'London broil' most often refers to a thick flank steak, broiled and thinly sliced, but can also refer to thick cuts of sirloin or top round.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a small bowl, mix together garlic, soy sauce, oil, ketchup, oregano, and black pepper. Pierce meat with a fork on both sides. Place meat and marinade in a large resealable plastic bag. Refrigerate 8 hours, or overnight.

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  • Preheat grill for medium-high heat.

  • Lightly oil the grill grate. Place steak on the grill, and discard marinade. Cook for 5 to 8 minutes per side, depending on thickness. Do not overcook, as it is better on the rare side.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

222.2 calories; 30.1 g protein; 3.8 g carbohydrates; 75.4 mg cholesterol; 1313.5 mg sodium. Full Nutrition

Reviews (406)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/05/2006
Very good. The answer to the toughness of the cut is that you need to add an acid. I added lemon juice, but you could add vinegar--balsamic would be great. Very nice tasting marinade Read More
(346)

Most helpful critical review

Rating: 3 stars
07/21/2008
Hi I just wanted to add that there is NO NEED to merinate meat or/& or "score" the meat with a ODD tool- I find it much tastier if you place your meat (in WHATEVER recipe you use TRUST ME) in a large flat bottom bowl with your merinade mix in bowl with the meat take JUST 2 forks and puncture it all the way through to the bottom..ALOT alternating the forks to make a sponge out of the meat or using one fork to hold down the meat in a small area and use the free fork to make the punctures and FLIP the meat every so often!! I have actually made a whole cup of marinade ABSORB in to 2 lbs of meat in under 20 min!!!! TRY THAT YOU WILL NOT BE DISAPOINTED! AS AN ADDED BONUS YOU ARE TENDERIZING IT TOO without using an expensive odd looking or dangerous gadget!!!;D Read More
(72)
527 Ratings
  • 5 star values: 357
  • 4 star values: 123
  • 3 star values: 34
  • 2 star values: 9
  • 1 star values: 4
Rating: 5 stars
06/05/2006
Very good. The answer to the toughness of the cut is that you need to add an acid. I added lemon juice, but you could add vinegar--balsamic would be great. Very nice tasting marinade Read More
(346)
Rating: 5 stars
06/05/2006
Very good. The answer to the toughness of the cut is that you need to add an acid. I added lemon juice, but you could add vinegar--balsamic would be great. Very nice tasting marinade Read More
(346)
Rating: 5 stars
10/18/2007
I have always been apprehensive about making London Broil due to claims of it being dry and tough after cooking. Well, an unbeatable price forced me to give this recipe a try and all I can say is "WOW"! I was short on cooking time, so mine only got to soak in marinade for about an hour and a half, and I broiled it in my oven about 10 minutes per side instead of grilling outdoors. I did sprinkle the meat with some meat tenderizer before marinating, and let it stand about five minutes after cooking before I sliced it across the grain. It was tender, juicy, delicious and received rave reviews from my dinner guests. I'll never be intimidated by this cut of meat again, thank you so much Char!!!! Read More
(310)
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Rating: 5 stars
04/29/2004
OK...I changed a few things....4 cloves garlic instead of 3, about ONE FOURTH cup soy sause and ONE FOURTH cup worcestshire, about 5 dashes of McCormick Montreal Steak Grill Mates seasoning mixed with the vegetable oil and black pepper. I LEFT OUT THE KETCHUP AND THE OREGANO!!!!! I marinated a London Broil for about 5 hours and MAN OH MAN! IT WAS SSSOOOOOOOOO GREAT! You have GOT to try it this way! Read More
(280)
Rating: 5 stars
02/15/2006
i made a double batch of this for 3.5 pounds of london broil and marinated overnight. i substituted worcestershire sauce for half of the soy sauce called for and added a couple of tablespoons of lemon juice to start tenderizing since i was using a cheap cut of meat. while the meat cooked i boiled the marinade for about 5-7 minutes which reduced it to a lovely thick steak sauce. VERY positive reaction from both myself and my husband and so easy! i love that the ingredients were all things i already had in my pantry or fridge. Read More
(79)
Rating: 3 stars
07/20/2008
Hi I just wanted to add that there is NO NEED to merinate meat or/& or "score" the meat with a ODD tool- I find it much tastier if you place your meat (in WHATEVER recipe you use TRUST ME) in a large flat bottom bowl with your merinade mix in bowl with the meat take JUST 2 forks and puncture it all the way through to the bottom..ALOT alternating the forks to make a sponge out of the meat or using one fork to hold down the meat in a small area and use the free fork to make the punctures and FLIP the meat every so often!! I have actually made a whole cup of marinade ABSORB in to 2 lbs of meat in under 20 min!!!! TRY THAT YOU WILL NOT BE DISAPOINTED! AS AN ADDED BONUS YOU ARE TENDERIZING IT TOO without using an expensive odd looking or dangerous gadget!!!;D Read More
(72)
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Rating: 5 stars
08/24/2003
Wow this was a winner! This recipe made the best london broil very easy to do and tasty. My husband couldn't get enough! I cooked it on the George Forman grill for about 8 minutes which cooked it to a perfect medium. Read More
(53)
Rating: 5 stars
06/26/2003
I loved this recipe. I did marinate the meat for 3 days in a zip-lock bag and kicked it up a bit with some zesty steak sauce balsamic vinegar and basically a larger amount of the ingredients listed. I grilled in over a medium flame for about 45 minutes and it was tasty tender not mushy and the small amount of leftovers were great on a sandwich. Will make again!! Read More
(50)
Rating: 4 stars
02/02/2012
Great steak marinade! Since the title uses "London Broil" I decided to use "London Broil" because it was on sale. That's definitely a thicker tougher cut of meat (it's not flank steak) and needs a longer marinating time about 48 hours. I used this marinade for 1 & 1/2 pounds of steak. I low sodium soy sauce olive oil vs. veg. chili sauce vs. ketchup and added a splash of white wine vinegar. I also cut the amount of pepper in half and added 1/4 tsp. of kosher salt. I put everything into a ziploc bag and let it go turning it every so often and rubbing the marinade into the meat. After grilling I cut it against the grain and it was not only tender and juicy but delicious! Read More
(46)
Rating: 5 stars
03/23/2007
What a fantastic way to prepare an inexpensive cut of meat! I followed the recipe entirely except for doing 1/4 c. worcestershire sauce and 1/4 c. soy sauce insead of the 1/2 c. soy. I also marinated the meat for a full 24 hours. This came out so flavorful and so tender! I can't believe I paid 1.86 for a steak and loved the taste! Read More
(30)