Marinating the steak is the next step in helping to tenderize. This grilled marinated London Broil has a delicious red wine marinade that serves as a marinade and as a basting and finishing sauce. I often say you can shorten marinating times if you really need to, but with a London Broil I really recommend keeping the steak in the marinade overnight. That is the way to get the best flavor and the most tenderness with this tough steak.
London Broil is really a meal for medium-rare meat lovers. The steak should really only be cooked to medium at most, but preferably medium-rare because top round is a tough piece of meat and the more you cook the meat, the tougher it will be.
A nice hot grill will give the outside nice color in a shorter amount of time. Baste the steak a few times as it cooks. That can be confusing. That is cutting against the grain.
This recipe for grilled marinated London Broil is versatile. It is your classic steak meal with a red wine jus so you can serve it with your classic vegetable side dishes like potato galette or a twice baked stuffed potato and a green vegetable or salad. If you want to keep your side dishes on the grill or at least off the stovetop, you could serve this with the refreshing cucumber salad or the hearty and colorful grilled panzanella salad.
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Hi Wilma. I have two air fryer cookbooks. All of these recipes are on my blog, so feel free to use the search bar in the righthand column to find something specific. I tasted the marinade before adding the London Broil, and it was delicious! I can't wait to broil it tonight! I have a small cut around a pound How long would you recommend cooking on broil? We like our steaks medium rare to medium.
Hi, Laurie! If your steak is smaller than 2 lbs. Then give it maybe 3 minutes on the other side, for a total of about 7 minutes. Check it early, because you can always leave it in longer, but you don't want to overdo it. Hi, Jennifer! You could leave it out, use extra soy sauce, or use something else like apple juice, hoisin sauce, or ketchup.
Those different ingredients will obviously add a slightly different flavor, but all will be good! Hi, Maggie! You can either omit the ginger, or try substituting with allspice or a little bit of cinnamon. I made this last night for a steak salad with balsamic vinaigrette, chopped crispy apples, nuts and blue cheese and it was delicious!
I was really surprised that the broiler would work for such a big, tough cut of meat. I marinated the LB for about hours and then broiled it for 12 minutes. I think it would have been perfect at about minutes, but it was still good and still fairly pink inside. In terms of tenderness, I'm spoiled by having a father-in-law who makes amazing sous-vide and grilled tri-tip, so I would not describe the LB as a particularly "tender" steak, but it was much more tender than I would have expected, given the cut.
I would use this recipe again for sure. This is my all time favorite steak marinade and so easy! I've used it on every kind of steak and it's always perfect. It's fun to try the combinations. I just put a tri tip in to marinate for Mother's Day tomorrow and used a hickory balsamic adds a nice smokiness to it.
That's a great idea, Rochelle! I love the idea of different flavored balsamic. Thanks for your kind note! I have made this London Broil recipe many times and love it. Last time I was mixing up the marinade I noticed some Shiitake mushrooms drying out in the fridge so cut them up and tossed them into the marinade with the beef.
Then I cooked the plumped up mushrooms in that sauce. They were salty, juicy, garnished the sliced meat beautifully, making it even more delectable. Okay so if at some point they could just get to the actual thing we were all there for, that would be great thanks. A favorite for my family thank you for sharing. Beyond a doubt this is the best marinade for ANY meat. I used my cast iron grill pan and cooked on stove top, min per side.
Cooked to for mr. I had a 2 inch thick piece of London Broil I boiled down marinade to a thick sauce. We loved the sauce served drizzled on top of sliced meat. Made this tonight filling exact recipe. It tasted very muddy, for lack of better description. After grilling, it was worse, basically inedible. The meat was tough. It was cut thinly across the grain. I really wanted to like this!
This marinade would be better titled as an Asain marinade for beef. It's very heavy on Asian flavors and very heavy on soy sauce.
Now, about the recipe — is this good to marinate any steak with? Sounds good to me. Oh Mary! I did not know about your move across country! That's a big change. I'm so excited for you to be in warmer temps…and closer to a city you love so well. This recipe sounds wonderful. I just bet you'll be teaching those southern folks some new 'tricks' in the kitchen. Yay for you! On my blog you will find my favorite recipes along with tried and trues from cherished cookbooks and admired sites and magazines.
Read more…. Facebook Pinterest Read rave reviews from people who tried this awesome recipe on Pinterest! Subscribe for your weekly recipe fix. Leave a Reply Cancel reply Your email address will not be published. Receive email notifications of comment replies? Comments I made this for dinner just now, OMG it is delicious.
As the name implies. This is the best dish I have ever made. That looks great. I am going to try that for sure. I have never made London Broil before! Jessie — November 9, pm Reply. Anne — November 10, am Reply. Mary Ann — November 10, am Reply. Laura — November 10, pm Reply. Leslie — November 10, pm Reply. Bellini Valli — November 12, am Reply. Mike — November 29, pm Reply.
Renee — May 10, pm Reply. Aggies Kitchen — May 11, pm Reply. Thanks so much for letting me know! Aggie Goodman — January 29, pm Reply. Katherine — August 6, am Reply. And can I use minced garlic in a jar? Aggies Kitchen — August 6, pm Reply.
Katherine — August 6, pm Reply. Try the Country Dijon! Stephanie — January 28, pm Reply. Aggies Kitchen — January 28, pm Reply. I would probably opt for the spicy brown over the yellow for the flavor. Carol — May 26, pm Reply. Aggies Kitchen — May 31, pm Reply. Yay Carol!! So glad it was a hit, and thanks so much for letting me know! Kathleen Mills — April 23, pm Reply. Aggies Kitchen — April 26, am Reply. Carol — March 4, am Reply. Aggie Goodman — March 4, am Reply.
Gina Goodman — March 4, pm Reply. This tasted great!! JulieD — March 14, am Reply. Daniel — March 22, am Reply. Shane — April 24, am Reply. Jacquelyn Hastert — May 13, am Reply. Beth — May 13, am Reply. Dianna — June 14, pm Reply. Steve — September 16, am Reply. Looks so tasty. Vince — October 20, am Reply. William Jackson — October 23, am Reply. Elizabeth — October 24, am Reply. Jack Smith — December 6, am Reply. This looks delicious. Thanks for sharing such a yummy recipe.
I will be making this. Perla Bodden — December 25, pm Reply. Tammara — January 24, pm Reply. Thor Swenson — January 24, pm Reply. Callie — February 5, pm Reply.
Juicy, flavorful and oh so tender! Susan Dubose — April 22, am Reply. Kathy M — May 27, am Reply.
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