I had a great one, but can't find it. My wife just brought home a very nice looking london broil for dinner Sunday. I want to get it marinading ASAP! If you have a good recipe, please share.

Matt

 

For certain things I go to these spots.

Click on the links that have recipes in the title.

http://www.clubfte.com/users/mil1ion...verything.html

 

12 hrs in italian dressing w/lots of flipping & fork poking on the grill. nothing better than LB the day after on a sandwich

 

(Quickie recipe): Toss it in a zip-lock bag with 1 cup Italian dressing, 1/2 cup red wine, 2 tbsp Worchestershire sauce and two mashed garlic cloves. Flip occasionally while marinating.

 

I like mine raw with gun powder.

 

How would you grill it? Would you sear it or just put it on a 350 grid until 130-140 internal temp?

 

LMAO... That actually had me belly laughing...

The sheer manliness in that comment is just oozing out.

Ryan

 

Good recipe my family uses:

Lots of teriyaki sauce with some sugar and a dab of honey, with some water to help dissolve the sugar and honey.

Cut up a lot of spring onions into 3/4" chunks, and let the whole mess marinate in the broil for awhile...the teriyaki/sugar/honey makes the meat sweet and a bit salty at the same time, and the onions are to die for.

 

Never heard the term "London Broil", so I googled it to see what was up. Turns out to be a top round roast or such, but not necessarilylimited to the cut of meat but the cooking style.
Then I got curious to see if the term was regional. so I looked at all the responders profiles and it seems most of you are east coast (except sierraben).

Educate me.

Dialtone

 

When I do buy "London Broil", it's marked on the package as so.

It's more of a recipe method than a cut of meat.

Maybe they charge more just for the name.

It does sound good, though.....LONDON BROIL.

I need to go to the butcher.

 

Combine the ingedients below in a glass jar, and make a nice marinade for that bad boy.

2 cups Coca-Cola
1 cup oil
1 cup vinegar
3 cloves garlic
Salt and pepper to taste

 

polarbear, you forgot the beer; drinking it while prepping the meat.

 

The cut of meat we use is the Flank Steak, that comes from the lower rib cage, just behind the front legs. It is a very tough steak and requires marinading to tenderize. When cooked, I like medium, it is cut very thinly at an angle.

The marinade I use is, works good on steaks as well
1 part Worstershire Sause
1 part Balsimic Vinegar
1 part Olive Oil
Garlic and Onions to taste
Marinade 4-6 hours, turning frequently

 

Rub the bad boy down with olive oil, salt, pepper, and garlic powder. Then put it on the grill, mmmmmm. But if that fails, try sierraben recipe, gun powder seems to work on anything (I like Hodgdon 110 the best).

 

I went through the kitchen cabinets and came up with most of my recipe from memory...

1/2 c olive oil
1/4 c sherry cooking wine
1/4 c balsamic vinegar
1/4 c red wine vinegar
4 crushed garlic cloves
some italian seasoning and lemon pepper

mix it all up and let it cook in the fridge for 2 or 3 days then slap it on the grill.

I had it yesterday for dinner. It was as good as I remember, but maybe a bit more balsamic vinegar and garlic next time...