marinades for london broil
any suggestions? I suspect it'll be tough ,I plan to par freeze first cut thin ( with or against the grain??????) and cook either with Asian or Latino ingrediants but any other ethnic recipes will be considered.Thanks
Agree w/ Cheflambo on cooking method... I used a similar marinade the other day, and it came out fantastic!
3 cloves garlic, minced (I used 2)
1/2 c soy sauce
2 T evoo
2 T ketchup
1 t dried oregano
1 t ground black pepper
Pierce meat with a fork on both sides. Place meat and marinade in a large resealable plastic bag. Refrigerate 8 hours, or overnight.
Thank you so much for this easy marinade. I actually made it today for a london broil, and even though I marinated the meat for only about 2 hours, it was very tender and very flavorful.
I will try cheflambo's marinade, as well, but yours was great and easy to make.
London Broil isn't always tough. I have found a way to cook it stovetop and it comes out very tender like a good steak.
Get the pan hot and place the whole cut of London Broil (up to about 2" thick and any length) in oiled pan. I use peanut oil because of the temp capacity. Cover with tight lid immediately, making an "oven." Cook on high for 2 minutes and turn off the flame (or remove from electric burner). Do not uncover, keep the heat in. Let it sit covered for 5 minutes. Flip over. Return to flame on high for 2 minutes (covered) and then let sit off heat for another 5 minutes. Then slice it up. Much more tender than broiling it.
This can be done without marinade. Add sauce for flavor.
Please dont slice it until after you cook it.
A good marinade will tenderize it nicely. Give it at least 6 hours (overnight is best)
1/4 c Lemon juice
1/3 c soy sauce (lite is fine)
1/2 c Worcherstershire sauce
1/4 c extra-virgin olive oil
1/3 c balsamic vinegar
1 T dry mustard
1 T dried parsley
2-3 cloves fresh garlic minced
2 T fresh ginger minced
I've been using a version of this recipe for over 20 years and it works well on chicken too. Always grill your London Broil rare, allow it to rest at least 15 minutes, and slice across the grain. Keeping it on the rare side allows leftovers to be reheated without making them dry and tough. Good luck and let me know if this marinade works for you.
Chef I have used your marinade for london broil just last weekend. I made up the marinade friday afternoon and cooked it saturday nite. My hubs won't eat anything pink so I had to cook it all the way through. It was so tender and juicy and prob the best marinade I ever used for it. Since I only buy a very small piece since there is only 2 of us, we don't have leftovers so I really don't worry too much about it not being pink. If I was cooking it just for myself I would make it rare.