What is the best way to make a good London Broil?

Question

What meat is the best for L.B. ... How long should it be marinated for? What's the best marination for the beef?

Answer 1

I love to do London Broil. Most of the time I do london broil roast.I like to marinate it in Wishashier sause, soysause, some season salt, fresh minced garlic. in a zip lock bag. overnight. when possible I like to grill for about 10mins a side let it rest and slice . ummm goodluck

Answer 2

Marinate, pan-fry/grill/broil to medium rare (don't overcook), let rest a few minutes, slice thin cross-grain.

My experience agrees with Derrick Riches at About.com. Take a look at that.

Answer 3

Start with flank steak. Then score it with a knife to let the marinade really get in there. Then, put steak in a ziploc bag with soy sauce, brown sugar garlic and ginger. Add enough soy to cover the steak. Marinade for 6 hours and broil or grill. Awesome!!!

Answer 4

London Broil
This recipe works equally well with Chateaubriand ( also known as Beef Tenderloin), provided you like your meat rare. Serve it with Béarnaise Sauce.


1 3 lb. beef top round roast
1 1/2 tablespoons olive oil
1 teaspoon Kosher salt
1/2 teaspoon black pepper

1. Heat oven to 425 degrees F. Place beef in a jelly-roll pan. Rub with oil, salt and pepper. Insert a meat thermometer. Roast 30 to 35 minutes for medium-rare doneness. Thermometer should register 125 degrees F.

2. Transfer to a cutting board; loosely tent with foil and let rest 10 minutes before slicing.

Servings: 8
Bake/Cook time: 30 minutes


london broil
INGREDIENTS
1 1/2 pounds top round, London Broil cut
1 tablespoon monosodium glutamate (MSG)
1/3 cup vegetable oil
2 teaspoons lemon juice
2 teaspoons seasoning salt
1/4 teaspoon lemon pepper
2 cloves garlic, minced
4 teaspoons chopped fresh parsley
2 teaspoons tarragon vinegar
DIRECTIONS
Score top and bottom of meat with a 1 1/2 inch square pattern, and score the side. Sprinkle meat liberally with unseasoned meat tenderizer, then pierce with fork 1/8 inch apart and at least half-way through the meat on both sides. Sprinkle lightly with water, and rub in tenderizer. Place on a plate, cover, and set aside for an hour.
In a small bowl, mix together oil, lemon juice, seasoned salt, lemon pepper, garlic, parsley, and tarragon vinegar. Pour marinade over meat, reserving a portion to be used for brushing (Note: DO NOT mix the reserved marinade with the meat; set aside for later). Pour remaining marinade over meat, recover dish and refrigerate for three hours, turning every half hour.
Preheat grill for hot heat.
Lightly oil grate, and position it 2 inches above the coals. Place meat on grill, and cook for 5 minutes. Turn meat over, brush with marinade, and cook for another 5 minutes.


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NUTRITION INFORMATION
Servings Per Recipe: 3

Amount Per Serving

Calories: 489

Total Fat: 32.5g
Cholesterol: 113mg
Sodium: 1196mg
Total Carbs: 1.8g
Dietary Fiber: 0.2g
Protein: 42.9g
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Answer 5

My uncle makes it, I think he marinates it in onion soup and balsamic vinegar. He actually makes the soup with water first, not just dry mix. The big trick is to not over cook it and to be certain you cut it against the grain. He usaully marinates it for at least an hour, no more than three.