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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!
Thank you so much for posting this recipe. It was very good and easy to make. I will be using this on more meats as a marinade. Thank you so much for posting this recipe..Barb
Fantastic! This was easy, tasty, and inexpensive. The results were perfection! I made as directed but added 1 T liquid smoke as well. Also, sliced thinly add then added avocado grilling butter--Avocado Grilling Butter--came out wonderfully! Rita, this recipe rocks! Thanks for saving my BBQ night! I will make this at least three more times as I picked up London broil (4 of them) when it was on sale last week and froze the other 3). Now that I know the "secrets" of cooking this, I plan to make it often. Tasty! Pamela
this was easy and tasted great! I did not find it to salty. Will use it again! thanks!!
Super easy, fast, and so tasty! The only thing I changed was to add a big splash of browning sauce to the marinade bag. Rave reviews from everyone! Oh, since it's winter in Alaska, I broiled it in the oven instead of bbq-ing. :) Thanks!
I am rating this on the dry rub. I used your dry rub on a flank steak and then followed another recipe for basting while cooking. This is wonderful and will use this dry rub for all my beef marinaded steaks. Next time I will try it along with your marinade, but wanted to review what I did use for this recipe. Thanks Rita for a wonderful dry rub recipe.
Used this recipe for 2 lbs of london broil for a small get together tonight and thought the taste was very good, everyone commented on the flavor. I marinated for just over 24 hours and was hoping for the meat to be a little more tender than it actually turned out, but maybe my expectation was too high for a london broil. Overall a great recipe, thanks for posting!
Made last night for company and it was inhaled and raved about!!!! I followed the instructions except I also pounded it so that it was an even thickness, and poked a bunch of holes with a fork on each side so the marinade could really penetrate. Thanks so much, I will definitely make again!