutely correct. London Broil is the method not the cut. The Grocery stores have it wrong when advertising. But it is also interesting to know that when you go to grocery stores and look for London Broils or Ask for one, The Meat cut does vary from store to store, Some times youeven get a roast as a London Broil. Thank you Laura for advancing truths about methods of cooking.