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London Broil Recipes Can Turn Tough Into Tender and Delicious

London Broil is a difficult hunk of beef to cook. London Broil Recipes, when they incorporate the right techniques, can turn this potentially tough piece of meat into a delicious cut that is as lean, flavorful and delicious as an expensive steak.

Grilled london broil is a less expensive, generally tougher cut of beef. It is actually more of a cooking technique for a large and very lean piece of beef with a well-defined grain. Beef skirt and brisket fall into the same category as London Broil or flank steak. Most of the time London Broil is a flank steak.

London broil recipes should all include marinading in a mixture of at least some of these types of ingredients...soy sauce, olive oil, garlic, ginger, vinegar and honey or corn syrup.

This is one of those london broil recipes that refuses to let you fail at this delicious tasting piece of meat.


  • London Broil (2-4 lbs. and 1 1/2 to 2" thick)
  • 1 cup olive oil
  • 2 teaspoons garlic powder
  • 1 teaspoon ground black pepper
  • 1/4 cup teriyaki sauce
  • 1/4 teaspoon rosemary

Try to find a london broil that has some fat laced throughout it. Don't get the leanest one, as this can lead to the toughest steak.

Cut 1/8" slits into meat about an inch apart., then do the same the other direction to make kind of a checkerboard pattern. Rub the black pepper and about half the garlic into the meat.

Mix the rest of the garlic and the rosemary with the olive oil and the teriyaki sauce. Pour the liquid mixture over the meat and let marinade for 4-6 hours. Spoon the "run-off" marinade over the meat every hour or so.

Fire up the grill. When hot, place meat on hot grill and cook each side for 3 minutes or till both sides are seared well. This will keep the juices in the meat where they belong.

After the meat is seared, place the meat on the "coolest" spot away from the direct fire. Continue cooking and baste the meat often with any leftover marinade. This will help keep the meat moist and add flavor. If your fire flares up you can cool it down with a spray bottle filled with clean water.

If you have difficulty in telling if the meat is done, or not, take and cut a small piece off the end. Never cut into the center. The best time to get the meat off is when it is just underdone, or very rare, as it will continue to cook some after it is off the grill.

Do not over-cook. Let the steak sit for 5-10 minutes before cutting. This will allow the meat to absorb it's own juices. Then, cut strips diagonally, on a bias, and against the grain about 3/8" thick.

All London broil recipes work well when following the basic guidlines of marinating the meat and then cooking quickly without overcooking. Enjoy eating this inexpensive but expensive tasting meat.

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