London broil recipes were very popular in the 1950s, '60s, and '70s because they were a way to take a less-expensive, tougher cut of meat and make it delicious. This marinated London broil is a great substitute for steak.
1/2 cup chopped shallots
1/4 cup low-sodium soy sauce
3 tablespoons fresh lemon juice
3 tablespoons balsamic vinegar
1 tablespoon olive oil
2 teaspoons fresh thyme
1 teaspoon dried oregano
4 garlic cloves, minced
1 (2-pound) boneless top round steak, trimmed
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
How to Make It
Combine first 8 ingredients in a large zip-top plastic bag. Pierce steak with a fork. Add steak to bag; seal. Marinate in refrigerator 2 hours, turning every 30 minutes.
Remove steak from bag; discard marinade. Scrape shallots and garlic from steak; discard shallots and garlic. Place steak on broiler pan coated with cooking spray. Sprinkle steak evenly with salt and pepper. Broil 4 inches from heat for 6 minutes on each side or until desired degree of doneness. Let stand 10 minutes before slicing against the grain.
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Delicious! Critical to the success of this dish is to "pierce steak with a fork" - about 400 times. This tenderizes the inherently tough cut of meat by cutting through the connective tissue. I bought a Jaccard meat tenderizer (a needler) which performs this task admirably. I used 1 tsp dried thyme instead of fresh.
Yummy! never cooked a london broil.. nor wanted to but thawed one accidentally. Found this recipe amongst several others and it sounded good and I had most of the ingredients. I used keylime juice in place of lemon and used fresh regular and lemon thyme and no oregano (not such a fan) and I couldn't stop picking it when it came out of the oven! Even the fat was delicious; which sounds gross, I know! I too have a lo/hi broiler option and went with lo as I didn't want to cook it too much per other reviews. It was perfect for our taste~
I have made this recipe twice once using the lemon juice and last night without the lemon(I forgot to buy a lemon!). I marinated the beef longer without the lemon and thought it had a much better flavor. The key to this cut of beef is to let it rest 5 to 10 minutes and to thinly slice it. My guests last night (12 of them) raved about the meal and wanted the recipe. I served it with a potato casserole and a huge tossed salad. I will make this again and again.
Superb marinade! Loved it! Marinated over night (only b/c my hubby didn't get home till late) and it was delic! Didn't bother scraping any of the shallots or garlic off and used dried thyme since I didn't have any fresh on hand. Yum! And easy! Def a weeknight meal....I would definately pierce away as much as you can to tenderize as other reviewers have sad. Will make again!
I tried this recipe tonight but substituted onion and dried spices. I "scored" the London broil before marinating so the marinade would seep in. Turned out well. I would cook for a bit longer. I have a lo/hi setting on my broiler I did 7 min each side on low and it was a bit too pink for our liking. I served with roasted new potatoes (own recipe).
Simple and easy. I didn't have shallots on hand, so just used a little more garlic and it was delish. I made this for a weeknight celebratory meal since we don't eat much red meat - less than a pound takes care of my family of four well. Will definitely make again.