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Jul 18, 2002 11:12 AM

Tips on marinating/tenderizing London Broil

  • c

Firing up a London Broil on the grill this weekend. Last time I made London Broil, however, it was tougher than I would have liked. Anyone have any marinating/tenderizing tips to make this cut more tender?

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  1. I like to marinate london broil in teriyaki sauce, scallions and a little hot sauce...simple and delicious. As far as tenderizing, I can only suggest hitting it with a meat tenderizer a few times....haha

    1 Reply
    1. re: sourpatch

      Actually I always pound the hell out of my flank steak with a metal meat mallot, (talk about aliteration). Maybe it wouldn't be London Broil anymore? London Flail?

    2. My fave marinade for LB:

      soy sauce
      lime juice
      frozen OJ concentrate

      1. I really enjoy London Broil on the grill. I marinate mine in oil, Worcestershire,sweet paprika, lemon juice, and lots of smashed garlic, The lemon juice has a tenderizing effect. Slice it thinly on the diagonal and should be fine. I'll see if I can find the exact proportions for you. It shouldn't be too tart, but it should be garlicky.

        4 Replies
        1. re: Pat Hammond

          Sounds good! How long do you marinate it and do you use flank steak? Ours have always been rather tough, but we love the flavor. Thanks!

          1. re: Donna - MI

            Here's my marinade recipe:

            Put all in a jar with a screw-on top:

            1/2 C oil, 1/4 C lemon juice, 1 T paprika (sweet), 2T Worcestershire, dash Tabasco, 2 t salt, 2 t sugar, 2-3 cloves garlic crushed. Shake it up, pour it on, and leave a few hours or even longer. I've even left it over night.

            I've always used a cut of meat that was, indeed, called London Broil. Maybe that's a regional thing?
            It should do the trick for any beef.

            1. re: Pat Hammond

              Thanks, Pat! Can't wait to try it. I will look for a cut called London Broil - hopefully named that in MI.

              1. re: Donna - MI

                Around here it's usually a shoulder steak.
                - cathy

        2. Thanks for the marinade tips! What do you think the optimal time is for marinating? Overnight? I know it makes a big flavor difference, but does marination length make a difference in tenderness?

          1. I doubt the marinade is the issue.

            Marinades are more for flavor than for "tenderizing"; it's the amoung of salt in them that can act as a brine to help retain moisture in cooking; excessive amounts of alcohol or acid can simply make the outer layer of meat mushy. Madeleine Kamman, bless her, has long tried to disabuse people about what marinades actually accomplish (if I remember correctly, she strongly advocates against using marinades made with wine or vinegar that have not been properly cooked and then chilled before use.).

            Often, a better result can be obtained by brining (for moisture retentino) followed by a dry rub (for flavor on the outer layer). And, if it is a tough cut of meat, grilling it indirectly after an initial sear on direct heat to drive juices inward.