Prep 10 mins
Cook 16 mins
Tender and nicely seasoned.
Make and share this Tender London Broil recipe from Food.com.
- 2 lbs london broil beef
- 1⁄2 teaspoon pepper
- 1⁄2 teaspoon adolphs meat tenderizer
- 1⁄2 teaspoon Lawry's Seasoned Salt
- 1⁄2 teaspoon garlic powder
- 1⁄3 cup ketchup
- 2 tablespoons Worcestershire sauce
- 2 tablespoons soy sauce
- 1 teaspoon grated ginger
- 1 tablespoon grated onion
- 2 cloves garlic, minced
- Take meat and score not all the way through, slice across and then across again to make criss cross pattern.
- Rub meat with dry rub.
- Place all marinade ingredients it storage bags toss add meat.
- Refrigerate over night.
- Heat grill to medium high.
- Place meat on hot grill for 4 minutes then turn 1/4 turn for 4 more minutes.
- Then flip and cook for 4 minutes turn 1/4 turn for 4 more minutes.
- Remove from heat let sit for 10 minutes.
- Slice against the grain very thinly.
This was great! I used a top round labeled as London broil. I marinated it overnight. I did not have ginger root, so I used a little powdered ginger. We used a charcoal grill and cooked it 9 minutes on each side, and it was a lovely medium. A beautiful pink stip inside. I may cut the soy sauce and season salt down the next time due to the saltiness. But it was so delicious, and we will use this again. Thanks, Rita!
This was fantastic and had a definite Asian flair that would pair well with a stir fry. A little sweet and a little tangy and perfectly tender even though I didn't have any meat tenderizer to add to the marinade and I over cooked it to an almost well-done temperature. I used a reduced-sugar ketchup that is made with Splenda and it worked perfectly. I froze the London broil in the marinade and thawed in the refrigerator for 2 days. I rinsed the meat before cooking to avoid the possibility of burning the bits of garlic under the broiler. We don't have a grill so I cooked this using a method I learned from Alton Brown. Turn the oven's broiler on and place the racks at the bottom positions. Put the steak directly on the top rack and place a foil lined pan on the bottom rack to catch drips. I cooked the steak for 5 minutes on each side and then moved the racks to the top positions in the oven and cooked for 3 minutes per side directly under the broiler. Like I said though, it was cooked to almost well-done and although it was still very tender next time I'll reduce the cooking time to achieve a medium temperature. Thanks for sharing this recipe... we'll definitely use it again!