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My review
London Broil
Stella
"A zesty and flavorful summertime favorite. This recipe should marinate a 1 to 1 1/2 pound cut. Triple the recipe for four pounds."
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Ingredients
4 h 20 m servings 487 calsOriginal recipe yields 3 servings (3 to 4 servings)
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Directions
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Ready In
- Score top and bottom of meat with a 1 1/2 inch square pattern, and score the side. Sprinkle meat liberally with unseasoned meat tenderizer, then pierce with fork 1/8 inch apart and at least half-way through the meat on both sides. Sprinkle lightly with water, and rub in tenderizer. Place on a plate, cover, and set aside for an hour.
- In a small bowl, mix together oil, lemon juice, seasoned salt, lemon pepper, garlic, parsley, and tarragon vinegar. Pour marinade over meat, reserving a portion to be used for brushing (Note: DO NOT mix the reserved marinade with the meat; set aside for later). Pour remaining marinade over meat, recover dish and refrigerate for three hours, turning every half hour.
- Preheat grill for hot heat.
- Lightly oil grate, and position it 2 inches above the coals. Place meat on grill, and cook for 5 minutes. Turn meat over, brush with marinade, and cook for another 5 minutes.
Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 487 calories; 32.5 g fat; 2.4 g carbohydrates; 44.6 g protein; 113 mg cholesterol; 1192 mg sodium. Full nutrition
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Reviews
Read all reviews 135163 Ratings
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Most helpful positive review
2/9/2007
Skipped the MSG, used olive oil instead of vegetable oil, used red wine vinegar instead of terragon vinegar. Marinated for 4 nights. Cooked out on the grill. All I can say is WOW!!! Fabulous...
Most helpful critical review
11/9/2010
I may be one of the few people on here to give this two stars, but this just wasn't very good. London broil is a tough meat, so first off you really need to marinate it for at least 24 hours. I...
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2/9/2007
Skipped the MSG, used olive oil instead of vegetable oil, used red wine vinegar instead of terragon vinegar. Marinated for 4 nights. Cooked out on the grill. All I can say is WOW!!! Fabulous...
4/10/2001
I altered the recipe by broiling the meat in the oven, then topping the broiled, sliced meat with a red wine/mushroom sauce. Absolutly wonderful!
11/9/2010
I may be one of the few people on here to give this two stars, but this just wasn't very good. London broil is a tough meat, so first off you really need to marinate it for at least 24 hours. I...
8/8/2006
This recipe is great!! London Broil's are traditionally tough cuts but this recipe eliminates that. I follow everything exact (generally use gas grill though) except I grill about 6 or 7 minut...
4/6/2008
I usually hate to rate a recipe that I have personally altered (what's the point of rating something you have changed), but I have to this time because it really was a great recipe!!! I, like o...
11/6/2005
My boyfriend must always have his london broil marinated in Mustard. I stuck this recipe into the Kitchen, Skeptical at first, we were both taking By surprise, It is amazing. I have Impressed my...
6/21/2005
This marinade is distinct and unusual for beef and it is FABULOUS! We grilled on our gas grill and without coals it was hard to tell how long to cook. We cooked for the advised time and the me...
1/3/2012
I would just like to address folks who find this cut to be tough. It's very important to let it rest for 15 to 20 minutes under a loose tent of foil. After that, use a large, sharp knive and cut...
4/29/2007
This is such a tasty marinade! We loved it! It has become a weekly staple in our household. I love how there's nothing really special to purchase for the recipe, mainly just pantry items and ing...