Does anyone have a good recipe for london broil steak?

[Anonymous]

This is such an inexpensive cut of meat, but the recipes I have found online are all hit or miss.

[Anonymous]

Find a two-inch thick oak plank, same dimensions as the steak. Nail the steak to the plank. Marinate in red wine, onions, garlic and salt overnight. Remove the nails, throw the steak away, eat the plank.

Kidding, obviously.

I actually really like London broil. It does need a 24-hour marinade, though. You can go simple or fancy. My very favorite is red wine and a ton of fresh oregano, and maybe a little lemon juice. Plus salt and pepper and garlic if you like it. Marinate in a ziplock bag with all the air squeezed out, so that every surface of the meat is in contact with the liquid. Turn it in the fridge a couple times throughout the day. When you're almost ready to serve, pop the steak under the broiler, about 5 to 7 minutes per side. Slice as thinly as possible, against the grain. Serve with a bernaise sauce, green salad, fresh bread. Yum.

[Anonymous]

Try the classic Korean marinade: soy sauce, sesame oil, garlic, scallions, a little sugar.

[Anonymous]

I haven't made this myself but as a kid my mom would top london broil with a breadcrumb/parmesan/herb mixture and then drizzle with olive oil and broil. Slice it thin. We always gobbled it up.

[Anonymous]

This is one of my favorite marinades.

3-4 pounds of flank steak (or top round) cut into 8 steaks or leave whole
1/2 cup Worcestershire sauce
1/2 cup soy sauce
1/4 cup dry sherry
1 clove garlic, minced
1 tablespoon ground ginger or to taste
1 cup vegetable oil

Combine all marinade ingredients and pour over the meat in a large glass dish and marinade for 10-12 hours or overnight, turning every two to three hours.

[Anonymous]

Anonymous wrote:Try the classic Korean marinade: soy sauce, sesame oil, garlic, scallions, a little sugar.

What proportions are these combined in? Like, 1 cup Soy Sauce.....

[Anonymous]

Neumans own, balsamic vinager dressing. let it sit in it overnight. very yummy. and easy.

[Anonymous]

Anonymous wrote:

Anonymous wrote:Try the classic Korean marinade: soy sauce, sesame oil, garlic, scallions, a little sugar.

What proportions are these combined in? Like, 1 cup Soy Sauce.....

Approximately one ounce of each liquid per pound of meat (but I cut the amount of sesame oil in half or so). And I also add the same amount of water (usually super hot with the sugar dissolved in it). That's what my Korean mother taught me. I also throw in a little red cooking wine, plenty of black pepper and white onions diced small because I dislike scallions. Yum.